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Recipes
Coconut-Raspberry Thumbprints
By barbaran
Use a spoon or your thumb to make a dent for the raspberry-jam filling
- 2.5 cup(s) all-purpose flour
- 3/4 cup(s) shredded unsweetened coconut
- 1/2 teaspoon(s) baking soda
- 1/2 teaspoon(s) salt
- 2 stick(s) (1 1/2 sticks) unsalted butter, softened
- 1.25 cup(s) sugar
- 1 large egg yolk
- 1 teaspoon(s) pure vanilla extract
- Raspberry jam
Chicken and Waffles on a Stick
By barbaran
For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dis...
- 12 chicken tenders
- 1 1/2 cups buttermilk
- 2 tablespoons fresh minced tarragon
- 1 tablespoon fresh minced thyme
- 1 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- Salt and pepper
- 1/2 teaspoon onion powder
- 3 cups vegetable oil
- 2 1/4 cups all-purpose flour
- 1 cup plus 2 tablespoons milk
- 1/4 cup plus 2 tablespoons vegetable oil
- 3 teaspoons sugar
- 3 teaspoons vanilla extract
- 1 1/4 teaspoons baking powder
- 1/2 teaspoons baking soda
- 1/2 teaspoons salt
- 2 eggs, beaten
- 1/2 cup (1 stick) butter, melted
- 1/3 cup maple syrup
- Special equipment: 12 wooden skewers
Shrimp Scampi
By barbaran
In a saucepan over medium-high heat, add the grapeseed oil
- 1 tablespoon grapeseed oil
- 1/4 cup diced yellow or white onions
- 1 tablespoon minced garlic
- 1 pound 26/30 count shrimp, peeled and deveined
- 3/4 cup diced tomatoes
- 1/2 cup dry white wine
- 4 tablespoons butter, at room temperature
- 1 tablespoon minced fresh parsley
- 1 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 1 pound dry pasta, cooked, not rinsed
Gooey Chocolate Pudding Cake
By barbaran
Preheat the oven to 350 degrees F
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup milk
- 1/3 cup butter, melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup cocoa powder
- 1 1/4 cups hot water
- Mint chocolate chip ice cream, for serving
Baked Crab Rangoon
By barbaran
HEAT oven to 350°F. MIX first 4 ingredients
- 1 can (6 oz.) white crabmeat, drained, flaked
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
- 2 green onions, thinly sliced
- 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
- 12 won ton wrappers
Lemon Gelato
By barbaran
In a small heavy saucepan, heat milk to 175°; stir in sugar until dissolved
- 1 cup milk
- 1 cup sugar
- 5 egg yolks, lightly beaten
- 3 tablespoons grated lemon peel
- 3/4 cup lemon juice
- 2 cups heavy whipping cream
Spinach Salad
By barbaran
Place the eggs in a saucepan, cover with water and bring to a boil
- 3 whole eggs
- Ice
- 7 slices thick-cut peppered bacon
- 1 small whole red onion
- 1 package white button mushrooms
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon Dijon mustard
- 1 dash salt
- 8 ounces baby spinach, washed, dried and stems removed
Pigskins in Blankets
By barbaran
Split the kielbasa in half lengthwise and then cut each half into six 3/4-inch pieces, slicing on an angle
- One 13-ounce package kielbasa
- All-purpose flour, for rolling
- One 17.3-ounce package frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 1/3 cup mustard, such as Dijon, whole grain, spicy brown or yellow, for dipping
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Black Pepper Maple Bacon
By barbaran
Preheat the oven to 350 degrees F
- 1/4 cup pure maple syrup
- 2 teaspoons freshly ground pepper
- 2 teaspoons whole grain mustard
- 1/2 pound bacon (about 10 slices)
Chocolate Peanut Butter Pie
By barbaran
For the crust: Preheat the oven to 350 degrees F
- 25 whole chocolate sandwich cookies, such as Oreos
- 4 tablespoons butter, melted
- 1 cup creamy peanut butter
- One 8-ounce package cream cheese, softened
- 1 1/4 cups powdered sugar
- One 8-ounce package whipped topping, such as Cool Whip, thawed