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Recipes
Potato-Chorizo Sopes
By lbgtdep
Servings: 16sopes, serving 8 as a passed appetizer
- FOR THE CHORIZO:
- 1 1/2 pounds coarsely-ground pork
- 1 1/4 cupNew Red Chile Adobo
- 1/2 teaspoon salt
- 1/4 cuppaprika
- FOR THE SOPES:
- 1 pound (2 cups) fresh smooth-ground corn masa for tortillas OR 1 3/4 cups powdered masa harina mixed with 1 cup plus 2 tablespoons water
- Salt
- FOR FINISHING THE SOPES
- 2 medium (about 8 ounces total) red-skin boiling or smallish Yukon Gold potatoes, peeled and cut into 1/4-inch cubes
- 1 small white onion, finely chopped
- Vegetable oil for greasing the griddle or skillet, plus more for brushing on the sopes
- Crumbled queso añejo, for serving
- Cilantro leaves, for serving
- Tomatillo salsa, for serving
Turkey Pot Pie
By lbgtdep
Turkey Pot Pie Recipe: Reinvent leftovers by using last night's turkey and vegetables as the filling for this savor...
- Turkey Pot Pie Recipe: Reinvent leftovers by using last night's turkey and vegetables as the filling for this savory pie.
Pork and Hot Pepper Hash
By lbgtdep
MAKES: 4 SERVINGS PREP: 20 MINS STAND: 15 MINS COOK: 15 MINS
- 1 1 1 cup loosely packed fresh cilantro leaves, finely chopped
- 1 1 1 poblano pepper*, seeded and finely chopped
- 1 1 1 jalapeno pepper*, seeded and finely chopped
- 1 1 1 clove garlic, minced
- 1 1/4 1 1/4 1/4 pounds ground pork
- 3 3 3 tablespoons lime juice
- 1 1 1 pound baby Yukon gold potatoes, halved or quartered
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon ground black pepper and/or crushed red pepper
- 1/4 1/4 1/4 cup chicken broth (optional)
- 4 4 1 eggs, cooked sunny side up in 1 Tbsp. butter
- Sliced red and/or green jalapeno peppers (optional)
- Fresh cilantro sprigs (optional)
- Bottled green hot pepper sauce
- Lime wedges
Famous Orange Milkshake
By lbgtdep
Yield:4 servings
- 1 6 -ounce can frozen orange juice concentrate, thawed
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup granulated sugar
French Bread
By lbgtdep
mix yeast, sugar, 1 C of water, and 1 C of flour in bowl
- 2 t yeast
- 1 T sugar
- 1 1/2 t salt
- 2 C warm Water
- 5 cups flour
Cream Cheese Crescents
By lbgtdep
Unroll and spread 1 can crescent rolls on bottom of un-greased pan
- 2 cans Pillsbury butter crescent rolls
- 2 (8oz) packages cream cheese (softened)
- 1 cup sugar
- 1 teaspoon vanilla
- 1/4 cup butter (melted)
- Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)
Creamy Meatball Casserole
By lbgtdep
Directions Preheat oven to 350 degrees F
- Ingredients
- 1 10 3/4 ounce can condensed cream of mushroom soup or cream of onion soup
- 1 cup milk
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 20 ounce package refrigerated red-skinned potato wedges
- 1 16 ounce package (32) frozen cooked meatballs
- 1 16 ounce package frozen stir-fry vegetables (any combination)
Eggnog Sweet Potato Pie
By lbgtdep
ingredients 1 1/2 pounds Red Sweet Potatoes or Yams instructions Preheat oven to 350 F
- 1/2 1 1 Whipped Cream: 1/2 cup Heavy Whipping Cream 1 teaspoon Confectioners Sugar 1 teaspoon Brandy
Lemon Meringue Pie G.E.
By lbgtdep
Total:4 hr 50 minActive: 35 min Yield: 6 to 8 servings
- Crust:
- 110 grams (8 tablespoons) unsalted butter, sliced into very thin pats
- 150 grams all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup ice water
- Lemon Filling:
- 70 grams egg yolk (4 large) (reserve whites for meringue)
- 280 grams sugar (1 1/3 cups)
- 50 grams cornstarch (1/3 cup)
- 1 1/2 cups water
- 1/4 teaspoon kosher salt
- 45 grams unsalted butter (3 tablespoons)
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- Meringue Topping:
- 165 grams egg white (1 egg white plus the 4 reserved from the filling)
- 150 grams sugar (3/4 cup)
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon kosher salt
- Hardware:
- Food processor
- 2 metal pie pans
- Rolling pin
- Cooling rack
- Half-sheet baking pan
- Stand mixer with whisk attachment
- Instant read thermometer
Candied nuts
By lbgtdep
Mix first 5 ingredients, add peanuts, pour onto sheet pan and bake 300 degrees for 20-25 mins
- 1/4 C sugar
- 2 T melted butter
- 2 T corn syrup
- 1 1/4 t cinnamon
- 1/4 t salt
- 2 C dry roasted peanuts