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Recipes
blueberry cheesecake jars
By bjlazyl
Combine all of the graham cracker crust ingredients and “tamp” about 3 Tablespoons into each of 6 half-pint can...
- for the graham cracker crust layer:
- ~ serves 6 ~
- 1 heaping cup of graham cracker crumbs
- 3 Tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup melted butter
- or the cheesecake layer:
- 8 oz. cream cheese, room temperature
- 1/2 cup sugar
- 1/2 cup sour cream
- 2 Tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1 teaspoon lemon or orange zest
- for the blueberry layer:
- TIP: a little almond extract will make canned pie filling taste fresh and wonderful!
- 1 (20 oz.) can blueberry pie filling
- 1/4 teaspoon pure almond extract
brown rice tabouleh
By bjlazyl
How to Make It Step 1 In a saucepan, bring the rice and 1 quart of water to a boil
- 2 cups short-grain brown rice
- 1/2 cup dried apricots
- 1/2 cup sliced almonds
- 1/4 cup pine nuts
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 cups chopped parsley
- 1 cup chopped cilantro
- 1/2 cup chopped mint
- 1/4 cup salted toasted sunflower seeds
- 1 cup cherry tomatoes, halved
- Salt and freshly ground pepper
Recipe: Easy Slow Cooker Beef Stroganoff
By bjlazyl
Coat a 5-quart or larger slow cooker with cooking spray
- Cooking spray
- 2 pounds chuck or bottom round beef stew meat, cut into 1 1/2-inch pieces
- 1 /4 cup all-purpose flour
- 1 1/4 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 ounces cremini mushrooms, sliced 1/4-inch thick
- 1 small yellow onion, diced (about 1 cup)
- 2 cloves garlic, minced
- 1 1/4 cups low-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 8 ounces dried egg noodles
- 2 tablespoons unsalted butter, melted
- 1 cup full-fat sour cream (8 ounces)
- 2 tablespoons chopped Italian parsley leaves (optional)
Pla Goong (Spicy Thai Shrimp Salad)
By bjlazyl
Bring a pot of 3 quarts of water to a boil
- Salt (optional)
- 3 ounces lime juice (from about 3 limes)
- 3 tablespoons fish sauce
- 1 1/2 tablespoons sugar
- 2 tablespoons nam prik pao (Thai chile paste in oil)
- 2 finely chopped Thai bird chiles, or to taste
- 1 pound large shrimp (1 1/2 pounds if heads-on)
- 2/3 cup very thinly sliced lemongrass (see note)
- 1 large shallot, thinly sliced
- 1/2 cup roughly chopped cilantro
- 1/2 cup whole mint leaves
- 6 kaffir lime leaves, finely shredded
- Jasmine rice, for serving
Pickled Green Beans
By bjlazyl
Rinse green beans and break off stem ends
- 6 to 7 ounces green beans
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1/4 teaspoon black peppercorns
- 3 sprigs fresh dill
- 1 bay leaf
- 1/2 cup white wine vinegar
- 1/2 cup sherry vinegar
- 1/2 cup water
- 1 tablespoon raw brown (turbinado) sugar
- 1 teaspoon fine sea salt
- 1 large garlic clove, quartered
Mujaddara with Spiced Yogurt
By bjlazyl
Preheat the oven to 400 degrees
- 3/4 cups Puy lentils (aka French lentils, the tiny dark brown ones)
- 1 teaspoon salt, divided
- 1 cup jasmine rice
- 2 tablespoons butter
- 3 tablespoons olive oil
- 6 cups onions (about 3 medium onions), halved and thinly sliced
- 1/2 cup Greek yogurt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin (freshly ground, if possible)
- 1/2 teaspoon coriander (freshly ground)
- 1/2 teaspoon spicy paprika or aleppo pepper
- 3 tablespoons chopped fresh mint
- Juice and zest of half a lemon
- 1/4 teaspoon salt
Honey-Nut Filling
By bjlazyl
Bring pecans, pistachios, walnuts, honey, salt, and 1/2 cup water to a boil in a medium saucepan
- raw pecans, coarsely chopped
- raw pistachios, coarsely chopped
- raw walnuts, coarsely chopped
- honey
- kosher salt
- unsalted butter
Classic Meatballs Recipe | SAVEUR
By bjlazyl
In a large bowl, combine beef, pork, pork fat, prosciutto, parsley, oregano, fennel seeds, chile flakes, cumin, all...
- 10 oz. ground beef chuck or veal
- 10 oz. ground pork shoulder
- 2 oz. minced pork fat or unsmoked bacon
- 2 oz. prosciutto, minced
- 1 1⁄4 cups loosely packed flat-leaf parsley leaves, minced, plus more for garnish
- 2 tsp. dried oregano
- 1 1⁄2 tsp. fennel seeds
- 1 tsp. crushed red chile flakes
- 1 ⁄2 tsp. ground cumin
- 1 ⁄4 tsp. ground allspice
- 7 slices white bread, finely ground in a food processor
- Kosher salt and freshly ground black pepper, to taste
- 2 ⁄3 cup ricotta, drained in a strainer for 2 hours
- 2 tbsp. milk
- 3 eggs, lightly beaten
- 6 tbsp. extra-virgin olive oil, plus more for greasing
- 1 ⁄4 cup dry red wine
- 4 cups canned tomato purée
- 1 cup beef or veal stock or water
- Grated parmesan, for garnish
Slow cooker pumpkin pie makes holiday baking easier than ever
By bjlazyl
Directions: In a large mixing bowl, mix together pumpkin, milk, rum, brown sugar, one-third of the Bisquick, eggs...
- 15 ounces canned pumpkin puree
- 9 ounces evaporated milk
- 3 ounces spiced rum (we used Captain Morgan)
- 3/4 cup brown sugar
- 2/3 cup Bisquick, divided
- 2 eggs, lightly beaten
- 3 tablespoons butter
- 2 teaspoons pumpkin pie spice
- Whipped cream for garnish
Hummus with Tahini & Spicy Chickpeas
By bjlazyl
Ingredients chickpeas 1/4 cup extra-virgin olive oil 1/4 cup minced Spanish onion 4 garlic cloves, thin...
- 1 /4 cup extra-virgin olive oil
- 1 /4 cup minced Spanish onion
- 4 garlic cloves, thinly sliced
- 1 jalapeño—halved lengthwise, seeded and thinly sliced crosswise
- One 14-ounce can chickpeas, rinsed and drained
- 2 tablespoons Aleppo pepper (see Note)
- 1 teaspoon ground cumin
- 1 /2 teaspoon ground caraway
- 1 /2 teaspoon ground coriander
- Kosher salt
- 1 /4 cup fresh lemon juice
- Two 14-ounce cans chickpeas, rinsed and drained
- 1 /2 cup tahini
- 1 tablespoon ground cumin
- 2 tablespoons chopped parsley
- Lemon wedges and warm pita bread, for serving
- How to Make It
- Step 1 prepare the chickpeas
- Step 2 meanwhile, make the hummus
- In a food processor, combine the lemon juice and garlic and pulse until the garlic is very finely chopped. Let stand for 10 minutes, then add the chickpeas, tahini, cumin and 1/2 cup of water and puree until smooth. Season with salt.
- Step 3 meanwhile, make the hummus
- Spoon the hummus onto plates and top with the spicy chickpeas. Garnish with the parsley and serve with lemon wedges and pita bread.
- Make Ahead
- The hummus and spicy chick-peas can be refrigerated separately overnight. Bring the hummus to room temperature and gently reheat the chickpeas before serving.
- Notes
- Aleppo pepper is a moderately hot crushed dried chile from Syria and Turkey. It is available at gourmet markets and penzeys.com.