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Recipes
Orange Ricotta Pancakes
By lbgtdep
Makes: 5 servings Yields: 10 to 12 pancakes Prep: 25 mins Cook: 3 mins per batch
- 1 1/2 1 1/2
- cups all-purpose flour
- 1/2 1/2
- cup cornmeal
- 2 2
- tablespoons sugar
- 1 1
- teaspoon baking powder
- 1/2 1/2
- teaspoon baking soda
- 1/2 1/2
- teaspoon salt
- 1 1
- cup milk
- 1/2 1/2
- cup ricotta cheese
- 1/4 1/4
- cup orange juice
- 2 2
- eggs
- 2 2
- teaspoons finely shredded orange peel
- Butter
- Fresh raspberries
- Powdered sugar (optional)
- 1 1
- recipe Raspberry Orange Syrup
South of the Border Chicken Bake
By lbgtdep
Active Time 15m Total Time 55m 8 servings There’s no need to be intimidated by this Mexican-inspired lasagna
- 3 cups (24 ounces) enchilada sauce
- 18 corn tortillas (6-inch), cut in half
- 1 1/2 cups frozen corn kernels
- 1 1/2 cups canned black beans, drained and rinsed
- 4 cups shredded plain rotisserie chicken, skin and bones discarded
- 4 cups shredded cheddar or pepper jack cheese
- 2 medium scallions, chopped
- Sour cream, for serving
Hummingbird Cake
By lbgtdep
Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- Cream Cheese Frosting
- 1/2 cup chopped pecans
Shrimp Bisque with Pernod
By lbgtdep
Makes 8 servings (about 8 cups
- 1 1/4 lb medium shrimp, shelled and deveined, shells reserved
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 cup Pernod
- 2 qt water
- 1 bay leaf (not California)
- 3 carrots, chopped
- 2 celery ribs, chopped
- 1 medium onion, chopped
- 2 tablespoons long-grain rice
- 2 tablespoons tomato paste
- 3/4 teaspoon cayenne
- 2 teaspoons salt
- 1/3 cup heavy cream
- Fresh lemon juice to taste
- Garnish: chopped fresh chives
Healthy Banana Oatmeal Cookies
By lbgtdep
Bake 15-20 mins at 350
- 3 mashed bananas
- 1/3 C apple sauce
- 2 C oats
- 1/4 C almond milk
- 1/2 C raisins (optional)
- 1 t vanilla
- 1 t cinnamon
Man Buns (pretzel rolls stuffed with Pulled Pork)
By lbgtdep
SERVINGS: 10
- Beer-Braised Pork Shoulder Filling
- 2 lb. boneless pork shoulder (Boston butt)
- 2 teaspoons kosher salt, plus more
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 2 12-oz. cans light or dark beer
- Buns And Assembly
- 1 cup milk
- 1 1/4-oz. envelope active dry yeast (about 2 1/2 tsp.)
- 1 tablespoon light brown sugar
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/4 cup unsalted butter, room temperature
- Nonstick cooking oil spray
- 3 tablespoons baking soda
- 1 large egg, beaten to blend
- Flaky sea salt (such as Maldon)
- Dijon mustard, cornichons, and cold beer (for serving)
Green Pork Chili
By lbgtdep
Preheat the oven to 400 degrees F
- 2 red onions, chopped
- 1 pound tomatillos, husked, rinsed, and halved
- 3 jalapenos, stemmed, seeded and halved
- 2 garlic cloves
- 4 tablespoons canola oil
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 5 cups chicken stock
- 1 cup chopped fresh cilantro leaves
- Salt
- Pepper
- 10 flour tortillas, warmed
Raspberry Mojito Punch
By lbgtdep
Makes: 8 servings Serving Size: 8 ounce Start to Finish: 15 mins
- 1/4 1/4
- cup sugar
- 1/4 1/4
- cup lightly packed fresh mint leaves
- 3 3
- cups cold water
- 1 1/2 1 1/2
- cups white rum
- 1 1
- 12 ounce can frozen raspberry juice blend concentrate, thawed
- 1/2 1/2
- cup lime juice
- 1 1/2 1 1/2
- cups carbonated water, chilled
- Ice cubes
- Fresh raspberries, lime slices, and/or fresh mint (optional)
BBQ Remoulade:
By lbgtdep
Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl
- 3/4 cup mayonnaise
- 1/4 cup whole-grain mustard
- 3 tablespoons prepared barbecue sauce, such as Bobby Flay Mesa Grill BBQ Sauce
- 3 cornichons, finely diced
- 2 green onions, green and pale green parts, finely diced
- Salt and freshly ground black pepper
- 1 1/2 pounds smoked pork sausage links (12 to 14 links)
- Thick-cut grilled bread, for serving
Salmon - Potato Cakes
By lbgtdep
Makes: 4 servings Start to Finish: 20 mins
- 14 14
- ounces fresh skinless salmon fillets
- 2 2
- cups refrigerated sour cream and chive flavored mashed potatoes
- 1/2 1/2
- cup seasoned fine dry bread crumbs
- 3 3
- tablespoons snipped fresh dill
- Nonstick cooking spray
- 1 1
- 5 ounce package mixed salad greens
- 1/2 1/2
- cup bottled Honey-Dijon salad dressing