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Recipes
Pati's Mexican Table
By cnash
Preheat the oven to 350 degrees
- 2 cups
- all-purpose flour
- 1/8 teaspoon
- kosher or sea salt
- 1/2 cup
- cold unsalted butter, cut into chunks
- 1/2 cup
- vegetable shortening
- 1/2 cup
- pecans, ground or finely chopped
- 3/4 cup
- confectioners' sugar, plus more for dusting
- 1 1
- egg
Jambalaya
By cnash
A classic of Cajun-Creole cuisine, jambalaya got its start in the French Quarter of New Orleans when Spanish immigr...
- Oil -- 3 tablespoons
- Chicken, cut into serving portions -- 1 1/2 pounds
- Salt and pepper -- to season
- Andouille sausage cut into 1-inch rounds -- 1/2 pound
- Bell peppers, finely chopped -- 2
- Celery, finely chopped -- 3 stalks
- Garlic, minced -- 2 to 3 cloves
- Tomatoes, crushed or chopped -- 1 cup
- Water or stock -- 6 cups
- Rice -- 3 cups
- Thyme -- 2 teaspoons
- Bay leaf -- 1
- Salt and pepper -- to taste
- Shrimp, peeled and deveined -- 1 pound
Apple Challah
By cnash
1. Make the Dough. In the bowl of a standing mixer, combined the warm water, yeast, and sugar, mixing gently to inc...
- For the filling:
- 1 cup 2 T. warm water
- 1 pkg. active dry yeast
- 1/4 cup packed light brown sugar
- 2 large eggs
- 1/4 cup canola oil
- 5 cups flour
- 1 t. salt
- 2-3 large apples, preferably Braeburn or Honeycrisp varieties, peeled, cored, and chopped
- 1/4 white granulated sugar
- 1 T. lemon juice
- 1/2 t. ground cinnamon
- For Baking:
- 1 egg
PHILLY Cheesy Chili Dip
By cnash
SPREAD cream cheese onto bottom of microwaveable pie plate; top with chili and Cheddar
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1 can (15 oz.) chili
- 1/2 cup KRAFT Shredded Cheddar Cheese
- 2 Tbsp. chopped cilantro
Copycat Olive Garden Chicken San Remo
By cnash
Directions Heat oil in large pot over medium high heat
- 1 1/2 lbs green peppers, cut into strips
- 8 ounces yellow onions, cut into strips
- 16 ounces mushrooms, halved
- 1/4 cup olive oil
- 4 teaspoons garlic, minced
- 32 ounces crushed tomatoes in puree
- 1 1/2 teaspoons thyme
- 1/2 teaspoon marjoram
- 3/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup white wine
- 4 teaspoons chicken bouillon granules
- 1/2 cup flour
- 2 lbs boneless skinless chicken breast halves, cut into strips
- 1 lb spaghetti
Aunt Baby's Checkerboard Cookies
By cnash
Try this recipe for buttery checkerboard cookies (Sheila's favorite!), courtesy of great-aunt "Baby
- 2.75 cup(s) all-purpose flour
- 3/4 cup(s) (1 envelope) nonfat dry milk
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 cup(s) (2 sticks) unsalted butter or shortening , softened
- 1 teaspoon(s) vanilla
- 1.5 cup(s) sugar
- 2 eggs , well beaten
- 2 tablespoon(s) cocoa
Cajun Meat Pie
By cnash
Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from whit...
- 1 tablespoon vegetable oil
- 1 tablespoon all-purpose flour
- 1 onion, chopped
- 1 pound bulk pork sausage
- 1 pound ground beef
- 1 teaspoon Cajun seasoning
- 1 pinch garlic powder
- 1 (15 ounce) package store-bought refrigerated pie dough, at room temperature
- 1 quart vegetable oil for deep frying
Muffulettas
By cnash
Southern Living JULY 1998
- 2 cups Olive Salad
- 1 (16-ounce) French bread loaf, split horizontally
- 1/2 pound sliced hard salami
- 1/2 pound sliced cooked ham
- 6 Swiss cheese slices
- 6 thin provolone cheese slices
Classic Pound Cake
By cnash
Place a rack in the lower third of the oven and preheat to 350 degrees F
- 3 1/2 cups all-purpose flour, plus more for the pan
- 1/2 teaspoon fine salt
- 8 large eggs, at room temperature
- 2 large eggs yolks, at room temperature
- 2 tablespoons milk, at room temperature
- 4 teaspoons pure vanilla extract
- 2 cups unsalted butter (4 sticks), at room temperature, plus more for the pan
- 2 3/4 cups sugar
- 1 teaspoon lightly packed finely grated lemon zest
- Equipment: A 10 by 4 1/2-inch tube pan, 12-cup Bundt pan, or two 9 by 5-inch loaf pans
- Copyright 2001 Television Food Network, GP. All rights reserved
Portuguese Egg Sweet from the Ritz Hotel
By cnash
Preheat oven to 350° F. In small, heavy, nonreactive saucepan, combine 1/4 cup sugar with flour and salt, then whi...
- 1/2 cup sugar
- 1/3 cup all-purpose flour (sifted, then measured)
- 1/4 teaspoon salt
- 1 cup whole milk
- Zest of 1/2 lemon, removed in strips with a vegetable peeler
- 1/2 stick cinnamon
- 4 large eggs, separated
- 1 1/2 teaspoons ground cinnamon