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Recipes
Cold Peanut Soba Noodles
By JDARK
I'm a huge fan of cold peanut noodles, especially soba noodles
- 4 tablespoons peanut butter
- 1 tablespoon soy sauce
- 2 tablespoons honey
- 2 tablespoons water
- 1 clove garlic, minced
- 1/2 tablespoon rice vinegar
- 2 teaspoons sesame oil
- crushed red pepper flakes (to taste)
- 4 ounces cooked soba noodles (or regular spaghetti)
- 1/2 red bell pepper, cut in strips
- 1/2 cup julienned carrot
- 2 green onions, sliced
- 1/2 cup peanuts
Lemon-Mint Cake with Lemon Syrup
By JDARK
1. Preheat oven to 350 degrees F
- Cake:
- 3 eggs, separated, at room temperature
- 1 cup sugar, divided
- 1/4 cup vegetable oil
- 1/8 teaspoon salt
- 8 mint sprigs, leaves chopped
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 cup all-purpose flour
- Syrup:
- 1 cup sugar
- 1/4 cup water
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Remoulade Sauce
By JDARK
1. Combine green onions and parsley in food processor
- 1 cup Creole mustard
- 1 celery heart
- 1 bunch green onions
- 1/2 bunch parsley
- 1/2 cup olive oil
- 4 tablespoons paprika
- 1/2 teaspoon cayenne
- 1 teaspoon salt
- Juice of 1 lemon
Espresso Nightcap with Vanilla Whipped Cream
By JDARK
Espresso Nightcap: 1. Combine the milk, heavy cream, espresso, and amaretto liqueur, in a medium saucepan
- Espresso Nightcap:
- 1-1/4 cups whole milk
- 1/2 cup heavy cream
- 1-1/4 cups espresso
- 1 cup amaretto liqueur
- Vanilla Whipped Cream:
- 1/2 cup whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Chocolate Ice Cream Cake with Hazelnuts and Marshmallow Swirl
By JDARK
Cake: 1. Preheat oven to 350 degrees
- Cake
- Unsalted butter, for pans
- 2/3 cup all-purpose flour, plus more for pans
- 2/3 cup sugar, divided
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1/2 cup safflower oil
- 1/3 cup warm water
- 1 teaspoon pure vanilla extract
- 3 large eggs, room temperature, separated
- Marshmallow Swirl
- 4 large egg whites, room temperature
- 1 cup sugar
- 1/4 teaspoon cream of tartar
- 1 teaspoon pure vanilla extract
- Assembly
- 3 pints chocolate ice cream (6 cups), slightly softened
- 1 cup chopped toasted skinned hazelnuts
Sweet Potato and Black Bean Empanadas
By JDARK
Jeanne Kelley, Cooking Light DECEMBER 2010
- 9 ounces all-purpose flour (2 cups)
- 3/4 teaspoon kosher salt
- 1/3 cup canola oil
- 1/4 cup cold water
- 1 tablespoon cider vinegar
- 1 large egg, lightly beaten
- 1 poblano chile
- 1 tablespoon cumin seeds
- 1 cup mashed cooked sweet potatoes
- 1 cup canned black beans, rinsed and drained
- 1/3 cup chopped green onions
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon ancho chile powder
- 1/2 teaspoon kosher salt
- 1 egg white, lightly beaten
Harissa
By JDARK
1. Place the chiles in a heatproof bowl, and cover with the boiling water
- 2 whole roasted red peppers, seeds removed
- 6 dried chiles (use one variety or a combination like ancho, guaijillo, chipotle)
- 1/2 cup boiling water
- 1 garlic clove
- 1/2 teaspoon cayenne powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- Juice of half a lemon
- Salt, to taste
- 5 tablespoons canola oil
Grilled Peaches In Wine
By JDARK
1. Slice peaches in half lengthwise and remove pits
- 2 yellow peaches
- Red or white wine
Lemon Angel Food Cake
By JDARK
Angel Food Cake: 1. Preheat oven to 375 degrees F
- Angel Food Cake:
- 2 large lemons
- 1 cup cake flour
- 1/2 cup confectioner's sugar
- 1-2/3 cup egg whites
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1-1/4 cups granulated sugar
- Lemon Sauce:
- 1 large lemon
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon margarine or butter
Choux-Puffs and Eclairs
By JDARK
1. In medium-sized saucepan, bring water and butter to a full butter
- 1 cup plus 2 tablespoons water
- 9 tablespoons butter
- 1 cup flour
- 4 eggs