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Recipes
Brown Rice Pudding with Sliced Cooked Apples
By porcalina
1. Mix cooked brown rice with 1/4 cup milk in a saucepan
- # 3/4 cup precooked brown rice
- # 1/3 cup skim milk (I substituted 1/4 cup reduced fat soy milk and enough water to make 1/3 cup of liquid)
- # 1 egg white
- # pinch of salt
- # 1 dash ground cinnamon
- # 1 dash ground nutmeg
- # 1/4 tsp. vanilla extract
- # 2 Splenda packets (You may want to use another sugar substitute like Stevia. However if you use Equal, sprinkle on your rice after cooking)
- # 1 small apple, sliced
Apple Pancakes
By porcalina
1. Mix the eggs with the milk or yogurt in a large bowl
- 2 eggs, well beaten
- 1 1/2 cups of milk or yogurt (I used milk and am only assuming that the yogurt will work as well)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 3 medium apples, peeled and coarsely grated (I used yellow delicious, but will use a more tart variety next time)
- Extra flavorings (see recipe notes)
- Vegetable oil, for frying
- Confectioner’s sugar, for dusting
Swiss Meringue Buttercream
By porcalina
1. Place sugar and egg whites in the heat-proof bowl of an electric mixer
- 2 1/2 * 2 1/2 cups sugar
- 10 * 10 large egg whites
- 4 * 4 cups (8 sticks or 2 pounds) unsalted butter, cut into pieces
- 2 * 2 teaspoons pure vanilla extract
Swiss Meringue Buttercream
By porcalina
Put egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water
- 4 large egg whites
- 1 1/4 cups sugar
- 1 1/2 cups unsalted butter, (3 sticks), softened, cut into tablespoons
- 2 1/2 teaspoons pure vanilla extract
Fried Mozzarella Balls
By porcalina
Heat about 1 1/2 inches oil to 360°F in a 3 1/2-to 4-quart heavy saucepan
- 5 About 5 cups vegetable oil
- 1 pound drained marinated bocconcini (small mozzarella balls), patted dry
- 3 large eggs, beaten
- 1 cup plain fine dry bread crumbs
- Equipment: a deep-fat thermometer
- Accompaniment: warm homemade or bottled spicy tomato sauce
Chocolate White Chocolate Chunk Cookies
By porcalina
Preheat the oven to 350 degrees F
- 1/2 pound unsalted butter at room temperature
- 1 cup light brown sugar, packed
- 1 cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 extra-large eggs at room temperature
- 2/3 cup good unsweetened cocoa
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 pounds good white chocolate, coarsely chopped
Almond Raspberry Layer Cake
By porcalina
Makes a 9-inch triple layer cake that serves 16 to 20 people
- 4 1/2 cups cake flour
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 2/3 cup prepared almond paste (7 ounces)
- 2 2/3 cups sugar
- 2 1/2 sticks (10 ounces) unsalted butter, at room temperature
- 1 tablespoon almond extract
- 10 egg whites
- 1 1/2 cups whole milk
Autumn Harvest Burger with Caramelized Onion and Apple
By porcalina
Melt butter in skillet over medium-high heat
- 2 * 2 tablespoons butter
- 2 * 2 Vidalia onions, sliced
- 2 * 2 Granny Smith apples, diced
- 2 * 2 pounds 80 percent lean ground beef
- 1 * 1 teaspoon salt
- 1 * 1 teaspoon black pepper
- 2 * 2 tablespoons chopped fresh thyme leaves
- 1/2 * 1/2 cup Dijon mustard
- 1 * 1 egg
- 1 * 1 cup seasoned bread crumbs
- 4 * 4 large crusty rolls, split
- 4 * 4 tablespoons mayonnaise
- 1 * 1 cup blue cheese
Lemony Risotto with Asparagus and Shrimp
By porcalina
Bring broth and water to a simmer in a medium saucepan
- 3 * 3 cups reduced-sodium chicken broth
- 2 * 2 cups water
- 3/4 * 3/4 pound asparagus, trimmed and cut into 1-inch pieces
- 1 * 1 small onion, finely chopped
- 4 * 4 tablespoons unsalted butter, divided
- 1 1/4 * 1 1/4 cups Arborio rice
- 1/4 * 1/4 cup dry white wine
- 3/4 * 3/4 pound medium shrimp, peeled and deveined
- 1 * 1 tablespoon grated lemon zest
- 1/4 * 1/4 cup grated parmesan
- 2 * 2 tablespoons chopped flat-leaf parsley
Thin Crust Pizza Dough
By porcalina
Making the Dough: About 30 minutes to 1 hour before baking, pre-heat your oven to 500 degrees
- 3/4 cups (6 ounces) of water
- 1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
- 2 cups (10 ounces) unbleached all-purpose flour
- 1/2 tsp salt