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Recipes
Carrot Chocolate Covered Strawberries
By garciamoss
Begin by rinsing your strawberries
- Carrot Strawberries:
- Strawberries (rinsed and dried)
- Bag of Orange Candy Melts (available at Michael's, Hobby Lobby Jo-Anns)
- Parchment Paper
- Plastic Baggie and Scissors
- Carrot Pudding Cups:
- Clear Cups
- Crushed Oreos
- 1 Large Box Chocolate Pudding
- 3 cups milk
- Carrot Chocolate Covered Stawberries
Pumpkin Latté
By garciamoss
Place all ingredients into the Vitamix container in the order listed and secure lid
- 1 cup (240 ml) hot or warm milk
- 1/4 cup (60 ml) strongly brewed coffee, hot
- 1/4 cup (60 g) canned pumpkin
- 1 Tablespoon white chocolate chips
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Napolitan Spaghetti
By garciamoss
1. Bring a large pot of salted water to a boil
- 1 lb. spaghetti
- 2 tbsp. unsalted butter
- 1/4 lb. white button mushrooms, trimmed and thinly sliced
- 1 medium yellow onion, thinly sliced
- 1/4 lb. cooked ham, cut into 1/4"-thick strips about 2" long
- 1/4 lb. long beans or regular green beans, trimmed and cut into 2" pieces
- 1/4 cup milk
- 1/4 cup sake
- 5 tbsp. ketchup
- 1 tsp. paprika
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup grated parmesan cheese
- Tabasco, for serving (optional)
Roast Chicken Enchilada Suizas Stacked Casserole
By garciamoss
Heat the broiler to high. Arrange the poblanos on a sheet pan, put them under the hot broiler and char until blacke...
- 4 medium poblano peppers
- 2 tablespoons extra-virgin olive oil
- 1 jalapeno, chopped
- 2 medium onions, chopped
- 4 cloves garlic, finely chopped
- 12 medium-large tomatillos, peeled, rinsed and quartered
- 2 small handfuls cilantro leaves
- 1 teaspoon ground cumin, 1/3 palmful
- 2 teaspoons honey
- 1 quart chicken stock-in-a-box
- Salt and freshly ground black pepper
- 1 lime, juiced
- 2 pounds cooked chicken, meat pulled or shredded
- 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
- 1 cup Mexican crema, creme fraiche or sour cream
- 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
- 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
- Raw red onion rings, for garnish
Golden Summer Squash & Corn Soup
By garciamoss
Pureed summer squash makes a delicious base for this summery squash and corn soup
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, chopped
- 2 medium summer squash, (about 1 pound), diced
- 3 teaspoons chopped fresh herbs, such as thyme or oregano, divided
- 1 14-ounce can reduced-sodium chicken broth, or vegetable broth
- 1/4 teaspoon salt
- 1 cup fresh corn kernels, (from 1 large ear; see Tip)
- 1 teaspoon lemon juice
- 1/4 cup crumbled feta cheese
Perfect Pastry Crust
By garciamoss
A food processor cuts fat into the flour mixture faster, but you can also do this by hand
- 1 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon table salt
- 6 tablespoons cold butter, cubed $
- 3 tablespoons cold shortening, cubed
- 4 to 5 Tbsp. ice water $
- Parchment paper
Spiced Plum Cobbler
By garciamoss
Combine sliced plums with sugar and spices, stir, and set aside
- For the crust:
- 6 large ripe plums sliced into approximately 1/2-inch slices
- 1/4 to 1/2 cup brown or turbinado sugar (amount depends on how sweet you like it and how sweet the plums are)
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- Pinch of salt
- 1 cup flour
- 1/4 cup cornmeal
- 2 tablespoons brown sugar + a little more to sprinkle on top of each cobbler
- 1/2 teaspoon salt
- 3 tablespoons cold unsalted butter in tbs size pieces
- 1/4 cup sour cream
- 1/4 cup cold milk
The Best Vegan Alfredo Sauce You'll Ever Make
By garciamoss
Throw all ingredients in a blender, then toss with pasta
- 1 avocado
- 1/2 cup cashews
- 1 1/2 cup almond milk
- 2 Tbsp. nutritional yeast
- 1/2 lemon
- 1/2 Tbsp. spicy Dijon mustard
- 2 cloves of garlic
- salt
- pepper
- a few dashes of turmeric, chili powder, red pepper flakes and cayenne pepper
Banana–Chocolate Chip Cake with Peanut Butter Frosting
By garciamoss
Nutritional Content: 1 serving contains: Calories (kcal) 730; Fat (g) 48; Saturated Fat (g) 22;
- CAKE:
- Nonstick vegetable oil spray
- 3 cups all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoon kosher salt
- 1 1/2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 3 large eggs
- 1 1/2 teaspoon vanilla extract
- 2 cups mashed very ripe bananas
- 1 cup sour cream
- 1 10-oz. bag mini chocolate chips
- FROSTING:
- 2 cups creamy peanut butter
- 1 1/2 cups powdered sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 teaspoons vanilla extract
- Chocolate chips, mini chocolate chips, and chocolate kisses
Serenata de Bacalao (Puerto Rican Codfish Salad)
By garciamoss
Advance Prep: Soak the cod overnight, draining and rinsing several times to remove the extra salt
- Dressing:
- 2 lbs. salted codfish
- 1 lb. potatoes, boiled, peeled, and cut in slices
- 1 lb. assorted tubers and tropical vegetables such as yautía (malanga), and green plantains boiled, peeled and cut in slices
- 1 lb. tomato, thinly sliced (or cherry tomatoes, sliced in halves)
- 1 lb. red onion, thinly sliced
- 3 eggs, hard-boiled, peeled, cut in wedges
- 2 tablespoons capers, finely chopped
- 2 avocadoes, peeled, cut in wedges
- 1 cup olive oil
- 1/4 cup white vinegar
- 1 small garlic clove, mashed
- Salt and pepper to taste