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Recipes
Spaghetti Carbonara
By Chezlamere
courtesy This recipe from Jennifer McLagan's cookbook, Fat If you think spaghetti carbonara is ridiculously rich p...
- 7 ounces spaghetti
- 3-1/2 ounces pancetta
- 2 eggs
- 1 egg yolk
- 1 cup finely grated Parmesan cheese
- 1/4 cup dry white wine
- 2 tablespoons chopped flat-leaf parsley
The Colonel's Secret Recipe in a crockpot
By Chezlamere
by Stephanie O'Dea
- Serves 4
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1 ⁄2 teaspoon ground thyme
- 1 ⁄2 teaspoon dried oregano
- 1 ⁄2 teaspoon ground sage
- 1 ⁄2 teaspoon ground black pepper
- 1 ⁄4 teaspoon ground ginger
- 1 ⁄4 teaspoon dried marjoram
- 1 ⁄4 teaspoon celery salt
- 1 ⁄4 teaspoon ground cardamom
China moon hot chili oil
By Chezlamere
combine all of the ingredients in a heavy, non aluminum 2 to 2 ½ qt saucepan
- 2/3 c shockingly pungent dreid red chili flakes
- 1/3 c Chinese fermented black beans (do not rinse them)
- coarsely chopped
- 2 large cloves garlic -- lightly smashed and peeled
- 2 tbsp minced fresh ginger
- 2 ½ c corn or peanut oil
- 1/3 c japaneses sesame oil
onion marmalade
By Chezlamere
combine onions, water and salt, cover and cook over medium low heat in a medium skillet about 15 minutes until onio...
- 2 lg red onions quartered and thinly sliced
- 1/4 c water
- 1/2 tsp salt
- 1/4 cup packed dark brown sugar
- 1/3 cup balsamic vinegar
Spaghetti all'Amatriciana
By Chezlamere
1. Heat bacon in a 6-qt. saucepan over medium heat, and cook until its fat renders and bacon is crisp, about 15 mi...
- INGREDIENTS
- 12 oz. thick-cut bacon, cut crosswise into 1/4" strips
- 2 tbsp. unsalted butter
- 2 medium carrots, finely chopped
- 1 large yellow onion, finely chopped
- Kosher salt, to taste
- 4 cloves garlic, finely chopped
- 1 sprig rosemary
- 1 sprig sage
- 2 tbsp. red wine
- 1 (28-oz). can whole, peeled tomatoes in juice, crushed by hand
- 2 tbsp. olive oil
- 2 tsp. freshly ground black pepper, plus more to taste
- 1 tsp. crushed red chile flakes
- 1 lb. dried spaghetti
- Finely grated pecorino, to garnish
- Thinly sliced parsley, to garnish
Cheesy Grown Up SpaghettiOs
By Chezlamere
Cook pasta according to package directions then drain under cold water to stop cooking
- 1 pound small circular pasta
- 1 stick/1/2 cup unsalted butter
- Three 15 ounce cans tomato sauce
- 1 tablespoon dry Ranch Dressing seasoning packet
- 2 cups cooked shredded chicken breast
- 1/2 teaspoon freshly ground black pepper
- 1 cup finely shredded cheddar cheese
Fresh Raspberry Gratins
By Chezlamere
Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat
- 8 extra-large egg yolks
- 2/3 cup superfine or caster sugar
- 1 cup sweet Marsala wine
- 1/4 teaspoon pure vanilla extract
- 6 half-pints fresh raspberries
- Granulated sugar
- Directions
- Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
Apricot Pecan Tea Cake
By Chezlamere
Preheat the oven to 350 degrees
- 1-1/3 cups (packed) diced dried apricots (about 6-1/2 ounces)
- 1/2 cup dark brown sugar
- 1/2 cup sweetened flaked coconut
- 8 tablespoons (1 stick) butter, cut into rough chunks
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 egg, at room temperature
- 1 cup chopped toasted pecans
- Pinch salt
Blue Blood Blueberry Cupcakes with lemon custard
By Chezlamere
1. preheat oven to 375 2
- 1 cup veg oil
- 2 eggs room temp
- 1 cup milk
- 1 1/4 cups sugar
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1 1/2 cups blueberries
Plumped Ginger-Caramel Shrimp
By Chezlamere
from How to Eat Supper and http://www
- BRINE
- 1/2 cup kosher or sea salt (not iodized)
- 1/3 cup sugar
- 1/3 cup medium-hot chile powder
- 2 quarts warm water
- 1 1/2 pounds large frozen shrimp (in or out of their shells; organic if possible)
- SAUTÉ
- 4 large garlic cloves
- One 4-inch piece fresh peeled ginger
- 4 tablespoons expeller-pressed or cold-pressed canola oil or other mild oil
- 1/4 to 1/2 teaspoon fresh-ground black pepper
- Salt
- 4 teaspoons sugar