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Apple Pie

Apple Pie

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got from Chef Michael Symon 2012

  • Double Crust Leaf Lard Pastry:
  • 2 cups sifted all-purpose flour, plus more for flouring
  • 1/4 teaspoon salt
  • 3/4 cup cubed lard (preferably leaf lard), chilled
  • 1/4 to 1/3 cup ice water
  • Apple Filling:
  • 3 pounds Granny Smith apples, peeled, cored and sliced (about 8 cups)
  • 3/4 cup granulated sugar
  • 1/4 cup dark brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup heavy cream
  • 2 tablespoons butter, diced
  • 1 egg beaten with 1 tablespoon milk
  • 1 tablespoon raw sugar
4.4/5 (29 Votes)

Spicy Sausage and Noodles

Spicy Sausage and Noodles

By

Created by Charles Barnett

  • 6 ounces fresh mushrooms, sliced (2 cups)
  • 2 cup beef broth
  • 1 tablespoon lite soy sauce
  • 1 1/2 cups sour cream
  • 1 1/2 lbs roll sausage cooked and drained
  • 1 can tomatoes and green chili's drained
  • 5 medium size carrots cleaned and sliced into small rings
  • 3 stalks celery ( sliced )
  • 1 bay leaf
  • 6 tablespoon unsalted butter
  • 1/2 of a medium size red onion ( chopped )
  • 1/4 cup flour
  • 1/2 teaspoon cayenne pepper ( Optional )
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon thyme
  • 1 tablespoon parsley
  • 1 small container ricotta cheese
4.7/5 (13 Votes)

I've Got the Need, the Need for Fried Cheese

I've Got the Need, the Need for Fried Cheese

By

In a medium saucepan, add oil and heat to 325 degrees F

  • 4 cups canola oil
  • 2 eggs
  • 1/4 cup milk
  • 3/4 cup panko bread crumbs
  • 3/4 cup Italian bread crumbs
  • 8 ounces mozzarella string cheese, individually wrapped
  • 16 thin slices salami, 2 1/2-inches in diameter
  • 8 egg roll/spring roll wrappers
4.4/5 (25 Votes)

Ryan Scott's Macaroni and Cheese Spring Rolls

Ryan Scott's Macaroni and Cheese Spring Rolls

By

Yields: 25 springrolls Preparation For the mac, melt the butter in a large saucepan over medium heat

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  • For the Macaroni and Cheese:
  • 16 ounces pipette or small elbow pasta, cooked al dente
  • 4 tablespoons butter, unsalted
  • 1/3 cup all-purpose flour
  • 2 1/2 cups half-and-half or milk
  • 4 ounces Jack cheese, shredded
  • 8 ounces extra-sharp white cheddar cheese, shredded
  • 2 teaspoons Dijon mustard (adjust to taste)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 12-ounce package 8-inch square frozen spring roll wrappers (25 pieces), defrosted
  • 1 egg, beaten with 1 tablespoon water
  • Wondra flour, for sprinkling
  • Canola oil, for frying
  • Sriracha hot pepper sauce, to taste
4.5/5 (17 Votes)

Corned Beef and Macaroni Casserole

Corned Beef and Macaroni Casserole

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Recipe created by Wanda Barnett

  • 2 cups elbow macaroni cooked and drained
  • 2 cans corned beef ( 12 oz )
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 small onion ( chopped )
  • 6 tablespoons unsalted butter
  • 3 cups milk
  • 6 tablespoons flour
  • 1 1/2 tubes of Ritz crackers ( Crushed )
  • 3 cups Velveeta Cheese ( shredded
  • 1 teaspoon cayenne pepper (optional )
4.4/5 (25 Votes)

Orange Brownies

Orange Brownies

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Recipe courtesy Paula Deen, 2007

  • 1 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 4 eggs
  • 2 teaspoons pure orange extract
  • 1 teaspoon grated orange zest
  • 1 recipe Orange Cream Cheese Frosting, recipe follows
  • 1 (8-ounce) package cream cheese, softened
  • 4 tablespoons softened butter
  • 1 (1-pound) box confectioners' sugar
  • 2 tablespoons orange zest
  • 2 tablespoons orange juice
4.4/5 (37 Votes)

Mom's Stuffed Franks

Mom's Stuffed Franks

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Line a baking sheet with foil

  • 1 package of bun length wieners ( 8 )
  • 8 slices bacon
  • 1 bottle spicy mustard
  • 4 slices Velveeta cheese
  • 1/2 cup sweet pickles ( finely chopped )
4.5/5 (22 Votes)

Roasted Red Pepper Dip

Roasted Red Pepper Dip

By

Combine peppers and ricotta, salt and pepper in a food processor and process until smooth

  • 4 roasted red peppers, patted dry and coarsely chopped
  • 1 cup ricotta cheese
  • Salt and freshly ground black pepper
  • 1 endive, leaves separated
  • Pita crisps (recommended: Stacy's brand)
4.5/5 (36 Votes)

Pork Pie

Pork Pie

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By Chef Michael Symon

  • 2 cups sifted all-purpose flour, plus more for flouring
  • 1/4 teaspoon salt
  • 3/4 cup cubed lard (preferably leaf lard), chilled
  • 1/4 to 1/3 cup ice water
  • 8 ounces bacon, cut into medium dice
  • 2 pounds ground pork
  • Salt
  • 1 pound russet potatoes, peeled and cut into large dice
  • 2 cups chopped celery
  • 1/2 cup chopped celery leaves
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon chopped fresh savory or equal parts chopped fresh rosemary and oregano
  • 2 cloves garlic, chopped
  • 2 large onions, chopped
  • Pinch ground cinnamon
  • Pinch ground cloves
  • 1 egg yolk beaten with 1 tablespoon milk
4.4/5 (12 Votes)

Vegetable Egg Rolls Recipe

Vegetable Egg Rolls Recipe

By

*If using Chinese dried mushrooms, soak them in very hot water for 20 minutes to rehydrate

  • 8 fresh shiitake mushroom caps or Chinese dried mushroom* caps, julienned
  • 1/2 small cabbage (about 3 cups), shredded (napa or regular cabbage)
  • 2 medium carrots, julienned
  • 8-ounce can bamboo shoots, drained and julienned
  • cooking oil
  • 2 cloves garlic, finely minced
  • 2 teaspoons grated fresh ginger
  • 1 stalk green onion, finely chopped
  • 2 handfuls of fresh bean sprouts
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 1 tablespoon cornstarch
  • 50 spring roll wrappers, defrosted
  • cooking oil, for frying
4.5/5 (33 Votes)