Cooksalot's profile page
Recipes
Buttermilk Slab Pie
By cooksalot
1 hour to prepare serves 24
- 2 9-inch 2 9-inch pie crusts, unbaked
- 2 9-inch 2 9-inch pie crusts, unbaked
- 2 9-inch 2 9-inch pie crusts, unbaked
- 6 6 6 tablespoons all-purpose flour
- 6 6 6 tablespoons all-purpose flour
- 6 6 6 tablespoons all-purpose flour
- 4 4 4 cups granulated sugar
- 4 4 4 cups granulated sugar
- 4 4 4 cups granulated sugar
- 2 2 2 cups buttermilk
- 2 2 2 cups buttermilk
- 2 2 2 cups buttermilk
- 1 1 1 cup (2 sticks) unsalted butter, softened
- 1 1 1 cup (2 sticks) unsalted butter, softened
- 1 1 1 cup (2 sticks) unsalted butter, softened
- 6 6 6 eggs
- 6 6 6 eggs
- 6 6 6 eggs
- 2 2 2 teaspoons vanilla extract
- 2 2 2 teaspoons vanilla extract
- 2 2 2 teaspoons vanilla extract
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- 1/2 1/2 1/2 teaspoon salt
- Ground or fresh grated nutmeg, as needed
- Ground or fresh grated nutmeg, as needed
- Ground or fresh grated nutmeg, as needed
Ikea Meatballs
By cooksalot
Heat 1 tablespoon olive oil in a large skillet over medium heat
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Panko*
- 2 large egg yolks
- 1/4 teaspoon McCormick ground allspice
- 1/4 teaspoon McCormick ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- FOR THE GRAVY
- 1/4 cup Land O’ Lakes unsalted butter
- 1/3 cup Gold Medal all-purpose flour
- 4 cups Swanson beef broth
- 3/4 cup Daisy sour cream
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Salted Caramel Bars
By cooksalot
1 hour to prepare serves 12-16
- Crust/Topping:
- 4 cups all-purpose flour
- 1 pound (4 sticks) salted butter, room temperature
- 1 1/4 cups powdered sugar
- 3/4 cup sugar
- 1 1/2 tablespoons vanilla extract
- Filling:
- 50-60 caramel candies, wrappers removed (14 oz. bag)
- 1/3 cup heavy cream
- 1/2 tablespoon sea salt
- 1/2 teaspoon vanilla extract
Lemon Surprise Cake
By cooksalot
Heat oven to 350 degrees F
- 1 1/2 cups (339g or 1 1/2 sticks) butter, room temperature
- 3 cups (600g) sugar
- 5 large eggs, room temperature
- 3 cups (384g) all-purpose flour
- 2 tablespoons McCormick Lemon Extract
- 3/4 cup lemon-lime soda (like 7-up or Sprite)
- Lemon Icing
- 3 cups (330g) confectioners sugar
- 4 tablespoons butter, room temperature
- 1 teaspoon McCormick Lemon Extract
Tuscan Chicken Pasta
By cooksalot
In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente
- 12 oz. spaghetti or angel hair
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 6 slices bacon
- 2 cloves garlic
- 2 c. diced tomatoes (canned or fresh)
- 3 c. baby spinach
- 1/2 c. heavy cream
- 1/3 c. grated Parmesan
- Basil, for garnish
Trisha's Mac and Cheese
By cooksalot
For the macaroni: Preheat the oven to 350 degrees F
- #Macaroni:
- Unsalted butter, for the dish
- 2 teaspoons kosher salt
- 1 pound elbow macaroni with ridges
- Cheese Sauce:
- 4 tablespoons (1/2 stick) unsalted butter
- 4 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 2 cups milk
- 2 cups grated sharp Cheddar
- Topping:
- 1/2 cup breadcrumbs
- 4 tablespoons (1/2 stick) unsalted butter, melted
Skinny Honey Chicken
By cooksalot
20 MINUTES ACTIVE; 2-8 HOURS INACTIVE TO PREPARE, SERVES 4
- Sauce:
- 1 1/2 pounds boneless, skinless chicken breasts, cut into cubes
- 3 cloves garlic, minced
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons white wine vinegar
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- Sesame seeds, lightly toasted, garnish
- Green onions, minced, garnish
- 2/3 cup chicken stock
- 3-4 tablespoons honey
- 1 1/2 tablespoons cornstarch
- 1 lemon, zested and juiced
- 1/8 teaspoon ground ginger
- Salt and pepper, to taste
Mexican Zucchini Boats
By cooksalot
Zucchini Boats Preheat oven to 400°F Cook all vegetables together in skillet until soft and set aside
- Zucchini Boats
- 6 Zucchini
- 1 lb Ground beef
- 1/2 c Zucchini insides, diced
- 1/4 c Red onion, diced
- 1 /c Bell Peppers (mixed Red, Orange, Yellow), diced
- 1/4 c Corn
- 1 Tbsp Chili Powder
- 1 Tbsp Cumin
- 1 Tsp Salt
- 2 c Cheddar cheese, shredded
- Salsa
- 2 cans Hunt's Diced Tomatoes
- 1/3 c Red Onion, diced
- 1/2 Jalapeño, diced
- 1 tsp Garlic
- 2 Tbsp Cilantro, finely minced
- 1 tsp salt
- 1 Tbsp Lime Juice
Easy Mexican Casserole
By cooksalot
Preheat oven to 325 degrees
- 1 pound lean ground beef
- 1 can Ranch Style beans
- 1 10-12 ounce bag tortilla chips, crushed
- 1 can Ro-tel tomatoes
- 1 small onion, chopped
- 2 cups shredded cheddar cheese, divided
- 1 package taco seasoning
- 1 can cream of chicken soup
- 1/2 cup water
- sour cream and salsa for serving
PUMPKIN CREAM CHEESE SWIRL MUFFINS
By cooksalot
yield: 18 MUFFINS prep time: 12 MINUTES cook time: 18 MINUTES total time: 30 MINUTES
- 1 3/4 cups all purpose flour
- 1 tablespoon pumpkin spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (15 oz) can pumpkin (pure pumpkin puree)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 8 oz cream cheese
- 1/4 cup granulated sugar
- 1 large egg yolk
- 2 teaspoons vanilla extract