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Recipes
Berry Pound Cake with Whipped Cream
By cnash
These dense, buttery pound cakes are topped with stars and stripes of lightly sweetened whipped cream and fresh ber...
- 1.00 cup(s) (2 sticks) unsalted butter, softened, plus more for pans
- 2.75 cup(s) all-purpose flour
- 1/2 cup(s) cake flour (not self-rising)
- 1.00 tablespoon(s) baking powder
- 1.00 teaspoon(s) salt
- 2.25 cup(s) granulated sugar
- 1.50 teaspoon(s) pure vanilla extract
- 3.00 large eggs
- 1 large egg white
- 1.00 cup(s) whole milk
- 1.50 cup(s) heavy cream
- 1.00 tablespoon(s) confectioners' sugar
- 1.00 cup(s) (about 4 ounces) fresh blueberries
- 1.00 cup(s) (about 4 ounces) fresh raspberries
Delicious Dairy Hamantashen (Dairy)
By cnash
1. In a mixing bowl, cream the butter and cream cheese together
- 7 ounces (200 grams) butter
- 8 ounces (250 grams) cream cheese
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- chocolate spread, strawberry jam or apricot butter for filling
- egg, beaten
- sugar for garnish
Dark Chocolate Sauce
By cnash
Use this heat-and-stir chocolate sauce recipe on everything from ice cream sundaes to angel food cake
- 8 ounce(s) bittersweet chocolate
- 1/4 cup(s) unsalted butter, cold and cut into pieces
- 1 tablespoon(s) corn syrup
- 1 cup(s) heavy cream
- 2 tablespoon(s) heavy cream
Stir-Fried Vegetables with Toasted Cashews
By cnash
The crunch of the charred cashews and the meaty texture of the mushrooms are retained by cooking them separately an...
- 3 tablespoon(s) canned low-sodium chicken broth or homemade stock
- 1 teaspoon(s) cornstarch
- 3 tablespoon(s) cooking oil
- 2/3 cup(s) cashews
- Dried red-pepper flakes
- 1 pound(s) mushrooms, sliced thin
- 1/2 teaspoon(s) salt
- 4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
- 3/4 teaspoon(s) Asian sesame oil
- 3 cloves garlic, minced
- 1 pound(s) broccoli, thick stems removed, tops cut into small florets (about quart)
- 1.50 pound(s) napa (Chinese) cabbage (about 1/2 head), shredded (about 1 1/2 quarts)
- 1 tablespoon(s) oyster sauce
- 2 tablespoon(s) soy sauce
- 3 tablespoon(s) canned low-sodium chicken broth or homemade stock
- 1 teaspoon(s) cornstarch
- 3 tablespoon(s) cooking oil
- 2/3 cup(s) cashews
- Dried red-pepper flakes
- 1 pound(s) mushrooms, sliced thin
- 1/2 teaspoon(s) salt
- 4 scallions, white bulbs sliced thin, green tops chopped and reserved separately
- 3/4 teaspoon(s) Asian sesame oil
- 3 cloves garlic, minced
- 1 pound(s) broccoli, thick stems removed, tops cut into small florets (about quart)
- 1.50 pound(s) napa (Chinese) cabbage (about 1/2 head), shredded (about 1 1/2 quarts)
- 1 tablespoon(s) oyster sauce
- 2 tablespoon(s) soy sauce
Cider Vinegar-Braised Chicken Thighs
By cnash
This simple go-to, one-pot dish is perfect for entertaining
- 2 tablespoon(s) extra-virgin olive oil
- 3 pound(s) chicken thighs, fat trimmed
- Salt
- Freshly ground pepper
- 5 carrots, sliced 1/2-inch thick
- 5 clove(s) garlic, thinly sliced
- 1 leek, white and light green parts only, thinly sliced
- 2 tablespoon(s) all-purpose flour
- 1 cup(s) cider vinegar
- 3 cup(s) low-sodium chicken broth
- 3 tablespoon(s) unsalted butter
- 2 tablespoon(s) chopped flat-leaf parsley
- 2 tablespoon(s) snipped chives
Pulled Barbecue Chicken and Coleslaw Sandwiches
By cnash
Amanda Haas, Cooking Light Real Family Food, Oxmoor House 2012
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 1/3 cups Barbecue Sauce
- 1 cup water
- 1/4 cup cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 10 (1.9-ounce) hamburger buns
- 2 1/2 cups Crunchy, Creamy Coleslaw
- Hot pepper sauce (optional)
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1 1/3 cups Barbecue Sauce
- 1 cup water
- 1/4 cup cider vinegar
- 1/4 teaspoon freshly ground black pepper
- 10 (1.9-ounce) hamburger buns
- 2 1/2 cups Crunchy, Creamy Coleslaw
- Hot pepper sauce (optional)
Pralines 'n' Cream
By cnash
This classic dessert sauce makes a decadently sweet topping for your favorite ice cream
- 2 tablespoon(s) butter (no substitutions)
- 1/2 cup(s) light brown sugar
- 1/2 cup(s) heavy (whipping) cream
- 1 teaspoon(s) vanilla extract
- 1/2 cup(s) pecans, toasted and chopped
- Vanilla and/or coffee ice cream, for serving
Chicken Parmesan
By cnash
Method 1 Prepare the sauce
- 1/2 large yellow onion
- 1/4 cup olive oil
- 2 medium garlic cloves, peeled and minced
- 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
- 1 teaspoon dried oregano
- Pinch of red pepper flakes
- Pinch of sugar
- 4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)
- Salt
- 2 eggs
- 1 cup breadcrumbs (we make our breadcrumbs running pieces of stale French bread through a blender)
- 1 cup freshly grated Parmesan cheese
- 1/4 cup olive oil
- 2 Tbsp fresh basil leaves, thinly sliced
- 8 ounces mozzarella cheese, sliced
Chinese Chews Candy
By cnash
The chinese chews are prepared with nuts, fruits and spiced with ginger
- Eggs 2
- Fruit sugar 1 Cup (16 tbs)
- Melted butter 3 Tablespoon
- Pitted dates 1 Cup (16 tbs), chopped
- 1/2 cup chopped almonds or walnuts
- Cherries 1/4 Cup (16 tbs), candied
- Candied pineapple 2 Tablespoon, chopped
- Ginger 1 Teaspoon, slivered
- Pastry flour 3/4 Cup (16 tbs), sifted
- Baking powder 1 Teaspoon
- Salt 2/3 Teaspoon
Bayou Fried Shrimp
By cnash
Tyler Cheramie, Cut Off, Louisiana, Southern Living JUNE 2008
- 3 pounds unpeeled, large raw shrimp
- 2 cups milk
- 1 large egg
- 1 tablespoon yellow mustard
- 1 teaspoon Cajun seasoning
- 1 (12-oz.) package fish fry mix
- 1 tablespoon Cajun seasoning
- Vegetable oil
- Remoulade Sauce