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Recipes
Crab Meat Pot Pie (AGS)
By zircon50
Preheat oven to 375 degrees
- 1 large onion, diced
- 1 cup chopped celery
- 1 cup frozen mixed vegetables
- 1 large russett, diced
- 1 (8-ounce) bottles clam juice
- 2 teaspoons lemon zest
- 1 teaspoons seafood seasoning
- 1 can Cream of Shrimp soup
- 1 pound lump crabmeat, drained and picked
- 5 large, deveined shimps
- 1 (14.1-ounce) package refrigerated pie crust
- 1 large egg, beaten
HOLIDAY FRUITCAKE
By zircon50
Preheat oven to 300 degrees
- 14 ounces ((about 2 cups) None Such Classic Original Mincemeat
- 1 (14 ounce) sweetened condensed milk (NOT evaporated)
- 3 large eggs, slightly beaten
- 1 (16 ounce) candied cherries (1-8 oz. red and 1-8 oz. green each)
- 1 (16 ounce) candied pineapple
- 2 cups walnut halves
- 1⁄2 lb chopped dates
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
Tiramisu
By zircon50
Directions: 1. Lightly spray 10 X 15 inch glass Pyrex baking dish with vegetable spray
- 1 pound cream cheese, softened (2 ~ 8 ounce packages)
- 2 cups sugar
- 1/4 cup milk
- 1 Tbsp vanilla
- 1/4 cup brandy
- 2 Tbsp instant coffee
- 1/2 cup room temperature water
- 1 1/2 cups Kahlua
- 1 quart heavy whipping cream (4 cups)
- 14 ounce package of ladyfingers, bakery fresh or store-bought
- 1/2 cup cocoa powder
Japanese cheesecake
By zircon50
Cut a strip of parchment that is 3 cm higher than the height of the cake pan
- 300 g cream cheese (this equals to about 10.5 oz of cream cheese)
- 45 g unsalted butter (this equals to a generous 3 tbsp. of butter)
- 57 g egg yolk (this equals to 3 yolks)
- 20 g sugar (this equals approximately 1 tbsp + 1 tsp sugar)
- 11 g cornstarch (slightly less than 1 tbsp)
- 150 g milk (about 2/3 cup of milk)
- 95 g egg white (3 egg whites)
- 55 g sugar (about a 1/4 cup of sugar + 1 tsp)
- Use an 18 cm (7 in) cake pan with a fixed bottom.
Raspberry Charlotte (Americas's Test Kitchen)
By zircon50
It is fine to use frozen raspberries in the filling
- FILLING:
- 1 1/ 4 teaspoons unflavored gelatin
- 2 tablespoons water
- 3 l large egg yolks (reserve whites for cake)
- 2 teaspoons cornstarch
- 1 pound (3 1/4 cups) fresh or thawed frozen raspberries
- 2/3 cups (4 2/3 ounces) sugar
- 2 tablespoons unsalted butter
- Pinch salt
- 1 3/4 cups heavy cream
- JAM MIXTURE
- 1/2 teaspoons unflavored gelatin
- 1 tablespoon lemon juice
- 1/2 cup seedless raspberry jam
- CAKE
- 2/3 cups (2 2/3 ounces) cake flour
- 6 tablespoons (2 2/3 ounces) sugar
- 3/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/4 cup vegetable oil
- 1 large egg plus 3 large egg whites (reserved from filling)
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
No-Boil Mac and Cheese
By zircon50
Skip a step when making mac and cheese by not precooking the pasta
- 1/2 cup (1 stick) unsalted butter, divided
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 3 cups water
- 1 tablespoon kosher salt plus more
- 1/2 teaspoon freshly ground black pepper plus more
- 1 pound elbow macaroni
- 3 cups shredded cheddar
- 2 garlic cloves, chopped
- 1 cup panko (Japanese breadcrumbs)
- 2 tablespoons chopped flat-leaf parsley
Carrot Cake (TS)
By zircon50
FOR THE CAKE: Preheat the oven to 350 degrees F
- CAKE:
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 whole eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
- ICING:
- 1 stick butter, softened
- 1 package (8 ounces) cream cheese, softened
- 1 pound powdered sugar
- 2 teaspoons vanilla extract
- 1 cup pecans, chopped finely
Smashed Potato Salad (Cook's Country)
By zircon50
WHY THIS RECIPE WORKS To achieve the perfect smashed texture for this Southern potato salad, we cooked soft-skinned...
- 3 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch chunks
- Salt and pepper
- 2 tablespoons distilled white vinegar
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- 1/4 teaspoon cayenne pepper
- 3 hard-cooked large eggs, chopped
- 3 scallions, sliced thin
- 1/2 cup chopped sweet pickles
- 1/2 cup finely chopped celery
- 1/4 cup finely chopped onion
Chocolate-Espresso Dacquoise (America's Test Kitchen)
By zircon50
1. Begin with the hazelnuts
- MERINGUE
- 3/4 c. blanched sliced almonds, toasted
- 1/2 c. hazelnuts, toasted and skinned
- 1 T. cornstarch
- 1/8 t. salt
- 1 c. (7 oz.) sugar
- 4 large egg whites, room temperature
- 1/4 t. cream of tartar
- BUTTERCREAM
- 3/4 c. whole milk
- 4 large egg yolks
- 1/3 c. (2 1/3 oz.) sugar
- 1 1/2 t. cornstarch
- 1/4 t. salt
- 2 T. amaretto
- 1 1/2 T. instant espresso powder
- 16 T. unsalted butter, softened
- GANACHE
- 6 oz. bittersweet chocolate, chopped fine
- 3/4 c. heavy cream
- 2 t. corn syrup
- 12 whole hazelnuts, toasted and skinned
- 1 c. blanched sliced almonds, toasted
Pecan Streusel Coffee Cake
By zircon50
1. Heat oven to 350 degrees F
- 1/2 cup chopped pecans
- 1/2 cup light-brown sugar
- 1 1/4 teaspoons ground cinnamon
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 1/2 cup Splenda for Baking
- 2 eggs
- 4 egg whites
- 1 1/2 teaspoons vanilla extract
- 2 (6 ounce) containers fat-free plain yogurt