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Recipes
Hi-Hat Cupcakes
By lbgtdep
STEP 1 Bake the Devil's Food Cake, following instructions for cupcakes
- FOR THE CUPCAKES
- Cake batter from Devil's Food Cake with Milk Chocolate Frosting
- FOR THE FROSTING
- 2 1/2 cups sugar 6 large egg whites, room temperature 1/2 cup water 1/2 teaspoon cream of tartar 1 tablespoon pure vanilla extract
- FOR THE CHOCOLATE COATING
- 1 pound, 8 ounces semisweet chocolate, finely chopped 6 tablespoons safflower oil
TACO MEAT LOAF
By lbgtdep
In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded ch...
- 1 pound of LEAN ground beef (less than 10% fat)
- 1/2 cup of finely crushed corn chips
- 1 beaten egg
- 3 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 cup of (your favorite) thick and chunky salsa
- 1/2 teaspoon black pepper
- 1/2 cup of Mexican blend shredded cheese
- TOPPING
- 1 cup of refried beans
- 1/4 cup of your favorite salsa
- 1 cup of Mexican blend shredded cheese
French Apple Cake
By lbgtdep
Peel, Core, and med dice the apples
- 1 1/2 lbs granny smith apples
- Dry Ingredients
- 1 C Flour
- 1 C Sugar
- 2 t baking powder
- 1/2 t salt
- Wet Ingredients
- 1 C Milk
- 1 C Vegetable Oil
- 1 Egg
- 1 t vanilla
- Add Later
- 2 egg yolks
- 2 T flour
SALT WATER TAFFY
By lbgtdep
Grease a square 8x8x2 inch pan with butter
- 1 c. sugar
- 2/3 c. water
- 2 tbsp. butter
- 1 tsp. flavoring
- 3/4 c. light corn syrup
- 1 tbsp. cornstarch
- 1 tsp. salt
San Francisco Sourdough Bread
By lbgtdep
Original recipe makes 2 loaves
- 4 3/4 cups bread flour
- 3 tablespoons white sugar
- 2 1/2 teaspoons salt
- 1 (.25 ounce) package active dry yeast
- 1 cup warm milk
- 2 tablespoons margarine, softened
- 1 1/2 cups sourdough starter
- 1 extra large egg
- 1 tablespoon water
- 1/4 cup chopped onion
Chili-Glazed Salmon Burgers
By lbgtdep
Makes: 6 servings Serving Size: 1 burger Prep: 30 mins Chill: 30 mins Grill: 6 mins
- 2 pounds fresh or frozen skinless, boneless salmon fillets
- 1 egg, lightly beaten
- 1/4 cup thinly sliced green onions (2)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2/3 cup mayonnaise
- 2 tablespoons Asian chili sauce (Sriracha sauce)
- 1 tablespoon vegetable oil or canola oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 4 cups shredded cabbage with carrot (coleslaw mix)
- 1/4 cup snipped fresh cilantro
- Vegetable oil or canola oil
- Asian sweet chile sauce
- 6 sesame seed hamburger buns, split and toasted
- 1 cup thinly sliced seedless cucumber
Pork Grillades
By lbgtdep
Time3 hours Yield8 servings
- INGREDIENTS
- 1 4-pound pork shoulder, in 1/2-inch slices
- Kosher salt and freshly ground pepper
- Creole seasoning mix, to taste
- 3 cups all-purpose flour plus more for dusting pork
- 2 cups canola oil
- 1 cup chicken fat or butter
- 4 each yellow onions, cut into medium dice
- 2 bell peppers, cut into medium dice
- 1 bunch celery, cut into medium dice
- 4 cloves garlic, minced
- 2 tablespoons Herbs de Provence
- 4 bay leaves
- 2 tomatoes, crushed (or 2 cups canned)
- 1 tablespoon tomato paste
- 4 quarts pork or chicken stock
Empanadas
By lbgtdep
Servings: 12-14
- 1 cup diced red boiling potatoes
- 2 Tablespoons olive oil
- 1/2 cup finely diced onions
- 3/4 cup finely diced red pepper
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon cayenne
- 1/2 cup diced seeded tomatoes
- 1/2 lb. ground beef
- 1 green onion, minced
- 2 Tablespoons minced cilantro
- 2 teaspoons lime juice
- Masa for empanadas (recipe below)
Tuscan Bean Soup
By lbgtdep
Makes: 4 servings Start to Finish 20 mins
- 1 cup packaged peeled baby carrots, coarsely chopped
- 1 small onion, chopped
- 3 tablespoons olive oil
- 2 15 ounce cancannellini beans, rinsed and drained
- 1 32 ounce boxreduced-sodium chicken broth
- 2 - 3 teaspoons dried Italian seasoning, crushed
- 1 5 ounce packagebaby spinach
- Freshly cracked black pepper
- Cracker bread (optional)
Mashed Potato and Broccoli Casserole
By lbgtdep
Active Time: 1 Hour Total Time: 1 Hour 35 Minutes 12 servings
- 3 1/2 pounds red new potatoes, peeled and quartered
- 1/2 small head of garlic, outer skins peeled off
- 3 tablespoons plus 1/2 teaspoon extra-virgin olive oil, divided
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup sour cream
- 2 large eggs, beaten
- 1 teaspoon salt, plus more to taste
- 2 thinly sliced green onions
- 3 cups chopped broccoli florets (about 2 small heads)
- Freshly ground pepper, to taste
- 2 cups grated Cheddar cheese, divided