Porcalina's profile page
Recipes
Black and White Cookies
By porcalina
Yields 24 large or 60 medium cookies
- 1 3/4 cups granulated sugar
- 1 cup unsalted butter (2 sticks), at room temperature
- 4 large eggs
- 1 1/2 cups milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract
- 2 1/2 cups cake flour
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 4 cups confectioners’ sugar
- 1/3 to 1/2 cup water
- 3 ounces very bitter or unsweetened chocolate
- 1 teaspoon light corn syrup.
- 1 to 2 tablespoons unsweetened cocoa (optional)
Light Brioche Burger Buns
By porcalina
1. In a glass measuring cup, combine one cup warm water, the milk, yeast and sugar
- 3 tablespoons warm milk
- 2 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 2 large eggs
- 3 cups bread flour
- 1/3 cup all-purpose flour
- 1 1/2 teaspoons salt
- 2 1/2 tablespoons unsalted butter, softened
- Sesame seeds (optional)
Asparagus, Goat Cheese and Lemon Pasta
By porcalina
Cook your pasta in a large pot of well-salted water until it is almost tender, or about three minutes shy of what t...
- 1 pound spiral-shaped pasta
- 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons chopped fresh tarragon plus more for garnish
- 1 5- to 5 1/2-ounce log soft fresh goat cheese (the pre-crumbled stuff will not melt as well)
- Fresh lemon juice to taste (optional)
Macaroni Salad with Bacon, Peas, and Creamy Dijon Dressing Recipe
By porcalina
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth
- Dressing:
- 1/2 cup (4 ounces) 1/3-less-fat cream cheese
- 1/4 cup chopped shallots
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons fat-free sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 3/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- Salad:
- 8 ounces uncooked large elbow macaroni
- 2/3 cup fresh green peas
- 2/3 cup finely diced red bell pepper
- 2/3 cup finely diced red onion
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 teaspoon grated lemon rind
- 3 lower-sodium bacon slices, cooked and crumbled
Key Lime Meltaways
By porcalina
1. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and 1/3 cup sugar until fluffy
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- Grated zest of 4 tiny or 2 large key limes
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon pure vanilla extract
- 1 3/4 cup plus 2 Tablespoons all-purpose flour (a.k.a. 2 cups minus 2 tablespoons)
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
Olive Oil Mayonnaise
By porcalina
In the bowl of a food processor, blend together egg, mustard, cayenne, sugar and vinegar until very smooth
- 1 large egg
- 1 tsp dry mustard
- 1/4 tsp ground cayenne pepper
- 1 tsp sugar
- 2 tbsp lemon juice or vinegar
- 1 1/4 cups olive oil
Lemon Linguini
By porcalina
Cook linguini according to package directions
- 1 (8-ounce) package linguine
- 1/4 cup minced onion or shallot
- 3 cloves garlic, crushed
- 1 tablespoon butter, melted
- 1 (8-ounce) carton sour cream
- 4 tablespoons freshly grated Parmesan, divided
- 1 tablespoon milk
- 1 3/4 teaspoons lemon-pepper seasoning
- 1/4 teaspoon salt
- 1 tablespoon fresh lemon juice (about 1/2 medium lemon)
- 1 whole lemon, zested
- 2 tablespoons freshly chopped parsley leaves
- 2 tablespoons freshly chopped chives
Scallion Cheese Puffs
By porcalina
Preheat oven to 425 degrees
- 1 cup water
- 5 extra large eggs
- 1/2 cup unsalted butter
- 1 cups gruyere cheese shredded
- 1/2 cup scallions- sliced thin- white and light green part
- 1 cup unbleached flour, sifted
- 1 t kosher salt
- shredded gruyere for topping
Almond Vanilla Rice Pudding
By porcalina
In a large saucepan, place all the ingredients, except the almond extract and raspberries
- 1/2 cup Arborio rice
- 4 cups milk (both whole and reduced-fat have worked for me)
- 1/4 cup sugar
- 1/2 vanilla bean, split (or 1 teaspoon pure extract, added with almond at the end)
- 1 bay leaf
- 3/4 teaspoon almond extract
Parmasean Cream Crackers
By porcalina
Heat oven to 400°F. Line a baking sheet with parchment paper or lightly dust with flour
- 1 cup all-purpose flour, more as needed
- 1/2 teaspoon salt
- 1/2 cup finely grated fresh Parmesan cheese (alternate: I think Romano could also work well here)
- 4 tablespoons unsalted butter
- 1/4 cup cream or half-and-half, more as needed
- Coarse salt, pepper, sesame or poppy seeds or whatever you like for sprinkling (optional).