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Recipes
Chicken Breasts in Paprika Sauce
By garciamoss
Melt 1 tbsp of the butter in a small saucepan
- 2 tbsp butter, divided
- 1 small onion, chopped
- 2 tsp paprika (sweet or spicy, whatever you fancy)
- Salt, to taste
- 1/4 cup dry white wine
- 1 cup Velouté Sauce
- 1 tbsp oil
- 1 lb chicken breast (about 2), skinned, boned and halved
- 1/3-1/2 cup heavy cream
Hydrogen Peroxide Magic!
By garciamoss
Some other interesting facts about hydrogen peroxide: It is found in all living material
- Hydrogen Peroxide
CRUST
By garciamoss
1. Prepare Crust: Preheat oven to 325°
- CRUST:
- Vegetable cooking spray
- Parchment paper
- 6 tablespoons all-purpose flour
- 2 teaspoons instant espresso
- 1/4 teaspoon table salt
- 1/4 cup butter
- 3 ounces bittersweet chocolate, chopped
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- FILLING:
- 1 cup bittersweet chocolate morsels
- 1/4 cup heavy cream
- 2 tablespoons instant espresso
- 2 teaspoons vanilla extract
- 4 (8-oz.) packages cream cheese, softened at room temperature
- 1 1/4 cups granulated sugar
- 4 large eggs
- TOPPING:
- 2 cups heavy cream
- 2 tablespoons coffee liqueur
- 3/4 cup powdered sugar
- Chocolate shavings and shards (optional)
Massaman Chicken
By garciamoss
Heat oil in a large heavy pot over medium-high heat
- 1 tablespoon vegetable oil
- 1 4–4 1/2-lb. chicken, cut into 10 pieces
- Kosher salt
- 4 medium Yukon Gold potatoes (about 1 1/2 lb.), quartered
- 2 medium red onions, cut into wedges
- 3/4 cup Massaman Curry Paste
- 12 oz. Belgian-style wheat beer
- 4 13.5-oz. cans unsweetened coconut milk
- 2 cups low-sodium chicken broth
- 1/2 cup fish sauce (such as nam pla or nuoc nam)
- 1/4 cup fresh lime juice
- 1 tablespoon palm or light brown sugar
- 1 teaspoon red chile powder
- Freshly ground black pepper
- Cilantro sprigs, fried shallots, and cooked rice (for serving)
Canastitas Caprese (Open-faced Empanadas with Tomato, Basil and Mozzarella)
By garciamoss
Canastitas (“little baskets” in Spanish) make a great alternative to traditional empanadas
- 12 empanada shells
- 3 small tomatoes, chopped
- 6 oz. mozzarella cheese, diced
- 10 basil leaves, chiffonade [thinly sliced]
- kosher salt and freshly ground black pepper to taste
Easy Peanut Butter Fudge
By garciamoss
Stir ingredients until blended well and pour in pan
- 1 – 7 oz Jar Marshmallow Cream
- 1 cup Peanut Butter
- 1 Tea Spoon Vanilla
Smoky Kielbasa in Pretzel Blankets
By garciamoss
Behold the most gigantic pigs in a blanket you've ever come across, with a more meaty sausage center, a salty, yeas...
- 3 tablespoons unsalted butter, at room temperature, cut into small pieces, plus more for greasing
- 3 tablespoons packed dark-brown sugar
- One 1/4-ounce package dry active yeast
- 6 cups all-purpose flour, plus more for kneading
- 2 teaspoons kosher salt
- Cooking spray
- 1 tablespoon baking soda
- 12 links smoked kielbasa (about 2 1/2 pounds)
- 3/4 cup grated smoked or sharp Cheddar
- Coarse salt for sprinkling
- Grainy Dijon or German-style mustard for serving
Crisp Gobi Matar (Cauliflower and Peas)
By garciamoss
Indian food is filled with flavor and is one of the most popular cuisines for vegetarians
- 2.5 cups cauliflower (gobi) florets
- 2/3 cup green peas (matar)
- 2-3 chopped green chiles
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds
- 1 bay leaf
- salt, to taste
- 1 tablespoon coconut oil
Vegetable Breakfast Scramble
By garciamoss
In a large skillet, heat your olive oil over medium heat and begin sautéing peppers, then add mushrooms, onion...
- 3-4 eggs, beaten
- 1 cup mushrooms, sliced
- 1 cup plum (or cherry) tomatoes, halved
- 1 cup red bell peppers, chopped
- 1 cup red onion, chopped
- 2 tablespoons olive oil
- salt and pepper, to taste
Maizes Zupa (Rye Bread Pudding)
By garciamoss
A delicious way to use leftover rye bread, this sweet pudding enhances the bread's tangy flavor with the addition o...
- 10 oz. Latvian or dark rye bread, cut into 1″ cubes (about 3 1/2 cups)
- 1 cup minced dried apricots
- 3/4 cup minced dried prunes
- 1/4 cup sugar, plus more to taste
- 2 tbsp. packed dark brown sugar
- 2 tbsp. fresh lemon juice
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1/4 tsp. kosher salt
- Sweetened whipped cream, to garnish