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Recipes
Bacon-Cheddar Cheese Scones
By kbartell
Recipe courtesy Emeril Lagasse, 2002
- 4 * 4 slices bacon, chopped
- 3 * 3 cups all-purpose flour
- 1 * 1 tablespoon baking powder
- 1 * 1 tablespoon sugar
- 1 1/2 * 1 1/2 teaspoons salt
- 1 * 1 stick unsalted butter, cut into pieces
- 6 * 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
- 1/2 * 1/2 cup thinly sliced green onions
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1 * 1 cup heavy cream, plus 2 tablespoons
Rosemary and Ham Scones
By kbartell
Recipe courtesy Rachael Ray
- 1 * 1 box biscuit mix (recommended: Jiffy)
- 3 * 3 tablespoons finely chopped rosemary, 4 small stems
- 1/2 * 1/2 cup cream
- * A couple pinches salt
- 3 * 3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound
- 1 * 1 tablespoon orange zest
- 2 * 2 teaspoons sugar
Caramelized Nuts
By kbartell
Bring sugar, water, and honey to a boil in a small saucepan, stirring until sugar is dissolved
- * Nuts
- * Vegetable oil for greasing foil
- 1/4 * 1/4 cup sugar or brown sugar
- 1/4 * 1/4 cup water
- 1 1/2 * 1 1/2 tbsp honey
Moussaka
By kbartell
Wendy's Recipe
- 2 * 2 small (1 lb each) eggplants
- 1/2 * 1/2 cup olive oil
- MEAT SAUCE
- 2 * 2 med onions
- 2 * 2 tbsp oil
- 2 1/2 * 2 1/2 lbs ground beef
- 2 * 2 tsp salt
- 2 * 2 cans (6 oz) tomato paste
- 1 1/4 * 1 1/4 cup dry red wine
- 1/4 * 1/4 cup chopped parsley
- 1 * 1 stick cinnamon
- 2 * 2 cloves garlic, minced
- 3 * 3 tbsp fine dry bread crumbs
- 1 * 1 cup shredded parmesan cheese
- CUSTARD TOPPING
- 1/3 * 1/3 cup butter
- 1/2 * 1/2 cup flour
- 1 * 1 qt milk
- 1 * 1 tsp salt
- 1/4 * 1/4 tsp ground nutmeg
- 1/2 * 1/2 cup shredded parmesan cheese
- 6 * 6 eggs
- * Finish with 1/2 cup parmesan cheese
Maniccotti
By kbartell
Beat together the first set of ingredients, alternating the flour and milk
- CREPES
- # 6 eggs
- # 1 tsp butter, melted
- # 1 tsp salt
- # 5 - 6 cups flout
- # 1 qt. milk
- FILLING
- # 3 1/2 lbs ricotta
- # 6 eggs
- # parmesan cheese to taste
- # salt
- # parsley
- # mozzarella cheese