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Fruit Dip (Cream Cheese)

Fruit Dip (Cream Cheese)

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1 plastic container of cream cheese (with lid not the paper package) 1 large jar of marshmellow creme 1/2 lime ...

  • 1 plastic container of cream cheese (with lid not the paper package)
  • 1 large jar of marshmellow creme
  • 1/2 lime
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Fruit Crisp

Fruit Crisp

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Serves 6. If you make the crisp topping in large quantities and freeze it, this dessert can be as simple as s...

  • Serves 6.
  • If you make the crisp topping in large quantities and freeze it, this dessert can be as simple as slicing up some fruit. Just store the topping in a large container or zipper-lock bag. When you need a
  • INGREDIENTS
  • 7 cups fruit , prepared (see below for suggestions)
  • 1 teaspoon lemon zest , grated
  • 1 tablespoon lemon juice
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup unbleached all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 teaspoon ground cinnamon or nutmeg
  • 1/4 teaspoon table salt
  • 4 tablespoons butter , cut into small bits (chilled, if using food processor)
  • 2 tablespoons vegetable shortening , cut into small bits (chilled, if using food processor)
  • Suggested Fruit
  • 2 1/2 pounds apples (about 6 apples), peeled, cored, and thinly sliced
  • 3 pounds apricots (15 to 20), pitted and quartered
  • 2 pounds berries , rinsed and patted dry; if tart, add 1 tablespoon or more of sugar to taste
  • 2 1/2 - 3 pounds nectarines or peaches (8 to 10 pieces of fruit), peeled, pitted, and cut into sixths
  • 2 1/2 - 3 pounds pears (6 to 7 pears), peeled, cored, and thinly sliced
  • 3 pounds plums (15 to 20), pitted and quartered
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Lemon Layer Cake

Lemon Layer Cake

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LEMON LAYER CAKE Serves 10 to 12

  • LEMON LAYER CAKE
  • Serves 10 to 12.
  • The filling can be made a day ahead and refrigerated, but it will become quite stiff; fold it with a rubber spatula to loosen it before spreading onto the cake. For neater slices, dip a knife into hot
  • INGREDIENTS
  • Lemon Curd Filling
  • 1 cup fresh lemon juice from about 6 lemons
  • 1 teaspoon gelatin (powdered)
  • 1 1/2 cups granulated sugar (10 1/2 ounces)
  • 1/8 teaspoon table salt
  • 4 large eggs
  • 6 large egg yolks (reserve egg whites for cake)
  • 8 tablespoons unsalted butter (1 stick), cut into 1/2-inch cubes and frozen
  • Cake
  • 2 1/4 cups cake flour (9 ounces), plus extra for pans
  • 1 cup whole milk , room temperature
  • 6 large egg whites , room temperature
  • 2 teaspoons vanilla extract
  • 1 3/4 cups granulated sugar (12 1/4 ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened but still cool
  • Fluffy White Icing
  • 2 large egg whites
  • 1 cup granulated sugar (7 ounces)
  • 1/4 cup water
  • 1 tablespoon fresh lemon juice (from 1 lemon)
  • 1 tablespoon corn syrup
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Blueberry Muffins with Streusel Topping

Blueberry Muffins with Streusel Topping

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BEST BLUEBERRY MUFFINS WITH STREUSEL TOPPING Makes 12 muffins

  • BEST BLUEBERRY MUFFINS WITH STREUSEL TOPPING
  • Makes 12 muffins.
  • If buttermilk is unavailable, substitute 3/4 cup plain whole-milk or low-fat yogurt thinned with 1/4 cup milk.
  • INGREDIENTS
  • Streusel Topping
  • 3 tablespoons granulated sugar
  • 3 tablespoons dark brown sugar
  • Pinch table salt
  • 1/2 cup plus 3 tablespoons unbleached all-purpose flour (3 1/2 ounces)
  • 5 tablespoons unsalted butter , melted and warm
  • Muffins
  • 2 cups fresh blueberries (about 10 ounces), picked over
  • 1 1/8 cups sugar (8 ounces) plus 1 teaspoon
  • 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon table salt
  • 2 large eggs
  • 4 tablespoons unsalted butter , melted and cooled slightly (1/2 stick)
  • 1/4 cup vegetable oil
  • 1 cup buttermilk (see note)
  • 1 1/2 teaspoons vanilla extract
4/5 (1 Votes)

Chocolate Chip Cookies

Chocolate Chip Cookies

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PERFECT CHOCOLATE CHIP COOKIES Makes 16 cookies

  • PERFECT CHOCOLATE CHIP COOKIES
  • Makes 16 cookies.
  • Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to gauge when the butter is browned. Use fresh, moist brown sugar instead of hardened brow
  • INGREDIENTS
  • 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips or chunks (see note)
  • 3/4 cup chopped pecan or walnuts, toasted (optional)
4/5 (1 Votes)

Duck Grilled with Peach Habanero Chutney, Brown Rice & Asparagus

Duck Grilled with Peach Habanero Chutney, Brown Rice & Asparagus

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DUCK ON THE GRILL Flavorful Grilled Duck Breasts make for an elegant outdoor meal

  • DUCK ON THE GRILL
  • Flavorful Grilled Duck Breasts make for an elegant outdoor meal. Serve it with Grilled Asparagus and brown rice.
  • list of recipes
  • Grilled Asparagus
  • Brown Rice with Parmesan, Lemon, and Herbs
  • Charcoal-Grilled Duck Breasts
  • Gas-Grilled Duck Breasts
  • Peach-Habanero Chutney
  • GRILLED ASPARAGUS
  • INGREDIENTS
  • 1 1/2 pounds asparagus , rinsed and ends snapped
  • 1 tablespoon olive oil
  • Table salt
  • Ground black pepper
  • INSTRUCTIONS
  • 1 . Bring 1 inch water to boil in a soup kettle. Put asparagus in steamer basket, then carefully place steamer basket in kettle; cover and steam over medium-high heat until asparagus spears are slightl
  • 2 . Heat grill. Remove asparagus from ice water and pat dry with paper towels. Toss asparagus in oil; sprinkle with salt and pepper.
  • 3 . Grill asparagus until marked, about 2 minutes on each side. Serve hot or at room temperature, unadorned or with a vinaigrette.
  • Back to Top
  • TECHNIQUE
  • Snapping off the Tough Ends - Asparagus
  • SNAPPING OFF THE TOUGH ENDS: Hold the asparagus about halfway down the stalk; with the other hand, hold the cut end between the thumb and index finger about an inch or so up from the bottom and bend t
  • BROWN RICE WITH PARMESAN, LEMON, AND HERBS
  • INGREDIENTS
  • 2 tablespoons unsalted butter
  • 1 small onion , minced
  • 1 1/2 cups long-grain brown rice or medium-grain brown rice, or short-grain brown rice
  • 2 1/3 cups low-sodium chicken broth
  • 1/8 teaspoon table salt
  • 1/8 teaspoon ground black pepper
  • 1/4 cup minced fresh parsley leaves
  • 1/4 cup chopped fresh basil
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • INSTRUCTIONS
  • 1 . Heat butter in medium nonstick skillet over medium heat until foaming; add onion and cook until translucent, about 3 minutes. Set onion aside.
  • 2 . Adjust oven rack to middle position; heat oven to 375 degrees. Spread rice in 8-inch-square glass baking dish.
  • 3 . Bring broth to boil, covered, in medium saucepan over high heat; once boiling, immediately stir in salt and pour broth over rice. Stir in onion mixture and cover baking dish tightly with doubled la
  • 4 . Remove baking dish from oven and uncover. Stir in ground black pepper, parsley, basil, Parmesan, lemon zest, and lemon juice. Cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover
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  • CHARCOAL-GRILLED DUCK BREASTS
  • INGREDIENTS
  • Optional Curry Rub
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • For Duck
  • 2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
  • Table salt and ground black pepper (omit if using curry rub)
  • INSTRUCTIONS
  • 1 . Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.
  • 2 . Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until all charcoal is covered with layer of fine gray ash. Build single-level fire by spreading c
  • 3 . Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, uncovered, until skin is nicely browned, about 8 minutes.
  • 4 . Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.
  • Back to Top
  • STEP-BY-STEP
  • Preparing Duck Breasts
  • 1 . To prepare whole boneless duck breast for grilling, first split the breast into two halves.
  • 2 . With sharp chef's knife, trim any overhanging skin and fat from around each half. Slide your fingers under remaining skin along length of breast half to loosen. Turn breast half on its side and sli
  • 3 . Using paring knife, score the skin on each breast diagonally 3 to 4 times to allow the fat to melt during cooking.
  • GAS-GRILLED DUCK BREASTS
  • INGREDIENTS
  • Optional Curry Rub
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • For Duck
  • 2 whole boneless duck breasts (about 12 ounces each), split and trimmed of excess skin and fat; remaining skin scored 3 or 4 times diagonally (see illustrations below)
  • Table salt and ground black pepper (omit if using curry rub)
  • INSTRUCTIONS
  • 1 . Optional Curry Rub: Combine curry powder, salt, and pepper in small bowl.
  • 2 . Turn all burners on grill to high, close lid, and heat until grill is very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Turn burners down to medium-high.
  • 3 . Sprinkle duck breasts with either curry rub or salt and pepper to taste. Place duck breasts, skin-side down, on grill. Grill duck breasts, covered, until skin is nicely browned, about 8 minutes. Us
  • 4 . Remove breasts from grill, tent with foil, and let rest 5 minutes. Slice breasts diagonally into 8 slices, 1/2 inch thick, and fan 1 sliced breast half on each dinner plate. Serve immediately.
  • Back to Top
  • STEP-BY-STEP
  • Preparing Duck Breasts
  • 1 . To prepare whole boneless duck breast for grilling, first split the breast into two halves.
  • 2 . With sharp chef's knife, trim any overhanging skin and fat from around each half. Slide your fingers under remaining skin along length of breast half to loosen. Turn breast half on its side and sli
  • 3 . Using paring knife, score the skin on each breast diagonally 3 to 4 times to allow the fat to melt during cooking.
  • PEACH-HABANERO CHUTNEY
  • INGREDIENTS
  • 1 1/2 tablespoons vegetable oil
  • 1 medium red onion , finely chopped
  • 2 medium peaches (ripe but firm), halved, pitted, and chopped
  • 1/2 medium habanero chile , stemmed, seeded, and finely minced
  • 1/4 teaspoon ground ginger
  • Pinch ground allspice
  • Pinch ground cloves
  • 1/4 cup light brown sugar
  • 1/4 cup red wine vinegar
  • 3/4 - 1 tablespoon thinly sliced fresh mint
  • INSTRUCTIONS
  • Heat oil in medium saucepan over medium heat until shimmering. Add onion and cook until soft, about 7 minutes. Add peaches and cook until soft but still intact, about 4 minutes longer. Add chile and s
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