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Recipes
Emeril's Pizza Sauce
By AzWench
Heat the olive oil over medium-high heat in a small saucepot
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 1/2 teaspoon whole fennel seeds, toasted
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper
- One 28-ounce can whole tomatoes, coarsely crushed, with juices
- 1 tablespoon dry red wine
- 1 1/2 teaspoons sugar
- One 15-ounce can tomato puree
Sweet and Sour Sauce
By AzWench
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot
- 1/3 cup white or rice vinegar
- 4 tablespoons brown sugar
- 1 tablespoon ketchup
- 1 teaspoon soy sauce
- 2 teaspoons cornstarch mixed with
- 4 teaspoons water
Green Punch
By AzWench
Put 2 quarts water in a 1 gallon container
- Two .13-ounce packets unsweetened lemon-lime drink mix, such as Kool-Aid
- 2 cups sugar
- One 46-ounce can pineapple juice
- 12 ounces frozen lemonade concentrate, thawed
- 32 ounces ginger ale
Rugelach
By AzWench
These Rugelach are laced with zesty lemon, rich pecans, sweet brown sugar, and toasty vanilla to create the perfect...
- RUGELACH:
- 2 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon Kosher salt
- 2 sticks cold unsalted butter
- 1 (8-ounce) cold cream cheese, cubed
- 1 large egg yolk
- 1 1/4 teaspoons vanilla
- FILLING:
- 4 tablespoons unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 cup pecans, chopped
- zest of 1 lemon, plus zest and juice of 1 lemon for garnish
Emerald Smoothie
By AzWench
1. Place all ingredients into the Vitamix container in the order listed and secure lid
- 2 cups fresh, ripe pineapple, with core (or a 2-inch-thick slice)
- 1 stalk celery (7-inch stalk), halved
- 2 cups spinach leaves, gently packed
- 4 ounces low fat vanilla yogurt or vanilla soymilk
- 2 cups ice cubes
- sweetener to taste if pineapple is a bit tart
Soba Noodle Salad
By AzWench
Boil a large pot of salted water over high heat
- Dressing:
- Kosher salt
- 8 ounces dried buckwheat soba noodles
- 1/3 cup creamy almond butter
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sesame oil
- 1 1/2 tablespoons honey
- 2 teaspoons wasabi paste
- One 1 1/2-inch piece fresh ginger, peeled and coarsely chopped
- One 1 1/2-pound head napa cabbage, cored and shredded
- 3 green onions, thinly sliced
- 1 red bell pepper, cored, seeded and thinly sliced
- 1 hothouse cucumber, peeled, halved lengthwise and sliced into 1/4-inch-thick half-moon shapes
- 1 cup slivered almonds, toasted, see Cook's Note
- 3 tablespoons black sesame seeds
BBQ Chicken and Pineapple Pizza
By AzWench
This is a recipe I found quite some time ago, and I've made it probably 4 or 5 times since then (I apologize for th...
- 1 large, thin pizza crust (like Boboli)
- 1 cup grated mozzarella cheese
- 1/2 cup grated cheddar cheese
- 2 chicken breasts, fully cooked and shredded
- 1/2 cup BBQ sauce, plus more for brushing on the crust
- 1/4 cup ranch salad dressing
- 1 can crushed pineapple
- fresh cilantro, chopped, about 1/3 cup
Peas and Carrots
By AzWench
Melt the butter in a saute pan over medium heat
- 2 tablespoons butter
- 4 big carrots, cut into small dice
- 16 ounces frozen peas
- Salt and pepper
- Fresh basil leaves, chopped
Strawberry Lemonade Bars
By AzWench
Bars that taste like strawberry lemonade are even better than drinking it
- Crust and Crumble Topping:
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 1/2 cups all-purpose flour
- pinch salt, optional and to taste
- Filling:
- 1 large egg
- 1/2 cup plain or vanilla Greek yogurt; or sour cream (lite is okay)
- 1/3 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons vanilla extract
- 1/4 cup all-purpose flour
- Strawberry Layer:
- 2 heaping cups diced strawberries (fresh or frozen; I used a combo)
- 1/3 cup granulated sugar (or 1/2 cup if berries are sour)
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest, or to taste
- 2 teaspoons cornstarch
- up to 2 tablespoons all-purpose flour (if using fresh berries, you may not need any flour, and if using frozen berries you likely will need 2 tablespoons)
Quinoa with Tomato, Basil, and Mozzarella
By AzWench
Combine olive oil, balsamic, salt and pepper in a jar
- 1/2 cup Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1/2 teaspoon Salt, More To Taste
- 1/2 teaspoon Black Pepper
- 2 cups Red Quinoa
- 4 cups Water
- 1/2 teaspoon Salt
- 1 cup Red Grape Tomatoes, Halved Lengthwise
- 1 cup Yellow Cherry Tomatoes, Halved Lengthwise
- 8 ounces, weight Fresh Mozzarella, Cut Into Small Cubes
- 24 whole Basil Leaves (chiffonade)