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Pecan Pie

Pecan Pie

By

Combine sugar and corn syrup in a small saucepan: bring to a boil

  • 1 cup sugar
  • 1 cup light corn syrup
  • 3 eggs
  • 2 T. butter
  • 1 t. vanilla
  • 1 cup of pecans
  • 1 9" pie shell
5/5 (1 Votes)

Banana-nut Bread

Banana-nut Bread

By

Cream shortening;gradually add sugar, beat at med

  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 1/2 cup mashed ripe bananas
  • 2 cups of flour
  • 1 t. baking soda
  • 1/2 cup of pecans
4.5/5 (2 Votes)

Brown Rice

Brown Rice

By

1.Combine rice and water in medium saucepan over high heat

  • 1 cup brown rice
  • 2 cups water
5/5 (2 Votes)

Chocolate Fudge Frosting

Chocolate Fudge Frosting

By

1. Combine the chocolate and butter and melt

  • 3 cups semisweet chocolate morsels
  • 2 sticks of unsalted butter (16 T.)room temp
  • 2 t. vanilla
  • 2 cup powder sugar
4.6/5 (17 Votes)

Cucumber and Tomato Salad

Cucumber and Tomato Salad

By

1.Combine red wine and balsamic vinegars, lemon juice, and oil in a small bowl; mix well

  • 2 Tbsp. red wine vinegar
  • 1 tsp. balsamic vinegar
  • 1 Tbsp. fresh lemon juice
  • 2 tsp. extra-virgin olive oil
  • 1 medium cucumber, partially peeled, halved lengthwise, sliced
  • 1 cup cherry tomatoes, halved
  • 1 Tbsp. chopped red onion
  • 1 Tbsp. chopped fresh basil leaves
  • Himalayan salt (to taste; optional)
  • Herbal seasoning blend (to taste; optional)
4.3/5 (3 Votes)

Lemon Meringue Pie

Lemon Meringue Pie

By

Prepare baked pie shell, bake at 425 for 15 min

  • 1 baked pie shell
  • 2 to 3 lemons
  • 1/3 cup cornstarch
  • 1/8 t salt
  • 1 1/4 cup sugar
  • 1 1/2 cup water
  • 4 eggs, separated
  • 1 T butter
  • 1/4 t cream of tartar
0/5 (0 Votes)

Sweet Potato and Roasted Red Pepper Bisque

Sweet Potato and Roasted Red Pepper Bisque

By

Peel and cube sweet potatoes

  • 1 sweet potato (aka garnet yam)
  • 1/4 red bell pepper
  • 1 cup vegetable broth or water
  • 1 tsp. finely grated peeled ginger root
  • 1 1/2 tsp. extra virgin olive oil
  • 2 tsp. miso paste, diluted in 1 tsp. hot water
  • Tamari or Bragg® Liquid Aminos, Himalayan salt, and herbal seasoning (to taste)
3.6/5 (16 Votes)

Edamame and Roasted Corn Succotash

Edamame and Roasted Corn Succotash

By

1.Preheat oven to 400° F

  • 1/2 cup fresh corn kernels
  • 1 cup water
  • 3/4 cup shelled frozen edamame
  • 1 Tbsp. extra-virgin olive oil
  • 1/2 medium shallot, diced
  • 1/2 medium red bell pepper, diced
  • 1/4 medium red onion, diced
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. fresh lime juice
  • Himalayan salt (to taste; optional)
  • Herbal seasoning blend (to taste; optional)
4.7/5 (3 Votes)

Nilla Banana Pudding

Nilla Banana Pudding

By

1. Mix 1 cup sugar, flour and salt in top of double boiler

  • 1 1/4 cup sugar, divided
  • 2/3 cup all-purpose flour
  • Dash salt
  • 6 eggs, separated
  • 4 cups milk
  • 1 teaspoon vanilla extract
  • 45 NILLA Wafers, divided
  • 5 ripe bananas, sliced (about 3 1/2 cups), divided
  • Additional NILLA Wafers and banana slices, for garnish
4.3/5 (4 Votes)

Cocktail Puffs

Cocktail Puffs

By

Combine water and butter in a medium sauce pan; bring to boil

  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 1/4 t. salt
  • 4 eggs
  • 1 1/2 cups lump crabmeat
  • 2 cups cheddar cheese
  • 1 cup mayonnaise
  • 1/2 cup chopped celery
  • 1 1/2 t. minced onion
  • 1 T. worcestershire sauce
  • 1 t. hot sauce
  • Garnish: fresh parsley sprigs
0/5 (0 Votes)