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Recipes
Italian Anise Cookies With Sprinkles
By zircon50
December 18, 2010
- FOR COOKIES
- 1/2 cup butter
- 1/4 cup Crisco shortening
- 3/4 cup sugar
- 4 eggs
- 3 cups all-purpose flour
- 5 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons anise extract
- FOR GLAZE
- 2 cups powdered sugar
- 2 teaspoons anise extract
- 2 - 4 tablespoons milk
Beyond Chicken Divan (QVC)
By zircon50
Preheat your oven to 375°F
- 20 oz frozen broccoli cuts
- 8 chicken breasts
- 1 medium-size jar sliced mushrooms
- 2 cans cream of chicken soup
- 1 cup mayonnaise
- 3/4 cup lemon juice
- 3 Tbsp curry powder
- 3/4 cup cooking sherry
- 2/3 cup shredded Cheddar cheese
- 1 cup bread crumbs
- Parsley
- 3 Tbsp melted butter
Vanilla Extract (Barefoot Contessa)
By zircon50
Find a tall bottle that will hold at least a dozen vanilla beans
- 12 vanilla beans
- Vodka
Chicken Pot Pie (with Pie Crusts)
By zircon50
Preheat oven to 425 degrees F (220 degrees C
- 1 pound skinless, boneless chicken breast halves - cubed
- 1 cup sliced carrots
- 1 cup frozen green peas
- 1/2 cup sliced celery
- 1/3 cup butter
- 1/3 cup chopped onion
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon celery seed
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 (9 inch) unbaked pie crusts
Spicy Orange-Ginger Chicken
By zircon50
1. In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brow...
- 1-1/4 cups orange juice (preferably fresh squeezed) (make sure you zest 1 of the oranges first!)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 2 tablespoons minced fresh garlic
- 2 tablespoons olive oil, divided
- 2 tablespoons sriracha (or more if you want it really spicy)
- 1-1/2 tablespoons rice vinegar
- 2 teaspoons light brown sugar
- 2 teaspoons orange zest
- 1/4 teaspoon ground white pepper
- 1-1/4 lb. boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon cornstarch
- Brown rice, white rice or quinoa for serving
- 1/4 cup sliced green onions
Classic New York Crumb Cake (Martha Stewart)
By zircon50
1. Preheat the oven to 350 degrees F
- CAKE:
- butter for greasing the pan
- 2 1/2 cups All Purpose Gold Medal® Flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature
- 1 cup granulated white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups sour cream
- additional butter, for greasing the pan
- CRUMB TOPPING:
- 3 cups All Purpose Gold Medal® Flour
- 1 cup packed light brown sugar
- 1 tablespoon ground cinnamon
- 1 1/2 teaspoons coarse salt (I used Kosher)
- 1 3/4 cups (3 1/2 sticks) unsalted butter, at room temperature
Black and White Angel Food Cake (Barefoot Contessa)
By zircon50
Preheat the oven to 350 degrees F
- 2 cups sifted superfine sugar (about 1 pound)
- 1 1/3 cups sifted cake flour (not self-rising)
- 1 1/2 cups egg whites at room temperature (10 to 12 eggs)
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 cup coarsely grated semisweet chocolate
- 1/2 pound semisweet chocolate chips
- 3/4 cup plus 1 tablespoon heavy cream
Seafood Potpie (Barefoot Contessa)
By zircon50
Melt the butter in a large saute pan over medium heat
- 1/4 pound unsalted butter
- 1 1/2 cups chopped yellow onion (1 large)
- 1 cup chopped fennel
- 1/2 cup all-purpose flour
- 3 cups fish stock or clam juice
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound sea scallops, sliced in half horizontally
- 1 tablespoon Pernod
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not "baby" peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- For the pastry
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/4 pound cold unsalted butter, diced
- 1/4 to 1/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Orange Julius Smoothie
By zircon50
Place everything in a blender and blend for several minutes until smooth and frothy
- 1/2 cup low-fat or skim milk
- 1/2 cup cold water
- 2 tbs sugar or sugar substitute
- 1 tsp vanilla extract
- 4-5 ice cubes
- 6 oz frozen orange juice concentrate (I cut a 12 oz can of frozen orange juice in half and save the other half for your next smoothie)
- add one egg white (optional-helps make it frothier!)
Best Buttermilk Pancakes (Buon Appetit)
By zircon50
Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl
- 1 1/3 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups buttermilk
- 2 tablespoons unsalted butter, melted
- Vegetable oil (for griddle)
- Pure maple syrup (for serving)