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Recipes
Asparagus with Orange Sauce
By west757
First, make the dressing: Zest 1 orange into a bowl, then juice both oranges and boil the juice down in a small sau...
- 2 oranges
- 1 pink shallot, minced
- 3 tablespoons white wine vinegar
- 1/2 teaspoon Dijon mustard
- 3 to 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 20 spears green asparagus, trimmed
- Parmesan cheese, for shaving
Oatmeal Toffee Cookies
By west757
MyRecipes.com features recipes from Cooking Light, Real Simple, Coastal Living and other magazines
- 3.4 * 3.4 ounces all-purpose flour (about 3/4 cup)
- 1 * 1 cup old-fashioned rolled oats
- 1/2 * 1/2 teaspoon baking soda
- 1/4 * 1/4 teaspoon salt
- 3/4 * 3/4 cup packed brown sugar
- 1/4 * 1/4 cup butter, softened
- 1 * 1 teaspoon vanilla extract
- 1 * 1 large egg
- 1/3 * 1/3 cup almond toffee bits
- * Cooking spray
Cinnamon Sabayon Sauce
By west757
A light dessert sauce that's good with any fall dessert
- 7 egg yolks
- ½ cup sugar
- 1/3 cup wild turkey or other liquid
- 1 ½ teaspoons ground cinnamon
- 16 ounces heavy cream, whipped to soft peaks
Overnight Apple Butter
By west757
Super simple recipe for apple butter
- 1 * 1 cup packed brown sugar
- 1/2 * 1/2 cup honey
- 1/4 * 1/4 cup apple cider
- 1 * 1 tablespoon ground cinnamon
- 1/4 * 1/4 teaspoon ground cloves
- 1/8 * 1/8 teaspoon ground mace
- 10 * 10 medium apples, peeled, cored, and cut into large chunks (about 2 1/2 pounds)
- Preparation
Smoked Paprika Shredded Pork with Orange Fennel Marmalade
By west757
Smoked paprika adds a distinctive smoked flavor to slow roasted pork butt, which is shredded and served with Orange...
- 1 tablespoon plus 2 teaspoons McCormick® Gourmet Collection Paprika, Smoked
- 1 1/2 teaspoons McCormick® Gourmet Collection Cinnamon, Saigon
- 1 1/2 teaspoons salt
- 1 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
- 1/2 teaspoon McCormick® Gourmet Collection Chili Powder
- 1/2 teaspoon McCormick® Gourmet Collection Coriander Seed, Ground
- 1/2 teaspoon McCormick® Gourmet Collection Garlic Powder
- 1/2 teaspoon McCormick® Gourmet Collection Red Pepper, Ground Cayenne
- 3 pounds pork butt or shoulder roast, trimmed
- 2 tablespoons olive oil
- Orange Fennel Marmalade
- 1 bag (11 ounces) bite-sized bowl-shaped tortilla chips
Pico de Gallo (Authentic Mexican Salsa)
By west757
1. Wash tomatoes and cilantro
- 3 large diced tomatoes
- 1 diced medium sized onion
- 1/4 bunch of cilantro (use more or less depending on your taste)
- juice of half a lemon
- 1/2 teaspoon of minced garlic
- 1 tsp of salt
- 2 jalapenos (or more if you prefer it hotter)
Asian Dumpling Soup With Shiitakes and Edamame
By west757
In a large saucepan, bring the broth and ginger to a boil
- 2 32-ounce containers low-sodium chicken broth
- 1 2-inch piece fresh ginger, peeled and thinly sliced
- 1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
- 2 medium carrots, halved lengthwise and sliced
- 4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
- 2 cups frozen shelled edamame
- 1 bunch watercress, thick stems removed (about 3 cups)
- 1 tablespoon low-sodium soy sauce
- kosher salt
- 4 scallions, sliced
Thai Ground Pork Salad
By west757
At Thai restaurants, Tom Mylan usually requests a double order of larb (or laab), an addictive appetizer of ground ...
- 2 pounds ground pork
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1 large jalapeño, seeded and minced, plus sliced jalapeño for garnish
- Juice of 1 lime, plus lime wedges, for serving
- 2 tablespoons Asian fish sauce
- 1 teaspoon light brown sugar
- 1 teaspoon Sriracha (chile sauce), plus more for serving
- 1 tablespoon vegetable oil
- 1/2 cup chopped cilantro
- 1/2 cup chopped mint
- 1/2 cup chopped basil
- Salt and freshly ground pepper
- 1 cup chopped salted peanuts
- 1 large head Boston or other leafy lettuce, separated into leaves
Tiny Lemon Angel Cakes with Lemon Confit
By west757
A triple play on lemon? my favorite dessert flavor
- CONFIT:
- 2 large lemons
- 1 cup granulated sugar
- CAKE:
- 1 1/8 cups sifted cake flour
- 1 1/2 cups granulated sugar
- 1 1/2 cups egg whites (from about 12 eggs), preferably at room temperature
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 lemon, zest finely grated
- 1 teaspoon pure vanilla extract
- GLAZE:
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 cups confectioners sugar
- Special tools: pastry bag with a large plain tip, 1 large or 2 small mini muffin tins, ungreased
Frozen Pomegranate and Cashew Cake
By west757
Meet our vegan version of a Christmas cheesecake
- CRUST
- 1 1/2 cups raw almonds, walnuts, or hazelnuts
- 1/2 cup raw shelled sunflower seeds
- 2 tablespoons hemp seeds
- 12 fresh Medjool dates, pitted
- 2 tablespoons virgin coconut oil
- 1 teaspoon sea salt
- FILLING
- 1/3 cup virgin coconut oil
- 1/3 cup agave syrup (nectar)
- 2 cups raw cashews, soaked for at least 2 hours and up to 8 hours
- Zest and juice of 1 large lemon
- Zest and juice of 1 orange
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground cardamom
- 1/2 vanilla bean, split lengthwise
- TOPPING
- Seeds from 2 medium pomegranates
- Juice of 1/2 lime