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Recipes
Clam Chowder, Legal Seafood's
By arthurlemay
Place the clams in a large stockpot along with the garlic and water
- 4 pound clams, littlenecks, washed (about 2 cups cooked)
- 1 clove garlic, minced
- 1 quart water
- 4 ounces bacon, diced
- 2 cups onion, chopped
- 3 tablespoons King Arthur flour
- 1 1/2 pounds potatoes, peeled and cut in 1/2-inch cubes
- 4 1/2 cue clam broth
- 3 cups fish stock
- 2 cups light cream
- Oyster crackers, as required
Breakfast Pasta
By arthurlemay
In a medium bowl,mix the egs, 1/2 cup Parmesan and the salt, pepper and parsley
- 6 eggs, lightly beaten
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced parsley
- 1- 1 1/2 pounds cooked bacon, sausage or ham
- 2 tablespoons olive oil
- 1 pound pasta, cooked
Pecan Pie, Jasper White's
By arthurlemay
Preheat oven to 375 degrees
- 1 stick butter, at room temperature
- 3/4 cup light brown sugar
- 3 large eggs
- 1 cup chopped pecans
- 3/4 cup dark corn syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 9-inch unbaked pie crust
Macaroni & Cheese, Fontina & Truffle, Tosca's
By arthurlemay
Preheat oven to 375 degrees
- 1 1/2 pounds macaroni, cooked al dente
- 2 cups fontina cheese, grated
- 2 tablespoons fontina cheese, for topping
- ! cup Parmigiano cheese, grated
- 2 tablespoons Parmigiano cheese, grated, for topping
- 1 cup macarpone cheese
- 2 cups heavy cream
- 1 ounce truffles, chopped (canned or fresh)
- 2 egg yolks
- 1 tablespoon bread crumbs
- 1 teaspoon chives, chopped, for garnish
Butternut Bisque, The Sherborn Inn's
By arthurlemay
In a stockpot over medium heat, melt the butter
- 1/2 cup butter
- 1 cup carrots, diced
- 2 cups,onions, diced
- 1 cup celery, diced
- 6 cups chicken stock
- 2 pound butternut squash, peeled and cut into 1-inch cubes
- salt and pepper to taste
- 1 tablespoon thyme, chopped
- 1 tablespoon brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup heavy cream
- 1 bunch chives, chopped, for garniish
Marda Heather's Palm Beach Brownies
By arthurlemay
Peheat oven to 425 degrees
- 8 squares unsweetened chocolate
- 2 stick butter
- 5 eggs
- 1 tablespoon vanilla
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 2 1/2 tablespoons instant expresso or other powdered instant coffee
- 3/4 cup sugar
- 2 cups (generous) walnut halves
- 1 2/3 cups King Arthur flour, sifted
Macaroni & Cheese, Grill 23's
By arthurlemay
Preheat oven to 350 degrees
- 1 tablespoon olive oil
- 3-4 slices bacon, diced
- 4 tablespoons King Arthur flour
- 1/4 cup white wine
- 1 pint heavy cream, hot
- 1/4 pound cheddar chees, Vermont, grated
- 1/4 pound Parmigiano Reggiano Cheese, grated
- 1/4 pound Stilton, or other blue cheese, crumbled
- salt and pepper to taste
- 1 teaspoon truffle oil (optional)
- 1 pound penne or other shaped pasta, cooked al dente
Banana Loaf, Tropical
By arthurlemay
Preheat the oven to 350 degrees
- 1 cup butter, softened
- 1 cup sugar
- 1 cup brown sugar, lightly packed
- 1 teaspoon lemon zest, finely minced
- 1 teaspoon orange zest, finely minced
- 1 teaspoon lime zest, finely minced
- 2 teaspoons vanilla
- 4 eggs, lightly beaten
- 1 cup sour milk or buttermilk
- 4-5 bananas, very ripe, mashed
- 4 cups King Arthur flour
- 2 teaspoons baking soda
- 1 pinch salt
- 1/4 teaspoon nutmeg
- 2 cups chopped walnuts
Fajita Marinade, Shorty's Mexican Roadhouse
By arthurlemay
In a large bowl, whisk the dry mustard with the vinegar until completely dissolved
- 2 tablespoons dry mustard
- 1/4 cup apple cider vinegar
- 2 cups soybean or vegetable oil
- 2 cups water
- 2 cups soy sauce
- 2 tablespoons garlic, minced
- 2 tablespoons Worcestershire sauce
- 2 `teaspoons Tabasco sauce
- 2 tablespoons coarsely ground black pepper
Chicken, Barbecued, Hoisin
By arthurlemay
Preheat oven to 375 degrees
- 1 fryer or broiler chicken, cut up (about 3 1/2 pounds)
- 1/2 cup hoisin sauce
- 3 tablespoons soy sauce
- 3 tablespoons rice wine or Sake
- 2 tablespoons sugar
- 2 tablespoons ketchup
- 2 tablespoons minced garlic