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Recipes
How To Cook Quinoa in a Rice Cooker
By AzWench
Quinoa is rather bland on its own and loves flavor spikes
- 1 cup quinoa
- 2 cups water
Gingersnap Ice Cream Sandwich
By AzWench
Special equipment: a 2-tablespoon scoop; an ice cream maker For the ice cream: In a large saucepan, bring the crea...
- Ginger-Vanilla Ice Cream:
- 2 cups heavy cream
- 2 cups whole milk
- 3/4 cup granulated sugar
- 2 to 3 ounces whole fresh ginger, peeled and smashed (about 1/2 cup)
- Large handful candied ginger
- 8 egg yolks
- Gingersnap Cookies:
- 2/3 cup unsalted butter, at room temperature
- 2 cups granulated sugar, plus more for rolling
- 2 eggs
- 1/4 teaspoon kosher salt
- 2/3 cup molasses
- 4 teaspoons white vinegar
- 3/4 cup minced candied ginger
- 6 tablespoons plus 2 teaspoons freshly grated ginger
- 3 3/4 cups bread flour
- 1 tablespoon baking soda
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cardamom
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Turbinado sugar, for rolling
Meat Sauce for Spaghetti
By AzWench
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain
- 1 pound ground beef
- 1 pound bulk Italian sausage
- 1 can (28 ounces) crushed tomatoes, undrained
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 cup finely chopped carrots
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 1 can (6 ounces) tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon Italian seasoning
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Hot cooked spaghetti
Potato-Bean Soup
By AzWench
My kids named this "Magic Cheese Soup" because the shredded carrots look like cheese that doesn't melt
- 1/2 cup sliced celery
- 2 medium carrots, shredded
- 1 clove garlic
- 2 teaspoons butter, melted
- 4 cups chicken broth
- 3 medium potatoes, peeled and cut into small chunks
- 2 tablespoons snipped fresh dill or
- 2 teaspoons dried dill weed
- 15 ounce can cannellini beans or great northern beans, drained
- 1/2 cup sour cream
- 1 tablespoon flour
- 1/8 teaspoon pepper
Fresh Strawberry Pie
By AzWench
To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will b...
- Filling:
- 4 pints (about 3 pounds) fresh strawberries, gently rinsed and dried, hulled (see note)
- 3/4 cup (5 1/4 ounces) sugar
- 2 tablespoons cornstarch
- 1 1/2 teaspoons Sure-Jell for low-sugar recipes (see note)
- Generous pinch Table salt
- 1 tablespoon juice from 1 lemon
- 1 recipe Baked Pie Shell (see related recipe)
- Whipped Cream:
- 1 cup cold heavy cream
- 1 tablespoon sugar
The Ultimate Grilled Corn on the Cob
By AzWench
1) Mix all the ingredients
- 1/4 cup mayonnaise (not Miracle Whip)
- 2 teaspoons lime juice
- 1/2 teaspoon chipotle or other hot pepper powder (not flakes)
- 2 pinches of salt, more or less to taste
- Optional. Add 1 tablespoon Dijon mustard.
- Optional. Finely grate 1/4 cup queso blanco, a simple fresh Mexican cheese, and sprinkle it on top of the mayo.
Quinoa Black Bean Bread
By AzWench
Nothing compares to hot bread out of the oven
- 1/4 cup fresh ground black bean flour
- 1 cup hot water
- 1/2 cup sour dough starter * can be purchased at www.chefbrad.com
- 1/2 cup cooked black quinoa
- 4 tablespoons olive oil
- 4 tablespoons Xagave
- 2 teaspoons salt
- 1 tablespoon yeast
- 2 to 3 cups bromain free bread flour
Canning Chicken in a Pressure Cooker – Raw Pack
By AzWench
These comments are not mine, they were posted by the creator of this recipe: The first time I heard my friend me...
- EQUIPMENT:
- Fresh (not frozen) boneless chicken breasts. 7 quarts will require about 25 to 30 pounds of chicken. 20 pints will require more (my guess is 35 to 40 pounds.)
- Salt. Canning or pickling salt is recommended because table salt contains a non-caking filler which may cause cloudiness in the bottom of the jar. (However, we use table salt anyway.)
- Chicken bouillon granules. (The dry kind; not ‘Better than Bouillon’ varieties)
- 23-Quart liquid capacity pressure canner. It has 7 quart capacity or 20 pint capacity (if you have two racks -one for the bottom of the canner and one between layers of pint jars. Otherwise it can hold 18 pints stagger stacked).
- 18 to 20 pint-sized glass jars or 7 quart-sized glass jars, brand new lids, and bands (the bands don’t have to be new).
Spelt Fruit Salad
By AzWench
Good grains are great in a salad
- Dressing:
- 1 lb. strawberries, halved
- 2 gala or pink lady apples, diced
- 6 oz. of dried apricots
- 1/2 cup pistachios
- 1/2 cup crystallized ginger
- 4 cups mixed berries – blackberries, raspberries, blueberries
- 3 cups Spelt, cooked, chilled
- 1/4 cup Barleans swirl fruit flavored fish oil
- 1/4 cup maple syrup
Pineapple-Glazed Baby Back Ribs with Ginger-Pineapple-Rum Barbecue Sauce
By AzWench
Place the pineapple juice in a spray bottle or in a bowl and set it aside
- Ginger-Pineapple-Rum Barbecue Sauce:
- 1 cup pineapple juice
- 2 tablespoons brown sugar
- 1 tablespoon sweet paprika
- 2 teaspoons coarse salt (kosher or sea)
- 1 teaspoon ground cinnamon
- 1 teaspoon fennel seed
- 1 teaspoon granulated onion or onion powder
- 1/2 teaspoon granulated garlic or garlic powder
- 1/2 teaspoon caraway seed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cloves
- 2 racks baby back pork ribs (4 to 5 pounds total)
- 2 cups diced ripe pineapple
- 1 cup ginger marmalade
- 2 tablespoons kejap manis (sweet soy sauce) or Thai chile sauce, or
- more to taste
- 1/2 cup dark rum
- You’ll also need:
- Spray bottle (optional); 1-1/2 cups wood chips or chunks (optional;
- preferably pecan or hickory), soaked for 1 hour in water to
- cover, then drained