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Recipes
Summer Peach Cake
By calypan
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 2 1/2 pounds peaches, pitted and cut into 1/2 inch-thick wedges
- 5 tablespoons peach schnapps
- 4 teaspoons lemon juice
- 6 tablespoonsplus 1/3 cup granulated sugar
- 1 cup (5 ounces)all-purpose flour
- 1 1/4 teaspoonsbaking powder
- 3/4 teaspoonsalt
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- 1/4 cup sour cream
- 1 1/2 teaspoonsvanilla extract
- 1/4 teaspoonplus 1/8 teaspoon almond extract
- 1/3 cup panko bread crumbs, finely crushed
Hanger Steak
By calypan
In a dish large enough to hold the meat, whisk together the wine, Worcestershire sauce, mustard, sugar, and pepper
- 3/4 cup red wine
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar
- 1/2 teaspoon freshly ground black pepper, plus more for grilling
- 2 pounds hanger steak
- 5 garlic cloves, smashed and peeled
- Coarse salt
German Butter Pound Cake
By calypan
•Place egg whites in a large bowl; let stand at room temperature for 30 minutes
- 6 eggs, separated
- 1 cup butter, softened
- 2 cups sugar
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 6 tablespoons 2% milk
- 2 tablespoons confectioners' sugar
Turkey Burgers
By calypan
1.Preheat a grill for high heat
- 1 pound ground turkey
- 1 tablespoon garlic powder
- 1 tablespoon red pepper flakes
- 1 teaspoon dried minced onion (optional)
- 1 egg
- 1/2 cup crushed cheese flavored crackers
Beef or Pork Broccoli Stir-Fry
By calypan
1. Cook rice according to directions
- 2 (3 1/2-ounce) bags boil-in-bag long-grain white rice
- 2 tablespoons dry sherry, divided
- 2 tablespoons lower-sodium soy sauce, divided
- 1 teaspoon sugar
- 1 pound boneless sirloin steak (or pork tenderloin) cut diagonally across grain into thin slices
- 1/2 cup lower-sodium beef broth
- 1 tablespoon cornstarch
- 1 tablespoon hoisin sauce
- 1 teaspoon Sriracha (hot chile sauce) or 1/2 teaspoon crushed red pepper
- 2 tablespoons canola oil, divided
- 1 tablespoon bottled ground fresh ginger
- 2 teaspoons minced garlic
- 4 cups prechopped broccoli florets
- 1/4 cup water
- 1/3 cup sliced green onions
Shrimp Salad
By calypan
•Cook pasta according to package directions
- 2-1/3 cups uncooked small pasta shells
- 1/3 pound cooked salad shrimp
- 3 celery ribs, chopped
- 1 small onion, chopped
- 4 radishes, halved and sliced
- 4 hard-cooked eggs, chopped
- 1/2-1 cup mayonnaise
- 1 tablespoon prepared mustard
- 1-1/2 teaspoons salt
- 1/8 teaspoon pepper
Slow Cooker Hearty Beef Stew
By calypan
from Cook's Country
- 5 pounds boneless beef chuck-eye roast, cut into 1 1/2-inch pieces
- 1/4 cup vegetable oil
- Salt and pepper
- 4 onions, chopped fine
- 1 (6-ounce) can tomato paste
- 2 cups low-sodium beef or chicken broth
- 3 tablespoons soy sauce
- 2 bay leaves
- 1 pound carrots, peeled and cut into 1-inch pieces
- 1 pound parsnips, peeled and cut into 1-inch pieces
- 1 pound red potatoes, scrubbed and cut into 1-inch pieces
- 1 1/2 teaspoons minced fresh thyme
- 2 tablespoons Minute tapioca
- 2 cups frozen peas, thawed
Slow Cooker Meatballs & Marinara Sauce
By calypan
from Cook's Country
- 2 tablespoons olive oil
- 2 onions, chopped fine
- 2/3 cup tomato paste (see note)
- 8 cloves minced garlic (see note)
- 1 tablespoon dried oregano
- 1/2 teaspoon red pepper flakes
- Salt
- 1/2 cup red wine
- 2 (28-ounce) cans crushed tomatoes
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 pound Italian sausage, casings removed
- 2 large eggs
- 1 1/4 pounds 85 percent lean ground beef
- 3 tablespoons heavy cream
- 2 tablespoons finely chopped fresh basil
Slow Cooker Barbecued Beef Brisket
By calypan
from Cook's Country
- SPICE RUB AND BRISKET1/2 cup packed dark brown sugar
- 2 tablespoons minced chipotle chiles in adobo sauce
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 2 teaspoons pepper
- 1 (4- to 5-pound) brisket roast, fat trimmed to 1/4 inch thick and scored lightly
- AROMATICS AND SAUCE3 tablespoons vegetable oil
- 1 onion, chopped fine
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 tablespoon minced chipotle chiles in adobo sauce
- 2 garlic cloves, minced
- 1/2 cup water
- 1/4 cup ketchup
- 1 tablespoon cider vinegar
- 1/4 teaspoon liquid smoke
Pasta Primavera
By calypan
Cook green beans in boiling water 1 minute
- 2 cups green beans, trimmed and halved crosswise
- 2 cups broccoli florets
- 1/2 cup (1-inch) slices asparagus (about 2 ounces)
- 6 ounces uncooked fettuccine
- 1 tablespoon olive oil
- 1 cup chopped onion
- 2 teaspoons minced fresh garlic
- 1/8 teaspoon crushed red pepper
- 1/2 cup fresh or frozen green peas
- 1 cup grape tomatoes, halved
- 2/3 cup half-and-half
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 1/4 cup chopped fresh basil
- 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese