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Recipes
Simple Cookie Glaze
By kelsa94
Mix all of the ingredients together
- 2 1/4 cups confectioners' sugar, sifted
- 2 tablespoons light corn syrup
- 1 to 2 tablespoons plus 1 teaspoon milk
- Food coloring (optional)
Welsh Rarebit with Spinach
By kelsa94
Serves 4 If you're using fresh spinach, heat in a pan until wilted then leave to cool
- 4 slices of good, sturdy bread (i used a very nice gluten free flax seed bread by glutino - any will do, but please, no wonderbread!)
- 1 cup of grated cheddar cheese (I used Denhay English cheddar)
- 1/2 teaspoon of Colman's mustard powder (or 1 teaspoon of a milder mustard)
- 1/2 teaspoon worcestershire sauce
- a little ground black pepper
- dash of milk (probably about a teaspoon)
- 2 cups of fresh spinach or 1/2 cup frozen.
Mama's Potato Clover Rolls
By kelsa94
Makes about 18 rolls Make the dough the day before you want to bake the rolls
- 6 cups (1 pound 9.50 ounces) all-purpose flour
- 2 tablespoons (14 grams) instant yeast
- 1 teaspoon kosher salt
- 1/2 cup (3.50 ounces) granulated sugar
- 1/2 cup (4.00 ounces) unsalted butter or shortening, room temperature (see author’s note above!)
- 1 cup (about 1 large Russet potato) freshly mashed potatoes (meaning boil the potatoes, steam to dry, then mash)
- 1 cup (8.00 ounces) warm water (95 to 100° F)
- 2 (about 4.25 ounces) large eggs
- 1/2 cup (4.00 ounces) unsalted butter, melted for brushing
Dolley Madison Layer Cake
By kelsa94
Preheat oven to 350 degrees
- 1 cup (2 sticks) unsalted butter, plus more for pans
- 8 large egg whites
- 2 1/2 cups sugar
- 1 cup milk
- 3 cups all-purpose flour
- 3/4 cup cornstarch
- 2 1/2 teaspoons pure vanilla extract
- Caramel Icing
Basil Vinaigrette
By kelsa94
Blend on high speed until completely smooth
- 1 1/2 cups firmly packed fresh basil
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/3 cup extra-virgin olive oil
- Coarse salt and ground pepper
Grilled Veggie Chili Cheese Fries
By kelsa94
Preheat the grill to medium-high
- 2 large portobello mushroom caps
- 1 zucchini, sliced lengthwise
- 1 red bell pepper, seeded and sliced in half
- 1 medium onion, sliced in 1/4-inch thick rounds
- 1/4 cup plus 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 tablespoon plus 1 teaspoon chili powder, divided
- Salt and freshly ground pepper, to taste
- 3 large Yukon gold potatoes, cut into 1-inch wedges
- 1/2 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 to 2 tablespoons minced pickled jalapeno (depending on heat preference)
- 1 cup diced tomatoes (from a can, with juices)
- Cilantro, for garnish
- Shredded cheddar cheese, for garnish
Easy Enchilada Cups
By kelsa94
These Easy Enchilada Cups are quick and simple to make, easy to customize with your favorite enchilada ingredients,
- 1 1 1 (10-count) package Old El Paso Small Flour Tortillas
- 1 1 can 1 (10-ounce) can Old El Paso Red Enchilada Sauce (or you can use my homemade enchilada sauce)
- 1 1 can 1 (14-ounce) can black beans, rinsed and drained
- 1 1 can 1 (4-ounce) can Old El Paso chopped green chiles
- 2 2 2 cups shredded cooked chicken (*or other desired filling, see options below)
- 1/2 1/2 1/2 cup whole-kernel corn
- 1 1 1 cup shredded Mexican-blend cheese
- 1/4 1/4 1/4 cup chopped fresh cilantro
- 1/4 1/4 1/4 cup thinly-sliced green onions
Pate Brisee
By kelsa94
Pulse flour and salt in a food processor
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
- 1/4 to 1/2 cup ice water
Three-Bean Pasta Salad
By kelsa94
In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions
- Salt and pepper
- 6 ounces small pasta shells
- 3/4 pound green beans, trimmed and cut into thirds
- 2 tablespoons Dijon mustard
- 1/3 cup red-wine vinegar
- 2 tablespoons honey
- 1/2 cup extra-virgin olive oil
- 1 can (15.5 ounces) pinto beans, rinsed and drained
- 1 can (15.5 ounces) chickpeas, rinsed and drained
- 4 scallions (white parts only), thinly sliced
- 5 stalks celery, thinly sliced
Barley Vegetable Soup
By kelsa94
1. In a 3-1/2- to 5-quart slow cooker toss together onion, carrot, and celery
- 1 cup chopped onion (1 large)
- 1/2 cup bias-sliced carrot (1 medium)
- 1/2 cup sliced celery (1 stalk)
- 2 cups sliced fresh mushrooms
- 1 15 ounce can red beans, rinsed and drained
- 1 14 1/2 ounce can stewed tomatoes
- 1 10 ounce package frozen whole kernel corn
- 1/2 cup regular barley (not quick-cooking)
- 2 teaspoons dried Italian seasoning, crushed
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, minced
- 5 cups vegetable or chicken broth