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Recipes
Custard Tart
By cnash
Haven't tried yet
- 1 1/4 cups plain flour
- 1/2 cup self-raising flour
- 1/2 cup caster sugar
- 125 g butter, chopped
- 5 eggs
- 3 teaspoons water (also will need weights for pastry dough uncooked rice or baking beads)
- 2 teaspoons vanilla extract
- 750 ml hot milk
- ground nutmeg (dusting)
Vanilla Buttercream (Basic Buttercream) Recipe Print Page | MyRecipes.com
By cnash
Ingredients 1/2 cup butter, softened 1 (3-oz
- 1/2 cup butter, softened
- 1 (3-oz.) package cream cheese, softened
- 2 teaspoons vanilla extract
- 1 (16-oz.) package powdered sugar
- 3 to 4 Tbsp. milk
One Pot Chicken Chili & Rice
By cnash
It tastes like it's been simmering all day, but this quick-cooking chili uses ingredients like canned pork and bean...
- 1 1 6-quart 1 6-quart saucepot with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook until well browned, stirring often.
- 2 2 to to 20 broth, chili powder, tomatoes, pepper, rice and pork and beans in the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender. Top with the sour cream and sprinkle with the onion.
MISSISSIPPI BBQ
By cnash
Randomly pierce surface of roast with sharp knife
- 2 1/2 lb. butt pork roast
- 1 tsp. corn oil
- 1 (4 oz.) can tomato sauce
- 1/4 c. cider vinegar
- 1/4 c. Worcestershire sauce
- 1/4 c. brown sugar
- 1/2 tsp. celery seeds
- 1/2 tsp. chili powder
- Dash red pepper sauce
- Salt & pepper to taste
Saucy Catfish
By cnash
Preheat the oven to 300 degrees F
- 1 1/2 pounds (4 fillets) catfish
- 2 teaspoons salt
- 1/2 cup ketchup
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/4 cup brown sugar
- 2 teaspoons apple cider vinegar
- 1/2 cup unsalted butter, room temperature
- 1/2 cup chopped sweet onion
- 1 lemon, sliced
Awesome Slow Cooker Pot Roast
By cnash
Directions In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water
- 2 (10 3/4 ounce) cans condensed cream of mushroom soup
- 1 (1 ounce) package dry onion soup mix
- 1 1/4 cups water
- 5 1/2 lbs pot roast
Boston Cream Pie
By cnash
Preheat the oven to 350 degrees F
- Unsalted butter, for the pan
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 large eggs, at room temperature
- 1 cup sugar
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 2 large eggs plus 4 egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of salt
- 4 ounces semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Serious Eats - seriouseats.com
By cnash
Serious Heat Preheat oil to 350°F in a large wok, Dutch oven, or deep fryer
- 2 quarts vegetable or peanut oil
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/3 cup toasted sesame seeds, plus more for garnish
- 1/3 cup unsweetened coconut flakes
- Kosher salt
- 1/2 cup cold water
- 1/2 cup vodka
- 1 head cauliflower, cut into 1-inch florets
- 1 recipe Sweet Soy Sauce or Sweet and Spicy Chili Sauce
- 4 to 5 Finely sliced scallions
Hot Cross Buns
By cnash
Southern Living APRIL 2001
- 2 (1/4-ounce) envelopes active dry yeast
- 1/2 cup warm water (100° to 110°)
- 1 cup warm milk (100° to 110°)
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1/2 teaspoon salt
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 cup raisins
- Sugar Glaze
Rachael Ray
By cnash
Bring meat to room temperature and pat dry
- 3 pounds pork shoulder/pork butt
- Kosher salt and black pepper
- 2 tablespoons vegetable oil
- 6 slices good quality, lean, smoky bacon, chopped into 1-inch pieces
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 large onion, chopped
- 4 cloves garlic, sliced or chopped
- 1 tablespoon cumin, (a scant palmful)
- 1 tablespoon ground coriander, (a scant palmful)
- 1 small cinnamon stick
- 2 fresh bay leaves
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 2 - 3 tablespoons puréed chipotle in adobo (for a medium to spicy heat level)
- 1 bottle lager beer (12-ounces), at room temperature
- 1 quart chicken stock
- 1 red onion, cut into 1-inch wedges
- 1 large red pepper, chopped into 1-inch pieces
- 1 can fire-roasted tomatoes (28-ounces)
- Juice of 1 lime
- 1/4 cup cilantro leaves, chopped
- Corn tortillas, charred