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Recipes
Breakfast Casserole Slow Cooker
By zircon50
Spray a 6 quart slow cooker with non-stick cooking spray (you cannot make this recipe in a smaller crock pot becaus...
- 1 (30 oz) package frozen shredded hash brown potatoes
- 1 lb ground sausage (I used Italian sausage), browned and drained
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 12 eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Goulash (Williams-Sonoma)
By zircon50
To give an authentic flavor to this savory stew, look for Hungarian sweet paprika in the spice section of well-stoc...
- 3 Tbs. olive oil
- 4 leeks, white and light green portions,
- rinsed well and finely chopped
- 2 tsp. caraway seeds
- 1 red bell pepper, seeded and chopped
- 2 lb. stewing beef, cut into 1-inch cubes
- 3 Tbs. sweet Hungarian paprika
- 3 cups chicken, beef or vegetable stock
- 1 can (14 1⁄2 oz.) diced tomatoes, with juices
- 3 garlic cloves, minced
- 1 Yukon gold potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 carrots, peeled and chopped
- Salt and freshly ground pepper, to taste
- 1 ⁄4 cup finely chopped fresh flat-leaf parsley
- 1 ⁄2 cup sour cream
Chai Latte (Spice Goddess)
By zircon50
Pour the milk into a small pot, add the cloves, green and brown cardamom pods, cinnamon sticks, sugar, tea leaves a...
- 1 cup milk
- 4 to 5 whole cloves
- 5 green cardamom pods
- 3 brown cardamom pods
- 2 cinnamon sticks
- 1 tablespoon sugar
- 1 tablespoon black tea leaves
- 1 teaspoon ground ginger
- A pinch of ground cardamom
- A pinch of ground cinnamon
Stabilized Whipped Cream
By zircon50
This whipped cream is sturdier than normal, and will not get runny or melt with time
- 2 cups heavy whipping cream, very cold
- 4 Tablespoons powdered sugar
- 2 Tablespoons vanilla extract (or Kahlua or other flavored extract)
- 2 teaspoons unflavored gelatin powder (Knox)
- 2 Tablespoons water
Boston Cream Cupcakes (Chef, Michael Schlow)
By zircon50
TO MAKE THE CUPCAKES: Combine all ingredients and mix well
- FOR THE CUPCAKES:
- 3/4 cup canola oil
- 2 cups sugar
- 2 tsp vanilla extract
- 4 large eggs
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup whole milk
- FOR THE PASTRY CREAM:
- 1 quart milk
- 1 1/2 ounces corn starch
- 8 ounces sugar
- 1 1/2 teaspoons salt
- 3 whole eggs
- 1 tablespoon vanilla extract
- 1 ounce butter
- FOR THE CHOCOLATE FROSTING:
- 1 pound mascarpone cheese
- 8 ounces sour cream
- 5 ounces granulated sugar
- 5 ounces whole milk
- 1 cup cocoa powder
Individual Sticky Toffee Pudding Cakes (America's Test Kitchen)
By zircon50
To develop a sticky toffee pudding cake recipe with tolerable sweetness and a moist, tender crumb, we broke with tr...
- 8 ounces pitted dates, cut crosswise into ¼ inch thick slices (1⅓ cups)
- ¾ cup warm water (110 degrees)
- ½ teaspoon baking soda
- 1¼ cups (6 ¼ ounces) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup packed (5¼ ounces) brown sugar, light or dark
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1 ½ tablespoons vanilla extract
- TOFFEE SAUCE
- 4 tablespoons unsalted butter
- 1 tablespoon water
- 1 cup packed (7 ounces) brown sugar
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 tablespoon rum
- ¼ teaspoon lemon juice
Beignets (Trisha Yearwood)
By zircon50
Special equipment: a large electric fryer In the bowl of an electric mixer, sprinkle the yeast over the warm water
- 1 teaspoon active dry yeast
- 3/4 cup warm water (105 degrees F)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup evaporated milk
- 3 1/2 cups all-purpose flour, sifted, plus more for dusting
- 1/8 cup vegetable shortening, such as Crisco
- 8 cups peanut oil
- Confectioners' sugar, for sprinkling
Perfect Roast Turkey (Martha Stewart)
By zircon50
Rinse turkey with cool water, and dry with paper towels
- One 20- to 21-pound fresh whole turkey, giblets and neck removed from cavity and reserved
- 1 1/2 cups (3 sticks) unsalted butter, melted, plus 4 tablespoons unsalted butter, room temperature
- One 750-ml bottle dry white wine (25 oz)
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 cup dry red or white wine, for gravy (optional)
Sour Orange Pie (Cook's Country)
By zircon50
FOR THE CRUST: Adjust oven rack to middle position and preheat oven to 350F
- CRUST:
- 5 ounces animal crackers
- 3 Tablespoons granulated sugar
- Pinch salt
- 4 Tablespoons unsalted butter, melted
- FILLING:
- 1 (14 ounce) can sweetened condensed milk
- 6 Tablespoons frozen orange juice concentrate, thawed
- 4 large egg yolks
- 2 teaspoons grated lemon zest, plus 6 Tablespoons juice (2 lemons)
- 1 teaspoon grated orange zest
- Pinch salt
- WHIPPED CREAM:
- 3/4 cup heavy cream, chilled
- 2 Tablespoon granulated sugar
- 1/2 teaspoon grated orange zest
Risotto Timbale
By zircon50
For the risotto: Heat the stock with 1 1/2 cups water and the saffron and keep warm
- 1/2 quart chicken stock
- 1 generous pinch saffron threads
- EVOO, as needed
- 1/2 pound pancetta, finely chopped
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 1/4 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1/2 About 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons butter
- 1 1/2 cups chicken stock
- A handful of dried porcini mushrooms (no more than 1 ounce)
- 3 tablespoons butter
- 1 onion, chopped
- 4 ounces chicken livers, chopped
- 1/4 teaspoon ground thyme
- Salt and finely ground black pepper
- Splash dry sherry or marsala
- 1 tablespoon EVOO
- 12 ounces ground beef sirloin
- 1/3 to 1/2 pound bulk hot or sweet Italian sausage or 2 links cut from casings
- 3 to 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 4 ounces fresh mozzarella cheese, diced
- 1 cup frozen peas, defrosted
- 1 handful fresh basil leaves, torn
- 1 small plum tomato, seeded and diced
- Softened butter, for greasing mold
- Panko breadcrumbs, for dusting