MooK's profile page
Recipes
Boston Cream Pie Cookie Cups
By MooK
Roll the dough into roughly 1″ balls and place all the balls into the muffin depressions in a greased mini muffin...
- uncooked sugar cookie dough, can be the refrigerated kind or from a dry package and mixed according to the package directions
- 2 cups of heavy whipping cream
- 1 3.4 ounce box of instant vanilla, or French vanilla, pudding
- 1/4 cup powdered sugar
- Chocolate syrup
Profiteroles with Ricotta Mascarpone
By MooK
Recipe courtesy Giada De Laurentiis
- 1/2 cup water
- 1/4 cup unsalted butter, cut into pieces
- 1 1/2 teaspoons plus 3 tablespoons sugar
- Pinch of salt
- 1/2 cup all purpose flour
- 3 large eggs
- 1 (8-ounce) container mascarpone cheese
- 3/4 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/2 cup chocolate-hazelnut spread (such as Nutella)
- 1/4 cup whipping cream
- 1/4 cup hazelnuts, toasted, husked, chopped
Crispin Cider-Steeped, Bacon-Wrapped Brats With Caramelized Hard Cider Onions
By MooK
Light one chimney full of charcoal
- 4 cheddar brats or regular brats
- 1 large onion, thinly sliced
- 1 12-ounce bottle Crispin Cider, preferably apple
- 4 slices thick-cut bacon
- 1 1/2 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 1/4 teaspoon sugar
- Kosher salt and black pepper
- Mustard
- Hot dog or brat buns
Tamale Pie
By MooK
Preheat oven to 375°F. Heat olive oil in a large skillet on medium high
- 1 Tbsp olive oil
- 1 1/2 pounds lean ground beef
- 1 onion, chopped
- 1 green bell pepper, seeds and stem removed, chopped
- 1/2 teaspoon salt
- 2 teaspoons chile powder (more or less to taste)
- 2 teaspoons cumin (more or less to taste)
- 1 (14 1/2 ounce) can fire-roasted tomatoes
- 1 (4-ounce) can green Anaheim chiles, drained, chopped
- 1 (16 ounce) can whole kernel corn, drained
- 1 (4 ounce) can sliced ripe olives
- 1/3 cup raisins
- 1 cup grated sharp cheddar cheese (about 4 ounces)
- 1/3 cup water
- 1-pound of prepared cornbread mix (such as Jiffy or Bob's Red Mill).
- Whatever is needed according to cornbread mix instructions to make the cornbread batter (water, egg, oil, milk)
Lemon Raspberry Almond Muffins
By MooK
Wash and rinse raspberries under water and set aside in a small bowl
- 9 oz Fresh Raspberries, rinsed
- 2 1/2 C Flour
- 1 C Granulated sugar
- 4 tsp Baking powder
- 1/2 tsp Salt
- 1 Large egg
- 1/2 C Butter (melted)
- 1 tsp Almond extract
- 1 C Buttermilk
- 1/4 C Sour cream
- 1 tbsp Lemon Juice (fresh squeezed)
- Zest from 1 Lemon
- Streusel
- 4 tbsp Butter
- 1/2 C Almonds, sliced
- 6 tbsp Flour
- 5 tbsp Brown sugar
Cheese and Tomato Lasagna
By MooK
FOR THE CHEESE SAUCE: Whisk all ingredients in bowl until homogeneous
- Cheese Sauce
- 4 ounces Pecorino Romano, cheese, grated (2 cups)
- 8 ounces (1 cup) cottage cheese
- 1/2 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Tomato Sauce
- 1/4 cup extra-virgin olive oil
- 1 onion, chopped fine
- 1 1/2 teaspoons sugar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 4 garlic cloves, minced
- 8 anchovy fillets, rinsed, patted dry, and minced
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 ounce Pecorino Romano, cheese, grated (1/2 cup)
- 1/4 cup tomato paste
- Lasagna
- 14 curly-edged lasagna noodles
- 8 ounces fontina cheese, shredded (2 cups)
- 1/8 teaspoon cornstarch
- 1/4 cup grated Pecorino Romano, cheese
- 3 tablespoons chopped fresh basil
Prosciutto and Spinach Pinwheels
By MooK
2007, Robert Irvine, All rights reserved
- 1 large red bell pepper
- 2 sheets puff pastry dough (often sold in 17 or 18-ounce packages containing 2 (9 or 10-inch) square sheets puff pastry)
- 8 slices prosciutto ham
- 12 leaves fresh spinach
- 1/4 cup shredded Cheddar
- 1/8 cup Parmesan
- 2 eggs, beaten for egg wash
Sweet and Salty No Bake Peanut Butter Bars
By MooK
Line a 9x13 pan with foil and spray lightly with cooking spray
- 2 1/2 cups creamy peanut butter, divided
- 3/4 cup butter, room temperature
- 3 cups powdered sugar
- 4 cups broken pretzel pieces, divided
- 1 1/2 cups chocolate chips
Blue Smoke Bloody Mary
By MooK
Whisk tomato juice, lemon juice, okra brine, olive brine, horseradish, soy sauce, celery seeds, Worcestershire sauc...
- 2 quarts low-sodium tomato juice
- 1/2 cup fresh lemon juice
- 1/2 cup pickled okra brine
- 1/2 cup Spanish olive brine
- 1/3 cup plus 1 tablespoon prepared horseradish
- 1/3 cup soy sauce
- 2 tablespoons celery seeds
- 2 tablespoons Worcestershire sauce
- 1 tablespoon plus 1 teaspoon Tabasco Chipotle sauce
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon Zatarain's powdered crab boil
- 4 cups vodka (preferably Tito's)
- Pickled green beans, pickled okra, and celery stalks (for garnish)
Paella on the Grill
By MooK
Light several chimney starters filled with charcoal and let burn until the briquettes are covered with gray ash
- Ingredients
- One 3-pound chicken, cut into 8 pieces
- 1/4 cup canola oil
- Kosher salt and freshly ground black pepper
- 8 cups chicken stock
- 1 large pinch saffron
- 2 pounds clams, scrubbed
- 2 pounds mussels, debearded and scrubbed
- 18 colossal shrimp, tails on, peeled and deveined
- Two 2-pound lobsters, par-cooked in salted boiling water for about 12 minutes, drained well and halved lengthwise
- 15 sea scallops, patted dry
- 4 lemons, halved
- 1 large Spanish onion, finely chopped
- 6 cloves garlic, finely chopped
- 4 cups short grain paella rice
- 1 pound Spanish chorizo (a cross between hard and soft), thinly sliced
- 1 cup frozen peas, thawed
- 1 jar piquillo peppers, chopped or thinly sliced (6 or 8 peppers)
- 1 cup chopped fresh flat-leaf parsley