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Recipes
Lemon Curd (for mini Shortbread Tarts)
By zircon50
Whisk together the juice, zest, sugar, and eggs in a 2-quart heavy saucepan
- 1 cup fresh lemon juice
- Zest of 2 lemons
- 1 cup sugar
- 6 large eggs
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into bits
- Serving suggestion: Use the lemon curd as a filling in tart shells, pies, cookies, cakes, or pastries. May be used as a topping for toast and scones, too!
Deep Fried Calimari (from Ciao Italia)
By zircon50
Chef Paul Delios's crunchy and tender calamari with a spicy sweet pepper sauce will be the hit of your dinner party
- For the breading:
- FOR THE CALAMARI
- 2 pounds calamari rings and tentacles
- 1 quart buttermilk
- Soak 6 hours to overnight
- 1 cup semolina
- 1 cup all-purpose flour
- 1/2 teaspoon of each salt and pepper
- Sweet Chili Sauce
- 20 Aleppored chilies
- or
- 10 Francochilies (red jalapenos)
- 2 red Bell peppers
- 1/4 cup pickled crushed red pepper in the jar
- 1-1/2 cups plain sugar
- 1/2 cup confectioners’ sugar
- 1/2 cup wild thyme honey
- 1 cup Red Wine Vinegar
- 1/2 cup water
- Zest of one lemon and juice
- 10 cloves of finely minced garlic
LIMONCELLO DI VILLA MARIA (David Rocco)
By zircon50
Shave off yellow part of the lemonsç rinds using a potato peeler
- 4 1/4 cup 95% alcohol (1 liter)
- 7-10 ripe lemons, thoroughly washed and dried
- 4 1/4 cups water (1 liter)
- 1 lb (2 cups) sugar (450g)
Pumpkin Bread (America's Test Kitchen)
By zircon50
Canned pumpkin puree often lends a raw, metallic flavor to pumpkin bread
- TOPPING
- 5 tablespoons packed (2 1/4 ounces) light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- BREAD
- 2 cups (10 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 (15-ounce) can unsweetened pumpkin puree
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (7 ounces) granulated sugar
- 1 cup packed (7 ounces) light brown sugar
- 1/2 cup vegetable oil
- 4 ounces cream cheese, cut into 12 pieces
- 4 large eggs
- 1/4 cup buttermilk
- 1 cup walnuts, toasted and chopped fine
Lulu's Meatballs (Ciao Italia)
By zircon50
Making good, moist meatballs still eludes many cooks
- 3/4 cup whole or skim milk ricotta cheese
- 2 pounds ground chuck
- 2 eggs, slightly beaten
- 1/2 cup onion, chopped fine
- 1 cup seasoned bread crumbs
- 1/2 cup minced parsley
- 3 cloves minced garlic
- 1/3 cup grated Romano cheese
- 1 teaspoon fine sea salt
- 1 tablespoon olive oil
- Grinding coarse black pepper
Slow Cooker Macaroni and Cheese
By zircon50
I love the recipe
- 1 (12 fl.oz.) canPET® Evaporated Milk
- 4 1/2 cups water
- 3 tablespoons butter, melted
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 (16 oz.) box uncooked macaroni (4 cups)
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded sharp cheddar cheese, divided
Best Almond Cake (America's Test Kitchen)
By zircon50
If you can’t find blanched sliced almonds, grind slivered almonds for the batter and use unblanched sliced almond...
- 1 1/2 cups plus 1/3 cup blanched sliced almonds, toasted
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 4 large eggs
- 1 1/4 cups (8 3/4 ounces) plus 2 tablespoons sugar
- 1 tablespoon plus 1/2 teaspoon grated lemon zest (2 lemons)
- 3/4 teaspoon almond extract
- 5 tablespoons unsalted butter, melted
- 1/3 cup vegetable oil
Healthy Vegetable Beef and Mushroom Barley Soup
By zircon50
Nutritional estimates per Serving (1½ cups): 275 calories, 10 g fat, 25 g protein, 22 g carbs, 5 g fiber and 7 WW ...
- 4 teaspoons olive oil
- 3/4 pound beef stew meat cut into 1/2 inch pieces
- 1/4 teaspoon salt, plus more to taste
- Pinch of freshly ground black pepper, plus more to taste
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 8 ounces button mushrooms, sliced
- 2 medium carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1/2 cup)
- 2 cloves garlic, minced, or 2 teaspoons minced garlic in a jar
- 6 cups low-sodium beef broth
- One 14.5 ounce can diced tomatoes, with their juices
- 1/2 cup pearled barley
- 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried
- 1/4 cup chopped fresh flat-leaf parsley
Spumoni Bundt Cake
By zircon50
Prepare yellow cake mix by combining cake mix, eggs, oil, sour cream and dry pudding mix
- 1 pkg. yellow cake mix
- 4 eggs
- 3/4 c. cooking oil
- 1 (8 oz.) sour cream
- 1 small pkg. instant vanilla pudding
- 1/2 c. walnuts
- 2 to 4 drops green food coloring
- 1/2 tsp. almond extract
- 1 (8 oz.) jar maraschino cherries drained and chopped
- 2 to 4 drops red food coloring
- 2 oz. unsweetened chocolate melted
Pressure Cooker Jambalaya
By zircon50
1. In an electric pressure cooker, set to browning mode & add chicken, sausage & shrimp
- 1/2 tablespoon oil
- 8 ounces andouille sausages, sliced
- 8 ounces boneless skinless chicken breasts, cut into 1-inch pieces
- 8 ounces shrimp, peeled & deveined (uncooked)
- 1 teaspoon creole seasoning (or essence spice)
- 1/2 teaspoon dried thyme leaves
- 1 dash cayenne pepper
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 green bell pepper, chopped
- 1 teaspoon creole seasoning (or essence spice)
- 1/2 teaspoon dried thyme leaves
- 1 cup long grain white rice
- 2 cups canned tomatoes, undrained
- 1 cup chicken broth
- 3 tablespoons fresh parsley, minced (or 3 tsps dried