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Recipes
Crab Bisque
By ellenbalizabeth
In a large soup pot over medium heat, melt the butter with the oil
- 1 Tbs. unsalted butter
- 1 Tbs. canola or grapeseed oil
- 3 large shallots, minced
- 5 cups fish or chicken stock
- 2 cups heavy cream
- Kosher salt and freshly ground white pepper, to taste
- 3 ⁄4 to 1 lb. fresh or thawed frozen lump crabmeat, picked over for shell fragments (3 to 4 cups)
- 1 ⁄2 cup dry sherry, dry Marsala or Madeira
- Minced fresh tarragon or flat-leaf parsley for garnish
Southern Caramel Layer Cake
By ellenbalizabeth
Preheat the oven to 350º F
- For the Cake
- 8 ounces (1 cup) unsalted butter, softened
- 2 cups granulated sugar
- 4 extra large eggs at room temperature
- 3 cups self rising flour (if using White Lily add an additional 6 Tablespoons of flour)
- 1 cup whole buttermilk
- 1 1/2 teaspoons pure vanilla extract
- For the Caramel Frosting
- 2 cups granulated sugar
- 1/4 cup water
- 2 Tablespoons light corn syrup
- 4 ounces (1/2) cup cold butter
- 1 cup hot heavy cream
- Pinch of kosher salt
- 1/2 teaspoon pure vanilla extract
- 8 ounces (1 cup) unsalted butter, softened
- 6 cups confectioners' sugar sifted
- Garnish 3/4 cup toasted pecans
Chocolate Chip and Peanut Butter Mousse Sandwich Cookies
By ellenbalizabeth
For the cookies (From Cook's Illustrated): 1
- 1 3/4 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cups packed dark brown sugar
- 1 teaspoon table salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/4 cups semisweet chocolate chips
- 1 cup creamy peanut butter
- 8 oz cream cheese at room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Toffee Squares
By ellenbalizabeth
Preheat oven to 350°. Grease a 9-inch square baking pan
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, softened
- 2 cups packed light brown sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 & 1/4 cups chopped peanuts
- 1 & 1/2 cups semisweet chocolate chips, divided
- 1/2 cup butterscotch chips
- 1/2 cup chopped pecans
- 1/2 cup coconut flakes
Potato Bacon Casserole
By ellenbalizabeth
Directions: PREHEAT oven to 350° F
- 4 cups frozen shredded hash brown potatoes
- 1/2 cup finely chopped onion
- 8 ounces bacon or turkey bacon, cooked and crumbled
- 1 cup (4 oz.) shredded cheddar cheese
- 1 can (12 fl. oz.) * NESTLÉ® CARNATION® Evaporated Milk
- 1 large egg, lightly beaten or 1/4 cup egg substitute
- 1 1/2 teaspoons seasoned salt
Pecan Pie Cobbler
By ellenbalizabeth
Heat oven to 425°F. Grease 13x9- inch (3-quart) glass baking dish with shortening or cooking spray
- 1 1
- box Pillsbury® refrigerated pie crusts, softened as directed on box
- 2 2
- 1/2 cups light corn syrup
- 2 2
- 1/2 cups packed brown sugar
- 1/2 cup butter, melted
- 4 1/2 4 1/2
- teaspoons vanilla
- 6 6
- eggs, slightly beaten
- 2 2
- cups coarsely chopped pecans
- Butter-flavor cooking spray
- 2 2
- cups pecan halves
- Vanilla ice cream, if desired
Filet Mignon
By ellenbalizabeth
Filet mignon is a special-occasion classic cut of meat
- 4 (2 inch thick) filets mignons, tied (10 ounces each)
- 2 tablespoons vegetable oil
- 2 tablespoons fine fleur de sel
- 2 tablespoons coarsely cracked black peppercorns
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
HOT BACON CHEESE DIP
By ellenbalizabeth
Hot dip in a bread bowl
- INGREDIENTS:
- 1 unsliced round loaf bread
- 2 cups (8 ounces) Monterey Jack cheese, shredded
- 1 cup (4 ounces) Parmesan cheese, shredded
- 1 cup mayonnaise
- 1/4 cup finely diced onion
- 7 bacon strips, diced and fried
- 1 garlic clove, minced
- 1/4 tsp crushed red chile flakes
Cinnamon/Sugar Cheesecake Bars
By ellenbalizabeth
Unroll and spread 1 can crescent rolls on bottom of un-greased 9x13 inch pan
- 2 cans pillsbury butter crescent rolls (buy the seamless version if you can find them!)
- 2 (8oz) packages cream cheese (softened)
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter (melted)
- Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)
White Chicken Chili
By ellenbalizabeth
In a Dutch oven over medium-high heat, warm the oil
- 2 Tbs. vegetable oil
- 1 to 1 1/4 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes
- Kosher salt and freshly ground pepper, to taste
- 1 jar (32 oz.) white chili starter
- Tortilla chips for serving
- Chopped fresh cilantro for serving
- Sour cream for serving