Gams' profile page
Recipes
Chicken Florentine Pasta - Ree Drummond
By Gams
Cook the pasta according to package directions in lightly salted water
- 1 pound penne
- Salt
- 4 whole boneless, skinless chicken breasts, cut into bite-size chunks
- Ground pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3/4 cup low-sodium broth, more if needed
- 3/4 cup dry white wine
- 1 bag baby spinach
- 2 cups grape tomatoes, halved lengthwise
- 4 ounces Parmesan, shaved with a vegetable peeler, plus more for serving
White Chocolate Shortbread Cookies
By Gams
Directions Special equipment: a pastry cutter and a 3- or 4-inch round or fluted cookie cutter Preheat the oven t...
- 2 sticks plus 2 tablespoons salted butter, softened, plus 1 tablespoon more if needed
- 1 cup sugar
- 2 cups all-purpose flour, plus more for flouring
- 1 scant cup cornstarch
- 12 ounces white chocolate (not almond bark), chopped
- Rainbow sprinkles, to decorate
Pecan Pie
By Gams
Preparation For crust Place flour and salt in a food processor and pulse
- Crust
- 1 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) butter, chilled
- 1/4 cup water, iced
- Pecan Filling
- 2 3/4 cup pecan halves
- 8 egg yolks
- 2/3 cup dark corn syrup
- 1 cup sugar
- 8 tablespoons (1 stick) butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons bourbon
- 1/2 orange, zested
Lemon Curd
By Gams
Directions Beat the eggs and sugar in heavy-bottomed sauce pan
- 4 whole eggs
- 1 1/2 cups sugar
- 2/3 cups lemon juice (from 4 to 6 lemons)
- Zest from 4 lemons
- 6 ounces (1 1/2 sticks) butter, melted
Chicken Mozzarella Pasta
By Gams
Directions Cook the pasta according to the package directions
- 1 pound penne or rigatoni
- 2 tablespoons olive oil, plus more for drizzling
- 2 boneless, skinless chicken breasts, cut into bite-size pieces
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 large onion, finely diced
- One 25-ounce jar good-quality marinara sauce
- 1/2 teaspoon crushed red pepper flakes, or more to taste
- 2 tablespoons minced fresh parsley
- 8 ounces fresh mozzarella, cut into medium cubes
- 1/4 cup Parmesan shavings, plus grated Parmesan, for serving
- 12 basil leaves, cut into chiffonade
Carrot Cake Whoopie Pies - Sandra Lee
By Gams
Directions Preheat the oven to 375 degrees F
- Filling:
- Ingredients
- 1 (18-ounce) box carrot cake mix
- 1 stick unsalted butter, softened
- 3 eggs
- 1 carrot, grated
- 1/2 cup raisins
- 1 pound cream cheese
- 1 stick unsalted butter, softened
- 2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1 cup finely chopped walnuts
Grilled Corn Cakes - Robin Miller
By Gams
Coat a large griddle with cooking spray and preheat to medium-high
- Cooking spray
- 1 1/4 cups all-purpose flour
- 1/3 cup sugar
- 3/4 cup stone ground yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 tablespoon honey
- 1/4 cup canola or vegetable oil
- 1 large egg or 2 large egg whites
Meyer Lemon Shake-Up Tarts
By Gams
Directions Preheat the oven to 350 degrees F
- 15 frozen phyllo tart shells, such as Athens, thawed
- Nonstick cooking spray
- 1/2 cup granulated sugar, plus for sprinkling
- 2 large eggs plus 2 large yolks
- 2 Meyer lemons, zested and juiced (about 1/3 cup)
- 4 tablespoons unsalted butter, cut into pats
- Whipped cream, for garnish
- Turbinado sugar, for garnish
Bacon, Potato, Rosemary and Fontina Pizza - Tyler Florence
By Gams
Preheat the oven to 450 degrees F
- 1 recipe fresh pizza dough, recipe follows
- 3 to 4 baby Yukon gold fingerling potatoes, finely sliced
- 1/2 small onion, finely sliced
- 6 slices applewood smoked bacon, finely chopped
- 2 tablespoons rosemary leaves
- 1/4 cup extra-virgin olive oil, plus extra to grease pan
- Kosher salt and freshly ground black pepper
- 1 cup shredded fontina cheese
- 1 cup baby arugula, optional
- 1/2 lemon, juiced
- 2 packages active dry yeast
- 2 teaspoons sugar
- 2 cups warm water (100 to 110 degrees F.)
- 2 tablespoons kosher salt
- 6 cups unbleached all-purpose flour, plus more for dusting
- 2 tablespoons extra-virgin olive oil, plus extra for bowl
Lemon Pecan Pie
By Gams
Directions Preheat the oven to 325 degrees F
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 teaspoons vanilla extract
- 2 teaspoons finely grated lemon zest plus 3 tablespoons juice
- 2 tablespoons milk
- 2 tablespoons all-purpose flour
- 1 cup chopped pecans plus 1 cup pecan halves
- One store-bought 9-inch deep-dish pie shell, unbaked