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Recipes
Fiesta Taco Casserole
By trf0ster
1. Heat oven to 350°F. In 10-inch skillet, cook turkey over medium heat 8 to 10 minutes, stirring occasionally, un...
- 1 lb lean ground turkey
- 1 can (15 to 16 oz) spicy chili beans in sauce, undrained
- 1 cup Old El Paso® Thick 'n Chunky salsa
- 2 cups coarsely broken tortilla chips
- 4 medium green onions, sliced (1/4 cup)
- 1 medium tomato, chopped (3/4 cup)
- 1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
- Tortilla chips, if desired
- Shredded lettuce, if desired
- Additional Old El Paso® Thick 'n Chunky salsa, if desired
Russian Tea
By trf0ster
In a large ziploc bag, combine all the ingredients
- 1 cup powdered Tang
- 1/2 cup powdered lemonade (such as Country Time)
- 1/4 cup unsweetened instant tea
- 1/4 cup sugar
- 1/4 heaping teaspoon ground cloves
- 1/2 heaping teaspoon ground cinnamon
Shredded Pork Taquitos
By trf0ster
Preheat oven to 275 degrees
- Cilantro and Lime Sour Cream:
- 2 tsp olive oil
- 1 1/2 - 2 lb pork butt roast (you can use pork sirloin because it's lean)
- 3-4 fire roasted poblano peppers* or 1- 7 oz can of whole green chiles
- NOTE: Or, use a quality brand of Chili Verde Sauce, about 1 1/2 cups or 12 oz.
- 5-6 cloves of garlic, minced
- 1/2 cup sour cream (I used non fat)
- 1-2 tbsp cilantro, chopped
- Juice of 1/2 a lime
- 1 large onion, cut into rough chunks
- Dry Rub (note, measurements are approximate; adjust to suit your taste)
- 1 Tbsp. Dried oregano
- 1 Tbsp. Cumin powder
- 1 tsp. chili powder
- 1 tsp. Garlic powder
- 1 Tbsp Kosher salt and fresh cracked pepper, to taste
- 2 cups of chicken broth
- Dips:
- Guacamole
- Salsa
- Cilantro and Lime Sour Cream
- Additional Ingredients:
- 12 (or more) corn tortillas
- Shredded Mexican cotija cheese (or cheese of your choice)
- 1-2 Tbsp vegetable oil
- NOTE: I froze half of the shredded pork for a future meal because I had approximately 12-14 taquitos using just half of the mixture. You can make shredded pork tacos at another time, for a quick fix m
Coq au Vin Casserole
By trf0ster
1. Preheat oven to 350 degrees F
- 2 1/2 - 3 pounds chicken drumsticks and/or thighs, skin removed
- 2 tablespoons vegetable oil
- Salt and ground black pepper
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 1/4 cups Pinot noir or Burgundy wine
- 1/4 cup chicken broth or water
- 1 cup whole fresh mushrooms
- 2 medium carrots, very thinly sliced (1 cup)
- 18 frozen small whole onions, thawed (2/3 cup)
- 1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
- 1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 2 cloves garlic, minced
- 2 slices bacon, crisp-cooked, drained, and crumbled
- Snipped fresh parsley (optional)
- 3 cups hot cooked noodles (optional)
Hummus Crusted Chicken
By trf0ster
1. For hummus, in a blender or food processor combine beans, the 3 tablespoons olive oil and the lime juice; proces...
- 1 15- to 16-oz. can navy beans, rinsed and drained
- 3 Tbsp. olive oil
- 3 Tbsp. lime or lemon juice
- 4 skinless, boneless chicken breast halves
- Salt and ground black pepper
- 2 cups coarse soft bread crumbs
- 2 to 3 Tbsp. olive oil
- Lime or lemon wedges
Holiday Eggnog
By trf0ster
In a saucepan, blend milk, cinnamon, cloves, and ½ teaspoon of vanilla over low heat
- 12 egg yolks
- 5 whole cloves
- 4 cups milk
- 4 cups cream
- 3 cups light rum (optional)
- 1 3/4 cups sugar
- 2 1/2 teaspoons vanilla
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground nutmeg
Yellow Butter Cake with Chocolate Frosting
By trf0ster
To make the cakes, preheat the oven to 350˚ F
- Cake:
- 2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing pans
- 1 1/2 cups all-purpose flour, plus more for dusting pans
- 1 1/2 cups cake flour
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 3/4 cups sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 1 1/4 cups milk
- Frosting:
- 1 lb. semisweet chocolate, finely chopped
- 6 tbsp. Dutch-process cocoa powder
- 6 tbsp. boiling water
- 3 sticks (1 1/2 cups) unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar, sifted
- Pinch of salt
Biscoff Speculoos Cookie Butter Bundt
By trf0ster
See ButterYum's blog (Chocolate Espresso Glaze) and A Beautiful Bite's blog (Cookie Butter Ganache) for options
- 3 cups (420 grams) all-purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 2 1/2 cups (500 grams) sugar
- 1 cup (2 sticks) unsalted butter, room temp
- 1 cup Speculoos Cookie Butter or Biscoff Butter (I used Trader Joe's Speculoos Cookie Butter)
- 4 eggs, room temp
- 1/2 cup milk, room temp (I used whole milk)
King Cake
By trf0ster
This sweet bread is traditionally made for Mardi Gras
- CAKE:
- 1 stick butter, plus 1 tablespoon
- 2/3 cup 99% fat free skim evaporated milk
- 1/3 cup sugar
- 2 teaspoons salt
- 2 packages dry yeast
- 1 cup warm water
- 4 eggs
- 1 tablespoon lemon rind, grated
- 2 tablespoons orange rind, grated
- 5 cups flour
- 1 cup flour, set aside
- FILLING:
- 1/2 cup dark brown sugar, packed
- 3/4 cup granulated sugar
- 1 tablespoon cinnamon
- 1 stick butter, melted
- TOPPING:
- 1 egg, beaten
- 1 cup sugar, colored (1/3 cup each of yellow, purple and green)
- 2 plastic babies (3/4 inch) or 2 lucky beans (dried fava)
Sesame Chicken
By trf0ster
1.Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons water
- 1 teaspoon vegetable oil
- 1 dash sesame oil
- 1 pound skinless, boneless chicken breast meat - cubed
- 1 cup chicken broth
- 1 cup white sugar
- 2 tablespoons distilled white vinegar
- 2 tablespoons dark soy sauce
- 2 tablespoons sesame oil
- 1 teaspoon chile paste
- 1 clove garlic, minced
- 1/4 cup cornstarch
- 1/2 cup water
- 1 quart olive oil for frying
- 2 tablespoons toasted sesame seeds