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Recipes
The Best Fresh Margaritas
By tcasteel2000
1. Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with pla...
- 4 teaspoons grated lime zest
- 1/2 cup lime juicefrom 2 to 3 medium limes
- 4 teaspoons grated lemon zest
- 1/2 cup lemon juicefrom 2 to 3 medium lemons
- 1/4 cup superfine sugar
- pinch table salt
- 2 cups crushed ice
- 1 cup 100 percent agave tequila, preferably Reposado
- 1 cup Triple Sec
Beef, Cheese, and Noodle Bake
By tcasteel2000
Joy Zacharia, Cooking Light JANUARY 2006
- 1 (8-ounce) package small elbow macaroni
- Cooking spray
- 1 cup prechopped onion
- 1 cup preshredded carrot
- 2 teaspoons bottled minced garlic
- 1 pound lean ground sirloin
- 1 cup tomato sauce
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper
- 1 cup fat-free milk
- 2 tablespoons all-purpose flour
- 1/8 teaspoon ground nutmeg
- 1 1/2 cups (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided
Pumpkin Chili
By tcasteel2000
Preparation Heat a large heavy-bottomed pot (or Dutch oven) over medium-low heat
- 2 tablespoons coconut oil
- 1 medium onion, small dice
- 1 green pepper, small dice
- 3 cloves garlic, minced (or garlic powder to taste)
- 1 1/2 teaspoons salt
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- 1 pound ground beef
- 1 15-oz can diced tomatoes
- 1 4-oz can diced green chiles
- 1 15-oz can pinto beans, drained and rinsed
- 2 cups pumpkin puree
- Blue corn tortilla chips, for garnish
- Sour cream (optional)
Chicken-Avocado Salad
By tcasteel2000
Preparation Combine olive oil, orange juice, vinegar, and a dash of salt and pepper in a small bowl
- 2 tsp. olive oil
- 1 tsp. orange juice
- 1 tsp. sherry vinegar
- dash of salt
- dash of pepper
- 3/4 cup cooked bulgur
- 2 oz. cooked, shredded roasted chicken
- 1/2 cup sliced avocado
- 6 cherry tomatoes, halved
- 1 Tbsp. feta cheese
Peach Shortcakes
By tcasteel2000
1. For The Fruit: Gently toss three-quarters of peaches with 4 tablespoons sugar in large bowl
- 2 pounds ripe but firm peaches (4 to 5 medium), peeled, pitted, and cut into 1/4-inch-thick wedges (see note)
- 6 tablespoons sugar
- 2 tablespoons peach schnapps (see note)
- 2 cups unbleached all-purpose flour (10 ounces)
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 3/4 teaspoon table salt
- 2/3 cup buttermilk, cold (see note)
- 1 large egg
- 8 tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
Roasted Harvest Vegetables Recipe
By tcasteel2000
Directions Place vegetables in a large bowl
- 8 small red potatoes, quartered
- 2 small onions, quartered
- 1 medium zucchini, halved and sliced
- 1 medium yellow summer squash, halved and sliced
- 1/2 pound fresh baby carrots
- 1 cup fresh cauliflowerets
- 1 cup fresh broccoli florets
- 1/4 cup olive oil
- 1 tablespoon garlic powder
- 1-1/2 teaspoons dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Sucre a la creme with Maldon salt and pecans
By tcasteel2000
Chuck Hughes Ingredients Oil, for greasing pan 1 1/2 cups brown sugar 1 cup 35-percent cream 1/2 cup sugar 1/2
- Chuck Hughes Ingredients
- Oil, for greasing pan
- 1 1/2 cups brown sugar
- 1 cup 35-percent cream
- 1/2 cup sugar
- 1/2 cup maple syrup
- 1 tablespoon butter
- Pinch salt
- 1/2 teaspoon vanilla extract
- 1/2 cup pecans, toasted and roughly chopped, for garnish
- Maldon salt, for garnish
Wicked Good Boston Cream Pie
By tcasteel2000
1. For the Pastry Cream: Heat half-and-half in medium saucepan over medium heat until just simmering
- 2 cups half-and-half
- 6 large egg yolks
- 1/2 cup (3 1/2 ounces) sugar
- pinch table salt
- 1/4 cup unbleached all-purpose flour
- 4 tablespoons cold unsalted butter, cut into four pieces
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon table salt
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1 1/2 cups (10 1/2 ounces) sugar
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 4 ounces bittersweet chocolate, chopped fine
Greek Tomato and Cucumber Salad with Farro
By tcasteel2000
Preparation 1. Combine the first 7 ingredients in a large bowl, stirring well with a whisk
- 1/2 tsp. grated lemon rind
- 3 Tbsp. fresh lemon juice
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- tsp. finely chopped fresh oregano
- 1/2 tsp. salt
- 1/4 tsp freshly ground back pepper
- 2 cups cooked farro
- 1/3 cup kalamata olives, pitted and halved lengthwise
- 1/3 cup thinly sliced red onion
- 1 1/2 pounds cherry tomatoes, halved
- 1 1/2 pounds small pickling cucumbers, halved lengthwise and cut into
- 1/2 inch thick slices
- 4 ounces feta cheese, crumbled, ( about 1/2 cup)
pumpkin, parsnip and squash beef stew
By tcasteel2000
Combine all ingredients in the slow cooker
- 2 pounds beef stew meat
- 2 cups cubed butternut squash
- 2 cups cubed pumpkin
- 1 cup chopped parsnips
- 1 cup chopped onion
- 1 cup raisins
- 1 tablespoon allspice
- 3 bay leaves
- 5 cups low sodium beef broth
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper