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Recipes
Herb/Garlic Rotisserie Cornish Game Hens
By kscribner
Prepare rotisserie and light coals
- 6 Cornish game hens
- 3/4 cup softened butter
- 2 Tablespoons garlic minced
- Juice from 2 tangerines or 1 large orange
- 1 teaspoon fresh mint, minced
- 1 teaspoon green onion, minced
- 1 teaspoon fresh Chinese parley, minced
- 3 teaspoon Aloha Shoyu
- 1 tablespoon sea salt
Cilantro Potato Salad
By kscribner
Cook Time:20 min Yield: 6 servings
- 1/2 cup mayonnaise
- 1 medium onion, chopped
- 1/2 lemon, juiced
- 1 tablespoon chopped garlic
- 2 tablespoons chopped cilantro leaves
- 1 pound red potatoes, boiled until tender
- 1/4 pound bacon, cooked until crispy and drained
- Salt and pepper
- Chopped chives or green onions, for garnish
Grilled Peppered Steak with Cabernet Balsamic Sauce
By kscribner
Cook Time:45 min Level: Intermediate Yield: 4 servings
- 2 pounds flank steak or tri-tip, cut into 8-ounce pieces
- 4 tablespoons black peppercorns, lightly cracked
- 2 tablespoons kosher salt
- 3 tablespoons extra-virgin olive oil
- 1/4 cup red onion, minced
- 1 tablespoon garlic, minced
- 1 cup Cabernet Sauvignon
- 1/2 cup balsamic vinegar
- 2 tablespoons brown sugar
Brown Sugar Cookies
By kscribner
The most efficient way to bake these cookies is to portion and bake half of the dough
- 14 tablespoons unsalted butter (1 3/4 sticks)
- 1/4 cup granulated sugar (about 1 3/4 ounces)
- 2 cups packed dark brown sugar (14 ounces)
- 2 cups unbleached all-purpose flour plus 2 tablespoons (about 10 1/2 ounces)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
Summer Vegetable Gratin
By kscribner
The success of this recipe depends on good-quality produce
- 6 tablespoons extra-virgin olive oil
- 1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 2 teaspoons table salt
- 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
- 2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
- 3/4 teaspoon ground black pepper
- 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh thyme leaves
- 1 large slice white sandwich bread , torn into quarters
- 2 ounces Parmesan cheese , grated (about 1 cup)
- 2 medium shallots , minced (about 1/4 cup)
- 1/4 cup chopped fresh basil leaves
Thick and Chewy Triple-Chocolate Cookies
By kscribner
If you like bursts of warm melted chocolate in your cookies, include chocolate chips in the batter
- 2 cups unbleached all-purpose flour (10 ounces)
- 1/2 cup Dutch-processed cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 16 ounces semisweet chocolate , chopped
- 12 ounces semisweet chocolate chips (about 2 cups)
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder
- 10 tablespoons unsalted butter (1 1/4 sticks), softened
- 1 1/2 cups packed light brown sugar (10 1/2 ounces)
- 1/2 cup granulated sugar (3 1/2 ounces)
Carbonnade a la Flamande - Belgian Beef, Beer, and Onion Stew
By kscribner
Top blade steaks (also called blade or flatiron steaks) are our first choice, but any boneless roast from the chuck...
- •3 1/2 pounds blade steaks , 1 inch thick, trimmed of gristle and fat and cut into 1-inch pieces
- •Table salt and ground black pepper
- •3 tablespoons vegetable oil
- •2 pounds yellow onions (about 3 medium), halved and sliced about 1/4 inch thick (about 8 cups)
- •1 tablespoon tomato paste
- •2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
- •3 tablespoons all-purpose flour
- •3/4 cup low-sodium chicken broth
- •3/4 cup low-sodium beef broth
- •1 1/2 cups beer (12-ounce bottle or can)
- •4 sprigs fresh thyme, tied with kitchen twine
- •2 bay leaves
- •1 tablespoon cider vinegar
Penne and Ham Primavera
By kscribner
Prep Time: 10 min Total Time: Makes: 4 servings
- 2 cups uncooked penne or mostaccioli pasta (6 ounces)
- 1 cup sliced zucchini
- 1 cup sliced yellow summer squash
- 2 cups cubed fully cooked ham
- 1/2 cup reduced-fat Italian dressing
- 1/4 cup chopped fresh basil leaves
- 1/3 cup shredded Parmesan cheese
- Coarsely ground pepper, if desired
Chiles Rellenos Puffs
By kscribner
Prep Time: 25 min Total Time: 1 hour 0 min Makes: 24 appetizers
- 1 1/2 cups water
- 1/2 cup butter or margarine
- 1 cup Gold Medal® all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 6 eggs, beaten
- 3/4 cup shredded Monterey Jack cheese (3 oz)
- 3/4 cup shredded sharp Cheddar cheese (3 oz)
- 2 cans (4.5 oz each) Old El Paso® chopped green chiles, drained
Slow Cooker Reuben Sandwiches
By kscribner
Prep Time: 15 min Total Time: 11 hours 15 min Makes: 8 sandwiches
- 1 package (2 pounds) refrigerated sauerkraut
- 1 package (2 to 3 pounds) corned beef brisket
- 1 cup Thousand Island dressing
- 16 slices pumpernickel rye bread, toasted
- 8 slices (1 ounce each) Swiss cheese