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Recipes
Toasted Coconut-Banana Bread
By lbgtdep
Active Time: 10 Minutes Total Time: 1 Hour 20 Minutes Yield: Makes 1 loaf (18 servings) Finely shredded coconut ...
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 beaten eggs
- 1 cup mashed ripe bananas (2 to 3 medium bananas)
- 1/3 cup cooking oil
- 2 tablespoons milk
- 1 teaspoon vanilla
- One 3 1/2-ounce can flaked coconut, toasted (1 1/2 cups)
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/toasted-coconut-banana-bread-recipe-345.aspx#ixzz2VTGY3weh
Chicken and Tortilla Soup
By lbgtdep
Makes: 6 to 8 servings Prep 35 mins Cook 1 hr
- 6 cups water
- 1 3 1/2pound whole roasting chicken, cut in 8 pieces
- 1 large yellow onion, chopped (1 cup)
- 1 medium carrot, peeled and chopped (1/2 cup)
- 1 stalkcelery, chopped (1/2 cup)
- 8 sprigscilantro
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground ancho chile pepper
- 1/2 teaspoon dried oregano
- 2 bay leaves
- Corn oil
- 8 corn tortillas, cut into 1/2-inch strips
- Salt and freshly ground black pepper
- 1 32 ounce boxreduced-sodium chicken broth
- 2 medium carrots, peeled and cut in 1/4-inch slices
- 2 cups sugar snap peas, sliced diagonally
- 2 small zucchini, cut in 1/4-inch slices (2 cups)
- 1 cup chopped fresh or canned tomato
- 1/2 a jalapeno pepper, seeded and finely chopped
- 1 cup sharp cheddar cheese, coarsely shredded
- Cilantro leaves
Oatmeal Cookies ATK
By lbgtdep
mix first 3 dry ingredients, melt and slightly brown butter in pan
- 1 C all purpose flour
- 3/4 t salt
- 1/2 t baking soda
- 4 T butter
- 1/2 C veg oil
- 1/4 t cinnamon
- 3/4 C brown sugar
- 1/2 C white sugar
- 1 egg, plus one egg yolk
- 1 t vanilla
- 3 C old fashioned oats
- (optional- chocolate chips or raisons)
Classic Soft Pretzels
By lbgtdep
Makes: 8 servings Serving Size: 1 pretzel Yields: 8 pretzels Prep: 35 mins Stand: 5 mins Rise: 1 hr
- 3/4 cup milk
- 1/4 cup water
- 1 1/2 tablespoons sugar
- 1 package active dry yeast
- 2 1/3 cups all-purpose flour
- 2 tablespoons butter, softened
- 1 1/4 teaspoons fine sea salt
- 3 cups hot water
- 1/2 cup baking soda
- 1 egg yolk, lightly beaten
- 1 tablespoon cold water
- Coarse salt* (optional)
Cheesy Mexican Fondue
By lbgtdep
In a 3 1/2- or 4-quart slow cooker, combine undrained tomatoes, onion, roasted sweet pepper, and undrained chile p...
- 1 14 1/2 ounce can diced tomatoes, undrained
- 2/3 cup finely chopped onion
- 1/2 cup finely chopped roasted red sweet pepper
- 1 4 ounce can diced green chile peppers, undrained
- 3 cups cubed Monterey Jack cheese with salsa or jalapeno peppers or regular Monterey Jack cheese (12 ounces)
- 3 cups cubed American cheese (12 ounces)
- Assorted dippers (such as cubed corn bread* or toasted flour tortilla wedges)
- Milk
Lemon Cheesecake Mousse
By lbgtdep
YIELDS: 2 - 4 SERVINGS
- 1 1 1 package graham crackers, crushed, plus more for garnish
- 12 12 to oz. cream cheese, softened to room temperature
- 1 1 1 c. powdered sugar
- 1 of 1 lemon
- Pinch Pinch kosher salt
- 1 1 1 c. whipped topping, plus more for garnish
- Lemon wedges, for garnish
Bacon, Mushroom, and Spinach Pierogies
By lbgtdep
SERVINGS: MAKES ABOUT 50
- Dough
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup sour cream
- 2 teaspoons kosher salt
- 4 cups all-purpose flour, divided, plus more for surface
- Filling
- 1 tablespoon olive oil
- 5 ounces bacon, chopped
- 1 small shallot, finely chopped
- 1 pound mixed mushrooms, such as crimini, oyster, and maiitake, chopped
- 10 cups mature spinach leaves, coarsely chopped (from about 1 1/2 bunches)
- Assembly
- Cornstarch (for dusting)
- All-purpose flour (for dusting)
- 1 large egg, beaten to blend
- Kosher salt
- 1/2 cup (1 stick) unsalted butter, divided
- Caramelized onions and sour cream (for serving)
- Special Equipment
- A 3 1/4-inch round cutter
Fried Chicken G.e. II
By lbgtdep
Prep: 20 minCook: 20 min Yield: 3 to 4 servings
- 1 broiler/fryer chicken, cut into 8 pieces
- 2 cups low fat buttermilk
- 2 tablespoons kosher salt
- 2 tablespoons Hungarian paprika
- 2 teaspoons garlic powder
- 1 teaspoon cayenne pepper
- Flour, for dredging
- Vegetable shortening, for frying
Spinach Empanadas
By lbgtdep
Active Time: 30 Minutes Total Time: 1 Hour 20 Minutes Yield: Serves 6
- For Filling:
- 1 1/2 lb spinach, chopped
- 1/3 cup olive oil
- 4 cloves garlic, finely chopped
- 6 1/2 oz tomatoes, peeled and chopped
- 3 1/2 oz bonito tuna in oil or boiled shrimp (prawns)
- 1/2 cup pine nuts
- 2 eggs, hardboiled and finely chopped
- salt
- For Dough:
- 2 cups all-purpose flour
- 1/4 cup olive oil
- 1/4 cup milk
- A few drops lemon juice
- 1 tablespoon beer
- 1/2 tablespoon baking soda
- salt
- 1 egg, beaten
CHILES RELLENOS
By lbgtdep
Serves: makes 6 to 8 chiles rellenos
- 6 to 8 poblano chiles (about 2 pounds)
- 1 batch red sauce or salsa roja (recipe follows)
- 3 to 4 cups grated melty cheese such as Monterey Jack, mozzarella or Muenster
- 4 eggs, separated
- 1/2 cup all-purpose flour
- Vegetable oil, for frying