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Recipes
Super Duper Chicken Nuggets
By AzWench
Add the vegetable oil to a deep skillet and preheat to 350 degrees F
- Bread crumb mixture:
- 1 to 2 cups vegetable oil
- 3 to 4 cups bread crumbs
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon freshly ground black pepper
- 1/2 tablespoon white pepper
- 1/2 tablespoon cayenne pepper
- 1 tablespoon thyme
- 4 to 6 boneless chicken breasts
- 1 cup all-purpose flour
- 2 to 4 eggs, beaten
Krispy Easter Eggs
By AzWench
These krispy Easter eggs are easy to make and are festive for an Easter treat or dessert
- 4 tablespoons butter
- 1 (10-ounce) package mini marshmallows
- 6 cups Rice Krispies
- Assorted sprinkles
- Small chocolate Easter eggs
- Plastic Easter eggs
Michael Symon's Rosemary Shrimp with Almonds
By AzWench
Preheat grill or grillpan to medium-high
- 1 pound Large 16-20 size Shrimp (Shelled and Deveined)
- 1 bunch Rosemary
- 2 cloves Garlic (sliced)
- 1/4 cup Slivered Almonds
- Zest and Juice of 1 Orange
- 3 tablespoons Butter
- Extra Virgin Olive Oil (to brush grill)
- Salt and Freshly Ground Pepper
Salsa Mexicana
By AzWench
In a mixing bowl, combine the tomatoes, chilies, onion, garlic, cilantro, lime juice, and salt and toss gently
- 2 ripe, red tomatoes, finely chopped
- 2 to 6 serrano or jalapeno chilies, seeded and finely chopped (for a
- hotter salsa, leave seeds in)
- 1/2 medium white onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice, or to taste
- 1/2 teaspoon salt, or to taste
Dead on the Beach
By AzWench
Combine the vodka, schnapps, Tru Blood, and orange juice in a cocktail shaker
- 1 1/2 ounces vodka
- 1/2 ounce peach schnapps
- 3 ounces Tru Blood or Ruby Mixer
- 1 ounce fresh orange juice
- Cracked ice
- Orange twist for garnish
Capellini with Vegetables - Capellini alla Primavera
By AzWench
Pasta with spring vegetables—or, for that matter, any vegetables—has always been a staple of Italian cuisine
- 1 teaspoon salt, plus more for pasta pot
- 1 pound capellini
- 1/2 cup extra-virgin olive oil
- 4 can garlic cloves, crushed and peeled
- 8 ounces asparagus, peeled, cut into 1-to-2-inch lengths
- 8 ounces green beans, peeled, cut into 1-to-2-inch lengths
- 1 pint grape tomatoes
- 1 bunch scallions , chopped
- 1 cup frozen peas, thawed
- 1/2 cup heavy cream
- 1/2 cup fresh basil leaves, loosely packed, shredded
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
Chocolate Curls
By AzWench
Place the chocolate into a microwave-safe bowl with the vegetable shortening
- 3 ounces semisweet chocolate (usually 3 squares)
- 1 tablespoon all-vegetable shortening, such as Crisco
Lizzie's Strawberry Cupcakes
By AzWench
For the cupcakes: Preheat the oven to 350 degrees F
- Cupcakes:
- Cooking spray
- 1 standard box plain white cake mix
- One 3-ounce box strawberry-flavored gelatin
- 2/3 cup vegetable oil
- 1/2 cup frozen sliced strawberries in syrup, thawed
- 4 large eggs
- Icing:
- 1/2 cup (1 stick) butter, at room temperature
- 1 cup confectioners' sugar
- 1 cup frozen sliced strawberries in syrup, thawed
- Special equipment: two 12-cup cupcake pans
Buckwheat Rustic Bread
By AzWench
There is nothing better than buckwheat flour to make a bread rustic and oh so flavorful
- 2 cups warm water
- 1/4 cup olive oil
- 1/4 cup Xagave
- 1 cup sour dough starter (order from www.chefbrad.com)
- 1 cup coco nibs (can be found at a Whole Foods type market)
- 2 Teaspoons salt
- 4 cups white flour, unbrominated free
- 2 cups fresh ground buckwheat flour
- 2 Tablespoons Saf-instant yeast
Quick Chicken Piccata
By AzWench
Laced with lemon and simmered in white wine, this stovetop entree is super easy and elegant
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 cup butter, cubed
- 1/4 cup white wine or chicken broth
- 1 tablespoon lemon juice
- Minced fresh parsley, optional