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Recipes
ATK Grilled Scallops
By AzWench
Double-skewering the scallops makes flipping easier
- ATK Basil Vinaigrette:
- 1 1/2 pounds dry sea scallops , 10 to 20 per pound, small side muscles removed
- 8 - 12 skewers
- Disposable 13- by 9-inch aluminum cake pan
- 2 tablespoons vegetable oil , plus extra for cooking grate
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- Kosher salt and ground black pepper
- Lemon wedges , for serving
- 2 tablespoons champagne vinegar
- 1 cup packed fresh basil leaves
- 3 tablespoons minced fresh chives
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 2 teaspoons sugar
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2/3 cup vegetable oil
Perfect Scrambled Eggs
By AzWench
It's important to follow visual cues, as pan thickness will affect cooking times
- 8 large eggs plus 2 large yolks
- 1/4 cup half-and-half
- Salt and pepper
- 1 tablespoon unsalted butter, chilled
McDonald's McRib Sandwich
By AzWench
Have you been fondly missing the guilty pleasure that is the famous boneless pork creation offered only for a limit...
- 16 ounces uncooked pork spareribs meat (cut off the bones from 1 rack)
- 3 tablespoons water
- 1 teaspoon granulated sugar
- 3/4 teaspoon salt
- 4 6-inch center split white sandwich rolls (Sara Lee makes the perfect size)
- 1 cup Hunt's Original Barbecue Sauce
- 8 dill pickle slices
- 1/2 cup sliced yellow onion
Millet Hot Breakfast Delight
By AzWench
Millet is perfect food for everyone and for breakfast you can't beat it
- 1 cup Millet
- 2 cup water
- Pinch of Salt
- 1/4 cup Xagave
- 1/4 cup Coconut oil
- 1/2 cup Peaches, canned
Classic Beef Stroganoff
By AzWench
Rich creamy grave with sliced steak over extra wide egg noddles
- 1 lb. beef tenderloin or sirloin steak, about 1/2 thick.
- 2 Tbl butter or margarine
- 1/2 lb mushrooms washed, trimmed & sliced (Optional)
- 1 Med. Onion, minced (about 1/2 cup)
- 1 can (10.5 oz.) condensed beef broth or bouillon.
- 2 Tbl Catsup
- 1 small clove garlic, minced
- 1 tsp salt
- 3 Tbl flour
- 1 cup sour cream
- 3 to 4 cups hot cooked noddles (see recpies for homemade noddles)
Brioche Doughnut
By AzWench
*Look for fresh yeast in the refrigerated or frozen food sections of gourmet markets
- Brioche Doughnut:
- 1/3 cup milk, warm
- 1 1/2 teaspoons fresh yeast*
- 5 eggs
- 3 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon salt
- 6 ounces butter, softened
- Vegetable oil, for frying
- Crazy Glaze:
- 4 egg whites**
- 1 teaspoon vanilla extract
- 3 cups confectioners' sugar
- Assorted brightly colored food coloring
- Special equipment: doughnut cutter
10-inch French Meat Pie
By AzWench
For the Dough: The dough can be made in advance
- Dough:
- 5 1/4 ounces all-purpose vegetable shortening
- 8 1/4 ounces unbleached pastry flour
- 1/4 cup plus 2 tablespoons cold tap water
- Meat filling:
- Salt
- 9 ounces 1/2-inch diced potato
- 1 pound ground beef
- 9 ounces finely ground pork
- 9 ounces 1/4-inch diced onion
- 1 7/8 teaspoons beef soup base, prepared according to package instructions
- 3 tablespoons, plus 1 1/2 teaspoons instant potato powder
- 3/8 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon ground black pepper
- Egg wash, for topping
Coconut Cupcakes with Chocolate and Almonds
By AzWench
Make the cupcakes: Position a rack in the middle of the oven and preheat to 325 degrees F
- For the Cupcakes:
- 2 large eggs plus 4 egg whites, at room temperature
- 1 cup cream of coconut
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 2 1/4 cups cake flour, sifted
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, cut into pieces, at room temperature
- For the Topping
- 2 cups whole milk
- 1 14-ounce package shredded coconut
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
- For the Glaze and Garnish:
- 6 ounces bittersweet chocolate, finely chopped
- 3 tablespoons light corn syrup
- 1 tablespoon unsalted butter
- 48 roasted almonds, for garnish
Apricot Almond Torte
By AzWench
Directions In a large bowl, beat the eggs, sugar and vanilla on high speed until thick and lemon-colored
- FROSTING:
- Ingredients
- 3 eggs
- 1-1/2 cups sugar
- 1 teaspoon vanilla extract
- 1-3/4 cups all-purpose flour
- 1 cup ground almonds, toasted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/2 cups heavy whipping cream, whipped
- 1 package (8 ounces) cream cheese, softened
- 1 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon almond extract
- 1-1/2 cups heavy whipping cream, whipped
- 1 jar (10 to 12 ounces) apricot preserves
- 1/2 cup slivered almonds, toasted
All-Purpose Muffins
By AzWench
This recipe not only works with lots of different ingredients, it also can accommodate various size pans
- FOR THE MUFFINS, WHISK:
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 ⁄2 tsp. table salt
- 2 eggs
- 1 cup plain or fruit-flavored yogurt
- 1 ⁄2 cup granulated sugar
- 1 stick unsalted butter, melted
- COMBINE:
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1 cup fruit or berries (such as blueberries, cranberries, cherries, diced peaches, or sliced banana)
- FOR THE BAKED GLAZE, STIR:
- 1 ⁄2 cup sifted powdered sugar
- 1 Tbsp. plain or fruit-flavored yogurt
- 1 Tbsp. coarse or turbinado sugar
- 1 ⁄4 tsp. vanilla extract