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Recipes
Durty Nelly's Cheddar Green Onion Biscuits
By Tom421
In a large bowl, sift the flour, sugar, baking powder, baking soda and a pinch of salt together
- 3 1/2 cups (15 ounces) flour, plus more for dusting
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Salt
- 1 cup softened margarine
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped green onion, green parts only
- 3/4 cup plus 2 tablespoons buttermilk
Aunt Bea's Pineapple Cake w/Seven Minute Icing
By Tom421
Directions CAKE: DO NOT FOLLOW CAKE BOX INGREDIENTS
- TOPPING BETWEEN LAYERS:
- 1 box pineapple or yellow cake mix*
- 1 1/4 c buttermilk
- 4 eggs, less whites from 2 eggs (save 2 egg whites for icing)
- 1/2 c sugar
- 1/2 c oil
- 1 tsp pure vanilla extract
- 1 or 2 large cans crushed pineapple, undrained
- 3/4 c granulated sugar
- -MINUTE ICING:
- 2 egg whites
- 1 1/2 c granulated sugar
- 2 Tbsp white corn syrup
- 1/3 c cold water
- 1 tsp pure vanilla extract
Buttermilk Pecan Pie
By Tom421
To prepare the crust, combine flour and salt in a bowl; cut in shortening with a pastry blender or 2 knives until m...
- pie Crust:
- 1 1/3 all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 3 to 3 1/2 tablespoons ice water
- Filling:
- 3 Eggs, beaten
- 1 1/3 cups sugar
- 2 tablespoons flour
- 8 tablespoons (1 stick) melted unsalted butter
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk
- 1 cup pecan pieces (or chopped pecans)
Strawberry Rhubarb Crumb Bars
By Tom421
Sweet strawberries mix beautifully with tart rhubarb in these dessert bars
- Base and crumble topping:
- 8 tablespoons unsalted butter, cut into small cubes
- 1 cup old-fashioned oats
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/3 cup packed light brown sugar
- 1/4 teaspoon salt
- Fruit mixture:
- 2 cups chopped rhubarb
- 1 1/2 cups chopped strawberries
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 2 tablespoons sugar
Moqueca (Brazilian Seafood Stew)
By Tom421
1. Make the moqueca: In a blender, combine three-quarters of the yuca with the water, spinach, tomatoes and jalapeÃ...
- For the Moqueca:
- 2 pounds yuca, peeled and medium diced, divided
- 2 cups water
- 1 cup spinach
- 2 plum tomatoes
- 1 jalapeño, stemmed and seeded
- 1/4 cup grapeseed oil
- 6 garlic cloves, minced
- 2 medium carrots, medium diced
- 1 yellow onion, medium diced
- 1 celery stalk, medium diced
- 1 poblano pepper, medium diced
- 1/2 cup green curry paste
- 2 tablespoons tomato paste
- 1 pound (1 1/2 cups) okra, trimmed and sliced into 1/4-inch rings
- 8 cups chicken stock
- 1/2 cup fish sauce
- 4 kaffir lime leaves (preferably fresh)
- 8 ounces salt cod, soaked overnight
- 8 ounces smoked salmon, roughly chopped
- Kosher salt and freshly ground pepper, to taste
- For the Prawns:
- 1 pound (12 medium) head-on prawns, peeled and deveined
- 1/4 cup chopped parsley
- 1 teaspoon red pepper flakes
- 1 teaspoon lemon zest
- Kosher salt, to taste
- 2 tablespoons grapeseed oil
- For Assembly:
- Steamed rice, for serving
- Thinly sliced Thai basil, for garnish
- Thinly sliced scallions, for garnish
Ham & Egg Wraps
By Tom421
In a large bowl, whisk the first five ingredients
- 8 eggs
- 2 green onions, sliced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons butter
- 4 ounces sliced deli ham, cut into strips
- 4 flour tortillas (8 inches), warmed
General Tso's Chicken
By Tom421
For the chicken: In a large bowl, sprinkle the chicken with a pinch of salt and pepper
- CHICKEN:
- 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
- Sea salt and freshly ground white pepper
- 1 tablespoon cornstarch
- SWEET SAUCE:
- 1/2 cup chicken stock
- 1 tablespoon Guilin chili sauce or Sriracha
- 1 tablespoon ketchup
- 1 tablespoon light soy sauce
- 1 tablespoon rice vinegar 1 tablespoon yellow bean sauce (soy bean paste)
- 1 teaspoon honey
- 1/2 teaspoon dark soy sauce
- STIR-FRY:
- 1 tablespoon vegetable oil
- 1 clove garlic, peeled, left whole and crushed
- 1 tablespoon Shaohsing rice wine or dry sherry
- 4 whole dried Sichuan chilies
- 2 scallions, chopped
- 1 cup peanuts, toasted and chopped
- 8 ounces egg noodles, cooked per package instructions
Apple Cranberry Crumble Pie
By Tom421
To Make the Crust: In a medium bowl, whisk together flour, sugar, and salt
- For the Crust:
- 2 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, cold, cut into cubes
- 1/2 cup cold buttermilk plus 2 to 3 tablespoons more if your dough is dry
- For the Filling:
- 2 about 2 lbs apples, peeled, cored and sliced 1/4-inch thick. I used a combination of Granny Smith and Honey Crisp (about 5 apples)
- 1 heaping cup fresh cranberries
- 1 Tablespoon freshly squeezed lemon juice
- 1/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 – 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg, preferably fresh grated
- 1/4 teaspoon salt
- 2 Tablespoons unsalted butter
- 1 Tablespoon plus 1 teaspoon cornstarch
- For the Crumble:
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1/3 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 4 tablespoons cold unsalted butter, cut into cubes
- 1/4 cup coarsely chopped salted pistachios
Praline Coffee Cake
By Tom421
Preheat oven to 400F. Stir together flour and granulated sugar
- 3 cups self-rising flour
- 1/2 cup granulated sugar
- 1 egg, beaten
- 1 1/2 cups whole milk
- 3 tablespoons vegetable or canola oil
- 1 1/2 cups firmly packed brown sugar
- 2 cups coarsely chopped pecans
- 1/4 cup butter, melted
Spinach Salad with Warm Bacon-Mustard Dressing
By Tom421
Place spinach into a large serving bowl, top with hard-cooked eggs, mushrooms, 4 crumbled strips of bacon, Swiss ch...
- 1 (10 ounce) bag baby spinach leaves
- 4 hard-cooked eggs, peeled and sliced
- 1 cup sliced mushrooms
- 4 strips crisply cooked bacon, crumbled
- 10 ounces Swiss cheese, shredded
- 1/2 cup toasted sliced almonds
- 1 tablespoon olive oil
- 1 large shallot, minced
- 1 teaspoon garlic, minced
- 1/3 cup white wine vinegar
- 1/3 cup Dijon mustard
- 1/3 cup honey
- 2 strips crisply cooked bacon, crumbled
- salt and pepper to taste