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Recipes
Best Ever Banana Cake With Cream Cheese Frosting
By MooK
1 Preheat oven to 275°. 2 Grease and flour a 9 x 13 pan
- CAKE
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- FROSTING
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
Giant Chicken Fajita Donut
By MooK
To a large roasting tray, add the chicken, peppers and onions, fajita seasoning, salt and olive oil
- 3 chicken breasts, sliced
- 2 mixed peppers, sliced
- 1 large onion, sliced
- 2 tbsp fajita seasoning
- 2 tbsp olive oil, plus more for greasing the tin
- 1 tbsp salt
- 2 tbsp coriander, chopped, plus a little more for topping
- 1 tomato, chopped
- 1 1/2 cups cheddar, grated
- 9 tortilla wraps
- 1 cup sour cream
- 1 tsp chilli flakes
Herbed Monkey Bread Recipe
By MooK
Dissolve yeast in 1/2 cup warm water
- Bread
- 1 1/2 packages yeast
- 1/2 cups warm water
- 2 tablespoons sugar
- 3 eggs
- 1/2 cups butter - melted
- 1 1/2 cups milk
- 1 1/2 teaspoons salt
- 5 – 6 cups flour
- Garlic Butter Dip
- 1/2 butter
- 2 - 4 garlic cloves - minced
- Toppings
- Paprika
- Sesame seeds
- Poppy seeds
- Parsley
- Parmesan
- Dill
Pretzel-Crusted Chicken Cutletes with Cauliflower Purée and Arugula
By MooK
Do ahead: The cutlets can be breaded and refrigerated up to 2 hours in advance of frying
- Vegetable oil, for frying (about 3 cups)
- 3 cups lightly crushed salted pretzel rods (about 6 ounces)
- 3/4 cup all-purpose flour
- 2 1/2 teaspoons kosher salt, plus more for seasoning
- 1 1/2 teaspoon freshly ground pepper, plus more for seasoning
- 2 large eggs
- 1/4 cup plus 2 tablespoons Dijon mustard
- Four 6-ounce chicken cutlets, 1/4-inch thick, pounded if necessary (1 1/2 pounds total)
- 1 1/2 pounds cauliflower, chopped (1 small head cauliflower)
- 3 garlic cloves, peeled
- 2 tablespoons unsalted butter
- 1/4 cup whole milk, or more to taste
- 4 cups arugula or baby spinach
- 1 lemon, halved
- Extra-virgin olive oil, for serving
Pizza Pinwheels
By MooK
Heat oven to 350°F. Spray cookie sheet with cooking spray
- 1 can (8 oz) refrigerated crescent dinner rolls or 1 can Dough Sheet
- 2 tablespoons grated Parmesan cheese
- 1/3 cup finely chopped pepperoni (about 1 1/2 oz)
- 2 tablespoons finely chopped green bell pepper
- 1/2 cup shredded Italian cheese blend (2 oz)
- 1/2 cup pizza sauce (from 8-oz can)
Cheesesteak Eggrolls
By MooK
Blend marinate ingredients together Cut rib eye and onions into thin strips Add rib eye, brown sugar, soy, onions a...
- Marinate
- .
- Pineapple
- Sprite
- Garlic
- Mirin
- Caramelized onions
- Scallions
- Sesame oil
- Sesame seeds
- Salt
- Pepper
- Red pepper
- .
- Rib eye
- Brown sugar
- Soy sauce
- Onions
- .
- Cheddar
- Egg roll skins
- Velveta
- Brown sugar
Mini Beef Wellingtons
By MooK
1. Preheat oven to 450°. Heat oil in a medium nonstick skillet over medium heat
- 1 tablespoon extra virgin olive oil
- 4 to 5 crimini mushrooms or button mushrooms, sliced
- 1/2 teaspoon finely chopped fresh rosemary
- 1/4 teaspoon freshly ground black pepper
- Sea salt
- 1 large egg, lightly beaten
- 1 (17.3-ounce) package frozen puff pastry dough, thawed
- 1 (1-pound) trimmed beef tenderloin, cut into 24 cubes (about 3/4 inch each)
- 1/3 cup Boursin cheese
Baked Ricotta and Spinach Tart
By MooK
Place the ricotta in a strainer lined with cheesecloth and allow to drain over a bowl, covered and refrigerated, fo...
- 30 ounces whole-milk ricotta cheese (4 cups)
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 12 tablespoons (11/2 sticks) butter, cut into 1/2-inch pieces and chilled
- 5 tablespoons ice water
- 2 tablespoons olive oil
- 1 pound spinach, stemmed and cleaned
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup peeled and diced onion
- 11/2 teaspoons minced fresh marjoram
- 1/4 pound prosciutto, diced (1 cup)
- 3 large eggs
- 1/8 teaspoon freshly grated nutmeg
Cheese Fondue
By MooK
Rub inside of a 4-quart heavy pot with cut sides of garlic, then discard garlic
- 1 garlic clove, halved crosswise
- 1 1/2 cups dry white wine (preferably Swiss, such as Fendant)
- 1 tablespoon cornstarch
- 2 teaspoons kirsch or fruit based brandy
- 1/2 lb Emmental cheese, coarsely grated (2 cups)
- 1/2 lb Gruyère , coarsely grated (2 cups)
- Accompaniment: cubes of French bread
Pancetta-Wrapped Peaches with Basil and Aged Balsamic
By MooK
Lay the pancetta slices out on a work surface
- 16 thin slices of pancetta
- 2 medium freestone peaches—halved, pitted and cut into 8 wedges each
- Salt and freshly ground pepper
- 16 basil leaves
- 1 tablespoon olive oil
- Aged balsamic vinegar, for drizzling