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Recipes
Prosciutto Rolls
By abrocakes
1. Whisk oil, lemon zest, and lemon juice together in a small bowl and set aside
- 2 tbsp. extra-virgin olive oil
- 2 tsp. grated lemon zest
- 1 tbsp. fresh lemon juice
- 6 oz. soft goat cheese, at room temperature
- 2 –3 cloves garlic, peeled and minced
- 12 slices (not paper-thin) prosciutto, halved crosswise
- 1 ⁄2 cup fig preserves
- 1 ⁄2 bunch arugula, trimmed
- Freshly ground black pepper
Irish Cheddar and Stout Fondue
By abrocakes
Steam all vegetables until tender, about 15 minutes
- 2 cups 1- to 1 1/2-inch-diameter red-skinned potatoes, halved
- 2 cups cauliflower florets
- 2 cups very small brussels sprouts
- 2 apples, cored, cut into wedges
- 1 pound Irish cheddar cheese, grated
- 2 1/2 tablespoons all purpose flour
- 3/4 cup (or more) Irish stout (such as Guinness)
- 6 tablespoons frozen apple juice concentrate, thawed
- 1 tablespoon Dijon mustard
- preparation
Vanilla Pound Cake
By abrocakes
1. Preheat oven to 325 degrees F
- 1 cup butter
- 1/2 cup shortening
- 3 cups white sugar
- 5 eggs, jumbo, beaten lightly
- 1 teaspoon vanilla extract
- 1 cup milk
- 3 1/2 cups cake flour, sifted (14 ounces)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Leafy Greens & Cannellini Beans with Fresh Tomato and Goat Cheese served over warm Quinoa
By abrocakes
In a small saucepan, add quinoa, 1 1/2 cups of water and bring to a boil
- 1 cup quinoa
- 2 tablespoons olive oil
- 3 cups leafy greens [kale, collard greens, mustard greens, etc.]
- 1 15oz can cannellini beans [white beans], drained, rinsed
- 2 fresh Roma tomatoes, sliced
- 1/4 cup goat cheese, crumbled [leave off if making this vegan]
- 1/2 teaspoon fresh thyme, optional
- salt + pepper, to taste
Skillet Macaroni and Cheese
By abrocakes
Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch ...
- 3 1/2 cups water, plus extra if needed
- 1 (12-ounce) can evaporated milk
- 12 ounces (about 3 cups) elbow macaroni
- 1/2 teaspoon salt
- 1 teaspoon cornstarch
- 1/2 teaspoon dry mustard
- 1/4 teaspoon hot sauce
- 6 ounces cheddar cheese, shredded (1 1/2 cups)
- 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
- 2 tablespoons butter, cut into small chunks
- Ground black pepper to taste
Irish Bangers and Brwon Sugar Gravy
By abrocakes
Serve with Colcannon
- 6 Irish bangers (or small, mild sausage)
- 12 oz Guinness beer
- 1 1/2 tbsp brown sugar
- 1 1/2 tbsp unsalted butter mashed with 1 1/2 tbsp flour
- Pinch of Kosher salt
- 1-2 tbsp chicken stock, as needed
Citrus Marinated Shrimp Cocktail
By abrocakes
Combine juices, cocktail sauce and vodka in large bowl then whisk in oil
- 1 cup orange juice shopping list
- 1 cup fresh lemon juice
- 3/4 cup hot seafood cocktail sauce
- 1 cup vodka
- 1/4 cup olive oil
- 1-1/2 pounds cooked peeled large shrimp
- 1 small red onion chopped
- 1 cup finely chopped cilantro
Cassoulet, Thomas Keller
By abrocakes
Season the pork generously with kosher salt and pepper; set aside
- 4 lb. boneless pork shoulder, cut into 8 pieces and trimmed of excess fat
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. canola oil
- 1 cup panko
- 4 oz. thick-cut bacon, cut crosswise into 1/2-inch strips
- 4 cups coarsely chopped yellow onions (about 3 medium onions)
- 2 cups dry white wine, such as Sauvignon Blanc
- 1/4 cup tomato paste
- 1 can (35 oz.) peeled Italian plum tomatoes, drained and
- coarsely chopped
- 2 cups chicken broth
- 12 cups cooked Great Northern beans or other small white
- beans, drained
- 6 fully cooked or smoked chorizo or garlic sausage links,
- 1 1/2 about 1 1/2 lb. total, each halved on the diagonal
- 1 garlic head, halved crosswise
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 1 lb. baguette, cut into 1/2-inch-thick slices
- Extra-virgin olive oil for brushing
- Coarse sea salt, such as sel gris, for garnish
Sausage Ryes
By abrocakes
Brown sausage w/ onion and pepper
- 1 # hot sausage
- 1 # mild sausage
- 1 medium onion, chopped
- 1 green pepper, chopped
- 2 # velveeta
- 1 t fennel seed
- 1 t oregano
- 2 loaves party rye
Poached Shrimp with Spicy Mayo and Garlic Breadcrumbs
By abrocakes
A twist on shrimp cocktail that makes the perfect party starter
- 1/2 cup vegetable oil
- 2-1/2 Tbs. minced garlic
- 2 tsp. cornstarch
- Kosher salt
- 4 slices home-style white sandwich bread (such as Arnold or Pepperidge Farm)
- 1 Tbs. olive oil or melted butter
- 1 cup mayonnaise
- 1/3 cup finely chopped fresh cilantro
- 1/4 cup finely chopped scallion
- 1 Tbs. minced jalapeño; more to taste
- 1 Tbs. fresh lime juice
- 2 lb. jumbo shrimp (16 to 20 per lb.), shelled, with tail segment left intact, and deveined