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Recipes
Warm German Potato Salad
By drwilliamg
Scrub potatoes and cook in boiling salted water until tender
- 1 to 1 1/2 * 1 to 1 1/2 pounds new potatoes
- 1/4 * 1/4 pound bacon
- 1 * 1 medium onion, coarsely chopped
- 1 * 1 stalk celery, chopped
- 1/2 * 1/2 teaspoon all-purpose flour
- 1/2 * 1/2 teaspoon sugar
- 1 * 1 teaspoon salt
- 1/8 * 1/8 teaspoon pepper
- 1/2 * 1/2 cup water
- 1/2 * 1/2 cup cider vinegar
- * Fresh snipped chives, optional garnish
- * Minced parsley, optional garnish
- * Hard boiled eggs, optional garnish
Vanilla-Sparkling Wine Pound Cake
By drwilliamg
Delicious recipe and works perfectly in a bundt pan
- 3 * 3 cups unbleached all-purpose flour
- 1 * 1 tsp. baking powder
- 1/4 * 1/4 tsp. salt
- 1 * 1 cup sparkling wine or milk
- 3 * 3 Tbsp. sour cream
- 2 * 2 cups sugar
- 3/4 * 3/4 cup unsalted butter, melted
- 1/4 * 1/4 cup safflower or canola oil
- 5 * 5 cold eggs
- 2 * 2 Tbsp. vanilla paste or vanilla extract
- 1 * 1 recipe Sparkling Wine Glaze, recipe below
Leek and Potato Soup
By drwilliamg
Trim the leeks, leaving about 1 inch of the tender green portions, then rinse them
- 1 lb. leeks (about 3 medium)
- 2 Tbs. unsalted butter
- 1 lb. baking potatoes, peeled and cubed
- 2 carrots, peeled and sliced
- Salt and freshly ground pepper, to taste
- 1/4 cup heavy cream if serving hot or 1/2 cup
- cream if serving cold
- 4 thin lemon slices
- Fresh chives for garnish
Veal Francaise
By drwilliamg
The Classic
- For the Veal:
- 1 1/2 pound veal cut into medallions and pounded flat.
- 1 cup flour.
- 1 egg beaten.
- 1/4 pound butter.
- For the Sauce:
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1/8 cup lemon juice
- 1/4 cup butter
- 1 cup whipping cream
- 1 tablespoon fresh parsley chopped
- lemon slices
ALPINE VILLAGE CHICKEN SUPREME SOUP
By drwilliamg
The Classic soup from Alpine Villege
- Roux:
- 2 quarts water
- 2 teaspoons celery salt
- 2 teaspoons Accent
- 1 pound ground chicken (cooked)
- 1 medium onion, ground
- Yellow food coloring (optional)
- 2 teaspoons salt
- ? teaspoon pepper
- 1 teaspoon Kitchen Bouquet
- 2 tablespoons chicken bouillon
- 2 to 3 carrots (ground)
- 1/2 cup oil
- 1 cup flour
ALPINE VILLAGE SEASONED COTTAGE CHEESE
By drwilliamg
Mix all ingredients together and chill for several hours or overnight
- 2 pounds cottage cheese, small curd
- 1/2 teaspoon caraway seeds
- 1 1/2 teaspoons sugar
- 1 teaspoon Accent
- 1/2 teaspoon white pepper
- 1 tablespoon dried chives
- 1/2 teaspoon celery salt
Delicious Ham and Potato Soup
By drwilliamg
1. Combine the potatoes, celery, onion, ham and water in a stockpot
- 3 1/2 * 3 1/2 cups peeled and diced potatoes
- 1/3 * 1/3 cup diced celery
- 1/3 * 1/3 cup finely chopped onion
- 3/4 * 3/4 cup diced cooked ham
- 3 1/4 * 3 1/4 cups water
- 2 * 2 tablespoons chicken bouillon granules
- 1/2 * 1/2 teaspoon salt, or to taste
- 1 * 1 teaspoon ground white or black pepper, or to taste
- 5 * 5 tablespoons butter
- 5 * 5 tablespoons all-purpose flour
- 2 * 2 cups milk
Japanese Beef and Noodles Big Bowl
By drwilliamg
Beat egg whites and egg at medium speed of a mixer 1 minute; set aside
- 2 * 2 large egg whites
- 1 * 1 large egg
- 8 * 8 cups fat-free beef broth
- 1/4 * 1/4 cup low-sodium soy sauce
- 2 * 2 tablespoons sugar
- 1 * 1 tablespoon grated peeled fresh ginger
- 8 * 8 ounces beef tenderloin, cut into 2 x 1/4-inch slices
- 1 1/2 * 1 1/2 cups (1-inch) sliced green onions
- 4 * 4 cups hot cooked soba (buckwheat noodles) or angel hair pasta (about 8 ounces uncooked)
- 2 * 2 cups fresh bean sprouts
Veal Marsala with Rosemary Demi-Glace
By drwilliamg
Very nice veal dish from the Bighorn Steakhouse in Keystone, Co
- 2 TB butter, divided.
- 1 pound veal medallions.
- salt and pepper.
- 1 ts minced garlic.
- 1 ts minced shallots.
- 2 Oz Marsala Wine.
- 1 ts fresh minced rosemary.
- 1.5 oz veal demi-glace.
- fresh rosemary sprigs for garnish (optional)
Beef Wellington
By drwilliamg
Preheat the oven to 350 degrees F
- 1 * 1 beef tenderloin, trimmed and chain removed (about 3 to 4 pounds)
- 5 * 5 tablespoons olive oil
- 1 * 1 cup minced onions
- 2 * 2 tablespoons minced shallots
- 4 * 4 cups assorted exotic mushrooms
- 2 * 2 teaspoons chopped garlic
- 3/4 * 3/4 cup red wine
- 1/2 * 1/2 cup chopped parsley
- 1/2 * 1/2 pound Foie Gras, sliced into 1-ounce slices
- 1 * 1 cup port wine syrup
- 2 * 2 pieces of frozen puff pastry
- 1 * 1 egg beaten with 1 tablespoon water
- 1 * 1 tablespoon finely chopped mushrooms, Sauteed in butter