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Recipes
Chocolate Angel Pie Recipe (Cook's Country)
By zircon50
1. FOR THE FILLING: Microwave milk chocolate and bittersweet chocolate in large bowl at 50 percent power, stirring ...
- FILLING
- 9 ounces milk chocolate, chopped fine
- 5 ounces bittersweet chocolate, chopped fine
- 3 large egg yolks
- 1 1/2 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1/2 cup half-and-half
- 1 1/4 cups heavy cream, chilled
- MERINGUE CRUST
- 1 tablespoon cornstarch, plus extra for pie plate
- 1/2 cup (3 1/2 ounces) granulated sugar
- 3 large egg whites
- Pinch cream of tartar
- 1/2 teaspoon vanilla extract
- TOPPING
- 1 1/3 cups heavy cream, chilled
- 2 tablespoons confectioners' sugar
- Unsweetened cocoa powder
Adam Richman's Spaghetti Pie (Today Show)
By zircon50
Preheat oven to 350 degrees
- 12 ounces spaghetti, cooked, ½ cup cooking water reserved
- 1 small yellow onion, chopped finely
- 1 pound ground turkey or sirloin beef
- 1 cup tomato paste, divided
- 3 large eggs
- 1 cup grated parmesan cheese
- 1 ½ cup shredded mozzarella
- 2 tablespoons olive oil
- Salt to taste
Banana Split Ice Cream Cake
By zircon50
1. Spray an 8x3-inch springform pan with nonstick cooking spray
- For the Crust:
- 20 Oreo cookies, crushed into crumbs
- 4 tablespoons unsalted butter, melted
- 2 to 3 bananas, sliced 1/2-inch thick
- For the Strawberry Layer:
- 1 pint strawberry ice cream
- 1 cup strawberry ice cream topping (make sure it's a pourable consistency, warm briefly if necessary)
- For the Chocolate Layer:
- 1 pint chocolate ice cream
- 1 cup hot fudge sauce, at room temperature (make sure it's a pourable consistency, warm briefly if necessary)
- For the Vanilla Layer:
- 1 pint vanilla ice cream
- 1/2 cup pineapple ice cream topping
- For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- To Garnish:
- Maraschino cherries
- Chopped walnuts
Chinese Bakery-Style Cake
By zircon50
TO MAKE THE CAKE: Preheat oven to 340 degrees F
- FOR THE CAKE:
- 0.7 0.7 3/4 cups of all-purpose flour (7/10 of a cup; or a touch less than 3/4 of a cup
- 1/2 1/2 1/2 tsp baking powder
- 0.8 0.8 2 4/5 of granulated sugar (split into 2 even portions)- (8/10 of a cup; or 4/5 cup)
- 6 6 6 large eggs, separated into yolks and whites
- 1.4 1.4 1.4 tbsp butter, melted
- 1.4 1.4 1.4 tbsp milk
- 1/2 1/2 1/2 tsp vanilla
- FOR THE CUSTARD FILLING:
- 1/4 1/4 1/4 cup of granulated sugar
- 1/4 1/4 1/4 cup of all purpose flour
- 1/8 1/8 1/8 tsp salt
- 1 1 1 cup of milk
- 1 1 1 large egg
- 1 1 1 tsp vanilla
- FOR THE STABILIZED WHIPPED CREAM FROSING:
- 2 2 2 tsp vanilla flavored instant pudding
- 2 2 2 cups (1 pint) of chilled heavy cream
- 2.5 2.5 2.5 tbsp of confectioner's sugar
- FOR FRUIT & FILLING DECORATION:
- Various fruits of different colors and shapes, sliced as desired (I used mango slices, whole grapes, and halved strawberries. Honeydew, canteloupe, canned peaches, kiwi, blueberries, red grapes etc. would be great, too!)
Beef Bourguignon Beef Stew (Nancy Fuller)
By zircon50
Preheat the oven to 325 degrees F
- 1 tablespoon olive oil
- 8 slices smoked bacon, chopped
- 2 pounds beef chuck, cut into 1-inch cubes
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh thyme
- 4 medium carrots, chopped
- 1 large yellow onion, halved and sliced
- 1 tablespoon tomato paste
- One 750-milliliter bottle good dry red wine, such as Cote du Rhone
- 2 cups beef stock
- 2 tablespoons unsalted butter, at room temperature
- 3 tablespoons all-purpose flour
Gnocchi with Tomatoes, Basil and Olives (Giada De Laurentiis)
By zircon50
Cut the baked potato in half and scoop the flesh into a large bowl; discard the skin
- Gnocchi:
- One 1-pound russet potato, baked and cooled (see Cook's Note)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten
- 1/4 cup all-purpose flour, plus extra for dusting
- Sauce:
- 1 tablespoon extra-virgin olive oil
- 3/4 cup kalamata or green olives, pitted and halved
- 1 1/2 cups tomato-basil sauce, such as Giada De Laurentiis for Target
- 3/4 cup grated Parmesan
- 1/2 packed cup fresh basil leaves, chopped
Lemon Poppy Seed Bundt Cake
By zircon50
1. Preheat oven to 350ºF (180ºC)
- CAKE:
- 2 3/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 4 eggs, at room temperature
- 4 Tablespoons poppy seeds
- Grated zest of 3 large lemons
- 1 tsp vanilla extract
- 1/2 cup lemon juice
- 1 cup buttermilk
- ICING:
- 1 cup (250 mL) icing sugar, sifted
- 2 tbsp (25 mL) lemon juice (1 lemon)
- Grated lemon zest, optional
Cinnamon Baked Doughnuts (Barefoot Contessa)
By zircon50
Preheat the oven to 350 degrees
- Baking spray with flour, such as Baker's Joy
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 1 extra-large egg, lightly beaten
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pure vanilla extract
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
Grasshopper Pie (from Nigella Kitchen)
By zircon50
Set aside 1 cookie for later use
- 28 chocolate creme filled sandwich cookies (recommended: Oreo or Newman-O's)
- 2 ounces good quality bittersweet chocolate, chopped (or 1/4 cup chips)
- 3 tablespoons soft unsalted butter
- 3 cups mini marshmallows
- 1/2 cup whole milk
- 1/4 cup creme de menthe
- 1/4 cup creme de cacao blanc
- 1 1/2 cups heavy cream
- Few spots or drops green food coloring, optional
- 1 loose-bottomed 10-inch fluted tart pan, 2 inches deep
Creme Brulee (Pioneer Woman)
By zircon50
Preheat the oven to 325 degrees F
- 1 quart heavy cream
- 1 vanilla bean, split, or 1 teaspoon pure vanilla extract
- 10 egg yolks
- 3/4 cup superfine sugar, plus extra for sprinkling