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Recipes
Sunday Oven Pot Roast
By lbgtdep
1. Preheat oven to 325 degrees F
- 3 - 3 1/2 pounds boneless beef chuck pot roast
- Salt
- Ground black pepper
- 2 tablespoons olive oil or vegetable oil
- 1 14 ounce canbeef broth
- 1 chopped onion (1 large)
- 2 stalks celery, cut into 2-inch lengths
- 5 cups assorted vegetables, such as peeled Yukon gold or sweet potatoes, cut into 2-inch chunks; parsnips, peeled and cut into 2-inch chunks; whole shallots or garlic bulbs, halved horizontally; and/or small carrots, peeled and cut into 1-1/2-inch pieces
- 1/4 cup cold water
- 3 tablespoons all-purpose flour
Beef Enchilada Pasta Bake
By lbgtdep
Active Time 10m Total Time 25m 4 to 6 servings
- Kosher salt
- 1/2 pound medium shells
- 1 pound ground beef
- One 19-ounce can enchilada sauce
- 1 packed cup shredded Mexican cheese blend
Chilaquiles de Chorizo
By lbgtdep
To make the sauce, coarsely puree the olive oil, chilies, tomatillos, onions, garlic, and cilantro in a food proces...
- 2 tablespoons olive oil
- 3-4 fresh Anaheim or other mild green chilies
- 6-8 tomatillos, husks removed and parboiled 5 minutes, or canned, straight from the can
- 2 medium onions
- 4 cloves garlic
- 1 bunch fresh cilantro
- 1 or more cups chicken stock
- Salt and pepper to taste
- 1 1/2 pounds chorizo or other fresh Mexican or Southwest sausage, in bulk or removed from casings
- 2 cups finely chopped onions
- 16 corn tortillas cut into sixths
- Oil for deep frying
- 6 cups shredded jack cheese
- Avocado slices
- Fresh cilantro sprigs
C.C. Fried Chicken
By lbgtdep
whisk together coating, add 2 T water, rub bet fingers to create small pieces of dough
- brine
- 1/2 C salt
- 1/4 C sugar
- refrigerate up to 4 hrs
- Coating
- 1 1/4 C A.P. flour
- 3/4 C corn starch
- 1 t baking powder
- 1 t granulated garlic
- 1 t salt
- 2 t blk pepper
POTATO PIZZA
By lbgtdep
This is a version of baked dough, but as its base it has potatoes and it is not leavened, so it’s easier to han...
- 1 POUND RUSSET POTATOES
- 1½ CUPS -ALL--PURPOSE FLOUR, PLUS MORE FOR ROLLING THE DOUGH
- 2 TEASPOONS BAKING POWDER
- 2½ TEASPOONS KOSHER SALT
- 1 LARGE EGG, BEATEN
- 2 TABLESPOONS -EXTRA--VIRGIN OLIVE OIL, PLUS MORE FOR COOKIE SHEET
- 12 OUNCES FRESH MOZZARELLA, THINLY SLICED
- 4 CHERRY OR OTHER SMALL TOMATOES, THINLY SLICED
- 1 TEASPOON DRIED OREGANO
- ¼ CUP GRATED GRANA PADANO
Turtle Bars Supreme
By lbgtdep
Heat oven to 350°. Spray bottom and sides of 13×9 inch pan with cooking spray
- 1 teaspoon instant espresso coffee granules or instant coffee granules
- 2 tablespoons hot water
- 1 pouch (1 lb 1.5 oz) Betty Crocker® double chocolate chunk cookie mix
- 1/4 cup vegetable oil
- 1 egg
- 1 package (8 oz) cream cheese, softened
- 3 cups powdered sugar
- 1/2 cup unsweetened baking cocoa
- 2 eggs
- 2 rolls (1.7 oz each) milk chocolate covered caramels, cut into fourths
- 1 cup chopped pecans
- 1/4 cup caramel topping
- 1/4 cup chopped pecans
Roasted Tomato Shrimp Cocktail
By lbgtdep
Servings: 8 as an appetizer
- 1 pound tomatoes OR 1 1/2 cups canned fire-roasted diced tomatoes (preferably fire roasted), well drained (you will need about 3/4 of a 28-ounce can)
- 1 small red onion, sliced about 1/4-inch thick
- 3 garlic cloves, peeled and cut in half
- 1 tablespoon olive or vegetable oil
- 2 tablespoons balsamic or sweet sherry vinegar
- 2 tablespoons brown sugar
- 1/4 cup Tamazula hot sauce (or whichever is your favorite Mexican offering)
- Salt
- 12 ounces cooked, peeled-and-deveined, medium-size shrimp
- 1 small avocado, pitted, flesh scooped from the skin and cut into 1/2-inch cubes
- 3 tablespoons chopped cilantro
Turtle Cake
By lbgtdep
In a sauce pan, melt caramels with milk over low heat, stirring occasionally
- Icing:
- 1 box German chocolate cake mix (I use Duncan Hines)
- 1 teaspoon vanilla
- 1 cup semi-sweet chocolate chips
- 1 cup chopped nuts (I used pecans)
- 1 cup milk
- 1 (14 oz) package caramels
- 1 stick butter
- 3 1/2 Tablespoons cocoa
- 1 box confectioners sugar
- 1/3 cup milk
- Dash of salt
- 1 cup chopped nuts (optional)
Dark Salty Caramels
By lbgtdep
Total Time: 5 hr 4 min Prep: 40 min Inactive: 4 hr Cook: 24 min Yield:64 (1-inch) caramels Level:Intermediate
- Ingredients
- 14 1/2 ounces sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1/4 teaspoon cream of tartar
- 1 cup heavy cream, room temperature
- 2 teaspoons soy sauce
- 8 tablespoons unsalted butter, cut into 8 pieces, at room temperature
- 1 teaspoon coarse sea salt
Sesame Rice Noodles with Shrimp
By lbgtdep
Makes 4 servings
- 1/4 cup gluten-free tamari or soy sauce
- 1/4 cup rice vinegar, divided
- 2 tablespoons toasted sesame oil
- 2 garlic cloves, minced
- 2 tablespoons honey
- 1 teaspoon Sriracha
- 1 cup peeled, seeded, julienned cucumber
- 1 cup peeled, julienned carrots
- 1 cup julienned radishes
- 2 scallions, thinly sliced
- 1 tsp salt
- 1/2 lb brown-rice spaghetti
- 1/2 lb shrimp, peeled and deveined
- 1 teaspoon sesame seeds (black or regular)