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Recipes
Rachael Ray
By cnash
HEAT oven to 350° F. Mix flour and salt in a medium bowl
- 2 1/2 cups Pillsbury BEST® All Purpose Flour
- 1 tsp. salt
- 1 cup Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, chilled and sliced
- 1 cup small curd cottage cheese
- 1 tsp. vanilla extract
- Powdered sugar
- 1 (12 oz.) jar Smucker's® Orchard's Finest® Michigan Red Tart Cherry Preserves
Green Smoothie
By cnash
Get your daily dose of dark leafy greens any time of day with this delicious green smoothie
- 2 medium ripe bananas
- 1 ripe pear or apple, peeled if desired, chopped
- 2 cup(s) chopped kale leaves, tough stems removed (see Notes)
- 1/2 cup(s) cold orange juice
- 1/2 cup(s) cold water
- 12 ice cubes
- 1 tablespoon(s) ground flaxseed (see Notes)
EJ's Simple Oven-BBQ Ribs
By cnash
Preheat the oven to 300 degrees F and line a large baking sheet with a piece of aluminum foil large enough to cover...
- 2 racks baby back ribs
- 6 tablespoons Emeril's Rustic Rub, recipe follows
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon celery salt
- Emeril's Bam B Q Sweet Original Barbecue Sauce
- 8 tablespoons paprika
- 3 tablespoons cayenne
- 5 tablespoons freshly ground black pepper
- 6 tablespoons garlic powder
- 3 tablespoons onion powder
- 6 tablespoons salt
- 2 1/2 tablespoons dried oregano
- 2 1/2 tablespoons dried thyme
Thermos-Ready Smoothie
By cnash
A protein and fiber-rich drink to go
- 1 cup(s) frozen mixed berries
- 1/2 banana
- 1/2 cup(s) apple juice
- 1/4 cup(s) silken tofu
Buttermilk Pancake and Waffle Mix
By cnash
With our easy make-ahead dry-mix recipe, you need only add a few wet ingredients to enjoy fluffy homemade waffles a...
- 3.5 cup(s) flour
- 1/4 cup(s) sugar
- 4 teaspoon(s) baking powder
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
Slow and Low Country Ribs
By cnash
Method 1 Country ribs are usually more than a foot long
- 4 country ribs, about 3 pounds
- Kosher salt
- Vegetable oil
- The barbecue sauce of your choice
FRESH COCONUT CAKE
By cnash
Preheat oven to 350°F. Grease and flour three 8 inch cake pans
- 1 stick butter (4 oz)
- 1/2 c. shortening
- 1 3/4 c. sugar
- 3 lg. eggs, separated
- 3 c. all-purpose flour
- 4 tsp. baking powder
- 1 1/4 c. milk
- 1 1/2 tsp. vanilla
- 1 egg
- 1 c. milk
- 3/4 c. sugar
- 1 tbsp. cornstarch
- 1 tsp. vanilla
- 1 c. grated fresh coconut
- 1 1/4 c. sugar
- 1 tbsp. white corn syrup
- 1/4 c. water
- 2 sm. egg whites
- 5 lg. marshmallows, chopped
- 1/2 tsp. vanilla
- 1 c. fresh grated coconut
Cajun Chicken Pasta
By cnash
Cook the pasta according to package directions
- 1 pound fettuccine
- 3 About 3 teaspoons Cajun spice mix
- 3 whole boneless, skinless chicken breasts, cut into cubes
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 whole green bell pepper, seeded and sliced
- 1 whole red bell pepper, seeded and sliced
- 1/2 large red onion, sliced
- Salt
- 4 whole Roma tomatoes, diced
- 2 cups low-sodium chicken broth
- 1/2 cups white wine
- 1 cup heavy cream
- Cayenne pepper, for sprinkling
- Freshly ground black pepper
- Chopped fresh parsley, for garnish
Three-Layer Italian Coconut Cream Cake
By cnash
This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1/2 cup butter, softened
- 1/2 cup white shortening
- 1 tablespoon pure vanilla extract
- 2 cups sugar
- 5 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup soft flaked coconut, plus more
- soft flaked coconut, to sprinkle on the top of the cake after frosting
- 1 1/2 cups raspberry preserves, divided (or use as much as desired)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 1 teaspoon coconut extract (or use 2 teaspoons vanilla)
- 2 tablespoons half-and-half cream
- 3 1/2 cups sifted confectioners' sugar (must be sifted)
- 1 cup soft sweetened flaked coconut
Sauteed corn with chili lime and aioli
By cnash
Maps & Directions Inspired by elote — smoky, grilled corn on the cob sold on the streets of every Mexican city â...