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Recipes
Tempura Batter Recipe
By trf0ster
The tempura batter recipe produces that light, golden, crispy batter you thought you could only experience in Asian...
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup ice water
- Yellow food coloring (optional)
- Oil for deep frying
- Your choice of dippers; shrimp, scallops, chunky-cut chicken and vegetables are good.
Marshmallow Fondant
By trf0ster
This method uses a strong stand mixer, like a kitchen-aid, but you can also knead the fondant by hand
- 16 ounces mini marshmallows
- 2 pounds powdered sugar
- 4 tablespoons water
- shortening for greasing the bowl etc.
Lemon Tea Cookies
By trf0ster
for the cookies Cream butter, lemon zest and juice until fluffy
- for the cookies
- 3/4 cup (1 1/2 sticks) unsalted butter
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 1/4 cup flour
- 1/2 cup cornstarch
- 1/3 cup confectioners’ sugar
- for the frosting
- 3/4 cup confectioners’ sugar, sifted
- 1/4 cup unsalted cold butter, cut into 1/2 inch cubes
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
Peanut Butter Pie
By trf0ster
1. Prepare the VANILLA WAFER CRUMB CRUST (below) 2
- Vanilla Wafer Crumb Crust:
- 1 1/4 cup vanilla wafer crumbs
- 1/4 cup sugar
- 1/3 cup melted margarine
- Chocolate Icing:
- 1/4 cup milk chocolate chips
- 1 tablespoon plus 1 teaspoon semi-sweet chocolate chips
- 2 tablespoons heavy whipping cream
- Peanut butter drizzle:
- 1 tablespoon creamy peanut butter
- 1 teaspoon vegetable oil
- Pie:
- 4 oz. cream cheese, softened
- 1/2 cup plus 1 tablespoon vanilla extract
- 2 3/4 cups non-dairy whipped topping, thawed
- 1/2 cup Reese's Peanut Butter Cups, chopped and divided
- 1/4 cup chopped, dry roasted peanuts
Fiesta Chili Corn Bread
By trf0ster
From The Pampered Chef recipe book "Classics"
- Corn Bread Crusts
- 2 pk (8.5 oz. ea.) corn muffin
- 2 Eggs; slightly beaten
- 1 can (11 oz.) Mexican style corn, drained
- 2/3 cup milk
- Filling
- 1 can (15 oz) no beans chili
- 1 cup Cheddar cheese; shredded
- 1 cup Monterey jack cheese
- 1/2 cup Green onions (greens
- 1 can (2.25 oz) Black olives;
- Sour cream (optional)
Homemade Soft Pretzels
By trf0ster
From Alton Brown
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Chocolate Turtle Cheesecake
By trf0ster
1. Place caramels and evaporated milk in a saucepan
- 1 (7-ounce) package soft caramels
- 1/4 cup evaporated milk
- 3/4 cup chopped pecans, divided use
- 1 (9-inch) chocolate crumb pie crust
- 2 (3-ounce) packages cream cheese, softened
- 1/2 cup sour cream
- 1 1/4 cups milk
- 1 (3.9-ounce) package chocolate instant pudding mix
- 1/2 cup fudge topping
Velveeta Cheesy Chicken & Broccoli Rice
By trf0ster
COOK chicken in large nonstick skillet on medium-high heat 5 min
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 can (14-1/2 oz.) chicken broth
- 2 cups instant white rice, uncooked
- 1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 1 pkg. (10 oz.) frozen chopped broccoli, thawed
Drunken Pork Chops
By trf0ster
1. In a shallow glass or ceramic dish, mix the wine, bay leaves, rosemary, coriander, nutmeg, and cloves
- 2 cups dry red wine
- 2 bay leaves
- 2 tablespoons minced fresh rosemary
- 1 teaspoon ground coriander
- 1/2 teaspoon ground nutmet
- 1/2 teaspoon ground cloves
- 6 bone-in loin pork chops *about 5 ounces each), trimmed, cut 1 inch thick
Tortilla Soup
By trf0ster
From Cooking with Paula Deen, Jan/Feb 2007
- 2 1/2 pounds split chicken breasts
- 3 quarts water
- 3 ribs celery, chopped
- 1 large yellow onion, quartered
- 1/4 cup butter
- 1 sweet onion, chopped
- 1 red bell pepper, chopped
- 2 jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 (28-ounce) can petite diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons ground cumin
- 1 1/2 teaspoons salt
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- 3 tablespoons vegetable oil
- 6 corn tortillas, cut into thin strips
- Sour cream, cilantro (optional)