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Recipes
Espresso Crinkles
By zircon50
Kathy Farrell-Kingsley, Cooking Light DECEMBER 2008
- 4.5 ounces all-purpose flour (about 1 cup)
- 1 1/4 cups powdered sugar, divided
- 1/4 cup unsweetened cocoa
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 5 1/4 teaspoons canola oil
- 1 1/2 ounces unsweetened chocolate, chopped
- 1 teaspoon instant espresso granules
- 3/4 cup packed brown sugar
- 3 tablespoons light-colored corn syrup
- 1 1/2 teaspoons vanilla extract
- 2 large egg whites
Chocolate Sour Cream Bundt Cake
By zircon50
1. Position a rack in the center of the oven and heat to 350°F (176°C)
- For the cake
- 1 cup (2 sticks) unsalted butter, plus more for the pan
- 1/3 cup (1 ounce) cocoa powder
- 1 teaspoonkosher salt
- 1 cup water
- 2 cups (9 ounces) all-purpose flour, plus more for the pan
- 1 3/4 cupssugar
- 1 1/2 teaspoonsbaking soda
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoonpure vanilla extract
- For the glaze
- 4 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons agave nectar or corn syrup
- 1/2 cup heavy cream
- 1 1/2 tablespoons sugar
- Get more deliciousness at Chocolate Sour Cream Bundt Cake Recipe | Leite's Culinaria
Chocolate Eclair Cake (Cook's Country)
By zircon50
Combine sugar, cornstarch, and salt in a large saucepan
- 1 1/4 cup sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter, cut into 4 pieces
- 5 teaspoons vanilla
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 2 3/4 cups heavy cream, chilled
- 14 ounces graham crackers
- 1 cup semisweet chocolate chips
- 5 tablespoons light corn syrup
Turkey (or Chicken) Tetrazzini
By zircon50
Preheat oven to 375 degrees
- 12 ounces egg noodles
- 1/2 cup unsalted butter, divided
- 12 ounces white mushrooms, sliced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 1/4 cup dry sherry, dry white wine
- 1 cup frozen, defrosted peas
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon nutmeg
- 2 teaspoons fresh lemon juice
- 3 cups chopped cooked turkey or chicken
- 2/3 cups freshly grated Parmesan cheese (divided into 1/3 and 1/3 cups)
- 1/3 cups shredded Swiss cheese
- 1/3 cups bread crumbs
- Freshly chopped parsley for garnish (optional)
Asparagus, Mushroom, & Eggs Fritatta
By zircon50
1. In a large skillet, saute the onion and mushrooms in butter until tender; drain and place aside in a bowl
- 1 large onion, chopped
- Asparagus bunch, hard ends trimmed
- 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
French Onion Soup
By zircon50
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy or Cognac
- 1 1/2 cups good dry white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan
No Machine Pistachio Gelato (Valerie Bertinelli)
By zircon50
Place the pistachios and 2/3 cup sugar in a blender or food processor
- 1 1/2 cups raw shelled pistachios plus 1/4 cup chopped pistachios
- 2/3 cup plus 1/2 cup sugar
- 2 3/4 cups whole milk
- 3/4 cup heavy cream
- 2 tablespoons cornstarch
- 1/2 teaspoon kosher salt
- 1 large egg yolk
- 1/4 teaspoon almond extract
- 1 tablespoon fresh orange juice
- Sliced strawberries, for serving
Giardiniera
By zircon50
Remove the seeds and ribs from the red, yellow and serrano peppers
- 1 small head cauliflower
- 1 carrot
- 1 celery rib
- 12 pearl onions
- 12 pitted green olives
- 1 red bell pepper
- 1 yellow bell pepper
- 1 small serrano or jalapena chile
- 1 clove garlic
- 1 tablespoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 1 cup white vinegar
- 1 cup Extra Virgin Olive Oil (EVOO)
- 1/4 cup sea salt for the brine
Pork Chops with Vinegar Cherry Peppers & Potatoes
By zircon50
Pork chops, onions, peppers and golden potatoes all cooked in one pan to create a plateful of deliciousness
- 2 center cut pork chops
- 2 small Yukon Gold potatoes, parboiled and cut into 1 inch slices
- 1 small red bell pepper, seeded and cut into large dice
- 1/2 onion, thickly sliced
- 1 clove garlic, chopped
- 4 small sweet vinegar cherry peppers (or any other pepper packed in vinegar), seeded and cut into small dice
- 1 or 2 tablespoons red wine vinegar, depending on your taste
- 1 cup dry white wine
- 2 tablespoons extra virgin olive oil
- sea salt and freshly ground black pepper to taste
CAESAR SALAD WITH BABY KALE AND FOCACCIA CROUTONS (Lidia Bastianich)
By zircon50
Preheat oven to 350 degrees
- ONE 5-TO-6-INCH SQUARE OF FOCACCIA, ROSEMARY OR PLAIN, CUT INTO 1/2-INCH CUBES (ABOUT 3 CUPS CUBES)
- 4 OIL-PACKED ANCHOVY FILLETS, DRAINED
- 2 LARGE HARD-COOKED EGG YOLKS
- 2 TABLESPOONS WHITE WINE VINEGAR
- JUICE OF 1 LEMON
- 1 TABLESPOON DIJON MUSTARD
- 2 SMALL CLOVES GARLIC, CRUSHED AND PEELED
- 1/2 TEASPOON KOSHER SALT, PLUS MORE TO TASTE
- 6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 5 CUPS LOOSELY PACKED CHOPPED ROMAINE HEARTS (ABOUT 1 HEART)
- 5 CUPS LOOSELY PACKED BABY KALE
- 1/2 CUP GRATED GRANA PADANO
- FRESHLY GROUND BLACK PEPPER