Kiwill's profile page
Recipes
Yeast Doughnuts
By kiwill
Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening
- 1 1/2 cups milk
- 2 1/2 ounces vegetable shortening - (abt 1/3 cup)
- 2 packages instant yeast
- 1/3 cup warm water -- (95 to 105 degrees)
- 2 eggs -- beaten
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 1 teaspoon freshly-ground nutmeg
- 23 ounces all-purpose flour -- plus
- more for dusting surface
- Peanut or vegetable oil -- for frying
- = (1 to 1/2 gallons, depending on fryer)
Marvelous Marinated London Broil
By kiwill
Measure honey into a 2-cup glass measure
- 1/4 cup honey
- 3 tablespoons vegetable oil
- 3 tablespoons Worcestershire sauce
- 1 tablespoon reduced-sodium soy sauce
- Juice of 1 lime
- 2 teaspoons minced garlic
- 1 teaspoon onion powder
- 2 1/4 pounds London broil (top round steak)
Grilled Buffalo Chicken
By kiwill
Preheat the grill on high
- 2/3 cup vegetable oil
- 2 small garlic cloves -- minced
- 1 teaspoon cayenne pepper
- 1/4 cup red wine vinegar
- 1 teaspoon Tabasco sauce -- to taste
- = (or other red hot pepper sauce)
- 2 pounds bone-in skin-on chicken pieces
- = (preferably dark meat)
Pork Tenderloin And Grilled Vegetable Salad
By kiwill
Trim off tail ends of tenderloins to form 2 (8-ounce) pieces, reserving trimmings for another use
- 2 pork tenderloins - (3/4 lb ea)
- 1 cup dry red wine
- 1 sprig fresh rosemary - (2" long)
- 1 garlic clove -- smashed
- 1/4 teaspoon dried hot red pepper flakes
- 1/4 cup red-wine vinegar
- 1 tablespoon mild-flavored honey
- 1 teaspoon finely-chopped fresh rosemary
- 2 medium red bell peppers -- quartered
- 3 medium zucchini - (1 lb total) -- trimmed, and cut
- lengthwise into 1/4" slices
- 1 medium onion -- cut lengthwise
- into 6 wedges, leaving root ends intact
- Salt -- to taste
- Freshly-ground black pepper -- to taste
- 2 teaspoons extra-virgin olive oil -- divided
- 2 cups trimmed baby arugula - (abt 1 oz)
North Carolina Vinegar Sauce
By kiwill
Combine ingredients in a nonreactive mixing bowl; whisk until salt and brown sugar dissolve
- 3 cups cider vinegar
- 4 1/2 tablespoons ketchup
- 3 tablespoon brown sugar
- 2 tablespoons coarse salt
- 1 1/2 tablespoons Tabasco sauce
- = (or other hot sauce)
- 1 1/2 teaspoons hot red pepper flakes - (to 1 tbspn) -- or more to taste
- 1 1/2 teaspoons freshly-ground black pepper - (to 1 tbspn)
Grilled Halibut With Orange Ginger Glaze
By kiwill
Brush both sides of steaks with olive oil
- 4 large halibut steaks, abt 1" thick
- Olive oil -- as needed
- 1/3 cup orange juice
- 1/4 cup soy sauce
- 2 tablespoons honey
- 2 tablespoons dry sherry
- 1/2 teaspoon ground ginger
- 2 garlic cloves -- minced
- 1/4 cup water
- 2 teaspoons cornstarch
Cashew Butter
By kiwill
Place the honey in a microwave-safe container and heat in the microwave for 15 seconds
- 2 tablespoons honey
- 1/3 cup walnut oil
- 10 ounces roasted cashews - (abt 2 cups)
- 1/2 teaspoon salt
Fromage Fort
By kiwill
* You may use any left-over cheese you wish, such as Cheddar, Parmesan, Provolone, Fontina, Mozzarella, Camembert, ...
- 1 pound left-over cheese* -- room temperature
- 1/4 cup dry white wine
- 3 tablespoons unsalted butter -- softened
- 2 tablespoons fresh parsley leaves
- 1 small garlic clove
Royal Icing
By kiwill
In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy
- 3 ounces pasteurized egg whites
- 1 teaspoon vanilla extract
- 4 cups confectioners' sugar
Grilled Cinnamon Spice Shrimp
By kiwill
Combine sugar and spices in a glass bowl
- 2 teaspoons brown sugar
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cayenne
- 1 pound deveined peeled shrimp
- 1 tablespoon olive oil
- Romaine lettuce leaves -- for serving