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Recipes
Lemon Pie
By polledl
1. Grate 1/2 cup rind from lemons
- 3 medium lemons
- 2 cups granulated sugar
- 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- Cooking spray
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs, lightly beaten
- 1/2 cup heavy whipping cream
- 2 tablespoons powdered sugar
Zinfandel-Braised Beef Brisket with Onions and Potatoes
By polledl
Preheat oven to 325°. Combine first 3 ingredients, stirring with a whisk
- 2 cups zinfandel or other fruity dry red wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup tomato paste
- 1 (2 1/2-pound) beef brisket, trimmed
- 2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 8 cups sliced Walla Walla or other sweet onion (about 4 medium)
- 2 tablespoons sugar
- 1 1/4 teaspoons dried thyme, divided 6 garlic cloves, thinly sliced
- 2 carrots, peeled and cut into (1/2-inch-thick) slices
- 2 celery stalks, cut into (1/2-inch-thick) slices
- 1 1/2 pounds small red potatoes, cut into quarters
- 1 1/2 teaspoons extravirgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon ground red pepper Chopped fresh parsley
Ginger Peanut Chicken
By polledl
1Remove skins from chicken
- 12 to 14 chicken pieces
- 1 tablespoon each salt and ground ginger
- 1/4 cup vegetable oil1 cup chopped onion
- 2 (16-ounce) cans whole tomatoes, chopped
- 1 (6-ounce) can tomato paste
- 1 (4 1/2-ounce) can chopped mild green chiles
- 1 to 2 tablespoons finely chopped gingerroot
- 1/2 teaspoon red pepper flakes
- 1 clove garlic, pressed
- 2 cups hot water
- 3/4 cup creamy peanut butter
Crunchy Wasabi-Crusted Fish with Red-Cabbage Slaw
By polledl
Mild fillets get zing from a coating of wasabi mayonnaise
- For fish
- 4 (3/4- to 1-inch-thick) skinless white-fleshed fish fillets, such as Pacific cod or halibut (6 oz each)
- 1/2 teaspoon salt
- 1 1/2 teaspoons wasabi paste (from a tube)
- 1/2 cup mayonnaise
- 1 to 1 1/4 cups panko (Japanese bread crumbs)
- For slaw
- 1/4 cup distilled white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon dry mustard
- 3/4 teaspoon salt
- 1 seedless cucumber (usually plastic-wrapped)
- 8 oz shredded red cabbage (4 cups; from a 10-oz package)
- Accompaniment: pickled ginger (sushi ginger)
Caramel Apple Pie
By polledl
Pie Crust: Chill all ingredients, including the flour and vinegar
- Pie Crust:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup plus 1 tablespoon butter flavored shortening, chilled
- 1/3 cup ice water
- 1 tablespoon vinegar
- 1 egg, beaten
- Filling:
- 6 cups apples (Jonathan or Granny Smith)
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1/4 cup all-purposeflour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 4 tablespoons heavy cream
- 4 tablespoons butter
- Streusel Topping:
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon butter
- 2 toffee bars or 3 ounces chocolate covered peanut or pecan brittle, crushed
Beef Pasties Recipe
By polledl
In a large bowl, combine the first nine ingredients; set aside
- 2 cups cooked ground beef (can also use chicken)
- 1-1/2 cup finely chopped cooked potatoes
- 1 cup beef gravy
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped cooked onion
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/8 to 1/4 teaspoon pepper
- Pastry for double-crust pie (9 inches)
- Half-and-half cream
Red, White & Blueberry Trifle
By polledl
1. Cut cake into 1-in. (2
- 1 prepared angel food cake (13 ounces)
- 1 qt. fresh strawberries
- 3 cups (750 mL) fresh blueberries
- 1 container (16 ounces) frozen sliced strawberries in syrup,thawed
- 4 containers (6 oz/175 g each)blended strawberry yogurt
- 1 pkg (3.3 oz) white chocolate instant pudding and pie filling
- 2 tbsp (30 mL) fresh lemon juice
- 2 cups (500 mL) thawed frozen whipped topping, divided
- Cook’s Tips: Cheesecake pudding and pie filling or vanilla pudding and pie filling can be substituted for the white chocolate pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.
Carrot Cake Whoopie Pies
By polledl
Preheat the oven to 375 degrees F
- Filling:
- 1 (18-ounce) box carrot cake mix
- 1 stick unsalted butter, softened
- 3 eggs
- 1 carrot, grated
- 1/2 cup raisins
- 1 pound cream cheese
- 1 stick unsalted butter, softened
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1 cup finely chopped walnuts
Perfect Cupcake Frosting and Filling
By polledl
Whisk together the flour and the milk
- 3 T Flour
- 1/2 C Milk (whole milk is best, but I used non-fat when it’s all I have and it’s actually fine)
- 1/2 C Real butter
- 1/2 C Sugar (that’s granulated sugar, not powdered sugar)
- 1 t Vanilla extract, or other flavor if you wish.
Fettuccine alla Carbonara
By polledl
1Cook pasta in large saucepan according to package directions just until al dente; remove from heat
- 12 ounces fettuccine
- 4 ounces pancetta (Italian bacon) or lean American bacon, cut into 1/2-inch-wide strips
- 3 cloves garlic, cut into halves
- 1/4 cup dry white wine or chicken broth
- 1/3 cup whipping cream
- 1 large egg1 egg yolk
- 2/3 cup freshly grated Parmesan cheese, divided
- 1/8 teaspoon white pepper