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Recipes
Gina's Spicy Potato Wedges
By barbaran
Preheat oven to 450 degrees F
- 3 large russet potatoes, peeled and cut into 8 wedges
- 1/4 cup butter, melted
- 1/4 cup olive oil
- 1 tablespoons seasoned salt
- 1/2 teaspoon cayenne pepper
- 1 tablespoon freshly chopped parsley leaves
- 3 tablespoons grated Parmesan, plus more for garnish
- Salt
Glazed Baby Carrots
By barbaran
In a large Dutch oven, melt 2 tablespoons of the butter over medium-high heat
- 1 stick (8 tablespoons) butter
- 1 1/2 pounds baby carrots with tops, peeled and trimmed
- 1/2 cup apple juice
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika
Margarita
By barbaran
Pour 1/2-ounce of the tequila into a small saucer
- 2 ounces 100 percent agave silver/blanco tequila, divided
- 1 tablespoon kosher salt
- 4 limes, divided
- 1/2 small Hamlin or Valencia orange
- 2 tablespoons light agave nectar
- 3/4 cup ice cubes, about 3 to 4
Almost-Famous Orange Milkshake
By barbaran
Mix the orange juice concentrate with 1 cup water in a large measuring cup or bowl
- 16-ounce can frozen orange juice concentrate, thawed
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup granulated sugar
Peppermint Bark
By barbaran
12 ounce Dark chocolate chips 5 regular sized candy canes (crushed up and peppermint candies) 1/2 teaspoon peppermi...
- 12 ounce Dark chocolate chips
- 5 regular sized candy canes (crushed up and peppermint candies)
- 1/2 teaspoon peppermint extract
Gianna's Chocolate Whipped Cream Cake
By barbaran
Country Living shares this winning recipe from our "Mom's Best Cake Contest
- 1.75 cup(s) all-purpose flour
- 2.25 cup(s) granulated sugar
- 2 tablespoon(s) granulated sugar
- 3/4 cup(s) unsweetened cocoa
- 1.5 tablespoon(s) unsweetened cocoa
- 1 teaspoon(s) salt
- 1.5 teaspoon(s) baking powder
- 1.5 teaspoon(s) baking soda
- 1/2 cup(s) canola oil
- 1 cup(s) milk
- 2 large eggs
- 2 teaspoon(s) vanilla extract
- 2 tablespoon(s) anisette liqueur
- 1.5 cup(s) heavy cream, cold
- 1.5 teaspoon(s) confectioners' sugar
- 1/3 cup(s) mini chocolate chips
Fried Pickled Okra with Creamy Chipotle Sauce
By barbaran
Heat the oil to 350 degrees F in a deep skillet or fryer
- Peanut oil, for frying
- 1 1/4 cups Fry Mix, recipe follows
- 1 cup beer
- 1 (16-ounce) jar pickled okra, drained
- Creamy Chipotle Sauce, recipe follows
- 3 cups self-rising flour
- 1/2 cup self-rising white cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon crushed black peppercorns
- 1 (8-ounce) package cream cheese, softened
- 2 tablespoons mayonnaise
- 1 chipotle in adobo sauce
- 2 limes, juiced
- 3/4 teaspoon salt
- 3 tablespoons chopped green onion, for garnish
Sea Scallops with Caramelized Onion
By barbaran
In a large saute pan over medium-high heat, add the olive oil
- 1/4 cup olive oil
- 2 white onions, thinly sliced
- 1 leek, whites only, thinly sliced
- Kosher salt and cracked black pepper
- 3 tablespoons minced garlic
- 1 cup thinly sliced shiitake mushrooms, stems removed
- 1 cup vegetable broth
- 1 1/2 cups frozen peas, thawed
- Pinch red pepper flakes
- 3 tablespoons sliced scallion greens
- Dash sherry vinegar
- 8 (U-10) dry sea scallops
- 1 tablespoon butter
- Squeeze fresh lemon juice
Mussels and Basil Bread Crumbs
By barbaran
Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a ...
- 6 slices white bread, crusts removed, cubed, and toasted
- 2 tablespoons chopped garlic (6 cloves)
- 1/4 cup plus 3 tablespoons good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 9 sun-dried tomato halves in oil, drained and chopped
- 3/4 cup julienned fresh basil leaves, lightly packed
- Kosher salt and freshly ground black pepper
- 1/4 cup toasted pine nuts
- 3/4 cup dry white wine, such as Pinot Grigio
- 3 pounds mussels, cleaned
Peanut Brittle
By barbaran
Measure the vanilla into a small bowl and set aside
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) butter
- 3 cups sugar
- 1 cup light corn syrup
- 3 cups shelled raw peanuts