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Recipes
Garlic Butter Shrimp and Rice
By cooksalot
Prepare rice according to the package directions
- 1 cup dry rice
- 6 tbsp butter
- 3-4 garlic gloves, minced
- 1 bag extra large, cooked, peeled, deveined shrimp
- 1/4 cup parmesan cheese, shredded
- 3 tbsp skim milk
- 2 tbsp fresh parsley, chopped
- Salt and pepper, to taste
- Shredded parmesan cheese for garnish, optional
Ruth Reichl's Giant Chocolate Cake
By cooksalot
Heat the oven to 350 degrees
- FOR THE FROSTING:
- 1 1/8 cups/100 grams unsweetened cocoa powder (not Dutch process), plus more for dusting the pans
- 3/4 cup/175 milliliters whole milk
- 1 1/2 teaspoons/7 1/2 milliliters vanilla
- 3 cups/375 grams flour
- 2 teaspoons/10 grams baking soda
- Salt
- 1 1/2 cups/340 grams (3 sticks) unsalted butter, softened
- 1 1/2 cups/356 grams dark brown sugar
- 1 1/2 cups/300 grams granulated sugar
- 6 eggs
- 5 ounces/143 grams unsweetened chocolate
- 3/4 cups/170 grams (1 1/2 sticks) unsalted butter
- 1 cup/225 grams whipped cream cheese
- 1 teaspoon/5 milliliters vanilla
- 2 1/2 cups/312 grams confectioners’ sugar
Blueberry Fudge
By cooksalot
Place parchment paper or “release” aluminum in a 9 inch pan
- 3 cups of Jet-Puffed mini marshmallows
- 8 ounces of dried blueberries
- 1 12-ounce bag of Toll House white chocolate chips
- 1/4 cup of Land O Lakes butter
- 2 teaspoons of McCormick pure vanilla extract
Mac and Cheese Carbonara
By cooksalot
Preheat oven to 350º Fahrenheit, and grease a large casserole dish with nonstick spray
- 1 tablespoon olive oil
- 8 ounces pancetta, diced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 6 cups whole milk, warmed
- 2 teaspoons thyme, minced
- 1 teaspoon cayenne pepper
- 1 cup fontina, grated
- 1 cup parmesan, grated
- 1 1/2 cups Irish white cheddar, grated
- 2 cups asiago cheese, grated
- 1 1/2 cups sharp cheddar, grated
- 1 (1lb package) elbow macaroni
- 1/2 cup parsley, coarsely chopped
- Salt and pepper, to taste
- Extra cheese, grated, for topping
5-BEAN SALAD
By cooksalot
Rinse and drain each can of beans and corn
- 1 (8.75 oz.) can corn
- 1 (15 oz.) can kidney beans
- 1 (15 oz.) can garbanzo beans
- 1 (15 oz.) can pinto beans
- 1 (15 oz.) can cannellini beans
- 1 (15 oz.) can black eyed peas
- 3/4 cup extra-virgin olive oil
- 1/2 cup red onion, finely chopped
- 1/2 cup champagne vinegar
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground pepper
- 1/4 cup fresh cilantro, chopped
- 2 teaspoons oregano leaves, optional
Maple Tart with Oatmeal Crust
By cooksalot
Heat oven to 350 degrees. In bowl of a food processor, combine oats, flour, brown sugar and salt, and pulse until o...
- FOR THE CRUST:
- 2 cups/160 grams old-fashioned rolled oats
- ¼ cup/30 grams all-purpose flour
- ¼ cup/55 grams packed light brown sugar
- ½ teaspoon kosher salt
- 6 tablespoons/85 grams unsalted butter (3/4 stick), melted
- FOR THE CUSTARD:
- ¾ cup/180 milliliters maple syrup
- 1 ¾ cups/420 milliliters whole milk
- ¼ cup/60 milliliters heavy cream
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, cut into small cubes
- FOR THE WHIPPED CREAM:
- 1 cup/240 milliliters heavy cream
- 1 tablespoon confectioners’ sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Slow Cooker Mongolian Beef
By cooksalot
Add steak strips and cornstarch to a large resealable bag, and shake until beef is thoroughly coated
- 2 1/2 pounds flank steak, cut into thin strips
- 1 cup carrot, shredded
- 3/4 cup soy sauce
- 3/4 cup packed brown sugar
- 3/4 cup water
- 1/4 cup cornstarch
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red chili flakes
Bisquick Cinnamon Rolls
By cooksalot
In a large bowl, Combine Bisquick, buttermilk and sugar in a bowl using a fork
- 4 cups Bisquick mix
- 1 1/4 cup buttermilk
- 4 tablespoons sugar
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1/2 cup chopped nuts (I used pecans)
- 2 Tablespoons butter melted
- 3/4 cup butter, melted and cooled
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- 1 teaspoon vanilla
SLOW COOKER SAUSAGE, SPINACH AND WHITE BEAN SOUP
By cooksalot
Heat olive oil in a large skillet over medium high heat
- 1 tablespoon olive oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 2 (15-ounce) cans Great Northern beans, drained and rinsed
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper, to taste
- 3 cups baby spinach
Chess Squares
By cooksalot
Preheat your oven to 325 degrees
- 1 stick Land O Lakes butter
- 1 Betty Crocker Golden Yellow Cake Mix
- 3 Large Eggs
- 1 (16 oz.) box Domino’s Confectioner’s Sugar
- 1 (8 oz.) box Philadelphia Cream Cheese (softened)