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Recipes
Mexican Macaroni Salad
By Gams
Directions For the salad: Cook the macaroni according to the package directions
- salad:
- 1 pound elbow macaroni
- Vegetable oil, for oiling grill
- 2 ears corn
- 1 can black beans, drained and rinsed
- 1/2 cup finely chopped black olives
- 6 Roma tomatoes, chopped
- 3 green onions, thinly sliced
- 1/2 red onion, finely diced
- dressing:
- 1 cup jarred salsa
- 1 cup sour cream
- 1/4 cup mayonnaise
- 1/2 teaspoon cumin
- Salt and freshly ground black pepper
Charlotte Royale with Chocolate Ice Cream
By Gams
Special equipment: a 10-inch metal mixing bowl For the cake: Preheat the oven to 350 degrees F
- Nonstick cooking spray, for the pan
- 2 2 2 (7-ounce/200-gram) tubes almond paste
- 9 9 9 eggs, separated, at room temperature
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon cream of tartar
- 3/4 3/4 3/4 cup (150 grams) granulated sugar
- 1 1 1 tablespoon vanilla extract
- 3/4 3/4 3/4 cup (65 grams) Dutch-process cocoa powder (I use Cacao Barry Extra Brute)
- 1 1 1 cup (100 grams) confectioners' sugar, for dusting
- 1/2 1/2 1/2 cup (120 milliliters) coffee
- 1/2 1/2 1/2 cup (100 grams) granulated sugar
- 1 1/2 1 1/2 1/2 cups crushed chocolate wafer cookies
- 1 1 1 gallon chocolate ice cream, softened slightly
Cherry Almond Crisp - Ree Drummond
By Gams
Directions Preheat the oven to 350 degrees F
- To Serve:
- Ingredients
- 1 cup all-purpose flour
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Dash nutmeg
- 1 1/2 sticks cold butter
- 1/2 cup slivered almonds
- Four 12-ounce bags frozen tart cherries
- 1/4 cup cornstarch
- 2 teaspoons almond extract
- 2 cups heavy cream
- 2 tablespoons granulated sugar
- Vanilla ice cream, optional
Spicy Macaroni and Cheese
By Gams
Directions Watch how to make this recipe
- 2 cups elbow pasta, cooked until almost al dente
- 8 ounces Cheddar, 1/2 cubed, 1/2 shredded
- 8 ounces Colby cheese, cubed
- 8 ounces Monterey pepper jack cheese, cubed
- 2 teaspoons all-purpose flour
- 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dry mustard
- 1/8 teaspoon freshly ground nutmeg
- 4 tablespoons sour cream
- 1 large egg, beaten
- 1 cup heavy cream
- 1 cup half-and-half
- 1/4 cup finely grated onions
- 4 slices bread
- 1 tablespoon butter
- Special equipment: 2-quart baking dish
Sweet Onion Carbonara
By Gams
Heat the oil in a heavy large frying pan set over medium heat
- 2 teaspoons olive oil
- 4 ounces thinly sliced pancetta, chopped
- 1 large or 2 small yellow onions, halved and thinly sliced
- 2 cloves garlic, minced
- 3/4 teaspoon kosher salt, plus more
- 3/4 cup shredded gruyere
- 2/3 cup whipping cream
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon grated lemon zest (1/2 lemon)
- 4 large eggs
- 1 pound mezzi rigatoni
- Fresh coarsely ground black pepper
- 2 tablespoons chopped chives
Turkey Meatballs in Tomato Sauce - Nigella Lawson
By Gams
Directions Put the peeled onion and celery into a processor and blitz to a mush
- For the sauce:
- Ingredients
- 1 onion, peeled
- 1 celery stalk
- 2 tablespoons garlic flavoured oil
- 1 teaspoon dried thyme
- 2 x 14 ounce cans diced plus approx. 3 1/3 cups (2 full cans) water
- 1 teaspoon sugar
- 1 teaspoon kosher salt flakes or 1/2 teaspoon table salt
- Pepper, to taste
- For the meatballs:
- 1 pound ground turkey
- 1 egg
- 3 tablespoons breadcrumbs
- 3 tablespoons grated Parmesan
- 2 tablespoons of finely chopped onion and celery (from the tomato sauce ingredients above)
- 1 teaspoon Worcestershire sauce (such as Lea and Perrins)
- 1/2 teaspoon dried thyme
Chicken Pot Pie Soup
By Gams
Directions Add diced potatoes to a large bowl filled with cold water
- 4 medium russet potatoes, peeled and diced
- 2 quarts water
- 1 1/2 pounds boneless, skinless chicken breast, split
- 1 tablespoon bouillon flavoring
- 1/2 cup vegetable oil
- 1/2 small white onion, diced (1/4 cup)
- 2 stalks celery (1/2 cup), diced
- 1/2 cup all-purpose flour
- 2 teaspoons Italian seasoning
- 1 teaspoon cracked black pepper
- 1 1/2 pounds frozen mixed vegetables
- 1 cup heavy cream
- Pinch sea salt
- 1 store-bought pie crust
Perfect Pot Roast - Ree Drummond
By Gams
Preheat the oven to 275 degrees F
- Salt and freshly ground black pepper
- One 3 to 5-pound chuck roast
- 2 or 3 tablespoons olive oil
- 2 whole onions, peeled and halved
- 6 to 8 whole carrots, unpeeled, cut into 2-inch pieces
- 1 cup red wine, optional
- 3 cups beef broth
- 2 or 3 sprigs fresh rosemary
- 2 or 3 sprigs fresh thyme
Lemon Yogurt Berry Swirl with Homemade Granola- Tyler Florence
By Gams
Recipe courtesy Mark Dissin Preheat oven to 300 degrees F
- Granola:
- 4 cups oats (NOT quick-cook or instant)
- 1 1/2 cups whole almonds, shelled, but skin still on
- 1/2 cup flax seeds
- 1/2 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 cup neutral cooking oil (canola)
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1 1/2 cups raisins or dried cranberries
- 1 cup diced dried apricots
- 1/2 cup dried banana slices
- Berry Swirl:
- 3 cups mixed berries (any combination, strawberries, blueberries, raspberries, blackberries) frozen
- 1/4 cup confectioners' sugar
- 1 lemon, juiced
- Lemon yogurt:
- 1 1/2 cups lowfat vanilla yogurt
- 1/2 teaspoon lemon zest
- 1 tablespoon lemon juice
Pumpkin Maple Pecan Cheesecake - Anne Thornton
By Gams
Directions Preheat the oven to 325 degrees F
- Cheesecake:
- Ingredients
- 1 1/3 cups graham cracker crumbs (from approximately 12 graham crackers)
- 1/4 cup sugar
- 1/4 cup butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (15-ounce) can pumpkin
- 3 large eggs, at room temperature for 30 minutes
- 1/4 cup pure grade B maple syrup
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- Maple Pecan Glaze:
- 1 cup whipping cream
- 3/4 cup pure grade B maple syrup
- 3/4 cup chopped pecans