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Recipes
Vanilla whipped cream cake
By michele080478
serves one 9-inch, 2-layer cake, about 12 servings
- For the cake:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 3 large eggs
- For the caramel whipped cream: (didn't make)
- 1/2 cup sugar
- 1 teaspoon water
- 3 cups heavy whipping cream
- 2 teaspoons vanilla extract
- Two 9-inch round cake pans, 2 inches deep, buttered, and the bottoms lined with disks of parchment or buttered wax paper cut to fit.
Veal with articokes & spinach
By michele080478
Pan fry veal lightly floured or not in butter & oil & set aside The sautee garlic in pan with butter & oil Ad
- Veal
- butter
- oil
- artichokes
- Crushed red pepper
- Marsala wine
- Demi glace
- Parsley
Baked Mac and Cheese
By michele080478
Instructions Pasta: Bring a large pot of water to the boil
- MACARONI:
- 250 g / 8 oz macaroni (elbow pasta)
- 1 tbsp / 15 g unsalted butter (or 2 tsp oil)
- TOPPING:
- 2/3 cup / 40g panko breadcrumbs (Note 1)
- 2 tbsp / 30 g unsalted butter
- 1/4 tsp salt
- SAUCE:
- 60 g / 4 tbsp unsalted butter
- 1/3 cup / 50g flour , plain / all purpose
- 3 cups / 750 ml milk , warmed (low or full fat)
- 2 cups (.5 lb) / 200g shredded cheese (favourite is gruyere, next is cheddar and Colby) (Note 2)
- 1 cup / 100g shredded mozzarella cheese , or more other cheese of choice (Note 2)
- 3/4 tsp salt
- SEASONINGS (OPTIONAL):
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
Easy Vegan Falafel
By michele080478
Easy, 10-ingredient falafel made with chickpeas and seasoned with parsley, cumin and garlic
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
- 1/3 cup (15 g) chopped fresh parsley (or sub cilantro)
- 4 cloves garlic, minced
- 2 shallots, minced (~ 3/4 cup, 65 g | or sub white onion)
- 2 Tbsp (17 g) raw sesame seeds (or sub finely chopped nuts, such as pecans)
- 1 1/2 tsp cumin, plus more to taste
- 1/4 tsp each sea salt and black pepper, plus more to taste
- optional: Healthy pinch each cardamom and coriander
- 3-4 Tbsp (24-31 g) all-purpose flour (or sub oat flour or gluten-free blend with varied results)
- 3-4 Tbsp (45 - 60 ml) grape seed oil for cooking (or sub any neutral oil with a high smoke point)
- optional: Panko bread crumbs for coating (see instructions)
- Garlic Dill Sauce for serving (found within the Mediterranean Baked Sweet Potato Recipe)
Peanut Sauce
By michele080478
In a saucepan, combine the coconut milk, peanut butter, green onion, lemongrass, garlic, lime juice, soy sauce, cur...
- 1/2 cup coconut milk
- 1/2 cup peanut butter
- 1 green onion, including tender green portion, minced
- 1 piece lemongrass stalk, 3 inches long, minced
- 2 garlic cloves, minced
- Juice of 1/2 lime
- 1 Tbs. soy sauce
- 1 tsp. curry powder
- 1 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1 tsp. chili paste, or to taste
Lemongrass Pork Chops and Eggplant
By michele080478
In place of the slender Asian eggplant, you can use 1 large globe eggplant, but its flesh must be salted first to d...
- 2 garlic cloves
- 2 Tbs. chopped fresh ginger
- 2 lemongrass stalks, tough tops discarded, tender bulbs peeled and chopped
- 2 Tbs. chopped fresh cilantro
- 2 Tbs. water
- 1/4 cup Asian fish sauce (used seasoning sauce instead)
- 1 Tbs. firmly packed light brown sugar
- 1/2 tsp. red pepper flakes
- 4 boneless loin pork chops, each about 1/2 lb. and 1 inch thick
- 4 Asian eggplant, trimmed and halved lengthwise
- Canola oil for brushing
Spicy Chicken and Basil Stir-Fry
By michele080478
In a bowl, whisk together the stock, fish sauce and brown sugar
- 6 Tbs. chicken stock
- 2 Tbs. Asian fish sauce
- 2 tsp. firmly packed light brown sugar
- 1/2 tsp. cornstarch
- 2 Tbs. vegetable oil
- 1 red bell pepper, seeded and cut into 1/4-inch strips
- 1 or 2 Thai or jalapeño chilies, cut into very thin rounds
- 2 garlic cloves, minced
- 4 boneless, skinless chicken breast halves, cut into thin strips
- 3/4 cup thinly sliced fresh basil leaves, preferably Thai basil
- 3 green onions, cut into 3-inch pieces
- Cooked jasmine rice for serving
ROASTED TOMATO BASIL SOUP
By michele080478
Preheat the oven to 400 degrees F
- 3 pounds ripe plum tomatoes, cut in half lengthwise
- 1/4 cup plus 2 tablespoons good olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 2 cups chopped yellow onions (2 onions)
- 6 garlic cloves, minced
- 2 tablespoons unsalted butter
- 1/4 teaspoon crushed red pepper flakes
- 1 (28-ounce) canned plum tomatoes, with their juice
- 4 cups fresh basil leaves, packed
- 1 teaspoon fresh thyme leaves
- 1 quart chicken stock or water
Pizzelle Cookies
By michele080478
see book for machine for full recipe
- 6 eggs
- 3 1/2 cups flour
- 1 1/2 cups sugar
- 2 tbsp Vanilla (use almond)
- 2 sticks butter (melted)
- 4 tsp Baking powder
VEAL MARSALA
By michele080478
Pound Veal and then dust with flour, salt & pepper
- 8 veal cutlets (about 3 ounces each)
- Salt and freshly ground black pepper
- 2 to 3 tablespoons unsalted butter
- 2 to 4 tablespoons olive oil
- 1 large shallot, finely chopped (can use onions)
- 2 to 4 garlic cloves, smashed
- 2 ounces mushrooms, sliced
- 1/2 cup sweet Marsala
- 3/4 cup low-salt chicken broth
- Parsley