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Recipes
BALSAMIC AND DIJON GLAZED HAM WITH ROASTED PEARL ONIONS
By gaster16
Cook onions in large pot of boiling salted water 2 minutes, drain
- 2 lbs. pearl onions
- 1 cup packed dark brown sugar
- 5 tablespoons balsamic vinegar
- 3 tablespoons Dijon mustard
- 1/2 stick butter diced,
- 1 teaspoon salt
- 1/4 teaspoons ground black pepper
- One 8-10 lb. half ham
CHEESE SWIRLS
By gaster16
With pastry wheel or sharp knife, cut dough lengthwise into 8-1/2" wide strips
- Filling:
- 1/2 cup creamed small curd cottage cheese
- 2 tablespoons sugar
- 1 tablespoon flour
- 1 egg yolk
- 1/2 teaspoon grated lemon peel
- Dash cinnamon
- 1/3 recipe sweet roll dough
- 1 egg
LEMON CURD TART
By gaster16
For the tart shell: Mix the butter and sugar together in the bowl of an electric mixer fitted with a paddle attach...
- For the tart shell:
- 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for greasing, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- Pinch salt
- For the lemon curd:
- 4 lemons, at room temperature
- 1 1/2 cups sugar
- 1/4 pound (1 stick) unsalted butter, at room temperature
- 4 extra-large eggs, at room temperature
- 1/8 teaspoon salt
- For the tart shell:
ALMOND DANISH SWIRLS
By gaster16
In a small bowl, beat the cream cheese, almond extract, and sugar until fluffy
- Glaze:
- 6 ounces cream cheese, softened
- Ingredients
- 1 teaspoon almond extract
- 1/2 cup confectioners' sugar
- 1/2 cup slivered almonds, chopped fine
- 2 (8-ounce) cans refrigerated crescent dinner rolls
- 1 egg white
- 1 teaspoon water
- 1/2 cup confectioners' sugar
- 4 teaspoons milk
- 1/2 teaspoon almond extract
HEAVENLY WHITE CAKE
By gaster16
Preheat oven to 350 degrees
- 2-3/4 cups sifted cake flour
- 3 teaspoons baking powder
- 3/4 teaspoon salt
- 4 egg whites
- 1/2 cup sugar
- 3/4 cup unsalted butter
- 1 cup sugar
- 1 cup plus 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
BROWN AND SERVE PAN ROLLS
By gaster16
Dissolve yeast in warm water in a large mixing bowl, let stand 5 minutes
- 1 package yeast
- 1 cup warm water
- 2 tablespoons shortening
- 3 tablespoons sugar
- 2 teaspoons salt
- 1 teaspoon cider vinegar
- 1 egg
- 3-1/4 - 3-3/4 cups all-purpose flour, divided
RAJAS CON QUESO
By gaster16
Roast chilies over an open flame or on a griddle until blackened but not charred
- 5-6 fresh poblano chilies
- 3 tablespoons corn oil
- 2 large onions havled and sliced about 1/4” thick
- 1 (16 oz.) container sour cream
- Chicken bouillon granules to taste
- 1-1/2 cups oaxaca or mozzarella cheese
- Cut in small cubes
QUESO FUNDIDO
By gaster16
Saute onions and garlic in butter in medium saucepan until tender 2-3 minutes
- 2 green onions and tops sliced
- 4 large cloves garlic minced
- 2 tablespoons butter
- 16 oz. Oaxaca cheese
- 2-4 tablespoons milk
- 8 oz. chorizo cooked until browned, drained and crumbled 2 tablespoons chopped tomato
- 2 tablespoons cilantro finely chopped
- 16 warm flour tortilla
- Chopped vegetables or tortilla chips (optional)
ONION FLOWERS WITH PECANS
By gaster16
Heat oven to 350 degrees. Make an onion flower out of each onion by first peeling onions, leaving root end intact
- 6 medium size sweet onions
- 6-8 tablespoons melted butter
- 3-4 tablespoons coarsely chopped pecans
- Ground black pepper
BEEF STEW
By gaster16
Brown beef and onion in dutch oven
- 1 lb. beef pot roast
- 3/4 cup chili sauc
- 3-4 potatoes peeled and sliced
- 3/4 teaspoon worcestershire
- 1 onion sliced
- 1/4 teaspoon vinegar
- 1-1/2 teaspoons flour
- 1/4 teaspoon sugar
- 3/4 teaspoon mustard