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Texas Sheet Cake

Texas Sheet Cake

By

Although this Texas specialty resembles a brownie, it's signature fudgy texture is created when warm icing is sprea...

  • Cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs plus 2 yolks
  • 2 teaspoons vanilla extract
  • 1/4 cup sour cream
  • 8 ounces semisweet chocolate, chopped
  • 4 tablespoons unsalted butter
  • 3/4 cup vegetable oil
  • 3/4 cup water
  • 1/2 cup Dutch-processed cocoa powder
  • Chocolate Icing
  • 8 tablespoons (1 stick) unsalted butter
  • 1/2 cup heavy cream
  • 1/2 cup Dutch-processed cocoa powder
  • 1 tablespoon light corn syrup
  • 3 cups confectioners' sugar
  • 1 tablespoon vanilla extract
  • 1 cup toasted pecans, chopped
4/5 (1 Votes)

Double Berry Custard Pie

Double Berry Custard Pie

By

Whisk together pudding mix and cream in a bowl until very thick, about 2 minutes

  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/4 cups heavy cream
  • 1 (9 inch) prepared graham cracker pie crust
  • 1/2 cup seedless raspberry jam
  • 6 ounces fresh blackberries
  • 6 ounces fresh raspberries
4.7/5 (6 Votes)

Juicy Marinated Steaks

Juicy Marinated Steaks

By

Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, bl...

  • 1/4 cup canola oil
  • 1/4 cup high-quality root beer
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons steak sauce (such as Heinz 57®)
  • 1 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon ground thyme
  • 1/2 teaspoon dried rosemary
  • 4 (6 ounce) rib-eye steaks
4/5 (2 Votes)

Baked Brie

Baked Brie

By

1. Preheat oven to 400 degrees

  • 2 T. butter, unsalted
  • 1 large onion, sliced
  • 1 T. garlic, minced
  • 8 ounces Boars Head Brie Cheese, rind trimmed, cut into large pieces
  • 1 (8 ounce) brick of cream cheese, cut into pieces
  • 3/4 cup sour cream
  • 2 T. fresh lemon juice
  • 2 T. brown sugar
  • 1 T. Worchestershire sauce
  • salt and pepper, to taste
  • paprika, to taste
  • 1 French baguette, cut into pieces and toasted
4/5 (1 Votes)

Salisbury Steaks

Salisbury Steaks

By

Combine ground round, onionm parsley, salt and 1/4 t

  • 8 oz. ground round
  • 2 T. each minced onion and fresh parsley
  • 1/4 t. each salt and black pepper
  • 2 Strips bacon, minced
  • 1/2 cup sliced onion
  • 4 oz. button mushrooms
  • 2 t. flour
  • 1 t. tomato paste
  • 1 t. fresh garlic
  • 1 t. sugar
  • 1/2 t. caraway seeds
  • 1/2 cup dark beer
  • 1/2 cup beef broth
  • 1 t. Dijon mustard
  • 1/4 t. black pepper
4.3/5 (10 Votes)

Chicken Breasts Baked with Parmesan

Chicken Breasts Baked with Parmesan

By

Preheat the oven to 450 degrees F

  • 2 tablespoons dijon mustard
  • 1/2 teaspoon thyme leaves, chopped
  • Kosher salt
  • 1/4 teaspoon cayenne pepper
  • 4 boneless, skinless chicken breast halves (about 8 ounces each)
  • 3/4 cup freshly grated parmesan cheese
  • 3/4 cup panko or dried coarse baguette breadcrumbs
  • Cooking spray
4.4/5 (50 Votes)

Pan-Roasted Pear Salad

Pan-Roasted Pear Salad

By

1. Cook bacon in skillet over medium heat until crispy, 8 - 10 minutes

  • 4 slices thick-cut bacon, cut into 1/2 inch strips
  • 3 slightly underripe Bosc pears, quartered and cored
  • 2 t sugar
  • 5 T olive oil
  • 1/4 cup cider vinegar
  • 3 T maple syrup
  • Salt and Pepper
  • 2 romaine lettuce hearts, (12 ounces), cut into 2-inch pieces
  • 1/4 cup chives, cut into 1-inch pieces
  • 4 ounces blue cheese, crumbled, (1 cup)
0/5 (0 Votes)

Radish Top Soup

Radish Top Soup

By

Creamy radish topped soup makes a great lunch or soup on the side with dinner

  • 2 2 2 tablespoons butter
  • 1 1 1 large onion, diced
  • 2 2 2 medium potatoes, sliced
  • 4 4 4 cups raw radish greens
  • 4 4 4 cups chicken broth
  • 1/3 1/3 1/3 cup heavy cream
  • 5 5 5 radishes, sliced
4.3/5 (4 Votes)

Tiny Twice-Baked Potatoes

Tiny Twice-Baked Potatoes

By

Heat the oven to 425 degrees

  • 24 baby Yukon Gold or red potatoes, each about 2 inches across (2 to 2 1/2 pounds)
  • 2 T. olive oil
  • 2 t. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3 oz. bacon (about 3 thick slices)
  • 6 T. thinly sliced fresh chives
  • 1/2 cup creme fraiche or sour cream
  • 1/2 cup coarsely grated Parmesan Cheese
0/5 (0 Votes)

Pecan-Crusted Chicken Salad

Pecan-Crusted Chicken Salad

By

For the dressing, whisk together orange juice, lemon juice, olive oil, honey, and Dijon; season with salt

  • FOR THE DRESSING, WHISK:
  • 2/3 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. honey
  • 1 Tbsp. Dijon mustard
  • Salt to taste
  • FOR THE CHICKEN & SALAD, PULSE:
  • 1 1/2 cups fresh bread crumbs
  • 3/4 cup pecan halves
  • 2 Tbsp. each lemon and orange zests
  • 1 tsp. kosher salt
  • 1/2 tsp. cayenne pepper
  • 1 1/4 lb. boneless, skinless chicken breasts, cut into strips
  • 1/2 cup all-purpose flour
  • WHISK:
  • 3 eggs
  • 1/4 cup milk
  • HEAT:
  • 2 cups vegetable oil
  • COOK:
  • 4 oz. thick-sliced bacon, diced
  • TOSS:
  • 1 bag fresh spinach (9 oz.)
  • 1/2 cup slivered red onion
  • cup slivered red onion
  • 4 hard-cooked eggs, cut into wedges
0/5 (0 Votes)