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Recipes
Tony Roma's Red Hots
By AzWench
Combine all of the ingredients for the barbeque sauce in a saucepan over high heat
- 1 cup ketchup
- 1 cup vinegar
- 1/2 cup dark corn syrup
- 2 tablespoons molasses
- 1/2 tablespoon red bell pepper ; finely diced
- 2 teaspoons sugar
- 1 teaspoon liquid smoke flavoring
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon Tabasco sauce
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 4 pounds pork spareribs
- Tony Roma's World Famous Ribs
Almost Hands-Free Risotto with Parmesan and Herbs
By AzWench
This recipe does not employ the traditional risotto method; the rice is mainly stirred for 3 minutes toward the end...
- 5 cups low-sodium chicken broth
- 1 1/2 cups water
- 4 tablespoons unsalted butter
- 1 large onion , chopped fine (about 1 1/2 cups)
- Table salt
- 1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
- 2 cups Arborio rice
- 1 cup dry white wine
- 2 ounces grated Parmesan cheese (about 1 cup)
- 1 teaspoon juice from 1 lemon
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh chives
- Ground black pepper
Chocolate-Raspberry Cream Pie
By AzWench
This impressive-looking pie starts with a simple press-in graham cracker crust that is coated with a layer of choco...
- For the raspberry syrup:
- 1 pound plus 2 ounces raspberries (about 4 1/2 cups)
- 3/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 3/4 teaspoon finely grated lime zest (from about 1 medium lime)
- 2 teaspoons freshly squeezed lime juice
- For the crust and chocolate layer:
- 12 whole graham crackers (about 6 ounces)
- 4 tablespoons unsalted butter (1/2 stick), melted
- 1/3 cup bittersweet chocolate chips (about 2 ounces)
- 1/4 cup heavy cream
- For the raspberry cream filling and to assemble:
- 1 1/2 cups cold heavy cream
- 3 tablespoons granulated sugar
- 3/4 teaspoon vanilla extract
- 12 ounces raspberries (about 3 cups)
- 1/3 cup bittersweet chocolate chips (about 2 ounces)
Sunday Night Stew
By AzWench
Salt and pepper stew meat
- Stew:
- 3 Tablespoons Olive Oil
- 1 Tablespoon Butter
- 2 pounds Beef Stew Meat (chuck Roast Cut Into Chunks)
- Salt And Pepper
- 1 whole Medium Onion, Diced
- 3 cloves Garlic, Minced
- 4 ounces, weight Tomato Paste
- 4 cups Low Sodium Beef Stock Or Broth, More If Needed For Thinning
- Several Dashes Worcestershire
- 1/2 teaspoons Sugar
- 4 whole Carrots, Peeled And Diced
- 2 whole Turnips, Peeled And Diced
- 2 Tablespoons Minced Fresh Parsley
- Mashed Potatoes:
- 5 pounds Russet Potatoes (peeled)
- 1 package (8 Ounce) Cream Cheese, Softened
- 1 stick Butter, Softened
- 1/2 cups Heavy Cream
- 1 teaspoon Seasoned Salt
- Salt And Pepper, to taste
Mexican Layer Dip
By AzWench
Begin by throwing the refried beans into a small pan over medium-low heat
- 1 can Refried Beans
- Tabasco Sauce, To Taste
- 1 can Diced Green Chilies
- Ground Cumin, to taste
- 3/4 cups Grated Sharp Cheddar Cheese
- 1 cup Sour Cream
- 1 cup Guacamole
- 3/4 cups Monterey Jack Cheese
- 1 can Black Olives
- 1 cup Pico De Gallo
Strawberry Asparagus Salad
By AzWench
Simple ingredients, but oh so good
- For the Salad:
- Fresh strawberries
- Fresh Asparagus
- Fresh Leafy lettuce
- Feta Cheese
- Pine nuts, roasted or almond
- Cooked Kamut
- Fresh mushrooms, sliced
- Roasted red peppers
- For the Dressing:
- 1/4 cup Xagave
- 1/4 cup olive oil
- 1/4 cup flax oil
- 1/4 cup white balsamic vinegar
- 3/4 cup fresh strawberries
- dash salt
(Maybe) KFC's Secret Recipe
By AzWench
This one's so secret that it's right in the name
- spices:
- Mix With 2 Cups White Fl.
- 2/3 tablespoon Salt
- 1/2 tablespoon Thyme
- 1/2 tablespoon Basil
- 1/3 tablespoon Oregano
- 1 tablespoon Celery Salt
- 1 tablespoon Black Pepper
- 1 tablespoon Dried Mustard
- 4 tablespoons Paprika
- 2 tablespoons Garlic Salt
- 1 tablespoon Ground Ginger
- 3 teaspoons White Pepper
Mongolian Beef & Broccoli
By AzWench
The sauce in this Mongolian beef is fire
- 1/4 c. plus 1 teaspoon vegetable oil
- 1 lb. flank steak, cut into strips
- 3 cloves garlic, finely chopped
- 2 tsp. freshly chopped ginger (peeled) or 1 tsp. ground ginger
- 2 tbsp. hoisin sauce
- 1/2 c. low-sodium soy sauce
- 1/4 c. brown sugar
- 1/4 c. water
- 1 head broccoli florets
- Sesame seeds, for garnish
- Cooked jasmine rice, for serving
Audriana's Pesto
By AzWench
Pesto is another go-to sauce that I use for hot dishes, cold dishes, pasta, sandwiches, you name it
- 1/3 cup pine nuts
- 1 1/2 cups packed fresh basil leaves, well rinsed and dried in a salad spinner
- 3 cloves garlic, crushed under a knife and peeled
- 2/3 cup extra virgin olive oil
- 1/2 cup (2 ounces) freshly grated Parmigiano-Reggiano cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Coconut Pancakes
By AzWench
This Coconut Pancake Recipe makes a fluffy pancakes with just the right amount of coconut flavor
- 1 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup shredded, sweetened coconut
- 1 egg, beaten
- 1/2 cup buttermilk
- 3/4 cup coconut milk (NOT coconut water, although that's tasty stuff)
- 1 tablespoon melted butter (I used salted.)
- additional butter or cooking spray for cooking surface