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Sachertorte

Sachertorte

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Preheat oven to 375°F (190°C)

  • CAKE:
  • 10 T (143 g) softened butter
  • 1/2 C (65 g) sifted confectioners' sugar
  • 8 egg yolks
  • 8 egg whites
  • 5 oz (142 g) bittersweet chocolate
  • 2/3 C (82 g) of flour
  • 1/2 C (96 g) sugar
  • 2 T (44 g) apricot jam
  • GLAZE:
  • 8 oz (227 g) bittersweet chocolate
  • 2 T (29 g) butter
  • GARNISH:
  • Whipped cream
4.5/5 (8 Votes)

Lazy Chili Rellenos

Lazy Chili Rellenos

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Blacken the poblano peppers over a stove burner or in a broiler

  • 8 Poblano peppers
  • 5 large eggs
  • 2 cups whole milk
  • Salt
  • Pepper
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Cayenne Pepper
  • 1 1/2 cups grated Monterey Jack cheese
4.7/5 (3 Votes)

Southern Cornbread Dressing with Sausage

Southern Cornbread Dressing with Sausage

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Crumble corn bread into small pieces then add to a large mixing bowl; set aside

  • 1 family-size pan of cornbread (see notes below)
  • 1 pound sausage
  • 1 onion, diced
  • 3-4 celery stalks, diced (about 2 cups)
  • 1/2 cup butter (1 stick)
  • 2 cups College Inn Chicken Broth or Turkey Broth
  • 1 can cream of chicken soup
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning (or more to taste)
4.3/5 (3 Votes)

Breakfast Pan Pizza

Breakfast Pan Pizza

By

I love pizza in the mornings, especially for brunch

  • For the Dough:
  • 1 cup water, lukewarm
  • 1 tablespoon honey
  • 1 tablespoon dry yeast
  • 4 tablespoons olive oil
  • 2 1/2 cups flour
  • For the Filling:
  • 1 cup grated cheese
  • 3 scallions, sliced
  • 4 eggs
  • 1/2 cup cooked crumbled bacon
  • 12 cherry tomatoes, halved
0/5 (0 Votes)

Lucy’s Signature Summer Seafood Gumbo

Lucy’s Signature Summer Seafood Gumbo

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For Lucy’s Signature Summer Seafood Gumbo: Peel and devein the shrimp

  • 3 lb. medium wild-caught Gulf shrimp, heads on
  • 2 lb. cooked blue crab claw meat, picked through for shells, handled carefully to keep the meat in big chunks
  • 4 large ripe tomatoes, or 1 (28-ounce) can whole tomatoes with their juices
  • 3/4 cup vegetable oil or bacon grease
  • 1 cup all-purpose flour
  • 2 large onions, coarsely chopped
  • 1 bunch celery, coarsely chopped, including leaves
  • 2 green bell peppers, coarsely chopped
  • 8 cups shrimp or seafood stock, heated
  • 2 to 3 tsp. sea salt, or to taste
  • 1 tbsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. dried thyme
  • 4 bay leaves
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 2 tbsp. LuLu’s Crazy Creola Seasoning (recipe follows), or other Creole seasoning
  • 1/4 cup hot sauce
  • 2 tbsp. Worcestershire sauce
  • 4 blue crab bodies, if available (optional)
  • 2 1/2 lb. fresh okra, chopped into 1/4-inch pieces, or thawed frozen cut okra
  • 2 cups finely chopped green onions
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup fresh lemon juice
  • LULU’S CRAZY CREOLA SEASONING (MAKES 1/2 CUP)
  • 1 tbsp. sea salt
  • 2 tbsp. granulated garlic or garlic powder
  • 4 tsp. granulated onion or onion powder
  • 1/4 cup paprika
  • 1 1/2 tsp. freshly ground black pepper
  • 2 tsp. cayenne pepper
  • 2 tsp. white pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried oregano
0/5 (0 Votes)

Three-Bean Salad

Three-Bean Salad

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Cook edamame in a 1 1/2 - to 2-quart saucepan of boiling salted water, uncovered, 4 minutes

  • 1 1/2 cups frozen shelled edamame (8 ounces)
  • 1/4 cup olive oil
  • 1 teaspoon ground cumin
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can black-eyed peas, drained and rinsed
  • 1/2 cup chopped red onion
  • 2 cups thinly sliced celery
  • 1/4 cup red wine vinegar
  • 1/2 cup chopped fresh cilantro
  • 1 teaspoon finely chopped garlic
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
0/5 (0 Votes)

Crockpot Beef & Broccoli

Crockpot Beef & Broccoli

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Find more recipes at: piarecipes

  • 1 pound boneless beef chuck roast, sliced into thin strips
  • 1 cup beef consumme
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar or honey
  • 1 tablespoon sesame oil
  • 3 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 2 tablespoons cooled sauce from the crock pot after being cooked
4.8/5 (10 Votes)

Skirt Steak with Chimichurri Sauce

Skirt Steak with Chimichurri Sauce

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Serves 4 Season skirt steak lightly with salt and let sit at room temperature for 30 minutes

  • One 1 1/2 pounds skirt steak (about 1/2-inch thick), cut in half crosswise
  • Kosher salt and freshly ground black pepper
  • Vegetable oil, for brushing
  • 1/2 cup Chimichurri Sauce
  • 1/2 cup red wine vinegar
  • 1 teaspoon kosher salt, more as needed
  • 3 to 4 garlic cloves, thinly sliced or minced
  • 1 shallot, finely chopped
  • 1 Fresno chile or red jalapeño, finely chopped
  • 2 cups minced fresh cilantro
  • 1 cup minced flat-leaf parsley
  • 1/3 cup finely chopped fresh oregano
  • 3/4 cup extra virgin olive oil
0/5 (0 Votes)

Cinnamon Streusel Buns

Cinnamon Streusel Buns

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For dough: Stir 1/2 cup lukewarm water and yeast in large bowl to blend

  • Dough:
  • 1/2 cup lukewarm water (85°F to 95°F)
  • 2 teaspoons active dry yeast
  • 1 1/2 cups lukewarm milk (85°F to 95°F)
  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar
  • 1 1/2 teaspoons salt
  • 2 large eggs
  • 5 1/2 cups (about) all-purpose flour
  • Streusel:
  • 2 1/4 cups (packed) golden brown sugar
  • 2 cups pecans, toasted, chopped (about 8 ounces)
  • 4 1/2 teaspoons ground cinnamon
  • 3/4 cup unsalted butter, melted
4.3/5 (7 Votes)

Cinnamon-Pecan Buns

Cinnamon-Pecan Buns

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Step 1     Preheat the oven to 350°

  • 4 tablespoons unsalted butter, melted and cooled
  • 3/4 cup pecans
  • 1/2 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
  • 1 cup cottage cheese
  • 1/2 cup buttermilk
  • 1 egg yolk
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons finely grated orange zest (optional)
  • 2 1/4 cups all-purpose flour, plus more for dusting
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine salt
0/5 (0 Votes)