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Recipes
Egg White Conversions
By zircon50
These are approximations, of course, depending on the size of the egg
- One large egg white = 1 fluid oz. or 2 tablespoons.
- 2 large egg whites = 1/4 cup.
- 4 large egg whites = 1/2 cup.
Flakey PHILLY Pie Crust
By zircon50
Preparation Food processor method:Cut the butter into small (about 3/4-inch) cubes
- Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell•6 tablespoons unsalted butter, cold
- 1 cup + 1 tablespoon pastry flour or 1 cup (dip and sweep method) bleached all-purpose flour
- 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 1/8 teaspoon baking powder
- 1/4 cup cream cheese, cold
- 1 tablespoon ice water
- 1 1/2 teaspoons cider vinegar
- Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart•8 tablespoons unsalted butter, cold
- 1 1/3 cups + 4 teaspoons pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
- 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 1/8 teaspoon baking powder
- one 3-ounce package cream cheese, cold
- 1 1/2 tablespoons ice water
- 1 1/2 teaspoons cider vinegar
- Pastry for a two-crust 9-inch pie•12 tablespoons unsalted butter, cold
- 2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour
- 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
- 1/4 teaspoon baking powder
- 1 1/2 3-ounce packages cream cheese, cold
- 2 tablespoons ice water
- 1 tablespoon cider vinegar
Baklava (Pioneer Woman)
By zircon50
Remove the thawed phyllo from the fridge 1 hour before using
- 1 package frozen phyllo dough, thawed in the fridge (see Cook's Note)
- 1 1/2 sticks (12 tablespoons) butter
- 4 cups chopped pecans
- 1 teaspoon cinnamon
- 2 cups honey
- 1/2 cup sugar
- 1 tablespoon vanilla extract
New Orleans-Style Pralines
By zircon50
In a large saucepan (think large stockpot), combine the cream, corn syrup, sugar, and orange zest (if using)
- 1 quart whipping cream
- 1 tablespoon corn syrup (light or dark)
- 1 pound white sugar
- zest of 1 orange (optional)
- 1 1/2 cups chopped pecans
- light sprinkling of kosher salt (optional)
Shepherd's Pie (Alton Brown)
By zircon50
Peel the potatoes and cut into 1/2-inch dice
- 1 1/2 pounds russet potatoes
- 1/4 cup half-and-half
- 2 ounces unsalted butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 egg yolk
- 2 tablespoons canola oil
- 1 cup chopped onion
- 2 carrots, peeled and diced small
- 2 cloves garlic, minced
- 1 1/2 pounds ground lamb
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 teaspoons tomato paste
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 2 teaspoons freshly chopped rosemary leaves
- 1 teaspoon freshly chopped thyme leaves
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup fresh or frozen English peas
No-Boil Mac and Cheese
By zircon50
Preheat oven to 400°. Melt 1/4 cup butter in a large saucepan over medium-high heat
- 1/2 cup (1 stick) unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 tablespoon kosher salt plus more
- 1/2 teaspoon freshly ground black pepper plus more
- 1 pound elbow macaroni
- 2 cups shredded cheddar, divided
- 2 garlic cloves, chopped
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped flat-leaf parsley
Grandpa Waite's Fresh Peach Ice Cream (Mo Rocca / Genevra Higginson, Cohasset)
By zircon50
Peel the peaches, being careful to remove only the skin
- 15 large peaches
- 2 cups light cream or milk
- 1 cup granulated sugar, depending on the sweetness of the peaches
- 2 tablespoons fresh lemon juice
- 1 teaspoon best-quality vanilla extract
- 1 pinch fine salt
- 1 small lemon, finely zested
- Crushed ice
- Kosher salt
Fruitcake Cookies (Barefoot Contessa)
By zircon50
Snip off the hard stems of the figs with scissors or a small knife and coarsely chop the figs
- 1/2 pound dried figs
- 1/4 pound raisins
- 2 ounces candied cherries, coarsely chopped
- 2 ounces dried apricots, coarsely chopped
- 1 tablespoon honey
- 2 tablespoons dry sherry
- 1 tablespoon freshly squeezed lemon juice
- 6 ounces chopped pecans
- Kosher salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon ground cloves
- 1/2 cup superfine sugar
- 1/3 cup light brown sugar, firmly packed
- 1 extra-large egg
- 2 2/3 cups all-purpose flour
Best Pot Roast (in Dutch Oven)
By zircon50
1. Preheat the oven to 275 degrees
- 1 3-4 lbs chuck roast
- 2 dried bay leaves
- 2 tablespoons canola oil (or oil of choice)
- 1 small yellow onion, thinly sliced
- 1 8 oz package sliced baby bella mushrooms
- 3 cloves garlic, crushed
- 4 carrots peeled and quartered
- 4 red potatoes, quartered
- 3/4 cup beef broth (or water)
- FOR THE DRY RUB
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon garlic powder
- FOR THE GRAVY
- 1 10 3/4 oz canned cream of mushroom soup
- 1/4 cup red wine
- 2 tablespoons Worcestershire sauce.
Ambrosia Mold
By zircon50
DRAIN pineapple, reserving juice
- 1 can (8 oz.) crushed pineapple in juice, undrained
- Cold water
- 2 cups boiling water
- 1 pkg. (8-serving size) or 2 packages (4-serving size) JELL-O Orange Flavor Gelatin
- 1-3/4 cups thawed COOL WHIP Whipped Topping
- 1 can (11 oz.) mandarin oranges, drained
- 1-1/2 cups JET-PUFFED Miniature Marshmallows
- 1/2 cup BAKER'S ANGEL FLAKE Coconut