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Recipes

Lemon Creme Brulee Tart

Lemon Creme Brulee Tart

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For crust: Combine flour, sugar, and salt in processor; blend 5 seconds

  • Crust
  • 1 cup all purpose flour
  • 1/4 cup powdered sugar
  • Pinch of salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
  • 4 teaspoons (or more) chilled whipping cream
  • 1 egg white, beaten to blend
  • Filling
  • 3/4 cup plus 2 tablespoons sugar
  • 3/4 cup whipping cream
  • 4 large egg yolks
  • 2 large eggs
  • 1/2 cup fresh lemon juice
  • 1 tablespoon (packed) finely grated lemon peel
  • Lemon slices (optional)
4.5/5 (28 Votes)

Light Honey Vinaigrette

Light Honey Vinaigrette

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Shake together

  • 6 tbs water
  • 1/4 cup EVOO
  • 3 tbs cider vinegar
  • 2 tbs Dijon mustard
  • 1 medium garlic clove, pressed
  • 1/2 tsp salt
  • 2 tbs honey
  • 1/4 tsp pepper
4.4/5 (16 Votes)

Wild Rice & Toasted Almond Pilaf

Wild Rice & Toasted Almond Pilaf

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This Wild Rice & Toasted Almond Pilaf makes a great side dish

  • 2 cups wild rice (12 ounces)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cups chicken broth
  • 4 cups water
  • 2 teaspoons unsalted butter
  • 1 cup sliced almonds (3 1/2 ounces)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
4.5/5 (4 Votes)

Vegetable Stir Fry with Tofu

Vegetable Stir Fry with Tofu

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Heat 3 tablespoons olive oil in large nonstick skillet or wok over high heat

  • 6 tablespoons olive oil
  • 8 ounces firm tofu, well drained, cut into 1/2-inch cubes
  • 2 tablespoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 1 pound fresh shiitake mushrooms, stems trimmed, caps sliced
  • 2 cups broccoli florets
  • 2 red bell peppers, cut into strips
  • 2 bunches green onions, cut into 1-inch pieces
  • 1/2 cup sake or dry white wine
  • 1/4 cup soy sauce
  • 1 tablespoon oriental sesame oil
4.4/5 (13 Votes)

Chocolate Cranberry Torte

Chocolate Cranberry Torte

By

For sauce: Bring first 3 ingredients to boil in saucepan over high heat, stirring until sugar dissolves

  • Sauce
  • 1 cup fresh or frozen cranberries
  • 3/4 cup water
  • 1/3 cup sugar
  • 2 tablespoons Chambord (black raspberry liqueur)
  • Torte
  • 1 cup dried sweetened cranberries
  • 1/3 cup Chambord
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1 1/2 cups sugar
  • 6 large eggs, room temperature
  • 2/3 cup all purpose flour
  • 1/2 teaspoon salt
  • Glaze
  • 1 cup whipping cream
  • 10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/4 cup Chambord
  • Fresh mint leaves
4.6/5 (18 Votes)

Lemony Chickpea Stir-Fry

Lemony Chickpea Stir-Fry

By

Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, t...

  • 2 tablespoon ghee or extra-virgin olive oil
  • fine grain sea salt
  • 1 small onion or a couple shallots, sliced
  • 1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
  • 8 ounces extra-firm tofu
  • 1 cup of chopped kale
  • 2 small zucchini, chopped
  • zest and juice of 1/2 a lemon
4.5/5 (8 Votes)

Peach Melba Muffins

Peach Melba Muffins

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Preheat oven to 375F. Grease 11 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill ...

  • 1 cup (4 oz) fresh or frozen unsweetened raspberries (unthawed if frozen)
  • 1/2 cup (4 oz) plus 2 tbsp sugar
  • 1 tbsp berr liqueur, such as Chambord, or raspberry vinegar
  • 2 cups (10 oz) all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 6 tbsp (3 oz) unsalted butter, melted
  • 1 cup milk
  • 1 or 2 peaches, about 8 oz each, peeled, pitted, and coarsely chopped
  • 1/4 cup (1 oz) sliced almonds for sprinkling
4.4/5 (16 Votes)

Apricot Sour Cream Scones

Apricot Sour Cream Scones

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Fresh baked scones right from the oven, it doesn't get any better! Recipe yields tangy and sweet flavors of sour cr...

  • 2 cups all purpose flour
  • 1/4 cup golden brown sugar, packed
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
  • 2/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup dried apricots, chopped
  • 1 large egg, beaten to blend (for glaze)
  • Additional golden brown sugar
4/5 (47 Votes)

Savory Sour Cream-Chive Waffles and Paprika Veggie Sausages

Savory Sour Cream-Chive Waffles and Paprika Veggie Sausages

By

Made the sausage--fabulous!

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 1 pound ground veggie sausage (in tube)
  • 2 teaspoons fennel seeds
  • 2 teaspoons paprika or smoked sweet paprika
  • A handful fresh flat leaf parsley, finely chopped
  • 1 tablespoon grill seasoning, such as Montreal Steak Seasoning brand
  • 1 cup lingonberry preserves
  • A couple cloves
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • Splash water
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • A couple pinches salt
  • 2 teaspoons sugar
  • A little freshly grated nutmeg
  • 3-4 tablespoons chopped chives
  • 1 cup milk
  • 1 cup sour cream
  • 2 large free range eggs
  • 4 tablespoons melted butter, divided
4.6/5 (7 Votes)

Banana Layer Cake with Cream Cheese Frosting

Banana Layer Cake with Cream Cheese Frosting

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Preheat oven to 350°F. Lightly butter three 8-inch-diameter cake pans with 2-inch-high sides; dust pans with flour

  • 2 1/4 cups cake flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon plus pinch of salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1/4 cup buttermilk
  • 1 teaspoon plus 1 tablespoon vanilla extract
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 2 large eggs
  • 2 8-ounce packages cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 2 large bananas, peeled, sliced
4.4/5 (37 Votes)