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Recipes
Crispy Skin Salmon
By zircon50
Sprinkle the salmon with salt and pepper
- 2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
- Kosher salt and freshly cracked black pepper
- 3 tablespoons unsalted butter, softened and divided
- 1 teaspoon finely grated lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon whole tarragon leaves
Jewish Apple Cake
By zircon50
Preheat oven to 350 degrees
- 3 cups flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 2 cups white sugar
- 1 cup oil
- 4 eggs
- 1/2 cup orange juice
- 2 1/2 tsp. vanilla
- 3-4 apples, peeled, cored and sliced or chopped
- CINNAMON SUGAR MIXTURE
- 2 tsp ground cinnamon
- 5 tsp white sugar
LT Backyard Burger (Barefoot Contessa)
By zircon50
2011, Laurant Tourondel, All Rights Reserved
- 7 ounces ground prime beef (20 percent fat), at room temperature
- Softened butter
- Kosher salt and freshly ground black pepper
- Potato bun, sliced in half
- Iceberg lettuce leaf
- Slice beefsteak tomato
- Slice dill pickle
- 1 tablespoon LT Pickled Mayo, recipe follows
- 6 tablespoons mayonnaise
- 3 tablespoons ketchup
- 2 tablespoons sweet relish, drained and rinsed
- 1 tablespoon chopped cornichons
- 2 tablespoons chopped pickled jalapeno
- 1 tablespoon Cognac
- Salt and pepper, to taste
Guinness Gingerbread Bundt Cake
By zircon50
Guinness stout adds depth and richness to a classic gingerbread Bundt cake, and helps it stay moist
- FOR THE GINGERBREAD:
- 1 cup Guinness stout
- 1 cup molasses (not blackstrap)
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup canola oil
- 3 large eggs, beaten
- 2 tablespoons peeled and grated fresh ginger
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground white pepper
- 1/2 teaspoon kosher salt
- 1/4 cup (about 2 ounces) chopped crystallized ginger
- FOR THE DRIZZLE:
- 4 tablespoons (1/2 stick) unsalted butter
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup heavy cream
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon kosher salt
Orange Chicken (Pioneer Woman)
By zircon50
For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost frothy, abo...
- 2 tablespoons cornstarch
- 4 egg whites
- 4 boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup orange juice (I used Simply Orange)
- 1 tablespoon soy sauce
- 1 packed tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon sesame oil
- Dash salt
- Dash crushed red pepper
- 1 clove garlic, pressed
- A little grated or minced ginger
- 1 teaspoon cornstarch
- Vegetable or peanut oil, for frying
Homemade Cajeta or Dulce de Leche (Pati Jinich)
By zircon50
Place a large pot (I use my new copper one!) over medium heat
- 8 cups or 2 liters goat's milk (you can substitute or combine with cow’s milk)
- 2 1/2 cups dark brown sugar or shredded piloncillo
- 1 tablespoon vanilla extract
- 1/2 teaspoon baking soda
Pastistio - smaller serving size
By zircon50
This recipe will yield about 12 servings depending upon the size of your pieces
- FOR THE BECHAMEL SAUCE:
- 1/4 cup olive oil
- 1 lb. ground beef (or ground lamb, or a mixture of both)
- 1 small yellow onion, chopped
- 1/2 cup dry white wine
- 1 (8 oz.) can tomato puree or sauce
- 1 1/2 tbsp. chopped fresh parsley
- 1/4 tsp. ground allspice
- 1/2 tsp. ground cinnamon
- 1 cup grated Parmesan cheese
- salt and freshly ground black pepper to taste
- 1 1/2 tbsp. breadcrumbs
- 1/2 lb. Elbow Macaroni
- 2 egg whites (reserve the yolks for bechamel sauce)
- 1/4 cup unsalted butter (1/2 stick)
- 1/2 cup unsalted butter (1 sticks)
- 1/2 cup all purpose flour
- 1/2 quart milk, warmed
- 4 egg yolks, beaten lightly
- a pinch of ground nutmeg
Taco Salad
By zircon50
1.In a large skillet over medium-high heat, brown the ground beef and drain excess fat
- 1 pound lean ground beef
- 1 (1.25 ounce) package taco seasoning mix
- 1 (16 ounce) can chili beans
- 1 (16 ounce) bottle French dressing
- 1 head iceberg lettuce
- 1 (14.5 ounce) package tortilla chips
- 2 cups shredded Cheddar cheese
- 1 cup chopped tomatoes
- 4 tablespoons sour cream
- 1/2 cup prepared salsa
Holiday Jell-O Poke Cake
By zircon50
Change the jello colors to match the holiday
- 2 baked 9-inch round white cake layers, cooled
- 2 cups boiling water
- 1 pkg. (4 serving size) JELL-O Brand Gelatin, any red flavor
- 1 pkg. (4 serving size) JELL-O Brand Lime Flavor Gelatin
- Cream Cheese frosting (see below)
Patriotic Jell-O Poke Cake
By zircon50
Prepare and bake cake according to package directions for a 2 layer cake
- 1 - box (18 oz) white cake mix prepared (two 9-inch round), cooled
- 2 - cups boiling water, divided
- 1 - pkg. (3 oz.) strawberry or raspberry Jell-O
- 1 - pkg. (3 oz.) berry blue Jell-O
- Cream Cheese frosting (See below)