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Recipes
Reeses stuffed pie
By duckieq
Preheat oven to 350° and spray a 9” pie dish with nonstick cooking spray
- Nonstick cooking spray, for pan
- Nonstick cooking spray, for pan
- Nonstick cooking spray, for pan
- FOR CRUST
- FOR CRUST
- FOR CRUST
- 20 20 2 Nutter Butters, plus 2 crushed for garnish
- 20 20 2 Nutter Butters, plus 2 crushed for garnish
- 20 20 2 Nutter Butters, plus 2 crushed for garnish
- 6 6 6 tbsp. melted butter
- 6 6 6 tbsp. melted butter
- 6 6 6 tbsp. melted butter
- FOR FUDGE
- FOR FUDGE
- FOR FUDGE
- 1 14-oz 1 14-oz 14-oz can sweetened condensed milk
- 1 14-oz 1 14-oz 14-oz can sweetened condensed milk
- 1 14-oz 1 14-oz 14-oz can sweetened condensed milk
- 3 3 3 c. chocolate chips
- 3 3 3 c. chocolate chips
- 3 3 3 c. chocolate chips
- 1 1 1 tsp. vanilla extract
- 1 1 1 tsp. vanilla extract
- 1 1 1 tsp. vanilla extract
- Pinch Pinch salt
- Pinch Pinch salt
- Pinch Pinch salt
- 20 20 20 Reese;s peanut butter cups, unwrapped
- 20 20 20 Reese;s peanut butter cups, unwrapped
- 20 20 20 Reese;s peanut butter cups, unwrapped
- FOR PEANUT BUTTER LAYER
- FOR PEANUT BUTTER LAYER
- FOR PEANUT BUTTER LAYER
- 8 8 8 oz. cream cheese, softened
- 8 8 8 oz. cream cheese, softened
- 8 8 8 oz. cream cheese, softened
- 1 1/4 1 1/4 1/4 c. creamy peanut butter
- 1 1/4 1 1/4 1/4 c. creamy peanut butter
- 1 1/4 1 1/4 1/4 c. creamy peanut butter
- 1/2 1/2 1/2 c. packed light brown sugar
- 1/2 1/2 1/2 c. packed light brown sugar
- 1/2 1/2 1/2 c. packed light brown sugar
- 1/2 1/2 1/2 c. powdered sugar
- 1/2 1/2 1/2 c. powdered sugar
- 1/2 1/2 1/2 c. powdered sugar
- 2 2 2 tsp. pure vanilla extract
- 2 2 2 tsp. pure vanilla extract
- 2 2 2 tsp. pure vanilla extract
- 1 1 1 c. heavy cream
- 1 1 1 c. heavy cream
- 1 1 1 c. heavy cream
- 1/4 1/4 1/4 c. melted chocolate
- 1/4 1/4 1/4 c. melted chocolate
- 1/4 1/4 1/4 c. melted chocolate
Tilapia with prosciutto and sage
By duckieq
1) cut fillets lengthwise
- 4 8oz pieces of tilapia
- 8 thin slices proscuitto
- 12 fresh sage leaves
- 4 t olive oil
Chicken and sausage gumbo
By duckieq
Bring chicken, onion, carrots, celery, peppercorns, basil, oregano, and 12 cups water to a boil in a large stockpot
- 1 3 1/2–4-lb. chicken
- 1 large onion, peeled, quartered
- 2 large carrots, peeled, coarsely chopped
- 2 celery stalks, coarsely chopped
- 2 tablespoons black peppercorns
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- GUMBO
- 1/2 cup vegetable oil
- 1 pound andouille sausage, sliced 1/4” thick
- 1/2 cup all-purpose flour
- 1 large onion, finely chopped
- 1 large green bell pepper, finely chopped
- 4 celery stalks, finely chopped
- 8 garlic cloves, finely chopped
- Kosher salt and freshly ground black pepper
- 4 sprigs thyme
- 2 bay leaves
- 2 tablespoons Louisiana hot sauce
- Cooked white rice and sliced scallions (for serving)
Grilled Cheese Soup Dippers
By duckieq
Make soup. Melt 1 tablespoon of butter in a large pot over medium heat
- 4 tbsp. butter
- 1 onion, finely diced
- 1 Garlic clove, minced
- 28 oz. crushed tomatoes
- 3 c. chicken (or vegetable) stock
- 1/4 c. heavy cream
- Fresh basil, for serving
- 8 slices white bread, crusts removed
- 8 slices cheddar cheese
- kosher salt
- Freshly ground pepper
Broiled Feta with Garlicky Cherry Tomatoes & Capers
By duckieq
Preheat the broiler and set the oven rack in the top position
- 1 (8 ounce) block feta cheese
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, roughly chopped
- 10.5 ounces cherry tomatoes, preferably different colors, halved
- Scant 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Pinch sugar
- 1-1/2 tablespoons tablespoons capers, drained
Mustard-rosemary chicken skewers
By duckieq
1) in bowl, mix together mustard, vinegar, rosemary, garlic, salt and pepper
- 1 t. dijon
- 2 tsp. balsalmic
- 1 tsp. finely chopped, fresh rosemary
- 2 garlic cloves, finely chopped
- 1/2 tsp. salt
- 1/4 tsp black pepper
- 3 t. evoo plus additional for grilling
- 2 lbs boneless, skinless chicken thighs cut into 1 1/2" chunks
- 4 scallion, trimmed and cut into 1 1/2" pieces