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Recipes
Jalapeño Lemon Chicken
By cooksalot
20 MINUTES ACTIVE; 4-8 HOURS INACTIVE TO PREPARE, SERVES 4
- 4 boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 3 tablespoons garlic, minced
- 1 tablespoon dried oregano
- 1 jalapeño, seeds removed, finely diced
- Salt and pepper, to taste
PEPPERMINT BARK RECIPE
By cooksalot
makes one 9×13 pan of bark
- 1 bag chocolate chips
- 1 bag white chocolate chips
- 24 mini candy canes
Taleggio Tartiflette
By cooksalot
Heat a large, deep pan over medium heat, then add the lardons and cook until rendered and crisp, shaking the pan oc...
- 6 ounces slab bacon, sliced into lardons (thin 1-inch strips)
- 2 tablespoons unsalted butter
- 3 or 4 3 or 4 shallots, peeled and halved
- 2 large cloves garlic, peeled (one clove smashed and one whole)
- 4 Idaho or russet potatoes, peeled and sliced 1/4-inch thick
- coarse salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 pound taleggio cheese, chilled
- cornichons, for serving
Beef Stir Fry or Ethiopian "Tibs" from Marcus Samuelsson
By cooksalot
Mix dry spices in a bowl and add meat
- 1/4 cup peanut oil
- 1 cup thinly sliced red onions
- 1 1/2 pounds hangar steak or beef tenderloin, cut into 1/2-inch cubes
- 1 teaspoon salt, or to taste
- 1 tablespoons mild chili powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground black pepper
- 3 garlic cloves, cut into quarters
- 3 tomatoes, chopped, or 1 1/2 cups roughly chopped canned tomatoes
- 2 jalapeño chilies, seeds and ribs removed, thinly sliced
- 1/2 cup dry red wine
- 2 red onions, sliced
- 1/2 cup peanuts, coarsely chopped
- 1 1/2 pounds baby spinach
South Louisiana-Style White Beans & Rice
By cooksalot
Rinse and sort beans. To a large heavy pot over medium heat, add oil
- 1 tablespoon olive oil
- 1 pound smoked or Andouille sausage, sliced
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 large stalk celery, chopped
- 2 cloves garlic, minced
- 1 pound Camellia Brand Great Northern Beans
- 8-10 cups water
- 1/4 teaspoon cayenne
- 1 bay leaf
- Salt & pepper, to taste
- Creole seasoning, to taste
- 1/2 cup chopped fresh parsley, plus extra for garnish
- 1/2 cup chopped green onions, plus extra for garnish
- Hot cooked rice
Butter Cake
By cooksalot
100 year old cake recipe
- Old Fashioned Butter Cake
- (from Reeni's Cinnamon Girl blog)
- 2 cups all-purpose flour, sifted
- 1 1/4 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 cup butter, softened
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 eggs
- "Perfectly Chocolate" Chocolate Frosting
- 1 stick (1/2 cup) butter or margarine
- 2/3 cup Hershey's cocoa
- 3 cups powdered sugar (confectioners' sugar)
- 1/3 cup milk (plus an additional few drops to make a nice consistency)
- 1 teaspoon vanilla
- Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. About 2 cups frosting
Cookie Rols
By cooksalot
Could use puff pastry or flour tortillas Flatten bread with a rolling-pin
- 1 loaf (16 ounces) thinly sliced white bread, crusts removed
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup confectioners sugar
- 1 cup sugar
- 1-1/2 teaspoon ground cinnamon
- 3/4 cup butter, melted
Cheesy Zucchini Casserole
By cooksalot
1 hour to prepare serves 4-6
- 4 medium zucchini and/or yellow summer squash, thinly sliced
- 1 large yellow onion, thinly sliced
- 1 large tomato, thinly sliced
- 1 clove garlic, minced
- 2 cups cheddar cheese, grated
- 4 tablespoons green onions or chives, chopped, for garnish
- 1/4 cup sour cream
- 2 large eggs, beaten
- 2 tablespoons olive oil
- 2 teaspoons thyme
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Best Chicken
By cooksalot
Preheat oven to 350. Clean & rinse chicken
- 4 boneless, skinless chicken breats
- 1 packet ranch dressing mix
- 3/4 Cups Panko bread crumbs
- 3/4 Cups Parmesan cheese
- 1/2 Cups Melted smart balance spread
- Or your choice of butter product
- 1 Greased baking dish( or 2)
- 2 medium bowls
Spaghetti Carbonara
By cooksalot
Place a large pot of lightly salted water (no more than 1 tablespoon salt) over high heat, and bring to a boil
- Salt
- 2 large eggs and 2 large yolks, room temperature
- 1 ounce (about 1/3 packed cup) grated pecorino Romano, plus additional for serving
- 1 ounce (about 1/3 packed cup) grated Parmesan
- Coarsely ground black pepper
- 1 tablespoon olive oil
- 3 1/2 ounces of slab guanciale (see recipe), pancetta or bacon, sliced into pieces about 1/4 inch thick by 1/3 inch square
- 12 ounces spaghetti (about 3/4 box)