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Recipes
Scooter Bars - Brian Boitano
By Gams
Directions Crust: Preheat the oven to 400 degrees F
- Crust:
- Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup whole-wheat pastry flour
- 3 tablespoons packed light brown sugar
- 1 pinch kosher salt
- 6 tablespoons cold butter, cubed
- 1/2 teaspoon vanilla extract
- 2 tablespoons honey
- Cold water, as needed
- Filling:
- 1 (8-ounce) package marshmallows
- 2 egg whites
- Chocolate Glaze:
- 1/3 cup heavy cream
- 3 ounces bittersweet chocolate, chopped
- 1 tablespoon butter, softened
Cinnamon-Chocolate Fudge - Giada De Laurentiis
By Gams
Directions Butter the bottom and sides of an 8 by 8-inch baking pan
- Ingredients
- Butter, for greasing the pan
- 1 (14-ounce) can sweetened condensed milk
- 2 teaspoons ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) see Cook's Note
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces, at room temperature
- Kosher or flake salt, optional
Whiskey-Glazed Carrots
By Gams
Directions Melt 1/2 stick (4 tablespoons) of the butter in a large skillet (with a lid) over high heat
- 1 stick (8 tablespoons) butter
- 2 pounds carrots, peeled and cut into 1/2-inch pieces
- 3/4 cup whiskey, such as Jack Daniel's
- 3/4 cup packed brown sugar
- Salt and freshly ground black pepper
- 2 sprigs fresh thyme
Cranberry and Rosemary Glazed Pecans
By Gams
Preparation Make the glaze
- Glaze
- 2 tablespoons water, vodka, beer or champagne
- 1/4 cup cranberry sauce or jelly
- 1/4 cup sugar
- Nuts
- 3 cups pecan halves
- 1 tablespoon gently chopped fresh rosemary
- Flaked sea salt and coarse ground black pepper
Butternut Squash Soup - Claire Robinson
By Gams
Preheat the oven to 375 degrees F
- 1 (3-pound) butternut squash
- Extra-virgin olive oil, for roasting, plus 2 tablespoons
- Kosher salt and freshly cracked black pepper
- 2 shallots, chopped
- 1 quart low-sodium chicken stock
- 2 teaspoons curry powder (mild or spicy)
Angel Food Cake with Lemon Honey Yogurt Sauce - Giada De Laurentiis
By Gams
For the cake: Place an oven rack in the center of the oven
- 12 egg whites, at room temperature
- 1/4 teaspoon fine sea salt
- 1 1/4 teaspoons cream of tartar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon juice
- 1 tablespoon lemon zest, plus extra for garnish
- 1 1/2 cups powdered sugar
- 1 cup cake flour
- Fresh mint sprigs
- 1 cup plain yogurt
- 1/4 cup honey
- 1 tablespoon lemon juice
- Special equipment: a 10-inch nonstick angel food cake pan
Turtle Cookie Ice Cream Sandwich - Jeff Mauro
By Gams
Preheat the oven to 325 degrees F and place the racks in the upper-middle and lower-middle positions
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups plus 2 tablespoons bleached all-purpose flour
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 1 1/2 cups salted and toasted pecans, lightly crushed
- 1 cup semisweet chocolate chunks
- Fudge sauce, store-bought, microwaved for 10 to 20 seconds
- Caramel sauce, store-bought, microwaved for 10 to 20 seconds
- 1 quart butter pecan ice cream
- Chocolate sprinkles, for garnish
Peach Glazed Ham - The Neelys
By Gams
Preheat oven to 350 degrees F
- 3 cups peach nectar
- 1 (1-inch) piece ginger, smashed
- 1/2 lemon, juiced
- 4 cloves garlic, smashed
- 1/4 cup Dijon mustard
- 1 cup brown sugar
- 1 (14-pound) precooked ham
- 3 whole peaches
Old-Time Beef Stew
By Gams
Directions Brown meat in hot oil
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Chicken Quesadillas - Ree Drummond
By Gams
Heat 1 tablespoon of the olive oil in a skillet over high heat
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts
- Salt and pepper
- 2 tablespoons taco or Cajun seasoning mix
- 1 large onion, cut in half and then into slices
- 1 green bell pepper, seeded and sliced into strips
- 1 red bell pepper, seeded and sliced into strips
- 1 yellow bell pepper
- 12 tablespoons butter, for frying
- 12 large flour tortillas
- 2 1/2 cups grated cheese (Monterey Jack is the best)
- Pico de Gallo, for serving, recipe follows
- 12 Roma tomatoes (slightly under ripe is fine)
- 3 yellow or red onions
- 2 cups fresh cilantro leaves
- 2 to 3 jalapenos
- 1 lime
- Salt