Discussion in 'Travis Alexander Trial - The State vs. Jodi Arias' started by nursebeeme, Apr 9, 2013.
post your recipes here
I'm fixing to make these:
Chocolate dipped orange Madeleines:
1/2 cup (1 stick) butter
1 cup all-purpose flour
1/2 tsp baking powder
A pinch of salt
3 large eggs
3/4 cup granulated sugar
2 tsp vanilla essence
1 tbsp freshly squeezed orange juice
1 tbsp grated orange zest
2 bars (1.5 ounces each) Godiva Dark Chocolate - coarsely chopped
Heat butter in small heavy saucepan over medium heat just until very light golden brown and fragrant, about 5 minutes. Remove from heat and cool to room temperature.
Mix together the flour, baking powder and salt. Beat eggs and sugar in a large bowl with a hand blender until tripled in volume. Lower speed to medium and beat in the vanilla, orange juice and orange zest. Fold in flour mixture a little (1/3rd) at a time. Finally fold in the cooled butter. Cover and refrigerate for 30 minutes or until slightly firm.
Preheat oven to 375?F. Apply butter or non-stick cooking spray to two 12-mold madeleine pans and dust them with flour. Drop a generous spoonful or two of batter into center of each prepared mold, leaving the batter mounded in the center. Bake for 12 to 15 minutes or until edges are golden brown and centers spring back when lightly touched.
Remove the pans from oven and tap them sharply against a countertop to release the madeleines, then leave them to cool on wire racks.
Place chocolate in small microwave-safe cup. Microwave on medium (50% power) for 1 minute or a little more, stirring every 30 seconds, until chocolate has almost melted. Whisk a little to make it smooth. Do NOT overheat.
Dip each madeleine into melted chocolate, coating bottom third part of the cookie. Shake off excess chocolate and place on a baking sheet lined with wax paper. Repeat for all the cookies and leave at room temperature for 1 hour or until chocolate is set.
OK, easy way to make great baked potatoes: Set oven to 325 degrees. poke holes in potatoes with a fork, microwave for 10 minutes (depending on size and # of potatoes) then throw them into the oven while your steaks are on the grill. They will be soft inside, crispy on the outside.
This one I haven't tried but saw at a restaurant bar last weekend:
Make your favorite margarita recipe for "on the rocks" (not frozen). Rub a lime section around a glass and salt the rim. Pour the margarita over ice, then top off with an inch or so of champagne. Stir gently and drink!
1 pkg. frozen brown&serve (precooked) breakfast sausages
1 pkg. frozen cooked cleaned tail-off shrimp
1 1/2 cups instant rice
1 1/2 cups chicken broth
1 can stewed tomatoes, undrained
1 tiny can tomato paste
1 small green pepper, chopped
1 small onion, chopped
1/2 tsp. thyme
1/2 tsp. chili powder
1/4 tsp. ground cayenne pepper
Cut sausages into diagonal slices and brown as directed on package while chopping green pepper and onion.
Toss everything else into the pan and stir until tomato paste is dissolved. Heat to boiling, stirring occasionally. Reduce heat and simmer 10 minutes, stirring occasionally.
Pink Faced Liar recipe
2 oz Ketel One® vodka
2 oz Tanqueray® gin
4 oz Mountain Dew® Code Red soda
2 splashes grenadine syrup
4 oz Schweppes® tonic water
Shake everything (except grenadine) with ice. Pour slowly into glasses and add grenadine.
No sugar added sweet potatoes:
Peel and rough chop as many sweet potatoes as you wish to make, and put in pan on stove with enough water to cover.
Add 1 peeled clementine/cuties/mandarin orange per pound of sweet potatoes to the pot. Cook until sweet potatoes are soft.
Drain pot, reserving about a cup of cooking liquid in case you need to thin out the sweet potatoes.
Put cooked sweet potatoes and clenentine/cuties/mandarin into a food processor. (Optional - add approx. 1 tsp butter/reduced calorie butter substitute for each pound of sweet potatoes.) Add pumpkin pie seasoning to taste. Process until the sweet potatoes are the desired consistency. If too dry, add a little of the cooking liquid until you reach the desired results.
1 1/2 oz light rum
1/2 oz gin
1/2 oz brandy
1 oz orange juice
3 tbsp lemon juice
1 1/2 tsp orgeat syrup
1 tspsweet sherry
Shake all ingredients and strain into a collins glass over ice cubes. Top with a teaspoon of sweet sherry and serve.
Frozen peas and carrots
Jar brown gravy
2 already made pastry pie crusts (can find in refridge section of grocery store)
Preheat oven to 425
In fry pan with a little bit of olive oil and dab of butter add meat (cut into small bite size pieces) when half way done add fresh garlic and diced onion. Salt and pepper to taste
Red potato, cut into small pieces and boil until done, drain and set aside
In a pie plate add 1 pie crust
Spoon cooked meat mixture, frozen peas and carrots and cooked red potatoes. Add jar brown gravy mix along with some of meat pan drippings from fry pan. Mix well then cover with second piece of pastry pie dough. Roll and crimp edges. Poke a few holes on top of pie to allow steam to escape. Brush with beaten egg wash
Bake for 30 minutes or until golden brown. You may want to wrap pie crust edge with tin foil then remove the last 5 minutes or so.
Once done remove from oven and let rest for a few minutes before cutting open.
heat premade frozen meatballs in microwave for about a minute. long enough to thaw out.
take grand sized flakey biscuits and spread them out.
place some cheese in center and a meatball.
roll up and make sure sealed.
pop in oven and bake until biscuits are brown.
Makes 6 Salisbury Steak Patties
Preheat oven to 400F
2 lb lean ground sirloin
6 packets brown gravy mix
1 small yellow or Vidalia onion (optional)
2 small cans of mushroom (optional)
Mix 2 lbs ground sirloin with 4 packets of brown gravy mix and 2 eggs.
Form 6 patties and place into 13X9 pan (okay if patties overlap, no need to make them perfect in shape)
Slice onion into rings and place on top of patties. (optional)
Cook at 400F for 40 minutes.
While steaks are cooking:
Follow both brown gravy mix directions, add 2 cans of drained mushrooms.
After 40 minutes is up, pour mushroom gravy mix on top of Salisbury steaks, continute cooking for 20 minutes in oven at 400F.
High in sodium but oh sooo good!
3-4 lb. Boston pork butt roast
1 medium onion, roughly quartered
1 bottle beer (any old kind)
1 bottle BBQ sauce.
Place onion pieces in bottom of crockpot. Put in roast, cover with remaining. Cook on low for about 10 hours. Serve on rolls.
I mean seriously....this takes all of 3 minutes to throw together. Makes enough for dinner, lunch, dinner again, etc.
CINNABON CLONE RECIPE
For the Dough:
1 cup whole milk
one 1/4-ounce packet active dry yeast (2 1/2 teaspoons)
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon
For the Glaze:
2 cups confectioners' sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don't stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary.)
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
Roll out the dough, fill and cut into buns (see instructions below). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners' sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
How to Form Cinnamon Buns
1. On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
2. Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
3. Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
4. Cut the cylinder with a sharp knife to make 6 equal-size buns.
Buffalo Chicken Pasta
Purchase 1 package of Spicy Buffalo Chicken (with Blue Cheese) meatballs from Trader Joe's. Mix with one jar of their Fettuccini Alfredo sauce, adding Frank's hot sauce to taste. (Be careful!). Heat.
Cook spaghetti or fettuccini noodles per package directions while sauce heating. Serve up - pass parmesan cheese if desired.
dinner last night.
This is a family favorite, yet I have made it for "company" upon their request.
Very easy to make.
SWISS SHERRY CHICKEN BAKE
One of the easiest and tastiest chicken casseroles you will ever make! The sherry wine gives this dish its unique flavor and the alcohol in the wine evaporates away during the cooking process, leaving nothing but the good taste.
6 boneless skinless chicken breasts, cut in half long ways
8 oz. shredded Swiss Cheese
1 can condensed (10 ¾ oz.) Cream of Chicken soup
1 can condensed (10 ¾ oz.) Cream of Celery soup
½ cup Sherry wine
1 Tablespoon dried Parsley flakes
1/2 stick butter
2 pkgs. herbed chicken pre-packaged stuffing mix, prepared to directions on box
1. Place chicken breasts in a 13 x 9 glass baking dish. Sprinkle with cheese.
2. Combine soups, parsley flakes and sherry, heating and stirring in pot until smooth.
3. Make stuffing mix in another pot according to package directions, allow to sit for 5 minutes.
4. Pour soup mixture over chicken and Swiss cheese. Evenly spoon stuffing over all. Dot stuffing with small pieces of butter.
5. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
Remove from oven and allow to sit for 10-15 minutes prior to serving.
(One hour is plenty, do not overbake or chicken will dry out. When reheating covered in microwave, use 70% power to reheat.)
Great served with a green vegetable of your choice.3
Just threw this in the crock pot It's awesome with rice!
1 1/2 to 2 pounds boneless, skinless chicken thighs (one thigh per family member, I used chicken legs this time, that's all I had in the freezer)
3 garlic cloves, smashed and chopped (I use the minced garlic you buy)
1 teaspoon dried basil
1/2 cup soy sauce (I use low-sodium)
1/2 cup ketchup
1/3 cup honey
Use a 4-quart slow cooker ( Cook at 3 hours on high, 5 hours on low if using frozen chicken).
Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top.
Cook on low for 8 hours if using thawed out chicken.
4 large Russet potatoes
6-8 cloves garlic, minced
2 cups (about 1/2 pound) shredded Gruyere cheese
Salt and white pepper to taste
1 1/2 cups whipping cream
Peel potatoes. Cut into 1/8-inch thick slices. Soak in ice water for several hours or overnight. Drain well and pat dry.
Preheat oven to 400*.
Place one quarter of the potatoes in a single layer in a 9X13 or 7X12 baking dish. Sprinkle with a quarter of the garlic and a quarter of the cheese. Salt and pepper to taste. Repeat process 3 times. Pour cream evenly over top.
Cover and back for 30 minutes. Remove cover and continue to bake until potatoes are tender and top is nicely browned (about 30 minutes). Remove from oven and let stand for 10-15 minutes. Serves 4-6.
Bette's Best Pound Cake
All ingredients at room temperature. Grease and flour tube or bundt pan. Oven at 325* but DO NOT preheat.
2 sticks butter
2 cups sugar
3 cups all-purpose flour, sifted
1/2 pint (1 cup) whipping cream
1 tsp. pure vanilla extract
1/2 tsp. almond extract (or lemon, if preferred)
Cream butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir in vanilla and almond (or lemon) extract.
Slowly add flour, alternating with whipping cream. Mix until batter is smooth.
Pour batter into prepared pan and place in cold oven at 325*. Bake for one hour and 10-15 minutes until cake tests done with toothpick.
Allow cake to cool completely before removing from pan. Dust with powdered sugar, if desired.
I make this recipe also - delicious!
What is this called?
Separate names with a comma.