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Recipes
Eggnog French Toast with Raisins
By á-30
Prepare
- 1/2 cup dairy eggnog
- 1 egg
- 4-5 thick slices raisin bread
- powdered sugar or cinnamon sugar for dusting
New York Cheesecake
By á-30
New York Cheesecake: Grease, or spray with Pam, a 9 inch (23 cm) springform pan
- Crust:
- 2 cups
- (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
- 1/4 cup (50 grams) granulated white sugar
- 1/2 cup (114 grams) unsalted butter, melted
- Filling:
- 32 ounces (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 3 tablespoons (35 grams) all purpose flour
- 5 large eggs, room temperature
- 1/3 cup (80 ml) heavy whipping cream
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- Topping:
- 1 cup (240 ml) sour cream (not low fat or fat free)
- 2 tablespoons (30 grams) granulated white sugar
- 1/2 teaspoon pure vanilla extract
- Tips: Sometimes the surface of the cheesecake cracks. To help prevent this from happening do not overbeat the batter, especially when creaming the cheese and sugar.
- Another reason for cracking is overbaking the cheesecake. Your cheesecake is done when it is firm but the middle may still look a little wet.
- Also, make sure the springform pan is well greased as cracking can occur if the cheesecake sticks to the sides as it cools.
- Read more: http://www.joyofbaking.com/Cheesecake.html#ixzz0T7svAPJX
Grilled Cuban
By á-30
In a small bowl, stir together olive oil, mustard, cumin, paprika and a pinch of salt
- MUSTARD:
- 2 - 2 tablespoons olive oil
- 2 - 2 tablespoons yellow mustard
- 1/2 - 1/2 teaspoon ground cumin
- 1/2 - 1/2 teaspoon paprika, regular or smoked
- SANDWICH:
- 4 - 4 hoagie rolls or 8 slices of your favorite bread
- 6 - 6 ounces sliced turkey
- 6 - 6 ounces sliced ham
- leftover cranberry jelly - optional
- 8 - 8 slices 1/4 pound swiss, provolone or cheddar cheese
- thin dill pickle
- 1/2 - 1/2 cup soft butter
Chorizo Pinto Bean Nachos
By á-30
Make the topping: In a large skillet or soup pot, heat the olive oil over medium-high heat
- For chorizo and pinto bean topping
- 1 tablespoon olive oil
- 1/2 large onion, minced
- 2 garlic cloves, minced
- 1/2 jalapeño, seeded and chopped
- 2/3 pound ground Mexican-style chorizo
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper
- 1 (15-ounce) can pinto beans, drained and rinsed
- For habanero queso sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- 1 1/2 cups habanero cheddar cheese (If you can't find Cabot's habanero cheddar, use a good pepper Jack instead), grated
- For serving
- 1 bag of salted tortilla chips
- 3 green onions, dark greens removed, minced
- Salsa, optional for serving
- Sour cream, optional for serving
- Guacamole, optional for serving
Orange Chicken
By á-30
Cut chicken pieces into 2-inch squares and place in large bowl
- 2 pounds boneless chicken pieces, skinned
- 1 egg
- 1 1/2 teaspoon salt
- White pepper
- Oil (for frying)
- 1/2 cup cornstarch PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
- 1 tablespoon cornstarch
- 1/4 cup flour
- 1 tablespoon minced ginger root
- 1 teaspoon minced garlic
- 1 dash crushed hot red chilies
- 1/4 cup chopped green onions
- 1 tablespoon rice wine
- 1/4 cup water
- 1 teaspoon sesame oil
- ***Orange Chicken Sauce***
- 1 1/2 tablespoon soy sauce
- 1 1/2 tablespoon water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
Hot Buttered Rum Sauce
By á-30
Melt butter in heavy medium saucepan over medium heat
- 6 tablespoons (3/4 stick) unsalted butter
- 1 cup (packed) golden brown sugar
- 1/3 cup whipping cream
- 2 tablespoons light corn syrup
- 2 tablespoons dark rum
Best-Ever Egg Salad Sandwich
By á-30
Chopped pimiento-stuffed olives, bacon, and Dijon mustard take a standard to new heights
- 12 * 12 bacon slices
- 8 * 8 large hard-boiled eggs, peeled, coarsely chopped
- 1/3 * 1/3 cup finely chopped celery
- 1/4 * 1/4 cup chopped pimiento-stuffed green olives
- 1/2 * 1/2 cup mayonnaise
- 1 * 1 tablespoon Dijon mustard
- 12 * 12 slices white sandwich bread, toasted
- 12 * 12 red leaf lettuce leaves
Shrimp and Prosciutto
By á-30
In a large bowl, combine shrimp, peeled, orange marmalade, and fresh lime juice, tossing well
- 1 pound large frozen shrimp, thawed and peeled
- 1/2 cup orange marmalade
- 1 tablespoon fresh lime juice
- 6 ounces sliced prosciutto
Gorgonzola Sauce
By á-30
Directions 1. In medium saucepan, cook white wine over high heat until reduced by half
- Ingredients
- 1 1/2 * 1 1/2 cups dry white wine
- 1 1/4 * 1 1/4 cups heavy cream
- 2 * 2 tablespoons grated Parmesan cheese
- 4 * 4 ounces Gorgonzola cheese, crumbled
- 1 * 1 pinch ground nutmeg
- * black pepper to taste
Chipotle Burgers
By á-30
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below
- 2 tablespoons canned chipotle chiles in adobo, including sauce
- 1 lb ground beef chuck
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 4 English muffins or hamburger buns, halved horizontally