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Recipes
Royal Icing
By VegasBartender
Using electric mixer, beat 3 1/4 cups powdered sugar and egg whites until thick and shiny, adding more powdered sug...
- 3 1/4 cups (or more) powdered sugar, sifted
- 2 large egg whites
- 1 teaspoon strained fresh lemon juice
- Assorted food colorings (optional)
Chocolate Panna Cotta Layer Cake
By VegasBartender
Preheat oven to 350°F. Spray two 10-inch-diameter springform pans with 2 1/2-inch-high sides with nonstick spray
- CAKE
- Nonstick vegetable oil spray
- 4 ounces bittersweet chocolate, chopped
- 3 tablespoons unsweetened cocoa powder
- 1/2 cup hot coffee
- 1/2 cup hot water
- 1 cup plus 1 tablespoon all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 3 large eggs
- 1/2 cup sour cream
- PANNA COTTA
- 1/2 cup water
- 5 teaspoons unflavored gelatin
- 7 1/2 ounces bittersweet chocolate, chopped
- 5 ounces high-quality milk chocolate, such as Lindt or Perugina, chopped
- 2 1/2 cups heavy whipping cream
- 2 1/2 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1 1/4 teaspoons vanilla extract
- 1 1/4 vanilla beans, split lengthwise
- CHOCOLATE BAND
- 2 16x3-inch strips waxed paper
- 5 ounces bittersweet chocolate, chopped
Pear Tarte Tatin
By VegasBartender
Ruth Cousineau, Cooking Light NOVEMBER 2010
- 2 tablespoons butter, divided
- 1/2 cup sugar, divided
- 4 peeled ripe Anjou pears, cored and halved lengthwise
- 1 tablespoon canola oil
- 5 (14 x 9-inch) sheets frozen phyllo dough, thawed
- 3 tablespoons crème fraîche
Raspberry & Rosemary Sundaes
By VegasBartender
When my rosemary bush overtook my herb garden one summer, I created these surprising sundaes for grown-ups
- 2 cups fresh or frozen raspberries
- 1/3 cup sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon minced fresh rosemary
- 1 tablespoon butter
- 3 cups peach ice cream
Chocolate Marble Cheesecake
By VegasBartender
For crust Heat oven to 350˚
- Crust:
- 2 tablespoons slivered blanched almonds
- Vegetable oil cooking spray
- 6 chocolate wafers
- Filling
- 15 oz (1 3/4 cup) part-skim ricotta
- 8 oz lowfat cream cheese, room temperature
- 1 cup
- 1/2 cup lowfat sour
- 1 large whole
- 2 egg whites
- 1/4 teaspoon almond extract (or to taste)
- 2 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons amaretto (if desired)
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon instant-espresso powder
- 3 tablespoons bittersweet chocolate chips
Elegant Fruit Bliss Recipe
By VegasBartender
In a large bowl, combine the first six ingredients
- 1 medium cantaloupe, peeled, seeded and cubed
- 2 large California Navel Oranges, peeled and sectioned
- 2 cups cubed fresh pineapple
- 2 medium kiwifruit, peeled and sliced
- 1 cup green grapes
- 1 cup red grapes
- 3/4 cup peach or apricot nectar
- 1/4 cup honey
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
Breakfast Risotto
By VegasBartender
Melt 2 tablespoons butter in large saucepan over medium-high heat
- (1/2 stick) butter, divided
- hot Italian sausages, casings removed
- small onion, chopped (about 1 cup)
- small bay leaves
- arborio rice or medium-grain white rice
- dry white wine
- (or more) low-salt chicken broth
- of saffron threads
- freshly grated Parmesan cheese plus additional for serving
- chopped fresh Italian parsley
Chocolate Pudding
By VegasBartender
Use a good-quality bittersweet or semisweet chocolate bar
- 2 1/2 cups fat-free milk, divided
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 teaspoons butter
- 1 teaspoon vanilla extract
- 5 ounces semisweet chocolate, chopped
Classic Potato Latkes
By VegasBartender
You'll need to cook latkes in batches
- 3 1/2 cups shredded peeled baking potato (about 1 1/2 pounds)
- 1 1/4 cups grated onion
- 6 tablespoons all-purpose flour
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 1/4 cup olive oil, divided
- 3/4 cup unsweetened applesauce
- Dash of ground cinnamon
Creamy Bacon Fettuccine
By VegasBartender
Cook bacon in large skillet until crisp
- 6 slices OSCAR MAYER Bacon, cut into 1/2-inch pieces
- 1/2 cup chopped red onions
- 1 (10 ounce) tub PHILADELPHIA Italian Cheese and Herb Cooking Creme
- 1/2 cup milk
- 1 cup frozen peas
- 1/2 pound fettuccine, cooked