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Recipes
Caramel Popcorn
By AzWench
Preheat the oven to 250 degrees
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/4 cup dark corn syrup
- 2 tsp molasses
- 1 stick salted butter
- 6 tbsp heavy cream
- 1 rounded tsp kosher salt
- 12 cups of unsalted popped popcorn
- 1/2 tsp baking soda
- 2 tsp pure vanilla extract
- maldon sea salt for finishing
Grandma's Sunday Roast
By AzWench
"Low and slow" is the only way to go according to my great-grandmother
- 7 - 8 pound bottom round roast, untrimmed
- 1 tablespoon garlic salt
- 1 tablespoon kosher salt
- 2 teaspoons ground black pepper
- 2 large yellow onions, thickly sliced
- 2 cups water
Pie Crust
By AzWench
1. Combine dry ingredients in the bowl of a food processor fitted with the blade attachment
- 4 1/2 cups all purpose flour
- 2 tablespoons kosher salt
- 1 tablespoon 1 1/2 teaspoons granulated sugar
- 9 ounces unsalted butter cut into 1 inch cubes and refrigerated
- 5 ounces unsalted butter cut into 1 inch cubes and frozen for at least 20 minutes
- 1/2 cup to 3/4 cup cold dough water (ratio for dough water= 2 tablespoons red wine vinegar per 1 cup cold water)
Blackberry Cobbler
By AzWench
Preheat the oven to 350 degrees F
- 1/2 stick butter, melted, plus more for greasing pan
- 1 1/4 cups plus 2 tablespoons sugar
- 1 cup self-rising flour
- 1 cup whole milk
- 2 cups fresh (or frozen) blackberries
- Whipped cream and/or ice cream, for serving
Fish Tacos - Dad's
By AzWench
Marinate the Fish: In a glass or plastic bowl, stir together the olive oil, lime juice, chili powder and garlic
- For the marinade and fish:
- 1/4 cup Olive oil
- 1 tablespoon Fresh lime juice
- 1/4 teaspoon Chili powder
- 1 tablespoon finely chopped garlic
- 1/2 - 1 pounds bass, catfish or other whitefish
- For the salsa fresca:
- 2 Ripe tomatoes ; seeded and chopped
- 1/2 cup diced red onion
- 1 Serrano chile ; seeded and diced
- 1 tablespoons Cilantro finely chopped
- 1 tablespoon Fresh lime juice
- 1 tablespoon Olive oil
- Salt; and freshly ground pepper
- For the chipotle cream:
- 1 Chipoltle chili in adobo sauce; finely chopped or squished
- 1/2 cup Heavy cream
- To serve:
- 6 Corn or flour tortillas
- 1 cup Shredded cabbage
- Avocado Sauce:
- 2 ripe avocados; cubed
- 1/2 cup sour cream
- 1 clove garlic; grated
- Juice of 1 lime
Tequila-Lime Fajitas
By AzWench
For the marinade, combine lime juice, tequila, cooking oil, green chili peppers, bottled hot pepper sauce, and salt...
- 1/2 cup lime juice
- 1/4 cup tequila
- 1/4 cup cooking oil
- 1 can chopped green chili peppers, (4-ounce) drained
- 1/2 teaspoon bottles hot pepper sauce
- 1/4 teaspoon salt
- 1 pound boneless beef flank steak, or beef plate skirt steak
- 1 medium onion, thinly sliced
- 8 flour or corn tortillas (8-inch)
- 2/3 cup salsa (optional)
- 1 medium ripe avocado, pitted, peeled and sliced (optional)
- 1/2 cup sour cream (optional)
Glazed Salmon
By AzWench
Use center-cut salmon fillets of similar thickness so that they cook at the same rate
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cornstarch
- 4 center-cut skin-on salmon fillets , 6 to 8 ounces each (see note)
- Ground black pepper
- 1 teaspoon vegetable oil
- 1 recipe glaze (see related)
Texas Big Hairs Lemon-Lime Meringue Tarts
By AzWench
To Make the Crusts: Preheat the oven to 350 degrees
- Crust:
- 1 1/2 cups pecans or sliced almonds
- 1 cup unsalted butter, at room temperature, plus about 2 tablespoons for greasing tart pans
- 1 cup powdered sugar
- 2 teaspoons vanilla
- 1 1/2 cups flour
- 1/4 teaspoon salt
- Lemon-Lime Curd:
- 10 extra-large egg yolks (reserve the egg whites for the meringue)
- 1 1/2 cups sugar
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezec lime juice
- zest of 2 lemons
- 2 tablespoons unsalted butter
- Meringue:
- 10 extra-large egg whites, at room temperature
- 3 cups sugar
Lemon Lust Cake
By AzWench
Make the Lemon Curd: Set a fine-mesh sieve over a medium bowl and set aside
- Lemon Curd:
- 8 large egg yolks
- 1 1/4 cups sugar
- 2 teaspoons finely grated lemon zest
- 3/4 cup freshly squeezed lemon juice
- pinch of salt
- 1/2 cup unsalted butter, cut into tablespoons
- Lemon Cake:
- 3 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 4 large eggs
- 2 teaspoons finely grated lemon zest
- 1/4 cup strained freshly squeezed lemon juice
- 2/3 cup whole milk
- Lemon Cream Cheese Filling:
- 3/4 cup heavy cream
- 4 ounces cream cheese, softened
- 1/2 teaspoon vanilla
- 1 cup Lemon Curd
- Lemon Soaking Syrup:
- 1/3 cup water
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup sugar
- Lemon Buttercream:
- 1 1/2 cups unsalted butter, softened
- 1 cup Lemon Curd
- pinch of salt
Almond Tarts
By AzWench
These tasty little tarts, with their sweet, ground almond filling, are a wonderful finish to a light summer meal
- Crust:
- 1/2 cup sugar
- 1/2 cup (8 tablespoons) soft butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup almond flour or finely ground sliced or slivered almonds
- Filling:
- 1/4 cup (4 tablespoons) soft butter
- 1/4 teaspoon salt
- 1 cup sugar
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/4 cups almond flour or finely ground sliced or slivered almonds
- Glaze:
- 1 cup glazing sugar or confectioners' sugar
- 2 tablespoons milk
- raspberries, for garnish