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Recipes
Doughnuts and Chocolate Sauce
By Golfwidow7
Bring the milk and 1/2 cup water to a boil in a saucepan
- 1 1/2 teaspoons crushed cinnamon sticks (preferably Mexican), plus more for topping
- 2 teaspoons sliced almonds
- 1/2 cup milk
- 6 tablespoons sugar
- 2 ounces unsweetened chocolate, chopped
- Plain doughnut holes, for dipping
- Pulse the cinnamon and almonds in a blender until pulverized.
Cake: Angel Food Cupcakes with Whipped Cream and Berries
By Golfwidow7
Heat oven to 375ºF. Place paper baking cup in each of 30 to 36 regular-size muffin cups
- 1 box white angel food cake mix
- 1 1/4 cups water
- 1 cup heavy whipping cream, well chilled
- 2 tablespoons granulated sugar
- 2 teaspoons vanilla bean paste
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- Powdered sugar
Bulldogs in a Pretzel Blanket
By Golfwidow7
Cut pizza dough into 8 pieces
- Cut 1 pound pizza dough
- 8 hot dog.
- 3 quarts water
- 1/2 cup baking soda
- 2 tablespoons kosher salt
- 1 beaten egg,
Bread: Lady and Sons Onion Cheese Bread
By Golfwidow7
Preheat the oven to 400 degrees F
- 1 tablespoon vegetable oil
- 3/4 cup finely diced onion
- 1/2 cup milk
- 1 egg, beaten
- 1 1/2 cups biscuit mix
- 1 cup shredded sharp Cheddar
- 1/2 teaspoon onion salt
- 2 tablespoons melted butter
- 1 tablespoon chopped fresh chives or parsley leaves
- Butter, for serving
Tomato, Basil and Mozzarella Flatbread Sandwiches
By Golfwidow7
Make the flatbread: Stir the yeast, sugar and 1 1/2 cups warm water (about 110 degrees F) in a bowl
- 1 1/4-ounce packet active dry yeast
- Pinch of sugar
- 3 cups bread flour, plus more for dusting
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 3 tablespoons balsamic vinegar
- 3 teaspoons dijon mustard
- 1/4 teaspoon dried basil
- Pinch of sugar
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
- 4 medium tomatoes, sliced (about 1 1/4 pounds)
- 1 1/2 pounds fresh mozzarella, sliced
- 16 to 20 fresh basil leaves
- Kosher salt and freshly ground pepper
Perfect Roasted Chicken
By Golfwidow7
1.Preheat the oven to 475°F
- 1 roasting chicken (about 4 1/2 to 5 pounds)
- 1 small onion, thickly sliced
- 2 stalks celery, chopped
- 2 teaspoons butter, softened
- 1 teaspoon dried thyme
- 4 teaspoons butter, melted
- 2 teaspoons salt
- 1/4 cup water
- 8 to 10 new potatoes, scrubbed, quartered
- 6 medium carrots, thickly sliced
- 1 small onion, quartered
Beef: Sauerbraten
By Golfwidow7
From EatingWell: November/December 2014 Sauerbraten, a classic German recipe, is the ultimate make-ahead entree
- Marinade
- 2 cups dry red wine, such as pinot noir
- 1 cup red-wine vinegar
- 2 cups water
- 1 medium onion, finely chopped
- 2 tablespoons pickling spice
- 2 teaspoons whole black peppercorns
- 4 sprigs fresh thyme
- Roast
- 1 4-pound boneless beef roast, such as rump roast or chuck roast, trimmed
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 parsnips, peeled and chopped
- 2 stalks celery, chopped
- 1 cup low-sodium beef broth
- 1/3 cup ground gingersnap cookies
- Fresh thyme sprigs for garnish
Beef: 'Unstuffed' Cabbage
By Golfwidow7
Place rice and broth in 3-quart saucepan
- 1 cup long-grain white rice, uncooked
- 1 can (14 oz each) reduced-sodium chicken broth
- 6 cups chopped green cabbage
- 1 pound ground chuck beef (80% lean)
- 1 cup frozen chopped onion
- 1 can (14.5 oz each) Stewed Tomatoes, undrained
- 1 can (8 oz each) Tomato Sauce
- 2 teaspoons granulated sugar
- 1/4 teaspoon ground black pepper
Peanut Butter Brownie Cookies
By Golfwidow7
1. HEAT oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon ...
- 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
- 1/4 cup butter, melted
- 4 ounces cream cheese, softened
- 1 large egg
- 1 cup powdered sugar
- 1 cup Jif® Creamy Peanut Butter
- 1/2 can Pillsbury® Chocolate Fudge Frosting
Christmas Pasta
By Golfwidow7
by Rachel Ray
- 6 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1/4 pound pancetta, diced
- 6 bone-in beef short ribs (about 1 1/2 pounds)
- Kosher salt and pepper
- 2 to 3 carrots, chopped
- 2 to 3 ribs celery, chopped
- 2 onions, finely chopped
- 7 to 8 cloves garlic, thinly sliced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons chopped fresh sage
- Leaves from 1 sprig fresh oregano or marjoram, chopped
- A pinch of ground cloves
- 3 tablespoons tomato paste
- 2 cups Barolo or other rich red wine
- 1 10 1/2-ounce can beef consommé
- 1 28- to 32-ounce can San Marzano tomatoes (look for D.O.P. on the label) or 2 1/2 to 3 pounds fresh tomatoes
- 3/4 pound bulk hot Italian sausage
- 3/4 pound bulk sweet Italian sausage
- 2 pounds rigatoni pasta
- 1 cup grated Pecorino cheese