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Recipes
Steak Mole with Cilantro
By Jillh929
TEST KITCHEN TIP Any leftover chipotle chiles can be chopped and used in scrambled eggs, on burgers, or mixed with...
- 2 teaspoons ground cumin, divided
- 1 16-ounce top sirloin steak
- 1 tablespoon olive oil
- 1 cup coarsely chopped red onion
- 1 cup canned crushed tomatoes
- 1/2 cup low-salt chicken broth
- 2 tablespoons bittersweet or semisweet chocolate chips
- 3/4 teaspoon minced canned chipotle chiles in adobo or chipotle hot sauce
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon finely grated orange peel
- Fresh cilantro leaves
Meyer Lemon Raspberry Cupcakes
By Jillh929
Cupcakes: 1.Preheat oven to 350 degrees
- Cupcakes:
- 1 cup (2 sticks) unsalted butter
- 2 cups sugar
- 2 teaspoons vanilla bean paste or 1 vanilla bean, scraped
- 5 large eggs, separated
- 1 3/4 cups plus 2 tablespoons plus 1 teaspoon all-purpose flour
- 1 cup plus scant 1/3 cup cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- Meyer Lemon Curd
- Vanilla Bean Buttercream
- Sanding sugar
- 24 raspberries
- Filling:
- 1 cup sugar
- Zest of 3 lemons
- 3 large eggs
- 4 large egg yolks
- 1 cup Meyer lemon juice
- 5 ounces unsalted butter, chilled and cut into small pieces
- Vanilla Bean Buttercream:
- 2 cups (4 sticks) unsalted butter, room temperature, cut into small pieces
- 3 1/2 cups confectioners' sugar, sifted
- Pinch of salt
- 1 vanilla bean, scraped
- 1 teaspoon pure vanilla extract
- 1/4 cup milk
Red Snapper with Cilantro, Garlic, and Lime
By Jillh929
Preheat broiler and lightly oil a shallow baking pan (1 inch deep)
- 6 (6- to 8-oz) red snapper fillets (1/2 inch thick) with skin
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/2 cup finely chopped fresh cilantro
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons finely grated fresh lime zest
Everyday Granola
By Jillh929
reheat oven to 300°F. Line rimmed baking sheet with parchment
- 3 cups old-fashioned oats
- 1 cup coarsely chopped pecans
- 1/2 cup unsweetened shredded coconut*
- 3 tablespoons (packed) brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon (generous) salt
- 1/3 cup honey
- 2 tablespoons vegetable oil
- 1 cup assorted dried fruit
Peanut Butter Sandwich Cookies
By Jillh929
The dough in this recipe will freeze, well wrapped, for up to 3 months
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup packed light-brown sugar
- 1 1/2 cups smooth peanut butter
- 1 large egg
- 1/2 cup whole milk
- 1/2 cup granulated sugar
Salmon with Mustard Maple Sauce
By Jillh929
Pat salmon dry and season with salt and pepper
- 4 (6- to 7-oz) pieces center-cut salmon fillet (1 1/4 inches thick), skinned
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 2 garlic cloves, finely chopped
- 2 teaspoons mustard seeds
- 1/4 cup chopped scallion greens
Banana Bread
By Jillh929
Set oven to 350 degrees F
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, toasted and chopped
Shrimp in Spiced Tomato Sauce
By Jillh929
his sauce gets a nice kick from ginger and coriander -- add a little more salt than you normally would so the shrim...
- 1 tablespoon extra-virgin olive oil
- 1 medium white onion, cut into medium dice
- 1 tablespoon plus 2 teaspoons minced peeled fresh ginger (from a 1-inch piece)
- 1 1/2 teaspoons ground coriander
- 1/8 teaspoon cayenne pepper
- 1 teaspoon finely grated lemon zest
- 1 can (28 ounces) whole peeled tomatoes
- Coarse salt and ground pepper
- 1 pound large frozen raw shrimp (peeled and deveined)
- Chopped cilantro, for serving
- Couscous (optional), for serving
Chickpea and Parsley Mash
By Jillh929
In a bowl, mash the chickpeas and combine the olive oil, parsley and vinegar
- 1 can (15.5 oz) chickpeas, rinsed
- 3 Tbsp olive oil
- 1/4 cup chopped parsley
- 1 Tbsp red-wine vinegar
Red Velvet Cake
By Jillh929
Cake Preheat oven to 350 degrees F
- 2 cups sugar
- 1/2 pound (2 sticks) butter, at room temperature
- 2 eggs
- 2 tablespoons cocoa powder
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar