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Recipes
Carnitas
By AzWench
It does not get any better than slow-roasted carnitas
- 4 tablespoons seasoned salt
- 4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed
- 1 cup water
- 1 teaspoon liquid smoke
- 1 medium onion, quartered
- 5 large garlic cloves
- Warm tortillas, for serving
Spicy Lemon Garlic Shrimp
By AzWench
Preheat the oven to 375 degrees F
- 2 pounds raw frozen shrimp, deveined, shells on
- 2 sticks cold butter, cut into pieces
- 1/4 cup fresh parsley leaves
- 1 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 4 cloves garlic, peeled
- 1 whole lemon, juiced
- Crusty bread, for serving
Tra Vigne's Chocolate Tiramisu
By AzWench
To make the mousse, combine the chocolate and cream in a heatproof bowl and place in the microwave and cook on high...
- For the chocolate mascarpone mousse:
- 5 ounces bittersweet chocolate, cut into pieces
- 1/4 cup heavy cream
- 1/4 cup cream cheese, at room temperature
- 1 cup mascarpone cheese, at room temperature
- 2 large egg yolks, at room temperature
- 1/4 cup sugar
- For the zabaglione:
- 4 large egg yolks, at room temperature
- 1 tablespoon light or dark rum
- 1/4 cup Marsala wine
- 1/2 cup plus 2 teaspoons sugar
- 1/2 cup heavy cream
- For assembly:
- 1 store bought chocolate sheet cake
- 1 cup fresh hot espresso
- 1/2 cup sugar
- 1/4 cup dark rum
- 1-ounce bittersweet or semisweet chocolate, or 1 tablespoon unsweetened cocoa powder or powdered sugar
Shane's Sweet and Sour Meatballs
By AzWench
Preheat oven to 350 degrees F
- Sweet and Sour Sauce:
- 1 pound cooked and frozen meatballs, thawed
- 2 (8-ounce) cans pineapple chunks, drained, juice reserved
- 1/2 cup Dijon mustard
- 1 diced red or white onion
- 1/2 cup chopped green onion
- 6 cloves chopped garlic
- Sweet and Sour Sauce, recipe follows
- Coarse black pepper
- 4 cups ketchup
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 1 cup sugar
- 1/4 cup white vinegar
- Black pepper (about 2 tablespoons)
- 2 tablespoons pineapple juice
Sesame Orange Salad Dressing
By AzWench
Asian salads and crunchy cabbage slaw have never been so tasty! Drizzle this dressing on top, toss in some mandarin
- 1/4 cup orange juice
- 3 tablespoons extra-light olive oil
- 3 tablespoons toasted sesame oil
- 3 tablespoons tahini dressing
- 3 tablespoons soy sauce
- 2 tablespoons vinegar (white, apple cider or rice)
- 2 tablespoons maple syrup or honey
- 1 clove garlic
Yukon Gold Cinnamon Rolls
By AzWench
Potatoes help make the dough amazingly moist and tender
- Dough:
- 1 pound Yukon Gold potatoes, peeled, cut into 2-inch pieces
- 1 tablespoon coarse kosher salt
- 1/2 cup (1 stick) unsalted butter
- 3 large eggs
- 4 1/2 cups (or more) unbleached all purpose flour
- 1/2 cup warm water (105°F to 115°F)
- 3 1/4-ounce envelopes active dry yeast (scant 2 tablespoons)
- 2 tablespoons sugar
- Filling:
- 1 1/3 cups (packed) golden brown sugar
- 2 1/2 tablespoons ground cinnamon
- 3 tablespoons unbleached all purpose flour
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature
- Glaze:
- 2 cups powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons (or more) whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon coarse kosher salt
Spaghettini with Pesto, Parsley, and Lemon
By AzWench
Unlike in America, where pasta is often the main course, in Italy, it's usually just the side
- 1 pound spaghettini
- 1 tablespoon extra-virgin olive oil
- 3 plum tomatoes, seeded and cut into 1/2-inch dice
- 1 cup chopped fresh Italian parsley
- 1/2 cup Audriana's Pesto
- Grated zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
Mexican Rice
By AzWench
Mexican rice is the perfect recipe to complete you meal for Mexican food
- 2 medium ripe tomatoes, cored and quartered
- 1 medium onion, preferably white, peeled and quartered
- 3 medium jalapeno chiles
- 2 cups long-grain white rice
- 1/3 cup vegetable oil
- 4 medium garlic cloves, minced or pressed through a garlic press
- 2 cups low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 1/2 teaspoons table salt
- 1/2 cup minced fresh cilantro leaves
- Lime wedges, for serving
Lemon Meringue Cupcakes
By AzWench
Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form
- CUPCAKES:
- 1 1/2 cups King Arthur Unbleached Cake Flour Blend
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 2/3 cup sugar
- 1/3 cup butter, room temperature
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
- 2/3 cup buttermilk
- LEMON CURD:
- 1 cup freshly squeezed lemon juice
- 1 cup sugar
- 1/2 cup (8-tablespoons) butter, melted
- 2 large eggs
- MERINGUE:
- 3 large egg whites
- 1/4 teaspoon Bakewell Cream or cream of tartar
- 1/8 teaspoon salt
- 6 tablespoons sugar
Cranberry Orange Scones
By AzWench
Preheat the oven to 400 degrees F
- 4 cups plus 1/4 cup all-purpose flour
- 1/4 cup sugar, plus additional for sprinkling
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 1 tablespoon grated orange zest
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, lightly beaten
- 1 cup cold heavy cream
- 1 cup dried cranberries
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 1/2 cup confectioners' sugar, plus 2 tablespoons
- 4 teaspoons freshly squeezed orange juice