á-58's profile page
Recipes
Hamburger Imbottite
By á-58
In a large bowl, combine the ground beef, sun-dried tomatoes, vinegar and salt
- 1 1/2 pounds ground beef
- 1/2 cup finely chopped sun-dried tomatoes
- 2 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- 4 ounces low moisture mozzarella, cut in small cubes
- 6 large basil leaves, chopped
- 1 tablespoon extra-virgin olive oil
Pecan Caramel Rolls
By á-58
In a mixing bowl, dissolve yeast with the warm water and milk
- dough
- 2 1/4 (8 grams) teaspoons dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 egg
- 2 tablespoons melted butter
- 3 1/4 to 3 1/2 cups flour
- cinnamon layer
- 1/3 cup melted butter
- 1/2 cup brown sugar
- 2 tablespoon cinnamon
- caramel topping
- 1/4 milk
- 1/2 cup melted butter
- 1 tablespoon corn syrup
- 1/2 cup brown sugar
- 2/3 to 1 cup pecan halves (chopped)
Fig-Stuffed Pork Loin
By á-58
Preheat oven to 375°F. In a medium skillet, cook onion in 2 tsp
- 1 small onion, chopped
- 1 tablespoon plus 2 tsp. vegetable oil
- 10 ounces dried figs, chopped
- 1 tablespoon balsamic vinegar
- 2 pounds boneless pork loin
- 2 1/4 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 1 shallot, finely chopped
- 1/2 cup port or water
- 3/4 cup chicken broth
Rustic Pumpernickel
By á-58
Dark, with a hauntingly savory-sweet flavor, these loaves are just delicious
- •3 to 4 tablespoons melted butter, for greasing
- •2 cups plain yogurt, at room temperature or, as a substitute, use tepid water (warm to the touch)
- •1 stick unsalted butter, softened and cut into small cubes
- •1/4 cup solid vegetable shortening, at room temperature
- •1/2 cup prune lekvar (also called prune butter: available in most well-stocked supermarkets with jams and preserves)
- •1/4 cup molasses
- •1 tablespoon instant espresso powder
- •1 cup boiling water
- •2 1/2 squares (2 1/2 ounces) unsweetened chocolate, broken
- •2 tablespoons ground caraway seeds
- •1 1/2 tablespoon whole caraway seeds
- •1 tablespoon fine table salt
- •2 1/2 packages active dry yeast
- •1/2 cup warm water
- •Pinch of sugar
- •3 1/2 cups coarse rye meal (if unavailable, substitute medium rye flour)
- •Up to 6 cups high gluten bread flour, including flour for dusting and shaping
- •Glaze: 1 egg white beaten with 1 teaspoon water
- •Topping: sesame seeds and/or caraway seeds (optional)
- •Cornmeal (medium ground), for bakers peel
Sauteed Chicken Breasts with Salsa Verde
By á-58
Perk up boneless chicken breasts with piquant salsa verde
- 2/3 cup lightly packed flat-leaf parsley leaves
- 3 tablespoons drained capers
- 3 cloves garlic, 1 whole, 2 minced
- 4 teaspoons lemon juice
- 1 teaspoon anchovy paste
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/2 cup plus 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 1/4 teaspoon dried thyme
Penne with Shrimp and Spicy Tomato Sauce
By á-58
Paprika, cumin and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 3/4 cup canned crushed tomatoes in thick puree
- 1/3 cup chopped cilantro or parsley
- 3/4 pound penne rigate
- 1 pound medium shrimp, shelled
Pennsylvania Dutch Scrapple
By á-58
Place pork pieces into large pan; add whole onion and water
- 1 pound lean pork
- 1 large onion
- 3 quarts water
- 1 1/2 teaspoons salt
- 1 tablespoon pepper
- 1 teaspoon ground sage
- 3 cups cornmeal
Crab stuffed mushrooms
By á-58
Preheat oven to 350°F. In a large bowl, combine cream cheese, crab, red pepper, green onion, Parmesan, salt, bla...
- 1 (8-ounce) block cream cheese, softened at room temperature
- 1 (5-ounce) can crab meat
- 1/2 red pepper, seeded, diced small
- 4 green onions, diced small
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 cups mixed whole mushrooms (brown, cremini, baby bella, and/or white button), stems removed, lightly cleaned with a wet paper towel
- 1/4 cup minced fresh parsley, for garnish
Duck Meatballs with Cherry Sauce
By á-58
These delicate duck meatballs are glazed in a sweet cherry sauce
- DUCK MEATBALLS:
- 2 duck breasts (about 1 1/4 to 1 1/2 pounds)
- 1 small yellow onion, finely chopped (about 1/2 cup)
- 2 tablespoons plain breadcrumbs
- 2 tablespoons milk
- Kosher salt and freshly ground black pepper
- 1 1/2 teaspoons fresh thyme, chopped
- 1/2 teaspoon dried juniper berries, ground in a spice grinder
- 2 1/2 teaspoons Dijon mustard
- CHERRY SAUCE:
- 1 teaspoon fresh thyme, chopped
- 1 large shallot, 1/4-inch dice (about 1/3 cup)
- 1 tablespoon Kirsch, optional
- One 12-ounce bag frozen cherries, thawed and halved, juice reserved
- 1/2 cup cherry jam
- Kosher salt and freshly ground black pepper
- Serving suggestion: spaetzle
- Special equipment: Meat grinder
Broccoli Dip
By á-58
Saute onions in butter about 5 minutes
- 1 stick butter
- 1 small onion, chopped
- 2 cans cream of mushroom soup
- 2 boxes frozen broccoli, chopped
- 1 dash salt
- 1 small package garlic cheese
- 1 small package jalapeno cheese