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Recipes
Lemon Cheesecake Squares
By draingal
Prep: 15 min. Bake: 30 min
- FILLING:
- 3 /4 cup shortening
- 1 /3 cup packed brown sugar
- 1 -1/4 cups all-purpose flour
- 1 cup rolled oats
- 1 /4 teaspoon salt
- 1 /2 cup seedless raspberry jam
- 4 packages (8 ounces each) cream cheese, softened
- 1 -1/2 cups sugar
- 1 /4 cup all-purpose flour
- 1 /3 cup lemon juice
- 4 teaspoons grated lemon zest
- 4 large eggs, lightly beaten
Carrot & Raisin Spice Cupcakes
By draingal
These are like mini carrot cakes -- with a surprise filling!
- Filling:
- 4 eggs
- 1 cup canola oil
- 1 cup sugar
- 1 cup packed brown sugar
- 1 tsp. vanilla
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. ground cloves
- 1/2 tsp. ground nutmeg
- 3 cups finely chopped carrots
- 1 cup raisins
- 1 cup sugar
- 2 tbsp. plus 1 1/2 tsp. corn starch
- 1 can (20 oz.) crushed pineapple, drained and chopped
- Frosting:
- 1 pkg. (8 oz.) cream cheese (reduced fat is fine)
- 1/2 cup butter, softened
- 3 1/2 cups confectioners sugar
- 1 tsp. vanilla
- additional ground cinnamon
French (Canadian) Onion Soup
By draingal
Hugue Dufour makes a pork broth for his French onion soup using bacon for smokiness and a pig's foot for richness
- 2 pounds lean slab bacon, in one piece
- 1 whole pig's foot or two halves
- (you know I'm doing this! without this the broth will be lighter; less rich - but I'm fine without it!)
- 8 large yellow onions—1 whole, 7 sliced 1/4 inch thick
- 2 gallons of water
- 1/4 cup rendered pork fat or vegetable oil
- Salt
- 1/2 cup all-purpose flour
- Two 12-ounce bottles brown ale
- 6 rosemary sprigs
- Freshly ground pepper
- 12 ounces rustic bread, cubed
- 6 tablespoons unsalted butter, melted
- 6 garlic cloves, peeled
- 4 cups shredded Gruyère cheese (about 1/2 pound)
Guachmole Dip
By draingal
Stir all ingredients until well mixed
- l/2 cup Hellmann’s Real Mayonnaise
- 1 large avocado, peeled, mashed
- 1 small tomato, chopped
- 1/4 cup minced onion
- 1/4 cup drained chopped green chilies
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
No Knead Bread
By draingal
Grab a very large mixing bowl
- 3 cups of lukewarm water
- 1 1/2 tablespoons active dry yeast
- 1 1/2 tablespoons coarse salt
- 6 1/2 cups all-purpose flour
wholeliving
By draingal
Season the beef with salt and pepper
- 1 pound beef tenderloin, trimmed of fat and sliced into four 1-inch-thick tournedos
- Kosher salt and freshly ground black pepper
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- 2 tablespoons rice vinegar
- 3 oranges, 2 peeled, pithed, and sliced into 6 rings, plus 1 for juicing
- 1/4 teaspoon extra-virgin olive oil
- 1 large bunch of arugula (about 1/2 pound), trimmed and rinsed
Salmon Loaf Dip
By draingal
Slice the top from bread loaf
- 1 large loaf crusty bread
- 1 onion, finely chopped
- 1 to 2 tsp. oil
- 8 oz. pkg. cream cheese, softened
- (2) 7.5 oz. cans salmon, drained
- 3 to 4 tbsp. sour cream
- 1 tsp. hot pepper sauce
- 1/8 tsp. salt
- 1/8 tsp. pepper
- 1 tsp. fresh dill weed, chopped
Coconut Date Balls
By draingal
Place the coconut on a small plate
- 3 tablespoons shredded, unsweetened coconut
- 7 ounces of pitted dates (about 28 Deglet Noor)
- 3 tablespoons whole natural almonds
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
Pressure Cooker Chili
By draingal
Place the meat in a large mixing bowl and toss with the peanut oil and salt
- 3 pounds stew meat (beef, pork, and/or lamb)
- 2 teaspoons peanut oil
- 1 1/2 teaspoons kosher salt
- 1 (12-ounce) bottle of beer, preferably a medium ale
- 1 (16-ounce) container salsa
- 30 tortilla chips
- 2 chipotle peppers canned in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the chipotle peppers in adobo)
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
Ricotta Italian Cake
By draingal
Serves 6 Heat the oven to 400° F
- 9 9 9 tablespoons unsalted butter, at room temperature
- 1 1 2 cup plus 2 tablespoons sugar
- 3 3 3 large eggs
- 1 1/4 1 1/4 1/4 cups all-purpose flour
- 1 1 1 pinch salt
- 1 1 1 cup fresh ricotta
- 1 Zest of 1 lemon
- 1 1 1 tablespoon baking powder
- 1 1 1 apple, peeled and grated (should yield about 1 cup)
- Confectioners' sugar for serving