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Recipes
BA’s Best Rice Pudding
By bjlazyl
Combine brown sugar, rum, orange juice, and a splash of water in a small saucepan over medium-high heat
- 1/2 cup light brown sugar
- 2 tablespoons dark rum
- 2 tablespoons orange juice
- 1/2 cup raisins, dried cherries, or chopped dried apricots
- 4 1/2 cups whole milk
- 1 cup arborio or sushi rice
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 2 cinnamon sticks
- 1 1” piece orange peel
- Kosher salt
- 1 vanilla bean, split lengthwise
- 1 large egg yolk
Sautéed Radishes with Bacon
By bjlazyl
Cook bacon in a medium skillet over medium heat until fat begins to render, about 3 minutes
- 2 oz. chopped slab bacon
- 3/4 pound red radishes, halved (quartered if large)
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon sugar
- 1/4 cup fresh flat-leaf parsley leaves
- Kosher salt and freshly ground black pepper
Gingerbread and White Chocolate Mousse Trifle
By bjlazyl
MAKE THE GINGERBREAD Preheat the oven to 325°
- Nonstick baking spray
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup unsulfured molasses
- 1/2 cup sugar
- 1 stick unsalted butter, melted
- 1 large egg
- 1 1/2 teaspoons finely grated ginger
- 1 tablespoon minced crystallized ginger
- 1/2 cup water
- 2 teaspoons unflavored powdered gelatin
- 4 large egg yolks
- 1/4 cup sugar
- 3 cups heavy cream
- 1/2 cup whole milk
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon kosher salt
- 10 1/2 ounces white chocolate, chopped
- 3/4 cup sugar
- 1/2 cup pomegranate juice
- 1/2 teaspoon fresh lemon juice
- 1/2 cup fresh pomegranate seeds
- Slivered crystallized ginger, for garnish
Gan Shao Xia (Sweet and Sour Shrimp)
By bjlazyl
Home cook Eatty Du makes these Shanghainese shrimp bathed in a sweet and tangy sauce
- INGREDIENTS
- 1/4 cup ketchup
- 2 tbsp. Chinese rice wine (available at Indian Foods Company)
- 1 tbsp. soy sauce
- 1 tbsp. mirin (available at Indian Foods Company)
- 1 tbsp. sugar
- 2 tbsp. canola oil
- 1 tbsp. minced ginger
- 3 scallions, cut into 2″ pieces
- 1 lb. large head-on shrimp, shelled and deveined
- Kosher salt and freshly ground black pepper, to taste
- Cooked white rice, to serve
Pot Roast
By bjlazyl
Heat oven to 340 degrees. Season meat generously with salt and pepper
- 3 pound boneless beef chuck roast
- Kosher salt and ground black pepper
- 3 tablespoons canola oil
- 4 tablespoons butter
- 2 medium red onions, cut into quarters
- 4 carrots, peeled and cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 rutabaga, peeled and cut into 12 to 16 pieces, about a pound
- 8 cremini mushrooms, halved
- 2 parsnips, peeled and cut into 2-inch pieces
- 1 head garlic, top cut off to expose cloves
- 3/4 cup tomato paste
- 2 bay leaves
- 3 sprigs rosemary
- 1 1/2 cups red wine, preferably cabernet
- 4 cups beef broth
Toffee Crunch Caramel Cheesecake
By bjlazyl
For gingersnap crust: Preheat oven to 350°F
- Nonstick vegetable oil spray
- 1 1/2 cups ground gingersnap cookies (about 7 1/4 ounces)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons (packed) golden brown sugar
- 4 8-ounce packages cream cheese, room temperature
- 1 cup (packed) golden brown sugar
- 2 tablespoons (1/4 stick) butter, melted
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups sugar
- 1/4 cup water
- 1/2 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
- 4 1.4-ounce English toffee candy bars (such as Heath or Skor), chopped
Macadamia Turkey Salad on Cucumber Slices
By bjlazyl
Preparation 1. In a small bowl, combine turkey, apple, mayonnaise dressing, chutney, chives or green onion, and gi...
- 1/2 cup(s) turkey, cooked, finely chopped
- 1/2 small apple(s), chopped
- campaignIcon Recipes
- 2 tablespoon dressing, low-fat mayonnaise-based
- 1 tablespoon chutney
- 1 tablespoon chives
- 1/2 teaspoon ginger, fresh
- 1/4 cup(s) nuts, macadamia
- 24 slice(s) cucumber(s)
Chicken With White Beans and Tomatoes
By bjlazyl
Directions Heat oven to 425° F
- 2 15.5-ounce cans cannellini beans, rinsed
- 1 pint grape tomatoes
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano, plus leaves for garnish
- 2 garlic cloves, smashed
- 1/4 teaspoon crushed red pepper
- 2 tablespoons olive oil
- kosher salt and black pepper
- 8 bone-in, skin-on chicken thighs (about 3 pounds total)
Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette
By bjlazyl
Preparation 1. Cook bacon in a skillet over medium heat until crisp
- 3 slices center-cut bacon $
- 1 pound jumbo shrimp, peeled and deveined $
- 2 cups thinly sliced fennel bulb (about 1 medium bulb) $
- 1 cup grape tomatoes, halved $
- 1/2 cup thinly sliced red onion $
- 1 (9-ounce) package fresh baby spinach $
- 2 tablespoons finely chopped shallots
- 3 tablespoons extra-virgin olive oil $
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepperIngredient Search
Smoked Paprika Vinaigrette correct
By bjlazyl
Directions In a blender, combine all the ingredients and purée until smooth
- 2 cups Arbequina olive oil
- 1/4 cup sherry vinegar
- 3 tablespoons Dijon mustard
- 3 garlic cloves
- 1 shallot
- Kosher salt and freshly ground black pepper, to taste
- 3 Tablespoons pimenton de la vera