Eliorakiah's profile page
Recipes
Edible Finger Paint
By eliorakiah
Mix sugar and cornstartch together in a sauce pan
- For each color:
- 3 T sugar
- 1/2 C cornstarch
- 2 C cold water
- food coloring
Frittata with Asparagus, Tomato and Fontina Cheese
By eliorakiah
Preheat the broiler. In a medium bowl, whisk the eggs, cream, salt, and pepper to blend
- 6 large eggs
- 2 tbsp whipping cream
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 12 oz asparagus, trimmed and cut into 1/2 inch pieces
- 1 tomato, seeded and diced
- 3 oz fontina cheese, cubed
Peppermint Cream Bites
By eliorakiah
Prep: 20 minutes Freeze: 45 minutes Bake: 8 minutes
- 1-1/2 cups crushed chocolate sandwich cookies with white filling (about 15 cookies)
- 3 tablespoons butter, melted
- 2 cups powdered sugar
- 2 tablespoons butter, softened
- 2 tablespoons milk
- 1 teaspoon peppermint extract
- 6 ounces bittersweet chocolate baking bar, chopped
- 2 teaspoons shortening
Ham, Cheddar, and Red Onion Bread Pudding
By eliorakiah
Can swap out the whole milk for skim, it was perfectly rich
- oil for the dish
- 4 large eggs
- 1 1/2 cups whole milk (I used skim)
- 1 tbsp Dijon mustard
- 1/8 tsp ground nutmeg
- kosher salt & pepper
- 1 (12 oz) loaf French or Italian bread, cut into 1-inch pieces (I used whole wheat)
- 1 small red onion, cut into 1/4-inch thick wedges
- 1 crisp red apple, cut into 1/4-inch thick wedges
- 4 oz sliced ham, torn into 2-inch pieces
- 4 oz sharp Cheddar cheese, shredded (about 1 cup)
Panino Alla Margherita
By eliorakiah
Place the mozzarella cheese atop 1 bread slice, and sprinkle with half of the salt and some pepper
- 1 slice fresh mozzarella cheese (1 1/2 inch thick; about 2 ounces)
- 2 slices rustic white bread (each 1/2 inch thick)
- 1/8 tsp salt
- Freshly ground black pepper to taste
- 6 medium-size fresh basil leaves or 3 large
- 2 slices tomato (1/4 inch thick)
- 2 About 2 tsp olive oil
Snowball Cookies
By eliorakiah
Cream butter until light and fluffy
- 3/4 cup butter
- 1/4 cup irradiated evaporated milk
- 1/2 tsp vanilla extract
- 1 3/4 cups flour
- 6 tbsp confectioners sugar
- 1 cup coarsely chopped pecans
Caprese Salad
By eliorakiah
Whisk the lemon juice, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl
- 3 tbsp fresh lemon juice (from about 1/2 lemon
- 1/2 tsp salt, plus more to taste
- 1/4 tsp freshly ground black pepper, plus more to taste
- 3 tbsp extra virgin olive oil
- 1 1/4 pounds assorted tomatoes (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes and yellow teardrop tomatoes)
- 6 oz fresh mozzarella cheese, drained and sliced
- 2 tbsp thinly sliced fresh basil leaves
St. Patty's Day Irish Cream Bundt Cake Recipe
By eliorakiah
Preheat oven to 325 degrees F
- Glaze:
- 1 cup chopped pecans
- 1 (18.25 oz.) package yellow cake mix
- Green food coloring
- 1 (3.4 oz.) package instant vanilla pudding mix
- 4 eggs
- 1/4 cup water
- 1/2 cup vegetable oil
- 3/4 cup Irish cream liqueur
- 1/2 cup butter
- 1/4 cup water
- 1 cup white sugar
- 1/4 cup Irish cream liqueur
Potato Soup
By eliorakiah
Fry bacon in heavy large saucepan over medium-high heat until crisp
- 5 bacon slices
- 3 cups water
- 2 tbsp (1/4 stick) butter
- 2 tsp salt
- 3 med-large boiling potatoes, peeled and chopped
- 1/8 tsp fresh ground pepper
- 4 med. celery stalks, chopped
- 2 cups milk
- 1 large carrot, chopped
- 2 tbsp cornstarch dissolved in 1/2 cup cold water
Cheese and Rosemary Bread Sticks
By eliorakiah
Preheat the oven to 350. Line 2 large, heavy baking sheets with parchment paper
- 1/3 cup grate Gruyere cheese or other Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp chopped fresh rosemary
- 1 (11 oz) container refrigerated bread-stick dough (such as Pillsbury)
- 1 tbsp olive oil
- 1 tsp sea salt