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Recipes
Quick 'N' Easy Beef Quesadillas
By AzWench
1. Place onion and green pepper in a small microwave-safe bowl
- 6 ounces thinly sliced roast beef
- 1 small onion, peeled and thinly sliced
- 1/4 cup chopped green bell pepper
- 1/2 cup Salsa, divided
- 3/4 cup shredded colby-jack cheese
- 4 (7-in.) flour tortillas
Farro Salmon Salad
By AzWench
Grains: 3 cups farro Cook grains in 5 cups chicken stock
- .
Buttermilk Bar Doughnuts
By AzWench
To Make the Doughnuts: Sift the flour, baking powder, baking soda and salt together in a large bowl
- 3 1/2 cups cake flour
- 2 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp salt
- 1 cup granulated sugar
- 2 tbsp vanilla paste (or extract)
- 2 tbsp shortening
- 2 tbsp unsalted butter, melted
- 4 egg yolks, room temperature
- 3/4 cup buttermilk, room temperature
- vanilla bean glaze
- 2 cups confectioners' sugar, sifted
- 2 tbsp vanilla paste (or extract)
- 1/4 cup boiling water
Iced Mocha Frappe
By AzWench
In a heat-proof bowl or pitcher, add the coffee, hot chocolate mix, and sugar
- 4 cups brewed coffee, hot
- 4 (1-ounce) packages hot chocolate mix (3/4 cup mix)
- 4 tablespoons sugar
- 1 cup heavy cream
- 2 teaspoons vanilla extract
- Whipped cream, for serving
Salted Chocolate-Caramel Rounds
By AzWench
1. In a medium bowl stir together flour, cocoa powder, baking soda, and salt; set aside
- 2 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 36 milk chocolate-covered round caramels
- 12 vanilla caramels, unwrapped
- 1 tablespoon whipping cream, half-and-half, or light cream
- Coarse salt
Easy Avocado Spread
By AzWench
A Chilean Hass Avocado, mashed with a little lemon juice and some salt, can make a terrific spread for sandwiches a...
- 1 ripe of avocado
- fresh squeezed lemon juice
- salt, to taste
Raspberry Zebra Cheesecake
By AzWench
This decadent raspberry–vanilla zebra cheesecake is a showstopping, sophisticated version of one of America’s f...
- For the crust:
- 2 cups (8 oz./227 g) finely crushed chocolate cookie crumbs, like Nabisco® Famous® cookies
- 3 ⁄4 cup (3 oz./85 g) finely chopped pecans
- 2 Tbs. granulated sugar
- Pinch of table salt
- 4 Tbs. (2 oz./57 g) unsalted butter, melted
- For the filling:
- 2-1 ⁄2 cups (12-1⁄2 oz./354 g) fresh or thawed frozen raspberries
- 3 packages (8 oz./227 g each) cream cheese, slightly softened
- 1 cup (8 oz./227 g) mascarpone
- 2 Tbs. unbleached all-purpose flour
- 1-1 ⁄2 cups (10-1⁄2 oz./298 g) granulated sugar
- 2 tsp. finely grated lemon zest
- 1 ⁄4 tsp. table salt
- 4 large eggs, at room temperature
- 1 Tbs. pure vanilla extract
Fresh Tomato and Garlic Pizza
By AzWench
Flavored with a little oregano, this is a pizza lover’s dream pie, especially when made with perfectly ripe, loca...
- Flour for the peel
- 2 8-oz. balls pizza dough (homemade or store-bought) at room temperature
- 4 to 6 Tbs. extra-virgin olive oil
- 6 Tbs. minced garlic
- 1-1/2 cups coarsely grated mozzarella
- 2 medium ripe tomatoes, sliced between 1/8 and 1/4 inch thick
- Flaky sea salt
- 3 oz. fresh goat cheese, crumbled
- 1 cup coarsely grated Parmigiano-Reggiano
- 2 pinches dried oregano
Hill Country Peach Cobbler
By AzWench
Preheat the oven to 350 degrees
- 1/2 cup unsalted butter
- 1 cup sugar
- 1 cup flour
- 1 tablespoon baking powder
- 3/4 cup milk
- 3 cups sliced fresh peaches, peels left on
- 1/2 cup firmly packed golden brown sugar
Savory Amaranth Pilaf
By AzWench
Add oil in a medium pot and sauté the shallot and parsley
- 2 T. olive oil
- 1 shallot, minced
- 2 T. parsley
- 1/4 cup raisins
- 1/4 cup pistachios
- 4 cups vegetable broth
- 2 1/2 cup amaranth, whole grain uncooked
- Pinch salt and pepper