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Recipes
Gruyere Rolls with Pecan-Chile Salsa - Marcela Vallodolid
By Gams
Preheat a medium heavy skillet
- 1/4 cup pecans
- 4 dried arbol chiles
- 1 clove garlic, unpeeled
- Salt and freshly ground black pepper
- 4 flour tortillas, warmed
- 8 ounces smoked gruyere cheese, or any other smoked cheese, sliced into 1/2-inch logs
- 1 pear, such as Bartlett, cut into 1/4-inch slices
- 3 tablespoons honey
- Vegetable oil, for brushing
Foolproof Chicken Parmesan
By Gams
Preheat the oven to 425 degrees F
- Four 6-ounce boneless, skinless chicken breasts, tenders removed
- 1 cup all-purpose flour
- Kosher salt and ground black pepper
- 2 eggs
- 2 cups fine breadcrumbs
- 1/4 cup plus 1 cup finely grated Parmesan
- 1 tablespoon dried basil
- 1 lemon, zested
- 1/4 to 1/2 cup canola or grapeseed oil
- 2 cups marinara sauce (your favorite brand or homemade)
- 2 cups shredded mozzarella
- 4 fresh basil leaves, for garnish
Iny's Prune Cake with Buttermilk Icing - Ree Drummond
By Gams
Directions For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan
- Cake:
- Ingredients
- Butter, for greasing pan
- 1 cup prunes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup canola oil
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 1 cup buttermilk
- Icing
- 1 cup sugar
- 1/2 cup buttermilk
- 4 tablespoons (1/2 stick) butter
- 1 tablespoon light corn syrup
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla extract
Sausage, Potato and Kale Soup
By Gams
Directions Bring a medium pot of water to a boil
- 12 red potatoes, thinly sliced
- 1 1/2 pounds bulk Italian sausage
- 1 onion, chopped
- 4 cups low-sodium chicken broth
- 3 cups whole milk
- 2 cups half-and-half
- 1/2 teaspoon fresh or dried oregano
- 1/2 teaspoon red pepper flakes, or more to taste
- Salt and freshly ground black pepper
- Splash of heavy cream
- 2 bunches kale, picked over, cleaned and torn into bite-size pieces
Mexican Ricotta Cheesecakes with Apple and Cranberry Compote - Marcela Vallodolid
By Gams
Directions Preheat the oven to 350 degrees F
- Ingredients
- 5 ounces (9 whole crackers) cinnamon-sugar graham crackers
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 4 ounces cream cheese, at room temperature
- 2/3 cup sweetened condensed milk (from a 14-ounce can)
- 1 cup fresh requeson or ricotta cheese
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1/2 teaspoon grated orange zest (from 1 small orange)
- Apple Cranberry Compote, recipe follows
- Special equipment: 1 silicone 12 (1/2 cup) muffin mold
Szechuan Chicken Stir Fry
By Gams
from Cooking Light Magazine, January/February 2012
- 1 tablespoon dark sesame oil, divided
- 1/2 cup fat-free, lower-sodium chicken broth
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons chile paste (such as sambal oelek)
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons canola oil, divided
- 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup diagonally cut snow peas
- 1/2 cup vertically sliced onion
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 2 cups hot cooked long-grain white rice
- 1/4 cup (1-inch) slices green onions
- 1/4 cup chopped unsalted roasted peanuts
Orange Chicken
By Gams
Directions For the chicken: In a large bowl, whisk together the cornstarch and egg whites with a fork until almost...
- sauce:
- 2 tablespoons cornstarch
- 4 egg whites
- 4 boneless chicken thighs, cut into bite-sized pieces
- 1/2 cup orange juice (I used Simply Orange)
- 1 tablespoon soy sauce
- 1 packed tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon sesame oil
- Dash salt
- Dash crushed red pepper
- 1 clove garlic, pressed
- A little grated or minced ginger
- 1 teaspoon cornstarch
- Vegetable or peanut oil, for frying
Tres Leches Cake - Marcela Valladolid
By Gams
Preheat the oven to 350 degrees F
- Nonstick cooking spray, for the cake pan
- 1 1/2 cups all-purpose flour, plus more for dusting the cake pan
- 1 tablespoon baking powder
- 4 large eggs, separated
- 1 1/2 cups sugar
- 1/2 cup whole milk
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 cups heavy cream, divided
- 3 tablespoons orange liqueur (recommended: Grand Marnier)
- 1 tablespoon powdered sugar
- 1/2 teaspoon ground cinnamon
Truffled Eggs Toast
By Gams
This is a famous dish from the Ino Cafe & Bar in New York, NY
- 4 (1 1/2-inch slices) of English Muffin Bread, Brioche or multi-grain bread
- 8 egg yolks
- 8 ounces Fontina cheese, Swiss cheese, or Gruyere cheese (or other mild semi-hard cheese), sliced thinly
- 1/4 cup grated best-quality Parmesan Cheese (Parmigiano-Reggiano)
- 1 to 2 tablespoons Truffle Oil
- Asparagus spears, cooked and sliced
German Chocolate Cupcakes
By Gams
Directions Preheat the oven to 350 degrees
- Coconut Frosting:
- Ingredients
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 2 cups sweetened flaked coconut
- 1 cup blanched sliced almonds, toasted
- 1 cup chopped pecans
- 1/4 teaspoon kosher salt
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar, lightly packed
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2 extra-large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, shaken, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 tablespoons freshly brewed coffee
- 1 3/4 cups all-purpose flour
- 1 cup unsweetened cocoa powder, such as Pernigotti
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 (12-ounce) can evaporated milk
- 1 1/4 cups light brown sugar, lightly packed
- 4 extra-large egg yolks