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Recipes
Asparagus Frittata
By zircon50
Heat butter into a 10-inch oven-proof frying pan over medium-high heat
- 2 tablespoons unsalted butter
- 1/3 cup minced shallots
- 1/2 teaspoon salt
- 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
- 6 large eggs, lightly beaten
- 1 cup shredded Gruyere or Swiss cheese
Fruit Loops Treats
By zircon50
Thoroughly grease a 9-inch-by-13-inch baking dish with softened butter
- 4 tablespoons salted butter, plus more softened butter, for greasing the baking dish
- One 10-ounce bag white mini marshmallows
- 1/4 teaspoon kosher salt
- 6 cups fruit-flavored cereal rings, such as Froot Loops
- One 10-ounce bag rainbow mini marshmallows
- One 24-ounce package white almond bark
Nonna's Artichokes (Giada De Laurentiis)
By zircon50
Butter a 9-by-13-inch glass baking dish
- Butter, for greasing the baking dish
- 2 large or 3 medium 10-ounce artichokes, trimmed, thorns removed, halved lengthwise and chokes removed
- 1 large lemon, halved
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, peeled
- 3 tablespoons anchovy paste
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup medium black olives, pitted and coarsely chopped
- 2 tablespoons capers, drained and rinsed
- 1/2 cup grated Parmesan
- 3/4 cup plain breadcrumbs
Chinese-Style Barbecued Spareribs (America's Test Kitchen)
By zircon50
Chinese-style barbecued ribs are usually marinated for several hours and then slow-roasted and basted repeatedly to...
- 1 (6-inch) piece fresh ginger, peeled and sliced thin
- 8 garlic cloves, peeled
- 1 cup honey
- ¾ cup hoisin sauce
- ¾ cup soy sauce
- ½ cup Chinese rice wine or dry sherry
- 2 teaspoons five-spice powder
- 1 teaspoon red food coloring (optional)
- 1 teaspoon ground white pepper
- 5 - 6 pounds pork spareribs (2 racks, 2 1/2- to 3-pounds each), preferably St. Louis-style, cut into individual ribs
- 2 tablespoons toasted sesame oil
Cranberry Orange & Pecan Coffee Cake
By zircon50
Makes 2, 9" x 5" loaves
- FOR THE CAKE:
- 4 cups all-purpose flour
- 2 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature and cut into medium chunks
- 2 eggs, beaten
- 1 1/2 cups fresh squeezed orange juice
- 2 tablespoon orange zest
- 1 tablespoon pure vanilla extract
- 2 cups coarsely chopped fresh cranberries
- 1 cup coarsely chopped pecans
- FOR THE TOPPING:
- 4 tablespoons unsalted butter, cold
- 1/2 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup coarsely chopped pecans
Carrot Salad (Barefoot Contessa)
By zircon50
Place the raisins in a small bowl and cover with boiling water
- 1/3 cup golden raisins
- 1 pound carrots
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/3 cup diced fresh pineapple
Bittersweet Chocolate Biscotti
By zircon50
directions 1. Preheat oven to 375F
- 1/3 cup butter, softened
- 2/3 cup packed brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup unsweetened cocoa powder
- 1-2/3 cups all-purpose flour
- 1 cup toasted hazelnuts (filberts), chopped*
- 4 ounces bittersweet chocolate, chopped
- 6 ounces special dark chocolate or bittersweet chocolate, chopped
- 2 teaspoons shortening
Chocolate-Espresso Crinkle Cookies
By zircon50
Directions In a medium bowl, sift together flour, cocoa, espresso, baking powder, and salt
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons instant espresso
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter
- 2/3 cup packed light-brown sugar
- 1 large egg
- 4 ounces bittersweet or semisweet chocolate, melted and cooled
- 1 tablespoon milk
- Confectioners' sugar, for coating
Baked Chicken Parmesan
By zircon50
Preheat oven to 350 degrees F (175 degrees C)
- canola oil cooking spray
- 1/2 cup water
- 1 egg, beaten
- 1 1/2 cups bread crumbs
- 6 tablespoons grated Parmesan cheese, divided
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 6 skinless, boneless chicken breast halves
- 2 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
- Cook's Note: If you start to run out of the egg mixture, add a little more water.