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Recipes
Pineapple Pulled Pork Tacos
By 1buttons
Heat the oven to 300 degrees F
- Lime wedges, for serving Queso fresco, for serving Sour cream thinned with milk, for serving Red cabbage, shredded, for serving Butter lettuce, shredded, for serving Tortilla chips, for serving Cilantro, for serving
Thanksgiving Cake
By 1buttons
Vanilla Cake: Position a rack in the center of the oven, and preheat to 350°F
- Vanilla Cake
- 2 1/2 cups cake flour, plus more for flouring the bundt pan
- 2 cups sugar, plus more for unmolding cakes
- 2 cups Italian Custard Cream, optional
- 3/4 cup vegetable oil
- 2 1/4 teaspoons baking powder
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt
- 4 extra-large eggs
- 1 cup whole milk
- unsalted butter (about 2 tsp), nonstick spray or vegetable oil may be used for greasing the bundt pan
- 2 1/2 cups (5 sticks) unsalted butter, softened
- 5 cups powdered (10X) sugar
- 2/3 cup unsweetened Dutch-process cocoa powder
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 3 tablespoons lukewarm water
- 7 1/2 cups powdered (10X) sugar
- 2 1/4 cups vegetable shortening
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 tablespoons pure vanilla extract
- 1/4 cup plus 2 tablespoons cold water
Roasted Broccoli with Garlic and Anchovy
By 1buttons
Robin Bashinsky, Cooking Light NOVEMBER 2013
- 6 cups broccoli florets (about 1 bunch)
- 2 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 1 1/2 tablespoons butter, melted
- 2 teaspoons chopped fresh thyme
- 2 teaspoons grated lemon rind
- 3/4 teaspoon crushed red pepper
- 2 anchovy fillets, drained and minced
- 1/4 teaspoon kosher salt
Mini Corn Dogs with Cranberry Mustard
By 1buttons
Sunset DECEMBER 2013
- 1 cup flour
- 3/4 cup yellow cornmeal
- 3 tablespoons sugar
- 2 teaspoons kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups buttermilk
- 3 tablespoons butter, melted
- 1 large egg
- Vegetable oil
- 12 ounces thin hot dogs, each cut into 1 1/2-in. lengths
- Cornstarch
- Cocktail picks or toothpicks
Mocequa (Brazilian Fish Stew)
By 1buttons
Heat 1 tablespoon oil in a nonstick sauté pan over medium-high heat
- 2 tablespoons Extra-Virgin Olive Oil, divided
- 1 pound diced mild White Fish (such as snapper, grouper, or mahi mahi)
- 1 small Onion, chopped
- 4 large Garlic Cloves, minced
- 1/2 cup chopped Poblano Pepper
- 1/3 cup chopped Red Bell Pepper
- 1 teaspoon Tomato Paste
- 2 tablespoons chopped Fresh Cilantro, divided
- 1/2 teaspoon Coarse Salt, divided
- 1/8 teaspoon Paprika
- 1 cups Fish Stock, Clam Juice, or low-sodium Vegetable Broth
- 1 cup Coconut Milk
- 3 plum Tomatoes, seeded and diced
- 1/3 cup canned Hearts of Palm, drained and diced
- 1 tablespoon fresh Lemon Juice
- Freshly Ground Black Pepper, to taste
- cooked White Rice, for serving
Kielbasa with Onions and Sauerkraut
By 1buttons
Stir the kielbasa, sauerkraut, soup, apples, water and mustard in a 6-quart slow cooker
- pounds kielbasa (beef or turkey), cut into 2-inch-long pieces
- 1 package (about 16 ounces) sauerkraut, drained
- 2 cans (10 3/4 ounces each) Campbell's® Condensed French Onion Soup
- 3 medium apples, peeled and cut into quarters
- 1 cup water or white wine
- 2 tablespoons Dijon-style mustard
Home Made Fudge
By 1buttons
Line an 8"x8" pan with two strips of parchment paper the width of the pan with at least 3" of overhang on each side
- 1 1/2 cups toasted mixed nuts and/or dried fruits
- 1 pound good quality semisweet or bittersweet chocolate (finely chopped)
- 2 tablespoons unsalted butter (cut into small pats)
- 1 can sweetened condensed milk
- Pinch salt
- 2 teaspoon vanilla extract and/or strongly brewed espresso or liqueur
Baked Fish Sticks
By 1buttons
Preheat the oven to 400 degrees F
- Kosher salt and ground black pepper
- 1 pound firm-flesh white fish, such as cod, sliced into sticks about 1 inch by 3 inches
- 1/2 cup whole grain pastry flour (or white whole wheat flour)
- 1 teaspoon granulated garlic
- 2 slices whole grain bread (or sub 1 cup whole grain breadcrumbs)
- 1 teaspoon dried Italian herbs (optional; if kids don't freak out)
- 1 large egg
- Olive oil, in a spray bottle or mister (or nonstick vegetable spray)
Lemon Chiffon Pie
By 1buttons
1. FOR THE CRUST: Adjust oven rack to lower-middle position and heat oven to 325 degrees
- CRUST
- 9 whole graham crackers
- 3 tablespoons sugar
- 1/8 teaspoon salt
- 5 tablespoons unsalted butter, melted
- FILLING
- 1 teaspoon unflavored gelatin
- 4 tablespoons water
- 5 large eggs (2 whole, 3 separated)
- 1 1/4 cups (8 3/4 ounces) sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1 tablespoon grated lemon zest plus 3/4 cup juice (4 lemons)
- 1/4 cup heavy cream
- 4 ounces cream cheese, cut into 1/2-inch pieces, softened
Pork Pozole
By 1buttons
Directions 1. Combine the hominy, tomatoes, enchilada sauce, onion, garlic, and cumin in a 4-quart slow cooker
- Ingredients
- 1 can (15 ounces) yellow or white hominy, drained
- 1 can (14.5 ounces) Mexican-style diced tomatoes
- 1 can (10 ounces) mild green enchilada sauce
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1-1/2 pounds boneless pork loin
- 1/2 cup chopped cilantro
- 1 tablespoon lime juice
- Baked tortilla chips
- Diced avocado and lime wedges, optional