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Recipes
Gingerbread People
By polledl
For a whimsical presentation, arrange these cookies in a lunch box lined with colorful packing paper
- Cookies:
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3/4 cup granulated sugar
- 1/4 cup butter, softened
- 1/2 cup molasses
- 1 large egg
- Decorations:
- 1 1/4 cups powdered sugar
- 2 tablespoons 2% milk
- 1/4 cup colored sugar sprinkles
Kittencal's Famous Caesar Salad
By polledl
1In a small 2-cup mini food processor, process/mince the anchovy fillets and garlic together until finely minced (d...
- 1 large head romaine lettuce (washed over and thoroughly dried)
- 1 1/2 cups garlic-flavored croutons (or to taste, see Kittencal's Garlic Croutons)
- parmesan cheese freshly grated black pepper (to taste)
- DRESSING
- 2 anchovy fillets (or to taste)
- 2 fresh garlic cloves (or to taste)
- 1 cup mayonnaise (not salad dressing Hellman's is best)
- 1/4 cup half-and-half cream or 1/4 cup milk
- 1/3 cup grated parmesan cheese
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon Dijon mustard (Hellman's Dijonnaise is best!)
- salt and pepper
- 2 teaspoons Worcestershire sauce (or to taste) (optional)
- buttermilk or half-and-half, for thinning
Easy Chicken Cacciatore
By polledl
Grandma never soaked mushrooms in water, because this causes them to become mushy
- 8 ounces dry egg noodles
- 1 (15-ounce) can chunky Italian-style tomato sauce
- 1 cup chopped green bell pepper
- 1 cup sliced onion1 cup sliced mushrooms
- 4 boneless, skinless chicken-breast halves (about 5 ounces each)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Apple Dumpling Dessert
By polledl
Serve warm with vanilla ice cream
- 1 crust Schwan's starter crusts (671)
- 4 Granney Smith applers, cored and quartered
- 1 stick butter, melted
- 1 1/2 cup sugar
- 2 tsp cinnamon
- 1 can (12 oz) Mountain Dew soft drink
Ultimate S'More Anniversary Cake
By polledl
Directions Preheat the oven to 350°F
- Brownie
- Adapted from King Arthur Flour Fudge Brownie recipe
- 2 sticks unsalted butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups Double-Dutch Dark Cocoa or Dutch-process cocoa
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder (I used instant coffee)
- 1 tablespoon vanilla extract
- 1 1/2 cups All-Purpose Flour
- 2 cups chocolate chips (I used semi sweet)
- Cheesecake
- 1 1/4 pounds cream cheese (20 oz), room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- hocolate Chip Cookie
- Used my favorite chocolate chip cookie recipe , spread half of the batch in each cake pan and bake at 350 for 12 minutes, until it’s slightly golden. Not TOO golden or the cookie will be crispy, and you want a soft cookie in the cake.
- Chocolate Frosting
- Recipe adapted from Sweetapolita
- Ingredients
- 6 ounces unsweetened chocolate, melted and cooled (I let it cool about 1 hour, stirring occasionally)
- 4 1/2 cups confectioners’ sugar (no need to sift)
- 3 sticks (12 ounces) unsalted butter, at room temperature
- 6 tablespoons milk
- 1 tablespoon vanilla extract
- Marshmallow Filling
- Recipe from My S’more Refrigerator Cake
- 1 jar (7 oz) marshmallow fluff
- 1 stick butter, room temperature
- 1 cup powdered sugar
- 1 tbsp vanilla extract
Emeril's Leftover Turkey Stir Fry
By polledl
1.In a small bowl combine the rice wine, soy sauce, chicken broth, sugar, crushed red pepper, green onion tops and ...
- 2/3 cup Chinese rice wine or Mirin
- 1/3 cup low sodium soy sauce
- 1/3 cup low sodium chicken broth
- 3 tablespoons sugar
- 1 ?4 teaspoon crushed red pepper
- 2 tablespoons thinly sliced green onion tops
- 1 tablespoon chili garlic sauce
- 2 tablespoons peanut oil
- 1 red bell pepper, stemmed and seeded, cut into 1/2 inch strips
- 1 green bell pepper, stemmed and seeded, cut into 1/2 inch strips
- 1 large sweet onion, sliced lengthwise into 1/2-inch strips
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons minced ginger
- 3/4 cup defrosted edamame
- 2 cups leftover turkey breast, cut or shredded into bite size pieces
- 2 tablespoons cornstarch mixed with
- 1/4 cup water
Roast Lamb with Mint Sauce
By polledl
Remove the lamb from the refrigerator about an hour before starting to bring it up to room temperature
- 1 1/2 lbs lamb top round
- 3 cloves of garlic grated
- for rub
- 1 Tbs kosher salt (halve if using table salt)
- 1/2 tsp black peppercorns
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- for mint sauce
- 5 sprigs of mint, stems removed and discarded
- 1 small shallot
- 1 small clove garlic
- 2 Tbs cider vinegar
- 2 Tbs olive oil
- 1 tsp sugar
- 1/2 tsp kosher salt
Cream Cheese fudge
By polledl
Melt butter and add cream cheese & cream together
- 1/2 c butter
- 1 8-oz. pkg. cream cheese (softened)
- 1/2 c cocoa
- 1 1 lb. box powdered sugar
- dash vanilla
- 1/2 c chopped nuts
Crockpot Bacon Cheese Potatoes
By polledl
Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick...
- 1/4 pound bacon, diced – I bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
- 2 medium onions, thinly sliced
- 4 medium potatoes, thinly sliced (or if you use a new potato then halve)
- 1/2 pound cheddar cheese, thinly sliced (shredded is fine)
- salt and pepper
- butter
- Green Onions (optional)
Roasted Tilapia with Orange-Parsley Salsa
By polledl
All parts of the orange—juice, rind, and pulp—flavor the quickly cooked fish
- 3 oranges (about 1 pound)
- 1/4 cup chopped fresh parsley, divided
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided
- 4 (6-ounce) tilapia fillets
- 1/2 teaspoon freshly ground black pepper, divided
- 2 cups hot cooked instant white rice