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Recipes
Orange Creme Filling
By Wewah
Perfect for gingerbread or chocolate bread, from Celebrating Tea, by TeaTime Magazine
- 1 3-oz package cream cheese, softened
- 1/4 c. butter, softened
- 1 tsp. grated orange zest
- 1 c. confectioner's sugar
Best Baked Potatoes Ever
By Wewah
Instructions 1. Wash and Scrub Potatoes 2
- 2 Baking Potatoes
- 1/4 cup kosher salt
- Olive oil
- 1 tsp Season Salt
- 1 tsp Garlic Powder
- 1 tsp freshly ground black pepper
- Butter
- chives
Eclair Cake
By Wewah
Instructions Blend milk and vanilla pudding packets for about 2 minutes
- 2 (3.4 oz) packages Vanilla Instant Pudding mix, dry
- 3 1/2 cups whole milk
- 12 oz. cool whip
- 2 (14.4) oz packages graham crackers
- FROSTING -
- 3 Tbsp. butter
- 3 Tbsp. milk
- 3 Tbsp. cocoa
- 1 cup powdered sugar
Savory Almond And Vanilla Sauce
By Wewah
During a bout of insomnia, I found myself wondering why we rarely encounter vanilla in a savory setting
- Makes about 1 1/2 cups
- 1 slice of baguette, 1 1/2 to 2 inches
- 1 cup blanched sliced almonds
- 2 teaspoons vanilla extract
- 2 teaspoons balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 cup water
- Lots of freshly ground pepper
Avocado Cheesecake with Walnut Crust
By Wewah
Extra rich and creamy flavors are brought forth using avocados to make this colorful Cheesecake with Walnut Crust
- 3/4 cup shelled walnuts
- 1 cup graham cracker crumbs
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/2 teaspoon crushed anise seeds
- 1/4 teaspoon salt
- 1 envelope unflavored gelatin
- 1 lemon
- 1 1/2 cups skim milk
- 1 teaspoon vanilla extract
- 2 fully ripened avocados from Mexico, halved, pitted, peeled and diced
- 8 ounces fat-free cream cheese, softened and cut in pieces
Pecan Pie Balls
By Wewah
1 Combine first four ingredients in large bowl
- Ingredients
- 2 1/2 c pecans, toasted and chopped
- 1 c graham crackers, crushed
- 1 c brown sugar, firmly packed
- 1/2 tsp salt
- 2 Tbsp maple syrup
- 1/4 c bourbon, brandy or spiced rum
- 1 tsp vanilla
- 7 oz dark chocolate bark
- 1 tsp coarse sea salt (optional)
French Onion & Broccoli Soup
By Wewah
Mix soup & water according to package directions Add broccoli & simmer 8-10 minutes Toast bread in broiler until
- 2 10.5 oz cans of french onion soup
- 1 10 oz pkg frozen broccoli
- 4 3/4 " slices of French bread
- 6 oz Gruyere cheese, grated
- 1/4 t parsley
Yankee Pot Roast
By Wewah
Preheat oven to 350 degrees Mix thyme, nutmeg, celery salt, coarse salt, and black pepper in a small bowl
- 4 pounds beef rump roast, room temp
- 1 large onion, thinly sliced
- 2 pounds large carrots, peeled, halved lengthwise
- 1 teaspoon dried thyme
- 1 teaspoon nutmeg, freshly grated
- 1 teaspoon celery salt
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 bay leaf
- fresh celery leaves for garnish
Spicy Grilled Edamame Snack
By Wewah
Recipe by Daring Gourmet
- 1 (10 ounce) package frozen edamame (can use Cascadian Farm Frozen Edamame)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon toasted sesame oil
- Salt
- Nanami togarashi seasoning, to taste
Copycat P.F. Chang's Chicken Lettuce Wraps
By Wewah
Heat the vegetable oil in a saute pan over medium heat
- 1 tbs. vegetable oil
- 1 lb. ground chicken breast
- 1 large onion, chopped
- 2 tbs. minced garlic
- 1 tbs. low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tsp. minced fresh ginger
- 1 tbs. rice wine vinegar
- 3 tsp. sriracha (can adjust if you don't like spicy)
- 1 can (8 ounces) sliced water chestnuts, drained, finely chopped
- 1 bunch green onions sliced
- 2 tsp. sesame oil
- salt to taste
- Iceberg, Bibb or butter lettuce leaves, rinsed and drained
- cilantro (for garnish, optional)
- soy sauce, hoisin, spicy mustard sauce (for dipping, if desired)