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Recipes
Best Ever Banana Cake With Cream Cheese Frosting
By cnash
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little ...
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
- chopped walnuts
Grilled-Chicken Tacos
By cnash
At New York City's Dos Toros, brothers Leo and Oliver Kremer offer amazing San Francisco-style tacos, burritos, and...
- 3 medium tomatoes, coarsely chopped
- 1/3 cup(s) fresh lime juice
- 1 cup(s) water
- 1 teaspoon(s) salt
- 2 pound(s) skinless, boneless chicken thighs
- 2 tablespoon(s) vegetable oil
- 1 teaspoon(s) sweet paprika
- 1 teaspoon(s) dried parsley
- 12 corn tortillas, warmed
- Shredded Monterey Jack cheese
- Jarred salsa verde
- Chopped avocados, for serving
- Chopped onions
- Chopped tomatoes
- Chopped cilantro
Pecan Shortbread
By cnash
Cook's Note: This recipe can easily be doubled, as what was shown in the episode
- 3/4 pound unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups small diced pecans
EAGLE BRAND ICE CREAM
By cnash
Blend 5 ingredients well. Pour into freezer can, fill to line with whole milk, freeze as normal
- 4 well beaten eggs
- 1/2 pt. whipping cream
- Speck salt
- 2 cans Eagle Brand milk
- 1 tbsp. vanilla
Curried-Coconut Chicken Rendang
By cnash
Rendang is a Malaysian meat dish that's slow-cooked in coconut milk
- 3 tablespoon(s) Madras curry powder
- 2 teaspoon(s) freshly ground pepper
- 2 stalk(s) lemongrass, bottom two-thirds, bruised and cut into 4-inch pieces
- 2 tablespoon(s) fresh lime juice
- 1/3 cup(s) canola oil
- 2 tablespoon(s) canola oil
- Salt
- 3 pound(s) chicken thighs
- 8 small shallots
- 1 small red onion, quartered
- 5 clove(s) garlic
- 6 slice(s) (each 1/4 inch thick) peeled fresh ginger
- 3 macadamia nuts
- 5 dried Asian chiles, stemmed
- 1 can(s) unsweetened coconut milk
- 1 tablespoon(s) light brown sugar
- 1.5 tablespoon(s) shredded unsweetened coconut, toasted
7-Up Cake 2
By cnash
Directions Mix all cake ingredients together and bake at 350° for 30 to 35 minutes
- 1 (18 ounce) boxes lemon cake mix
- 1 (3 1/2 ounce) packages instant pineapple pudding
- 4 eggs
- 3/4 cup oil
- 1 (10 ounce) bottles 7-Up soda
- 2 eggs
- 1 (8 ounce) cans crushed pineapple, undrained
- 1/2-1 cup butter or 1/2-1 cup margarine
- 1 cup coconut
PENNE WITH SAUSAGE CREAM SAUCE
By cnash
Cook sausage in large skillet over medium-high heat
- 1 pound sweet Italian sausage, casings removed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 4 garlic cloves,minced
- 2/3 cup dry white wine
- 1 (14 1/2-ounce) can diced peeled tomatoes, undrained
- 1 cup heavy cream
- 4 tablespoons chopped Italian parsley (flat leaf parsley)
- 1 teaspoon salt or to taste
- freshly ground pepper to taste
- 1 pound penne pasta, cooked according to package
- 1 cup freshly grated Parmesan cheese, plus additional for garnish
Classic Italian Cheesecake
By cnash
PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch spring...
- 1 cup HONEY MAID Graham Cracker Crumbs
- 3 Tbsp. butter or margarine, melted
- 2 Tbsp. sugar
- 4 cups POLLY-O Original Ricotta Cheese
- 1-1/4 cups sugar
- 1/4 cup flour
- 1/2 cup whipping cream
- 2 tsp. vanilla
- 1 tsp. grated lemon zest
- 5 eggs
Okra Gumbo with Blue Crabs and Shrimp
By cnash
In this recipe from The Dooky Chase Cookbook, chef Leah Chase uses okra (and lots of it) to thicken the dish
- 1.5 cup(s) finely chopped onion
- 1/2 cup(s) finely chopped green bell pepper
- 1/2 cup(s) finely chopped celery
- 2 tablespoon(s) tomato paste
- 1.5 quart(s) water
- 1 teaspoon(s) minced garlic
- 1/4 cup(s) vegetable oil
- 1 teaspoon(s) paprika
- 1/2 teaspoon(s) dried thyme
- 2 bay leaves
- Kosher salt
- Steamed white rice, for serving
- 1/2 teaspoon(s) cayenne pepper
- 3 pound(s) okra, thinly sliced crosswise
- 4 live blue crabs
- 1 pound(s) (medium) shrimp, shelled and deveined
- 1 teaspoon(s) crushed red pepper flakes
- 1.5 cup(s) finely chopped onion
- 1/2 cup(s) finely chopped green bell pepper
- 1/2 cup(s) finely chopped celery
- 2 tablespoon(s) tomato paste
- 1.5 quart(s) water
- 1 teaspoon(s) minced garlic
- 1/4 cup(s) vegetable oil
- 1 teaspoon(s) paprika
- 1/2 teaspoon(s) dried thyme
- 2 bay leaves
- Kosher salt
- Steamed white rice, for serving
- 1/2 teaspoon(s) cayenne pepper
- 3 pound(s) okra, thinly sliced crosswise
- 4 live blue crabs
- 1 pound(s) (medium) shrimp, shelled and deveined
- 1 teaspoon(s) crushed red pepper flakes
Lemon Curd Pound Cake
By cnash
Debbie Lewis,Clinton, Mississippi, Southern Living NOVEMBER 2011
- 1 cup butter, softened
- 1/2 cup shortening
- 3 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1 cup milk
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- Lemon Curd Glaze
- Garnishes: candied lemon slices, sugared cranberries, fresh thyme sprigs