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Recipes
Reuben Pizza
By Nemo
1. Preheat the oven to 375 degrees F (190 degrees C)
- 1 pound bread/pizza dough
- 1/2 cup thousand island dressing
- 2 cups shredded Swiss cheese
- 6 ounces deli sliced corned beef, cut into strips
- 1 cup sauerkraut - rinsed and drained
- 1/2 teaspoon caraway seed
- 1/4 cup chopped dill pickles
Apple BBQ Sauce
By Nemo
"This award-winning sauce will enhance just about any barbecued dish
- 1 cup ketchup
- 2/3 cup seasoned rice vinegar
- 1/2 cup apple juice or cider
- 1/4 cup apple cider vinegar
- 1/2 cup packed brown sugar
- 1/4 cup soy sauce or Worcestershire sauce
- 2 teaspoons prepared yellow mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon cayenne
- 1/3 cup bacon bits, ground in a spice grinder
- 1/3 cup peeled and grated apple
- 1/3 cup grated onion
- 2 teaspoons grated green bell pepper
Salmon Sous Vide
By Nemo
1. Fill the water oven with hot tap water and preheat to: 123F 2
- 4 (6 to 8 ounce/180 to 240 g) salmon fillets, skinned, and pin bones removed
- 3 Tablespoons (45 ml) kosher salt
- 1 Tablespoon (15 ml) whole black peppercorns
- 2 cups (500 ml) water
Quick Lemon Cottage Cake
By Nemo
Heat lemon curd, water and lemon zest in a small saucepan over medium-low heat
- 1 cup lemon curd
- 3 T water
- 1 lemon, zested
- 4 1 inch slices pound cake
- 1 pint fresh raspberries
- mint sprigs for garnish (optional)
Egg Nog
By Nemo
From Cooking Channel's "Great Big Food Show" with Alton Brown (2004)
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 1 1/4 ounces bourbon
- 1 1/4 ounces dark rum
- 1 teaspoon freshly grated nutmeg
- 4 egg whites
Basic Shortbread
By Nemo
Preheat oven to 275 degrees F
- 1-1/3 cups unsalted butter, room temperature, plus more for pans
- 2/3 cup sugar
- 3/4 tsp salt
- 3/4 tsp pure vanilla extract
- 3-1/3 cups all purpose flour
Mole Pork
By Nemo
Rinse pork and put in a 5- to 6- quart pan
- 1 boned, tied pork shoulder (butt; about 4 lbs.)
- 1 onion (8 oz.), peeled and chopped
- 1 firm-ripe tomato (8 oz.), rinsed, cored, and chopped
- 2 cups tomato juice
- 1 cup fat-skimmed chicken broth
- 2 tbsp. firmly packed brown sugar
- 1 dried ancho or dried pasilla chili (about 1/2 oz.)
- 1 tbsp. chopped canned chipotle chili
Cabbage Crunch Salad
By Nemo
toast sesame seeds and almonds at 325 degrees (after about 5-10 minutes, stir and watch until they are just turning...
- 4 Tbs sesame seeds
- 1 cup slivered almonds
- 4 Tbs sugar
- 2 tsp salt
- 1 cup peanut oil
- 6 tabs red wine vinegar
- 1 pk top ramen
- 1 head cabbage; shredded
- 4 green onions
- 1-2 pk top ramen
Nikol's Garlic Bruschetta
By Nemo
"This bruschetta features toasted sourdough, topped with garlic herb cheese spread and lightly marinated tomatoes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 3 tablespoons chopped fresh basil
- 2 cloves garlic, minced
- 7 roma (plum) tomatoes, chopped
- salt and ground black pepper to taste
- 1 sourdough baguette, cut into 1/2 inch thick slices
- 1 (4 ounce) package semi-soft cheese with garlic and herbs (such as Alouette®)
Cream of Broccoli (or Brussel Sprouts) Soup
By Nemo
From 'Return of the Yummy' food blog
- 1 Tbsp butter
- 2 Tbsps olive oil
- 1 head broccoli, divided into florets (or 1 lb Brussels sprouts, halved if small, quartered if large)
- 1/2 red onion, diced
- 1/2 vidalia (or other sweet) onion, diced
- 2 sticks celery, finely chopped
- 2 carrots, peeled, finely chopped or grated
- 1 garlic clove, minced
- 2 Tbsps freshly chopped parsley
- 7 Tbsps flour
- 2 cups chicken broth
- 2 cubes frozen demi-glace (about 2 tbsps)
- 1 cup water (or instead of the demi-glace and water, use another cup of chicken broth)
- 1 cup white wine
- salt and pepper to taste
- 1 tsp dried thyme
- 1 cup whipping cream