Danyell923's profile page
Recipes
GODIVA Pistachio Rocky Road Pudding
By danyell923
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- Caramel
- 1 3/4 cups sugar
- 1 cup corn syrup
- 2 cups heavy cream
- 1/2 cup butter, room temperature
- Chocolate GODIVA Pudding
- 4 (3.5 oz) bars of 72% GODIVA
- Dark chocolate, chopped
- 3 1/3 cups whole milk
- 1/2 cup sugar
- 10 large egg yolks (3/4 cup)
- 1 envelope unflavored gelatin
- Marshmallow
- 2 1/4 cups sugar
- 2 1/2 cups water
- 1 tablespoon corn syrup
- 2 large egg whites
- 1 teaspoon vanilla
- 4 envelopes unflavored gelatin
- Pistachio Praline
- 2 1/2 cups sugar
- 4 cups water
- 2 3/4 cups high quality unsalted
- pistachios
Denny's-Style French Toast
By danyell923
I do not remember where I got this recipe, but my husband says it tastes just as good as what he had at Denny's
- 4 eggs
- 2/3 cup whole milk
- 1/3 cup flour
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1/8 teaspoon cinnamon
- 6 slices Texas toast thick bread
- 3 tablespoons butter
Pork and Noodle Stir-Fry
By danyell923
Cook the noodles as the label directs, then drain and rinse under cold water
- 8 ounces rice noodles
- 1 pork tenderloin (about 3/4 pound), cut into 1/4-inch-thick strips
- Kosher salt and freshly ground pepper
- 3 tablespoons cornstarch
- 2 cups fat-free low-sodium chicken broth
- 4 teaspoons vegetable oil
- 4 scallions, sliced (white and green parts separated)
- 1 2-inch piece ginger, peeled and minced
- 2 cloves garlic, minced
- 3 cups precut stir-fry vegetables (about 9 ounces)
- Grated zest of 1 lime, plus wedges for serving
Chicken-Fried Steak With Cream Gravy
By danyell923
Preheat the oven to 400 degrees F
- Cooking spray
- 1/4 cup all-purpose flour
- 1/4 cup 1 percent milk
- 1 large egg, lightly beaten
- Hot sauce, to taste
- 3 cups cornflakes, crushed
- 2 teaspoons The Lady's House Seasoning (see below)
- 4 cube steaks (4 ounces each)
- 1 tablespoon cornstarch
- 1/2 cup low-sodium beef broth
- 1/4 cup fat-free half-and-half (or use low-fat)
- Freshly ground black pepper, to taste
Pan-Seared Cod & Roasted Red Potatoeswith Remoulade Sauce & Frisée Salad
By danyell923
Prepare the ingredients: Preheat the oven to 450°F
- 7 Ounces Baby Red Potatoes
- 1/2 Bunch Radish
- 3 Cornichons
- 1 Bunch Chives
- 1 Bunch Parsley
- 1 Clove Garlic
- 1 Lemon
- 1 Teaspoon Capers
- 1/2 Head Frisée
- 2 Tablespoons Mayonnaise
- 1/2 Cup Rice Flour
- 2 Cod Fillets
Stir-Fry Veggies with Ginger-Almond Pesto
By danyell923
In a medium saucepan, heat a drizzle of oil over medium-high
- A drizzle of grapeseed oil or vegetable oil
- 1 cup long-grain white rice
- 1 3/4 cups Imagine Vegetarian No-Chicken Broth or vegetable stock
- 1 1/2 cups (packed) carrot tops and/or flat-leaf parsley and cilantro
- 1/4 cup toasted Marcona almonds and/or toasted slivered almonds
- 3 - 4 tablespoons grapeseed or vegetable oil
- Juice of 1 lime (about 2 tbsp.)
- 1 About 1 inch fresh ginger, peeled and grated
- 2 cloves garlic
- Salt
- 3 tablespoons grapeseed or stir-fry oil (a high-heat cooking oil infused with garlic and ginger)
- 1/2 pound mixed mushrooms, such as stemmed shiitake, sliced, and maitake (hen-of-the-woods) mushrooms, separated into bite-size pieces
- 1 head broccoli--2- to 3-inch long florets thinly sliced, stalks cut into fat matchsticks
- 1 onion, quartered and sliced
- 3 carrots, peeled and cut into matchsticks
- 2 mild red and/or green frying peppers, field peppers or bell peppers, cut into matchsticks
- 2 red or green chiles, such as Fresno or jalapeno, seeded and thinly sliced
- 1/4 cup tamari, liquid amino or smoked soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons toasted sesame seeds
Blueberry Mousse
By danyell923
In a small saucepan, mash the 1 cup of blueberries with the sugar and salt and bring to a simmer over moderate heat
- 1 cup blueberries, plus more for garnish
- 1/2 cup sugar
- 1 teaspoon kosher salt
- 1 cup sour cream
- 8 ounces cream cheese, softened
- 1 cup heavy cream, chilled
- Chopped pistachios, for garnish
Quinoa and Spinach Pilaf
By danyell923
Directions In a large saucepan, melt butter over medium
- 1 tablespoon unsalted butter
- 1 finely chopped small yellow onion
- 1 minced clove garlic
- 1 cup rinsed quinoa
- 1 1/4 cups water
- 5 cups baby spinach (5 ounces)
- 1 tablespoon grated lemon zest
- Salt and pepper
Spaghetti with Bacon, Capers and Mint
By danyell923
In a large saucepan of salted boiling water, cook the spaghetti until al dente
- 1 pound spaghetti
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 onion, finely chopped
- 1/2 pound slab bacon, cut into 1/4-inch dice
- 2 garlic cloves, finely chopped
- 1 pound cherry tomatoes, halved, seeds squeezed out
- Salt
- 1/3 cup salted capers, rinsed with hot water and drained
- 1/2 cup torn mint leaves
- Pepper
- Shredded Parmigiano-Reggiano cheese, for serving
Pear Pie with Red Wine and Rosemary
By danyell923
Pulse granulated sugar, salt, and 3 cups flour in a food processor to combine
- granulated sugar
- kosher salt
- all-purpose flour, plus more for dusting
- (1 1/2 sticks) chilled unsalted butter, cut into pieces
- chilled vegetable shortening, cut into pieces
- large egg yolks
- apple cider vinegar
- granulated sugar
- chopped fresh rosemary
- dry red wine, divided
- unsalted butter, cut into pieces
- cornstarch
- ground cinnamon
- all-purpose flour plus more for dusting
- vanilla extract
- kosher salt
- firm but ripe pears (such as Comice, Anjou, or Bartlett), peeled, cored, thinly sliced
- large egg, beaten to blend
- granulated sugar or raw sugar