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Recipes
Candied Carrots
By ctaubenheim
Preheat oven to 350. Cut off all but 1 inch of the carrot tops, leaving a little green
- 1 bunch young carrots, with tops
- 1/4 cup extra virgin olive oil
- sea salt and freshly ground black pepper
- 4 Tbsp (1/2 stick) unsalted butter
- 1 orange, zested and halved
- 1 Tbsp brown sugar
- 1 tsp ground cumin
- 1 tsp ground cinnamon
Blueberry Pound Cake
By ctaubenheim
Variations to use with Sour Cream Pound Cake: ALMOND POUND CAKE: add 1 tsp almond extract & decrease vanilla to 1
- 2 cups granulated sugar
- 1/3 cup butter or stick margarine, softened
- 1/2 cup (4oz) 1/3 less fat cream cheese, softened
- 3 large eggs
- 1 large egg white
- 2 tsp vanilla extract
- 3 cups all purpose flour, divided
- 2 cups fresh or frozen blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 (8oz) carton lemon low fat yogurt
- cooking spray
- 1/2 cup sifted powder sugar
- 4 tsp lemon juice
Ginger Streusel Pumpkin Pie
By ctaubenheim
On a lightly floured surface, unroll pastry
- STREUSEL:
- 1 sheet refrigerated pie pastry
- 3 eggs
- 1 can (35oz) solid packed pumpkin
- 1 1/2 cups heavy whipping cream
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup all purpose flour
- 1/2 cup packed brown sugar
- 1/2 cup cold butter
- 1/2 cup chopped walnuts
- 1/3 cup finely chopped candied or crystallized ginger
Grilled Tuna Steaks with Tomato & Basil Raw Sauce
By ctaubenheim
From: Food Network (Rachel Ray)
- Extra virgin olive oil for drizzling, plus 2 - 3 Tbsp
- 4 (1 inch) tuna steaks, 6 - 8 oz each
- salt and pepper
- 6 plum tomatoes, chopped
- 1/4 cup green onions, thinly sliced
- 1/4 cup fresh lime juice
- 2 Tbsp fresh cilantro (chopped)
- 2 Tbsp jalapeno pepper (minced & seeded)
- 1 Tbsp olive oil
- 2 tsp balsamic vinegar
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
Horseradish Sauce
By ctaubenheim
From: Food Network (Barefoot Contessa)
- 1/4 - 1/2 cup horseradish
- 2 cup sour cream
- 2 Tbsp lemon juice
- 1 tsp salt
Grilled Zucchini Vinaigrette
By ctaubenheim
Hint: Would be great to add parmesan when it is still hot
- 3 Tbsp white wine vinegar
- 1 Tbsp fresh lemon juice
- 2 tsp honey
- 2 tsp Dijon mustard
- 4 Tbsp chopped fresh dill
- kosher salt and freshly ground black pepper
- 1/2 cup plus 3 Tbsp olive oil
- 3 medium zucchini, quartered lengthwise
Pulled Pork Enchiladas (Slow Cooker)
By ctaubenheim
Trim fat from pork. In a 3 1/2-4 qt slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipolt...
- 3 1/2 lbs boneless pork shoulder
- 1 14oz can chicken broth
- 1/2 cup chopped onion (1 medium)
- 6 cloves garlic, minced
- 1 Tbsp ground cumin
- 2-3 tsp ground chipolte chile pepper or hot chili powder
- 1 tsp salt
- 3 10oz cans enchilada sauce
- 1 Tbsp snipped fresh cilantro
- 1 4oz can diced green chile peppers
- 8 oz cotija cheese, shredded (2 cups)
- 8-12 8 inch flour tortillas
- snipped fresh cilantro
- diced tomato or quartered grape tomatoes
- sour cream (optional)
Skirt Steak with Creamed Corn & Poblanos
By ctaubenheim
Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over
- 2 poblano chiles
- 1/4 cup extra virgin olive oil
- 1 medium onion, thinly sliced
- 1 1/2 cup fresh or thawed frozen corn kernels
- 1 cup sour cream
- salt and freshly ground pepper
- 1 1/2 lbs skirt steak, cut into inch pieces
White Chocolate Pumpkin Snickerdoodles
By ctaubenheim
Melt butter in the microwave
- 1/2 cup unsalted butter
- 1/4 cup packed light or dark brown sugar
- 1 cup granulated sugar, divided
- 1 tsp pure vanilla extract
- 6 Tbsp pumpkin puree
- 1 1/2 cups all purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp ground cinnamon, divided
- 1 tsp pumpkin pie spice (or 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 1/2 tsp allspice)
- 1/2 cup white chocolate chips or chunks
Artichoke Pasta Sauce Over Fettuccine
By ctaubenheim
From: Fast & Healthy Magazine
- 4 oz uncooked fettuccine
- 1/4 lb bulk italian sausage
- 1 cup cooked onions
- 1/2 tsp coarsely ground black pepper
- 1/4 tsp garlic powder
- 1 6oz jar marinated artichoke hearts in oil, drained, cut into small
- pieces
- 2 cups prepared spaghetti sauce