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Recipes
Pumpkin Pie Cinnamon Rolls
By Peggio
Makes 16 Rolls Preheat oven to 375
- ROLLS
- 2 cans Pillsbury Crescent ROUNDS
- 4 tablespoons butter, melted
- 1/2 cup pumpkin puree (not pie filling)
- 1 tablespoon milk
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- FROSTING
- 4-oz cream cheese, softened
- 1-1/2 cups powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
Homemade English Muffins with Nooks & Crannies
By Peggio
Adapted from recipe by Alton Brown
- Mixture #1:
- 1/2 C (36g) nonfat milk (or buttermilk) powder
- 1 TBS (14g) sugar
- 1 tsp (2g) salt
- 1 TBS (14g) melted shortening or vegetable oil (Use something flavorless.)
- 1 C (8 fl. oz) hot water
- Mixture #2:
- 1 envelope (7g) dry yeast
- 1/8 tsp (A pinch) sugar
- 1/3 C (2.7 fl. oz/78 cc) lukewarm water
- 2 C (250g) all-purpose flour, sifted
- JUST BEFORE cooking muffins, add
- 1 tsp (2g) salt
- 1 tsp (2g) baking soda
Moussaka Recipe - Saveur.com
By Peggio
This traditional Greek casserole featuring spiced ground lamb and eggplant is based on a version made by Jim Botsac...
- 1 28-oz. can whole peeled tomatoes, undrained
- 1/4 cup dried currants
- 4 tbsp. extra-virgin olive oil
- 1 lb. ground lamb
- 1 tsp. cayenne
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/4 tsp. ground allspice
- Kosher salt and freshly ground black pepper, to taste
- 6 cloves garlic, finely chopped
- 2 medium yellow onions, finely chopped
- 1 red bell pepper, stemmed, cored, and finely chopped
- 1 cup red wine
- 1 1/2 cups canola oil
- 1 1/2 lbs. eggplant, cut crosswise into 1/4"-thick slices
- 1 large russet potato (about 1 lb.), cut crosswise into 1/4"-thick slices
- 6 tbsp. unsalted butter
- 1/2 cup flour
- 2 1/4 cups milk
- 1 bay leaf
- Freshly grated nutmeg, to taste
- 1/2 cup plain Greek yogurt
- 3 egg yolks
- 1 cup grated Parmesan
Chinese Barbecue Char Siu Pork
By Peggio
From "userealbutter" who credits "rasa malaysia"
- 1 lb. pork shoulder (cut into 4 pieces)
- 2 cloves garlic, minced
- 1 1/2 tbsps cooking oil
- SAUCE
- 1 1/2 tbsps maltose (or sub with honey)
- 1 1/2 tbsps honey
- 1 1/2 tbsps hoisin sauce
- 1 1/2 tbsps soy sauce
- 1 tbsp shaoxing cooking wine
- 1/8 tsp white pepper
- 3 drops red food coloring, optional (I omitted)
- 1/2 tsp Chinese five spice powder
- 1/2 tsp sesame oil
Almond Flounder Meunière
By Peggio
Almond Flounder Meunière Excerpted from Around My French Table, © 2010 by Dorie Greenspan
- 1/3 cup ground almonds
- 1 tablespoon all-purpose flour
- Grated zest of 1/2 lemon
- Salt and freshly ground pepper
- 4 baby flounder fillets , about 3 ounces each
- 1 large egg yolk , lightly beaten
- 2 About 2 tablespoons cold butter , preferably salted (you'll need more if you're cooking in batches)
- Lemon wedges, for serving
- Toasted sliced almonds, for garnish
French-Style Pot-Roasted Pork Loin
By Peggio
WHY THIS RECIPE WORKS: Enchaud Perigordine is a fancy name for what’s actually a relatively simple French dish: s...
- Serves 4 to 6
- 2 tablespoons unsalted butter, cut into 2 pieces
- 6 garlic cloves, sliced thin
- 1 (2 1/2-pound) boneless center-cut pork loin roast, trimmed
- Kosher salt and ground black pepper
- 1 teaspoon sugar
- 2 teaspoons herbes de Provence
- 2 tablespoons vegetable oil
- 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 1/3 cup dry white wine
- 2 sprigs fresh thyme
- 1 bay leaf
- 1/4-3/4 cup low-sodium chicken broth
- 1 tablespoon unflavored gelatin
- 1 tablespoon chopped fresh parsley
Left-Over Turkey Pot Pie
By Peggio
1. Preheat oven to 425 degrees F (220 degrees C)
- 1/4 cup butter
- 1/2 cup chopped onion
- 1/2 cup chopped mushrooms
- 1 tablespoon minced garlic
- 1/3 cup all purpose flour
- 1/2 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1 1/2 cups prepared turkey gravy
Buttered Rosemary Rolls
By Peggio
I had some rolls like these in a restaurant once
- Frozen, Unbaked Dinner Rolls
- Melted Butter, Regular, Salted
- Fresh Rosemary, Coarsely Chopped
- Coarse Sea Salt
Cinnamon Rolls
By Peggio
To a mixing bowl, add 1 bag of powdered sugar
- MAPLE FROSTING:
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- _____
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
Buffalo Chicken Lasagna
By Peggio
All the great flavors of Buffalo chicken wings can be found in this lovely lasagna layered with ground chicken seas...
- 1 tablespoon canola oil
- 1 1/2 pounds ground chicken
- 1 small onion, chopped
- 1 celery rib, finely chopped
- 1 large carrot, grated
- 2 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes, drained
- 1 (12-ounce) bottle buffalo wing sauce
- 1/2 cup water
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 9 lasagna noodles
- 1 (15-ounce) carton ricotta cheese
- 1 3/4 cups crumbled blue cheese, divided, 7 ounces
- 1/2 cup minced Italian flat leaf parsley
- 1 egg, lightly beaten
- 3 cups part-skim mozzarella cheese, shredded (12-ounces)
- 2 cups white cheddar cheese, shredded (8-ounces)