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Recipes
Chocolate Pudding and Pie Filling
By pknaub
1. Combine cornstarch with ¼ cup half & half
- 3 T cornstarch
- 1/4 cup half & half
- 1/2 cup sugar
- 1/3 cup plus 1 T unsweetened cocoa
- scant 1/8 tsp salt
- 1/3 warm water
- 1 ounce (1 T) semisweet chocolate chips (or chopped bar)
- 1 3/4 cup half & half
- 1 1/2 tsp vanilla
Churros
By pknaub
Churros, mildly crunchy, tender sticks of fried dough, are a typical breakfast treat in many Hispanic countries
- 1 cup water
- 8 tablespoons unsalted butter
- 3/4 teaspoon salt*
- 1 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon ground cinnamon, optional
- 4 large eggs
- 3 about 3 tablespoons cinnamon-sugar, for coating
- Use 1/2 teaspoon salt if you use salted butter.
Mary Herbert’s Famous Strawberry Pie
By pknaub
Combine last four ingredients and cook until thick
- 1 baked pastry shell
- 1 pint fresh strawberries
- 1 cup water
- 1 cup sugar
- 3 heaping tablespoons cornstarch
- 3 tablespoons dry Jell-o
Tacos
By pknaub
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion...
- Makes 8 tacos, serving 4
- Ingredients
- Beef Filling
- 2 teaspoons vegetable oil or corn oil
- 1 small onion , chopped small (about 2/3 cup)
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Salt
- 1 pound 90% lean ground beef (or leaner)
- 1/2 cup tomato sauce
- 1/2 cup low-sodium chicken broth
- 1 teaspoon brown sugar
- 2 teaspoons vinegar (preferably cider vinegar)
- Ground black pepper
- Shells and Toppings
- 8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells (see related recipe)
- 1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
- 2 cups shredded iceberg lettuce
- 2 small tomatoes , chopped small
- 1/2 cup sour cream
- 1 avocado , diced medium
- 1 small onion , chopped small
- 2 tablespoons minced fresh cilantro leaves
- Tabasco sauce , or another brand of hot sauce
Tortilla Soup
By pknaub
Heat a grill pan to high and a soup pot to medium-high
- Garnishes:
- Vegetable or Corn Oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
- 3 ears Corn on the cob or 2 ears fresh-frozen cobs, defrosted
- 1 red Bell Pepper, split and seeded
- 1 pound Chicken Breast tenders
- 1 teaspoon Poultry Seasoning, 1/3 palm full
- 1 teaspoon ground Cumin, 1/3 palm full
- Salt
- Pepper
- 1 small to medium Zucchini, small dice
- 1 medium Yellow skinned Onion, chopped
- 3 cloves Garlic, chopped
- 1 to 2 Chipotle Peppers in Adobo Sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
- 1 (28-ounce) can Stewed Tomatoes
- 1 (8-ounce) can Tomato Sauce
- 3 cups Chicken Stock, available in re-sealable paper containers on soup aisle
- 4 cups Blue Corn Tortilla chips, broken up into large pieces
- 1 cup shredded Cheddar or Pepper Jack Cheese
- 1/2 cup Sour Cream
- 1/4 Red raw Onion, chopped
- 2 to 3 tablespoons chopped Cilantro or Parsley Leaves
- 1 ripe Avocado, diced and dressed with the juice of 1/2 Lemon
Mexican Chicken Tortilla Soup
By pknaub
1. Preheat oven to 400 degrees
- 3 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup diced tomatoes with liquid (from a 15-ounce can)
- 4 teaspoons chili powder
- Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
- Coarse salt and ground pepper
- 3 corn tortillas, cut into thin strips
- 1/2 avocado, thinly sliced
- 2 ounces cotija cheese, crumbled (1/3 cup)
- 1/4 cup fresh cilantro leaves
- 1 scallion, thinly sliced
- Lime wedges, for serving
Cream of Cauliflower Soup
By pknaub
In a large soup pot or dutch oven, melt 4 tablespoons butter
- 1 stick butter
- 1/2 onion, finely diced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 1 to 2 heads cauliflower, roughly chopped
- 2 tablespoons chopped fresh or dried parsley (or fresh thyme)
- 2 quarts low-sodium chicken broth or stock, preferably homemade
- 2 cups whole milk
- 6 tablespoons flour
- 1 cup half & half (I used equal parts 1% milk and half and half)
- 2 to 4 teaspoons salt, to taste (I also added 1/8 tsp of white pepper)
- 1 generous cup sour cream, at room temperature (I used light)
How to Cook Asparagus
By pknaub
Look for: Sturdy spears with tight heads; the cut ends should not look desiccated or woody
- n/a
Chocolate Italian Cream Cake
By pknaub
1. Preheat oven to 325 degrees F (165 degrees C)
- 1/2 cup butter
- 1/2 cup shortening
- 2 cups white sugar
- 5 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 cup cream cheese
- 1/2 cup butter
- 1/4 cup unsweetened cocoa powder
- 4 cups sifted confectioners' sugar
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Chocolate Chip Toffee Bars
By pknaub
DIRECTIONS: Preheat oven to 350 degrees F
- 2 1/3 cup flour
- 1/4 teaspoon salt
- 2/3 cup brown sugar
- 3/4 cup butter, soft
- 2 eggs, slightly beaten
- 2 cups semi-sweet chocolate chips, divided
- 1 cup coarsely chopped nuts (optional)
- 1 can sweetened condensed milk
- 1 package toffee bits, divided