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Recipes
Fresh Chive Vinaigrette
By Chez_Alexander
1. Combine garlic and a pinch of salt in a large salad bowl
- 1/2 small garlic clove, finely chopped
- Kosher salt
- 2 tsp white wine vinegar or fresh lemon juice
- 2 TBS olive oil
- 1 TBS chopped fresh chives
- Fresh ground black pepper
Toasted-Coconut Souffles with Ruby-Red Cranberry Sauce
By Chez_Alexander
Coconut milk, coconut extract, and rum give the soufflés a slightly tropical note
- SAUCE:
- 1 cup fresh or frozen cranberries (about 4 ounces)
- 3/4 cup cranberry juice cocktail
- 1/2 cup sugar
- SOUFFLES:
- 2 tablespoons (1/4 stick) unsalted butter
- 2 tablespoons all purpose flour
- 1 1/4 cups canned unsweetened coconut milk* (from one 13-to
- 14-ounce can)
- 5 tablespoons sugar, divided, plus additional for sprinkling
- 1 1/2 teaspoons white rum
- 3/4 teaspoon coconut extract
- Pinch of salt
- 5 large egg whites, room temperature
- 1/3 cup sweetened flaked coconut, lightly toasted, cooled, crushed
- into small flakes plus additional toasted sweetened flaked coconut
- for garnish
- Special equipment: 8 3/4-cup custard cups or ramekins
Amish Bakery Custard Pie
By Chez_Alexander
What To Do: Preheat oven to 325 degrees F
- 1 (9-inch) baked pie crust*
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups half-and-half
- 1/2 cup (1 stick) butter
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for sprinkling
Marinated Flank Steak with Blue Cheese Sauce
By Chez_Alexander
1. Place steak pieces in a heavy-duty plastic bag, seal, and pound to 1/4" thickness
- 8 oz beef flank steak
- 2 tablespoons olive oil
- .5 tablespoon balsamic vinegar
- .5 teaspoon brown sugar
- 1 clove garlic, minced
- 2 tablespoons crumbled blue cheese
- 2 tablespoons lowfat buttermilk
- Dash Worcestershire sauce
- .5 medium red onion
- Salt and pepper to taste
Rum Spiked Grilled Pineapple with Toasted Coconut
By Chez_Alexander
Tropical dessert made with rum and pineapple
- 1/4 cup packed brown sugar
- 1/4 cup dark spiced rum, such as Captain Morgan's
- 1 pineapple, peeled, cored, halved lengthwise, and sliced lengthwise into 12 wedges, about 1 1/2 pounds
- 1 tablespoon butter
- 2 tablespoons sweetened flaked coconut, toasted
- 3 cups low fat vanilla ice cream
Lemon Verbena Gimlet Cocktails
By Chez_Alexander
Bruising, or partially crushing, the verbena helps draw out its essential oils
- 1 cup water
- 1/4 cup sugar
- 1/4 cup torn verbena leaves
- 3/4 cup dry gin
- 3/4 cup club soda, chilled
- 1/4 cup fresh lime juice (about 2 limes)
- Lemon verbena sprigs (optional)
- Lime slices (optional)
Chocolate Chip Cookie in a Mug
By Chez_Alexander
1. Start by melting your butter in the microwave
- 1 Tablespoon Butter
- 1 Tablespoon Granulated White Sugar
- 1 Tablespoon of firmly packed Dark Brown Sugar
- 3 Drops of Vanilla Extract
- Small Pinch of Kosher Salt
- 1 Egg Yolk
- 3 TBS flour
- 2 TBS of Semi Sweet Chocolate Chips plus more for topping
Swiss Meringue Buttercream
By Chez_Alexander
A recipe from The Pantry, Seattle, WA
- 5 oz egg whites
- 10 oz sugar
- 14 oz unsalted butter, cool, cut into 1" pieces
- Kosher salt to taste
Green Goddess Avocado Sauce
By Chez_Alexander
Combine all ingredients in a food processor; process until smooth
- 1/2 ripe avocado
- 1/2 cup fresh flat-leaf parsley leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup water
- 2 tablespoons olive oil
- 2 tablespoons coarsely chopped walnuts
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground coriander
- 1/2 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Beef Stroganoff
By Chez_Alexander
1. Cook noodles according to package directions; drain
- 1 lb boneless sirloin steak
- 1 1/2 cups chopped onion
- 8 oz mushrooms, sliced
- 2 TBS flour
- 1/2 tsp salt
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 2 TBS vegetable oil, divided (1 TBS / 1 TBS)
- 3/4 beef broth
- 1/2 cup sour cream
- 1/4 cup chopped fresh parsley
- 12 oz egg noodles