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Recipes
Cheesecake with Apricot-Blueberry Sauce
By lbgtdep
Don’t use frozen blueberries, which would bleed through the sauce
- CHEESECAKE
- 2 tablespoons unsalted butter, softened
- 1/2 cup graham cracker crumbs
- 4 8-ounce packages cream cheese, at room temperature
- 1 cup sugar
- 1 tablespoon grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 4 large eggs
- SAUCE
- 1 12-ounce jar apricot preserves
- 2 tablespoons water
- 3 tablespoons apricot brandy or plum brandy (Slivovitz)
- 1 cup blueberries
Pineapple-Cinnamon Margaritas
By lbgtdep
MAKES: 16 SERVINGS
- 1/4 1/4 1/4 cup sugar
- 1 1 1 teaspoon ground cinnamon
- 10 11 10 11 10 - 11 lime wedges
- 3 3 3 cups Triple Sec or other orange liqueur
- 2 3 2 3 2 - 3 cups tequila
- 1 1/2 1 1/2 1/2 cups freshly squeezed lime juice
- 1 1 1 cup superfine sugar or powdered sugar
- 2 2 2 cups pineapple juice
- Ice cubes
- Cinnamon sticks (optional)
Easy Homemade Soft Pretzels
By lbgtdep
Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes Yield: 12 pretzels
- 1 and 1/2 cups (360ml) warm water (lukewarm– no need to take temperature)
- 1 packet active dry or instant yeast (2 and 1/4 teaspoons)
- 1 teaspoon salt
- 1 Tablespoon brown sugar
- 1 Tablespoon unsalted butter, melted and slightly cool
- 3 and ¾-4 cups (460-500g) all-purpose flour, plus more for work surface
- coarse sea salt for sprinkling
- Baking Soda Bath
- ½ cup (120g) baking soda
- 9 cups (2,160ml) water
Gros Pain(Big Bread)
By lbgtdep
It is a bit coarser in texture than a baguette and less expensive, and it keeps longer
ASPARAGUS AND TWO-CHEESE QUICHE WITH HASH-BROWN CRUST
By lbgtdep
YIELDServes 8-10ACTIVE TIME30 minutesTOTAL TIME1 hour
- YIELDServes 8-10ACTIVE TIME30 minutesTOTAL TIME1 hour
{SLOW COOKER} FIESTA RANCH TACO SOUP
By lbgtdep
SAVE PRINT PREP TIME 15 mins COOK TIME 6 hours TOTAL TIME 6 hours 15 mins Serves: 8 servings
- 1 pound (extra lean) ground beef
- 1 package taco seasoning
- 4 tablespoons fiesta ranch dressing package, dry
- 1 cup yellow onion, chopped
- 1 teaspoon minced garlic
- 1 can (15.5 ounces) chili beans
- 1 can (15.5 ounces) kidney beans
- 1 can (15 ounces) corn
- 1 can (10.75) condensed tomato soup
- 2 cups beef broth
- 2 cans (14.5 ounces each) fire roasted with seasoning diced tomatoes
- 1 jalapeno, optional
- Freshly shredded cheddar cheese, for topping
- Sour cream, for topping
- Green onions, optional
Almond Granola W/Dried Fruit
By lbgtdep
Mix Syrup and Brn Sugar together in a bowl, add vegetable oil and mix well, add vanilla, 1/2 t saltand combine
- 1/3 C Maple Syrup
- 1/3 C Lt Brn Sugar
- 1/2 c Vegetable Oil
- 4 t vanilla
- 1/2 t salt
- 5 C old fashioned oats
- 2 C chopped almonds
- 2 C raisens
German Chocolate Pecan Pie Bars
By lbgtdep
Prep Time: 25 minutes Cook Time: 59 minutes Yield: 24 bars (about 2-inch square)
- 3 cups pecan halves
- 1 & 3/4 cups all-purpose flour
- 3/4 cup confectioners' sugar
- 3/4 cup cold butter, cubed
- 1/4 cup unsweetened cocoa
- 1 & 1/2 cups semisweet chocolate chips
- 3 large eggs
- 3/4 cup firmly packed light brown sugar
- 3/4 cup light corn syrup
- 1/4 cup unsalted butter, melted
- 1 cup sweetened flaked coconut
Salted Caramel Fudge
By lbgtdep
Makes: 72 servings Serving Size: 1 piece Yields: 2 3/4 pounds fudge Prep: 15 mins Slow Cook: 1 hr 30 mins to 2 hrs
- 1 14 ounce can sweetened condensed milk
- 24 ounces white baking chocolate with cocoa butter, coarsely chopped
- 1 1/2 cups coarsely chopped cashews
- 1 teaspoon vanilla
- 3/4 cup canned dulce de leche
- 2 teaspoons sea salt flakes
SPINACH ARTICHOKE STUFFED CHICKEN
By lbgtdep
Serves: 4
- CHICKEN:
- 4 boneless, skinless chicken breasts (2 pounds | 1 kg)
- 2 tablespoons Italian seasoning
- 1 teaspoon mild paprika (optional)
- salt and pepper to season
- SPINACH ARTICHOKE DIP:
- 4 oz | 120 g frozen spinach, thawed
- 8 oz | 250 g block cream cheese (light or reduced fat), at room temp
- 6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon minced garlic
- Salt to taste
- OPTIONAL CREAM SAUCE:
- Remaining spinach / artichoke dip
- 1 cup milk (skim, 2% or full fat)