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Recipes
Chicken Pot Pie with Flaky Crust
By Gams
DIRECTIONS: Heat oven to 375°F
- 1 sheet frozen puff pastry (from 17.3-oz package), thawed
- 1 tablespoon olive or vegetable oil
- 3/4lb boneless skinless chicken breasts, cut into 1/2
- inch pieces
- 1 large onion, coarsely chopped (1 cup)
- 1 cup quartered ready to eat baby cut carrots (5 to 6 oz)
- 3/4 cup Green Giant® frozen sweet peas (from 1
- lb bag)
- 1/2 cup sour cream
- 1 jar (12 oz) chicken gravy
- 2 tablespoons cornstarch
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 egg, beaten, if desired
Candied Bacon
By Gams
Directions Preheat the oven to 325 degrees F
- 12 slices bacon, about 1/4-inch thick
- Finely ground black pepper
- 1/3 cup light brown sugar
- Equipment: 2 baking sheets, preferably the same size
Warm Steak and Potato Salad - Melissa d'Arabian
By Gams
Directions Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to ta...
- Ingredients
- 8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 6 medium red potatoes, quartered
- 1/4 cup grape tomatoes, halved
- 1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces
- 1/4 cup shredded Cheddar cheese
- Sour Cream-Bacon Dressing, recipe follows
Grape Salad
By Gams
Directions Wash the grapes and dry thoroughly with paper towels
- 2 pounds seedless green grapes
- 2 pounds seedless purple grapes
- One 8-ounce package cream cheese, room temperature
- One 8-ounce container sour cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar, firmly packed
- 1/2 cup pecans, finely chopped
Spicy Shrimp Broth - Marcela Valladolid
By Gams
In a large pot, bring the reserved shrimp shells and seafood stock to a boil over medium-high heat
- 1 pound jumbo shrimp, deveined, peeled, and shells reserved
- 8 cups seafood stock
- 2 tablespoons olive oil
- 1 small white onion, diced
- 1 carrot, cut into 1/4-inch rounds
- 2 celery sticks, diced
- 1 green bell pepper, diced
- 1 tomato, seeded and diced
- 4 chiles de arbol, roughly chopped
- 2 tablespoons tomato paste
- 1 tablespoon dried shrimp powder
- Lime wedges, for serving
Guacamole - Jamie Deen
By Gams
Pit and peel the avocados
- 4 ripe avocadoes
- Juice of 3 limes
- 1/4 cup chopped white onion
- 1/4 cup sour cream
- Kosher salt and freshly ground black pepper
- 2 plum tomatoes, chopped
- Tortilla chips, for serving
Winter Vegetable Soup - Alton Brown
By Gams
Place 2 tablespoons of the olive oil into an 8-quart stockpot over high heat until the oil shimmers
- 1/4 cup olive oil
- 8 ounces crimini mushrooms, halved and sliced
- 2 medium carrots, finely diced
- 2 ribs celery, finely diced
- 1 large onion, finely diced
- 1 tablespoon kosher salt
- One 35-ounce can whole peeled tomatoes
- 2 teaspoons fresh sage leaves, chopped
- 1 teaspoon fresh rosemary leaves, chopped
- 4 cloves garlic, minced
- 2 1/2 quarts filtered water
- 3 tablespoons low-sodium soy sauce
- One 2-by-2-inch piece Parmesan rind
- 7 ounces butternut squash, cubed
- 5 ounces curly kale, chopped
- Two 15-ounce cans great Northern beans, undrained
- 2 tablespoons red wine vinegar
- Shaved Parmesan, for serving
Shrimp Scampi
By Gams
Directions Watch how to make this recipe
- 2 tablespoons butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced or pressed
- 1/2 medium onion, finely diced
- 1 pound peeled and deveined large shrimp (16/20 count)
- 2 lemons, halved
- 1/2 cup white wine
- 4 dashes hot sauce (I used tabasco), or more to taste
- Salt and freshly ground black pepper
- 8 ounces angel hair pasta
- 1/2 cup grated Parmesan
- Minced fresh parsley, for topping
Jennifer's Iced Sugar Cookies
By Gams
For the cookies: Sift together the flour, baking powder and salt
- Cookies:
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- Icing:
- One 1-pound box confectioners' sugar
- 3 tablespoons meringue powder
- 1/3 cup warm (80 to 90 degrees F) water
- Food coloring, optional
- Assorted sprinkles, colored sugar and small candy pieces
Asian Chicken with Peanut Sauce - Jen Cook
By Gams
Directions Peanut sauce: Combine all the ingredients in food processor and mix until well blended
- Peanut Sauce:
- Ingredients
- 1 cup creamy peanut butter
- 1/4 cup chicken stock
- 3 ounces unsweetened coconut milk
- 1 lime, freshly squeezed
- 1-ounce soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon hot sauce (recommended: Salsita Habanero Chiles)
- 1 scallion
- 2 cloves garlic
- 1 tablespoon chopped ginger
- Marinade:
- 1/2 cup white rice vinegar
- 1 tablespoon soy sauce
- 1/4 cup plus 1 tablespoon honey
- 3 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds, including black seeds
- 2 teaspoons pressed fresh ginger
- 1 tablespoon orange zest
- Pinch Hawaiian red salt
- Pinch red pepper flakes
- 10 large mint leaves, chopped
- 1 pineapple, peeled, cored and cut into round slices
- Dough:
- 1 packet dry yeast
- 3/4 cup warm water
- 1/2 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1/4 cup whole-wheat flour
- 1 teaspoon kosher salt
- 2 tablespoons cornmeal
- 1 tablespoon toasted sesame seeds
- 1 tablespoon orange zest
- 3 tablespoons sesame oil
- 1/2 teaspoon pressed fresh ginger
- 1/2 teaspoon pressed fresh garlic
- Chicken:
- 1 pound chicken breasts
- 1 tablespoon canola oil
- Salt and freshly ground black pepper
- Topping for Pizza:
- 1 red pepper, seeded and sliced into thin strips
- 1 avocado, cut into bite-size pieces
- Cilantro leaves