Ingredient: vegetable oil

Mexican Rice

Print Recipe
 Mexican Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.
Recipe Notes

Original Recipe: https://www.allrecipes.com/recipe/27072/mexican-rice-ii/?internalSource=streams&referringId=16082&referringContentType=Recipe%20Hub&clickId=st_recipes_mades

Share this Recipe
 

Nutrition Facts
Mexican Rice
Amount Per Serving
Calories 327 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Sodium 432mg 18%
Potassium 178mg 5%
Total Carbohydrates 51g 17%
Dietary Fiber 1g 4%
Sugars 2g
Protein 5g 10%
Vitamin A 2%
Vitamin C 6%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Jamaican Jerk Chicken

Print Recipe
 Jamaican Jerk Chicken
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minuters
Passive Time 2 hours
Servings
servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 50 minuters
Passive Time 2 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a blender, combine green onions, garlic, jalapeño, lime juice, oil, brown sugar, allspice, thyme, cinnamon, 1 teaspoon salt, and 2 tablespoons water and blend until smooth. Set aside 1⁄4 cup.
  2. Place chicken in a shallow dish and season with salt. Pour remaining marinade over chicken; toss to coat. Let marinate in fridge, turning once or twice, at least 2 hours or up to overnight.
  3. When ready to grill, heat grill to medium-high and oil grates. Grill chicken, turning occasionally, until chicken is charred in spots, about 10 minutes.
  4. Move chicken to a cooler part of the grill and brush with reserved marinade. Grill, covered, until chicken is cooked through, 10 to 15 minutes more
Recipe Notes

Original Recipe: https://www.delish.com/cooking/recipe-ideas/recipes/a54230/authentic-jerk-chicken-recipe/

Oven instructions: Preheat oven to 375 degrees. Line a 18 by 13-inch baking sheet with aluminum foil and spray with non-stick cooking spray.

Remove chicken from marinade. Arrange pieces on baking sheet leaving space between them. Bake in preheated oven until cooked through, about 45 - 50 minutes, while broiling during the last few minutes for better browning.

Share this Recipe
 

Nutrition Facts
Jamaican Jerk Chicken
Amount Per Serving
Calories 556 Calories from Fat 360
% Daily Value*
Total Fat 40g 62%
Saturated Fat 9g 45%
Polyunsaturated Fat 11g
Monounsaturated Fat 17g
Cholesterol 154mg 51%
Sodium 805mg 34%
Potassium 407mg 12%
Total Carbohydrates 6g 2%
Dietary Fiber 1g 4%
Sugars 4g
Protein 42g 84%
Vitamin A 8%
Vitamin C 6%
Calcium 5%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Buttermilk Pancakes

Print Recipe
 Buttermilk Pancakes
From "The Science of Good Cooking"
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Whisk flour, sugar, baking powder, baking soda, and salt together in medium bow.
  2. In separate bowl whisk together buttermilk, sour cream, eggs, and melted butter.
  3. Make well in middle of dry ingredients and pour in wet ingredients. Gently stir until just combined (batter should remain lumpy, with few streaks of flour). Let batter sit for 10 minutes before cooking.
  4. Heat 1 tsp oil in 12" skillet over medium heat until shimmering. Using paper towels, carefully wipe out the oil, leaving thin film of oil on bottom and sides of pan.
  5. Using 1/4 C measure, portion batter into pan. Cook until edges are set, first side is brown, and bubbles on surface are just beginning to break, 2-3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1-2 minutes longer.
Share this Recipe
 

Nutrition Facts
Buttermilk Pancakes
Amount Per Serving
Calories 248 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.2g
Cholesterol 52mg 17%
Sodium 279mg 12%
Potassium 149mg 4%
Total Carbohydrates 40g 13%
Dietary Fiber 2g 8%
Sugars 5g
Protein 8g 16%
Vitamin A 5%
Vitamin C 1%
Calcium 8%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Street Corn Salad (Esquites)

Print Recipe
 Mexican Street Corn Salad (Esquites)
Votes: 1
Rating: 4
You:
Rate this recipe!
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
  2. **If you use canned corn: Add 2 to 3 tbsp. extra virgin olive oil to a sauté pan. Pour in the canned corn. Cook over medium heat until the corn turns a light brown color. It will take about five minutes for the corn to brown.
  3. Don’t stir the corn more than once. It can be tempting to stir but roasted corn should sit in the pan to cook. If you must stir the corn, let it sit for three minutes, stir it once, then let it sit until a light brown.
  4. In a serving bowl, toss corn with mayo, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  5. Top with more cotija, cilantro, and a sprinkle of chile powder.
Recipe Notes

This is really good!  Be careful with the chili powder, it matures after it sits, so it may not taste like enough to start with, but give it a bit first.

Feta really does work equally well.

If you eat this right away, ti's really good.  But if you let is sit for half hour or more, the chili powder really matures, and is a bit overpowering.  I changed the chili powder from the original recipe from 1 Tbsp to 1/2 Tbsp (1 1/2 tsp), and then I would suggest sprinkling just a bit over top on your plate.  Enjoy!

Share this Recipe
 

Nutrition Facts
Mexican Street Corn Salad (Esquites)
Amount Per Serving
Calories 221 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Polyunsaturated Fat 9g
Monounsaturated Fat 4g
Cholesterol 11mg 4%
Sodium 579mg 24%
Potassium 47mg 1%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 5g
Protein 4g 8%
Vitamin A 10%
Vitamin C 5%
Calcium 6%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

Mexican Ricotta Croquetas

Print Recipe
 Mexican Ricotta Croquetas
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Side Dish
Cuisine Mexican
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Make the chipotle-honey salsa: Heat the broiler. In a roasting pan, combine the tomatoes with the garlic and onion, then toss with the oil and season with salt. Broil, turning the vegetables as needed, until lightly blackened all over, about 6 minutes. Remove from oven and let cool. Transfer the vegetables to a food processor along with the honey, vinegar, cilantro, and chiles and adobo sauce and pulse until smooth.
  2. Make the latkes: In a large bowl, combine the all 5 cheese with the matzo meal, butter and eggs and then refrigerate for 30 minutes. Using a 1-inch ice cream scoop, portion out balls of cheese, roll them in your hands to smooth, then coat them in the bread crumbs.
  3. Pour enough oil into a 6-qt. Dutch oven to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working with 6 balls at a time, add the latkes to the oil and cook until golden brown, 1 to 2 minutes. Drain the latkes on paper towels and serve immediately with the chipotle-honey salsa.
Recipe Notes

https://www.saveur.com/ricotta-croquette-recipe

Share this Recipe
 

Nutrition Facts
Mexican Ricotta Croquetas
Amount Per Serving
Calories 482 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 17g 85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 99mg 33%
Sodium 884mg 37%
Potassium 82mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 3g 12%
Sugars 11g
Protein 19g 38%
Vitamin A 23%
Vitamin C 12%
Calcium 39%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Pastel de Leches Tres – Three Milk Cake

Print Recipe
 Pastel de Leches Tres - Three Milk Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Course Dessert
Cuisine Mexican
Prep Time 45 minutes
Cook Time 25 minutes
Passive Time 8 hours
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
  2. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.
  3. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.
  4. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.
  5. Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.;
  6. Topping:
  7. Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
Recipe Notes

Original recipe:  https://www.cookingchanneltv.com/recipes/alton-brown/tres-leche-cake-1953815

For cake flour:  for each C of cake flour, use 1 C all-purpose minus 2 Tbsp, add 2 Tbsp cornstarch, sift together 5 times.  Yep, 5: ensures it's evenly mixed and well aerated.

Share this Recipe
 

Nutrition Facts
Pastel de Leches Tres - Three Milk Cake
Amount Per Serving
Calories 607 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 188mg 63%
Sodium 237mg 10%
Potassium 168mg 5%
Total Carbohydrates 74g 25%
Sugars 60g
Protein 10g 20%
Vitamin A 22%
Vitamin C 1%
Calcium 23%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.

The Most Amazing Chocolate Cake

Print Recipe
 The Most Amazing Chocolate Cake
It truly is quite amazing! And easily converted to gluten-free!
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
  2. Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
  3. Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
  4. Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
  5. Bake for 30-35 minutes until a toothpick inserted into the center comes out clean.
  6. Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
  7. Frost with your favorite frosting and enjoy!
Recipe Notes

They recommend a chocolate cream cheese buttercream frosting, but I initially used a white cloud frosting, a whipped honey buttercream, and a whipped chocolate buttercream on small, individual cakes.  I really liked the white cloud, which cake I also added a small layer of orange marmalade between layers.  Steve really like the whipped chocolate buttercream, and I also thought it was really amazing.  We both like the whipped honey buttercream as well, but it was sort of beaten out by the other two, but it's still amazing. The link to the original recipe with frosting is here:  https://thestayathomechef.com/the-most-amazing-chocolate-cake/

I like to make these as cupcakes - you should get about 50 cupcakes. 

You can also make this gluten-free!  I substituted the flour for Bob's Red Mill Gluten Free Baking Mix, so you have a 1:1 ratio to replace the flour, and substitute plain fat-free Greek yogurt for the buttermilk.  The only way you can tell the difference between the cakes with gluten or without gluten is if you have eaten them both.  it does turn out amazing!

To make it even better, I recommend filling the cupcakes with my Bourbon Salted Caramel Sauce, and frosting with my Whipped Chocolate Buttercream.  Enjoy!

Share this Recipe
 

Nutrition Facts
The Most Amazing Chocolate Cake
Amount Per Serving
Calories 415 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 47mg 16%
Sodium 504mg 21%
Potassium 110mg 3%
Total Carbohydrates 82g 27%
Dietary Fiber 4g 16%
Sugars 45g
Protein 8g 16%
Vitamin A 2%
Vitamin C 0.4%
Calcium 5%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

Ultimate Bourbon Maple Bacon Chocolate Cake

Print Recipe
 Ultimate Bourbon Maple Bacon Chocolate Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
servings
Ingredients
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cook bacon according to package instructions. Allow to cool and chop cooked bacon into small pieces.
  2. Preheat oven to 350° F. Grease a bundt cake pan and coat with cocoa powder instead of flour.
  3. In a medium sized bowl, sift flour and cocoa powder. I usually sift my cocoa powder with a sieve instead of my actual sifter. Add baking powder and salt and set aside.
  4. In a microwave safe bowl, melt butter. Combine melted butter in mixing bowl with oil and sugar. Beat on medium speed for 3 minutes until light and fluffy.
  5. Add eggs, one at a time, ensure that each egg is well beaten before adding the next one. After all eggs have been added, add the vanilla extract and sour cream.
  6. Alternate adding the flour mixture and the bourbon. First, pour in half of the dry ingredients and beat for 30 seconds before adding half of the bourbon. Repeat with remaining flour mixture and remaining bourbon.
  7. Pour batter in the greased coated bundt cake pan. Bake at 350°F for 45-50 minutes. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done.
  8. Transfer to a wire rack to cool for 30 minutes. After 30 minutes, place the wire rack on top of the bundt pan and flip it over. Gently tapping the sides to release the cake. You may want to put a piece of parchment paper or a plate over the cake before you flip it so you can easily move it off the wire rack without sticking. If the cake does not release, take a butter knife and gently insert along the edge of the pan to help release.
  9. For the glaze:
  10. Sift powered sugar. The step is necessary to create a smooth glaze.
  11. Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
  12. Pour melted butter over powdered sugar. Add maple syrup and milk. Whisk until smooth.
  13. For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar. To make glaze thinner, add additional milk.
  14. This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
  15. Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
  16. Gently pour glaze over cake. Sprinkle with bacon pieces.
Recipe Notes

Original Recipe:  https://beyondfrosting.com/2015/01/14/bourbon-maple-bacon-chocolate-cake/

Share this Recipe
 

Nutrition Facts
Ultimate Bourbon Maple Bacon Chocolate Cake
Amount Per Serving
Calories 1278 Calories from Fat 477
% Daily Value*
Total Fat 53g 82%
Saturated Fat 26g 130%
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 219mg 73%
Sodium 705mg 29%
Potassium 485mg 14%
Total Carbohydrates 173g 58%
Dietary Fiber 10g 40%
Sugars 106g
Protein 24g 48%
Vitamin A 23%
Calcium 9%
Iron 34%
* Percent Daily Values are based on a 2000 calorie diet.

Rum Cake

Print Recipe
 Rum Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Grease generously and slightly flour bundt pan. Sprinkle chopped nuts (if you used) in bottom. P:lace all other cake ingredients in bowl and mix well at medium speed on electric for 5 minutes. Bake at 350F for 1 hour Cool cake in pan for 20 minutes, then frost.
  2. Frosting: Put all ingredients saucepan and bring to a boil; boil for 1 minute. Pour over cake in pan; leave in pan until completely cool, then turn upside down on cake plate.
Recipe Notes

This can also be made as a chocolate rum cake simply by swapping the yellow cake mix with chocolate cake mix, and the vanilla pudding for chocolate pudding. Get the driest possible cake mix, again, so that the syrup will soak in. (I haven't tried this yet, but I plan to for birthdays! (6.25.20))

If you can't find a super dry generic cake mix, try changing the syrup ingredients to 1/4 C each of water and rum.  (I haven't tried this yet - I found a great dry mix, for the yellow cake at least. (6.25.20))

Share this Recipe
 

Nutrition Facts
Rum Cake
Amount Per Serving
Calories 381 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 5g 25%
Polyunsaturated Fat 6g
Monounsaturated Fat 4g
Cholesterol 69mg 23%
Sodium 320mg 13%
Potassium 44mg 1%
Total Carbohydrates 46g 15%
Dietary Fiber 0.4g 2%
Sugars 34g
Protein 3g 6%
Vitamin A 5%
Vitamin C 0.1%
Calcium 5%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

BISQUICK BLUEBERRY MUFFINS

Print Recipe
 BISQUICK BLUEBERRY MUFFINS
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat oven to 400 degrees.
  2. Grease muffin pan well.
  3. Stir all ingredients except blueberries in medium bowl, just until moistened.
  4. Fold in berries.
  5. Divide batter evenly in 9 muffin cups.
  6. Bake 13 to 18 minutes or until golden brown.
  7. Cool slightly and remove from pan to wire rack.
Share this Recipe
 

Nutrition Facts
BISQUICK BLUEBERRY MUFFINS
Amount Per Serving
Calories 233 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 19mg 6%
Sodium 354mg 15%
Potassium 72mg 2%
Total Carbohydrates 48g 16%
Dietary Fiber 2g 8%
Sugars 18g
Protein 4g 8%
Vitamin A 2%
Calcium 6%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.