Zircon50's profile page
Recipes
English Muffins Pizza
By zircon50
Preheat oven to 375 degrees
- 6 English Muffins, split
- Tomato sauce
- Shredded Mozzarella cheese
- Italian seasoning
- Olive oil
FRUITCAKE BISCOTTI
By zircon50
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time
- Glaze:
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 teaspoon almond extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon clove
- 1/2 cup mixed candied peel
- 1/2 cup candied pineapple coarsely chopped
- 1/2 cup red glacé cherries
- 1/2 cup green glacé cherries
- 1 1/2 cup icing sugar
- 2 tablespoons brandy
Red Velvet Cupcakes with Cream Cheese Frosting
By zircon50
Recipe courtesy Paula Deen, 2007
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 pound cream cheese, softened
- 2 sticks butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted confectioners' sugar
- Chopped pecans and fresh raspberries or strawberries, for garnish
Glazed Orange Sweet Rolls
By zircon50
Dough: 1. To the bowl of a stand mixer fitted with the dough hook (or use a large mixing bowl and wooden spoon and ...
- DOUGH:
- 3 cups all-purpose flour, or as needed
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet, I use Red Star Platinum)
- pinch salt, to taste
- 1/2 cup unsalted butter, melted (1 stick)
- 1/2 cup buttermilk
- 2 large eggs, lightly whisked
- FILLING:
- 6 tablespoons unsalted butter (3/4 of 1 stick), very soft - let it sit out while dough rises
- 1 about 1 cup orange marmalade
- 1/2 cup light brown sugar, packed
- ORANGE GLAZE:
- 1/4 cup orange juice
- 1/2 teaspoon vanilla extract (orange extract may be substituted)
- 2 cups confectioners' sugar
- pinch salt, optional and to taste (helps balance the sweetness)
- 3 about 3 tablespoons milk or cream, or as needed for consistency
- 3 teaspoons orange zest, divided
Mini Upside Down Pineapple Cakes
By zircon50
DirectionsDrain pineapple; reserve juice
- flavored cake mix
Slow Cooker Jambalaya
By zircon50
This delectable, slow-cooked version of a traditional New Orleans-style dish features chicken, kielbasa and shrim...
- 3 cups Swanson® Chicken Broth or Swanson® Chicken Stock
- 1 tablespoon Creole seasoning
- 1 large green pepper, diced (about 1 1/2 cups)
- 1 large onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 2 large stalks celery, diced (about 1 cup)
- 1 can (about 14 1/2 ounces) diced tomatoes
- 1 pound kielbasa, diced (about 3 cups)
- 3/4 pound skinless, boneless chicken thighs, cut into cubes
- 1 cup uncooked regular long-grain white rice
- 1/2 pound fresh medium shrimp, peeled and deveined
Sour Cream Coffee Cake (from Southern U.S. Cuisine)
By zircon50
A delicious coffee cake with cinnamon and chopped nuts
- TOPPING:
- 1 cup chopped pecans
- 2 teaspooons brown sugar
- 1 tablespoon ground cinnamon
- BATTER:
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
Lemon Chiffon Pie (America's Test Kitchen)
By zircon50
We love the elegant simplicity of lemon chiffon pie but found the gelatin used in most recipes difficult to work wi...
- CRUST
- 9 whole graham crackers
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- FILLING
- 1 teaspoon unflavored gelatin
- 4 tablespoons water
- 5 large eggs (2 whole, 3 separated)
- 1 1/4 cups (8 3/4 ounces) sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)
- 1/4 cup heavy cream
- 4 ounces cream cheese, cut into 1/2-inch pieces, softened
American Chop Suey (Cook's Country) - Healthy Version
By zircon50
This recipe is the type of “one-pot meal” that our busy young people (and men) like to cook
- 12 oz. (3 cups) elbow macaroni
- Salt and pepper
- 3 tbs. vegetable oil
- 2 lbs. lean ground beef
- 1 large onion, chopped fine
- 1 green bell pepper, chopped fine
- 2 celery ribs, chopped fine
- 2 tbs. tomato paste
- 4 garlic cloves, minced
- 1 (29-oz.) can tomato sauce
- 1 (14.5-oz.) can diced tomatoes
- 1 cup water
- 1 oz. Parmesan cheese, grated (1/2 cup), plus extra for serving
Perciatelli with Bolognese (Food Network)
By zircon50
In a large cast-iron or Dutch oven casserole over medium heat, heat some olive oil and then add the pancetta, porci...
- Extra-virgin olive oil
- 4 ounces pancetta, minced
- 1/2 cup dried porcini, soaked, drained and chopped fine
- 4 cloves garlic, finely minced
- 1 medium onion, finely diced
- 1 large carrot, finely diced
- 1 celery stalk, finely diced
- 1 pound ground pork
- 1 pound ground skirt steak
- Salt and freshly ground black pepper
- 4 tablespoons tomato paste
- 2 cups red wine
- 2 cups chicken stock
- 1 cup milk
- 1 large can San Marzano crushed tomatoes (28 ounces)
- 2 cheese rinds from Parmesan or Pecorino Romano (roughly 1/2 cup total in large chunks)
- 2 teaspoons minced fresh basil, plus torn leaves for garnish
- 2 teaspoons fresh thyme leaves, minced
- 2 pounds dry perciatelli pasta
- 1/2 cup ground Pecorino Romano cheese