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Recipes
Sweet Potato Buttered Rum Flan
By VegasBartender
This flan—Spanish baked custard—is best when made with leftover sweet potatoes that have been simply prepared a...
- 1/2 teaspoon canola oil
- 1/2 cup granulated sugar
- 1 tablespoon water
- 1 cup leftover mashed sweet potato
- 1/2 cup packed brown sugar
- 2 tablespoons white rum
- 2 tablespoons butter, melted
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/8 teaspoon grated whole nutmeg
- 3 large eggs
- 1 1/2 cups 1% low-fat milk
Roast Lamb with Pomegranate Sauce
By VegasBartender
Although it's budget-friendly, this dish is elegant enough for company
- 2 teaspoons olive oil
- 1 (1-pound) boneless leg of lamb, trimmed
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper
- 3/4 cup chopped onion
- 2 garlic cloves, crushed
- 1/3 cup red wine
- 1 1/2 cups fat-free, lower-sodium chicken broth, divided
- 1/4 cup pomegranate juice
- 2 teaspoons sugar
- 2 teaspoons all-purpose flour
Tequila-Glazed Grilled Chicken Thighs
By VegasBartender
Brush chicken thighs with a tequila glaze that's been sweetened with pineapple juice and honey for a deliciously tr...
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon chipotle chile powder
- 6 bone-in chicken thighs (about 2 pounds), skinned
- 3/4 cup pineapple juice
- 1/3 cup tequila
- 1/4 cup honey
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons grated lime rind
- 3 tablespoons fresh lime juice
- 1/4 teaspoon crushed red pepper
- Cooking spray
Stuffed Alfredo Pork Chops Recipe
By VegasBartender
Cook rice and vegetables according to package directions
- 1 package (8.8 ounces) ready-to-serve long grain rice
- 1 package (10 ounces) frozen mixed vegetables
- 3/4 teaspoon garlic powder, divided
- 3/4 teaspoon Italian seasoning, divided
- 4 boneless pork loin chops (6 ounces each)
- 2 tablespoons butter
- 1 jar (15 ounces) Alfredo sauce
Elvis-Style Grilled Banana Sundaes
By VegasBartender
Preheat half of a grill to low heat and the other half to medium heat
- 6 slices thick-cut bacon
- Vegetable oil, for brushing
- 3 bananas, peeled and halved crosswise and lengthwise
- Peanut butter ice cream
- Honey, at room temperature, for drizzling
- 1/3 cup chopped butter toffee or honey-roasted peanuts
Sizzling Shrimp with Corn Relish
By VegasBartender
Serve over rice for a hearty dinner or over a bed of baby spinach for a lighter meal Linda Lau Anusasananan, Cooki
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1/2 teaspoon sugar
- 2 tablespoons canola oil
- 1/2 cup chopped shallots
- 1 tablespoon minced garlic
- 1 tablespoon minced jalapeño pepper (about 1 small)
- 1 1/2 pounds peeled and deveined medium shrimp
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1/3 cup chopped fresh cilantro
Espresso Crème Brûlée
By VegasBartender
When you crown the custards with their burnt-sugar shells, we recommend using a small kitchen torch
- 2 cups 2% reduced-fat milk
- 1 cup whole espresso coffee beans
- 3/4 cup nonfat dry milk
- 3 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- Dash of salt
- 4 large egg yolks
- 1/4 cup sugar, divided
Orange Creamsicle Smoothies
By VegasBartender
Using a blender, puree orange juice, milk, ice cubes, vanilla extract and a drizzle of honey until slushy
- Orange juice
- Milk
- Ice cubes
- Vanilla extract
- Honey
Whole Wheat S'more Cookies
By VegasBartender
Preheat oven to 350°F. Line 3 large rimmed baking sheets with parchment paper
- 3 cups whole wheat flour or white whole wheat flour
- 1 1/2 cups (packed) golden brown sugar
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon robust-flavored (dark) molasses
- 1 1/2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups milk chocolate chips (about 9 ounces)
- 1 cup mini marshmallows
- 3/4 cup coarsely chopped walnuts
White Chocolate Tiramisu Trifle with Spiced Pears
By VegasBartender
Looking for a dessert to impress your guests? Try this over the top decadent Tiramisu with white chocolate and spic...
- SPICED PEARS:
- 1 750-ml bottle dry white wine
- 2 cups pear juice or pear nectar
- 1 1/4 cups sugar
- 12 whole green cardamom pods, crushed in resealable plastic bag with mallet
- 4 (1-inch) diameter rounds peeled fresh ginger (each about 1/8-inch thick)
- 2 cinnamon sticks, broken in half
- 5 large firm but ripe Anjou pears (3 to 3 1/4 pounds), peeled
- WHITE CHOCOLATE MASCARPONE MOUSSE:
- 7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
- 1/3 cup Poire Williams (clear pear brandy)
- 1/4 cup water
- 1/2 vanilla bean, split lengthwise
- 1 (8-to 8.8-ounce) container mascarpone cheese
- 1 cup heavy whipping cream, chilled
- TRIFLE ASSEMBLY:
- 3 (3-ounce) packages soft ladyfingers,* separated
- 2 cups heavy whipping cream, chilled
- 1/4 cup crystallized ginger, minced
- White chocolate curls
- 1 tablespoon powdered sugar