Gams' profile page
Recipes
Candied Corn - The Neelys
By Gams
Cut the corn off of the cob
- 6 ears corn
- 1 tablespoon butter
- 3 tablespoons diced shallots, diced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 tablespoons brown sugar
- 1 tablespoon honey
- 1/4 teaspoon cayenne pepper
Lemon Basil Shrimp Risotto
By Gams
Heat the butter in a large skillet over medium-high heat
- 2 tablespoons butter
- 1 1/2 pounds peeled and deveined shrimp
- 4 cloves garlic, minced
- 1 onion, finely diced
- 2 cups arborio rice
- 1 cup dry white wine
- 5 About 5 cups vegetable broth
- 1/2 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lemon, zested and juiced, plus extra lemon zest, for garnish
- 2 tablespoons heavy cream
- 18 fresh basil leaves, chopped, plus extra for serving
- Grated Parmesan, for sprinkling
Twice-Baked Potatoes - Ree Drummond
By Gams
Preheat the oven to 400 degrees F
- 8 baking potatoes, washed
- 3 tablespoons canola oil
- 2 sticks salted butter
- 1 cup bacon bits (fry your own!)
- 1 cup sour cream
- 1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping
- 1 cup whole milk
- 2 teaspoons seasoned salt
- 3 green onions, sliced
- Freshly ground black pepper
Granola Topping- Claire Robinson
By Gams
Preheat the oven to 300 degrees F
- 1 1/2 cups old-fashioned rolled oats
- 1 cup slivered almonds
- 1/2 cup wheat germ
- 1/2 teaspoon ground cardamom
- 1/2 cup dark agave nectar
- Kosher salt and freshly cracked black pepper
Chicken Veggie Soup
By Gams
Heat the olive oil in a large pot over medium heat
- 1 tablespoon olive oil
- Two 6-ounce boneless, skinless chicken breasts, cubed
- 1 cup quinoa, rinsed
- 2 stalks celery, chopped
- 2 carrots, diced
- 1 sweet potato, cubed
- 1 small yellow onion, diced
- 1 Yukon gold potato, cubed
- Kosher salt and ground black pepper
- 6 cups Beef Bone Broth, recipe follows
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh sage
- 3 leaves kale, cut into ribbons
- 4 pounds beef bones, including marrow, knuckles and feet
- 1 tablespoon tomato paste
- 2 carrots, roughly chopped
- 2 stalks celery, roughly chopped
- 1 head garlic, sliced in half
- 1 yellow onion, cubed
- 1 tablespoon peppercorns
- 2 sprigs fresh thyme
- 2 bay leaves
Stuffed Bell Peppers
By Gams
Preheat the oven to 350 degrees F
- 6 bell peppers, any color
- 4 tablespoons olive oil, plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion, finely diced
- 2 cloves garlic, chopped
- 1 medium zucchini, finely diced
- 4 Roma tomatoes, seeded and finely diced
- Red pepper flakes, as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Steak Hand Pie
By Gams
In a mixing bowl, combine the beef, flour and paprika
- 4 4 4 ounces beef tenderloin, minced
- 1 1 1 tablespoon all-purpose flour
- 1/2 1/2 1/2 teaspoon paprika
- 1/2 1/2 1/2 teaspoon dried thyme
- 1 1 1 clove garlic, minced
- 1/2 1/2 1/2 medium potato, peeled and grated
- 1/2 1/2 1/2 medium sweet yellow onion, minced
- Kosher salt and freshly ground black pepper
- 1 1 1 batch Part-Butter/Part-Shortening Easy Pie Dough, recipe follows, chilled
- 1 1 2 large egg whisked with 2 tablespoons water, for the egg wash
- for pie dough
- 2 2 2 cups (240 grams) all-purpose flour, cold, plus more for dusting
- 1 1 1 tablespoon sugar
- 1 1 1 teaspoon salt
- 12 12 10 tablespoons (170 grams) unsalted butter, cut into small pieces and chilled in the freezer for 10 minutes
- 4 4 10 tablespoons (50 grams) shortening, chilled in the freezer for 10 minutes
- 1/2 1/2 1/2 cup ice water
- 1 1 1 teaspoon lemon juice
Easy Caramel Sauce - Ree Drummond
By Gams
Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat
- 1 packed cup brown sugar
- 1/2 cup half-and-half
- 4 tablespoons butter
- Pinch salt
- 1 tablespoon vanilla extract
Green Beans with Caramelized Onions and Almonds - Tyler Florence
By Gams
Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch
- Kosher salt
- 3 pounds green beans, trimmed of stem end
- 1/2 cup skin on sliced almonds
- 3 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 2 large onions, sliced thin
- 2 tablespoons chopped fresh thyme leaves
- Freshly ground black pepper
Chorizo Hash Browns- Marcela Valladolid
By Gams
Using a box grater or shredding blade of a food processor, shred the potatoes
- 2 russet potatoes, peeled
- 1/2 cup all-purpose flour
- 2 eggs
- 6 ounces raw beef chorizo
- 1/2 small white onion, chopped
- Salt and freshly ground black pepper
- 1 cup oil or as needed, for frying