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Recipes
Brussels Sprouts with Pancetta
By CangersFla
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes
- 1 pound fresh Brussels sprouts, trimmed
- 2 tablespoons olive oil
- 3 ounces paper-thin slices pancetta, coarsely chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper
- 3/4 cup low-salt chicken broth
Smashed Potatoes with Roasted-Garlic Gravy
By CangersFla
Roast garlic and make stock: Preheat oven to 400°F
- For roasted-garlic and vegetable stock:
- 1 large head garlic
- 2 tablespoons olive oil plus additional for drizzling
- 1 leek, quartered and washed
- 1 onion, left unpeeled, quartered
- 2 carrots, quartered
- 1 parsnip, quartered
- 2 celery ribs, quartered
- 1 Turkish or 1/2 California bay leaf
- 1/2 teaspoon black peppercorns
- 1 1/2 cups dry white wine
- 1/3 cup soy sauce
- 6 cups cold water
- For potatoes:
- 4 pounds boiling potatoes
- 3 tablespoons unsalted butter, cut into pieces
- 3 tablespoons extra-virgin olive oil
- For gravy:
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
Dark Raisin Walnut Bread
By CangersFla
Cost per serving 0.18 Yields 2 loaves
- 2 (0.25-ounce) packages active dry yeast
- 1/2 cup warm water
- 2 cups water
- 1/2 cup dry milk powder
- 1/2 cup orange juice
- 1/4 cup butter or margarine
- 1 teaspoon salt
- 1/2 cup brown sugar
- 2 eggs
- 1/3 cup ground oatmeal
- 4 cups whole wheat flour
- 4 –5 cups all-purpose flour
- 2 cups raisins
- 1 cup chopped walnuts
Aebleskiver Recipe
By CangersFla
Danish Pancake Balls One of Denmark's most famous types of pastry, Aebleskiver (in Danish, "Apple slices") are lig...
- 2 apples, peeled, cored, pared, and chopped into 1/2" pieces
- 2 TBSP butter plus butter to grease aebleskiver pan
- 2 tsp cinnamon
- 2 eggs
- 1 TBSP sugar
- 2 cups flour
- 1 tsp baking powder
- 1 1/2 cup buttermilk
Sweet Cornbread Cupcakes with Honey Buttercream
By CangersFla
Prep Time: 25 minutes Total Time: 50 minutes Servings: 18
- 1 1/4 cups all-purpose flour
- 1 1/4 cups Corn Flakes curshed (1 oz)
- 1/2 cup cornmeal
- 2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cinnamon
- 1/2 c unsalted butter, softened
- 3/4 c sugar
- 2 eggs
- 1 c buttermilk
- corn flakes crushed (optional)
- 1 recipe honey buttercream
Creamed Corn
By CangersFla
In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter
- 2 (10 ounce) packages frozen corn kernels, thawed
- 1 cup heavy cream
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1 cup whole milk
- 2 tablespoons all-purpose flour
- 1/4 cup freshly grated Parmesan cheese
Turkey, Kale, Brown Rice Soup
By CangersFla
Per Serving (based on a 4-serving yield): Calories: 341; Total Fat: 11
- 2 tablespoons extra-virgin olive oil
- 5 to 6 large shallots, chopped
- 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
- 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
- 8 ounces ground white turkey meat, broken into small chunks
- 1 tablespoon herbes de Provence
- 4 cups low-sodium chicken broth, plus more as needed
- One 15-ounce can diced tomatoes in juice, drained
- 1 cup cooked brown rice
- 1 small bunch kale, coarsely chopped (about 4 packed cups)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup freshly grated Parmesan, optional
Cranberry Fruit Conserve
By CangersFla
Cook the cranberries, sugar, and 1 cup of water in a saucepan over low heat for about 5 minutes, or until the skins...
- 1 (12-ounce) bag of fresh cranberries, cleaned
- 1 3/4 cups sugar
- 1 Granny Smith apple, peeled, cored, and chopped
- 1 orange, zest grated and juiced
- 1 lemon, zest grated and juiced
- 3/4 cup raisins
- 3/4 cup chopped walnuts or pecans
Crab Cakes
By CangersFla
Prep Time: 30" Inactive prep Time: 15" Cook Time: 20" Difficulty: Medium
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3/4 cup small diced red onion (1 small onion)
- 1 1/2 cups small diced celery (4 stalks)
- 1/2 cup small diced red bell pepper (1 small pepper)
- 1/2 cup small diced yellow bell pepper (1 small pepper)
- 1/4 cup minced fresh flat-leaf parsley
- 1 tablespoon capers, drained
- 1/4 teaspoon hot pepper sauce (recommended: Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound lump crabmeat, drained and picked to remove shells
- 1/2 cup plain dry bread crumbs
- 1/2 cup good mayonnaise
- 2 teaspoons Dijon mustard
- 2 extra-large eggs, lightly beaten
- For frying
- 4 tablespoons unsalted butter
- 1/4 cup olive oil
Putanase Penne Rigate with Artichokes
By CangersFla
Saute sliced onion in 1/4 cup olive oil Add artichoke hearts Cook to a pale gold color over high heat Add capers an
- 1 lb penne rigate or regatoni
- 1 1/4 cup (28 oz) canned tomatoes cut into pieces
- 1/2 cup grated parmigiano
- 1 can sliced artichoke hearts
- 1 small onion finely sliced
- 1 TBSP chopped fresh parsley
- 1 TBSP chopped capers
- EVOO
- Salt and pepper
- Chopped Garlic