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Recipes
Cheddar Tailgating Bread
By AzWench
Preheat oven to 350°F (or preheat grill to medium heat)
- 1 stick Butter
- 1 clove Garlic, Large, Peeled And Minced
- 1 bunch Green Onions, Trimmed And Minced
- 1 pound Loaf Of Italian Bread
- 1 pound Grated Extra-sharp Cheddar Cheese
- 1 bunch Fresh Parsley, Minced
Macaroni and Cheese with Basil Bread Crumbs
By AzWench
Preheat oven to 400°. Coat four 1-cup ovenproof baking dishes (or one 1-qt
- COOK:
- 8 ounces dry pipette or elbow macaroni
- MELT:
- 3 tablespoon unsalted butter
- 2 tablespoon all-purpose flour
- 2 cups whole milk, warmed
- 1 ⁄2 cup low-sodium chicken broth, warmed
- 3 each fontina cheese, white Cheddar, and white American cheese, shredded
- 3 tablespoon Parmesan, grated
- 2 teaspoon prepared yellow mustard
- 1 teaspoon Worcestershire sauce
- Salt, black pepper, nutmeg, and Tabasco to taste
- PROCESS:
- 2 slices soft white bread
- 10 leaves fresh basil
- 1 tablespoon olive oil
Bacon-Crusted Texas-Style Brisket
By AzWench
Rinse the brisket under cold running water and blot dry with paper towels
- For the brisket and rub:
- 1 trimmed brisket (5 to 6 pounds) with a layer of fat and least 1/4-inch thick
- 3 tablespoons chili powder
- 1 tablespoon coarse (kosher or sea) salt
- 2 teaspoons black pepper
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons garlic salt
- 1-1/2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 to 1 teaspoon cayenne pepper
- 8 slices of bacon
- For the mop sauce:
- 1 cup distilled white vinegar
- 1 cup beer
- 1 tablespoon garlic salt
- 1 tablespoon brown sugar
- 1 teaspoon hot red pepper flakes
- 1 teaspoon black pepper
- You’ll also need:
- 6 cups hickory or oak wood chips or chunks, soaked for 1 hour in cold water
- or beer to cover, then drained
- Heavy-duty aluminum foil (optional)
Summer Fruit Cobbler
By AzWench
This essence-of-summer cobbler is perfect for making on vacation: It couldn't be easier to make, it can be made wit...
- 4 oz. (8 Tbs.) unsalted butter, cut into 8 pieces
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 1 cup granulated sugar
- 1-1/2 tsp. baking powder
- Pinch kosher salt
- 1 cup whole milk
- 3 cups mixed whole or sliced fresh summer fruit, such as blackberries, blueberries, raspberries, peaches, plums, and nectarines
- Vanilla ice cream for serving
Dried Navy Beans in Pressure Cooker
By AzWench
A pressure cooker makes quick work of whole grains and beans, heart-healthy ingredients that often require lots of ...
- 6 cups water
- 1 cup dried navy beans
- 1 teaspoon olive oil
- 1 bay leaf
Vegetarian Breakfast Burritos
By AzWench
For the salsa: Place all of the ingredients in a medium bowl, stir to combine, and set aside
- For the salsa:
- 1/3 cup cooked black beans
- 1/3 cup fresh corn kernels (from about 1/2 ear of corn)
- 1/3 cup small-dice tomatoes (from about 1/2 medium tomato)
- 1/3 cup small-dice zucchini or summer squash (from about 1/2 medium squash)
- 2 tablespoons finely chopped red onion (from about 1/4 medium onion)
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon freshly squeezed lime juice
- 1/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- To assemble:
- 6 large eggs
- 1 tablespoon Mexican-style hot sauce, such as Cholula or Tapatío
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/2 cup crumbled Cotija cheese (about 2 ounces)
- 6 (8-inch) flour tortillas, warmed
The Bridgewater House French Toast
By AzWench
For the filling, beat the cream cheese and milk in a mixing bowl until light and fluffy
- Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1 teaspoon milk or cream
- 1 cup chopped fresh strawberries or fresh raspberries
- 1/2 cup toasted pecans, chopped
- 1/4 cup strawberry or raspberry preserves
- 2 tablespoons Chambord
- French Toast:
- 1 loaf French bread
- 2 cups milk or half-and-half
- 4 eggs
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
- 3/4 teaspoon vanilla
- vegetable oil
- Butter
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
Molasses Grilled London Broil
By AzWench
Whisk together the molasses, vinegar, mustard, olive oil, rosemary, soy sauce and garlic in a 2-cup measuring cup
- 3 tablespoons molasses
- 3 tablespoons red wine vinegar
- 3 tablespoons Dijon mustard
- 3 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon low-sodium soy sauce
- 3 cloves garlic, chopped
- One 2-pound London broil, trimmed of excess fat
- Kosher salt and freshly ground black pepper
Chicken Parm Dippers
By AzWench
Your go-to Italian favorite is now a fun finger food
- 1 1/2 lb. boneless, skinless chicken breasts, sliced into tenders
- kosher salt
- Freshly ground black pepper
- 2 c. panko breadcrumbs
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 c. grated Parmesan
- 2 large eggs
- 2 c. all-purpose flour
- Canola oil, for frying
- 1 c. shredded mozzarella
- 2 c. marinara sauce
- 2 tbsp. thinly sliced fresh basil