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Recipes
Low-Fat Zucchini Brownie
By zircon50
A very moist low fat chocolate brownie alternative, for weight watchers, only 2 ww points per serving (24 servings)
- 1/2 cup applesauce
- 2 small or medium bananas mashed
- 1 1/2 cup sugar
- 2 tsp. vanilla extract
- 1/2 cup cocoa powder
- 1 1/2 tsp. baking soda
- 1/2 tsp salt
- 2 cups finely shredded zucchini
- 2 cups all purpose flour
- 1/2 cup walnut pieces
Sicilian Love Cake (Valerie Bertinelli)
By zircon50
NOTE: If using a glass baking pan, allow 15 additional minutes baking time, or until toothpick comes out clean whe...
- MASCARPONE-RICOTTA FILLING:
- 1 box chocolate cake mix, plus the ingredients called for in the directions
- Canola oil, for preparing the pan
- 28 ounces ricotta cheese (3 1/2 cups)
- 4 ounces mascarpone (1/2 cup)
- 3 large eggs
- 3/4 cup sugar
- 1/8 teaspoon kosher salt
- COCOA-MASCARPONE FROSTING:
- 10 ounces mascarpone (1 1/4 cups)
- 1 cup whole milk
- One 3.9-ounce box instant chocolate pudding mix
- 1 tablespoon sugar
Salmon Baked in a Bag with Citrus, Olives and Chiles (Sara Moulton)
By zircon50
Most Atlantic salmon are farm raised while most Pacific salmon are wild caught
- 1 small orange
- 1 lemon
- Four skinless 4 to 5-ounce center cut salmon fillet pieces
- 1/4 cup fresh rosemary, chopped
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup olives, preferably oil cured, chopped
- 1 small serrano chile, sliced thin, crosswise
- Large Piece of Parchment Paper
Red Velvet Ice Cream Cake
By zircon50
Heat oven to 350 degrees F
- FOR THE CAKE:
- 1/2 cup (1 stick) butter or margarine, softened
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (1 ounce) bottle red food coloring
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 cup buttermilk or sour milk (see note)
- 1 1/2 teaspoons baking soda
- 1 tablespoon white vinegar
- 1/2 gallon vanilla ice cream
- FOR THE BUTTERCREAM FROSTING:
- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine
- 1 teaspoon vanilla extract (clear, if available)
- 4 cups sifted confectioners' sugar; sift before measuring
- 2 tablespoons milk
Chicken Piccata with Buttery Lemon Noodles (Pioneer Woman)
By zircon50
For the buttery lemon noodles: Cook the pasta according to the package directions
- BUTTERY LEMON NOODLES:
- 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
- CHICKEN PICCATA:
- 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
Pad Thai (A Taste of Thai version)
By zircon50
Soak noodles according to directions for saute
- 1/4 lb A Taste Of Thai Rice Noodles
- 4 Tbsp vegetable oil, divided
- 1 egg, beaten
- 1/2 lb raw shrimp, peeled and deveined (may substitute chicken or pork)
- 4 scallions, chopped
- 1/2 cup coarsely chopped peanuts
- 1 box (3.25 fl. oz.) A Taste of Thai Pad Sauce
- 2 cups beans sprouts
- cilantro and lime wedges for garnish
Peanut Butter Cookies (America's Test Kitchen)
By zircon50
Extra-crunchy peanut butter makes the peanuttiest cookies
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 16 tablespoons (2 sticks) unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 cup granulated sugar
- 1 cup extra-crunchy peanut butter
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup dry-roasted salted peanuts, ground fine (about 14 pulses in a food processor), about 1 cup packed.
The Ultimate Chocolate Peanut Butter Cake
By zircon50
FOR THE CHOCOLATE CAKE LAYERS 1
- FOR THE CHOCOLATE CAKE LAYERS
- 2 cups all-purpose flour
- 2 1/2 cups sugar
- 3/4 cup unsweetened cocoa powder, preferably Dutch process
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
- 1 cup sour cream
- 1 1/2 cups water
- 2 tablespoons distilled white vinegar
- 1 teaspoon vanilla extract
- 2 eggs
- FOR THE PEANUT BUTTER FROSTING
- 10 ounces cream cheese, at room temperature
- 1 stick (4 ounces) unsalted butter, at room temperature
- 5 cups confectioners’ sugar, sifted
- 2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
- FOR THE CHOCOLATE-PEANUT BUTTER GLAZE
- 8 ounces bittersweet chocolate, coarsely chopped
- 3 tablespoons smooth peanut butter
- 2 tablespoons light corn syrup
- 1/2 cup half-and-half
Chocolate Silk Pecan Pie
By zircon50
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 eggs
- 1/3 cup granulated sugar
- 1/2 cup dark corn syrup
- 3 tablespoons butter or margarine, melted
- 1/8 teaspoon salt, if desired
- 1/2 cup chopped pecans
- 1 cup hot milk
- 1/4 teaspoon vanilla
- 1 bag (12 oz) semisweet chocolate chips (2 cups)
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla
- Chocolate curls, if desired
Stracotto (Pot Roast) with Porcini Mushrooms (Giada De Laurenttis)
By zircon50
Preheat the oven to 350 degrees F
- 1 (5-pound) boneless beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil, divided
- 2 onions, chopped
- 6 cloves garlic, crushed
- 1 cup red wine, such as cabernet sauvignon or pinot noir
- 1 (15-ounce) can low-sodium beef broth, plus extra, as needed
- 1/2 ounce dried porcini mushrooms
- 1 large sprig fresh rosemary, leaves removed and chopped
- 6 sprigs fresh thyme, leaves removed and chopped