Ctaubenheim's profile page
Recipes
Blueberry Hand Pies
By ctaubenheim
From: Bon Appetit Magazine Calories: 290 Fat: 16 grams Fiber: 3 grams
- 2 cups blueberries (about 10oz)
- 1 tsp finely grated lemon zest
- 1 Tbsp fresh lemon juice
- 1/4 cup sugar
- 1/4 tsp kosher salt
- 1 large egg, whisked with 1 tsp water
- 1 Tbsp raw sugar
- BUTTERY PIE CRUST (makes 1 crust - enough for 6 hand pies)
- 1 1/2 cups all purpose flour
- 1/2 tsp sugar
- 1/4 tsp kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2 inch pieces
Cheeseburger Bowl
By ctaubenheim
in a small bowl, combine beef, salt and pepper, mixing lightly but thoroughly
- 1 lb lean ground beef (90% lean)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup reduced fat ranch salad dressing
- 2 Tbsp ketchup
- 4 cups shredded lettuce
- 4 cups torn romaine
- 1 cucumber, chopped
- 1/2 cup chopped dill pickles
- 1/4 cup finely chopped red onion
- 3/4 cup shredded cheddar cheese
- Crushed Potato Chips, optional
Lemon Layer Cake
By ctaubenheim
Could add either coconut or walnuts into the frosting before spreading on cake
- CAKE:
- 2 1/2 cups cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (2 sticks) unsalted butter, slightly softened
- 1 1/2 cups granulated sugar
- 2 large whole eggs, at room temperature
- 3 large egg yolks, at room temperature
- 2 tsp vanilla extract
- 1 tsp grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup whole milk
- LEMON FILLING:
- 2 large egg yolks
- 1/3 cup granulated sugar
- 1/4 cup fresh lemon juice
- 2 Tbsp unsalted butter, slightly softened
- pinch of salt
- 1 tsp finely grated lemon zest
- 1/2 cup heavy cream
- LEMON FROSTING:
- 3/4 cup ( 1 1/2 sticks) unsalted butter, softened
- 3 1/2 cups confectioners sugar
- 2 Tbsp heavy cream
- 2 tsp fresh lemon juice
- 1/4 tsp vanilla extract
- 1 tsp finely grated lemon zest
Cajun Shrimp & Andouille Alfredo Sauce Over Pasta (Southern Living)
By ctaubenheim
PEEL shrimp, and devein, if desired
- 1 lb unpeeled,medium-size fresh shrimp(or 3 cups chopped cooked chicken)
- 1 (12oz) pkg fettuccine
- 1/2 lb Andouille sausage, chopped
- 1/2 cup butter or margarine
- 1 medium onion, chopped
- 1 small green bell pepper, finely chopped
- 4 celery ribs, chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 1/2 Tbsp salt-free Cajun seasoning
- 3 Tbsp all purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 6 oz pasteurized prepared cheese product, cubed
- 3/4 cup chopped green onions
- 1/3 cup grated Parmesan cheese
- 3 Tbsp chopped fresh parsley
Old Fashioned Goulash
By ctaubenheim
In a dutch oven, saute the ground beef over medium-high heat, until no pink remains
- 2 lb lean ground beef
- 2 lg yellow onions, chopped
- 4 cloves garlic, chopped
- 2 cups water
- 1 cup beef broth
- 2-15oz cans tomato sauce
- 2-15oz cans diced tomatoes
- 1 Tbsp Italian seasoning
- 1 Tbsp oregano
- 3 Bay Leaves
- 2 Tbsp Worcestershire sauce
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp pepper
- 2 cups elbow macaroni, uncooked (I used rotini)
- 1 cup shredded cheddar cheese
Overnight Morning Caramel Rolls (B&T Cookbook)
By ctaubenheim
Grease a bundt pan. Sprinkle pecans in pan
- 1 cup chopped pecans
- 1 pkg Rhodes frozen dinner rolls (36)
- 1 cup brown sugar
- 1/2 pkg butterscotch pudding (NOT instant)
- 1 stick (1/2 cup) butter, melted
- 1 cup white sugar and 1 tsp cinnamon mixed together
Biscuit BBQ Cups
By ctaubenheim
Heat oven to 350. Grease four 6oz custard cups or 4 large muffin cups
- 1/2 lb ground beef
- 1 small onion, chopped
- 1 Tbsp brown sugar
- 1/3 cup ketchup
- 1 Tbsp mustard
- 1 (16oz) can Pillsbury Grands Refrigerated Flaky Biscuits
- 1 oz (1/4 cup) shredded cheddar cheese
Pan Sauteed Grape Tomatoes with Mozzarella Cream
By ctaubenheim
These tomatoes are especially tasty with beef tenderloin
- 2 Tbsp olive oil
- 2 pt grape tomatoes
- 1 large shallot, minced
- 2 Tbsp dry white wine
- 1 Tbsp chopped fresh thyme
- 1 tsp kosher salt
- 1/2 tsp freshly ground pepper
- 1 Tbsp butter
- 1 (8 or 16oz) container fresh mozzarella cheese in whey
- 1 Tbsp olive oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground pepper
- 1 garlic clove
- Garnishes: freshly ground pepper, fresh thyme sprigs
Barbeque Rub
By ctaubenheim
Mix all ingredients together and rub on meat
- 1 cup brown sugar
- 1/2 cup paprika
- 2 1/2 tsp black pepper
- 2 1/2 salt
- 1 1/2 Tbsp chile powder
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbs onion powder
- 1 1/2 Tbsp cayenne pepper
Honey Mustard Pork Tenderloin
By ctaubenheim
Heat oven to 425. Line 15x10x1 inch baking pan with foil
- 1 Tbsp honey
- 1 Tbsp Dijon mustard
- 2 tsp olive oil or oil
- 1 tsp minced garlic (1 to 2 cloves)
- 1/2 tsp dried oregano leaves
- 3/4 lb pork tenderloin, trimmed of fat