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Recipes
Lemony Popovers
By AzWench
The liquid in popover batter creates steam, which puffs the popovers up
- 2 eggs
- 1 cup whole milk
- 2 tablespoons unsalted butter, divided and melted
- 1 tablespoon minced fresh parsley
- 2 teaspoons minced lemon zest
- 1 teaspoon kosher salt
- Pinch of cayenne pepper
- 1 cup all-purpose flour
Tamale Pie
By AzWench
Brown the ground beef. Add chili powder, tomato sauce, chilies, corn and olives
- 1 lb ground beef
- 1 can green chiles
- 1 can sliced black olives
- 1 can corn
- 2 cans tomato sauce
- 1 medium onion - chopped (optional)
- 3 tbsp chili powder
- 2 cups cheddar cheese, shredded
- 2 cups corn tortilla chips, crumbled for topping
Cooking Times in Low Pressure Cooker
By AzWench
Cook with normal recipes, in less time
- 5 pound Pot Roast - 1 hour 45 minutes
- 5 pound Whole Chicken - 52 minutes
- Two 1" Salmon Fillets - 5 minutes
- 30 Shrimp - 2 minutes
- 2 Medium Crowns Broccoli - 7 minutes
- 1 pound Kidney Beans - 45 minutes
- 1 bunch Asparagus - 5 minutes
- 6 medium Potatoes with skins - 17 minutes
- 1 pound White Rice - 15 minutes
Vanilla Bean Buttercream Frosting
By AzWench
Mix together sugar and butter until they are blended and creamy
- 1 1/2 cup confectioners' sugar (add more until it reaches your preferred consistency)
- 1/2 cup unsalted butter, room temperature
- 2 teaspoons vanilla bean paste (add more to taste)
- 1 tablespoon milk
Mike's Fried Chicken
By AzWench
Preheat enough canola oil to come about 4 inches up the sides of a deep-fryer to 275 degrees F
- Breasts, wings, legs and thighs from 2 chickens
- 2 1/2 pounds all-purpose flour
- 1 cup seasoned salt (recommended: Season-All)
- 1/2 cup poultry seasoning
- 1/2 cup dill weed (for that unexpected flavor)
- 1/4 cup rubbed sage
- 1/4 cup garlic powder
- 1/4 cup ground black pepper
Herb Butter
By AzWench
Mix all ingredients, mashing with a wooden spoon, until thoroughly combined
- 8 tablespoons butter, at room temperature
- 1/8 teaspoon crumbled thyme
- 1/8 teaspoon garlic powder
- 1/8 teaspoon oregano
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon shallots, finely chopped
- 2 teaspoon lemon peel, grated
Basic Drip Beef
By AzWench
Heat butter in a heavy pot over medium-high heat
- 1 whole 2.5 To 4 Pound Chuck Roast
- 1/4 cup Butter
- 1 whole Large Onion, Sliced Thick
- 3 cloves Garlic, Peeled
- 1/2 cup Soy Sauce
- 1 cup Sherry (cooking Sherry Is Fine)
- 1/2 teaspoon Salt
- 4 cups Water
- Toasted, Buttered Deli Rolls
- OPTIONAL: Rosemary, Thyme, Other Spices
Heirloom Tomato and Fresh Pasta Salad
By AzWench
This pasta dish is inspired by the many varieties of tomatoes coming into fashion
- Pasta:
- 2 1/4 cups King Arthur Italian-Style Flour*
- 3 large eggs
- 1/2 teaspoon salt
- See tips from our bakers, below.
- Tomatoes:
- 2 tablespoons garlic oil or plain olive oil
- 4 cloves garlic, peeled and thinly sliced
- 2 pounds heirloom tomatoes, cored and sliced
- 1/2 teaspoon flaked sea salt; Maldon sea salt is a good choice
- 1/2 cup fresh whole basil leaves
Buttered Egg Noodles
By AzWench
Bring a large pot of salted water to a rolling boil over high heat
- Kosher salt
- 1 pound dried egg noodles
- 1/4 cup roughly chopped fresh flat-leaf parsley
- 2 tablespoons butter
Rosemary Focaccia
By AzWench
Sprinkle the yeast over the warm water
- 1 1/2 teaspoons active dry yeast
- 1 1/2 cups warm water (not lukewarm)
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/3 cup olive oil, plus more for drizzling
- 1 sprig fresh rosemary, chopped