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Recipes
Brown Butter Blondies
By lbgtdep
Melt the butter in a medium-sized saucepan
- 2 sticks (1 cup) unsalted butter
- 2 cups all-purpose flour
- 1 heaping teaspoon kosher salt
- 2 eggs
- 4 teaspoons good-quality vanilla extract
- 1 3/4 cup dark brown sugar (light brown is a good second choice)
- 1 cup bittersweet chocolate chips
Lemon-Lime Macaroon Bars
By lbgtdep
Yield: Makes 32 bars (serving size: 1 bar) Total: 1 Hour, 15 Minutes
- CRUST
- 2 cups sweetened flaked coconut, toasted*
- 1 1/2 cups flour
- 3/4 cup powdered sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 1 cup cold butter, cut into chunks
- FILLING
- 1/4 cup flour
- 2 cups granulated sugar $
- 4 large eggs $
- 2 teaspoons lime zest
- 2 teaspoons lemon zest $
- 1/4 cup lime juice
- 1/4 cup lemon juice $
- Powdered sugar (optional)
Mexican Corn Salad
By lbgtdep
Using a sharp knife, carefully cut corn kernels off cob
- 6 ears corn
- Kosher salt
- 1/2 c. mayonnaise
- 1/4 c. cotija cheese or feta, plus more for garnish
- Juice of 2 limes
- 2 tbsp. chopped fresh cilantro, plus more for garnish
- 1 tbsp. chili powder, plus more for garnish
Brussels Sprouts Casserole with Pancetta and Asiago Cheese
By lbgtdep
Makes: 8 servings Prep: 30 mins Bake: 15 mins 400°F
- 1 1/4 pounds Brussels sprouts, trimmed and coarsely chopped
- 1 cup chopped carrots (2 medium)
- 3 ounces pancetta or 8 slices bacon, chopped
- 1/4 cup finely chopped shallots (2 medium) or 1/2 cup chopped onion (1 medium)
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup finely shredded Asiago or Parmesan cheese (4 ounces)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup whipping cream
- 1 tablespoon coarse ground mustard
- Dash crushed red pepper
- 1/2 cup panko (Japanese-style bread crumbs) or other
Classic Chicken Pot Pie
By lbgtdep
Classic Chicken Pot Pie Prep 25 MIN Total 1 HR 5 MIN Ingredients 10 Servings 6
- Crust
- 1 1 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- Filling
- 1/3 1/3 1/3 cup butter or margarine
- 1/3 1/3 1/3 cup chopped onion
- 1/3 1/3 1/3 cup all-purpose flour
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon pepper
- 1 3/4 1 3/4 32-oz cups Progresso™ chicken broth (from 32-oz carton)
- 1/2 1/2 1/2 cup milk SAVE $
- 2 1/2 2 1/2 1/2 cups shredded cooked chicken or turkey
- 2 2 2 cups frozen mixed vegetables, thawed
Homemade Empanadas
By lbgtdep
Serves 5
- 1 tablespoon vegetable oil
- 1 red onion
- 1 onion
- 3 garlic cloves, sliced
- 1 pound ground beef
- 1 jalapeno, thinly sliced
- 1 teaspoon chili powder
- salt
- pepper
- 1 cup canned tomatoes
- 2 tablespoons of fresh parsley, chopped
- 2 cups of flour
- 1 teaspoon baking powder
- 3 ounces of butter
- 1 egg, whisked
Chocolate Banana Empanadas
By lbgtdep
Prepare Empanada Dough and let rise
- 1 recipe Empanada Dough
- 4 ounces bittersweet chocolate (such as Vahlrona)
- 1/2 cup butter
- 2 tablespoons sugar
- 6 tablespoons cake flour
- 2 egg yolks
- 2 tablespoons chopped peanuts
- 1/2 of a medium banana, finely chopped
- 2 teaspoons rum
- 2 teaspoons powdered sugar
- 1 egg
- 1 tablespoon water
Catfish and Slaw Tacos
By lbgtdep
MAKES: 8 TACOS PREP: 15 MINS COOK: 8 MINS
- 1 1 1 pound fresh or frozen catfish fillets
- 1 1 1 lime
- 1/4 1/4 1/4 cup mayonnaise or salad dressing
- 1/2 1/2 1/2 teaspoon bottled hot pepper sauce
- 1/2 1/2 2-1/2 1/2 a small head cabbage, shredded (about 2-1/2 cups)
- 1 1 1 tablespoon Cajun seasoning
- 1/4 1/4 1/4 cup cornmeal
- 1/4 1/4 1/4 cup all-purpose flour
- 1/4 1/4 1/4 cup vegetable oil (more as needed)
- 16 4 16 4 8-inch inches corn tortillas or eight 8-inch flour tortillas
- Lime Wedges
- Bottled hot pepper sauce (optional)
Panko-Coated Chicken Schnitzel
By lbgtdep
Total Time: 15 Minutes 4 servings Thomas Keller of the French Laundry in Yountville, California uses panko bread...
- 1 cup flour
- 3 eggs beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves butterflied and pounded 1/4-inch-thick (about 6 ounces each)
- salt and freshly ground pepper
- 1/2 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Citrus glaze puts a tangy spin on salmon
By lbgtdep
Yield: 4 servings
- 4 salmon fillets (8 ounces each)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 stick (4 ounces) unsalted butter, clarified
- 1/4 cup plus 2 tablespoons Citrus Glaze (recipe here)
- Vegetable Medley (recipe here)
- Garnish: chervil