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Cilantro-Mint Yogurt Sauce

Cilantro-Mint Yogurt Sauce

By

1. Puree all ingredients in food processor until smooth 2

  • 1 Cup Greek style yogurt
  • 1/3 Cup chopped cilantro
  • 2 Tablespoon chopped fresh mint
  • 1 Tablespoon olive oil
  • 1 Teaspoon sugar
0/5 (0 Votes)

Sweet Cherry Pie

Sweet Cherry Pie

By

From LA Times. The recipe calls for flaky pie crust which can also be found under my recipe collections

  • 3/4 cup sugar, plus extra for sprinkling over the pie
  • 1/4 cup cornstarch
  • 6 cups sweet cherries, stemmed and pitted
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange liqueur, preferably Grand Marnier
  • Prepared flaky pie crust for 1 double-crust pie
  • 1 egg
4.6/5 (25 Votes)

Miso Sake Marinade

Miso Sake Marinade

By

From LA Times

  • 2 cups (roughly 15 ounces) white or red miso
  • 3 tablespoons sake
  • 3 tablespoons mirin
  • tablespoon sugar (optional)
4.2/5 (5 Votes)

Tangelo Pudding

Tangelo Pudding

By

This recipe is from the LA Times

  • 1 tablespoon finely grated tangelo zest (from 2 to 3 tangelos)
  • 1 tablespoon sugar
  • 3 tablespoons cornstarch
  • Salt
  • 2 cups freshly squeezed tangelo juice (from 10 to 12 tangelos)
  • 1 tablespoon unsalted butter
  • 1 tablespoon orange flower water
  • 1 1/2 teaspoons honey
4.6/5 (12 Votes)

Nectarine Almond Crumble Pie

Nectarine Almond Crumble Pie

By

From LA Times. This recipes assumes that you have one portion of uncooked pie dough

  • Crumble topping:
  • 2/3 cup whole almonds
  • 1/2 cup flour
  • 1/4 cup plus 1 tablespoon light brown sugar
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cinnamon
  • 1/4 cup plus 1 tablespoon cold butter, cut into 1/2-inch cubes
  • Pie and assembly:
  • 1/4 cup plus 2 tablespoons sugar
  • 1/2 cup plus 2 tablespoons flour
  • 8 cups sliced nectarines
  • 11/2 teaspoons almond extract
  • 1 baked 9-inch single pie crust
  • 1 egg
  • Prepared crumble topping
4.4/5 (13 Votes)

Blueberry Muffins

Blueberry Muffins

By

1. Preheat oven to 400°F 2

  • 2 Cup All-Purpose Flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp Salt
  • 3/4 Cup milk
  • 1 Large Egg
  • 1/2 tsp vanilla extract
  • 1 stick unsalted butter (room temp)
  • 1 Cup Sugar
  • 1 1/2 Cup blueberries (fresh)
0/5 (0 Votes)

Stella's Signature Shrimp and Grits

Stella's Signature Shrimp and Grits

By

this recipe was featured in the LA Times and is from Stella's Southern Bistro in Simpsonville, South Carolina

  • SHRIMP STOCK:
  • 3 tablespoons oil
  • Shells from 36 medium (21/25 count) shrimp (the shrimp are used in the ragout below)
  • 1/2 onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, chopped
  • 1 bay leaf
  • 4 black peppercorns
  • 2 to 3 sprigs thyme
  • 1 tablespoon tomato paste
  • 2 cups white wine, divided
  • 6 cups water
  • CREAMY GRITS:
  • 1 cup heavy cream
  • 1 cup milk, more if needed
  • 1 cup water, more if needed
  • 1 cup stone ground grits (the restaurant uses Adluh Mills white grits)
  • 1 teaspoon salt, more to taste
  • 1/4 to 1/2 cup (1/2 to 1 stick) butter, cubed
  • SHRIMP RAGOUT:
  • 12 slices thick-cut applewood smoked bacon, cut into 1/4-inch pieces
  • 1 cup diced red bell pepper
  • 3 dozen shelled medium shrimp
  • 1 1/2 cups peeled and chopped fresh plum or canned tomatoes
  • 2 tablespoons Creole seasoning
  • 1 cup Shrimp Stock
  • 2 tablespoons butter, chopped
  • 1 cup sliced green onions, divided
  • Hot sauce, optional
  • Creamy Grits
4.5/5 (13 Votes)

Corn and Mung Bean Salad

Corn and Mung Bean Salad

By

1. Soak beans in cold water for 5 hours or overnight 2

  • 1 Cup dried mung beans, rinsed and drained
  • 1.5 Cup fresh corn or 1 cup frozen
  • 1 Bunch green onions finely chopped
  • 1/4 Cup lime juice
  • 1/4 Cup gomashio (Japanese seasoned salt)
0/5 (0 Votes)

Chiffon Cake

Chiffon Cake

By

This recipe was featured in the LA Times

  • 2 cups (8 ounces) cake flour
  • 1 1/2 cups sugar, divided
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 7 eggs separated, plus 2 egg whites
  • 1/2 cup vegetable oil
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cream of tartar
4.7/5 (12 Votes)

Tecate Cake

Tecate Cake

By

From LA Times recipe that was submitted by Kiss My Bundt Bakery

  • Tecate Syrup
  • 3 cups Tecate Beer
  • 3/4 cup sugar
  • Beer cake
  • 2 1/2 cups (10.6 oz) flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 stks butter
  • 1 3/4 cups (12 oz) sugar
  • 3/4 cup milk
  • 1/2 cup Tecate
  • 1 1/2 tsp vanilla
  • 1/2 cup plus 3 tbs Tecate syrup
  • Tecate Buttercream Frosting
  • 2 sticks (1 C) butter, room temp
  • 4 cups powdered sugar, sifted
  • 3 tbs Tecate syrup
  • 1-2 tbs milk, or as needed
4.4/5 (21 Votes)