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Recipes
Lemon and White Chocolate Pots de Creme
By JDARK
1. Put an oven rack in the center of the oven
- 2 (3 1/2-ounce) white chocolate bars chopped into 1/4-inch pieces
- 3/4 cup heavy cream
- 1/4 cup whole milk
- 4 egg yolks
- 1 tablespoon sugar
- 1-1/2 teaspoons lemon zest
- Pinch of fine sea salt
- 1/2 cup fresh raspberries
Quick Cinnamon Rolls
By JDARK
1. Preheat oven to 37 degrees F
- Dough:
- 3 cups bisquick
- 1 cup milk
- Filling:
- 1/2 cup butter or margarine, melted
- 1/4 cup sugar
- 1-1/2 teaspoons cinnamon
- Glaze:
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1-1/2 teaspoons margarine, melted
- 1/2 teaspoon vanilla
Fried Cheese-Stuffed Zucchini Blossoms
By JDARK
1. In a medium bowl, whisk together the flour, water and salt until smooth
- 1 cup all-purpose flour
- 1 cup sparkling water
- 3/4 teaspoon kosher salt, plus extra for seasoning
- 1/3 cup (2 ounces) goat cheese, at room temperature
- 2 tablespoons (1 ounce) cream cheese, at room temperature
- 2 teaspoons heavy cream
- 1 tablespoon chopped fresh basil leaves
- 1 green onion, finely chopped
- Freshly ground black pepper
- 8 zucchini blossoms
- Vegetable oil, for frying
- Serve with your favorite marinara sauce or vinaigrette
Chicken Scallopine with Saffron Cream Sauce
By JDARK
1. Warm the olive oil in a large skillet over high heat
- 2 tablespoons olive oil
- 1 pound chicken cutlets
- 2 shallots, sliced
- 1 clove garlic, minced
- 1/2 cup white wine
- 1-1/2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
Tri-Colore Orzo
By JDARK
1. Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cups fresh arugula
- 3/4 cup crumbled ricotta salata cheese
- 1/2 cup dried cherries
- 12 fresh basil leaves, torn
- 1/4 cup toasted pine nuts
- 3 tablespoons lemon juice
- 1-1/2 teaspoon salt
- 1 teaspoon freshly ground black pepper
Walnut Crescents
By JDARK
1. Cream sugar and margarine well 2
- 1 cup soft margarine
- 1.2 cup confectionary sugar
- 2 teaspoons vanilla
- 1-1/2 teaspoons water
- 2 cups flour
- 1 cup chopped walnuts
Mustard-Lemon Chicken
By JDARK
1. Rinse chicken, pat dry and place in plastic bag set in shallow dish
- 6 medium chicken breasts
- 1/3 cup lemon juice
- 1/4 cup coarse-grain brown mustard
- 3 tablespoons sugar
- 2 tablespoons olive oil
Cake Donuts
By JDARK
1. Heat oil to 375 degrees F in deep fryer or heavy kettle
- 3-1/2 cups flour
- 1/2 teaspoon nutmeg
- 1 cup sugar
- 2 tablespoons shortening
- 3 tablespoons baking powder
- 2 eggs
- 1/2 teaspoon cinnamon
- 3/4 cup milk
- 1/2 teaspoon salt
Chocolate Kahula Cheesecake
By JDARK
Crust: 1. Mix cookie crumbs, butter and sugar
- Crust:
- 1-1/2 cups chocolate wafer crumbs
- 1/4 cup butter, melted
- 2 tablespoons sugar
- Cake:
- 1-3/4 cups semisweet chocolate chips, divided
- 1 cup whipping cream
- 1/4 cup plus 2 tablespoons Kahula
- 24 ounces cream cheese, softened
- 1 cup sugar
- 1/3 cup cocoa
- 3 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
Strawberry-Tomato Jam Crostini
By JDARK
For the jam: 1. Place the diced tomatoes in a medium saucepan over medium-high heat and bring to a boil
- 4 cups diced beefsteak tomatoes (2 to 3 large tomatoes)
- 1-1/2 cups chopped strawberries
- 1 cup sugar
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 1 teaspoon fresh lemon juice
- 1 baguette
- 1/4 cup extra-virgin olive oil
- 1/2 teaspoon salt
- 6 ounces feta cheese, crumbled
- 40 small mint leaves, for garnish, optional