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Recipes
Spicy Striped Bass Tacos****
By Gigirox
1-Combine 1 tablespoon lime juice, 2 teaspoons chili powder and garlic powder in a small bowl
- 4 tablespoons lime juice, divided
- 2 1/4 teaspoons chili powder, divided
- 1/4 teaspoon garlic powder
- 1 pound striped bass fillets, skinned
- 2 tablespoons olive oil
- 4 teaspoons white vinegar
- 1/8 teaspoon salt
- 8 crispy corn taco shells, or 6-inch flour tortillas, warmed
- 1/2 cup chopped ripe avocado
- Shredded lettuce or coleslaw mix
Shrimp Avocado Ceviche****
By Gigirox
1. Place the shrimp and lime juice into a large bowl and stir to coat
- 2 lbs. large shrimp-peeled, deveined and chopped
- 3/4 cup lime juice
- 5 roma tomatoes, diced
- 1 white onion
- 1/2 cup chopped cilantro
- 1 tablespoon worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon tabasco sauce
- salt & pepper to taste
- 1 avocado-diced
- saltine crackers
Marshmallow Popcorn Balls*****
By Gigirox
- Grease sheet cake pan. - Pour popcorn into pan
- 5 cups mini marshmallows (35 large)
- 6 Tb butter
- 5-6 cups popped corn
Double-Crust Pie Dough
By Gigirox
1. Process the flour, sugar, and salt in a food processor until combined
- 2 1/2 cups all-purpose flour , plus extra for rolling out the dough
- 2 tablespoons sugar
- 1 teaspoon table salt
- 8 tablespoons vegetable shortening , cut into 1/4-inch pieces and chilled
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/4-inch pieces and chilled
- 6 - 8 tablespoons ice water
Black Bottom Coconut Bars
By Gigirox
For chocolate base: Preheat oven to 375 degrees
- Ingredients
- For Chocolate Base
- 1/2 cup (1 stick) unsalted butter, plus more for pan
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup unsweetened cocoa powder
- 1/4 cup all-purpose flour (spooned and leveled)
- For Coconut Topping
- 2 large eggs
- 3/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour, (spooned and leveled)
- 1 package sweetened shredded coconut (7 ounces), 1/2 cup reserved for sprinkling
Fudgy Chocolate Chip Toffee Bars
By Gigirox
Grease 13x9 baking dish and heat oven to 350
- 1/2 C butter, melted
- 2 C graham cracker crumbs (32 squares)
- 1 8 oz. bag toffee bits
- 1 roll refrigerated chocolate chip cookie dough
- 1 12oz. bag chocolate chips
- 1 14oz. can sweetened condensed milk
- 1 T butter
- 1 tsp vanilla extract
Mint Chocolate Chip Cupcakes
By Gigirox
Line muffin tins with cupcake liners and set aside
- For the cupcakes:
- 1 Box Devil's Food Cake Mix (I used Duncan Hines)
- 1 Box Mint Oreos
- For the buttercream:
- 2 sticks butter, unsalted & softened
- 5 C. powdered sugar
- 2-3 T. milk
- 1/2 tsp. mint extract
- 2-4 drops of green food coloring
- 3-4 T. finely crushed mint Oreos
Faux Smoked Turkey Legs
By Gigirox
No smoker, no wood, no fire
- 1 cup Morton Tender Quick salt
- 1/2 cup brown sugar
- 2 tablespoons liquid smoke
- 1/2 gallon water (or as needed)
- 8 turkey legs
Petite Lasagnas
By Gigirox
Preheat oven to 375ºF
- 12 oz raw ground turkey
- 1/4 tsp salt, divided
- 1 jar spaghetti sauce (15oz)
- 1 tsp dried oregano, divided
- 1/2 tsp dried basil
- 1 1/2 cups part skim ricotta cheese
- 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
- 1 1/2 cups shredded mozzarella cheese
Chocolate-Caramel-Cracker Bars
By Gigirox
1-Grease 13x9-inch pan. Place half of the crackers in bottom of greased pan
- 54 flaky, buttery rectangular crackers (from 16-oz. pkg.)
- 1 (14-oz.) can sweetened condensed milk (not evaporated)
- 1 cup firmly packed brown sugar
- 1/2 cup butter
- 1/4 cup milk
- 1 cup graham cracker crumbs
- 1 cup semisweet chocolate chips
- 2 tablespoons milk
- 1 cup peanut butter