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Pressure-Cooker Caramel Flan

Pressure-Cooker Caramel Flan

By

Flan is a popular creamy custard dessert in Spain and all over Latin America, and there are many versions of it

  • CUSTARD:
  • 2 cups whole milk
  • 4 whole eggs, plus 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 2/3 cup sugar
  • CARAMEL:
  • 1 cup sugar
4/5 (96 Votes)

Creamy Homemade Coleslaw

Creamy Homemade Coleslaw

By

I found this recipe on Recipezaar, by Kittencal

  • DRESSING:
  • 1 head green cabbage (8 to 10-cups)
  • 1 large carrot, peeled and finely shredded (hand-squeeze out any excess moisture completely)
  • Note: For a shortcut, I sometimes buy pre-shredded cole slaw mix. It works just fine.
  • 3 green onions (or to taste)
  • 1 teaspoons celery seeds (optional, or to taste)
  • 1 cup mayonnaise (Hellman's or Best Foods)
  • 1/3 cup milk (light cream even better)
  • 1/3 cup buttermilk
  • 3 tablespoons white vinegar
  • 3 tablespoons fresh lemon juice (use fresh only, not bottled)
  • 1/3 cup white sugar, plus
  • 2 tablespoons white sugar*
  • 1 teaspoon garlic powder
  • 1 teaspoon seasoning salt or white salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper (or to taste)
  • NOTE: *I reduce the sugar, by adding half and adding more if needed. We like ours a little less sweet
4.4/5 (50 Votes)

Cherry-Almond Vanilla Cupcakes

Cherry-Almond Vanilla Cupcakes

By

1. Allow butter and egg whites to stand at room temperature for 30 minutes

  • 1/2 cup butter
  • 4 egg whites
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3/4 cup buttermilk or sour milk*
  • 1/3 cup maraschino cherry juice
  • 1-1/2 cups sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract
  • 12 maraschino cherries, halved
  • 1 recipe Cherry-Almond Butter Frosting
  • Maraschino cherries with stems (optional)
0/5 (0 Votes)

Bavarian Scheinshaxe or Pork Shank

Bavarian Scheinshaxe or Pork Shank

By

The national dish of Bavaria, is a pork shank braised in a dark beer gravy

  • For the gravy:
  • 3 pig knuckles
  • 2 tsp rosemary
  • 2 tsp sage brush
  • 2 cloves garlic
  • 2 tsp marjoram
  • 2 tsp paprika
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp caraway
  • Blend until combined
  • Rub all over the pig knuckles; into the skin and around the skin.
  • Let sit for a day, if possible.
  • 2 onions (okay to leave on the peel)
  • 2 carrots
  • 2 celery
  • 1 leek
  • 1 clove garlic
  • 1 parsley
  • 2 sprigs parsley
  • 2 Tbsp. tomato paste
  • 1 stein of dark beer (about two bottles)
0/5 (0 Votes)

Pork Carnitas

Pork Carnitas

By

Pork braised with lime, orange juice and aromatics, then pulled, and broiled until tender inside, and crunchy on th...

  • 1 (3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8-inch thick, cut into 2-inch chunks
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon ground cumin
  • 1 small onion, peeled and halved
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 2 tablespoons juice from 1 lime
  • 2 cups water
  • 1 medium orange, halved
  • 18 (6-inch) corn tortillas, warmed
  • Lime wedges
  • White or red onion, minced
  • Fresh cilantro leaves
  • Thinly sliced radishes
  • Sour cream
4.3/5 (23 Votes)

SNICKERDOODLE CUPCAKES

SNICKERDOODLE CUPCAKES

By

recipe girl

  • CAKE:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1 Tbsp. ground cinnamon
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 3/4 cups sugar
  • 4 large eggs, at room temperature
  • 2 tsp. vanilla extract
  • 1 1/4 cups whole milk
  • ICING:
  • 12 ounces cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • 1 pound powdered sugar, sifted
  • 2 Tbsp. brown sugar
  • 1/2 Tbsp. vanilla extract
  • 1 tsp. ground cinnamon
  • TOPPING:
  • 2 Tbsp. sugar + 1/2 tsp. ground cinnamon
0/5 (0 Votes)

Wicked Good Boston Cream Pie (Cook's Illustrated)

Wicked Good Boston Cream Pie (Cook's Illustrated)

By

A hot-milk sponge cake made a good base in our Boston Cream Pie recipe because it didn’t require any finicky fold...

  • Pastry Cream
  • 2 cups half-and-half
  • 6 large egg yolks
  • 1/2 cup (3 1/2 ounces) sugar
  • pinch table salt
  • 1/4 cup unbleached all-purpose flour
  • 4 tablespoons cold unsalted butter , cut into four pieces
  • 1 1/2 teaspoons vanilla extract
  • Cake
  • 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon table salt
  • 3/4 cup whole milk
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1 1/2 cups (10 1/2 ounces) sugar
  • Glaze
  • 1/2 cup heavy cream
  • 2 tablespoons light corn syrup
  • 4 ounces bittersweet chocolate , chopped fine
0/5 (0 Votes)

PW's Perfect Pie Crust

PW's Perfect Pie Crust

By

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it r...

  • 1 -½ cup Crisco (vegetable Shortening)
  • 3 cups All-purpose Flour
  • 1 whole Egg
  • 5 Tablespoons Cold Water
  • 1 Tablespoon White Vinegar
  • 1 teaspoon Salt
0/5 (0 Votes)

Jaden's Chinese Beef Broccoli

Jaden's Chinese Beef Broccoli

By

This recipe comes from Jaden’s (from The Steamy Kitchen Cookbook)and was made by the Pioneer Woman-- and now by ...

  • SERVES 4 AS PART OF MULTICOURSE MEAL
  • 1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
  • 1-1/2 lbs (750 g) broccoli, cut into bite-size florets
  • 1 tablespoon high-heat cooking oil
  • 1 tablespoon minced garlic
  • BEEF MARINADE
  • 1 1/2 teaspoons soy sauce
  • 1 teaspoon cornstarch
  • 1/2 teaspoon cooking oil
  • Freshly ground black pepper to season the beef
  • STIR-FRY SAUCE
  • 3 tablespoons oyster sauce
  • 2 teaspoons Chinese rice wine (or dry sherry)
  • 2 teaspoons Chinese black vinegar (or balsamic vinegar)
  • NOTE: I recommend doubling the stir-fry sauce, but I left the recipe as it was originally written.
4.3/5 (3 Votes)

Sausage & Penne Pasta

Sausage & Penne Pasta

By

I had some Italian sausage that I needed to cook, and so I began to rummage through my refrigerator

  • 1 bag penne pasta
  • 3-4 Italian sausage (I used mild, but hot would be good)
  • 1 small onion, diced
  • 2-3 cloves garlic, finely minced
  • 1 red bell pepper, thinly sliced
  • 8-12 ounces cremini mushrooms (these are baby portobellos, sliced about 1/4" thick
  • 1/4 cup red wine (optional)
  • 1/4 cup heavy cream (optional, but great)
  • 1 Tablespoon Italian seasoning (combo of dried oregano, thyme, basil & rosemary)
  • 1/4 tsp red pepper flakes, more if you like a lot of spice, less if you are using hot Italian sausage
  • 1 14.5 oz. can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 tablespoon tomato paste (I buy mine in a tube)
  • 1 bunch fresh spinach, washed and roughly chopped
  • olive oil
  • 1 pat of butter
4.3/5 (3 Votes)