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Recipes
Vegetarian Filling for Tamales
By cwaldron09
Culinary Lab - Tamales Class
- 5 Mexican squash, medium dice
- 1/2 brown onion, small dice
- 4 garlic cloves, minced
- 2 ears fresh corn, shucked
- 2 tbsp vegetable oil
- 1 bunch epazote
- 2 queso oaxaca
- Salt as needed
Chicken for Tamales
By cwaldron09
Culinary Lab - Tamales Class
- 10 chicken leg quarters; bone-in
- 2 carrots, large dice
- 2 celery, large dice
- 2 onions, large dice
- 1 bay leaf
- 1 tsp black peppercorn
- 4 cloves garlic
- 32oz chicken stock/vegetable broth
Tamales
By cwaldron09
Culinary Lab - Tamales Class
- 2 corn husks/banana leaves
- 2.5oz masa (tamal)
- 2oz filling of choice (see other filling recipes)
- 1 tbsp salsa of choice (see other salsa recipes)
Pull-Apart Crescent Christmas Tree
By cwaldron09
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper
- 2 cans (8 oz) refrigerated PillsburyTM Original Crescent Rolls (8 Count)
- 2 packages (5.5 oz each) garlic & herbs Boursin® cheese
- 1 tablespoon butter, melted
- 2 tablespoons chopped fresh parsley leaves (dry Italian spice works too!)
Crockpot Cream Cheese Caramel Dip
By cwaldron09
Put your cubed cream cheese and unwrapped caramels in your crock pot
- 8 oz pkg cream cheese, cubed
- 11 oz bag of caramels, unwrapped
- 1/4 cup powdered sugar
- Serve with your favorite apples
Zucchini Rollatini w Spinach & Cheese
By cwaldron09
Zucchini Rollatini with Spinach and Cheese is made with ribbons of zucchini rolled with veggies and cheese
- 2 large zucchini
- 1 + 1/2 Tbsp olive oil
- 1/2 cup shredded smoked or regular mozzarella cheese - divided
- 1/4 cup grated Parmesan cheese -divided
- 1 egg
- 8 ounces ( 250g) of ricotta cheese (whole milk or part skim)
- 10-ounce (300 grams) package of frozen spinach, thawed and squeezed dry
- 1/8 tsp. garlic powder
- 1/4 tsp. salt
- fresh cracked black pepper, to taste
- 1 cup prepared marinara sauce - divided
- 2 to 3 Tbsp. chopped fresh basil
Egg and Bacon Pie
By cwaldron09
Stuff You Should Care About recipe
- You’ll need (and you can just put in as much of each of these ingredients as ur vibing)
- Bacon
- Eggs
- Milk
- Cheese
- Puff Pastry
- A tablespoon of love
- NO PEAS EVER
Quinoa Stuffed Peppers
By cwaldron09
Quinoa Stuffed Peppers with Mediterranean-inspired vegetarian filling of spinach, artichokes, and Greek yogurt
- 1 cup uncooked quinoa or rice, thoroughly rinsed and drained
- 2 cups reduced sodium vegetable stock or sub water—slightly less flavorful
- 5 large red bell peppers (or yellow or orange), halved, seeds and membranes removed
- 2 teaspoons extra virgin olive oil
- 20 ounces spinach leaves fresh or frozen (if using frozen, thaw and thoroughly press dry)
- 3 cloves minced garlic
- 1/2 teaspoon dried basil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 can artichoke hearts (14 ounces), drained and chopped
- 2 tablespoons finely chopped fresh parsley
- 1 cup freshly grated part skim Mozzarella or provolone, or similar melty Italian cheese
- 1/2 cup non-fat plain Greek yogurt
Greek Yogurt Alfredo Sauce
By cwaldron09
Super easy/healthier way to make alfredo sauce
- 2 tablespoons butter
- 1 ½ teaspoons garlic powder
- ½ cup milk or water - (I used fat free half & half)
- ¾ cup plain greek yogurt
- ½ - cup shredded parmesan cheese
- salt and pepper to taste
Chocolate Turtle Layer Cake
By cwaldron09
HUGE cake. You do not need to make all 4 layers
- CARAMEL PECAN FILLING:
- 2 Tbsp unsalted butter
- 1 cup pecan halves
- 2 cups granulated sugar
- 3/4 cup salted butter, cut into cubes
- 1 cup heavy cream, room temperature
- 2 tsp pure vanilla extract (optional)
- 2 teaspoons fine sea salt
- SALTED CARAMEL SAUCE:
- 1 cup granulated sugar
- 6 Tbsp salted butter, cubed
- 1/2 cup heavy cream, room temperature
- 1 tsp pure vanilla extract (optional)
- 1 teaspoon fine sea salt
- CHOCOLATE CAKE LAYERS:
- 2 and 1/4 cups all purpose flour
- 1 and 1/2 cups unsweetened cocoa powder
- 1 and 1/2 tsp salt
- 2 and 1/4 tsp baking soda
- 1 tsp baking powder
- 1 and 1/2 cups unsalted butter, room temperature
- 2 and 1/4 cups granulated sugar
- 4 large eggs, room temperature
- 3/4 cup sour cream, room temperature
- 1 and 1/2 Tbsp pure vanilla extract
- 1 and 1/2 Tbsp instant coffee granules
- 2 and 1/4 cups buttermilk, room temperature
- SALTED CARAMEL BUTTERCREAM:
- 3 cups Unsalted Butter, softened to room temperature
- 12 cups Powdered Sugar, sifted
- 3/4 cup Salted Caramel Sauce, cooled completely(recipe above)
- 3-6 Tbsp heavy cream or milk, as needed
- GANACHE DRIP:
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
- ADDITIONAL GARNISH:
- 2 cups chopped pecans
- Whole pecans