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Vanilla Cupcakes

Vanilla Cupcakes

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This basic recipe is from Food and Wine magazine

  • 1 c plus 2 tbs flour
  • 2 tbs cornstarch
  • 1 1/4 tsp baking powder
  • 1/8 tsp salt
  • 3/4 c sugar
  • 2 eggs, room temp
  • 1 1/4 tsp vanilla extract
  • 4 tbs unsalted butter, melted
  • 1/4 c canola oil
  • 1/2 c milk, room temp
5/5 (1 Votes)

Fruitcake alla Grey Goose

Fruitcake alla Grey Goose

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This is a light fruitcake that is no where near the 5 pounder I made for my dad when I was growing up

  • 1 3/4 c bread flour
  • 2 tbs instant yeast
  • 1/2 tsp salt
  • 2 tbs plus 2 tsp sugar
  • 2 tbs ground cinnamon
  • 1 tbs & 1 tsp ground nutmeg
  • 1 tbs ground clove
  • 1 tbs & 1 tsp ground ginger
  • 3 tbs & 2 tsp finely ground fennel seed
  • 4 tbs & 2 tsp ground coriander
  • 2 tbs & 2 tsp ground anise
  • 4 tbs unsalted butter, room temp
  • 1 egg
  • 2 3/4 oz milk
  • 1/2 tsp lemon extract
  • 1/2 tsp vanilla extract
  • 1/2 cup pecans, chopped
  • 1 c raisins
  • 1/3 c mixed glaced fruit
  • dark rum or brandy
  • melted butter
  • confectioner's sugar
0/5 (0 Votes)

Basil Pesto Sauce

Basil Pesto Sauce

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This recipe is from John Williams, winemaker extraordinaire of Frogs Leap Vineyard in Napa Valley

  • 4 cups basil packed
  • 1/2 cup evoo
  • 1/2 cup parmesan cheese
  • 1/4 cup pine nuts
  • 3 tbs pecorino (if don't have, just increase parmesan cheese amounts accordingly)
  • 2 cloves garlic, minced
  • 1 tsp herbs de provence
  • sea salt (fleur de sel is best)
0/5 (0 Votes)

Texas-Style Sheet Cake

Texas-Style Sheet Cake

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This recipe is from a San Antonio newspaper

  • Cake:
  • 2 sticks unsalted butter
  • 1 cup water
  • 1 tsp baking soda
  • 1 tbs vinegar
  • 2 cups sugar
  • 2 cups flour
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 tsp vanilla
  • Reduced-fat Icing:
  • 3 tbs butter
  • 1/4 cup cocoa
  • 4 - 6 tbs milk
  • 1 tsp vanilla extract
  • 2 1/2 cups powdered sugar, sifted
0/5 (0 Votes)

Balsamic Cherry Pork Chops

Balsamic Cherry Pork Chops

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This recipe was printed in the Parade Magazine in July 2011

  • 2 tbs evoo (plus 2 tsp)
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/4 cup balsamic vinegar
  • 3 cups frozen cherries, chopped
  • 1/4 cup chicken stock
  • 3 tbs cold butter, cut into cubes
  • 1/2 tsp sea salt, plus more for taste
  • 1/2 tsp coarse ground black pepper, plus more for taste
  • 4 pork chops
0/5 (0 Votes)

South of the Border Pound Cake

South of the Border Pound Cake

By

This recipe was shared with me, originally with Southern Living

  • 1 8 oz pkg semisweet chocolate baking squares, chopped.
  • 1 cup unsalted butter,softened
  • 1 1/2 cups sugar
  • 4 eggs
  • 1/2 cup chocolate syrup
  • 2 teaspoons vanilla extract
  • 2 1/2 cups flour
  • 1 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1 cup buttermilk
  • confectioner's sugar
  • toasted sliced almonds
0/5 (0 Votes)

Salmon with Spinach and Chickpeas

Salmon with Spinach and Chickpeas

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this recipe is from Martha Stewart Living, March 2011

  • 3/4 c flat-leaf parsley
  • 1 garlic clove- (I use minced)
  • 1 tbs + 2 tsp evoo
  • 4 salmon fillets
  • coarse salt & pepper
  • 1/2 tsp red-pepper flakes
  • 5 c baby spinach (6 1/2 oz)
  • 1 cup canned chickpeas, drained & rinsed.
0/5 (0 Votes)

Fudge Layer Cake

Fudge Layer Cake

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This reciped is from the newspaper submitted by Frankie Wagner

  • Frosting:
  • 2 c sugar
  • 1 3/4 c flour
  • 3/4 c cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 1 c milk
  • 1/2 c vegetable oil
  • 2 tsp vanilla extract
  • 1 c boiling water
  • 1 sq unsweetened chocolate
  • 1 stick butter
  • 1/2 c whole milk
  • 2 tsp vanilla
  • 2 c sugar
0/5 (0 Votes)

Goat Cheese Mousse with Red-Wine Caramel

Goat Cheese Mousse with Red-Wine Caramel

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This recipe is from Food and Wine magazine

  • 2 c dry red wine
  • 1/2 c ruby port
  • 1 tsp whole black peppercorns
  • 1 shallot, minced
  • 2 thyme sprigs, plus 1/2 tsp chopped thyme
  • 1 1/2 c sugar
  • 4 c strawberries,hulled (2 pints)
  • 2 tsp finely grated orange zest
  • 2 tbs water
  • 1 11 oz log of fresh goat cheese, softened
  • 2 tbs heavy cream
  • pinch black pepper
  • crostini or baguette and toasted walnuts, for serving
0/5 (0 Votes)

Rigatoni w/Fennel, Sausage and Tomato

Rigatoni w/Fennel, Sausage and Tomato

By

This recipe is from the Wall Street Journal

  • 2 large fennel bulbs
  • 2 yellow onions, chopped
  • sea salt
  • coarse black pepper
  • 1/2 tsp red pepper flakes
  • 1 lb sweet italian sausage removed from casings and crumbled
  • 1 28 oz can crushed tomatoes
  • 1 c coarsely chopped mixed basil and parsley,separated into 1/2 cups
  • 1/4 c heavy cream
  • 1 lb rigatoni
  • 1/4 c grated parmesan cheese
  • chopped fennel fronds
  • Grated parmesan cheese to serve
0/5 (0 Votes)