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Recipes

Salvadoran "Quesadilla" Cake

Salvadoran Quesadilla Cake

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1. Preheat oven to 400F with rack in middle

  • 1 3/4 cups cake flour (not self-rising)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 stick butter, softened
  • 3/4 cup sugar
  • 2 large eggs, room temperature
  • 3 TBS sour cream
  • 1/2 oz finely grated Parmesan cheese
  • 1/2 cup whole milk
  • 1 tsp sesame seeds, not toasted
4.2/5 (18 Votes)

Pork Diane

Pork Diane

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1. For sauce, in a small bowl stir together the water, Worcestershire sauce, lemon juice, and mustard; set aside

  • 1 tablespoon water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon-style mustard
  • 4 (4 oz) boneless pork top loin chops, cut 3/4 to 1 inch thick
  • 1/2-1 teaspoon lemon-pepper seasoning
  • 1 tablespoon butter or margarine
  • 1 tablespoon snipped fresh chives, parsley, or oregano
5/5 (1 Votes)

Sweet Potato Casserole

Sweet Potato Casserole

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Our modern twist on the classic sweet potato casserole is a fragrant vanilla bean streusel

  • 3 pounds sweet potatoes, peeled and cubed
  • 3 tablespoons canola oil
  • 2 tablespoons butter
  • 1/2 vanilla bean
  • 6 tablespoons packed brown sugar, divided
  • 1 1/4 teaspoons kosher salt, divided
  • 1 teaspoon cinnamon
  • 1 (5-ounce) can evaporated milk
  • Cooking spray
  • 1 cup old-fashioned oats
  • 2/3 cup coarsely chopped pecans, toasted
  • 1 1/2 tablespoons flour
4.6/5 (8 Votes)

Creamy Garlic Herb Dip

Creamy Garlic Herb Dip

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Combine all ingredients in a bowl; beat with mixer at high speed for 2 minutes or until smooth

  • 1/2 cup (4 oz) cream cheese
  • 1/4 cup buttermilk
  • 2 TBS fresh chives, minced
  • 1 TBS fresh parsely, minced
  • 1 tsp grated lemon rind
  • 1 clove garlic, minced
  • Salt & pepper to taste
4.3/5 (6 Votes)

Mexican Pineapple Salad

Mexican Pineapple Salad

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Toss together all ingredients with salt and pepper to taste

  • 1 (3 lb) pineapple, peeled and diced
  • 1/2 lb jicama, peeled and cut into 1/4" pieces
  • 1 avocado, cut into cubes
  • 1 small red onion, thinly sliced (~1/2 cup)
  • 1/4 cup fresh cilantro, chopped
  • 2 TBS olive oil
  • 1 TBS white vinegar
4.7/5 (6 Votes)

Salad with Cherries, Goat Cheese, and Pistachios

Salad with Cherries, Goat Cheese, and Pistachios

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The cherries offer a sweet, juicy burst to complement peppery greens and tangy cheese

  • 4 cups arugula
  • 2 cups baby spinach
  • 1/3 cup thinly vertically sliced red onion
  • 1 1/2 TBS fresh lemon juice
  • 1/2 tsp Dijon mustard
  • 1/2 tsp honey
  • Kosher salt and black pepper to taste
  • 1 clove garlic, minced
  • 2 TBS olive oil
  • 1 cup pitted, halved fresh Rainier cherries
  • 1 oz crumbled goat cheese
  • 1/4 cup salted dry-roasted pistachios
4.5/5 (4 Votes)