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Recipes
Hazelnut Creme Brulee Cupcakes
By lbgtdep
Makes: 24 servings Serving size: 1 cupcake Prep 45 mins Stand 30 mins Bake 350°F 15 mins to 18 mins Cool 45 mins
- 3/4 cup butter
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 2 tablespoons hazelnut liqueur
- 2 teaspoons vanilla
- 1 cup milk
- 1/2 cup finely chopped, toasted hazelnuts (filberts)
- 1 recipe Vanilla-Hazelnut Buttercream
- 1 recipe Caramelized Sugar Drizzle
- Grated whole nutmeg or ground nutmeg (optional)
Key Lime Pie
By lbgtdep
. Whisk together zest, lime juice, yolks, sweetened condensed milk, and milk in a bowl
- 1 1/2 Tablespoons key lime zest
- 1/2 cup freshly squeezed key lime juice
- 6 yolks
- 1 can (14oz) sweetened condensed milk
- 1/2 cup milk
- 1 purchased graham cracker crust
- Sweetened whipped cream
Lunch's green apple chicken salad
By lbgtdep
Total time: 25 minutes Servings: 4 to 6
- 1/3 cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- 2 cooked boneless and skinless chicken breasts, diced (a generous 2 cups)
- 2 small celery stalks, cut into small dice
- 1/2 red onion, cut into very small dice
- 1/2 green apple, cored and cut into medium dice
- 1/3 cup currants (raisins may be substituted)
- Salt and pepper, if desired
Easy Peach Cobbler
By lbgtdep
Active Time: 15 Minutes Total Time: 45 Minutes Yield: Serves 6 If there were a ratio of ease to popularity, thi...
- 1/2 cup (1 stick) butter
- 1 cup cake or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup sugar
- 2 cups sliced peeled peaches, reserved in bowl
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/easy-peach-cobbler-recipe-5010.aspx#ixzz2bsZFIWKI
Orange Chiffon Cake with Apricot and Orange Sauce
By lbgtdep
Sift flour, baking powder, and 1/4 cup and 1 Tablespoon of the total sugar together
- 1/2 cup and 2 Tablespoons sugar
- 3/4 teaspoon baking powder
- 1/2 cup vegetable oil
- 1/2 cup freshly squeezed orange juice
- 1/2 teaspoon vanilla extract
- 1 Tablespoon orange zest
- 4 egg whites
- Apricot and orange sauce
- 1 1/2 cups whipping cream
- 3 Tablespoons powdered sugar
- 2 Tablespoons Grand Marnier
- 1 small can mandarin orange segments, drained
Broiled Shrimp and Avocado “Cocktail”
By lbgtdep
2 to 4 servings
- 2 tablespoons olive oil
- 1 tablespoon lime juice, plus wedges for garnish
- Pinch of cayenne
- Salt and pepper, to taste
- 1/2 pound jumbo (15-count) shrimp, peeled and deveined, tails on
- 2 avocados
- 1/4 cup finely crumbled feta
- 1/2 cup peeled and chopped grapefruit
- Get Cooking: http://www.cooking.com/recipes-and-more/recipes/broiled-shrimp-avocado-cocktail-recipe#ixzz3lGss0h9f
Hash Brown Quiche
By lbgtdep
MAKES: 8 SERVINGS PREP: 30 MINS COOK: 25 MINS BAKE: 50 MINS 325°F
- 1 3/4 1 3/4 3/4 pounds russet potatoes
- 1/2 1/2 1/2 teaspoon salt
- 1/8 1/8 1/8 teaspoon ground black pepper
- 1 2 1 2 1 - 2 tablespoons olive oil
- 1 1 1 tablespoon butter
- 4 4 4 slices bacon
- 1 1/4 1 1/4 1/4 cups coarsely shredded zucchini (1 medium)
- 1/2 1/2 1/2 cup chopped red onion (1 medium)
- 4 4 4 eggs, lightly beaten
- 1 1 1 cup half-and-half or light cream
- 1/4 1/4 1/4 teaspoon crushed red pepper
- 1 1 1 cup shredded Swiss cheese (4 ounces)
- 1 1 1 tablespoon all-purpose flour
Kielbasa-Sauerkraut Pasta Bake
By lbgtdep
ACTIVE TIME 10m TOTAL TIME 25m 4 to 6 servings
- From your pantry:
- 1/2 pound egg noodles
- 1 pound kielbasa, sliced into 1/4-inch rounds
- 1 cup low-sodium chicken broth
- 1/4 cup grainy mustard
- One 1-pound bag sauerkraut, drained
- Kosher salt
- 1 teaspoon vegetable oil
5-Minute Crab Dip
By lbgtdep
In a blender, add egg yolk, vinegar, mustard, lemon juice, lemon zest and Tabasco
- 1 egg yolk
- 2 tablespoon red wine vinegar
- 1 tablespoon Creole mustard
- 1/2 cup lemon juice
- 1 lemon, zested
- 1 tablespoon Tabasco
- 3 tablespoons green onion, chopped
- 1 tablespoon flat leaf parsley, chopped
- 1 cup vegetable oil
- 2 tablespoons capers (drained, rinsed and chopped)
- 1 pound jumbo lump crab meat (picked to removed shells)
- Salt and pepper
Roasted Tomatillo Salsa
By lbgtdep
1cup
- 8 ounces (3 to 4 medium)tomatillos, husked and rinsed
- Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
- 2 large garlic cloves, peeled
- 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
- 1 small white onion, finely chopped
- Salt