Melissadove's profile page
Recipes
Petite Fruitcakes
By melissadove
Small Fruitcakes that are made with Cornflake Crumbs
- 3 eggs, beaten
- 1 14 oz can Eagle Brand Milk
- 1 28 oz jar mincemeat
- 1/2 cup flour
- 1 tsp baking soda
- 2 cups cornflake crumbs
- 1 jar candied cherries about 72
Slow Cooker Swiss Steak
By melissadove
Remove excess fat from beef
- 1 1/2 pounds beef boneless round steak,
- 3/4 about 3/4 inch thick 1/2 teaspoon peppered seasoned salt
- 6 to 8 new potatoes, cut into fourths
- 1 1/2 cups baby-cut carrots
- 1 medium onion,sliced
- 1 can (14 1/2 ounces) diced tomatoes with basil, garlic and oregano, undrained 1 jar (12 ounces)
- home-style beef gravy
- Chopped fresh parsley, if desired
Pumpkin Pie w/ Chocolate Chips
By melissadove
Makes Pumpkin Pie worth eating
- 1 15oz Can Pumpkin
- 1 Can Eagle Brand Milk
- 2 Eggs
- 1 Cup Semi Sweet Chips + 1/2 cup for glaze.
- 1 Teaspoon Pumpkin Pie Spice
- 1 refrigerated or frozen pie crust.
Easy Springerle
By melissadove
I have a pan with these shapes so I don't have to roll out the dough, also I don't like the traditional anise flavo...
- 4 Eggs
- 2 Cups Sugar
- 1 teaspoon anise or vanilla extract
- 3 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Coconut and Basil Steamed Mussels
By melissadove
Laraine Perri, Cooking Light JUNE 2009
- 2 teaspoons canola oil
- 1/4 cup minced shallots
- 2 teaspoons bottled minced garlic
- 1 cup light coconut milk
- 2/3 cup water
- 1/3 cup fat-free, less-sodium chicken broth
- 1/4 cup torn fresh basil
- 1 tablespoon fresh lime juice
- 1 teaspoon dark brown sugar
- 1 teaspoon fish sauce
- 1/2 to 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 24 mussels (about 1 pound), scrubbed and debearded
- Thinly sliced basil (optional)
Cashew Brittle
By melissadove
1 Heat oven to 200°F. Grease 2 large cookie sheets with butter; keep warm in oven
- 1 1/2 teaspoons baking soda
- 1 teaspoon water
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1 cup water
- 1 cup light corn syrup
- 3 tablespoons butter or margarine
- 1 lb cashews (3 cups)
Avocado & Cucumber Soup wwpp 3 per 1 cup
By melissadove
Blend ingredients in blender, can top with Pico De Gallo
- 1 cup chopped english cucumber
- 1 cup water
- 1/2 cilantro leaves
- 1/2 cup nonfat buttermilk
- 3 tbsp lime juice
- 1/2 tsp salt
- 2 ripe peeled avocados chopped
- Top with Pico De Gallo
Rainbow Cookies
By melissadove
by Mario Carbone and Rich Torrisi of NYC's Italian Specialities
- 2 tablespoons plus 2 cups unsalted butter, cubed, at room temperature
- 6 large eggs, separated
- 1 1/3 cups sugar, divided
- 12 ounces almond paste (not marzipan), chopped
- 2 3/4 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon red food coloring
- 1 teaspoon salt
- 3/4 cup orange marmalade, heated, strained
- 4 ounces bittersweet chocolate, chopped, melted
- 1 teaspoon green food coloring
- Special Equipment: 3 13x9x2" metal baking pans
Mini Chocolate-Coconut Cakes
By melissadove
Make It Now Makes 20 Directions Make the cakes: Preheat oven to 350 degrees
- Vegetable oil cooking spray
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour (bobsredmill.com)
- 1 1/2 cups sugar
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- Coarse salt
- 1/3 cup vegetable oil
- 3/4 cup sour cream
- 3/4 cup warm water
- 1 large egg plus 1 large egg yolk
- 1/4 cup water
- 1/4 cup sugar
- 1/2 teaspoon pure almond extract
- 3/4 cup plus 1 tablespoon sugar
- 1/3 cup water
- 1 tablespoon light corn syrup
- 3 large egg whites, room temperature
- 1/2 teaspoons pure almond extract
- Gel-paste food coloring in red or pink (nycake.com)
- 2 1/2 cups sweetened shredded coconut
Trinidadian Chicken Stew
By melissadove
Recipe courtesy Giada De Laurentiis
- 1/4 cup vegetable oil
- 2 tablespoons dark brown sugar
- 2 skinless and boneless chicken breasts, halved
- 4 small skinless, bone-in chicken thighs
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 4 whole peeled canned tomatoes
- 2 tablespoons chopped fresh thyme leaves
- 1/4 cup chopped fresh flat-leaf parsley
- 3 carrots, peeled and cut into 2-inch pieces
- 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
- 1 1/2 cups water