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Recipes
Chocolate Olive Oil Cake (Nigella Lawson)
By zircon50
Preheat your oven to 325 degrees F
- 2/3 cup regular olive oil, plus more for greasing
- 6 tablespoons good-quality unsweetened cocoa powder, sifted
- 1/2 cup boiling water
- 2 teaspoons best vanilla extract
- 1 1/2 cups almond meal (flour) or 3/4 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- pinch salt
- 1 cup superfine sugar
- 3 eggs
- 1 X 9-inch springform cake pan
Cheesecake Factory Pumpkin Cheesecake
By zircon50
1. Position a rack in the middle of the oven and preheat to 350 degrees
- 3/4 cup unsalted butter, melted (divided use)
- 2 1/2 cups graham cracker crumbs
- 2 3/4 cups sugar (divided use)
- 1 teaspoon salt, plus
- 1 pinch salt (divided use)
- 4 packages (2 lbs) Cream Cheese, room temperature
- 1/4 cup sour cream
- 1 (15 ounce) can pumpkin puree
- 6 large eggs, room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups sweetened whipped cream
- 1/3 cup pecans, toasted and roughly chopped
Pumpkin Bread Pudding With Gingered Crème Anglaise
By zircon50
Preheat oven to 350°F. Butter a 13x9x2-inch baking pan
- 4 cups - white bread, dry, stale or day-old, cut into 1/2" cubes
- 4 - eggs
- 3 - egg yolks
- 1 1/2 cups - milk
- 1 1/2 cups - heavy cream
- 3/4 cup - canned pumpkin purée
- 1 cup - Domino® Granulated Sugar
- 1/4 tsp. - salt
- 1 tbsp. - rum or brandy
- 1/4 tsp. - nutmeg
- 1 tsp. - cinnamon
- 1/4 tsp. - cloves, ground
- 2 tbsp. - butter, cold, cut into tiny pieces
HOMEMADE SHAKE AND BAKE
By zircon50
Mix together and pour into plastic bag
- 1 c. bread crumbs
- 1/2 c. flour
- 1 tsp. cornstarch
- 1 3/4 tsp. garlic powder
- 1 3/4 tsp. onion powder
- 1 tsp. paprika
- 1 3/4 tsp. poultry seasoning
- 1/4 tsp. salt
- 1 tsp. sugar
- Pepper
SALMON FILLETS WITH PROSECCO (Lidia Bastianich)
By zircon50
Season the salmon with ¼ teaspoon of the salt
- Four 6-ounce skinless salmon fillets
- 1 1/4 teaspoons kosher salt
- 2 tablespoons extra--virgin olive oil
- 6 tablespoons unsalted butter
- 1 bunch scallions, trimmed and chopped (about 1 cup)
- 1 cup chopped cornichons
- 2 cups Prosecco
- 2 tablespoons chopped fresh Italian parsley
Magic Mint Chocolate Bark
By zircon50
Directions PREHEAT oven to 325° F
- 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
- 1/3 cup coarsely chopped oven roasted or toasted almonds
Herb-Crusted Salmon (America's Test Kitchen)
By zircon50
Comments: 1. Chris Kimball warns that the fillets must be the same size and shape in order cook at the same rate
- Salt and pepper
- 2-pounds center-cut salmon
- 2 tablespoons unsalted butter
- 1/2 cup panko bread crumbs
- 2 tablespoons beaten egg
- 2 teaspoons minced fresh thyme
- 1/4 cup chopped fresh tarragon (dill or basil can also be substituted)
- 1 tablespoon whole-grain mustard
- 1-1/2 teaspoons mayonnaise
- Lemon wedges
Beef and Barley Soup (Slow Cooker) America's Test Kitchen
By zircon50
Heat oil in 12-inch skillet over medium-high heat until shimmering
- 2 Tablespoons vegetable (or olive) oil
- 3 onions, minced
- 1/4 cup tomato paste
- 1 Tablespoon minced fresh thyme (or 3/4 tsp. dried)
- 1/2 cup dry red wine
- 1 (28-oz) can crushed tomatoes*
- 2 cups beef broth
- 2 cups low-sodium chicken broth
- 2 carrots, peeled and chopped medium
- 1/3 cup soy sauce
- 1/4 cup pearl barley**
- 2 pounds beef blade steak (I used chuck-eye roast, which is my preference)
- salt and pepper
- 1/4 cup minced fresh parsley
- if you like less tomato flavor, either decrease the crushed tomatoes by half or a small can of tomato sauce
- I doubled the barley, and am glad that I did
Tiramisu (Valerie Bertinelli)
By zircon50
Combine the espresso, coffee liqueur, 2 tablespoons sugar, 1/4 cup Marsala and 1/4 cup water in a medium bowl and w...
- 1 1/4 cups brewed espresso coffee
- 1/3 cup coffee liqueur
- 1/4 cup plus 2 tablespoons sugar
- 1/4 cup plus 1 tablespoon dry Marsala
- 16 ounces mascarpone
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- About 40 crisp ladyfinger cookies (12 ounces)
- Unsweetened cocoa powder, for dusting
New York Bagels (America's Test Kitchen)
By zircon50
NOTE FROM THE TEST KITCHEN This recipe requires refrigerating the shaped bagels for 16 to 24 hours before baking t...
- 1 cup plus 2 tablespoons ice water, (9 ounces)
- 2 tablespoons malt syrup
- 2 2/3 cups (14 2/3 ounces) bread flour
- 4 teaspoons vital wheat gluten
- 2 teaspoons instant or rapid-rise yeast
- 2 teaspoons salt
- 1/4 cup (1 1/4 ounces) cornmeal
- 1/4 cup (1 3/4 ounces) sugar
- 1 tablespoon baking soda