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Recipes
Margaritaville - The Best Smoothie
By AzWench
1. Fill the ice reservoir with ice cubes
- Drink:
- 1/4 cup Raspberry Sherbet
- 3 ounces Pineapple Juice
- 1/2 cup Fresh Strawberries
- Drinks:
- 1/2 cup Raspberry Sherbet
- 6 ounces Pineapple Juice
- 1 cup Fresh Strawberries
- Drinks:
- 3/4 cup Raspberry Sherbet
- 9 ounces Pineapple Juice
- 1 1/2 cups Fresh Strawberries
Raspberry Lemonade
By AzWench
Squeeze the lemons and pour the juice into a pitcher
- 4 cups fresh lemon juice
- 3 cups sugar
- 1 bag frozen raspberries
- Ice cubes, for serving
Fresh French Dressing
By AzWench
Serving Size 2 Tbsp Calories 50 Fat 4 g Saturated Fat 0
- 1/4 C red wine vinegar
- 1/4 C olive oil
- 2 medium vine-ripened tomatoes, halved and seeded
- 3 cloves garlic
- 1/8-inch slice red onion
- 3 Tbsp water
- 2 Tbsp tomato paste
- 3 dashes hot sauce
- 1 Tbsp honey
- 1 tsp Dijon mustard
- 1 tsp kosher or sea salt
- 1/2 tsp black pepper
- 1/4 tsp paprika
Brown Rice Meatballs
By AzWench
Brown rice is a great meat extender
- 2 pounds lean, ground beef or turkey
- 6 cups bread crumbs, can be gluten free
- 2 teaspoons garlic granules
- 1 teaspoon black pepper
- 1 teaspoon sea salt
- 1/2 cup Parmesan cheese
- 1/2 cup onion chopped fine
- 1/2 cup balsamic vinegar
- 2 cups brown rice cooked
- 6 eggs
- 3 tablespoons tuscan sunset Penzeys, or Italian seasoning
- 1 (24-ounce) can tomato sauce or Fresh made oven roasted tomatoes
Krispy Kreme Doughnuts
By AzWench
Doughnuts: Dissolve yeast in warm water in 2 1/2 qt bowl
- Doughnuts:
- 2 packages yeast
- 1/4 cup warm water ; (105-115°F)
- 1 1/2 cups milk ; lukewarm, (scalded then cooled)
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- Vegetable oil
- Creamy Glaze:
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water ; (4 to 6)
- Chocolate glaze:
- 1/3 cup butter
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water
- 4 ounces milk chocolate or semi-sweet chips
Corn: Chili Rellenos
By AzWench
Love a great rellenos, a good one is hard to find
- 12 large fresh green chilies or whole canned green chilies
- 8 oz Monterey jack cheese or Queso Fresco cut into long narrow strips
- Batter recipe (below)
- Vegetable oil or lard
- Can of green chili enchilada sauce
- Shredded melting cheese
- Batter Recipe
- 1 cup fresh ground spelt flour
- 3/4 cup fresh ground popcorn, aka cornmeal
- 1 t. Rumford's baking powder
- 1/2 t. salt
- 1 cup buttermilk
- 2 eggs, beaten
Crack Dressing
By AzWench
There is no point in lolling about if you aren’t eating good food
- 1/2 cup olive oil
- Juice of 3 lemons
- 1 clove garlic, minced
- 4 teaspoons dijon mustard
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked pepper
Cheesecake Factory™ Chicken Madeira
By AzWench
Sauteed chicken breasts topped with fresh asparagus and melted mozzarella cheese, covered with fresh mushroom Madei...
- 1 large whole, boneless chicken breast
- 1/2 lb. baby portabello mushrooms
- 2 slices mozzarella cheese
- 4 asparagus spears
- 1 1/2 cups Madeira wine
- 1 cup beef stock
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 tablespoons Wondra or flour
- 1/4 teaspoon crushed black pepper
- crushed sea salt, to taste
Cloud Shortcakes
By AzWench
Grated lemon peel or lemon oil adds bright flavor to these buttery shortcakes; the Bakewell Cream makes them rise e...
- 2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup Hi-maize Fiber
- 1/2 cup sugar
- 1 tablespoon grated lemon rind (lemon zest) or 1/8 teaspoon lemon oil, optional
- 1 tablespoon Bakewell Cream + 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 tablespoons buttermilk powder
- 6 tablespoons cold butter
- 2 teaspoons vanilla extract
- 1 cup milk
Pulled Pork Burritos
By AzWench
For the pork: Preheat the oven to 250 degrees F
- Pork:
- 2 pounds Boston butt, bone out
- 2 tablespoons sea salt
- 1 tablespoon cayenne
- 1 tablespoon ground black pepper
- 1 teaspoon ground cumin
- 5 to 6 cups medium-dice mixed carrots, celery and red onions
- 4 cups chicken stock
- Rice:
- 3 1/4 cups chicken stock
- 1 tablespoon annatto seed
- 2 cups rice
- 1/4 cup chopped fresh cilantro
- 2 jalapenos, de-seeded and diced
- Burrito:
- 1 cup fresh cilantro leaves, minced
- 1 tablespoon sea salt
- 1 1/2 teaspoons ground white pepper
- 1 lemon, halved
- 10 to 12 flour tortillas
- 2 cups black beans, cooked
- 2 cups shredded queso fresco or jack cheese
- 2 tablespoons butter, at room temperature