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Recipes
Bread Stuffing
By á-58
Cook onion, celery, and mushrooms in butter until soft
- 3 tablespoons onion, chopped
- 1 1/2 cups celery, finely chopped
- 1 cup sliced mushroom
- 1/4 cup butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground sage
- 4 cups dry bread cubes, about 7 slices
- 4 tablespoons broth
GRUYÈRE-STUFFED CRUSTY LOAVES
By á-58
1 To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl
- STARTER
- 1 1/4 cups King Arthur Unbleached Bread Flour
- 1 teaspoon salt
- 1/2 teaspoon instant yeast
- 1/2 cup cool water
- DOUGH
- all of the starter
- 1 cup + 2 tablespoons lukewarm water
- 1 teaspoon salt
- 3 1/2 cups King Arthur Unbleached Bread Flour
- 1 tablespoon Pizza Dough Flavor (optional)
- 1/2 teaspoon instant yeast
- FILLING
- 2 1/2 cups grated Gruyère cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mix of provolone and mozzarella are tasty)
- 1 tablespoon garlic oil (optional)
- 1 tablespoon Pizza Seasoning (optional)
Grown-Up Tuna Salad Recipe
By á-58
This lunchtime classic is often lackluster and flavorless, so we’ve given it an overhaul here
- 12 ounces high-quality imported tuna packed in oil, drained
- 1/2 cup finely chopped fennel bulb
- 1/2 cup Basic Mayonnaise
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped white onion
- 1/4 cup finely chopped fennel stems (no fronds, just green stems)
- 2 tablespoons finely chopped Italian parsley
- 2 small garlic cloves, minced (about 3/4 teaspoon)
- 2 dashes Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon ground black pepper, plus more as needed
- Kosher salt
Pretzel Rolls (Bavarian Pretzel Sandwich Rolls)
By á-58
1 In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, m...
- 1 1/3 cups warm water
- 2 tablespoons warm milk
- 2 1/2 teaspoons active dry yeast
- 1/3 cup light brown sugar
- 2 tablespoons butter, melted
- 4 cups all-purpose flour
- kosher salt or pretzel salt
- 2 quarts cold water
- 1/2 cup baking soda
Sugar Snap Peas with Onions and Bacon
By á-58
Recipe courtesy Rachael Ray
- 3 slices bacon, cut into 1/2-inch pieces
- 1 small yellow skinned onion, peeled and chopped
- 1 pound sugar snap peas
- 1/2 cup water
- Salt and pepper
Buttery Parker House Rolls
By á-58
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoo...
- 3 cups King Arthur Unbleached All-Purpose Flour
- 2 1/2 teaspoons instant yeast
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1/4 cup potato flour or 3/4 cup instant mashed potato flakes
- 3 tablespoons butter
- 1 cup milk
- 1 large egg
- 3 1/2 to 4 tablespoons butter, melted; for brushing on rolls
Extra crispy fried pickles with Cajun dipping sauce
By á-58
Cajun dipping sauce In a small bowl, mix mayonnaise, sour cream, lemon juice, Cajun spice and red onion together
- Cajun dipping sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lemon juice
- 1 teaspoon Cajun seasoning
- 1/4 red onion, minced
- Fried pickles
- 1 jar whole dill pickles
- 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- Salt, to taste
- 2 teaspoons sweet paprika
- 1 egg
- 3/4 cup whole milk
- 1 teaspoon freshly ground black pepper
- Pinch of salt
- 1/2 to 1 cup finely ground bread crumbs
- Vegetable oil for fryin
Garlic Roasted Potatoes
By á-58
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 3 pounds small red or white potatoes
- 1/4 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons minced garlic (6 cloves)
- 2 tablespoons minced fresh parsley
Creamy Garlic Mashed Potatoes
By á-58
Recipe courtesy Alton Brown, 2004
- 3 1/2 pounds russet potatoes
- 2 tablespoons kosher salt
- 16 fluid ounces (2 cups) half-and-half
- 6 cloves garlic, crushed
- 6 ounces grated Parmesan
Frittata with Asparagus, Tomato, and Fontina
By á-58
Preheat the broiler. Whisk the eggs, cream, 1/2 teaspoon salt, and pepper in a medium bowl to blend
- 6 large eggs
- 2 tablespoons whipping cream
- 1/2 teaspoon salt, plus a pinch
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 12 ounces asparagus, trimmed, cut into 1/4 to 1/2-inch pieces
- 1 tomato, seeded, diced
- Salt
- 3 ounces Fontina, diced