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Recipes
Lemon Meltaways
By cooksalot
Add butter, 1 1/4 cups/154 grams confectioners’ sugar, and lemon zest to the bowl of a stand mixer fitted with th...
- 1 cup/227 grams unsalted butter, softened
- 2 cups/246 grams confectioners’ sugar
- 1 tablespoon packed finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 egg yolk
- 2 cups/255 grams all-purpose flour
- ¼ cup/32 grams cornstarch
- ½ teaspoon kosher sal
Slow Cooker Beef Tips And Gravy
By cooksalot
20 MINUTES PREP; 4-6 HOURS INACTIVE TO PREPARE, SERVES 12
- 3 1/2 pounds beef sirloin tip roast, fat trimmed and cut into cubes
- 2 packages brown gravy mix
- 3 1/2 cups water
- 1 can mushrooms, optional
- 2 cups long-grain brown rice
- 1/2 teaspoon salt
- 1 beef bouillon cube
- 1 small onion, finely chopped
Rice-Stuffed Tomatoes
By cooksalot
45 MINUTES TO PREPARE, SERVES 6-8
- 10 large tomatoes
- 3/4 cup un-cooked short grain rice
- 2 zucchini, peeled and grated
- 1 onion, chopped
- 5 garlic cloves
- 1 tablespoon fresh oregano (or 1 teaspoon dried)
- 2 tablespoons dry mint
- 4 tablespoons fresh parsley (or 4 teaspoons dried)
- 1 tablespoon tomato paste
- 1 1/2 cup olive oil
- 1 teaspoon lemon juice
- Salt and pepper
- 1 1/2 pounds potatoes
Blueberry Gallette
By cooksalot
Directions Make the dough: Pulse the flour, granulated sugar, vinegar and salt in a food processor until combined
- For the filling:
- 1 3/4 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon apple cider vinegar
- Pinch of kosher salt
- 1 stick cold unsalted butter, diced
- 1 large egg
- Cooking spray
- 2 cups blueberries
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 4 teaspoons cornstarch
- Pinch of kosher salt
- 1 8 -ounce package cream cheese
- 1 large egg, beaten, plus 1 egg yolk
- Pinch of freshly grated nutmeg
- Coarse sugar, for sprinkling
Killer potato Soup
By cooksalot
1 Place bacon in a large soup pot or dutch oven and cook until crisp
- 1 lb bacon, chopped
- 2 celery ribs, diced
- 1 onion, diced
- 4 garlic cloves, minced fine
- 6 -8 potatoes, peeled and cubed (I usually use red or yukon gold)
- 32 ounces chicken broth
- 3 tablespoons butter
- 1/4 cup flour
- 1 cup heavy cream
- salt and pepper, to taste
- 2 cups sharp cheddar cheese, shredded
- 2 green onions, thinly sliced
Button Cookies
By cooksalot
25 minutes active, 2 hours inactive to prepare about 4 dozen cookies
- 2 3/4 cup flour, plus extra for work space
- 1 pinch salt
- 1 teaspoon baking powder
- 12 tablespoons butter, softened
- 6 tablespoons cream cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- Optional food coloring paste, in assorted colors
Best Potato Soup
By cooksalot
In large pot, boil potatoes in water 10 minutes
- 2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
- 1/2 regular package uncooked bacon, finely diced
- 1 medium onion, diced
- 1/4 bunch celery, diced
- 8 cups milk
- 4 cups water
- 4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3/4 cup salted butter
- 3/4 cup flour
- 1/4 bunch freshly chopped parsley
- 1 cup whipping cream
- For garnish:***
- Shredded cheese
- fried bacon bits
- chopped green onions
Candied Pecans
By cooksalot
Preheat oven to 250°F Spray a baking sheet with cooking spray
- 1 Egg white
- 2 tsp Water
- 2 tsp Pure vanilla extract
- 1 lb Pecan halves
- 1 CUP Sugar
- 1 Tbsp Ground cinnamon
- 1/2 tsp Sal
Pasta Fagioli
By cooksalot
Brown the beef and drain the fat……then put into crock pot with all other ingredients except the pasta
- 2 lbs. of ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks of celery, chopped
- 2 (28 ounce) cans diced tomato’s, undrained
- 1 (16 ounce) can red kidney beans, drained and rinsed
- 1 (16 ounce) can white kidney beans, drained and rinsed
- 3 (10 ounce) cans of beef stock
- 3 tsp. oregano
- 2 tsp. pepper
- 5 tsp. parsley
- 1 tsp. tabasco sauce (optional)
- 1 (20 ounce) jar spaghetti sauce
- 8 ounces of pasta
Peach Cobbler
By cooksalot
Preheat the oven to 425 degrees F
- For the filling:
- 8 fresh peaches (peeled, pitted, and sliced into chunks)
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 1 tablespoon cornstarch
- For the topping:
- 1 1/2 cups all-purpose flour
- 3 tablespoon white sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- To sprinkle on top:
- 1 tablespoon white sugar
- 1/2 teaspoon cinnamon