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Spicy Sweet Watermelon and Watercress Salad with Grilled Hot and Sour Shrimp

Spicy Sweet Watermelon and Watercress Salad with Grilled Hot and Sour Shrimp

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In a salad bowl, combine the vinegar, honey and mustard

  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon mustard sauce (2 packets) or other hot mustard
  • 3 cups bite-size seedless yellow or red watermelon chunks (about 1 1/3 pounds)
  • 2 bunches watercress, coarsely chopped
  • 4 scallions, thinly sliced on an angle
  • 1 small red bell pepper, chopped
  • Salt and pepper
  • 2 tablespoons vegetable oil
  • 1 pound large shrimp, peeled and deveined, with the tail on
  • 2 tablespoons duck sauce (3 packets)
  • 1 tablespoon soy sauce (2 packets)
  • 1 teaspoon hot pepper sauce
4.7/5 (6 Votes)

Coconut Crusted Key Lime Pie

Coconut Crusted Key Lime Pie

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  • Key Lime filling:
  • 3/4 cup flour
  • 1 tablespoon sugar
  • 2 1/4 cups unsweetened coconut flakes
  • 5 tablespoons cold, unsalted butter, cut into pea sized bits
  • 1 large egg mixed with 1-cup ice water
  • 2 large egg whites
  • 1 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • Key lime filling, recipe follows
  • 4 egg yolks
  • 14 ounces sweetened condensed milk
  • 2 key limes, zested
  • 1/2 cup key lime juice
4.7/5 (12 Votes)

Vanilla Pear Muffins

Vanilla Pear Muffins

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Preheat an oven to 350°F

  • For the topping:
  • 3 Tbs. sugar
  • 2 Tbs. chopped walnuts, ground (see note above)
  • 1/4 tsp. ground cinnamon
  • For the muffins:
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 tsp. ground cinnamon
  • 1 tsp. freshly grated nutmeg
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1/2 cup canola oil or walnut oil
  • 3/4 cup buttermilk
  • 2 tsp. vanilla extract
  • 4 or 5 firm, ripe pears, 2 lb. total, peeled, cored and coarsely chopped
  • 1 cup walnuts, coarsely chopped
4.5/5 (17 Votes)

Prune Bread

Prune Bread

By

Preheat oven to 350F. Grease a 9 by 5 inch loaf pan

  • 12 oz moist pack pitted prunes, chopped
  • 1 cup boiling water
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 3/4 cup sugar
  • 2/4 cup chopped walnuts
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1 large egg, beaten
  • 4 tbs unsalted butter, melted
4.4/5 (7 Votes)

Tiramisu with Brandy Custard

Tiramisu with Brandy Custard

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Fill large bowl with ice water

  • 6 large eggs
  • 1 1/3 cups sugar
  • 5 tablespoons brandy
  • 1 1/2 pounds mascarpone cheese*
  • 1 1/2 cups water
  • 1/2 cup instant espresso powder
  • 3/4 cup chilled whipping cream
  • 44 (about) crisp Italian ladyfinger cookies (from two 7-ounce packages)**
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup powdered sugar
4.3/5 (17 Votes)

Flaky Cream Cheese Pie Crust

Flaky Cream Cheese Pie Crust

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Food processor method: Cut the butter into small (about 3/4-inch) cubes

  • Pastry for a 9-inch pie shell or a 9 1/2- or 10- by 1-inch tart shell
  • 6 tablespoons unsalted butter, cold
  • 1 cup + 1 tablespoon pastry flour or 1 cup (dip and sweep method) bleached all-purpose flour
  • 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
  • 1/8 teaspoon baking powder
  • 1/4 cup cream cheese, cold
  • 1 tablespoon ice water
  • 1 1/2 teaspoons cider vinegar
  • Pastry for a 9-inch lattice pie, a 9-inch deep-dish pie, a 10-inch pie shell, or a 12- to 14-inch free-form tart
  • 8 tablespoons unsalted butter, cold
  • 1 1/3 cups + 4 teaspoons pastry flour or 1 1/3 cups (dip and sweep method) bleached all-purpose flour
  • 1/8 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
  • 1/8 teaspoon baking powder
  • one 3-ounce package cream cheese, cold
  • 1 1/2 tablespoons ice water
  • 1 1/2 teaspoons cider vinegar
  • Pastry for a two-crust 9-inch pie
  • 12 tablespoons unsalted butter, cold
  • 2 cups + 3 tablespoons pastry flour or 2 cups (dip and sweep method) bleached all-purpose flour
  • 1/4 teaspoon salt (for savory recipes, use 1 1/2 times the salt)
  • 1/4 teaspoon baking powder
  • 1 1/2 3-ounce packages cream cheese, cold
  • 2 tablespoons ice water
  • 1 tablespoon cider vinegar
4.5/5 (22 Votes)

Lemon Curd

Lemon Curd

By

Goes well with honey lavender ice cream, but haven't made yet

  • 8 large eggs
  • 4 large egg yolks
  • 2 cups sugar
  • 1 1/2 cups freshly squeezed lemon juice
  • pinch of kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
4.5/5 (8 Votes)

Chickpea and Spinach Soup

Chickpea and Spinach Soup

By

Haven't made yet

  • 2 cups dried chickpeas
  • 7 cloves garlic
  • 1 bay lead
  • 2 yellow onions
  • 2 tsp salt
  • 1/2 lb boneless salt cod, soaked
  • 1 1/2 lb spinach, stems removed
  • 3 tbsp EVOO
  • 2 slices coarse country bread, crusts removed
  • pinch of saffron
  • vegetable stock, if needed
  • 2 hard-boiled eggs, peeled and chopped
4/5 (2 Votes)

Pasta with Grilled Vegetables and Feta

Pasta with Grilled Vegetables and Feta

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Prepare barbecue (medium-high heat)

  • 1 10 1/2-ounce jar feta cheese cubes in oil with herbs and spices
  • 3 bell peppers (1 yellow, 1 orange, and 1 red), seeded, cut into 3/4-inch-thick strips
  • 1 large red onion, halved through root end, cut into 3/4-inch-thick wedges with some root left intact
  • 1 12-ounce package cherry tomatoes
  • 2 tablespoons chopped fresh oregano, divided
  • 1 pound castellane (long oval shells) or penne pasta
4.5/5 (13 Votes)

Sweet Corn Soup with Chile Oil

Sweet Corn Soup with Chile Oil

By

Haven't made yet

  • 3 cups corn kernels
  • 1 small boiling potato, peeled and chopped
  • 1 small yellow onion, chopped
  • 2 slices fresh ginger
  • 4 cups vegetable stock
  • 1 1/4 cups milk
  • 1 tbsp cornstarch disslved in 2 tbsp milk
  • 1 1/2 tsp salt
  • 2 tsp chile oil
  • 1 tsp sesame oil
  • 1/4 cup thinly sliced green onions
4.3/5 (9 Votes)