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Recipes
Quinoa-and-Bean Salad
By AzWench
If you’ve never used quinoa, this is a great starter recipe, as this bright salad could not be simpler to make
- One 20-ounce can kidney beans
- 2 cups cooked and cooled quinoa (3/4 cup raw)
- 1 red onion, finely chopped
- 2 bunches basil, stems discarded and leaves chopped
- Juice of 2 lemons
Daphne Oz's Lollipop
By AzWench
Daphne took her favorite sour candies and made them into a lollipop
- Kitchenware:
- 1 cup Sugar
- 1/3 cup Water
- 1/8 teaspoon Cream of Tartar
- 1 tablespoon Juice Concentrate
- 12 lollipop sticks
- 12 fruit jellies (optional)
- Lemon rind (optional)
- Liquid Measuring Cup
- Measuring Cup (set)
- Measuring Spoons
- Mixing Spoon
- Saute Pan
- 12 lollipop sticks
Ultimate Vegan Chili
By AzWench
1. Heat oil in Dutch oven over medium-high heat
- 1 large onion, chopped (2 cups)
- 2 Tbs. olive oil
- 3 cloves garlic, minced (1 Tbs.)
- 1 chipotle chile in adobo sauce, drained and minced
- 8 oz. baby bella mushrooms, finely chopped (11/2 cups)
- 2 8-oz. pkgs. seitan, chopped (3 cups)
- 3 Tbs. tomato paste
- 2 tsp. smoked paprika
- 2 tsp. dried oregano
- 1 1/2 tsp. chili powder
- 3/4 tsp. celery salt
- 3 15-oz. cans chili beans, such as Bush’s Best Chili Beans, partially drained, or 1 can each black beans, kidney beans, and pinto beans, partially drained
- 1 cup chopped carrots (2 to 3 large carrots)
- 2 Tbs. low-sodium tamari or soy sauce
- 1 Tbs. vegan Worcestershire sauce
Caramel Chew Bars
By AzWench
1. Preheat oven to 350 degrees F
- 1 cup butter, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla
- 1 1/3 cups all-purpose flour
- 1 cup crushed rich rectangular crackers (about 23 crackers)
- 1 14 ounce package vanilla caramels
- 1/3 cup evaporated milk
- 1 1/2 cups semisweet chocolate pieces
- 2 teaspoons shortening
BOW TIES WITH SPRING VEGETABLES, ROASTED GARLIC
By AzWench
I love pasta all year round and this is one of my favorites
- 2 tablespoons flavored oil from oven dried tomatoes (See separate recipe)
- 1 tablespoon Roasted Garlic (See separate recipe)
- 4 tablespoons (1/2 stick) unsalted butter, cut into small pieces
- 2 tablespoons oven dried tomatoes (See separate recipe)
- 2 cups Wolfgang Puck® Free Range Roasted Chicken Stock
- 2 teaspoons each chopped fresh oregano, thyme leaves
- 4 tablespoons chopped fresh Italian parsley leaves 1/2 teaspoon kosher salt
- Freshly ground white pepper
- 2 ounces haricots verts or green beans, trimmed
- 1 carrot, trimmed and cut into thin slices
- 12 pencil asparagus cut into 2-inch slices
- 1 cup broccoli florets
- 1/2 cup fresh peas
- 12 ounces bow tie pasta
- 1/2 cup freshly grated Parmesan cheese
Toasted Almond Butter Cake
By AzWench
1. Preheat oven to 350 degrees
- 5-Cup Cream Cheese Frosting:
- 1 1/2 cups slivered almonds
- 1/2 cup butter, softened
- 2 cups sugar
- 5 large eggs, separated
- 2 1/4 cups flour
- 1 1/4 teaspoon baking soda
- 1 cup plus 2 tablespoons buttermilk
- 1 teaspoon almond extract
- 1 cup sweetened flaked coconut
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 pound powdered sugar
- 2 teaspoons vanilla
Steak Frites
By AzWench
Make sure to dry the potatoes well before tossing them with the cornstarch
- Herb Butter:
- 2 1/2 pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below)
- 2 tablespoons cornstarch
- 3 quarts peanut oil
- 1 tablespoon vegetable oil
- 2 boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below)
- Kosher salt and ground black pepper
- 4 tablespoons unsalted butter , softened
- 1/2 medium shallot , minced (about 2 tablespoons)
- 1 clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh chives
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
Swiss Meringue Buttercream
By AzWench
Place the egg whites and sugar in large metal mixer bowl set over simmering water
- 9 large egg whites, room temperature
- 1 1/2 cups sugar
- 1 1/2 pounds unsweetened butter (6 sticks), softened butstill cool
- Optional flavoring: extracts, melted chocolate, liquors, fruit and fruit purees, broken cookies, chopped candy, nut pastes, instant coffee
Coconut Macaroons
By AzWench
Special equipment: a small (1-tablespoon) scoop Preheat the oven to 325 degrees F
- 5 1/2 cups sweetened shredded coconut
- 2/3 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 14 ounces sweetened condensed milk
- 1/2 cup orange juice
- 1 to 2 ounces chopped pistachios, plus more for dipping
- 1 cup milk chocolate pistoles, melted for dipping
- Juice and zest of 1 orange, for garnish
Lemon Kissed Brownie Bites
By AzWench
Preheat oven to 350°F. Line fourteen 1-1/4-inch muffin cups with paper bake cups; set aside
- For Brownies:
- 1 ⁄2 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 1 ⁄4 cup unsalted butter
- 1 ⁄3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⁄2 cup all-purpose flour
- 1 ⁄2 teaspoon finely shredded lemon zest (divided)
- 1 ⁄4 teaspoon baking powder
- For Lemon Frosting:
- 2 tablespoons unsalted butter, softened
- 1 ⁄4 teaspoon finely shredded lemon zest
- 1-1 ⁄3 cups powdered sugar
- 3 to 4 teaspoons fresh lemon juice (divided)
- For Chocolate Glaze:
- 1 ⁄3 cup Ghirardelli® 60% Cacao Bittersweet Chocolate Baking Chips
- 1 tablespoon unsalted butter
- 2 teaspoons light-color corn syrup
- Additional lemon zest for topping (optional)