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Recipes
Kittencal's Spinach & Four-Cheese Manicotti (Vegetarian)
By trf0ster
1. Set oven to 350 degrees F
- 11/4 hours | 45 min prep
- (Try Jimmy Deans mild sausage)
- 3 tablespoons oil
- 1/4 cup onion, finely chopped (optional)
- 2 teaspoons fresh garlic (no more than that or the garlic will overpower the other ingredients!)
- 1 1/2 cups cottage cheese
- 1 1/2 cups shredded mozzarella cheese, divided (can use a bit more)
- 4 ounces cream cheese, softened
- 1/3 cup grated parmesan cheese (can use more)
- 1 teaspoon italian seasoning
- salt (to taste I use seasoned salt)
- 1/2-1 teaspoon fresh ground black pepper (or to taste)
- 1 (10 ounce) package fresh chopped spinach (chopped according to package directions, then hand-squeezed dry to remove excess moisture)
- 8 manicotti, cooked and drained (you might use more shells so I would cook 10)
- 4-6 cups marinara sauce (see my Kittencal's Marinara Pasta Sauce (Vegetarian))
- 1/4 cup parmesan cheese (or to taste)
- mozzarella cheese, for topping (any amount desired)
White-Chocolate Cherry Shortbread
By trf0ster
Preheat oven to 325 degrees F
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 cup cold butter
- 12 ounces white chocolate baking squares with cocoa butter, finely chopped
- 1/2 teaspoon almond extract
- 2 drops red food coloring (optional)
- 2 teaspoons shortening
- White nonpareils and/or red edible glitter (optional)
Moroccan Saffron Chicken Recipe
By trf0ster
Mix all ingredients in a Dutch oven or heavy-bottomed pot
- 1 whole chicken, cut into pieces and skin removed
- 2 large sweet onions, chopped medium
- 1 tablespoon ground ginger
- 1 teaspoon white pepper
- 1/2 teaspoon black pepper
- 2 small pieces (2 to 3") of cinnamon stick
- 1 teaspoon saffron threads, crumbled
- 1 teaspoon turmeric
- 1 1/2 to 2 teaspoons salt
- 1/4 cup butter
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
Pink Champagne Cupcakes
By trf0ster
1. Heat oven to 350°F (325°F for dark or nonstick pan)
- Champagne Cupcakes
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 1/4 cups champagne
- 1/3 cup vegetable oil
- 3 egg whites
- 4 to 5 4 to 5 drops red food coloring
- Champagne Frosting
- 1/2 cup butter or margarine, softened
- 4 cups powdered sugar
- 1/4 cup champagne
- 1 teaspoon vanilla
- 4 to 5 4 to 5 drops red food coloring
- Garnish
- Pink decorator sugar crystals
- Edible pink pearls
Easy Egg Nog
By trf0ster
In large bowl, combine milk, egg substitute, sugar and extracts; stir until sugar is dissolved
- 6 cups milk
- 1 container (8 ounces) egg substitute
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1/2 cup brandy (optional)
- Ground nutmeg or cinnamon (optional)
Coconut-Butterscotch-Fudge Cookies
By trf0ster
Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup butter or margarine, melted
- 1 egg
- 1 to 1 1/2 cups flaked coconut
- 1/2 cup butterscotch topping
- 3/4 cup hot fudge topping
Bacon-Wrapped Chicken Skewers With Pineapple and Teriyaki Sauce Recipe
By trf0ster
To make the brine: Whisk together water, soy sauce, sugar, and salt in a large bowl until solids are completely dis...
- For the Brine:
- 7 cups cold water
- 1 1/2 cups soy sauce
- 1/4 cup granulated sugar
- 2 tablespoon Kosher salt
- For the Chicken:
- 2 pounds boneless skinless chicken breasts
- 1 pound halved bacon slices
- 1 large pineapple, peeled, cored, and cut into 1-inch cubes
- To Cook:
- 1 cup teriyaki sauce
- Wooden skewers, soaked in water for at least 30 minutes prior to use
Mint Meringue Kisses
By trf0ster
Allow egg whites to stand at room temperature for 30 minutes
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 1/3 cups sugar
- 1/4 teaspoon mint extract
- 7 - 8 drops green food coloring
- 2 ounces semisweet chocolate, chopped
- 1/2 teaspoon vegetable oil
Vanilla Bean Caramels
By trf0ster
Line the bottom and sides of an 8-inch square baking dish with parchment paper
- 1 cup heavy cream
- 5 tbsp. unsalted butter
- 1/2 tsp. vanilla extract
- 1 vanilla bean pod, split lengthwise and scraped
- 1 1/4 tsp. fleur de sel, plus more for sprinkling
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup water
Gnocci Ricotta
By trf0ster
1 Discard any excess liquid that the Ricotta’s packaging may contain, then add Ricotta cheese, egg yolk, salt an...
- 250 g Ricotta
- 1 egg yolk (M-L)
- 1/4-1/2 tsp fine sea salt
- 30 g Parmigiano (or Pecorino), freshly grated
- 50-75 g all-purpose flour, extra for dusting the dough/board
- serve with tomato sauce or any kind of pesto