Category: Photo


Quick Tomato Salsa

Permalink 08:20:14 pm, Categories: Photo, Condiments  


I introduced my mom to this recipe (from Cook's Illustrated) years ago and promptly forgot all about it. She's talked it up enough that I finally broke it out again and she's right, it's delicious!

1 pint grape tomatoes
1/2 small jalapeño chile, minced
1/4 small red onion, peeled and root end removed
1 small clove garlic, minced or pressed
2 tablespoons minced fresh cilantro or parsley
1/4 teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime

Pulse tomatoes in food processor until chopped. Transfer to strainer to drain excess liquid.

Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.

To Make Ahead:
The salsa can be refrigerated, wrapped tightly in plastic wrap, for up to 2 days. Season with additional lime juice and salt before serving.


Sugar Cookies

Permalink 04:53:51 pm, Categories: Desserts, Cookies, Photo  

Sugar Cookies

These are delicious on their own, even better as the crust for caramel nut bars.

14 oz. (28 Tbs.) unsalted butter, softened
1.5 tsp finely chopped lemon zest
5 3/4 oz (.75 cup) sugar
.5 tsp salt
1 large egg
1 tsp vanilla
21 oz (1 lb 5 oz, 4.67 cups) flour

Preheat oven to 350F.

Combine butter, zest, sugar, and salt, beat until light and fluffy. Add the egg and beat it in well. Add vanilla. Stir in the flour until blended. Spread the dough out, about an inch thick, cover with plastic wrap, and chill until firm.

Roll dough, cut with cookie cutters, and bake for 15 to 20 min until the edges turn golden.

Crockpot Ribs

Permalink 04:51:45 pm, Categories: Entrees, Photo, Pork  

Crockpot Ribs

Adapted from Good Eats.

2 whole slabs pork baby back ribs

Dry Rub:
8 tablespoons light brown sugar, tightly packed (3.75 oz)
1.5 tablespoons kosher salt (the original rec. calls for 3T which makes the sauce too salty when it reduces)
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:
12 oz. beer or wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs and liquid in a crockpot and cook on high for six hours.

Transfer the braising liquid into a skillet (the larger surface area will help it reduce faster.) Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Meanwhile, transfer the ribs to a foil-lined half sheet pan. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. I make a double batch and keep it in the pantry.

Banana Bread

Permalink 03:48:47 pm, Categories: Breads, Photo  

Banana Bread

I can't vouch for this personally because I hate, loathe, and despise bananas and everything they touch. My husband and daughters, however, love the damn things so being the devoted wife and mother that I am, I clothespin my nose and make them bread when the bananas go south. This is Kerri's recipe, verbatim.

1/2 C butter
1 1/2 C Sugar
2 Eggs
1 C crushed banana (I usually put whatever I have that is speckled - usually
2 bananas - the more brown the better)
1 tsp. Vanilla
2 C Flour
1 tsp Soda
1/2 tsp cinnamon
1/2 C sour milk (Regular milk with a dash of vinegar will make it sour)

Cream butter and sugar. Add eggs, bananas and vanilla; mix well. Sift Flour with soda and cinnamon, add all at once(I am a lazy cook - I never do the sifting part and it seems to turn out fine - I just kind of dump it all in the mixer). Beat until smooth. Pour in greased and floured loaf pan. Bake 1 hour at 350 degrees.

(Editor's note: I typically make mini loaves instead. Each pan takes about 2/3c of batter and it makes 9-10 loaves. They bake for 20-30 minutes.)


Cream Cheese Poundcake

Permalink 09:30:15 pm, Categories: Desserts, Photo, Cakes  

cream cheese poundcakes


Simple and delicious. Makes either a 10" tube or bundt cake or 12-14 mini loaves/bundt pans. My mini loaves and bundt pans each take 3 #16 dishers' worth.

12 oz butter (1.5 c) butter
1 8 oz package cream cheese
3 c sugar (1 lb 4 oz)
2 tbs vanilla
6 eggs
12 oz (3 c) cake flour

Preheat oven to 325F. Spray pan(s) with Pam with flour.

Cream together the butter, cream cheese, and sugar until light. Do not underbeat! Stir in the vanilla. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan(s).

Bake for 1:15 (large pan) or 35 minutes (small pans) until a toothpick inserted in the center comes out clean.

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Robin's Random Recipes

My old site is still available here. I'll move recipes over as time permits but my focus is adding recipes as I make them, with pictures whenever possible. This is not another online recipe warehouse. These are all personal favorites, made time and time again.




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