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Recipes
White Chicken Enchiladas
By lbgtdep
1. Preheat oven to 350 degrees
- 10 soft taco shells
- 2 cups cooked, shredded chicken
- 2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2 cups chicken broth
- 1 cup sour cream ( I use Greek yogurt)
- 1 (4 oz) can diced green chillies (these are not hot)
Ricotta Doughnuts
By lbgtdep
To prepare the doughnuts: Mix the batter ingredients in order with a wooden spoon, being careful not to overmix
- For the doughnut batter:
- 6 eggs
- 1/2 cup C&H® or Domino® sugar
- 1 pound ricotta
- 2 1/2 cups flour
- 1 heaping tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon rind
- DaVinci® Extra Light Olive Oil, for frying
- C&H® Powdered Sugar or Domino® Confectioners Sugar, for sprinkling on the doughnuts
- Special equipment:
- Small ice-cream scoop
- Frying thermometer
- For the lemon cream dipping sauce:
- 2 eggs
- 1/2 cup C&H® or Domino® sugar
- 1/3 cup freshly squeezed lemon juice (from 3 to 4 lemons)
- Freshly grated zest of 1/2 lemon
- Ice, for an ice bath
- 2 tablespoons unsalted butter, slightly softened at room temperature
- 1/2 cup chilled heavy cream
Beef and Bean Chili
By lbgtdep
Makes: 8 servings Prep 30 mins Cook 20 mins
- 2 pounds lean ground beef
- 2 large onions, chopped (2 cups)
- 6 cloves garlic, minced
- 2 - 4 jalapeno peppers, seeded and finely chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 15 ounce cantomato sauce
- 2 cups water
- 3 15 - 16 ounce cankidney beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1 ounce semisweet chocolate, chopped
- 1/2 teaspoon salt
- 4 cups corn chips
RASPBERRY BUTTERMILK CAKE
By lbgtdep
YIELD: Makes 6 servings ACTIVE TIME: 15 min TOTAL TIME: 1 hr
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 stick unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar, divided
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- 1/2 cup well-shaken buttermilk
- 1 cup fresh raspberries (about 5 ounces)
Lemon chiffon pie
By lbgtdep
1. In a small bowl, drizzle the gelatin over the cold water to soak
- 1 ( 1/4 ounce) packet (about 1 1/2 teaspoons) unflavored gelatin
- 3 tablespoons water
- 4 eggs, separated and divided
- 1 cup sugar, divided
- 1/4 teaspoon salt
- 1/2 cup lemon juice
- 1 1/2 teaspoons grated lemon zest
- 1/2 cup heavy cream, whipped
- Baked pie crust
Green Bean, Corn, and Tomato Salad with Jalapeno Vinaigrette
By lbgtdep
Makes: 10 servings Start to Finish: 45 mins
- 3 ears fresh sweet corn, husks and silks removed
- 1 1/2 pounds fresh green beans, trimmed
- 3 cups grape tomatoes
- 1/2 of a small red onion, thinly sliced
- 1 cup snipped fresh cilantro
- 1/2 cup olive oil
- 3 fresh jalapeno chile peppers, stemmed, seeded, and chopped*
- 2 shallots, chopped
- 3 tablespoons cider vinegar
Handmade Lemon Pasta
By lbgtdep
Makes 4 – 6 Servings Hands on time: 40 minutes Total preparation time: 1 hour and 15 minutes
- For the pasta:
- 4 cups 00 flour (Italian milled flour)
- 2 tablespoons semolina flour
- 1 large egg
- 1 tablespoon butter, at room temperature
- 1 cup milk, at room temperature
- 3 tablespoons dried caciotta (or substitute parmigiano reggiano)
- Salt and freshly ground black pepper to taste
- the zest of 1 lemon
- For the sauce:
- 1 ½ tablespoons extra virgin olive oil
- 1 tablespoon butter
- the zest of 1 lemon
DIY Pineapple Whip
By lbgtdep
Yields: 4 cups Prep: 15 mins Process: 10 mins to 15 mins
- 1 20 ounce can crushed pineapple in heavy syrup, undrained
- 1 1/2 tablespoons lime juice
- 1 tablespoon lemon juice
- 1/2 8 ounce package frozen whipped dessert topping, thawed
- Pineapple juice, chilled
Electric Lemonade
By lbgtdep
MAKES: 4 SERVINGS START TO FINISH: 25 MINS
- 1 cup fresh squeezed lemon juice
- 1/4 - 1/2 cup sugar
- 1/2 cup fresh mint leaves
- 1 cup sparkling mineral water
- Splash ginger ale
- 2 - 3 cups ice
- 1 cup vodka
- Frozen vodka or sparkling mineral water
- Mint sprigs and lemon slices for garnish
SNAPPER IN A POBLANO CHILE SAUCE
By lbgtdep
Rinse the fish filets under a thin stream of cold water, drain and pat dry
- 6 -6 oz mild-flavored fish filets, like red snapper, sea bass, grouper, tilapia or mahi-mahi
- 2 garlic cloves, finely chopped
- Juice of 1 lime (2-3 tablespoons)
- 1/2 teaspoon kosher or sea salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 cup Mexican cream, or Latin style, crème fraiche or heavy cream
- 1 cup milk
- 2 poblano chiles
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon nutmeg, grated
- 1 cup shredded cheese (Monterey Jack, Muenster, Mozzarella)