Cortanez's profile page
Recipes
Cream Cheese Frosting
By cortanez
In a medium bowl, cream together the cream cheese and butter until creamy
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Roasted Tomatoes with Basil
By cortanez
Preheat the oven to 450 degrees
- 12 plum tomatoes, halved lengthwise, seeds (not cores) removed
- 1/4 cup good olive oil
- 1 1/2 tablespoons aged balsamic vinegar
- 2 large garlic cloves, minced
- 2 teaspoons sugar
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 10 large fresh basil leaves, julienned
Grandma's Lemon Meringue Pie
By cortanez
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup white sugar
- 2 tablespoons all-purpose flour (almond flour)
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 2 lemons, juiced and zested (1/2 cup juice)
- 2 tablespoons butter
- 4 egg yolks, beaten, room temperature
- 1 (9 inch) pie crust, baked
- 4 egg whites, room temperature
- 7 tablespoons powdered sugar, sifted
- 1/2 teaspoon vanilla extract
Slow-Cooker Pork Tacos
By cortanez
Per serving (does not include tortillas or garnishes): Calories: 399; Total Fat: 15 grams; Saturated Fat: 4 grams;
- 3 whole ancho chiles (NOTE: Could use 5 serrano peppers if ancho is unavailable)
- 3 whole pasilla chiles
- 4 cloves garlic, unpeeled
- 3 chipotles in adobo sauce
- 1/2 medium white onion, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons honey
- 1 tablespoon cider vinegar
- Kosher salt
- 2 teaspoons dried oregano, preferably Mexican
- 3 3/4 cups low-sodium chicken broth
- 4 pounds boneless pork shoulder (untrimmed), cut into chunks
- Freshly ground pepper
- 2 bay leaves
- 1 cinnamon stick
- Corn tortillas, warmed, for serving
- Assorted taco toppings, for garnish (mangoes, cabbage, cilantro, pico de gallo, queso fresco)
Kaldereta
By cortanez
1. Marinate beef with vinegar, a dash of salt and pepper for 5-10 minutes
- 2 lbs beef stew meat
- 2 medium size onion, chopped
- 1/2 head garlic, chopped
- 1 can liver spread (NOTE: Try omitting next time)
- 1 cup tomato sauce
- 1 pkt. kaldereta mix
- 5-8 peppercorns, crushed
- 2 medium size green/red bell pepper, cut into 1” square
- 4 medium size potato, quartered
- 4 medium size carrots, cut same size as potato
- 1/2 c. peas
- 1/4 c. soy sauce
- 1/4 c. vinegar
- 3 bay leaf
- salt
- pepper
Wisconsin Bratwurst
By cortanez
1. Prick bratwurst with fork to prevent them from exploding as they cook
- 2 pounds fresh bratwurst sausages
- 2 onions, thinly sliced into rings
- 1 cup butter
- 6 (12 fluid ounce) cans or bottles beer
- 1 1/2 teaspoons ground black pepper
- 10 hoagie rolls
White Bean Tuna Salad
By cortanez
In a large bowl, add the tuna, reserving the olive oil in a separate small bowl
- 2 (6-ounce) cans dark meat tuna, packed in olive oil
- 2 (15-ounce) cans cannelini white beans, drained and rinsed
- 6 tablespoons red wine vinegar
- Sea salt and fresh ground black pepper
- 1 medium red onion, thinly sliced (NOTE: Use 1/2 red onion)
- NOTE: Try adding the following ingredients
- 1/3 cup small capers, nonpareil in brine, drained and rinsed
- 1 1/2 cups cherry tomatoes
- 2 cups fresh arugula
- 6 fresh basil leaves
Pumpkin Pancakes
By cortanez
"These are good any season but taste best on cold winter mornings
- 1 1/2 cups milk
- 1 cup pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons vinegar
- 2 cups all-purpose flour
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Baked Oatmeal
By cortanez
serves 6 generously, or 12 as part of a larger brunch spread
- 2 cups rolled oats
- 1/2 cup walnut pieces, toasted and chopped
- 1/3 cup natural cane sugar or maple syrup, plus more for serving
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- Scant 1/2 teaspoon fine-grain sea salt
- 2 cups milk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2-inch pieces
- 1 1/2 cups huckleberries, blueberries, or mixed berries
Classic Red Tomato Salsa
By cortanez
1. In blender, add onion, half of the tomatoes, garlic and V8 juice
- 1 28-ounce can of diced or whole tomatoes (NOTE: Buy a little more in case you need to adjust taste)
- 2 5.5-ounce cans V8 Juice
- 3 - 4 small jalepenos or other fresh hot chile, stemmed, and minced (leave seeds for extra spice)
- 1/2 medium red onion, cut in half
- 3 - 4 medium garlic cloves, minced or pressed through a garlic press
- 1 bunch of fresh cilantro leaves
- 2 large limes
- Cumin
- Salt