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Vermont Maple Syrup Cheesecake

Vermont Maple Syrup Cheesecake

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Preheat oven to 350° F. Make crust: In a food processor finely grind graham crackers (you will have about 3 1/2 ...

  • or crust
  • twenty-four 5- by 2 1/2-inch graham crackers
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup pure maple syrup (preferably Grade B; see note, above)
  • For filling
  • four 8-ounce packages cream cheese, softened
  • 1 cup pure maple syrup (preferably Grade B)
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1/2 cup heavy cream
4.5/5 (15 Votes)

Savory Mashed Limas

Savory Mashed Limas

By

Cook lima beans according to package instructions

  • 1 pound frozen baby lima beans (about 3 cups)
  • 2 or 3 garlic cloves
  • 2 tablespoons unsalted butter
  • 1/3 cup milk, or to taste
  • 1/2 teaspoon freshly grated nutmeg
5/5 (2 Votes)

Apple and Onion Stuffin' Muffins

Apple and Onion Stuffin' Muffins

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Preheat oven to 375 degrees F

  • 2 tablespoons extra-virgin olive oil, 2 turns of the pan
  • 1 stick butter, softened
  • 1 fresh bay leaf, available in produce department
  • 4 ribs celery and greens, from the heart, chopped (save time and purchase celery already washed, trimmed and cut into sticks, this makes chopping fast work)
  • 1 medium to large yellow skinned onion, chopped
  • 3 McIntosh apples, quartered and chopped
  • Salt and pepper
  • 2 tablespoons poultry seasoning
  • 1/4 cup chopped fresh parsley leaves
  • 8 cups cubed stuffing mix (recommended: Pepperidge Farm)
  • 2 to 3 cups veggie stock
4.7/5 (9 Votes)

Spiced Apple Coffee Cake

Spiced Apple Coffee Cake

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Preheat an oven to 350°F

  • For the cake:
  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3 tart cooking apples, such as Granny Smith or
  • Braeburn, 1 lb. total, peeled, cored and
  • coarsely chopped
  • 2 Tbs. strained fresh orange juice, lemon juice
  • or apple juice
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 tsp. ground cardamom
  • 1 tsp. ground cinnamon
  • 8 Tbs. (1 stick) unsalted butter, at
  • room temperature
  • 8 oz. cream cheese, at room temperature
  • 1 1/2 cups granulated sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • For the vanilla glaze:
  • 3/4 cup confectioners’ sugar, sifted
  • 2 Tbs. condensed skim milk, warmed, plus
  • more as needed
  • 1/2 tsp. vanilla extract
4.4/5 (28 Votes)

Soft Boiled Egg with Rosemay Chili Salt

Soft Boiled Egg with Rosemay Chili Salt

By

Haven't made yet

  • 1 tsp dried rosemary leaves
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 4 large eggs
4.6/5 (5 Votes)

Stir Fried Broccoli with Chili Garlic Sauce

Stir Fried Broccoli with Chili Garlic Sauce

By

Also contains variations with hoisin and five spice powder, and orange and ginger

  • Garlic oil:
  • 1.5 pounds broccoli, cut florets into 1/2 inch pieces. Peel stalk and cut into 1/4 inch pieces
  • 1/2 Teaspoon sugar
  • 2 Tablespoons vegetable oil
  • 2 Teaspoon vegetable oil
  • 3 cloves garlic, minced
  • 1/4 Teaspoon red pepper flake
  • Main sauce:
  • 1/3 Cup vegetable broth
  • 1 Tablespoon dry sherry (I substituted rice vinegar)
  • 1 Tablespoon soy sauce
  • 1 Teaspoon toasted sesame seed oil
  • 1 Teaspoon cornstarch
  • 1 Tablespoon Thai chili sauce (or chili-garlic sauce)
  • 1/2 Teaspoon Sriracha (optional)
4.4/5 (15 Votes)

Gingerbread Cream Cheese Spirals

Gingerbread Cream Cheese Spirals

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Gingerbread Dough instructions: Beat butter or margine in a large bowl on medium to high for 30 seconds

  • Gingerbread Dough
  • 1/2 Cup butter or margarine
  • 1/2 Cup packed brown sugar
  • 1/4 Cup molasses
  • 1 taespoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 Teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1 egg
  • Cream Cheese Dough
  • 1/3 Cup butter or margarine
  • 1 3-oz package cream cheese softened
  • 1 Cup sugar
  • 1/2 teaspoon baking powder
  • 1 egg
  • 1/2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon finely shredded orange peel
4.6/5 (19 Votes)

Celery Root Puree

Celery Root Puree

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Bring milk, water, and salt just to boil in heavy large saucepan over high heat

  • 3 cups whole milk
  • 3 cups water
  • 1 tablespoon salt
  • 2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes
  • 1 medium russet potato (about 10 ounces), peeled, cut into 2-inch cubes
  • 1 small onion, peeled, quartered
  • 5 tablespoons butter, cut into 5 pieces
  • Ground white pepper
  • Chopped fresh chives
4.5/5 (4 Votes)

Veggie Sausage Mushroom Ragu and Rigatoni

Veggie Sausage Mushroom Ragu and Rigatoni

By

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente

  • Salt
  • 1 pound whole wheat rigatoni pasta
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 1/2 pounds veggie Italian sausage
  • 4 portobello mushroom caps, cut into 1-inch pieces
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • Pepper
  • 1 28 ounce can crushed tomatoes
  • 2 cups veggie broth
  • 5 sprigs sage, leaves stripped and thinly sliced
  • 1 cup grated pecorino-romano cheese, plus more to pass around the table
4.3/5 (6 Votes)

Garlic and Sage Bread

Garlic and Sage Bread

By

Sift the flour into a bowl and tip in the bran from the sifter

  • 2 1/4 cups whole wheat bread flour
  • 1 envelope active dry yeast
  • 3 tbsp chopped fresh sage
  • 2 tsp sea salt
  • 3 garlic cloves, finely chopped
  • 1 tsp honey
  • 2/3 cup lukewarm water
4.7/5 (3 Votes)