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Recipes
Cinnamon Rolls
By AzWench
Cinnamon Rolls: Sprinkle yeast over warm water in large bowl of electric mixer, stir until yeast is dissolved
- Cinnamon Rolls:
- 2 envelopes active dry yeast
- 1 3/4 cups very warm water
- 2 teaspoons salt
- 3 tablespoons oil, divided
- 1 large egg
- 5 1/2 cups flour, approx.
- 1/2 cup cold, unsalted butter
- 1/2 cup whipping cream
- 3/4 cup powdered sugar
- Cinnamon Sugar:
- 1/4 cup sugar
- 2 teaspoons cinnamon
- Struesal:
- 1/2 cup sugar
- 1/2 cup packed brown sugar
- 1/4 cup flour
- 1/4 cup butter
- Cream Cheese Frosting:
- 3-oz package cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla
- dash salt
- 2 1/2 cups powdered sugar
Tomato, Carrot and Romaine Salad
By AzWench
A simple green salad with a red wine vinaigrette complements rich dishes nicely
- WHISK:
- 2 extra-virgin olive oil
- 2 red wine vinegar
- 1 minced shallots
- 1 Dijon mustard
- TOSS:
- 8 cups thinly sliced romaine lettuce
- 1 cup shredded carrots
- 1 cup halved grape tomatoes
- Salt and black pepper to taste
Lemon Garlic Chicken
By AzWench
1. In a shallow baking dish, add flour and season with salt and pepper
- 1 c. all-purpose flour
- kosher salt
- Freshly ground black pepper
- 1 tbsp. dried oregano
- 1 lb. boneless skinless chicken breasts
- 1 c. low-sodium chicken broth
- 1/2 stick butter
- 2 cloves garlic, minced
- Juice of 2 lemons
- 1/4 c. dry white wine
- 1 lemon, sliced
The Real Barbacoa: Mexican Pit-Barbecued Lamb
By AzWench
Prepare the adobo. If using dried chiles, stem the chiles, tear open, and remove the veins and seeds
- For the adobo paste and lamb:
- 6 guajillo chiles (or the equivalent of dried guajillo chili powder)
- 5 cloves garlic, coarsely chopped
- 1/4 medium onion, coarsely chopped
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 cup distilled white vinegar
- 1/4 cup water
- 1 bone-in leg of lamb, 5 to 6 pounds
- For the consommé:
- 1 medium onion, cut into 1/2 inch dice
- 2 carrots, peeled and cut into 1/2 inch dice
- 1 zucchini, scrubbed and cut into 1/2 inch dice
- 1/2 small green cabbage, cored and cut into 1/2 inch dice
- 1 ear corn, shucked and cut into 1/2 inch rounds (optional)
- 2 bay leaves, 2 sprigs cilantro, and 2 sprigs epazote (optional), tied in a piece
- of cheesecloth
- 8 to 10 cups of water
- 1/4 cup finely chopped fresh cilantro leaves
- 1 chipotle chile, minced
- Salt and freshly ground black pepper, or to taste
- For serving:
- Warm tortillas
- Salsa Mexicana (recipe below)
- You’ll also need:
- Banana leaves or 8 to 10 fresh or dried avocado leaves (optional; if using dried leaves, soak for 20 minutes in cold water to cover); toothpicks
Dark Chocolate Hazelnut Dip - or nut of your choice
By AzWench
In small heavy saucepan cook and stir condensed milk, chocolate, corn syrup and 1/4 cup of the milk over low heat u...
- 1 can (14-ounce) fat-free sweetened condensed milk
- 8 ounces unsweetened baking chocolate, coarsely chopped
- 2 tablespoons light corn syrup
- 1/2 cup fat free milk, divided
- 1 teaspoon vanilla
- 1/2 cup finely chopped hazelnuts or almonds, toasted (optional)
- Keebler (R) Town House (R) Flipsides (R) Original Crackers
Sour Cream Scones
By AzWench
Preheat oven to 400 degrees F
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 5 tablespoons butter, cubed
- 1 cup sour cream
- 1 egg yolk
- 1/2 cup heavy cream
- 1/4 cup sugar in the raw
Green Mung Bean Soup
By AzWench
In Ayurveda, mung bean soup has a powerful effect
- 1 cup whole green mung beans - soaked overnight
- 2 cup water + 1/2-1 to taste tsp. salt- to cook beans in pressure cooker
- 2 cup water - to achieve the soup
- 1 tbsp sunflower oil or ghee
- 1/2 tsp mustard seeds
- 1/4 tsp hing (known as asafoetida in the West)
- 1 bay leaf
- 1/2 tsp Turmeric
- 1 tsp mixed cumin and coriander powder
- 11/2 tsp ginger - chopped
- 1/2 tsp garlic - chopped
- 1 tsp or to taste Salt
- 11/2 tsp. lemon juice
- 1 tsp raw sugar cane (optional)
Clinton Kelly's Shoestring Fries
By AzWench
1. Fill a Dutch oven 2/3rds of the way with the vegetable oil
- Vegetable oil for frying
- 3 russet potatoes (peeled)
- Salt
Chocolate Pudding
By AzWench
Here's a really rich but simple homemade pudding
- 1/3 cup cornstarch
- 4 cups whipping cream
- 1 cup sugar
- 1 cup semisweet chocolate morsels
- 1 tablespoon vanilla extract
- 1/8 teaspoon salt
Bloody Mary Pot Roast with Fall Vegetables
By AzWench
Are you more of a “roast-and-potatoes” type of cook? Substitute boiled new potatoes for the noodles
- HEAT:
- 2 tablespoon olive oil
- 1 3–4 pound boneless beef arm roast, seasoned with salt and black pepper
- DEGLAZE:
- 1 ⁄2 cup low-sodium beef broth
- 1 bottle vegetable-juice cocktail (12 oz.)
- 1 tablespoon prepared horseradish
- 1 ⁄4 teaspoon celery seed
- 1 bay leaf
- ARRANGE:
- 2 leeks, sliced
- 3 ribs celery, sliced into 2-inch pieces
- 1 rutabaga, cut into 2-inch chunks (1 lb.)
- 1 ⁄2 green bell pepper, chopped
- STIR:
- 1 ⁄4 cup cold water
- 1 ⁄4 cup all-purpose flour
- 2 tablespoon chopped parsley
- 2 tablespoon vodka (optional)
- 1 teaspoon red wine vinegar
- Hot pepper sauce, salt, and black pepper to taste
- Celery leaves (optional)