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Moussaka

Moussaka

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Directions Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minu...

  • 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices
  • salt
  • 1/4 cup olive oil
  • 1 tablespoon butter
  • 1 pound lean ground beef
  • salt to taste
  • ground black pepper to taste
  • 2 onions, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fines herbs
  • 2 tablespoons dried parsley
  • 1 (8 ounce) can tomato sauce
  • 1/2 cup red wine
  • 1 egg, beaten
  • 4 cups milk
  • 1/2 cup butter
  • 6 tablespoons all-purpose flour
  • salt to taste
  • ground white pepper, to taste
  • 1 1/2 cups freshly grated Parmesan cheese
  • 1/4 teaspoon ground nutmeg
0/5 (0 Votes)

Brian's Fudgy Gooey Brownies

Brian's Fudgy Gooey Brownies

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Directions For Brownies: Preheat the oven to 325 degrees F

  • Nonstick cooking spray
  • 12 ounces semisweet chocolate, chopped
  • 1 1/2 sticks unsalted butter, cut into cubes
  • 1 teaspoon instant espresso powder
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt, plus 1 tablespoon flake sea salt, for sprinkling
  • 2 teaspoons ancho chili powder
  • 1/2 teaspoon cayenne pepper
  • 4 large eggs, at room temperature
  • 3 large egg yolks, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup light brown sugar
  • 3/4 cup granulated sugar
0/5 (0 Votes)

Crawfish Étouffée

Crawfish Étouffée

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Étouffées are hearty Cajun dishes that begin life with a roux, and the "holy trinity" of onions, bell pepper, and...

  • 6 tbsp butter
  • 4 tbsp flour
  • 2 cups onions, chopped
  • 1/2 cup bell pepper, chopped
  • 1/2 cup celery, chopped
  • 6 cloves garlic, minced
  • 2 tbsp dry sherry
  • 4 cups crawfish stock (any seafood stock or a vegetable stock with a seafood "base" can be substituted)
  • 2 bay leaves
  • 4 sprigs fresh thyme
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp crushed red pepper
  • 4 dashes of your favorite hot sauce
  • 2 tsp Worcestershire sauce
  • 2 lbs Louisiana crawfish tails
  • 1/2 lemon, juiced
  • 1 cup green onions, chopped
  • 1/4 cup chopped parsley
  • steamed white rice
4/5 (1 Votes)

Spinach-Artichoke Dip

Spinach-Artichoke Dip

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Heat oven to 400° F. Squeeze the spinach between paper towels to remove excess moisture

  • 1 10-ounce box frozen cut or chopped spinach, thawed
  • 1 12-ounce jar artichoke hearts, drained and roughly chopped
  • 1/2 cup whipped cream cheese
  • 3/4 cup sour cream
  • 1 cup grated Cheddar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pita chips, tortilla chips, or sliced French bread
  • 1 lemon, cut into wedges (optional)
0/5 (0 Votes)

Paleo Black ‘N Blueberry Pie

Paleo Black ‘N Blueberry Pie

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This pie is so, so, so easy to make and you can fill it with virtually any type of fruit you want

  • DOUBLE PIE CRUST:
  • 2 eggs
  • 3 cups almond flour
  • 1 cup tapioca flour
  • 6 tablespoons lard OR shortening, chilled (you could use coconut oil if necessary)
  • 2 teaspoons cold water
  • 2 teaspoons sweetener of choice (I use maple sugar)
  • 1 teaspoon sea salt
  • PIE FILLING:
  • 5 cups berries (I used 3 cups blueberries & 2 cups blackberries)
  • 1/4 cup tapioca flour
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1/4 cup maple sugar (or sweetener of choice - if using liquid, very slightly increase the tapioca)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly grated nutmeg (I looove fresh nutmeg and use about 1/2 teaspoon)
  • Pinch of cinnamon
4.6/5 (11 Votes)

PALEO PAELLA WITH CAULIFLOWER RICE

PALEO PAELLA WITH CAULIFLOWER RICE

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Cut cauliflower into florets and pulse in a food processor until the size of couscous or grains of rice

  • 1 large cauliflower
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 red bell pepper (save 1/4 cup for the finishing sauce, below), diced
  • 1 orange or yellow bell pepper, diced
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 2 pinches saffron threads or 1 teaspoon turmeric
  • juice and zest of 1/2 lemon (save remaining lemon to be sliced for serving)
  • 1/4 cup paella broth, or chicken or fish stock
  • 1/4 cup dry white wine
  • 2 Spanish chorizo sausages, sliced
  • 1/4 pound ham (I used jambon royal) diced
  • 1/2 pound shrimp, deveined (and peeled if desired)
  • 1/4 cup parsley, chopped
  • Spicy Garlic Finishing Sauce (see additional recipe below)
  • LEMON SLICES FOR GARNISH
  • Spicy Garlic Finishing Sauce
  • 1/4 cup diced red pepper
  • 1 jalapeno, seeds and ribs removed, roughly chopped
  • 4 cloves garlic
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper to taste
  • 1/2 cup extra virgin olive oil
  • 1/4 cup parsley, divided
  • Blend all ingredients except half the parsley. Stir in parsley and drizzle over paella (or anything else you can think of!).
5/5 (1 Votes)

Vegan Black Forest Cupcakes

Vegan Black Forest Cupcakes

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Loaded with juicy dark cherries and vegan fluffy butter-cream frosting these Vegan Black Forest Gateaux Cupcakes ar

  • CUPCAKE:
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon Cherry brandy or Cherry liquor
  • VEGAN FLUFFY BUTTER CREAM FROSTING:
  • 1/2 cup non-hydrogenated shortening
  • 1/2 cup non-hydrogenated margarine
  • 3 1/2 cups icing sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla essence
  • 1/4 cup soy milk or soy creamer
  • FILLING:
  • 1 (10 ounces/250-280g) bag frozen cherries, thawed
  • 2 tablespoons sugar
  • 1 tablespoon arrowroot
  • 3 tablespoons pomegranate juice or water
  • 1 tablespoon Cherry brandy or Cherry liquor
  • GLAZE:
  • 3 table spoons cherry brandy or cherry liquor
  • 1 tablespoon sugar
4.5/5 (6 Votes)

Cheese Bread Spinota

Cheese Bread Spinota

By

melt butter margerine and milk and set aside dissolve yeast in warm water , set aside large bowl, sift flour salt s

  • 4 pkgs of dry active yeast
  • 1 cup of warm water
  • 5 lbs. of flour
  • pinch salt
  • 2 tablespoons of black pepper
  • 1 dozen large eggs
  • 1 lb. of grated Romano Parmesan cheese
  • 1 stick margerine
  • 1 stick butter
  • 2 cups of milk
  • 4 tablespoons of cooking oil
0/5 (0 Votes)

West Coast Burger

West Coast Burger

By

1 pound ground meat (equal parts sirloin, chuck and brisket) 2 tablespoons canola oil 2 teaspoons salt ...

  • Grilled Onions:
  • 2 tablespoons canola oil
  • 2 medium onions, diced
  • 2 tablespoons yellow mustard
  • Pinch salt
  • Special Sauce:
  • 1/3 cup mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon hot sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
0/5 (0 Votes)

Paleo Fig Newton Knockoffs

Paleo Fig Newton Knockoffs

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Preheat oven to 350. To make the crust, combine almond flour and salt in a medium sized bowl

  • For the filling:
  • 1 cup fresh figs (about 10), stems cut off
  • 1/4 cup honey
  • 1 tsp cinnamon
  • pinch of sea salt
  • For the crust:
  • 2 1/2 cups almond flour
  • 1/4 tsp sea salt
  • 1/2 cup honey
  • 1/4 cup maple syrup
  • 1/4 cup almond butter
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla
4.8/5 (5 Votes)