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Recipes
Lemon-Lime Miniature Bundt Pound Cakes
By AzWench
FOR THE POUND CAKES: Position rack in center of oven and preheat to 325 degrees F
- For the Miniature Bundt Pound Cakes:
- 2 1/2 cups cake flour
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups sugar
- 6 large eggs
- 1 tablespoon vanilla extract
- 1 cup heavy whipping cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 tablespoon grated lemon peel
- 1 tablespoon grated lime peel
- For the Lemon-Lime Glaze Topping:
- 2 1/2 cups powdered sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 2 tablespoons heavy whipping cream
- 2 teaspoons grated lemon peel
- 2 teaspoons grated lime peel
Caramel Snack Mix
By AzWench
1. Preheat oven to 300 degrees F
- 1 12 ounce box crispy corn and rice cereal (about 12 cups)
- 1 1/2 cups mixed nuts, cashews, or almonds
- 1/2 cup packed brown sugar
- 1/2 cup light-color corn syrup
- 1/2 cup butter
- 2 cups chocolate-covered raisins, chocolate-covered peanuts, or semisweet or milk chocolate pieces
Green Shrimp Lo Mein
By AzWench
Add 2 to 3 tablespoons canola oil to a large saute pan
- Canola oil
- 1 to 2 tablespoons peeled and grated fresh ginger
- 3 cloves garlic, smashed and pasted with salt
- 1/2 large shallot, thinly sliced into half moons
- 8 ounces head-on, peeled and deveined shrimp, left whole
- Kosher salt and freshly ground black pepper
- 10 shiitake mushrooms, stems removed and thinly sliced
- 1/2 to 1 cup thinly sliced Napa cabbage
- 10 to 15 snow peas, cleaned and thinly sliced
- 1/4 cup chicken stock
- 2 to 3 tablespoons rice vinegar
- 2 to 3 tablespoons soy sauce
- 2 to 3 teaspoons sambal
- Pinch sugar
- 8 ounces lo mein noodles, par cooked
- 1/4 cup thinly sliced scallion greens
- 1 to 2 tablespoons chopped fresh cilantro, plus sprigs forgarnish
- Juice of 1 lime
Solvang Danish Red Cabbage
By AzWench
As seen on The Food Nanny
- 1/2 medium head red cabbage
- 1 cup white vinegar
- 1 cup white sugar
- 1 teaspoon coarse salt
- 1 1/2 cups water
- 2 small bay leaves
- 1/4 teaspoon ground cloves
North Peak Brewing Co. Veggie Burgers
By AzWench
Pico de gallo: In a large bowl, combine the tomatoes, onion, cilantro, jalapenos, garlic, lime juice, vegetable...
- Pico de gallo:
- 3/4 cup finely diced tomatoes, from about 2 tomatoes
- 1/4 cup finely diced onion
- 2 packed tablespoons (from 1/8 bunch) roughly chopped cilantro
- 2 tablespoons finely chopped canned jalapenos with juice
- 1 tablespoon minced garlic
- Juice of 1/2 lime
- 1 tablespoon vegetable oil
- 1/8 teaspoon Tabasco, or other vinegar-based hot sauce
- 1/4 teaspoon salt, plus more to taste
- Veggie burgers:
- 4 cups cooked black beans, from about 2 1/2 (15-ounce) cans
- (drained)
- 1/4 cup honey
- 1/4 cup molasses
- 2 teaspoons salt, more to taste
- 1 tablespoon cumin, more to taste
- 1/4 cup plus 1 tablespoon olive oil, plus more for sautéing the
- burgers
- 1/2 cup finely diced onion
- 9 ounces portobello mushrooms, cut into 1/4-inch pieces (about 4 cups)
- 1 cup pico de gallo
- 3 cups panko bread crumbs
- Semolina flour for dusting
- Sliced cheese, if desired
- Sliced toasted ciabatta rolls
Guacamole Poppers
By AzWench
These golden, deep-fried Guacamole Poppers are sure to be a big hit on your appetizer spread! Rich and creamy, then...
- 8 Hass avocados
- 4 tablespoons onion, minced
- 4 tablespoons cilantro, minced
- 2 tablespoons lime juice
- 4 tablespoons tomatoes, chopped
- 1 (1-ounce) packet guacamole seasoning, about 2 tablespoons
- 20 to 25 corn tortillas
- oil for deep-frying
- salt to taste
Tina's Chocolate Gravy
By AzWench
Mix the sugar, cocoa powder and flour together until there are no lumps
- 1 cup sugar
- 3 1/2 tablespoons cocoa powder
- 3 tablespoons self-rising flour
- 1 1/2 cups whole milk
- 1 tablespoon butter
- Hot buttered biscuits (Daddy's Biscuits) or ice cream, for serving
Chipotle-Habanero Pork BBQ Sandwich
By AzWench
For the dry rub: Mix together the sugar, chili powder, salt, cumin, paprika, garlic powder, onion powder, black pep...
- Dry Rub:
- 3 cups brown sugar
- 1 cup chili powder
- 1 cup kosher salt
- 1/2 cup cumin
- 1/2 cup paprika
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup black pepper
- 1/4 cup seafood seasoning, such as Old Bay
- 1/8 cup cayenne pepper
- One 8 to 12-pound bone-in pork butt
- BBQ Sauce:
- 10 cloves garlic, minced
- 2 onions, minced
- 4 tablespoons chili powder
- 4 cups molasses
- 2 cups beef stock
- 8 ounces mustard
- 8 ounces cider vinegar
- 4 ounces Worcestershire sauce
- 6 tablespoons steak sauce, such as A1
- 1 tablespoon salt
- 2 teaspoons black pepper
- 1 teaspoon hot sauce, such as Cholula
- Juice of 2 lemons
- 2 seeded chipotle peppers in adobo sauce
- 1 habanero, whole
- Citrus Dressing:
- 3 cups white wine vinegar
- 2 cups sugar
- 1 cup orange juice
- 2 tablespoons honey
- 1 tablespoon white pepper
- Celery seed
- Kosher salt
- 3 carrots, grated
- 1 head purple cabbage, shredded
- 15 Kaiser rolls, toasted
Cubano
By AzWench
Mix the mayonnaise and mustard in a small bowl and spread evenly on the inside of the bread slices
- Quick Garlic Pickles:
- 2 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 1 large wide loaf French bread (not baguette), halved lengthwise and quartered into 8 small slices
- 8 slices Swiss cheese
- 4 to 6 slices deli-style ham
- 5 to 6 ounces thinly sliced pork (roast, chop or pulled)
- Quick Garlic Pickles, recipe follows
- 4 tablespoons butter, softened
- 1 large cucumber, peeled and sliced thinly
- 1/4 cup white vinegar
- 3 tablespoons chopped onion
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 teaspoon red pepper flakes
- 3 cloves garlic, minced
Chicken Avocado Burger
By AzWench
1. Toss all ingredients together, being careful to not mush the avocado
- 1 lb. ground chicken
- 1 firm but ripe, Fresh California Avocado
- 1 clove garlic, chopped
- 1 jalapeño pepper, chopped (optional)
- 1/3 cup panko crumbs
- 1 egg
- 1/2 tsp. salt
- 1/4 tsp. pepper