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Mocha Apple Cake with Browned Butter Frosting

Mocha Apple Cake with Browned Butter Frosting

By

Preheat oven to 350; bake pecans in single layer on a shallow sheet 8-10 minutes or until toasted

  • Browned Butter Frosting:
  • 1 cup chopped pecans
  • 1 cup sugar
  • 1 cup canola oil
  • 2 large eggs
  • 1 TBSP intant coffee granules
  • 1 tsp vanilla
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp salt
  • 4 cups peeled Granny Smith apples (2 lbs)
  • 2 (2.6 oz) chocolate bars, chopped
  • 1 cup butter
  • 1 16 oz package powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla
0/5 (0 Votes)

Greek Salad

Greek Salad

By

Blend together 1st 5 ingredients; refrigerate 15 min

  • 2 T. McCormick's Greek Seasoning
  • 2 T. lemon juice
  • 2 T. white wine vinegar
  • 1/2 cup olive oil
  • 1/4 cup crumbled feta cheese
  • 1 head Romaine lettuce (or 8 cups mixed greens)
  • 1 med. cucumber, peeled, halved, seeded & sliced
  • 1/2 cup Kalamata olives, sliced
  • 1 cup grape tomatoes, cut in half
  • 1/2 med. red onion, sliced
0/5 (0 Votes)

Teri's Clam Dip

Teri's Clam Dip

By

Cut top off bread; set aside Hollow loaf

  • 1 lg. loaf French Bread or Round Sourdough
  • 2 pkgs. cream cheese, 8 oz ea, softened
  • 3 cans chopped clams, drained, reserve 1/4 cup liquid
  • 2 T grated onion
  • 2 T beer
  • 2 tsp. Worcestershire
  • 2 tsp. lemon juice
  • 1 tsp. hot pepper sauce
  • 1/2 tsp. salt
0/5 (0 Votes)

Twice Baked New Potatoes

Twice Baked New Potatoes

By

1. Preheat oven to 425 degrees F

  • 12 small red potatoes (about 4 pounds total)
  • 1/2 cup dairy sour cream
  • 1/4 cup snipped fresh chives
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 3/4 cup finely shredded Swiss, provolone, or cheddar cheese (3 ounces)
  • Snipped fresh chives (optional)
0/5 (0 Votes)

Sweet Tea Brined & Grilled Chicken

Sweet Tea Brined & Grilled Chicken

By

For the brine, steep tea bag in water in a large bowl, covered, 5 minutes

  • FOR THE BRINE, STEEP:
  • 1 iced black tea bag (family-size)
  • 4 cups boiling water
  • WHISK IN:
  • 1 cup packed brown sugar
  • 1 ⁄2 cup kosher salt
  • 8 cups ice cubes
  • Juice of 2 limes (reserve lime halves)
  • 1 ⁄4 cup chopped fresh mint
  • 1 whole chicken, cut into 8 pieces (4–6 lb.)
  • FOR THE RUB, COMBINE:
  • 2 Tbsp. chili powder
  • 1 Tbsp. black pepper
  • 2 tsp. ground cinnamon
  • 2 tsp. dried thyme
  • 1 tsp. cayenne pepper
  • FOR THE SAUCE, SIMMER:
  • 1 ⁄4 cup honey
  • 1 ⁄4 cup cider vinegar
  • 1 ⁄4 cup prepared yellow mustard
  • 1 ⁄2 tsp. kosher salt
  • Red pepper flakes to taste
0/5 (0 Votes)

Slow Cooked Sausage Dressing

Slow Cooked Sausage Dressing

By

•In a large nonstick skillet, cook the sausage, celery and onion over medium heat until meat is no longer pink; d...

  • 1/2 pound reduced-fat bulk pork sausage
  • 2 celery ribs, chopped
  • 1 large onion, chopped
  • 7 cups seasoned stuffing cubes
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 medium tart apple, chopped
  • 1/3 cup Diamond of California Chopped Pecans
  • 2 tablespoons reduced-fat butter, melted
  • 1-1/2 teaspoons rubbed sage
  • 1/2 teaspoon pepper
0/5 (0 Votes)

Slow Cooker Brunswick Stew

Slow Cooker Brunswick Stew

By

1. Place potatoes over half of 24 by 18-inch sheet of heavy-duty aluminum foil and season with salt and pepper

  • You can substitute 2 pounds of bone-in, country-style pork ribs for the blade chops. Add the lima beans frozen.
  • 1 1/2 pounds Yukon Gold potatoes , peeled and cut into 3/4-inch pieces
  • Salt and pepper
  • 2 pounds bone-in, skin-on chicken thighs , trimmed
  • 3 (10-ounce) bone-in pork blade chops , about 1 inch thick, trimmed
  • 1 tablespoon vegetable oil
  • 2 onions , chopped fine
  • 4 garlic cloves , minced
  • 1/2 teaspoon cayenne pepper
  • 1 (29-ounce) can tomato sauce
  • 2 1/2 cups low-sodium chicken broth
  • 1/3 cup ketchup
  • 20 ounces frozen lima beans
  • 10 ounces frozen corn , thawed
  • 1 tablespoon cider vinegar
0/5 (0 Votes)

Best Ever Broccoli Casserole

Best Ever Broccoli Casserole

By

by Paula Deen

  • 14 cups fresh broccoli florets (about 4 heads)
  • 3/4 cup chopped onion
  • 4 cloves garlic, minced
  • 1 tablespoon salt
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 cup sour cream
  • 1 large egg
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 2 1/2 cups crushed saltine crackers, divided
  • 1/4 cup butter, melted
0/5 (0 Votes)

Turkey Soup

Turkey Soup

By

Sweat leeks, carrot & celery in 2 T

  • 2 cups leeks, sliced
  • 1/2 cup carrot, chopped
  • 1/2 cup celery, chopped
  • 2 cups mushrooms, quartered
  • 1 T. garlic, minced
  • 1/4 cup all-purpose flour
  • 1 tsp. fresh thyme
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. pepper
  • 1/4 cup dry sherry
  • 4 cups chicken broth
  • 2 cups cooked turkey, cubed
  • 1/2 cup cream
0/5 (0 Votes)

Candy's Cioppino

Candy's Cioppino

By

Heat olive oil in a large pot over medium high heat

  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 1 bell pepper, used a yellow but any would do
  • 4 to 5 cloves garlic, minced
  • 1/2 can tomato paste
  • 1 28 oz. can diced tomatoes, with their juice
  • 1 bottle clam juice
  • 1/2 cup white wine
  • 1/2 tsp. basil
  • 2 tsp. salt (used Kosher so half that if regular salt)
  • 1/2 tsp. cracked pepper
  • 1/4 tsp. red pepper flakes
  • 1 bay leaf
  • 1/4 cup fresh parsley
  • 1 pound bay scallops
  • 8 oz. lump crab
  • 1 lb. fresh, peeled, deveined shrimp
  • 1 pkg. frozen orange roughy (there were 2 filets) chopped into chunks
  • hot sauce to taste
4.5/5 (8 Votes)