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Recipes
Fabulous Five-Minute Fudge
By lbgtdep
Makes: 24 servings Yields: 24 pieces Prep: 5 mins Chill: 30 mins
- 1 12 ounce package semisweet chocolate pieces (2 cups)
- 2/3 cup sweetened condensed milk (one-half of a 14-ounce can)
- 1 tablespoon water
- 3/4 cup chopped walnuts, toasted if desired
- 1 teaspoon vanilla
Appetizer Beer-Cheese Fondue
By lbgtdep
Prep 35 MIN Total 35 MIN Ingredients 6 Servings 16
- 1 loaf (1 pound) French bread
- 1 package (16 ounces) process cheese spread loaf, cubed
- 1 1/2 cups frozen chopped broccoli (from 12-oz bag), cooked and drained
- 1/4 cup regular or nonalcoholic beer
- 1 jar (2 ounces) diced pimientos, drained SAVE $
- 1 teaspoon ground mustard
Roasted Apple Gravy
By lbgtdep
Servings: 5-6 cups
- 2 cups pan juices from roast chicken or turkey Low sodium chicken stock
- 4 Granny Smith, Pippin, Fuji or Golden Delicious apples, peeled, halved, cored and cut into 1/2 inch thick slices
- 3 tbsp. melted butter
- 1/4 tsp. cinnamon
- 2 tsp. fresh sage or 1 tsp. dried
- 1 tsp. fresh thyme or 1 tsp. dried
- 1/2 1/2
- cup apple brandy, Calvados or brandy
- 3/4 cup dry white wine or vermouth
- 2 cups apple cider or apple juice
- 1/2 cup heavy cream (optional)
- 2 tsp. cornstarch dissolved in 1/4 cup water Salt and freshly ground black pepper, to taste
Copycat Alfredo Sauce
By lbgtdep
MAKES: 4 SERVINGS PREP: 5 MINS COOK: 10 MINS TOTAL TIME: 15 MINS
- 1/4 1/4 1/4
- cup cup butter
- 1 1 1
- tablespoon tablespoon garlic, minced
- 3 3 3
- tablespoons tablespoons flour
- 1 1/2 1 1/2 1/2
- cups cups milk
- 1 1/2 1 1/2 1/2
- cups cups heavy cream
- 1/2 1/2 1/2
- cup cup Parmesan cheese, grated
- 1/2 1/2 1/2
- cup cup Italian blend cheese, grated
- to and pepper, to taste
Florentines
By lbgtdep
Heat oven to 375 f Using a food processor, pulse pecans until finely chopped, but not powdery, with some small chun...
- 1 1 1 C raw pecans
- 5 5 5 T unsalted butter
- 1/4 1/4 1/4 C dark brown sugar
- 1/4 1/4 1/4 C honey
- 1/3 1/3 1/3 C all purpose flour
- 1/4 1/4 1/4 t kosher salt
- 1/4 1/4 1/4 C dried cranberries finely chopped
- 1/4 1/4 1/4 C candied ginger, finely chopped
- 1 1 1 t finely grated orange zest
- 6 6 6 oz bittersweet chocolate chips
Blueberry Cream Cheese Pastries
By lbgtdep
Makes: 12 servings Serving Size: 1 pastry Yields: 12 pastries Prep: 30 mins Bake: 15 mins 400°
- 1 8 ounce package cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 cup fresh or frozen blueberries
- 1/2 cup blueberry preserves
- 1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed
- 1 egg
- 1 tablespoon water
French Coconut Pie
By lbgtdep
Trisha's French Coconut Pie (03:38) Total:2 hrActive: 10 min Yield: 8 to 10 servings Level: Easy
- 3 large eggs
- 2 cups store-bought frozen grated coconut, thawed
- 11/2 cups sugar
- 1/2 cup buttermilk, well shaken
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- 1 deep-dish unbaked 9-inch pie shell, homemade or purchased
Dark Chocolate Banana Soufflés
By lbgtdep
Yield: 6 servings
- 1/3 cup sugar, divided use, plus more for dusting
- 3 ounces chopped bittersweet or semisweet chocolate
- 1 medium banana, very ripe, peeled, mashed
- 3 large egg whites, plus 1 yolk
Salmon Cake with Spicy Asparagus Salad
By lbgtdep
Serves 4
- 1 pound Faroe Islands Salmon plus 4, 2x3 inch, fillets
- 2 eggs
- 2 tablespoons tarragon, minced
- 1/4 cup chives
- Water
- Kosher salt and freshly ground pepper
- 2 cups panko crumbs, in shallow bowl
- canola oil
- 1 bunch asparagus, blanched & shocked, tips cut off, stems cut into 1/2" rings
- 1 teaspoon sambal
- 1 lemon, juice and zest
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter, cut into 4 pats
Beer Batter Fish Tacos
By lbgtdep
Cut the fish fillets into chunks that are roughly 2 inches long and 1 inch wide
- Taco Ingredients
- 1 1/2 lb. boneless skinless white fish fillets - choose a firm white fish like cod or halibut
- 1 1/2 cups cups beer (or substitute seltzer water)
- 1 cup flour
- 1 tbsp cornstarch
- 1 tsp salt
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 1/4 cups panko breadcrumbs
- Vegetable oil for frying (I prefer grapeseed)
- 15 corn tortillas
- Topping Ingredients
- 2 1/2 cups shredded cabbage
- 2 ripe avocados, thinly sliced
- 2 tomatoes, seeded and diced
- Fresh lime wedges for garnish
- You can add other taco toppings if you prefer-- salsa fresca, fresh chopped cilantro, jalapeno or hot sauce for a kick
- Sauce Ingredients
- 1 cup sour cream (or 1/2 cup sour cream, 1/2 cup mayonnaise)
- 2 tbsp fresh lime juice (or more to taste)
- 1 1/2 tbsp chopped cilantro
- 1 tsp lime zest
- Salt to taste
- You will also need
- Medium and small mixing bowls, plate, large skillet, wire cooling rack (optional)
- Total Time: 30 Minutes
- Servings: 14-15 tacos