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Recipes
Hazelnut Tiramisu Brownies
By barbaran
In a large bowl, melt the chocolate chips
- 12 oz dark chocolate chips
- 16 tbsp unsalted butter, at room temperature
- 1-1/4 c granulated sugar, divided
- 4 whole lg eggs
- 8 lg egg whites, divided
- 1 c cake flour
- 2 tsp instant espresso grounds
- 1/4 c chopped, roasted hazelnuts
- 8 oz Mascarpone cheese, at room temperature
- 8 oz cream cheese, at room temperature
- 2 tsp pure vanilla extract
- 1 pkg soft ladyfingers (about 24)
- 1 c Barista Prima Coffeehouse® Italian Roast coffee, brewed
- 2 tbsp Dark Rum
Almost Instant Pancake Mix
By barbaran
Total Time: 20 min.Prep10 min
- Pancakes:
- 1 cup old-fashioned oats
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1/2 teaspoon finely grated lemon zest
- 3/4 cup vegetable oil
- 1 tablespoon fresh lemon juice
- 1 cup pancake mix
- 1/3 cup milk
- 1 large egg
- Butter or nonstick cooking spray, for coating the skillet
- Suggested toppings: maple syrup, butter, sliced banana, blueberries, honey
Roasted Garlic-Asiago Dip with Homemade Crackers
By barbaran
For the dip: Preheat the oven to 350 degrees F
- 2 bulbs elephant garlic
- 1/2 cup grated Asiago cheese
- Kosher salt
- 2 to 3 tablespoons extra-virgin olive oil
- 1/2 cup grated Asiago cheese
- 1/2 teaspoon cayenne pepper
- 1/2 batch Calzone Dough, recipe follows
- All-purpose flour, for dusting
- 1 egg beaten with 1 tablespoon water, for egg wash
- Special equipment: pasta roller
- 2 tablespoons dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 2 cups high-gluten flour
- 1 cup semolina flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil, plus more for bowl
Individual Chicken Pot Pies
By barbaran
Preheat your oven to 375 degrees F
- 4 cups chicken broth
- 1 bouillon cube
- 1/2 cup (1 stick) butter
- 1 onion, finely chopped
- 2 large carrots cut in 1/2-inch rounds
- 1 rib celery, sliced
- 3 tablespoons chopped chives
- 2 cloves garlic, chopped fine
- Salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/4 cup heavy cream
- 3 tablespoons dry sherry
- 1 store-bought 2-pound rotisserie chicken, shredded
- 1 (7-ounce) bag frozen pearl onions
- 1 (9-ounce) box frozen peas
- 2 (9-ounce) packages store-bought rolled out pie dough
- 1 egg beaten with 1 tablespoon water
Porterhouse Steak with Fra Diavolo BBQ Sauce and Cherry Peppers in Vinaigrette
By barbaran
Heat oil in a large saucepan over medium-high heat
- 3 tablespoons olive oil
- 1 Spanish onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon red pepper flakes
- 3 cups canned plum tomatoes, pureed
- 2 tablespoons tomato paste
- 1 cup dark brown sugar
- 2 tablespoons honey
- 1 tablespoon chopped fresh oregano leaves
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
- Salt and freshly ground black pepper
- 2 porterhouse steaks, about 1 1/2-inches thick
- Cherry Pepper-Tomato in Vinaigrette, recipe follows
Cherry Tomato Salad with Buttermilk Basil Dressing
By barbaran
Add the cherry tomatoes to a large serving bowl
- 6 cups red and yellow cherry tomatoes, some halved
- Salt and freshly ground black pepper
- 2/3 cup buttermilk
- 1/4 cup sour cream
- 3 tablespoons finely chiffonade fresh basil leaves
- 1 shallot, minced
- 2 garlic cloves, minced
Trini Tamarind Wings
By barbaran
For the marinade: Puree all the ingredients, except the chicken wings, together in a food processor, and then add t...
- 1/3 cup fresh thyme leaves
- 1/3 cup cloves garlic
- 1/2 cup chopped scallions
- 1/3 cup chopped fresh cilantro leaves
- 2 tablespoons Cajun seasoning
- 1/2 cup vinegar
- 4 pounds chicken wings
- 2 cups tamarind pulp, see Cook's Note
- 1 cup water
- 1 cup sugar
- 1/3 cup chopped fresh cilantro leaves
- 3 tablespoons salt
- 2 tablespoons pureed garlic
- 1 1/2 tablespoons garam masala
- 1 teaspoon ground cumin
- Habanero pepper, or red pepper flakes
- 1/4 cup olive oil
- 1 clove garlic
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons paprika
- 2 tablespoons Secret Special 4 pepper blend, or your favorite
- Canola or vegetable oil, for frying
- Veggies or sides, for serving
Cold-Fashioned Potato Salad
By barbaran
Place potatoes into a large heavy-bottomed pot
- 2 1/2 pounds red potatoes, large diced
- 3 tablespoons cider vinegar
- 3/4 cup mayonnaise (homemade if possible)
- 1 teaspoon mustard powder
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon very thinly sliced garlic
- 3 tablespoons fine chopped cornichons
- 1/2 cup small dice red onion
- 1/2 cup thinly sliced celery
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Hash Brown Casserole
By barbaran
Preheat the oven to 350 degrees F
- 2 tablespoons butter
- 3 cloves garlic, finely chopped
- One 6-ounce slab country ham, diced
- 1 small onion, finely chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/2 cup chicken stock
- 1 1/2 cups shredded sharp Cheddar
- One 22-ounce package frozen shredded hash brown potatoes
- 3 green onions, thinly sliced
Zucchini and Apple Bread
By barbaran
Preheat the oven to 375 degrees F
- Nonstick spray
- 1 cup finely grated zucchini (about 1 zucchini)
- 1 cup grated green apple, peeled and cored (about 1 apple)
- 1 1/4 cups packed light brown sugar
- 1 cup canola oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups plus 1/2 teaspoon all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly ground nutmeg
- 1 1/2 cups chopped walnuts