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Recipes
Classic Beef Enchiladas With Homemade Sauce
By cooksalot
Preheat oven to 350º F and lightly grease a 9x13-inch baking dish
- Sauce:
- 1 pound ground beef
- 1 white onion, chopped
- 1 green bell pepper, cut into small strips
- 10-12 flour tortillas
- 1 (15.5 oz.) can black beans, drained
- 3 cups Mexican-blend cheese
- kosher salt and freshly ground pepper, to taste
- fresh cilantro, garnish
- 2 cups chicken stock
- 3 tablespoons chili powder
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 3/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon pepper
Butter Pie Crust
By cooksalot
Measure the flour into a large, wide bowl
- 2 1/2 cups (315 grams) flour
- 1 tbsp sugar
- 1 tsp table salt
- 2 sticks (8 ounces or 1 cup) unsalted butter, cut into chunks and kept very cold before using
- 1/2 - 3/4 cup very cold water
Cheddar Mashed Potatoes
By cooksalot
Boil potatoes in well-salted water until tender, about 15 minutes
- 3 pounds medium russet potatoes, peeled and quartered
- ¾ pound Vermont aged white Cheddar, grated
- ½ teaspoon baking powder
- 1 teaspoon kosher salt
- Black pepper, to taste
- Small pinch cayenne
- Pinch of grated nutmeg
- 6 tablespoons unsalted butter, melted
- ¾ cup heavy cream, heated
- 2 eggs, lightly beaten
Whipping Cream Cake
By cooksalot
Preheat the oven to 350 degrees
- 1/2 cup Land O Lakes unsalted butter, softened (1 stick)
- 3 cups Domino granulated sugar
- 6 Eggland’s Best eggs
- 1 teaspoon Mccormick vanilla
- 1 teaspoon lemon extract
- 3 cups Gold Medal sifted cake flour (sift first, then measure)
- 1 cup of Borden heavy cream or “heavy whipping cream” (not whipped)
Little Saigon Beef Noodle Soup
By cooksalot
From Marcus Sameulsson
- 3 quarts or 12 cups chicken broth
- 1 1/4 pounds meaty beef neck bones or shank bones
- 8 scallions
- 3 star anise
- 1 (1-inch) piece of ginger, peeled
- Kosher salt and freshly ground black pepper
- 6 oz dried rice noodles
- 1 cup whole fresh cilantro leaves
- 1 cup whole fresh mint leaves
- 3 serrano chilies, sliced thin
- 2 limes, cut into wedges
- 1 1/2 cups snow peas, ends trimmed
- 1 large carrot, peeled and coarsely grated
- 1 lb London broil
- Sriracha or any other hot chili sauce
Lemon Pound Cake
By cooksalot
Preheat oven to 325º F and lightly grease a 9x5-inch baking dish
- Lemon Simple Syrup:
- 1 3/4 cups cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup ricotta cheese
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 4 eggs
- 1 lemon, zested and juiced
- 1 teaspoon lemon extract, optional
- 1/2 teaspoon vanilla
- 1/4 cup lemon juice
- 2 tablespoons sugar
Blueberry Muffins - Ritz Carlton
By cooksalot
Preheat the oven to 375. Cream the butter and 1 1/4 cups sugar until light
- 1/2 cup softened butter
- 1 1/4 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 cup milk
- 2 cups blueberries, washed, drained and picked over
- 3 teaspoons sugar
Cilantro Lime Dressing
By cooksalot
Place all ingredients into a blender or food processor and bend until smooth and creamy
- 3/4 cup light mayo
- 3/4 cup Greek yogurt
- 2 TBS lime (juice from)
- 1 tablespoon olive oil
- 1/3 cup milk
- 1/3 cup cilantro, chopped
- 2 tablespoons fresh chives, roughly chopped
- 2-3 cloves garlic, miced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Winter Rosti
By cooksalot
Food Republic
- 4 carrots, trimmed and peeled
- 9 ounces rutabaga, skin cut off
- 1 small onion, peeled
- 2 large eggs
- 1 teaspoon grainy mustard
- sea salt and freshly ground black pepper
- 1 cup ham, shredded or diced (optional)
- vegetable oil for frying
No-Bake Oatmeal Bars
By cooksalot
Grease a 9×9 inch square pan
- 1 cup butter
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 cups quick cooking oats
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter