RJamoralin's profile page
Recipes
Potato Pancakes*
By RJamoralin
Episode: The Secret to Beef Brisket Level: Easy Recipe courtesy Anne Burrell
- 8 Yukon gold potatoes
- 2 to 3 tablespoons white wine vinegar
- 1 clove garlic, smashed
- Kosher salt
- 2 eggs
- Extra-virgin olive oil
Cheese Pumpkins*
By RJamoralin
Guests will enjoy clever edible pumpkins, whether served as an appetizer or used as a garnish
- Nutrition Information:
- 8 8 8-oz tablespoons smoked Cheddar cold pack cheese food (from 8-oz container), well chilled
- 2 2 2 teaspoons finely chopped peanuts
- 4 4 4 butter-flavored pretzel spindles or sticks, broken in half
- 16 16 16 tiny pieces fresh parsley leaves
- How-To
- Did You Know?
- to texture or firmness of cold pack cheese food can vary from brand to brand. Buy two brands, use the firmer one for pumpkins and snack on the softer one while making them!
Cold and Creamy Mango-Coconut Terrine*
By RJamoralin
Recipe by Lauren Chattman While creating this cold, creamy terrine with layers of fluffy coconut mousse and swee...
- 3/4 cup sugar
- 1/4 cup plus 3 tablespoons water
- 1/4 cup sesame seeds
- 1 pint mango sorbet, softened slightly
- 1 envelope unflavored gelatin
- One 15-ounce can cream of coconut (such as Coco López)
- 1 1/2 cups chilled heavy cream
- 1/4 teaspoon pure coconut extract (optional)
- Diced fresh mango and fresh coconut shavings, for garnish
Lemon Madeleines*
By RJamoralin
Episode: Girls Dinner LEVEL: Easy YIELD:24 madeleines Recipe courtesy Laura Calder
- 1 cup plus 2 tablespoons/150 g flour
- 1/2 teaspoon baking powder
- Pinch salt
- 2/3 cup plus 1 tablespoon/150 g butter
- 1/2 cup plus 2 tablespoons/125 g sugar
- 1 tablespoon brown sugar
- 1 tablespoon honey
- Zest of 1 lemon
- 4 eggs
Tootsie Roll Midgees*
By RJamoralin
By Todd Wilbur How would you react if your dentist suddenly whipped out a giant Tootsie Roll for you to bite down ...
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup butter (salted)
- 1/4 cup cocoa
- 1/4 cup sweetened condensed skim milk
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Apple Butter*
By RJamoralin
Episode: The Hockey Team LEVEL: Intermediate Recipe courtesy Chuck Hughes
- 5 pounds Macintosh apples, scrubbed and quartered (not peeled)
- 4 cups apple juice
- 2 cups brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- Juice of 1 lemon
Mrs. Fields Chocolate Chip Cookies *
By RJamoralin
Top Secret Recipes By Todd Wilbur
- 1 Cup Cold Unsalted Butter (Cubed)
- 1 Cup light brown sugar
- 3/4 Cup granulated sugar
- 1 1/2 teaspoons salt
- 2 eggs
- 1 tablespoon Madagascar vanilla extract
- 16 ounces all-purpose bleached flour (just over 3 cups)
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 cups high quality semi-sweet chocolate chips
Skillet Almond Shortbread
By RJamoralin
Episode: Special Occasion Dinner Level: Easy Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Y
- Nonstick cooking spray
- 1 1/2 cups plus 2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) butter, melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup sliced almonds with skins
Clementine Profiteroles with Chocolate Sauce*
By RJamoralin
Episode: Women in the Kitchen LEVEL: Intermediate Recipe courtesy Chuck Hughes
- CLEMENTINE MARMALADE:
- 12 clementines
- 2 cups/500ml sugar
- Zest and juice of 1 lemon
- PASTRY PUFFS:
- 1 cup/250ml milk
- 1/2 cup/125ml butter
- 1 tablespoon/15ml granulated sugar
- 1 teaspoon/5ml salt
- 1 cup/250ml flour, sifted
- 5 large eggs
- 1/4 cup/60ml toasted pistachios, crushed
- 1/4 cup/60ml coarse brown sugar (turbinado)
- CUSTARD CREAM:
- 2 cups/500ml 35-percent cream
- 1 cup/250ml sugar
- 1 vanilla bean, halved lengthwise and seeds scraped
- 8 egg yolks
- 1 cup/250ml whole shelled pistachios, plus more for garnish
- CHOCOLATE SAUCE:
- 2 cups/500ml chopped good-quality dark chocolate
- 1 cup/250ml 35-percent cream
Olive Garden Zuppa Toscana Soup
By RJamoralin
This is The Olive Garden's recipe, from their cookbook
- 1 lb ground Italian sausage
- 1 1/2 teaspoons crushed red pepper flakes
- 1 large diced white onion
- 4 tablespoons bacon, pieces
- 2 teaspoons garlic paste
- 10 cups water
- 5 chicken bouillon cubes
- 1 cup heavy cream
- 1 lb sliced russet potato (about 3 large)
- 1/4 bunch fresh kale, cut in small pieces