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Recipes
Mini Pineapple Upside Down Cakes
By zircon50
Preheat oven to 350°F Spray your muffin tins with non-stick cooking spray
- 2 eggs
- 2/3 cup white sugar
- 4 tablespoons pineapple juice
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup butter (1/2 stick or 4 tablespoons)
- 2/3 cup brown sugar
- 1 (14 ounce) can pineapple rings
- 6 maraschino cherries
Holiday Poke Cake
By zircon50
Place cake layers, top sides up, in 2 clean 9-inch round cake pans
- 2 baked 9-inch round white cake layers, cooled
- 2 cups boiling water
- 1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor
- 1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin
- 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
calamari, tomato and caper salad
By zircon50
For the salad: In a large skillet, heat the oil over medium-high heat
- Salad:
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 5 Roma tomatoes, chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
- Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 1 lemon, zested
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Cranberry / Apple Crumble
By zircon50
This sweet-tart crumble is best served warm, topped with whipped cream or vanilla ice cream
- 1/2 cup flour
- 1/4 cup plus 2 TBSP sugar
- 1/4 cup packed brown sugar
- 1/4 cup chilled butter, cut into small pieces
- 6 cups peeled and sliced (about 1/2 inch thick) apples (about 6-8 apples)
- 1 cup fresh or frozen cranberries
- 1/3 cup fresh orange juice
- 1 TBSP cornstarch
Gingerbread Bundt Cake (adapted from Roots by Diane Morgan)
By zircon50
1. Preheat oven to 350°F
- 3 3/4 cup all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoons ground cloves
- 1 1/2 cups unsulfured dark molasses (do not use blackstrap)
- 1 1/2 cups granulated sugar
- 1 1/4 cups canola, vegetable or peanut oil
- 1 1/2 cups water
- 1 tablespoon baking soda
- 2/3 cup packed, peeled and minced ginger
- 3 large eggs, beaten
Cinnamon Baked French Toast (Pioneer Woman)
By zircon50
For the French toast: Grease the baking pan with butter
- Butter, for greasing
- 1 loaf crusty sourdough or French bread
- 8 whole eggs
- 2 cups whole milk
- 1/2 cup whipping (heavy) cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tablespoons vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Freshly grated nutmeg
- 1 stick cold butter, cut into pieces, plus more for serving
- Warm pancake syrup, for serving
- 1 cup fresh blueberries, for serving
- Special equipment: 9-by-13-inch baking pan
Salmon Cakes with Lemon-Caper Yogurt Sauce (Giada DeLaurentiis)
By zircon50
Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill
- 1 pound skinless salmon fillet (see Cook's Note)
- Olive oil, for drizzling
- Kosher salt and freshly ground black pepper
- 1 large egg, beaten
- 1/3 cup (1/2-ounce) chopped fresh chives
- 26 saltine crackers, crushed, divided
- 1/2 cup frozen corn, thawed
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise, plus more, as needed
- 1 tablespoon capers, rinsed and drained
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- 3 tablespoons vegetable oil
- 3 tablespoons unsalted butter, at room temperature
- 1/2 cup full-fat plain Greek yogurt
- 1 1/2 tablespoons capers, rinsed, drained and chopped
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- Kosher salt and freshly ground black pepper
Sourdough Bread Machine
By zircon50
Sourdough starter takes around five days to finish fermenting
- SOUR DOUGH STARTER RECIPE:
- 3 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- 3/4 cup milk, warmed
- 1 1/2 tablespoons butter, softened
- 1 cup sourdough starter (See Below on How To Make)
- 1 package active dry yeast
- 2 c. warm water (105-115 degrees)
- 2 c. all-purpose flour
- 1 T. sugar or honey
Lasagna
By zircon50
COOK THE MEAT: Set pot to Sauté and add the beef, sausage, salt, pepper, onion powder, garlic powder, and Italian...
- MEAT MIXTURE:
- 1/2 lb Lean Ground Beef (85% to 90% lean) You can use all ground beef
- 1/2 lb Ground Italian Sausage (you can use all sausage)
- 1/2 tsp Coarse Salt (1/4 tsp table salt)
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- CHEESE MIXTURE:
- 1 cup Ricotta Cheese (or Cottage Cheese)
- 1 Egg
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 1 1/2 tsp Garlic Powder
- 1 1/4 tsp Onion Powder
- 1 1/4 tsp Italian Seasoning
- 1/2 tsp Oregano
- 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
- 1/2 tsp Pepper
- 1/4 cup Chopped Fresh Parsley
- REMAINING LAYERS:
- 1 24oz jar Pasta Sauce (about 3 cups) (I prefer marinara, or use your favorite brand)
- 1/2 cup Chopped Spinach Leaves, optional (fresh, or frozen, thawed)
- 5-6 No Boil Lasagna Noodles (or regular uncooked lasagna noodles that have been soaked in very hot water for 5 minutes)
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
Margarita Cheesecake (Martha Stewart)
By zircon50
Make the crust: Preheat oven to 375°F, with rack in center
- FOR THE CRUST
- 4 ounces salted pretzels (4 cups)
- 1/3 cup sugar
- 4 tablespoons unsalted butter, melted
- FOR THE FILLING
- 1 1/2 pounds (three 8-ounce bars) cream cheese, room temperature
- 1 cup sour cream, room temperature
- 3/4 cup sugar
- 2 tablespoons Grand Marnier, Triple Sec, or other orange-flavored liqueur
- 1 tablespoon tequila
- 1 tablespoon plus 2 teaspoons grated lime zest (from about 3 limes)
- Pinch of salt
- 4 large eggs, room temperature
- Key limes or small Persian limes, very thinly sliced, for garnish