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Recipes
White Chile Soup with Green Chile
By dublinburro
In stock pot add oil to med-hi heat add onion, garlic and jalapeño, saute for 2 mins
- 12 CUPS CHICKEN BROTH
- 4 CLOVES GARLIC CHOPPED
- 4 MEDIUMS ONIONS CHOPPED
- 1/4 CUP EVOO
- 2 16 OZ JAR EL PINTO CHOPPED GREEN CHILE
- 1 TABLESPOON + 1 TEASPOON CUMIN
- 1 TEASPOON DRIED OREGANO
- 1/2 TEASPOON CAYENNE PEPPER
- 8 CUPS GRILLED CHICKEN DICED
- 2 JALAPEÑO PEPPER DICED
- 1 CUP DICED TOMATOES
- 1/4 CUP + 2 TABLESPOONS FLOUR
- 2 QUARTS GREAT NORTHERN BEANS
Orange-Lemon Waffles
By dublinburro
Written by Chef Peter Assue
- 1 Cup all-purpose Flour
- 1 1/2 Teaspoon baking powder
- pinch of salt
- 2 Oz. sugar
- 6 Egg yolks
- 1/4 Cup orange juice
- 1 1/4 Cup milk
- 2 Cup heavy cream
- zest of 1/2 lemon and 1/2 orange
- 4 Oz. butter, melted
- 6 Oz. egg whites
- Fresh fruit as topping
Crunchy Noodle Salad courtesy of Ina Garten
By dublinburro
Bring a large pot of salted water to a boil
- Kosher salt
- 1 pound thin spaghetti
- 1 pound sugar snap peas
- 1 cup vegetable oil
- 1/4 cup rice wine vinegar
- 1/3 cup soy sauce
- 3 tablespoons dark sesame oil
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 3 tablespoons toasted white sesame seeds, divided
- 1/2 cup smooth peanut butter
- 2 red bell peppers, cored and seeded, and thinly sliced
- 4 scallions (with and green parts), sliced diagonally
- 3 tablespoons chopped fresh parsley leaves
Chicken Noodle Casserole
By dublinburro
Preheat the oven to 375 degrees F
- 6 tablespoons unsalted butter, plus more for greasing dish
- Kosher salt
- 12 ounces extra-wide egg noodles
- 10 ounces white mushrooms, halved or quartered
- Freshly ground pepper
- 1/3 cup all-purpose flour
- 1 1/2 cups frozen pearl onions, thawed
- 1 medium carrot, halved lengthwise and sliced thinly across
- 1 large stalk celery, sliced thinly
- 2 sprigs fresh thyme
- 1/2 cup dry white wine or vermouth
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups shredded rotisserie chicken, skin and bones discarded
- 2 tablespoons chopped parsley
- 1 cup shredded Gouda (about 4 ounces)
Strawberries and Cream Cake
By dublinburro
Southern Living APRIL 2013
- 2 cups sifted cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 1/4 cups sugar, divided
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- 4 large egg yolks
- 8 large egg whites
- 1 teaspoon cream of tartar
- Strawberry Jam Filling
- 4 cups mashed fresh strawberries
- 2 1/2 cups sugar
- 1 (3-oz.) package strawberry-flavored gelatin
- Stir together strawberries and sugar in a large saucepan; let stand 30 minutes.
- Bring strawberry mixture to a boil over medium heat; boil 5 minutes. Remove from heat, and stir in gelatin until dissolved; cool completely (about 1 hour). Cover and chill 8 hours.
- Strawberry Frosting
- 1 tablespoon strawberry-flavored gelatin
- 2 tablespoons boiling water
- 1 cup whipping cream
- 1/4 cup sugar
- 1 (8-oz.) container sour cream
- Stir together first 2 ingredients in a small bowl; cool completely (about 20 minutes).
- Beat whipping cream and gelatin mixture at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Stir in sour cream, 1/4 cup at a time, stirring just until blended after each addition.
S'mores Dip
By dublinburro
Courtesy of therecipecritic
- 1 14 ounce can sweetened condensed milk
- 1 1/2 cups chocolate chip
- 1/2 cup marshmallow cream (fluff)
- Graham Crackers for serving
- Marshmallows and chocolate squares for garnish (optional)
Mint Chocolate Cake
By dublinburro
1. Heat the oven to 350 degrees
- 1 cup (2 sticks) butter, at room temperature, plus more for greasing the pans
- 2 cups (8 1/2 ounces) flour, divided
- 3/4 cup Dutch-process cocoa
- 1 cup boiling water
- 1 1/2 cups sugar
- 3 eggs
- 2 teaspoons vanilla
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- Simple mint frosting
- 1 1/4 cups (2 1/2 sticks) butter, at room temperature
- 2 1/2 (1-pound) boxes confectioner's sugar, sifted
- Heaping 1/2 teaspoon salt
- Scant 2 teaspoons peppermint extract
- 1/4 to 1/2 cup milk, or to taste
Peppermint Bark No-Bake Marshmallow Cheesecake Bars
By dublinburro
Taken from www.hopelesshousewife
- For the Crust:
- 20 Oreos, with insides scraped out
- 4 tablespoons butter, melted
- For the Peppermint Bark:
- 1 pound white chocolate
- 1 1/2 teaspoons peppermint extract
- For the cheesecake:
- 3/4 tbsp gelatin (almost one envelope)
- 1/4 cup water
- 10 ounce bag marshmallows, melted in a greased double boiler or microwave for 30 second intervals, stirring reach interval until melted)
- 2 8oz packages cream cheese, softened
- 1/2 tsp vanilla
- 3/4 cup heavy whipping cream
- 5 candy canes, crushed
Key Lime Macadamia Nut Cupcakes
By dublinburro
1. Preheat oven to 350°F
- 2 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon zest and 1/4 cup juice from Key limes, may substitute regular limes
- 3/4 cup canned coconut milk
- 1/2 cup butter, softened
- 3/4 cup Clover honey
- 2 large eggs
- 1/2 cup shredded coconut
- 1/2 cup macadamia nuts, chopped
- Coconut Cream Cheese Frosting
- 4 oz. (1/2 of 8-oz. pkg. ) PHILADELPHIA Cream Cheese, softened
- 1/4 cup (1/2 stick) butter, softened
- 1 pkg. (16 oz.) powdered sugar
- 2 Tbsp. milk
- 1/2 tsp. vanilla
- 1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
Cinderella Cheesecake
By dublinburro
Savor the Moment by the Junior League of Boca Raton
- 3 (1-oz.) unsweetened chocolate baking squares
- 1/4 cup unsalted butter
- 1/2 cup sifted all-purpose flour
- 1/8 teaspoon table salt
- 1/8 teaspoon baking powder
- 2 large eggs
- 1 cup firmly packed light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 (1-oz.) bittersweet chocolate baking square, finely chopped
- 1 1/2 (8-oz.) packages cream cheese, softened
- 1 cup firmly packed light brown sugar
- 3 large eggs
- 1/2 cup sour cream
- 1 1/3 cups creamy peanut butter
- Sour Cream Topping
- 3/4 cup sour cream
- 2 teaspoons granulated sugar
- Chocolate curls