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Recipes
Phyllo Asparagus Spears
By Gigirox
Preheat oven to 450 degrees
- 24 asparagus spears, wood ends trimmed
- 6 sheets frozen phyllo, thawed
- 3-4 tablespoons melted butter
- 12 thin slices prosciutto (about 6 ounces), cut in half crosswise
- 1 cup grated Parmesan cheese (or more)
Guacamole Salad****
By Gigirox
Place the tomatoes, bell pepper, black beans, corn, red onion, jalapeño, and lime zest in a large bowl
- 1 pint grape tomatoes, halved (or not)
- 1 bell pepper, seeded and diced into 1/2″ pieces
- 1 can black beans, drained and rinsed
- 2/3 cup corn
- 1/2 cup finely diced red onion
- 2 Tbsp. minced jalapeño peppers (about 2 peppers)
- 1/2 tsp. lime zest
- 1/4 cup lime juice (2-3 limes)
- 1/4 cup olive oil
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 3 cloves garlic, minced
- 1/4 tsp. cayenne pepper
- 2 ripe Haas avocados
Butterfinger Cake
By Gigirox
Prepare cake as usual and bake in a 9'x13' pan
- 1 box cake mix (white, yellow, or choc.)
- All ingredients listed to make cake
- 1/2 can sweetened condensed milk
- 1/2 jar caramel ice cream topping
- 1 small container cool whip
- 3 full-size (or 8 'fun size') Butterfingers candy bars, crushed
zucchini melts****
By Gigirox
Slice the zucchini into rings and place in a 9x13 glass baking dish, or on a cookie sheet
- 2-3 medium zucchini, sliced into 1/2 inch slices
- Season salt
- Mozzarella cheese
Raised Doughnuts****
By Gigirox
In true Pennsylvania Dutch tradition, I make these doughnuts every year for "Fastnacht" Tuesday
- Doughnuts:
- 4 1/2 tsp (2 envelopes) active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1 1/2 cups lukewarm milk
- 1/2 cup white sugar
- 1 tsp salt
- 2 eggs
- 1/3 cup shortening
- 5 cups all-purpose flour
- vegetable oil for frying
- Glaze:
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed
- Chocolate Frosting:
- 2 cups powdered sugar
- 1 1/2 teaspoons vanilla
- 4-6 tablespoons hot water
- 4 ounces milk chocolate chips
Boston Market Garlic Dill New Potatoes
By Gigirox
Potatoes tossed w/ a delicious mix of melted butter, fresh dill,and garlic
- 8 med red potatoes
- 3 T melted butter
- 1 T chopped fresh dill
- 2 ts minced garlic (about 2 cloves)
- 1/4 ts salt
Scones *****
By Gigirox
Hands down, this is a favorite!
- 3 cups flour
- 1/2 ts baking powder
- 1/4 ts salt
- 1/2 ts cream of tartar
- 1 cup sugar
- 1 cup crisco
- 2 eggs (slightly beaten)
- 1/2 cup cream
- 1/2 ts vanilla
- optional- 1/2 box currants
Zesty Lemon Spareribs ***
By Gigirox
This is a take on the "Made in the Shade Ribs" that Kevin's Aunt Lynn use to make
- 6 pounds pork spareribs, cut into serving pieces
- 2 6oz cans frozen lemonade concentrate, thawed
- 1 1/2 cup barbecue sauce
- note-no need to reserve extra sauce for basting, the meat is not raw when marinating.
Pizza Bites****
By Gigirox
Directions: Preheat the oven to 400˚ F
- Ingredients:
- 1/2 batch pizza dough (enough for 1 pizza)
- 4 oz. mozzarella cheese, cubed (about 20-24 pieces)
- Sliced pepperoni
- For topping:
- Olive oil
- Italian seasoning
- Grated Parmesan cheese
- Pizza Dough:
- Ingredients:
- 1/2 cup warm water (about 110°)
- 1 envelope (2 1/4 tsp.) instant yeast
- 1 1/4 cups water, at room temperature
- 2 tbsp. extra-virgin olive oil
- 4 cups (22 oz.) bread flour, plus more for dusting
- 1 1/2 tsp. salt
- olive oil or non-stick cooking spray for greasing the bowl
Pizza Sauce & Dough****
By Gigirox
Sauce: Mix together the tomato paste, water, and olive oil
- Sauce:
- 1 (6-ounce) can tomato paste
- 1 cup water
- 1/2 cup extra-virgin olive oil
- 3 cloves garlic, minced
- Salt and pepper
- 3/4 tsp dry oregano
- 3/4 tsp dry basil
- 3/4 tsp dry rosemary
- Dough:
- 1/2 cup warm water, 105 degrees F
- 2 1/4 tsp dry yeast
- 1 1/4 cup room temperature water
- 2 tablespoons extra-virgin olive oil, plus more for oiling the bowl
- 4 cups bread flour
- 1 1/2 tsp kosher salt
- optional (2 Tb "Pizza Dough Flavoring")