AzWench's profile page
Recipes
Tequila Moonrise
By AzWench
Pour the tequila into a highball glass filled with ice and top with the Tru Blood
- 1 1/2 ounces tequila
- Cracked ice
- 1 1/2 ounces Tru Blood or Ruby Mixer
- 3/4 ounce grenadine
- Orange slice for garnish
- Maraschino cherry for garnish
Cream Puffs
By AzWench
Preheat oven to 400 degrees
- For Cream Puffs:
- 4 tablespoons unsalted butter, cut up
- 1 cup water
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 cup flour
- 4 large eggs
- large egg yolk, mixed with:
- 1 teaspoon water
- Pastry Cream:
- 1 1/2 cups half and half
- 1/2 vanilla bean, split lengthwise
- 1/3 cup sugar
- 2 tablespoons flour
- 2 tablespoons cornstarch
- pinch of salt
- 4 large egg yolks
- 2 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- Caramel Sauce:
- 1 cup sugar
- 1/4 cup water
- 1 1/4 cups heavy cream
- 1/8 teaspoon salt
- 2 teaspoons vanilla
Sweet Choux Pastry
By AzWench
Preheat the oven to 375 degrees F/190 degrees C
- 3/4 cup/170 g butter
- 4 teaspoons sugar
- Pinch salt
- 1 1/2 cups/185 g all-purpose flour
- 6 eggs, lightly beaten
- 1 1/2 teaspoons pure vanilla extract
- Milk, for glaze
Baked Sole Fillets with Herbs and Bread Crumbs
By AzWench
Try to purchase fillets of similar size
- 3 tablespoons minced fresh parsley leaves
- 3 tablespoons minced fresh chives
- 1 tablespoon minced fresh tarragon leaves (see note)
- 1 teaspoon finely grated zest from 1 lemon
- 5 tablespoons unsalted butter, cut into pieces
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 6 boneless, skinless sole fillets, or flounder fillets, (about 6 ounces each) (see note)
- Kosher salt and ground black pepper
- 1 tablespoon Dijon mustard
- 2/3 cup panko bread crumbs
- Lemon wedges for serving
Black Barley Stir Fry
By AzWench
Who said stir fry has to be with white rice? I love changing it out with other grains and Black Barley is a favorit...
- 6 cups cooked rinsed chilled black barley
- 1 large bundle scallions, green onion chopped
- 6 garlic cloves chopped
- 1 cup chopped carrot
- 1 cup chopped zucchini
- 2 cups bean sprouts
- 1 cup cooked scrambled cooked fried egg, cut into strips
- 2 cups chopped red bell peppers
- 1 cup sliced mushrooms
- olive oil
- sesame oil
- rice vinegar
- soy sauce
Cheeky Almond Brittle
By AzWench
A holiday favorite, brittle is simple to pack up as a gift and it can be easily sent through the mail
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 1/2 cups slivered almonds
- 1 Tablespoon unsalted butter or margarine, plus enough to lightly butter cookie sheet
- 1 teaspoon salt
- 1 teaspoon vanilla
- 2 teaspoons baking soda
- Drop of oil, to coat spoon
Millet Refried Beans
By AzWench
Adding millet to beans not makes them taste great, but adds much more fiber and nutrition
- 3 cups dry beans, black or pinto
- 1/4 cup uncooked millet
- 9 cups water
- 1 t. salt
- 1 T. extra virgin olive oil
Traditional Pastry Pie Crust
By AzWench
In a medium bowl, mix together the flour and the salt
- 2 cups all purpose flour
- 1 teaspoon salt
- 3/4 cup plus 2 tablespoons Crisco, cold
- 5 tablespoons ice-cold water
- 1/2 cup heavy cream
Old Fashioned Chocolate Pudding
By AzWench
This pudding is a breeze to make! I toasted some marshmallow on top of mine before I dug in to eat
- 1/4 cup sugar
- 1/4 cup unsweetened cocoa powder (not Dutch process)
- 2 Tablespoons cornstarch
- pinch of salt
- 2 cups whole milk
- 1 large egg
- 4 ounces good semi sweet chocolate, finely chopped
Company Carrots
By AzWench
Cook carrots until fork tender
- 2 pounds carrots, cut in strips
- 1/2 cup mayonnaise
- 1 tablespoon minced onion
- 1 tablespoon prepared horseradish
- salt and pepper to taste
- 1/4 cup fine cracker crumbs (approx. 6)
- 2 tablespoons butter
- chopped fresh parsley