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Recipes
Devil's Food Cake
By tcasteel2000
Preparation Make cake: Preheat oven to 350°F
- 2/3 cup unsweetened cocoa powder plus more for dusting pans
- 12 Tbsp. or 1 1/2 sticks unsalted butter,softened
- 1 1/2 cups sugar
- 3 lg. eggs, at room temperature, separated
- 1/2 tsp. baking soda
- 1 cup milk
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- Frosting
- 3 cups sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp. salt
- 8 Tbsp. or 1 stick of unsalted butter
- 1 cup milk
- 1 tsp. vanilla extract
Fudge Brownies
By tcasteel2000
Preheat the oven to 350°F
- Olive cooking spray for the pan
- 2/3 cup mild honey, such as clover or orange blossom
- 1/3 cup natural, unsweetened cocoa powder
- 1/2 cup white whole wheat flour
- 1/4 teaspoon aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 2 tablespoons olive oil
- 1 large egg, at room temperature
- 3/4 teaspoon pure vanilla extract
Chicago-Style Deep-Dish Pizza
By tcasteel2000
1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low ...
- 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
- 1/2 cup (2 3/4 ounces) yellow cornmeal
- 1 1/2 teaspoons table salt
- 2 teaspoons sugar
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups water (10 ounces), room temperature
- 3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
- 1 teaspoon plus 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/4 cup grated onion, from 1 medium onion (see note)
- 1/4 teaspoon dried oregano
- Table salt
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 (28-ounce) can crushed tomatoes (see note)
- 1/4 teaspoon sugar
- 2 tablespoons coarsely chopped fresh basil leaves
- 1 tablespoon extra-virgin olive oil
- Ground black pepper
- 1 pound mozzarella cheese, shredded (about 4 cups)manually grated in the large holes of a cheese grater melts better than preshredded.
- 1/2 ounce grated Parmesan cheese (about 1/4 cup)
Northern Italian Beef Stew
By tcasteel2000
Preparation In a hot skillet, brown towel-dried pieces of beef in olive oil, in batches to avoid over-crowding
- 2 pounds lean top round or bottom round, trimmed of fat, cut into 1″ cubes
- 2 tablespoons olive oil
- 2 large sweet onions, diced
- 2 cups celery, cut into chunks
- 4 large carrots, peeled and cut into large rounds
- 1 lb crimini or button mushrooms, cut into chunks or thick slices
- 2 tablespoons minced garlic
- 2 cups dry red wine
- 1 1/2 pounds red bliss potatoes, cut in halves or quarters (1" chunks)
- 4 large tomatoes, chopped
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon dried marjoram or oregano (or 1 tablespoon fresh)
- 1/2 teaspoon dried sage (or 2 teaspoons fresh)
- 1 teaspoon dried basil (or 1 tablespoon fresh minced)
- 4 cups beef stock
- 2 cups marinara or tomato sauce
Harvest Pumpkin Muffins
By tcasteel2000
In a med. bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; set aside
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 cup butter, softened
- 3/4 cup honey
- 1 egg
- 1 cup pumpkin, packed solidly
- 1 cup chopped walnuts, toasted
Potato-Zucchini Skillet Pancakes with Cherry Tomato Salad
By tcasteel2000
Marie Simmons, Cooking Light APRIL 2006
- 3 cups shredded peeled Yukon gold potato (about 1 pound)
- 2 cups shredded zucchini (about 8 ounces)
- 1 cup shredded onion (about 1 small)
- 1/2 cup egg substitute
- 1/4 cup matzo meal
- 1/4 teaspoon salt
- Dash of freshly ground black pepper
- 4 teaspoons canola oil, divided
- 3 cups quartered cherry tomatoes
- 2 tablespoons chopped pitted kalamata olives
- 2 tablespoons chopped fresh parsley
- 1 teaspoon extravirgin olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Parmesan Polenta with Quick Ragu
By tcasteel2000
Preparation 1. Heat oil over medium heat in a 4-qt
- virgin olive oil
- 1 pound ground lean beef
- 1 small onion,
- chopped 3 garlic cloves, minced
- 1/4 cup sliced fresh basil leaves, plus more for serving
- 2 teaspoons chopped fresh oregano, or 2/3 of a tsp. dried
- 2 teaspoons chopped fresh rosemary, or 2/3 of a tsp. dried
- 1/4 teaspoon red chile flakes
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon pepper
- 2 tablespoons tomato paste
- 1 can (28 oz.) diced tomatoes
- 1 1/3 cups instant polenta
- 3 tablespoons butter
- 1/3 About 1/3 cup freshly shredded parmigiano
- reggiano cheese
calypso turkey salad
By tcasteel2000
Refrigerate at least oe hour before serving
- Turkey
Homemade miracle whip
By tcasteel2000
Mix the first four ing. together with a mixer
- 2 egg yolks
- 1/2 t salt
- 1 tbs powdered sugar
- 1 tbsp lemon or lime juice
- 2 tbsp vinegar
- 1 1/2 c vegetable oil
- 1 1/2 tbs cornstarch
- 1 tsp dry mustard
- 1/2 c boiling water
- 2 tbsp vinegar
- 1/2 tsp paprika
- 1/2 tsp garlic powder
Chicken Zoodle Soup
By tcasteel2000
Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat
- 2 tablespoons olive oil, divided
- 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 4 cups chicken stock
- 1 bay leaf
- 1 pound (3 medium-sized) zucchini, spiralized*
- 2 tablespoons freshly squeezed lemon juice
- 1 sprig rosemary
- 2 tablespoons chopped fresh parsley leaves