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Recipes
Asian Steak marinade
By LLRedd
Combine and use as marinade on ribeye
- Dressing/Marinade:
- 3/4 cups canola oil
- 3 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons lime juice
- 2 tablespoons plus 1 teaspoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot chili oil
- 2 tablespoons sugar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, peeled and minced or chopped
Chicken Piccata
By LLRedd
Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Classic Butter Cake
By LLRedd
To make the cake: Preheat the oven to 325°F with a rack in the center
- 2 cups King Arthur Unbleached All-Purpose Flour OR Gluten Free Measure for Measure Flour
- 1 1/4 teaspoons salt
- 2 teaspoons baking powder
- 4 large eggs, at room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/8 teaspoon almond extract; optional, for enhanced flavor
- 1 cup milk (whole milk preferred)
- 4 tablespoons (1/4 cup) butter, cut into pats
- 1/3 cup vegetable oil
- Frosting
- 1 1/4 cups natural cocoa powder* (sifted if lumpy)
- 1 cup + 3 cups confectioners' sugar (sifted if lumpy)
- 1/4 teaspoon salt
- 1/3 cup hot water
- 1 tablespoon vanilla extract
- 16 tablespoons (1 cup) butter, softened
Butterfinger Cheese Cake
By LLRedd
Makes 10 two inch cheesecakes or one 8 inch cheesecake
- Crust:
- 9 oz mini size butterfingers (about 24 mini size Butterfingers)
- 3 oz pretzels
- Cheesecake:
- 1/4 cup water
- 1 tablespoon powdered gelatin
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1/4 cup creamy peanut butter
- 1/3 cup sugar
- Pinch of salt
- 1/2 cup Buttercup and Pretzel mixture
- Chocolate Pouring Glaze:
- 2/3 cups dark chocolate
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
- Peanut Butter Cream Cheese Frosting:
- 1/4 cup cream cheese, softened
- 2 tablespoons peanut butter
- 5 tablespoons powdered sugar
- 2-3 tablespoons whole milk
Meringue Frosting
By LLRedd
To make the icing: Prepare a double boiler
- 1 1/2 cups confectioners’ sugar
- 4 teaspoons water
- 2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 1 medium egg white
- Small pinch salt
Asian Glazed Chicken Thighs
By LLRedd
1. Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until sm...
- 1/2 1/2 1/2 C Rice Vinegar
- 5 5 5 T honey
- 1/3 1/3 1/3 C Soy Sauce
- 1/4 1/4 1/4 C Sesame Oil
- 3 3 3 T Asian Chili Garlic Sauce
- 3 3 3 T garlic
- 8 8 8 boneless chicken breast
- Green onion as garnish
Cauliflower Fritter
By LLRedd
Cooking Light
- Sauce:
- 1 (10-ounce) package steam-in-bag fresh cauliflower florets
- 1/2 cup prechopped onion $
- 2 tablespoons whole-wheat flour
- 2 teaspoons minced fresh garlic
- 5/8 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 1/4 teaspoon grated lemon rind
- 3/4 cup refrigerated shredded hash brown potatoes
- 2 ounces white cheddar cheese, shredded (about 1/2 cup)
- 2 large eggs, lightly beaten
- 2 teaspoons olive oil
- 1/4 cup plain 2% Greek yogurt
- 2 tablespoons minced green onions
- 2 tablespoons canola mayonnaise
- 2 teaspoons fresh lemon juice
Lemon Cheesecake on Gingersnap Crust
By LLRedd
LEMON CURD: In small cup, sprinkle gelatin over water
- LEMON CURD:
- 1/4 teaspoon unflavored gelatin
- 1 teaspoon water
- 1 tablespoon lemon peel, grated
- 1/2 cup sugar
- 1/4 cup fresh lemon juice
- 3 large egg yolks
- 6 tablespoons unsalted butter (3/4 stick)
- CRUST:
- 20 vanilla wafers
- 10 ginger snaps
- 3 T sugar
- 1 T grated lemon peel
- 1/4 C unsalted butter, melted
- FILLING:
- 1 T plus 3/4 t gelatin
- 1/4 C cold water
- peel from 2 lemons
- 1" piece fresh ginger
- 3/4 C plus 2 T sugar
- pinch salt
- 3 egg yolks
- 3/4 C milk
- 12 oz cream cheese
- 1/3 C lemon juice
- 1 1/2 C chilled whipping cream
- 1 C lemon curd
Chicken Adobo Seasoning
By LLRedd
Use as a seasoning rub for Latin style cooking
- Adobo:
- 1 tablespoon lemon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder or flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley flakes
- 1 tablespoon achiote powder
- 1/2 tablespoon ground cumin
- 1 tablespoon salt
Sun-Dried Tomato Jam
By LLRedd
1. Place a medium saucepan over medium heat
- 1 (8-ounce) jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
- 1 tablespoon olive oil
- 1/2 onion, thinly sliced
- 1 clove garlic, minced
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1 cup water
- 1/2 cup chicken broth
- 1 teaspoon chopped fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper