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Recipes
HAWAIIAN SWEET ROLLS
By PineyCook
Combine pineapple juice, milk, melted butter, and honey in a microwave safe bowl and microwave until mixture regist...
- Topping:
- 1 cup pineapple juice (room temperature)
- 1/2 cup whole milk
- 6 tablespoons unsalted butter, melted
- 1/3 cup honey (mild honey like clover)
- 5 cups all-purpose flour
- 1 tablespoon instant or rapid-rise yeast
- 2 1/2 teaspoons salt
- 2 tablespoons brown sugar
- 1 large egg
- 2 teaspoons distilled white vinegar
- 2 teaspoons vanilla extract
- 3 tablespoons softened butter, separated
Poached Salmon with Corn and White Wine-Butter Sauce
By PineyCook
Set a colander over a bowl
- 4 medium zucchini (1 1/2 pounds), coarsely shredded
- Salt
- 2 tablespoons extra-virgin olive oil
- 3 medium shallots2 finely chopped, 1 halved
- Freshly ground pepper
- 2 3/4 cups dry white wine
- 1 cup fresh corn kernels
- 2 lemon thyme sprigs
- 1 bay leaf
- Four 6-ounce skinless salmon fillets
- 1 stick cold unsalted butter, cut into tablespoons
- 1/4 cup thinly sliced basil leaves
Lemon Bars
By PineyCook
Directions Preheat the oven to 350 degrees F
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Recipe: Spicy Asian Steak Noodle Soup
By PineyCook
Instructions In a large pot over medium heat, add the vegetable oil, garlic and onions
- 3 tablespoon vegetable oil
- 2 cloves garlic, thinly sliced
- 1/2 yellow onion, thinly sliced
- 3 tablespoons Hoisin Sauce
- 4 cups beef broth
- 1 package rice sticks noodles (usually about 6 ounces)
- 8 ounces of very thinly shaved top round steak
- kosher salt
- finely shredded savoy cabbage
- fresh cilantro
- red chili, thinly sliced
- green onions, thinly sliced
- chili garlic sauce
Creamy Broccoli Chicken Shells & Cheese
By PineyCook
Creamy chicken and broccoli pasta will be a family favorite dinner -- and only uses one pot for easy clean up! Serv...
- 9 ounces large shell pasta, dry, about 3 1/4 cups
- 1 pound boneless skinless chicken breasts, cooked and shredded into small bites size pieces
- 12 ounces broccoli florets, diced into small bite size pieces, about 4 1/2 cups diced
- 2 1/2 tablespoons butter
- 1/4 cup all-purpose flour
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper
- 3 cups low-fat milk
- 6 ounces 2% reduced fat sharp cheddar cheese, shredded, about 1 1/2 cups*
- 1 ounce parmesan cheese, finely shredded, about 1/3 cup
Creamy Chicken Tortilla Soup {GF}
By PineyCook
Heat canola oil in a large pot over medium-high heat
- 1 Tbsp canola oil
- 1 1/2 cup chopped yellow onion (1 medium)
- 1 Tbsp finely minced garlic (3 cloves)
- 1 jalapeño, seeded and chopped (1/4 cup)
- 1 (32 oz) carton low-sodium chicken broth
- 1 tsp of each chili powder, cumin, and paprika
- Salt and freshly ground black pepper, to taste
- 1 1/4 lbs boneless skinless chicken breasts*
- 1 (15 oz) can diced tomatoes with green chilies
- 1 1/3 cups milk
- 1/3 cup masa harina**
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can pinto beans, drained and rinsed
- 1 cup frozen corn
- 2/3 cup heavy cream
- 1/4 cup sour cream
- Shredded cheese (I used a blend of cheddar and monterey jack), sour cream, diced avocados, cilantro, lime wedges (optional), corn tortilla chips
Best Cocoa Brownies
By PineyCook
Position a rack in the lower third of the oven and preheat the oven to 325°F
- 10 tablespoons (1 1/4 sticks) unsalted butter
- 1 1/4 cups sugar
- 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 cold large eggs
- 1/2 cup all-purpose flour
- 2/3 cup walnut or pecan pieces (optional)
- Special equipment: An 8-inch square baking pan
Herb-Gruyère Biscuits
By PineyCook
Preheat the oven to 425° and position a rack in the lower third of the oven
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon chopped thyme leaves
- 1/2 teaspoon finely chopped sage leaves
- 1 cup shredded Gruyère
- 1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-inch cubes and chilled, 2 tablespoons melted
- 1 cup buttermilk, chilled
- Flaky salt, such as Maldon, for sprinkling
Ground Beef and Mushroom Carbonara
By PineyCook
1. In 4-quart Dutch oven, cook and drain spaghetti as directed on package
- 12 oz uncooked spaghetti
- 4 slices bacon
- 1/2 lb lean (at least 80%) ground beef
- 1 package (8 oz) sliced fresh mushrooms (3 cups)
- 1 small onion, chopped (1/4 cup)
- 4 cloves garlic, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup whipping cream
- 3 pasteurized eggs, beaten
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Crabmeat Imperial
By PineyCook
Preheat oven to 375º. In a large bowl, combine the crab meat, scallions, bell pepper, pimiento, egg yolk, dry mus...
- 1 lb lump crabmeat , picked over to remove any shell and cartilage
- 1/2 cup scallion , finely chopped
- 1/2 cup green bell pepper , finely chopped
- 1/4 cup chopped pimiento
- 1 egg yolk
- 1 teaspoon dry mustard
- 4 artichoke hearts , coarsely chopped
- 2 tablespoons paprika
- 1 cup mayonnaise
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup seasoned bread crumbs
- salt & freshly ground black pepper