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Recipes
Homemade Tootsie Rolls
By susanwadle
In a large bowl, combine honey, cocoa powder and vanilla using a whisk
- 1/2 cup honey
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, melted
- 1/4 cup powdered sugar, sifted
- Pinch of salt
- 1 to 1 1/4 cup instant non-fat dry milk powder
ARROZ CON POLLO
By susanwadle
Season the chicken with salt and pepper
- One 4-pound chicken, cut into 8 pieces
- 6 tablespoons extra virgin olive oil
- 1 yellow onion, finely chopped
- 6 garlic cloves, minced
- Salt and freshly ground pepper
- 6 tablespoons freshly chopped parsley
- 1/2 cup roasted piquillo peppers, cut into thin strips
- 1 teaspoon smoked paprika
- 1 pinch of saffron
- 3 1/2 cups of chicken broth
- 1/2 cup dry white wine
- 2 cups Valencia or Arborio rice
Chocolate Ganache Glaze
By susanwadle
Directions Bring cream to a boil in a small saucepan
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Jeni's Splendid Roasted Strawberry and Buttermilk Ice Cream
By susanwadle
Jeni's Splendid Ice Cream is very famous out of Columbus Ohio
- 1 pint strawberry
- 1/2 cup sugar
- 3 tablespoons lemon juice
- 1 1/2 cups whole milk
- 2 tablespoons cornstarch
- 2 ounces cream cheese, softened
- 1/8 teaspoon fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- 1/4 cup buttermilk
Extra-Bitter Hot Fudge Sauce
By susanwadle
Chop the bittersweet and unsweeted chocolate and set aside
- 1 medium pot
- 1 whisk
- 1 spatula
- 1 pint-sized container for storage
- 1 cup water
- 1 T + 1tsp cornstarch
- 1/3 cup granulated sugar
- 1/3 cup light corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 3 ounces unsweetened chocolate, chopped
- 5 ounces bittersweet chocolate, chopped
Dulce De Leche (Crockpot) Recipe #107253 from CDKitchen.com
By susanwadle
Place individual oven-safe ramekins in the bottom of your slow cooker
- 2 cans (14 ounce size) sweetened condensed milk
Risotto with Artichoke Hearts
By susanwadle
From Chris Rich and Tastebook
- 3 cloves garlic, chopped
- 1/2 yellow onion, chopped
- 2 T olive oil
- 2 T butter
- 2 c dry Arborio rice
- 6 c chicken broth
- 2 1/4 oz cans artichoke hearts, drained and quartered
- 2 c frozen peas, thawed
- 2 t chopped fresh dill
- zest of 1 lemon
- 1 c Parmesan cheese
Chicken Marbella
By susanwadle
Preheat oven to 350 degrees
- 4 chickens, 2 1/2 pounds each, quartered
- 1 head of garlic, peeled and finely pureed
- 1/4 cup dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Sour Cream & Potato Sweet Dough
By susanwadle
from Susan Wadle and Fine Cooking
- For the dough:
- 8 oz. (1-1/2 cups) plus 3 Tbs. unbleached all-purpose flour
- 1 tsp. instant yeast (Red Star QuickRise, Saf’s Perfect Rise, Fleischmann’s RapidRise, or bread machine yeast)
- 3 Tbs. water
- 1 very small potato, peeled, boiled, and sieved (to yield 1/4 cup)
- 2 large egg yolks
- 2 tsp. pure vanilla extract
- 1/4 cup sour cream
- 3 Tbs. granulated sugar
- 1/2 tsp. table salt
- 1-1/2 oz. (3 Tbs.) cold unsalted butter
Panna Cotta with Fresh Berries
By susanwadle
Susan d'Autremont Giada de Laurentiis
- 1 cup whole milk
- 1 tablespoon unflavored powdered gelatin
- 3 cups whipping cream
- 1/3 cup honey
- 1 tablespoon sugar
- Pinch salt
- 2 cups assorted fresh berries