Jillh929's profile page
Recipes
Baked Ziti
By Jillh929
The test kitchen prefers baked ziti made with heavy cream, but whole milk can be substituted by increasing the amou...
- 1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
- 2 large eggs , lightly beaten
- 3 ounces grated Parmesan cheese (about 1 1/2 cups)
- Table salt
- 1 pound ziti or other short, tubular pasta
- 2 tablespoons extra virgin olive oil
- 5 medium garlic cloves , minced or pressed through garlic press (about 5 teaspoons)
- 1 (28-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 cup plus 2 tablespoons chopped fresh basil leaves
- 1 teaspoon sugar
- Ground black pepper
- 3/4 teaspoon cornstarch
- 1 cup heavy cream (see note)
- 8 ounces low-moisture whole-milk mozzarella cheese , cut into 1/4-inch pieces (about 1 1/2 cups) (see note)
Strawberry Mascarpone Tart with Port Glaze
By Jillh929
For tart shell: 1 1/4 cups all-purpose flour 3 tablespoons granulated sugar Rounded 1/4 teaspoon salt 7 tab
- For tart shell:
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- Rounded 1/4 teaspoon salt
- 7 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fresh lemon juice
- 3 tablespoons cold water
- For filling:
- 1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
- 1/3 cup granulated sugar
- 3/4 cup ruby Port
- 1 pound mascarpone (about 2 cups)
- 1/4 cup confectioners sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 3/4 teaspoon pure vanilla extract
Candied-Fennel-Topped Lemon Cake
By Jillh929
Here comes the sun: Topped with graceful fans of candied fennel and bathed in a golden syrup, this lemony upside-do...
- For candied fennel:
- 1 small fennel bulb
- 3/4 cup sugar
- 3/4 cup water
- 3 (3-inch) strips lemon zest, thinly sliced
- 1 teaspoon fennel seeds
- For cake:
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 teaspoons grated lemon zest
- 3/4 cup well-shaken buttermilk
Chicken Burger with Roasted Poblano and Onion
By Jillh929
This summer, cook up a spicier, zestier twist on the burger -- it's sure to become a new favorite
- 1 poblano chile
- 4 teaspoons vegetable oil
- 1 large white onion, halved and thinly sliced lengthwise
- Coarse salt and ground pepper
- 1 1/4 pounds ground chicken breast
- 4 slices sharp yellow cheddar
- 2 teaspoons butter, room temperature
- 4 whole-wheat burger buns, split
Fish Tacos with Salsa Verde
By Jillh929
Fish tacos often involve deep-frying and heavy sauces
- 1 bunch fresh cilantro (roots and thick stems removed)
- 4 tablespoons fresh lime juice (from 2 limes)
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 1/2 bunch radishes (about 4 ounces), trimmed, halved, and thinly sliced
- 3 scallions, thinly sliced
- 1/2 jalapeno chile (ribs and seeds removed, for less heat), minced
- 1 1/2 pounds skinless tilapia fillets (about 4)
- 1/2 teaspoon ground coriander
- 12 corn tortillas (6 inches each)
Blondies
By Jillh929
Be very careful not to overbake the blondies; they dry out easily and will turn hard
- 1 cup pecans or walnuts (4 ounces)
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter ( 1 1/2 sticks), melted and cooled
- 1 1/2 cups packed light brown sugar (10 1/2 ounces)
- 2 large eggs , lightly beaten
- 4 teaspoons vanilla extract
- 6 ounces white chocolate chips (1 cup) or chopped bar, or 3 ounces each white chocolate and semisweet chocolate chips
Sweet Potato Cakes with Mango-Pineapple Chutney
By Jillh929
CHUTNEY Combine all ingredients in heavy medium saucepan
- CHUTNEY:
- 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple
- 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
- 1/2 cup sugar
- 6 tablespoons white wine vinegar
- 2 garlic cloves, pressed
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 4 whole cloves
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- POTATO CAKES:
- 1 8-ounce red-skinned sweet potato (yam)
- 1 8-ounce russet potato
- 3 tablespoons grated onion
- 2 large eggs, beaten to blend
- 2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
- 1 tablespoon all purpose flour
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- 2 tablespoons vegetable oil
- 1 cup Greek-style yogurt
Foolproof Chocolate Frosting
By Jillh929
This frosting may be made with milk, semisweet, or bittersweet chocolate
- 20 tablespoons (2 1/2 sticks) unsalted butter , softened (60 to 65 degrees)
- 1 cup confectioners' sugar (4 ounces)
- 3/4 cup Dutch-processed cocoa
- Pinch table salt
- 3/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces milk chocolate , melted and cooled slightly (see note)
Pistachio-Covered Cheese Log
By Jillh929
Pistachios give appealing texture and eye-catching color to our easy cheese-log appetizer
- 1 bar (8 ounces) cream cheese, room temperature
- 1 cup coarsely grated sharp white cheddar (4 ounces)
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- Coarse salt and ground pepper
- 1 cup shelled unsalted pistachios, coarsely chopped
Key Lime Coconut Cake
By Jillh929
Preheat oven to 350°F with rack in middle
- 1 cup sweetened flaked coconut
- 1 stick unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 tablespoon grated Key lime zest
- 2 large eggs
- 1 3/4 cups self-rising flour
- 3/4 cup whole milk
- 1/4 cup fresh Key lime juice, divided
- 1 cup confectioners sugar
- 1 tablespoon rum (optional)