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Recipes
Bourbon Caramel Sauce
By dedmund
1. Mix both sugars and ½ cup water in a heavy large saucepan
- 1 1/2 cups sugar
- 1 cup packed light brown sugar
- 1 cup heavy cream
- 12 Tbsp. unsalted butter
- 1/3 cup bourbon
- 1/2 tsp. salt
Lemon Chicken
By dedmund
1 Make the lemon glaze: Combine lemon juice, stock, and sugar in a small pan
- For the lemon glaze:
- 1/2 cup lemon juice
- 1/2 cup chicken stock
- 1/3 cup white sugar
- 1/2 tablespoon cornstarch, dissolved in 1 tablespoon water
- Salt and pepper, to taste
- For the chicken:
- 1 kilo boneless chicken thighs, with skin left on salt and pepper, to season
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 medium eggs, beaten1 cup cornstarch
- Oil for deep–frying
- Steamed rice, to serve
Pecan Turtle Truffles
By dedmund
In a medium sized sauce pan, put together butter, brown sugar, corn syrup, and salt and bring to a boil
- 1 c. butter
- 2 1/2 c. light brown sugar
- 1 c. light corn syrup
- dash of salt
- 1 can sweetened condensed milk
- 1 tsp. vanilla
- 2-3 c. pecan pieces
- 1 1/2 - 2 Lbs. milk chocolate (you can use 3-4 (7oz) bricks of Hershey's chocolate or you can get fancy chocolate from a candy store... I just used Hershey's chocolate to dip these ones and they turned out great)
Butter Chicken
By dedmund
Preheat oven to 375° In medium bowl combine crushed crackers, salt, pepper and garlic powder
- 1 - 1/4 pounds lean boneless chicken breasts pounded or sliced thin (approx 1/2 inch)
- 2 eggs, whisked
- 1 sleeve Ritz Butter round crackers (about 30), crushed
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup butter, cut into cubes ( I used Challenge Butter)
Mint Sugar Scrub
By dedmund
Instructions Place coconut oil in a bowl and microwave on HIGH 15-25 seconds until softened
- 1/2 cup coconut oil
- 1 1/2 - 2 cups sugar
- 1 tablespoon peppermint extract
- 1 drop green food coloring
Vietnamese Noodle Salad
By dedmund
1 Make the dressing: Combine the dressing ingredients in a small bowl
- Serves 4
- Prep Time 10 to 15 minutes
- Cooking Time 10 to 15 minutes
- (soaking time for noodles,
- as per package directions)
- For the dressing
- 3/4 cup fish sauce (patis)
- 1/4 cup lime juice
- 3 shallots, sliced finely on the diagonal
- 1 bird's eye chili, sliced diagonally
- For the salad
- 125 grams rice noodles,
- prepared according to package directions
- 1/2 cup chopped dry roasted salted peanuts
- 1/2 cup cucumber, peeled, sliced into sticks
- 1/2 cup carrots, peeled, sliced into sticks
- 1/2 cup store-bought toasted,
- caramelized shallots from a jar
Best Ever Stuffing
By dedmund
Toss bread cubes on cookie sheet by baking at 350 degrees F for 10 minutes
- 9 cups soft bread cubes (I use a combination of white and wheat bread)
- 1 1/2 cups chopped celery
- 3/4 cup chopped onion
- 1 cup sliced mushrooms (optional)
- 3/4 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground sage
- 1/2 teaspoon ground thyme
- 1 teaspoon poultry seasoning
- 1/4 teaspoon pepper
- 1 cup chicken broth
Gingerbread Sugar Scrub
By dedmund
1.In a medium sized bowl combine all ingredients except oils 2
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup coconut oil (or other carrier oil)
- 1/4 cup almond oil
- 1/2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 tsp all spice
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- Mason-style jar with lid
Cracker Barrel Copycat Hash Brown Casserole
By dedmund
Preheat oven to 375 °F. In medium sized saucepan, over medium heat, melt 2 tablespoons butter
- 8 Tbsp cold unsalted butter, divided
- 4 Tbsp all-purpose flour, divided
- 1/4 tsp poultry seasoning
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/2 cup milk
- 1 cup low-sodium chicken broth, divided
- 1/2 cup chopped onions
- 1 (26 oz) package frozen shredded hash browns
- 1 (8 oz) package shredded colby cheese
Coffee Cupcakes with Mocha Buttercream
By dedmund
1. Preheat the oven to 350°
- Coffee Cupcakes:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 tablespoon instant espresso powder
- 2 cups sugar
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 cup coffee
- 2 eggs
- 1 teaspoon vanilla
- Mocha Buttercream:
- 8 ounces (2 sticks) unsalted butter, softened
- 4 cups confectioners’ sugar, sifted
- 1/4 cup heavy cream
- 1 tablespoon instant espresso powder
- 2 tablespoons cocoa powder, plus more for garnish