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Recipes
Poblano, Potato, and Corn Gratin
By gmasusan
by Marcela Valladolid
- 3 teaspoons olive oil, divided
- 2 large fresh poblano chiles,* stemmed, seeded, cut into 2 x 1/4-inch strips
- 1 1/4 pounds Yukon Gold potatoes, peeled, cut into 1/8-inch-thick rounds
- 1 cup frozen corn kernels, thawed
- 1 cup coarsely grated Oaxaca cheese or whole-milk mozzarella cheese, divided
- 1 1/2 cups half and half
- 2 tablespoons all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Lemon Cream Fillo Napoleon
By gmasusan
Directions Place the lemon zest in a medium bowl and set aside
- Zest of 2 lemons
- 1 cup lemon juice
- 3 teaspoons powdered gelatin
- 8 whole eggs
- 2 egg yolks
- 3 cups granulated sugar
- 1/4 teaspoon salt
- 12 ounces (3 sticks) butter, diced
- 8 sheets fillo pastry, each at least 16-inch by 11-inch in size
- 4 ounces (1 stick) butter, melted
- 8 tablespoons confectioners' sugar
- Half pint fresh blackberries
- 1 tablespoon confectioners' sugar
Cherry-Orange pull apart breakfast bread
By gmasusan
Sweet, buttery pull-apart bread is made easily by a fast cutting-and-stacking dough technique
- 1/2 cup butter
- 1/3 cup granulated sugar
- 1/2 cup chopped dried cherries
- 2 tablespoons grated orange peel (from 2 oranges)
- 2 cans Pillsbury™ refrigerated thin pizza crust
- 1/4 cup powdered sugar
- 1 teaspoon Watkins™ Pure Almond Extract
Corn Dog Bites
By gmasusan
In a large bowl, combine 1 cup flour, milk, cornmeal, sugar, melted butter, egg and baking powder
- 1 1/3 c. all-purpose flour, divided
- 1 c. milk
- 1 c. cornmeal
- 1/3 c. sugar
- 1/4 c. melted butter
- 1 large egg
- 2 tsp. baking powder
- kosher salt
- Freshly ground black pepper
- 4 hot dogs, sliced into 1" pieces
- 2 c. vegetable oil
- Ketchup, for serving
- Mustard, for serving
Hot Ham & Cheese Slices Recipe
By gmasusan
Directions In a large skillet, saute the mushrooms, pepper and onions in butter until tender
- Ingredients
- 1 cup sliced fresh mushrooms
- 1 small sweet red pepper, chopped
- 2 green onions, chopped
- 2 tablespoons butter
- 1 package (17.3 ounces) frozen puff pastry, thawed
- 1/2 pound thinly sliced deli ham
- 1/2 pound sliced Swiss cheese
The Perfect Pizza Dough
By gmasusan
The recipe is virtually fool-proof! Makes perfect pizza dough every time! Author: Nikki Recipe type: Bread
- 2 cups warm water
- 1 Tablespoon yeast
- 1 Tablespoon salt
- 5 cups flour, divided
- 4 Tablespoons olive oil (2 Tablespoons per pan)
Rhodes Overnight sticky buns
By gmasusan
mix all ingredients and pour over rolls
- 1 box butterscotch pudding
- 1/2 cup brown sugar
- 1 stick melted butter
- pecans
- 20 frozen rolls
Vegetarian Gravy
By gmasusan
combine the miso in the water and set aside In a large skillet, melt the margarine and add flour
- 2 tbs miso
- 2 tbs water
- 2 tbs butter
- 1/4 cup flour
- 3 cups vegetable broth
- 1 tbs soy sauce
- 1 tbs nutritional yeast
- 1/4 tsp black pepper
- 1 tsp cornstarch, as needed
Basic Pepperoni Pizza and Four Cheese Pizza
By gmasusan
Directions Tomato Basil Salad: For the pizza dough: Sprinkle the active dry yeast over 1 1/2 cups of warm--not luk...
- 1 teaspoon active dry yeast
- 4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/3 cup olive oil, plus more for oiling bowl
- 12 ounces fresh mozzarella, sliced thin
- 1 cup pepperoni pieces
- 2 tablespoons olive oil
- Salt and pepper
- One 3.5-ounce jar pesto
- 12 ounces fresh mozzarella, sliced thin
- 4 ounces fontina, grated
- 4 ounces goat cheese, crumbled
- 1/4 cup grated Pecorino Romano
- 1/4 cup olive oil
- 5 cloves garlic, finely minced
- 1 pint red grape tomatoes, halved lengthwise
- 1 pint yellow grape tomatoes, halved lengthwise
- 1 tablespoon balsamic vinegar
- 16 fresh basil leaves, chiffonade, plus more if needed
- Salt and pepper
- 1 to 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 medium onion, chopped finely
- 1/2 cup chicken broth
- Three 15-ounce cans crushed tomatoes
- Salt and pepper
- Pinch sugar
- 1 teaspoon dried oregano
- 8 to 10 fresh basil leaves, chopped
Vegetarian Pad Thai
By gmasusan
Ingredients 1/2 pound dried pad Thai rice noodles (banh pho) 1/4 cup soy sauce 2 tablespoons light brown s...
- 1 /2 pound dried pad Thai rice noodles (banh pho)
- 1 /4 cup soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoons tamarind paste (see Note)
- 1 tablespoon Sriracha or chile-garlic sauce
- 2 tablespoons vegetable oil
- 2 garlic cloves, thinly sliced
- 2 small shallots, thinly sliced
- 2 cups julienned carrots (from about 3/4 pound carrots)
- 4 scallions, cut into 1-inch pieces
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1 /4 cup ground roasted peanuts
- 1 lime, cut into 8 wedges, for serving
- How to Make It
- Step 1
- Put the noodles in a large bowl and cover with very hot water. Let soak until just pliable, about 15 minutes (or according to package directions). Drain the noodles in a colander, shaking off any excess water.
- Step 2
- Meanwhile, in a small bowl, whisk the soy sauce with the brown sugar, tamarind paste and Sriracha.
- Step 3
- Step 4
- Notes
- Tamarind paste is available from Indian, Asian and Latin markets.