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Recipes
PUMPKIN CREAM CHEESE BUNDT CAKE
By zircon50
Preheat oven to 350F, with rack on lower middle or middle position
- FOR THE CREAM CHEESE FILLING:
- 8 oz softened cream cheese, cubed
- 1/2 cup white sugar
- 1 large egg, room temp
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- FOR THE CAKE:
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 tsp ground cinnamon
- 1/2 tsp ground all spice
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 cup (2 oz) unsalted butter, softened
- 2/3 cup packed brown sugar
- 1/2 cup white sugar
- 2 large eggs, room temp
- 1/2 cup canola oil
- 1 can (15 oz) pure pumpkin puree
- 1/2 cup plain Greek yogurt
- 2 tsp vanilla extract
- FOR THE GLAZE:
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- pinch of salt
- 1 tsp vanilla extract
- 2 1/2 TB milk, plus more as needed
Chicken Piccata with Buttery Lemon Noodles (Pioneer Woman)
By zircon50
For the buttery lemon noodles: Cook the pasta according to the package directions
- 8 ounces pasta ( fettuccine, linguine, angel hair)
- 1 tablespoon butter
- 1/4 cup finely minced fresh parsley
- Zest and juice of 1 lemon, or to taste
- Kosher salt and freshly ground black pepper
- 2 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/2 cup low-sodium chicken broth, plus more if needed
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/2 cup heavy cream, plus more if needed
- 1 tablespoon drained capers
- 2 cups arugula
- Parmesan shavings, for garnish
- Chopped fresh parsley, for garnish
Raspberry Cream Pie (Pioneer Woman)
By zircon50
Preheat the oven to 350 degrees F
- 25 chocolate sandwich cookies, such as Oreos, plus chocolate sandwich cookie crumbs, for serving
- 4 tablespoons butter, melted
- 1 generous cup raspberries, plus more for serving
- 3 tablespoons sugar
- Two 6-ounce containers raspberry yogurt
- One 3.4-ounce package instant vanilla pudding mix
- 1 cup heavy cream
- Whipped cream, for serving
Pad Thai (America's Test Kitchen)
By zircon50
The best pad Thai recipe should feature clean, fresh, not-too-sweet flavors; perfectly cooked noodles; and plenty o...
- 2 tablespoons tamarind paste or substitute (see Tamarind options in related articles)
- 3/4 cup water (boiling)
- 3 tablespoons fish sauce
- 1 tablespoon rice vinegar
- 3 tablespoons granulated sugar
- 3/4 teaspoon cayenne pepper
- 4 tablespoons peanut oil or vegetable oil
- 8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
- 2 large eggs
- 1/4 teaspoon table salt
- 12 ounces medium shrimp (31/35 count), peeled and deveined, if desired
- 3 cloves garlic, pressed through garlic press or minced (1 tablespoon)
- 1 medium shallot, minced (about 3 tablespoons)
- 2 tablespoons dried shrimp, chopped fine (optional)
- 2 tablespoons Thai salted preserved radish (optional)
- 6 tablespoons chopped unsalted roasted peanuts
- 3 cups bean sprouts (6 ounces)
- 5 medium scallions, green parts only, sliced thin on sharp bias
- 1/4 cup fresh cilantro leaves (optional)
- lime wedges
Blue Ribbon Apple Pie
By zircon50
Mix the pie ingredients with your hands to form a uniform mixture
- Easy No-Fail Pie Crust:
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons sugar
- 1 cup Crisco shortening (butter-flavored or regular, I prefer regular)
- Blue-Ribbon Apple Pie:
- 1 recipe double-crust pie dough (easy, no-fail recipe directions below)
- 2 1/2 pounds (about 5) firm tart apples, peeled, cored, and sliced 1/4-inch thick (I used Granny Smith)
- 2 1/2 pounds (about 5) firm, sweet apples, peeled, cored and sliced 1/4-inch thick (I used Gala)
- 1/2 cup plus 1 tablespoon granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon grated fresh lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 teaspoons fresh lemon juice
- 1 egg white, beaten lightly
Stuffed Cabbage (Ina Garten)
By zircon50
FOR THE SAUCE: heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes,...
- FOR THE FILLING:
- 3 tablespoons good olive oil
- 1 1/2 cups chopped yellow onions (2 onions)
- 2 (28-ounce) cans crushed tomatoes and their juice
- 1/4 cup red wine vinegar
- 1/2 cup light brown sugar, lightly packed
- 1/2 cup raisins
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1 large head Savoy or green cabbage, including outer leaves
- 2 1/2 pounds ground chuck
- 3 extra-large eggs, lightly beaten
- 1/2 cup finely chopped yellow onions
- 1/2 cup plain dried breadcrumbs
- 1/2 cup uncooked white rice
- 1 teaspoon minced fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Crock Pot Mushroom-Barley Soup
By zircon50
1. Place the beef broth, chicken stock, carrots, celery, mushrooms, sherry, minced onion, salt, and thyme into the ...
- 2 cups beef broth
- 8 cups chicken stock
- 1/2 cup baby carrots, cut into rounds
- 2 stalks celery, thinly sliced
- 10 ounces white mushrooms, sliced
- 8 ounces crimini mushrooms, sliced
- 1/8 cup dried porcini mushrooms
- 2 tbsp. sherry
- 1 tsp. dried minced onion
- 1 tsp. fine sea salt
- 1/4 tsp. dried thyme
- 3/4 cup barley, raw
Italian Chocolate Clove Cookies
By zircon50
Makes 48 cookies
- FROSTING:
- 1 C unsalted butter, melted
- 1 C natural cane sugar
- 6 T unsweetened cocoa
- 2 tsp cinnamon
- 1 tsp clove
- 1 tsp baking powder
- 1 tsp baking soda
- 4 C unbleached all purpose flour
- 1 C milk
- 1 C icing sugar
- 2 T milk
- 1/2 tsp vanilla
Boston Cream Pie Cake (America's Test Kitchen)
By zircon50
For the pastry cream: Heat the half-and-half in a medium saucepan over medium heat until it just simmers
- PASTRY CREAM
- 2 cups half-and-half
- 6 large egg yolks
- 1/2 cup (3.5 ounces) sugar
- Pinch of table salt
- 1/4 cup all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1 1/2 teaspoons pure vanilla extract
- CAKE
- 1 1/2 cups (7.5 ounces) all-purpose flour
- 1 1/2 teaspoons aluminum-free baking powder
- 3/4 teaspoon table salt
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 3 large eggs
- 1 1/2 cups (10.5 ounces) sugar
- GLAZE
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine
Devil's Chocolate Cream Pie (TODAY Show)
By zircon50
1. Preheat oven to 350º F
- Nonstick cooking spray
- 36 Oreos
- 6 tablespoons unsalted butter, melted
- 2 cups heavy cream or whipping cream
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 cup whole milk
- 2 tablespoons granulated unflavored gelatin
- 1 tablespoon vanilla bean paste or vanilla extract
- 1 pound bittersweet chocolate (at least 60%), finely chopped
- 1 tablespoon espresso powder (optional)
- 10 egg whites
- 2 cups sugar
- 1/8 teaspoon salt
- 1 1/2 cups strawberries, hulled and diced
- 1/2 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup water
- 1/2 packet gelatin
- 4 ounces cream cheese, room temperature (very soft)
- 1/2 cup confectioner's sugar
- 1 cups heavy cream
- 8 ounces cream cheese, room temperature
- 2 cups smooth peanut butter
- 1 1/2 cups confectioner's sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla