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Maple-Nut Upside-Down Cake

Maple-Nut Upside-Down Cake

By

The charm of this cake lies in its tender, buttery crumb and rich maple-nut flavor

  • 1 cup maple syrup
  • 3/4 cup roughly chopped pecans or walnuts
  • 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2/3 cup milk
  • Garnish: whipped cream, maple syrup
4.6/5 (10 Votes)

Cheddar Apple Crumble

Cheddar Apple Crumble

By

Heat oven to 400°F

  • 1/2 container (15.8 ounces) Pillsbury® Gluten Free refrigerated pie and pastry dough
  • 1/2 cup finely chopped pecans
  • 1 tablespoon powdered sugar
  • 2 cups finely shredded cheddar cheese
  • 2 tablespoons butter
  • 1/2 cup sugar
  • 4 medium apples, peeled, cored, diced (about 6 cups)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
4.7/5 (3 Votes)

Moroccan Chicken Salad

Moroccan Chicken Salad

By

Leftover chicken and rice come together in this flavorful main dish salad

  • 2 cups cooked rice
  • 2 cups shredded cooked chicken
  • 2 cups shredded carrots
  • 1/4 cup sliced scallions
  • 1/4 cup chopped Kalamata olives
  • 1/4 cup reduced-sodium chicken broth
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons extra-virgin olive oil
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • Salt & freshly ground pepper, to taste
4.4/5 (24 Votes)

Pasties

Pasties

By

Preheat oven to 320° for a fan forced oven or 360° for non fan forced

  • Glaze:
  • 300 g ground beef
  • 3 medium potatoes, peeled and cut into tiny (pea sized)
  • 1 medium carrot, peeled and grated
  • 1 small rutabaga, peeled and grated
  • 1 medium onion, very finely diced
  • 2 tablespoons peas
  • 2 teaspoons beef stock powder
  • 2 tablespoons water
  • black pepper, lots of black pepper
  • 1 egg, lightly beaten with
  • 2 tablespoons milk
4.5/5 (15 Votes)

Roasted Vegetable Enchiladas

Roasted Vegetable Enchiladas

By

Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--pe...

  • Sauce:
  • 1 poblano pepper, or green bell pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 cup chopped yellow onion
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon ground chipotle pepper, (optional)
  • 8 ounces tomatoes, roughly chopped, plus diced tomato for garnish
  • 1 cup vegetable broth, (see Note)
  • 1/2 cup packed fresh cilantro, coarsely chopped, plus more leaves for garnish
  • Filling:
  • 3 bell peppers, (1 each red, yellow and orange), diced
  • 8 ounces cremini (baby portobello) mushrooms, diced
  • 3/4 cup diced red onion
  • 4 1/2 teaspoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 15-ounce can pinto beans, rinsed (see Note)
  • 12 6-inch corn tortillas
4.4/5 (5 Votes)

Smashed Fried Okra

Smashed Fried Okra

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1. Use a meat mallet to smash okra, starting at tip of pod and working toward stem end

  • 1 pound fresh okra
  • 1 1/2 cups buttermilk
  • 2 cups fine yellow cornmeal
  • Kosher salt and freshly ground black pepper
  • Canola oil
3.9/5 (10 Votes)

Chicken Pepper Skillet

Chicken Pepper Skillet

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In a large non-stick skillet, heat oil oven medium-high heat; add chicken and stir-fry until done and lightly brown...

  • 1 tablespoon vegetable oil
  • 12 ounces boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 garlic cloves, finely minced
  • 3 bell peppers, cut into thin strips (red green and yellow)
  • 8 mushrooms, thickly sliced
  • 1 medium onion, sliced
  • 1 teaspoon ground cumin
  • 1 1⁄2 teaspoons dried oregano leaves
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley
  • 1 ⁄4 teaspoon salt
  • fresh ground black pepper
4.7/5 (9 Votes)

Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

By

Maker Talks I almost always serve these potatoes at Thanksgiving and other holiday dinner parties, but you definit...

  • 2 pounds Red Bliss, Yukon Gold, or other thin-skinned potatoes (5 to 6 medium potatoes), scrubbed clean
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon dried rosemary or 2 tablespoons minced fresh rosemary
  • 2 teaspoons kosher salt
4.5/5 (16 Votes)

Semlor (Cardamom Cream Puffs)

Semlor (Cardamom Cream Puffs)

By

These cream-filled, cardamom-scented pastries are traditionally served in Sweden on the day before the beginning of...

  • FOR THE FILLING:
  • 3/4 cup sugar
  • 3 tbsp. cornstarch
  • 1 tbsp. ground cardamom
  • 3/4 tsp. kosher salt
  • 1 1/2 cups milk
  • 3 eggs
  • 6 tbsp. unsalted butter, cut into 1/2" cubes
  • 1 cup heavy cream
  • 1 1/2 tsp. vanilla extract
  • FOR THE DOUGH:
  • 1 cup milk, heated to 115°
  • 1/2 cup sugar
  • 2 tsp. ground cardamom
  • 2 1/4-oz. packages active dry yeast
  • 1 egg
  • 4 cups flour
  • 1 tbsp. baking powder
  • 1 tsp. kosher salt
  • 6 tbsp. unsalted butter, cut into 1/2" cubes, softened
  • 1 tbsp. heavy cream
  • 1 egg yolk
  • Confectioners' sugar, for dusting
4.4/5 (19 Votes)

Kulfi

Kulfi

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A smooth and creamy frozen dessert flavored with saffron and cardamom that has been in India for centuries

  • 6 cups whole milk
  • 2 cardamom pods, crushed (around 1/3 tsp)
  • 2/3 cups granulated sugar
  • 2 slices of white bread, crusts cut off
  • 5 to 6 strands of saffron
  • 1/4 cup pistachios, shelled and chopped
  • 1-2 teaspoon cornstarch (optional)
4.2/5 (9 Votes)