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Recipes
Whipped Cream Frosting
By francesn
Directions Using both a chilled bowl and chilled beaters, beat the cream until frothy
- 1 1 1 pint heavy cream, well chilled
- 1 1 1 cup sifted icing sugar
- 1 1 1 teaspoon vanilla
- Variations
- Chocolate
- 1 1⁄2 1⁄2 cup cocoa, sifted in with in the icing sugar
- Coffee
- 1 1 1 tablespoon instant coffee, dissolved in the cream
- Lemon
- 1 1⁄2 1⁄2 teaspoon lemon extract
- 1 1 1 finely grated lemon, rind of, in place of the vanilla
- Orange
- 1 1⁄2 1⁄2 teaspoon orange extract
- 1 1 1 finely grated orange, rind of, in place of the vanilla
- Nut
- 1 1 1 teaspoon almond extract, in place of the vanilla
- 3 3⁄4 3⁄4 cup minced nuts, of your choice,folded in
- Tipsy
- 1 1 1 1 -2 tablespoon brandy or 1 -2 tablespoon rum or 1 -2 tablespoon Bourbon, in place of the vanilla (For extra tipsy, pierce the cake layers and dribble with more of the same type of liquor and let sta)
Mini Banana Pudding Cheesecakes
By francesn
1. Preheat oven to 325°F (162°C)
- Vanilla Wafer Crust
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) Challenge Butter, melted
- Banana Filling
- 12 ounces (339g) Challenge Cream Cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) all purpose flour
- 1/4 cup (58g) sour cream
- 1/4 cup lightly mashed bananas
- 1 tsp vanilla extract
- 2 eggs
- Banana slices
- Whipped Cream
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (44g) powdered sugar
- 1/2 tsp vanilla extract
- Vanilla wafers
- Banana slices
Herb Crusted Pork Tenderloin
By francesn
Directions Preheat oven to 475 degrees F
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Blueberry-Lemon Bundt Cake
By francesn
Directions Preheat oven to 350 degrees
- 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 cups blueberries
- 2 tablespoons grated lemon zest
- Nonstick cooking spray, for pan
- Confectioners' sugar, for dusting (optional)
Loaded Potato and Chicken Casserole
By francesn
This Loaded Potato and Chicken Casserole recipe is awesome as is but if you prefer less of a kick, halve the amount...
- Topping:
- 2 pounds boneless chicken breasts, cubed (1")
- 8 to 10 medium potatoes, cut in 1/2-inch cubes
- 1/3 cup olive oil
- 1 &1/2 teaspoons salt
- 1 tablespoon. black pepper
- 1 tablespoon paprika
- 2 tablespoon garlic powder
- 6 tablespoon hot sauce
- 2 cups fiesta blend cheese
- 1 cup crumbled bacon
- 1 cup diced green onion
Slow Cooker Eye of Round Roast With Vegetables
By francesn
Mix paprika, oregano, garlic powder, onion powder, salt, and black pepper together in a bowl; rub evenly over roast
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (3.5 pound) eye of round roast
- 6 Yukon Gold potatoes, peeled and quartered
- 2 carrots, cut into 2-inch pieces
- 2 stalks celery, diced
- 2 sweet onions, diced
- 1 cup beef broth
- 1/2 cup Marsala wine
- 1 (1.2 ounce) package dry beef gravy mix
- 1 tablespoon all-purpose flour
Cheese-Filled Risotto Croquettes with Tomato Sauce
By francesn
by The Culinary Institute of America
- 3 cups leftover cooked risotto
- 1/2 cup grated Parmesan
- 2 Tbsp heavy cream
- 2 Tbsp minced fresh flat-leaf parsley, chives, oregano, or basil
- 1 large egg yolk
- Salt and freshly ground pepper
- 5 oz mozzarella or Fontina cheese
- All-purpose flour for dredging
- Egg wash: 1 large egg whisked with 2 Tbsp cold milk or water
- 1 cup fresh white bread crumbs
- Vegetable oil for deep-frying
- 2 cups tomato sauce
Texas Oven-Roasted Beef Brisket
By francesn
Preheat the oven to 350 degrees F
- 2 tablespoons chili powder
- 2 tablespoons salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 1 bay leaf, crushed
- 4 pounds beef brisket, trimmed
- 1 1/2 cups beef stock
Andes Mint Chocolate Cake
By francesn
Want a slice of heaven? Try this decadent and delicious Andes Mint Chocolate Cake
- CAKE:
- 1 cup boiling water
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup buttermilk (OR 1 cup milk mixed with 1 tablespoon vinegar)
- 1/2 cup oil
- 1 teaspoon vanilla
- 1 cup Andes Mints, chopped
- MINT BUTTERCREAM FROSTING:
- 2 sticks (1 cup) unsalted butter, room temperature
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- Green food coloring
- 1/2 cup milk (may use less)
- GANACHE:
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream
- 1 teaspoon vanilla extract
Nutella Chocolate Cake
By francesn
1. Prepare four 8 inch cake pans with parchment paper circles in the bottom, and grease the sides
- 2 cups flour
- 2 cups sugar
- 3/4 cup hershey's special dark cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil
- 1 1/2 tsp vanilla
- 1 cup boiling water
- nutella frosting
- 1 cup butter
- 1/2 cup shortening
- 1 cup nutella hazlenut spread
- 4-5 cups powdered sugar
- 3-4 tbsp milk or water
- Chocolate Ganache
- 6 oz semi-sweet chocolate chips 1/2 cup heavy whipping cream