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Recipes
Julia Child's Eggplant Pizzas
By Iggiewoman
Makes 3-4 servings or 6-8 appetizer servings, recipe adapted from one found in From Julia Child's Kitchen
- Sauce Ingredients:
- 1 globe eggplant, about 8 ounces and 9-10 inches long
- 1 about 1 T salt, for drawing water out of eggplant
- 2 about 2 T olive oil, for brushing eggplant before roasting
- 2 about 2 tsp. dried Italian seasoning, for sprinkling on eggplant before roasting
- 10 large basil leaves, cut in chiffonade strips (optional)
- 1/3 cup freshly grated Parmesan
- 1/3 cup finely grated low-fat mozzarella blend
- hot red pepper flakes for sprinkling finished pizza (optional)
- 2-3 tsp. extra-virgin olive oil
- 3 large garlic cloves, very finely chopped
- 1 can good quality petite diced tomatoes with liquid (or use 3 cups peeled and diced fresh tomatoes)
- 1/2 tsp. dried Italian seasoning blend
- 1/4 tsp. dried oregano (use Greek or Turkish oregano)
Fast Track Gingerbread Cookies
By Iggiewoman
Combine sugar and butter in a large mixing bowl with an electric mixer
- 1 - (1-lb.) box Domino® Dark Brown Sugar
- 3 sticks - unsalted butter, softened
- 1/3 cup - molasses
- 2 - large eggs, room temperature
- 6 cups - all-purpose flour
- 2 Tbsp - ground cinnamon
- 2 Tbsp - ground ginger
- 1 1/2 tsp - all-spice
- 1 1/2 tsp - baking soda
- 1 tsp - salt
The Simplest and Best Roast Chicken
By Iggiewoman
-- the ones that make us rethink cooking myths, get us talking, and change the way we cook
- 1995) from Roasting: A Simple Art (William Morrow, 1995)
- 2 to 4 4
- 5 5- to 6-pound 6-pound chicken at room temperature, wing tips removed
- 1 1 1 lemon, halved
- 4 4 4 whole garlic cloves
- 4 4 4 tablespoons unsalted butter, optional
- to salt, to taste
- to ground black pepper, to taste
- 1 1 1 cup chicken stock, water, fruit juice, or wine for optional deglazing
- 1 1. to 500°F to 450°F). second level from bottom of oven. Heat oven to 500°F (or for convection, reduce to 450°F).
- 2 2. 2. Remove the fat from the tail and crop end of the chicken. Freeze the neck and giblets for stock. Reserve chicken livers for another use.
- 3 3. 3. Stuff the cavity of the chicken with the lemon, garlic, and butter, if using. Season the cavity and skin with salt and pepper.
Cappuccino Praline Puffs
By Iggiewoman
Directions Finely chop 1 chocolate bar
- 2 bars (about 1 ounce each) dark chocolate
- 2 tsp. instant espresso powder or granules
- 1 tsp. water
- 1 cup heavy cream
- 1 tbsp. sugar
- 1/2 cup candy toffee bits
- 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
- Ground cinnamon
Fondant Basics
By Iggiewoman
This moist, delicious chocolate cake is great because of it's deep cocoa flavor
- 1 1/2 cups all- purpose flour
- 3/4 cup Dutch-processed cocoa powder
- 2 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter
- 1 1/2 cups granulated sugar
- 3 eggs
- 3/4 teaspoon vanilla
- 3/4 cup whole milk
- 1 cup water, room temperature
- 2 tablespoons strong instant coffee granules (optional)
Chicken Wellington
By Iggiewoman
Directions Heat the oven to 400°F
- 1 egg
- 1 tbsp. water
- 4 skinless, boneless chicken breast halves (about 1 1/4 pounds)
- 1/2 tsp. dried thyme leaves, crushed
- 1/8 tsp. ground black pepper
- 2 tbsp. butter
- 2 1/4 oz. sliced mushrooms, sliced (about 3/4 cup)
- 1 medium onion, finely chopped (about 1/2 cup)
- 1 tbsp. chopped fresh parsley
- 1/3 of an 8-ounce package cream cheese, softened
- 1 tbsp. Dijon-style mustard
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
Chocolate Mousse Tart with Hazelnuts
By Iggiewoman
Step 1 Make crust: Preheat oven to 325 degrees
- For the Crust
- 18 sugar cones, coarsely crushed (6 ounces total)
- 1/2 teaspoon coarse salt
- 2 tablespoons granulated sugar
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
- For the Topping and Filling
- 1/3 cup peeled raw hazelnuts
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 1 3/4 cups heavy cream
- 5 ounces bittersweet chocolate, coarsely chopped
- 2
Brick-Oven Pizza (Brooklyn Style)
By Iggiewoman
Sprinkle yeast over warm water in a large bowl
- 1 teaspoon active dry yeast
- 1/4 cup warm water
- 1 cup cold water
- 1 teaspoon salt
- 3 cups bread flour
- 6 ounces low moisture mozzarella cheese, thinly sliced
- 1/2 cup no salt added canned crushed tomatoes
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil
- 6 leaves fresh basil, torn
Classic Macaroni and Cheese
By Iggiewoman
Position a rack in the upper third of an oven and preheat to 375°F
- 4 cups milk
- 4 Tbs. (1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- 1 whole clove
- 1 bay leaf
- 1 white onion, peeled
- 2 cups shredded sharp white cheddar cheese
- Salt and freshly ground white pepper, to taste
- Freshly grated nutmeg, to taste
- 2 tsp. dry sherry
- 1 lb. dried macaroni
- 1 cup bread crumbs
Candy Cane Desset Minis
By Iggiewoman
ADD boiling water to combined gelatin mix and 1/3 cup crushed candy in medium bowl; stir 2 min
- 1-1/2 cups boiling water
- 1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
- 12 mini candy canes, crushed, divided
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided