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Recipes
Tip -- Candy is fun !
By tpriddy_1
at a 4Th of July party or any back yard BBQ, try setting out an assortment of old fashioned candy displayed in a va...
- all things sweet
Another Spice Rub for beef
By tpriddy_1
This rub is perfect for Tri tip roast, flamk steak and beef brisket
- 1 cup 1 cup kosher salt
- 1 cup 1 cup ground black pepper
- 1/2 cup 1/2 cup smoked paprika
- 2 Tablespoons 2 Tablespoons dehydrated chopped onins
- 1 Tablespoon 1 Tablespoon onion powder
- 1 Tablespoon 1 Tablespoon garlic powder
- 1 Tablespoon 1 Tablespoon ground mustard
- 1 teaspoon 1 teaspoon cayenne pepper
Angel hair pasta in lemon cream sauce
By tpriddy_1
Great side dish
- 1 lb angel hair pasta
- 3 Tbsp olive oil
- 4 cloves of garlic chopped
- 1/2 tsp crush red pepper flakes
- 2 lemons, zested and juiced
- 3/4 cup heavy cream
- 1 cup grated Parmigiana Reggiano cheese
- Handful flat leaf parsley, finely chopped
- 1/2 cup (10-12 leaves) fresh basil, very thinly slice
Butternut squash soup
By tpriddy_1
supper yummy and easy
- 2 Tbsps honey
- 3 Tbsps olive oil
- 2 butternut squashes' about 3 lb total
- halved lengthwise and seeded
- 2 yellow onions, quartered
- 1 granny smith apple,peeled,quartered and cored
- 5 cups chicken stock or canned chicken broth
- salt and pepper
- 1/4 teaspoon nutmeg
- 1/2 cup half and half
- 1/3 cup pistachios
Pulled Pork Barbecue
By tpriddy_1
Recipe courtesy Tyler Florence
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons coarse sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- Pan drippings from the pork
- 12 hamburger buns
- 1 recipe Cole Slaw, recipe follows
- Pickle spears, for serving
Red Velvet Cupcakes
By tpriddy_1
Barefoot Contessa
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder, such as Pernigotti
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk, shaken
- 1 tablespoon liquid red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 extra-large eggs, at room temperature
- Red Velvet Frosting, recipe follows
- 8 ounces cream cheese, at room temperature
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1/2 teaspoon pure vanilla extract
- 3 1/2 cups sifted confectioners' sugar (3/4 pound)
Herb-Marinated Pork Tenderloins
By tpriddy_1
2009, Ina Garten, All Rights Reserved
- 1 lemon, zest grated
- 3/4 cup freshly squeezed lemon juice (4 to 6 lemons)
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 1 1/2 tablespoons minced fresh rosemary leaves
- 1 tablespoon chopped fresh thyme leaves
- 2 teaspoons Dijon mustard
- Kosher salt
- 3 pork tenderloins (about 1 pound each)
- Freshly ground black pepper
Classic Lemon Bars
By tpriddy_1
Recipe courtesy Food Network Magazine
- Vegetable oil, for greasing
- 1/2 pound of unsalted butter, diced
- 2 cups of all-purpose flour
- 1/4 cup packed light brown sugar
- 1/2 cup confectioner's sugar, plus more for garnish
- 1/4 teaspoon salt
- 4 large eggs, plus 2 egg yolks
- 2 cups gramulated sugar
- 1/3 cup all-purpose flour, sifted
- 1 teaspoon greated lemon zest
- 1 cup fresh lemon juice (from about 8 lemons)
Roasted Shrimp Cocktail
By tpriddy_1
Barefoot Contessa Back to Basics
- 2 pounds (16-20 count) shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce (recommended: Heinz)
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce (recommended: Tabasco)
Shortbread Cookies
By tpriddy_1
Ina Garten
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped