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Recipes
Creamy Vanilla Ice Cream
By Kbird
Cook the first five ingredients over medium low heat, until mixture coats a spoon and is at least 160 degrees
- 2 eggs
- 1 c. sugar
- 1/4 tsp. salt
- 2 1/2 c. whipping cream
- 2 c. half and half
- 2 1/4 tsp. vanilla (or vanilla bean)
Cheshire Inn French Dressing
By Kbird
Long gone, the Chesire Inn in St
- 2 eggs, pasteurized
- 6 Tbs. sugar
- 2 Tbs. salt
- 1/4 tsp. garlic powder OR 2 pressed cloves of garlic
- 1/4 c. finely chopped onion
- 1/8 tsp. cayenne pepper
- 1 Tbs. dry mustard
- 1/8 tsp. white pepper
- 1 c. cider vinegar
- 1 qt. salad oil.
Mini Sour Cream Biscuits
By Kbird
Combine all ingredients in a bowl
- 1 c. biscuit/baking mix
- 1/2 c. sour cream
- 1/4 c. butter, melted
Sausage Stuffed Mushrooms
By Kbird
Preheat oven to 325. Place caps in bowl and toss with 3 T
- 16 extra large mushrooms, stems finely chopped
- 5 T. olive oil
- 2 1/2 T. Marsala or dry sherry
- 3/4 lb. sweet Italian sausage, casing removed
- 6 scallions, white and green finely chopped
- 2 cloves, minced
- 1 tsp. salt
- 1/2 t. pepper
- 2/3 c. panko
- 5 oz. mascarpone
- 1/3 c. Parmesan
- 2 1/2 T. parsley
Grilled Flank Steak with Cebollitas
By Kbird
Combine steak, 3 T. oil, garlic, 2 T
- 1 lb. flank steak
- 1/4 c. olive oil
- 1 T. minced garlic
- 1/4 c. fresh lime juice
- 1/4 c. chopped cilantro
- 1 1/2 t. salt, plus more for seasoning
- 1 t. pepper
- 1 bunch green onions, plus 1/4 c. chopped
- Olive oil for drizzling
Tomato Sandwich with Basil Mayonnaise
By Kbird
Whisk together the mayo, basil, salt, pepper, lemon juice, olive oil, and garlic
- 1 c. mayonnaise
- 10-15 basil leaves, chopped
- 1 tswp. kosher salt
- 1/4 tsp. pepper
- 1 tsp. lemon juice
- 1 Tbs. olive oil
- 1 tsp. minced garlic
- Country loaf bread
- 1 tomato, sliced
Vanilla Scones
By Kbird
Combine the flour, baking powder, baking soda, and salt in a large bowl
- 3 c. flour
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. cold butter
- 1 egg
- 1 c. vanilla yogurt
- 1/2 tsp. vanilla
- 2 tsp. milk
Chino Chopped Salad
By Kbird
Mix dressing. Toss with salad ingredients immediately before serving
- Dressing:
- 1 Tbs. Dijon
- 3 Tbs. sherry wine vinegar
- 1/2 c. olive oil
- 1/2 c. almond oil
- Salt and pepper
- Salad:
- 1/2 c. fresh artichoke bottoms, sauteed in 1 Tbs. olive oil
- 1/2 c. diced carrots
- 1/2 c. diced green beans
- 1/2 c. diced red onion
- 1/2 c. corn
- 1/2 c. celery
- 1/2 c. avacado
- 1/4 c. tomato
- 4 tsp. Parmesan
- 1 c. greens
Chicken Tetrazzini a la Giada
By Kbird
Melt 1 Tbs. butter and oil in pan
- Sauce:
- 8 Tbs. butter
- 1 Tbs. olive oil
- 4 cooked, chopped chicken breasts
- 2 1/4 tsp. salt
- 1 1/4 tsp. pepper
- 1 lb. mushrooms, sliced
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 Tbs. chopped fresh thyme
- 1/2 c. white wine
- 1/3 c. flour
- 4 c. whole milk at room temperature
- 1 c. chicken broth
- 1/8 tsp. nutmeg
- 12 oz. linguini, cooked
- 1/4 c. chopped parsley
- 1 c. Parmesan
- 1/4 c. dried breadcrumbs
Dips #1
By Kbird
4. Hot Crab: Mix 8 oz each crabmeat and cream cheese, 1/4 c
- 1 . Deviled Dip
- Puree 8 hard-boiled eggs with 1/4 c. mayo, 1 Tbs. mustard, 1 chopped pickle, dash of hot sauce, salt and pepper.
- 2 . Herb-Mayo Dip
- Blanch 2 c. mixed fresh herbs, 30 seconds. Puree with 1/4 c. mayo, 1 Tbs. sour cream, 2 Tbs. mango chutney, and 1/2 tsp. salt.
- 3 . Pepper-Rosemary Dip
- Saute 1 minced garlic clove in 1/4 c. olive oil. Puree 1/2 c. piquillo peppers, 1 tsp. chopped rosemary, 11 oz. goat cheese, half of the garlicoil,andsalt and pepper. Top with more garlicoil.