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Recipes
Beef and Bulgur-Stuffed Zucchini
By zircon50
2007 Ellie Krieger All rights reserved
- 6 medium zucchini (about 1/2 pound each)
- 1 tablespoon olive oil
- 1 small chopped onion (about 1 cup)
- 1 tablespoon chopped garlic
- 1/2 pound lean ground beef (at least 90 percent lean)
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon red pepper flakes
- 1 (14.5 ounce) can no-salt-added diced tomatoes, strained and juice reserved (about 3/4 to 1 cup juice)
- 1 cup cooked bulgur (1/3 cup uncooked)
- 3 tablespoons dried currants
- 3 tablespoons pine nuts, toasted in a dry skillet over a medium-high flame for 2 minutes
- 1/4 cup chopped parsley leaves
- 1/2 cup low-sodium tomato sauce
- 1/2 teaspoon salt
Chocolate Clove Frosting
By zircon50
1. With an Electric mixer
- Chocolate Clove Frosting
- 1/2 cup milk
- 1 teaspoon ground Cloves
- 1/2 Teaspoon Nutmeg
- 3 Cups confectioners Sugar
- 1/2 teaspoon Cinnamon
- 1/2 cup Cocoa
Marinara Sauce (from Lidia Bastianich)
By zircon50
The difference between marinara sauce and tomato sauce is this: Marinara is a quick sauce, seasoned only with garli...
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, peeled
- 1 35-ounce can peeled Italian plum tomatoes, seeded and lightly crushed, with their liquid
- kosher salt
- peperoncino
- 10 fresh basil leaves, torn into small pieces
- freshly ground black pepper
Thawing a Frozen Turkey
By zircon50
8-12 lb Turkey (1-2 days in refrigerator; 4-6 hrs in cold water) 12-16 lb Turkey (2-3 days in refrigerator; 6-8 hr
- 1 Turkey
- 1 Large Bowl or Pan to accomodate the turkey
Red Velvet Cake with Cream Cheese Frosting (from Cook's Country)
By zircon50
Beyond Red Velvet Cake’s shocking bright color, there’s something more—an extra-tender cake and fluffy cream ...
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- Pinch salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons natural cocoa powder
- 2 tablespoons red food coloring
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 16 tablespoons unsalted butter, softened
- 4 cups confectioners' sugar
- 16 ounces cream cheese, cut into 8 pieces, softened
- 1 1/2 teaspoons vanilla extract
- Pinch salt
Junior's White Chocolate & Raspberry Swirl Cheesecake
By zircon50
CHEESECAKE 1. Preheat oven to 350 degrees F
- FOR CHEESECAKE
- 10 ounces frozen whole raspberries, thawed and drained well
- 5 tablespoons cornstarch
- 8 ounces white chocolate
- 3 (8 ounce) packages cream cheese (full fat), softened
- 1 1/3 cups sugar
- 1 tablespoon pure vanilla extract
- 2 extra large eggs
- 2/3 cup heavy or whipping crema
- 6 ounces fresh raspberries (garnish)
- White chocolate curls (garnish)
- FOR SPONGECAKE CRUST (for one 9-inch cake crust)
- 1/3 cup sifted cake flour
- 3/4 teaspoon baking powder
- pinch of salt
- 2 extra large eggs, separated
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- 2 drops pure lemon extract
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon cream of tartar
Mediterranean Chopped Salad (America's Test Kitchen)
By zircon50
Instructions 1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes
- Ingredients
- 1 medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
- 1 pint grape tomatoes , quartered (about 1 1/2 cups)
- Table salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
- 1 (14-ounce) can chickpeas , drained and rinsed
- 1/2 cup chopped pitted kalamata olives
- 1/2 small minced red onion (about 1/4 cup)
- 1/2 cup roughly chopped fresh parsley
- 1 romaine heart , cut into 1/2-inch pieces (about 3 cups)
- 4 ounces feta cheese , crumbled (about 1 cup)
- Ground black pepper
Apple-Cranberry Tart Recipe
By zircon50
On a lightly floured surface, roll half of the pastry into a 13-in
- Pastry for double-crust pie (9 inches)
- 2 cups fresh or frozen cranberries, coarsely chopped
- 2 medium tart apples, peeled and coarsely chopped
- 1-1/4 cups packed brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground Cinnamon
- 1 to 2 tablespoons butter
Chicken Cordon Bleu
By zircon50
*
- 1 egg
- 1/2 cup Italian-flavored bread crumbs
- 4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 square slices (4 ounces) Swiss cheese
- 4 slices (1/4 pound) deli ham
- Cooking spray
Carrot Layer Cake (America's Test Kitchen)
By zircon50
Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk
- CAKE
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups (8 3/4 ounces) light brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups shredded carrots (4 carrots)
- 2/3 cups dried currants
- FROSTING
- 16 tablespoons unsalted butter, softened
- 3 cups (12 ounces) confectioners' sugar
- 1/3 cup buttermilk powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 12 ounces cream cheese, chilled and cut into 12 equal pieces
- 2 cups (8 ounces) pecans, toasted and chopped coarse