DIANETHORNTON's profile page
Recipes
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast)
By DIANETHORNTON
Used in Emeril's turkey tetrazzini recipe
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Painkiller
By DIANETHORNTON
Directions In a cocktail shaker, combine pineapple juice, rum, cream of coconut, and orange juice
- 4 ounces pineapple juice
- 2 ounces gold rum
- 1 ounce cream of coconut
- 1 ounce orange juice
- Ice
- Grated nutmeg
Chicken with Artichokes and Pasta
By DIANETHORNTON
Set a large pot of salted water to boil
- Coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup reduced-sodium chicken broth
- 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
- 2 tablespoons rinsed and drained capers
- 2 tablespoons butter
- 8 ounces angel-hair pasta
- 1/2 cup parsley leaves
Oatmeal Cookies with Dried Apricots and White Chocolate
By DIANETHORNTON
Directions Preheat oven to 350 degrees
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old-fashioned oatmeal
- 1/2 teaspoon baking soda
- 8 ounces (2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 8 ounces white chocolate, chopped
- 7 1/2 dried apricots, preferably California, chopped (1 1/2 cups)
Elephant Ears
By DIANETHORNTON
Sprinkle the yeast over the warm water in large bowl
- 2 cups whole milk
- 5 tablespoons granulated white sugar
- 5 tablespoons solid butter-flavored shortening
- 1 tablespoon lemon rind zest, finely minced
- 1 teaspoon salt
- 2 envelopes active dry yeast
- 2 cups warm water (tepid 105-115 degrees)
- 6 cups all-purpose flour
- 2 cups Vegetable oil or solid shortening for frying
- Cinnamon sugar topping (80% sugar, 20 % ground cinnamon)
Ultimate Margarita
By DIANETHORNTON
To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a ...
- 1 lime, halved
- Coarse salt
- 1/2 cup freshly squeezed lime juice, from about 4 limes
- 1 tablespoon sugar
- 1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
- 1/4 cup Triple Sec
- 1 cup gold tequila
- Ice
- 1/2 can good quality lager-style beer
- Lime wheels, for garnish
Mama's Little Helper
By DIANETHORNTON
Recipe adapted from Jones (Philadelphia) for Food Network Magazine
- 1 cucumber
- 1 1/4 ounces gin
- Splash of fresh lime juice
- Splash of simple syrup
- Chilled seltzer
Margarita Cake
By DIANETHORNTON
1. Pre Heat oven to 350° degrees & prepare Bundt style cake pan
- 1 stk butter (softened)
- CAKE
- 4 eggs
- 1 white cake mix
- 1 box vanilla instant pudding (the smaller one) 1 can(s) (10 oz) frozen margarita concentrate (completely thawed)
- 2 tsp lime juice
- 1 Tbsp lime zest
- GLAZE
- 1 Tbsp butter
- 2 Tbsp lime juice
- 1 Tbsp lime zest
- 1 1/2 c (about) powdered sugar
Fresh Pina Coladas
By DIANETHORNTON
Recipe courtesy Food Network Magazine
- 1 coconut, reserve water
- 1 1/2 c water
- 1/3 c pineapple juice
- 2 T spiced drum
- ice
Pistachio Fudge
By DIANETHORNTON
1. Line an 8-inch square pan with foil, allowing foil to extend over sides of pan
- 1 pound white baking chocolate
- 1 package (8 ounces) cream cheese, softened
- 3 cups confectioners' sugar
- 1/2 teaspoon McCormick® Pure Vanilla Extract
- 1/4 teaspoon McCormick® Pure Almond Extract
- 1/8 teaspoon McCormick® Green Food Color
- 1/2 cup chopped pistachios
- Additional pistachios for garnish, if desired