Garciamoss' profile page
Recipes
Coffee and Cream Cheesecake
By garciamoss
One batch of batter is divided to produce this delectable double-layered cheesecake
- CRUST:
- 1 3/4 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- FILLING:
- 4 (8-oz.) pkg. cream cheese, softened
- 1 1/3 cups sugar
- 2 tablespoons all-purpose flour
- 4 eggs, room temperature, lightly beaten
- 1 teaspoon vanilla extract
- 2 tablespoons instant espresso coffee powder
- 2 tablespoons heavy whipping cream
Kahlua and Cream Milkshake
By garciamoss
Place Kahlua, ice cream and cream in a blender
- 1-2 ounces Kahlua
- 3-4 scoops vanilla ice cream
- 1/2 cup cream
- whipped cream for garnish
Raspberry Rose Pudding
By garciamoss
Whisk the cornstarch and salt together in a medium bowl
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 cup cold water
- 2 large egg yolks
- 20 ounces raspberries, fresh or frozen and thawed, plus more to serve
- 1/2 cup sugar
- 1 lemon, juiced, about 3 tablespoons
- 1/2 to 1 teaspoon food-grade rosewater
- Whipped cream, to serve
- White chocolate, to serve
Lemon Poppyseed Bundt Cake
By garciamoss
To make the cake: Preheat oven to 350°F
- For the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 large egg yolks
- 2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 cup ricotta
- 1 1/2 teaspoons poppy seeds
- For the glaze:
- 1 vanilla bean, split lengthwise and seeds scraped out
- 1 1/2 cups powdered sugar, sifted
- 2 tablespoons milk
- Sliced almonds, to top
Cinnamon and Honey...!
By garciamoss
It is found that a mix of honey and cinnamon cures most diseases
- Cinnamon
- Honey
Extra Virgin’s Pasta Primavera
By garciamoss
Bring a small pot of water to a boil
- 6 ripe Roma tomatoes
- 1/2 cup freshly grated Parmesan, plus more for serving
- 1/2 cup pine nuts
- 1/3 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, smashed and peeled
- Kosher salt and freshly ground black pepper
- 1 pound penne
- 1 generous handful fresh basil leaves, for garnish
Chicken Tikka Sandwiches
By garciamoss
1) For marinade, toast coriander and cumin in a dry skillet until fragrant over medium heat, about 3 minutes
- 6-8 chicken thighs, about 2-3 pounds (could also use breasts)
- 3 large pitas
- Lettuce
- Tomato
- Fresh mint
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 2 inches fresh ginger, minced
- 1 lime, juice only
- 2 cups Greek yogurt
- Salt and pepper
- 1 cup Greek yogurt
- 2 tablespoons fresh mint, minced
- 1/2 lemon, juice only
- 1 tablespoon olive oil
- Pinch of salt
Grilled Bratwurst with Braised Cabbage
By garciamoss
Recipe courtesy Aaron McCargo Jr
- Canola oil, for frying
- 3 tablespoons butter
- 1 small onion, minced
- 1/2 head red cabbage, thinly sliced
- Salt and freshly cracked black pepper
- Pinch crushed red pepper flakes
- 1/4 cup sugar
- 1/4 cup apple cider
- 1/4 cup chicken stock
- 1 cup sour cream
- 1 shallot, minced
- 1 lemon, zested and juiced
- 1 teaspoon cayenne pepper
- 2 tablespoons chopped chives
- Salt and freshly ground black pepper
- Peels from 4 potatoes
- 4 bratwurst sausages
- 4 steak rolls, split on 1 side
Kimchi Fried Rice
By garciamoss
Heat canola or vegetable oil in a large, deep frying pan over high heat
- Optional Ingredients:
- 1 to 2 tablespoon canola or vegetable oil
- 1/2 pound chicken or pork (cut into bite-size), or shrimp, optional
- 4 to 5 scallions, whites only, finely sliced
- 1 to 1 1/2 cup kimchi, chopped
- 1 to 2 tablespoon gochujang (Korean chili paste)
- 3 to 4 cups cooked rice
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1 pinch salt, to taste
- 1/2 bunch buchu (Korean garlic chives; called nira in Japanese), chopped in inch-long pieces
- 1 fried egg (per person), to serve on top
- 4 to 5 scallion greens, to garnish
- Shredded seaweed, to garnish
Chili Stuffed Enchiladas
By garciamoss
An idea for leftover chili…
- 8 -10 small flour tortillas
- 12 ounces enchilada sauce (I recommend Trader's Joe's)
- 3 cups chili (amount approximate, thicker is better, use your leftovers!!)
- 1/2 cup queso sauce (I recommend Tostitos brand Monterey Jack)
- 1 cup four-cheese Mexican blend cheese
- sour cream (optional)