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Recipes
Chocolate Espresso Cheesecake with Ganache (Barefoot Contessa)
By zircon50
Preheat the oven to 350 degrees F
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 5 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 5 ounces bittersweet chocolate
- 1 tablespoon instant espresso coffee
- 1 3/4 pounds cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/4 pound semi-sweet chocolate
- 1/4 cup heavy cream
Chicken Pot Pie W/ Puff Pastry
By zircon50
Using the puff pastry makes it very quick and easy to prepare
- 1 (397 g) package puff pastry, thawed and rolled for top
- 1/4 cup butter
- 1 medium onion, chopped
- 1/4 cup all-purpose flour
- 1/2 teaspoon poultry seasoning
- salt and pepper, to taste
- 1 cup chicken broth
- 3/4 cup light cream or 3/4 cup milk
- 2 3/4 cups cooked chicken (cut up) or 2 3/4 cups cooked turkey (cut up)
- 1 1/2 cups mixed vegetables
Salmon Cakes (Barefoot Contessa)
By zircon50
Preheat the oven to 350 degrees F
- 1/2 pound fresh salmon
- Good olive oil
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3/4 cup small-diced red onion (1 small onion)
- 1 1/2 cups small-diced celery (4 stalks)
- 1/2 cup small-diced red bell pepper (1 small pepper)
- 1/2 cup small-diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 3 slices stale bread, crusts removed
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
Peanut Butter Mousse Cake
By zircon50
This heavenly tasting, easy-to-make dessert is a contrast of favorite tastes: creamy peanut butter and crunchy pean
- 2 cups chocolate sandwich cookie crumbs
- 3/4 cups chopped peanuts, divided
- 2 tablespoons butter, melted
- 2 cups heavy cream, divided
- 2 cups creamy peanut butter
- 2 (8-ounce) packages cream cheese, softened
- 2 cups confectioners' sugar
- 2 tablespoons vanilla extract
- 1/4 1/4
- cup granulated sugar
- 1 cup semisweet chocolate chips
Easy Slow-Cooker Jambalaya
By zircon50
Combine chicken, sausage, onion, green pepper, celery, tomatoes, garlic, chicken broth, spice mix, thyme and oregan...
- 2 pounds boneless, skinless chicken thighs
- 1 pound smoked sausage, cut into 2-inch slices (about 3 cups)
- 1 large onion, chopped
- 1 large green bell pepper, seeded and chopped
- 3 stalks celery, chopped
- 1 (28 oz.) can diced tomatoes with juice
- 3 cloves garlic, chopped
- 2 cups chicken broth
- 1 tablespoon Cajun or Creole spice mix
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 pound extralarge shrimp, peeled and deveined
- 1 3/4 cups uncooked long-grain rice
- Parsley, optional
Skillet Apple Pie with Cinnamon Whipped Cream (Trisha Yearwood)
By zircon50
For the skillet apple pie: Preheat the oven to 400 degrees F
- 1/2 cup (1 stick) unsalted butter
- 1 cup light brown sugar
- 2 refrigerated rolled pie crusts, such as Pillsbury
- One 21-ounce can apple pie filling
- 2 tablespoons cinnamon sugar
- 2 cups whipping cream, chilled
- 1 teaspoon ground cinnamon
- 4 tablespoons sugar
Coconut Bundt Cake
By zircon50
1. Preheat the oven to 350ºF
- CAKE:
- 1 cup butter, at room temperature
- 2 1/2 cups granulated sugar
- 3 1/4 cups all-purpose flour
- 1/3 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 6 large eggs
- 1 (13 oz) can unsweetened coconut milk
- 2 cups shredded sweetened coconut
- GLAZE:
- 1/4 cup coconut milk
- 1 cup powdered sugar
- 1/2 cup shredded coconut, sweetened
Meyer Lemon Coffee Cake (Martha Stewart)
By zircon50
Make the streusel: Mix together flour, brown sugar, and salt
- FOR THE STREUSEL:
- 1-3/4 cups all-purpose flour
- 3/4 cup packed light brown sugar
- 1 teaspoon coarse salt
- 6 ounces (3/4 cup) cold unsalted butter
- FOR THE CAKE:
- 5 Meyer lemons, cut into paper thin/transparent slices, ends discarded
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1-1/2 teaspoons coarse salt
- 4 ounces (1/2 cup) unsalted butter, room temp, plus more for pan
- 1 cup granulated sugar
- 3 Tablespoons finely grated Meyer lemon zest (from 5-6 lemons)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
- FOR THE GLAZE:
- 2 cups confectioners' sugar
- 3 Tablespoons Meyer lemon juice
Mushroom, Zucchini & Eggs Fritatta
By zircon50
1. In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain
- 1 large onion, chopped
- 2 medium zucchini, halved and thinly sliced
- 1 cup thinly sliced fresh mushrooms
- 4-1/2 teaspoons butter
- 3 eggs
- 1/3 cup fat-free milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded reduced-fat Swiss cheese
- 2 tablespoons dry bread crumbs
Vanilla Buttercream Frosting
By zircon50
In medium bowl, mix powdered sugar and butter with spoon or electric mixer on low speed
- 3 cups powdered sugar
- 1/3 cup butter or margarine, softened
- 1 1/2 teaspoons vanilla
- 1 to 2 tablespoons milk