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Recipes

Hot Fudge Pie

Hot Fudge Pie

By

Julie Grimes, Southern Living DECEMBER 2013

  • 1 refrigerated piecrust
  • 1 cup half-and-half
  • 1/4 cup butter
  • 8 ounces bittersweet chocolate, chopped
  • 1 1/2 cups sugar
  • 3/4 cup unsweetened cocoa
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon table salt
  • 2 large eggs
  • 3 large egg yolks
4.4/5 (16 Votes)

Caribbean Coconut Fish Sauce

Caribbean Coconut Fish Sauce

By

It's great for any firm meated fish or even grilled chicken

  • 2 tablespoons olive oil
  • 1/2 medium onion, finely diced
  • 1 garlic clove, finely diced
  • 1 jalapeno, finely diced
  • 1 lime, zest of, finely diced
  • 1 1/2 cups chicken broth
  • 1 -2 lime, juice of
  • salt and pepper
  • 3/4 cup unsweetened coconut milk
  • 1 1/2 tablespoons butter
  • 1/4 bunch cilantro, chopped
  • 2 garlic chives, chopped (optional)
4.7/5 (3 Votes)

Milk Chocolate-Pistachio Tart

Milk Chocolate-Pistachio Tart

By

1. Coat a 9-inch fluted round tart pan with a removable bottom with cooking spray

  • Vegetable oil cooking spray, for pan
  • FOR THE CRUST
  • 3/4 cup all-purpose flour, plus more for surface
  • 1/4 cup unsweetened cocoa powder
  • 1/3 cup unsalted shelled pistachios, chopped
  • Salt
  • 1 stick unsalted butter, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • FOR THE PISTACHIO PASTE
  • 1/2 cup unsalted shelled pistachios
  • 1/4 cup sugar
  • Salt
  • 1 teaspoon safflower oil
  • FOR THE FILLING
  • 5 ounces milk chocolate, chopped
  • 1/2 cup heavy cream
  • 1/4 cup whole milk
  • 1 large egg, beaten
  • Garnish: finely chopped pistachios (optional)
4/5 (1 Votes)

Ambrosia Streusel Bars with Shortbread Crust

Ambrosia Streusel Bars with Shortbread Crust

By

1. Prepare Crust: Preheat oven to 400°

  • CRUST
  • 2 1/2 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cups cold butter, cut into pieces
  • 2 large egg yolks
  • FILLING
  • 1 1/2 cups fresh pineapple chunks
  • 1 cup orange marmalade
  • 2 tablespoons granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1/2 cup drained maraschino cherries, coarsely chopped
  • STREUSEL
  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon kosher salt
  • 3 tablespoons cold butter, cut into pieces
  • 1 cup toasted coconut chips (such as Dang)
4.4/5 (9 Votes)

Coconut-Orange Rolls

Coconut-Orange Rolls

By

Prep 30 min, stand 5 min, rise 3 hrs, bake 30 min

  • 1 envelope active dry yeast
  • 1/4 cup wamr water (100-110*)
  • 1 cup Domino sugar, divided
  • 8 Tbsp butter, melted and divided
  • 1 tsp salt
  • 2 large eggs
  • 1/2 sour cream
  • 3 cups all-purpose flour
  • 1 cup sweetened flaked coconut, toasted and divided
  • 2 Tbsp grated orange rind
  • Crisco no-stick cooking spray
  • Orange Glaze
4/5 (1 Votes)

Chicken Curry Bar

Chicken Curry Bar

By

1. Heat oil in a large skillet over medium-high heat

  • 1 tablespoon canola oil
  • 1 large white onion, vertically sliced
  • 2 garlic cloves, minced
  • 2 pounds skinless, boneless chicken thighs, cut into 1-inch-thick slices
  • 2 teaspoons curry powder
  • 1 teaspoon salt
  • 1 cup unsalted chicken stock
  • 1 cup light coconut milk
  • 1/2 teaspoon crushed red pepper
  • 1/2 cup flaked unsweetened coconut, toasted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup golden raisins
  • 1/2 cup dried banana chips
  • 1/2 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup thinly sliced mint leaves
  • 8 lime wedges
  • 4 cups precooked brown rice
4.3/5 (4 Votes)

Whiskey Whoopie Pies

Whiskey Whoopie Pies

By

Southern Living SEPTEMBER 2013

  • 1 cup granulated sugar
  • 1/2 cup butter, softened
  • 1/4 teaspoon table salt
  • 1 large egg
  • 1 large egg yolk
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons whiskey
  • 3 1/2 cups powdered sugar
  • 3/4 cup toasted chopped pecans
4.6/5 (7 Votes)

Gingery Chicken Fried Rice

Gingery Chicken Fried Rice

By

Preheat a wok or cast-iron skillet over high heat

  • 6 tablespoons vegetable oil
  • 3 eggs, beaten
  • 2 cups diced roast chicken (preferably dark meat)
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 1/4 ounces fresh ginger, peeled and cut into matchsticks
  • 4 cups cold cooked long-grain rice
  • 1/2 cup thawed frozen peas
  • 2 tablespoons soy sauce, plus more for serving
  • 4 teaspoons white vinegar
  • 1/2 teaspoon toasted sesame oil
5/5 (1 Votes)

White Barbecue Sauce

White Barbecue Sauce

By

Whisk together all ingredients until blended

  • 1 1/2 cups mayonnaise
  • 1/4 cup water
  • 1/4 cup white wine vinegar
  • 1 tablespoon coarsely ground pepper
  • 1 tablespoon Creole mustard
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 garlic cloves, minced
  • 2 teaspoons prepared horseradish
4.6/5 (7 Votes)

Vegetable Pasta Salad with Goat Cheese

Vegetable Pasta Salad with Goat Cheese

By

Vanessa T. Pruett, Cooking Light APRIL 2013

  • 6 ounces uncooked strozzapreti or other short pasta
  • 1 1/2 cups (2-inch) cut asparagus
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 cup extra-virgin olive oil
  • 1 cup sliced cremini mushrooms
  • 1/2 cup chopped red bell pepper
  • 1/4 cup sliced green onions
  • 3 tablespoons small fresh basil leaves
  • 2 tablespoons halved pitted kalamata olives
  • 2 tablespoons fresh oregano leaves
  • 2 tablespoons flat-leaf parsley leaves
  • 3 ounces goat or feta cheese, sliced
  • 2 tablespoons coarsely chopped walnuts, toasted
  • Quick Chilled Pea Soup
4.4/5 (5 Votes)