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Texas Trash Pie

Ingredients

1 (10-inch) frozen pie crust
1 cup chocolate chips
1 cup caramel bits or butterscotch chips
1 cup pretzels, roughly chopped
1 cup graham crackers, crushed
1 cup sweetened coconut, shredded
1 (14-ounce) can sweetened condensed milk

Directions

Step 1: Combine all filling ingredients
Stir together chocolate chips, caramel (or butterscotch) chips, pretzels, graham crackers, coconut and sweetened condensed milk in a large bowl.

Step 2: Fill the crust
Using a silicone spatula, transfer filling mixture into frozen pie crust. Spread mixture evenly.

Step 3: Bake
Preheat oven to 350°F. Bake for 45 minutes. Let pie cool 15 minutes before slicing.

How to Store Texas Trash Pie
To keep Texas Trash Pie fresh, cover with plastic wrap and keep cool in refrigerator. You can also freeze it.

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Persian Herbed Rice (Sabzi Polo)
Active Time 1 HR 10 MIN Total Time 2 HR 30 MIN Yield Serves: 8 to 10

Ingredients

2 cups basmati rice 
Kosher salt 
2 1/2 cups minced cilantro 
2 1/2 cups minced parsley 
2 cups minced chives or scallions 
1 cup minced dill 
1/4 cup minced garlic
1/4 cup canola oil 
3 tablespoons whole-milk yogurt 
1 large egg yolk 
1/4 cup Brewed Saffron (see Note), plus more for drizzling 
3 tablespoons unsalted butter, thinly sliced 

How to Make It

*Step 1 - In a large bowl, cover the rice with cold water. Using your hand, agitate the rice to release the starch, then carefully pour off the water. Rinse the rice 5 to 7 more times, until the water runs clear. Cover the rice with water, add 2 teaspoons of salt and let soak for 30 minutes, then drain. 
*Step 2 - Fill a 5-quart nonstick Dutch oven half full with water, bring to a boil and add 2 tablespoons of salt. Add the rice and boil over high heat until it is al dente and just starts to soften; this can take from 3 to 8 minutes, depending on your rice (do not overcook it). Let stand for  2 minutes, then drain well.  Wipe out the pot. 
*Step 3 - In a medium bowl, mix the cilantro, parsley, chives and dill with the garlic. Put the oil in the bottom of the Dutch oven. In  a small bowl, whisk the yogurt with the egg yolk and 2 tablespoons of the brewed saffron and drizzle over the oil in the pot. Gently scatter one-quarter of the rice into the pot (you want it to stay fluffy) and season with salt. Sprinkle with one-third  of the herb mixture. Repeat the layering with the remaining  rice and herb mixture, ending with a layer of rice. 
*Step 4 - Cover the pot and set it over moderately high heat until  it starts to steam, about 5 minutes. Uncover the rice and  drizzle with the remaining  2 tablespoons of brewed saffron and 1/4 cup of boiling water. Scatter the butter slices on top. Cover the pot with parchment paper, then cover tightly with the lid. Cook on a heat diffuser (if you have one) over moderately low heat until the rice is tender and very fragrant, about 45 minutes.
*Step 5 - Discard the parchment. Carefully invert the rice onto  a large platter. Using a spoon  or spatula, crack the crust (tahdig) and spread the pieces apart. Drizzle the rice with a little brewed saffron and serve warm. 

Notes-
Brewed Saffron
Active Time 5 MIN Total Time 15 MIN Yield Serves: 1 1/2 cups

Ingredients

1 tablespoon lightly packed saffron threads
1 1/2 cups boiling water

How to Make It
Step - In a mortar, using a pestle, finely grind the saffron. In a heatproof jar, mix the finely ground saffron with the boiling water. Let stand until cool, then refrigerate for up to 1 week.

Cinnamon Sugar Candied Pecans

Cinnamon Sugar Candied Pecans
Prep Time: 10 minutes Cook Time: 1 hour Total Time: 1 hour 10 minutes Yield: 16

Ingredients
1 cup (207g) sugar
2 teaspoons ground cinnamon
1 teaspoon salt
1 large egg white
1 tablespoon vanilla extract
2 tablespoons (28g) unsalted butter, melted
4 cups (448g) pecan halves

Instructions
Preheat oven to 250°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small bowl, combine sugar, cinnamon and salt. Set aside.
In a large bowl, whip the egg white and vanilla until frothy (about 1 minute). You could use a mixer or do this by hand with a whisk.
Add the butter to the egg whites and whisk together until combined.
Add the pecans to the egg white mixture and stir until the nut are evenly coated.
Add the sugar mixture to the pecans and stir until evenly coated.
Spread the pecans evenly onto the prepared baking sheet.
Bake for 1 hour, stirring every 15 minutes.
Allow pecans to cool, then serve.

Japanese Gyoza Sauce

Japanese Gyoza Sauce
Yield: 4 SERVINGS

Ingredients

¼ cup soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil
1 teaspoon sesame oil
1/2 teaspoon sesame seeds
1 clove garlic, minced
½ teaspoon sugar
1-2 scallions, green parts chopped

Instructions

Whisk together all ingredients in a bowl.
Serve with gyoza, dumplings, wontons, or potstickers.

Notes
Leftovers: This sauce keeps well refrigerated for about a week, stored in an airtight container. If desired, you can warm it up a little in the microwave, or on stovetop, before enjoying.
Make sure the oils emulsify fully into the sauce, to avoid separation.
Everyone has a little different palate, so feel free to tweak the amounts to your liking.
The amounts listed make enough sauce for one bag of frozen dumplings (which is about 24oz). If you’re making more, simply multiply all of the ingredients.

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Chocolate Hazelnut Butter (Vegan)

Ingredients

1 1/2 cups Hazelnuts
1/8 cup Cocoa Powder
3 Tbsp Coconut Sugar
1/2 tsp Vanilla
1/8 tsp Sea Salt

Instructions

Spread hazelnuts on a baking sheet and roast in preheated 325° oven for 10-15 minutes. Keep an eye on them around the 10 minute mark.
Shortly after removing them from the oven, place them on a clean dish towel, and wrap the towel around them, sliding your hand back and forth so the skins remove. It’s not a big deal if you can’t remove them all.
Place the nuts, without the skins, in the food processor and process until they turn into a silky smooth butter. Should take between 5 and 10 minutes. You’ll have to stop and scrape the sides down a few times, so don’t walk away.
Add the remaining ingredients and blend for another minute or two, until it’s creamy and delicious.

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Authentic Colombian Tamales
PREP TIME: 1 HOUR COOK TIME: 1 HOUR 15 MINUTES TOTAL TIME: 2 HOURS 15 MINUTES SERVINGS:
12 TAMALES

Equipment
1 Steamer pot or basket or bamboo steamer

Ingredients

For the marinade
1 medium green bell pepper
1 medium red bell pepper
4 scallions
1 medium red onion
4 cloves garlic
4 Tbsp ground cumin
½ Tbsp saffron powder
1 Tbsp salt
1 ½ cups chicken stock
¼ cup pickled jalapeños
2 Tbsp tomato paste
1 Tbsp ground coriander
1 Tbsp dry oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper ground
1 tbsp olive oil

For the Meat
10 oz pork fillet pork tenderloin
7 oz smoked bacon hardwood smoked, naturally smoked or applewood smoked
10 oz chicken thigh boneless and skinless

For the Veggies
2 medium potatoes diced Red Potatoes or Yukon Gold
1 cup green pea
1 cup carrot diced
½ cup sweet corn
1 medium onion chopped
2 medium tomato diced
1 Tbsp garlic paste
1 Tbsp tomato paste
1 Tbsp olive oil
1 pinch Salt and pepper to taste

For the corn masa
16 oz precooked corn meal
1 tsp ground cumin
1 tsp smoked paprika
2 Tbsp fresh parsley chopped
2 Tbsp fresh coriander chopped
½ Tbsp onion powder
½ tsp salt
1 Tbsp tomato paste
1 Tbsp garlic paste
3½ cup chicken stock
1 cup milk

For Assembly
16 oz banana leaves

( Read more... )

ysabetwordsmith

I made these today.

"Oatmeal Coconut Chocolate Chip Cookies"

Ingredients:
1 ripe banana, mashed
1/2 cup butter (1 stick), melted
1 egg
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
1 1/4 cup whole-wheat flour
1/4 teaspoon powdered ginger
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup quick oats
1 cup shredded coconut
1 cup Ghirardelli Premium Baking Bittersweet Chocolate Chips

( Read more... )

Current Mood: accomplished

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Air Fryer Char Siu Chicken
PREP TIME: 5 minutes COOK TIME: 14 minutes MARINATING TIME: 30 minutes TOTAL TIME: 49 Minutes SERVINGS: 2 people

Ingredients

10.6 oz boneless chicken thighs, skin on or skinless
⅓ Cup Char Siu Sauce**
Sesame seeds, for garnishing

Instructions

Marinate the chicken in ⅓ cup of Char Siu Sauce for at least 30 minutes.
Place the chicken skin side down in the air fryer basket in a single layer. Spoon over half of the leftover marinade and air fry at 190°C (375°F) for 10 minutes.
Flip the chicken, spoon over the remaining marinade, and air fry at 190°C (375°F) for 4 minutes or until cooked through and slightly charred.
Garnish with sesame seeds and serve with steamed white rice.

**Char Siu Sauce
PREP TIME: 5 minutes COOK TIME: 5 minutes TOTAL TIME: 10 minutes SERVINGS: 1 cup

Ingredients

2 tablespoons soy sauce
1 tablespoon oyster sauce
2 teaspoons dark soy sauce
2 tablespoons Shaoxing wine
2 tablespoons honey, or maltose
2 teaspoons sesame oil
½ teaspoon five spice powder
½ teaspoon white pepper powder
2 teaspoons sugar
1 tablespoon sweet soy sauce, or Kecap Manis, optional

Instructions

Mix all the ingredients in a small bowl and set aside.
Heat a saucepan over medium to low heat. Stir in the sauce and blend well.
Once the sauce starts to bubble and boil, remove the saucepan from the heat and let it cool.

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Jack O’ Lantern Stuffed Peppers
Serves: 6 Prep: 25 Min Cook: 55 Min

Ingredients
1 lb ground beef
1/2 c uncooked long grain white rice
1 c water
6 orange bell peppers (or any color you want)
2 can(s) tomato sauce (8 ounce)
1 Tbsp Worcestershire sauce
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
1 tsp Italian seasoning

Directions
Preheat oven to 350 degrees F.

Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.

In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.

Wash the peppers, and cut jack-o'-lantern faces into the peppers with a sharp paring knife. Slice off the tops of the peppers, and scoop out the seeds and cores. Stuff the peppers lightly with the beef stuffing, and place them into the prepared baking dish so they lean against each other.

Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

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Popcorn Cake
Serves: 24 Prep Time: 30 Min

Ingredients

1 gal popped corn
12 oz jar of roasted peanuts
11 oz bag of plain m&m's
11 oz bag of peanut m&m's
1 stk margarine or butter
1 lg bag of marshmallows
1 tsp vanilla

Directions

1 Mix popped corn, peanuts and M&M’s in a large bowl.
2 Melt margarine and marshmallows, add vanilla. Pour over popcorn goodies and mix thoroughly.
3 Pour and press into well-buttered Bundt cake pan.
4 Let harden in pan about 1 hour. Empty onto cake platter. Pinch off and eat. (or cut with very sharp knife.)

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Shortcut Pierogis
Prep Time: 10 mins Cook Time: 20 mins Total Time: 30 mins Servings: 4 Yield: 16 pierogis

Ingredients

Caramelized Onions
2 sweet onions
2 tablespoons avocado oil or canola oil

Pierogis
1 (16 ounce) package frozen cheese and potato pierogis
2 tablespoons unsalted butter
1 tablespoon avocado oil or canola oil
salt and freshly ground black pepper to taste

Toppings
1/3 cup sour cream
3 strips cooked, crisp bacon, crumbled
3 tablespoons grated Parmesan cheese
chopped fresh parsley or chives
4 fresh lemon wedges

Directions

Trim the ends of the onions, cut in half lengthwise, and peel. Thinly slice the halves vertically from top to bottom.
Heat oil in a large skillet over medium heat. Add onions to skillet, tossing until well coated. Stir until they start to soften, then reduce heat to medium-low. Cook until onions start to brown, 15 to 20 minutes, stirring frequently. If they start to stick to the skillet, add a little water.
Meanwhile, heat butter and oil in a large nonstick skillet over medium heat, add pierogis in a single layer, and cook for about 16 minutes or according to package directions, flipping halfway through. Season with salt and pepper.
Transfer pierogis to a serving plate. Add a dollop of sour cream to each pierogi, top with caramelized onions and crumbled bacon. Sprinkle with Parmesan cheese and parsley, and serve with lemon wedges.

Cook’s Note
For softer pierogis, you can boil them. Place them in a large pot of boiling water, bring back to a boil, and cook for 3 minutes. Drain, then lightly brown in an oiled skillet for just a few minutes, add toppings, and serve.

ysabetwordsmith

Today we made this. :D

"Sausage with Bell Peppers and Onions"

Ingredients:

Sauce:
1 teaspoon Bragg's coconut aminos
1 tablespoon rice vinegar
1 tablespoon mirin
1/4 teaspoon ground black pepper
about 1 teaspoon honey
1 teaspoon tapioca starch

Stir-fry:
1 thumb ginger, minced
1 clove garlic, minced
1/2 onion, diced
1 bell pepper, bite-sized pieces
2 hotdog-sized smoked sausages, sliced
2 tablespoons light olive oil

( Read more... )

Current Mood: accomplished

Romesco Sauce

Romesco Sauce
yield: 8 SERVINGS prep time: 5 MINUTES total time: 5 MINUTES

Ingredients

14oz canned fire roasted tomatoes, drained
12oz roasted red (bell) peppers, drained
¾ cup almonds
¼ cup extra virgin olive oil
¼ cup fresh parsley
1 tsp paprika
1 tsp crushed red pepper
2 cloves garlic
1 Tbsp red wine vinegar
Juice of ½ lemon
Salt, to taste

Instructions

Place all ingredients in a blender or food processor. Blend until you have a smooth consistency.
Taste and adjust for salt.
Serve as a drizzling sauce for meats, seafood or vegetables, or toss with pasta.

FRISÉE AND CARROT RIBBON SALAD WITH ZA'ATAR-LEMON VINAIGRETTE

FRISÉE AND CARROT RIBBON SALAD WITH ZA'ATAR-LEMON VINAIGRETTE
YIELD 8–10 servings ACTIVE TIME 20 minutes TOTAL TIME 20 minutes

INGREDIENTS

1 large shallot, thinly sliced
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
Kosher salt
3/4 cup unsalted, shelled raw pistachios, coarsely chopped
1 tablespoon olive oil
2 teaspoons za'atar, divided
1 1/2 teaspoons honey
1/4 cup extra-virgin olive oil
4 large heads of frisée (about 1 1/2 pounds), torn into bite-sized pieces
1 pound medium carrots, preferably rainbow, shaved lengthwise with a vegetable peeler
2 cups flat-leaf parsley leaves with tender stems
1 1/2 cups green seedless grapes, quartered, divided
Flaky sea salt
Freshly ground black pepper

PREPARATION

Combine shallot, lemon zest, lemon juice, and 1/4 tsp. kosher salt in a medium bowl. Let stand 10 minutes.
Meanwhile, toast pistachios, 1 Tbsp. olive oil, and 1 tsp. za'atar in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 minutes. Season with 1/4 tsp. kosher salt. Transfer to a small bowl; let cool and set aside.
Add honey and 1 tsp. za'atar to lemon mixture and whisk to combine, then whisk in 1/4 cup extra-virgin olive oil in a slow, steady stream.
Place frisée, carrots, parsley, 3/4 cup grapes, and half of the pistachios in a large bowl and drizzle with vinaigrette. Gently toss until frisée is evenly dressed; season with sea salt and pepper. Top with remaining pistachios and 3/4 cup grapes.

Grillable Veggie Burger (Black Bean Sunflower Seed Burger)

Grillable Veggie Burger (Black Bean Sunflower Seed Burger)
PREP: 10 MINUTES COOK: 35 MINUTES TOTAL: 45 MINUTES SERVINGS: 6 PATTIES

Ingredients
US

1/2 cup sunflower seeds or pepitas or heaping 1/2 cup nuts such as walnuts or pecans if you are ok with nuts.
1 tsp coriander seeds
1/4 tsp fennel seeds, optional
2 tsp oil
1.5 cups chopped or sliced onion, white or red onion
1 hot green chile, such as Serrano, finely chopped or use 2 Tbsp green bell pepper
1/2 tsp smoked paprika
1.5 tsp old bay seasoning, Or 2 tsp Cajun/taco/chili powder blend of choice
1/2 teaspoon garlic powder
3/4 cup cooked brown or white rice, I prefer white in these patties
15 oz can black beans drained well, or 1.5 cups cooked
1/2 tsp salt, more or less depending on if the beans and rice are salted
2 to 3 Tbsp bbq sauce
1.5 Tbsp flax seed meal
1/4 cup breadcrumbs, use gluten-free if needed

Metric

1 tsp coriander seeds
0.25 tsp fennel seeds, optional
1 tsp oil
240 g chopped or sliced onion, white or red onion
1 hot green chile, such as Serrano, finely chopped or use 2 Tbsp green bell pepper
0.5 tsp smoked paprika
1.5 tsp old bay seasoning, Or 2 tsp Cajun/taco/chili powder blend of choice
0.5 teaspoon garlic powder
140 g cooked brown or white rice
15 oz can black beans drained well, or 1.5 cups cooked
0.75 tsp salt, more or less depending on if the beans and rice are salted
2 to 3 Tbsp bbq sauce
1.5 Tbsp flax seed meal
27 g breadcrumbs, use gluten-free if needed
Toppings:
Tomato slices, onion slices
Sprouts or baby greens
Bbq sauce, mustard, mayo etc.

( Read more... )

Pea Salad (2)

Pea Salad
Prep Time: 20 minutes Total Time: 20 minutes Servings: 8 servings, as a side

Ingredients
US

**Salad
4 cups frozen green peas thawed and dried completely
8 slices bacon cooked to crisp & diced
1/3 cup finely diced red onion
3/4 cup grated sharp cheddar cheese
3 tablespoons finely minced fresh parsley optional
**Dressing
1/3 cup mayo Best Foods/Hellman's
1/3 cup sour cream
1 tablespoon apple cider vinegar
1 teaspoon Dijon-style mustard
1 teaspoon granulated sugar
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/4 teaspoon pepper

METRIC
( Read more... )

Swamp Dogs

Swamp Dogs
Prep Time: 5 mins Cook Time: 20 mins Marinate Time: 8 hrs Total Time: 8 hrs 25 mins Servings: 8

Ingredients

8 hot dogs
2/3 cup Italian dressing
2 tablespoons Worcestershire sauce
2 teaspoons Cajun seasoning
2 medium onions, thinly sliced
2/3 cup water
1/4 cup ketchup
1 tablespoon Dijon mustard or yellow mustard
8 hot dog buns

Directions
Using a sharp knife, make shallow diagonal cuts across one side of each hot dog, 1/8 to 1/4 inch deep and 1/4 inch apart.

Place scored hot dogs in a large resealable plastic bag and add dressing, Worcestershire, Cajun seasoning, and onions. Seal bag tightly, and turn to coat everything thoroughly. Refrigerate for at least 8 hours, or overnight for best flavor, flipping the bag occasionally.

Preheat a large cast iron or metal skillet over medium-high heat.

Remove the hot dogs from the marinade, letting excess drip off, and add to the hot pan. Reserve onions and marinade. Cook, undisturbed, until browned on one side, about 2 minutes. Rotate the hot dogs and cook until mostly browned, 2 to 3 more minutes.

Add reserved marinade and onions to the pan and cook, stirring occasionally, about 2 minutes. Add water to deglaze the pan and cook, stirring to loosen any browned bits from the pan. Reduce heat to medium-low and simmer until onions are very tender, 10 to 15 minutes, stirring occasionally.

Stir in ketchup and mustard and simmer a few minutes longer.

Serve hot dogs on buns topped with plenty of saucy onions.

ysabetwordsmith

We made this today. I had to tweak the original recipe a bit, and this turned out great, so I wrote down the differences. I love pumpkin pie, but I remembered crenshaw pie very fondly as lighter and more delicate; this matches very well. My partner Doug considers pumpkin pie edible but not a favorite; he loves crenshaw pie, which I find very flattering. \o/

"Crenshaw Pie"

Ingredients:
1 deep-dish pie shell
1 egg
3/4 cups heavy whipping cream
3/8 cups honey
1 1/2 cups crenshaw (aka cushaw) puree
1 thumb fresh ginger root, minced
1 tablespoon brown sugar
1 teaspoon cinnamon
1 dash ground cloves
1 dash ground allspice
1 dash ground nutmeg
1/4 teaspoon sea salt
whipped cream for topping (optional)

( Read more... )

Current Mood: accomplished

Eclair Cake

Eclair Cake
prep: 25 mins additional: 4 hrs total: 4 hrs 25 mins Servings: 14

Ingredients

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

Directions

Step 1 - Stir pudding mix, whipped topping, and milk together in a medium bowl until well blended.
Step 2 - Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Step 3 - Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.

Waffadilla

Waffadilla

Ingredients

2 flour tortillas (sized to fit your waffle iron)
1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
2 tbsp salsa, black beans, or cooked meat (like chicken or chorizo)
Cooking spray or melted butter

Instructions

Heat the iron: Preheat your waffle maker and coat the grids lightly with cooking spray or butter. [1, 2]
Assemble: Lay down one tortilla. Add a layer of cheese, your choice of fillings (salsa, beans, or meat), and top with another layer of cheese.
Cover: Place the second tortilla on top
Waffle it: Close the waffle iron gently and cook for 2 to 4 minutes until the tortilla is golden and crispy and the cheese is completely melted.
Serve: Cut into quarters and serve with sour cream, extra salsa, or guacamole.

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