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Recipes
Panettone French Toast - Giada De Laurentiis
By Gams
For the syrup: In a medium saucepan, bring the water and sugar to a boil over high heat, stirring until the sugar d...
- Syrup:
- 1 cup water
- 1 packed cup brown sugar
- 2 tablespoons whipping cream
- 1/2 teaspoon ground cinnamon
- French Toast:
- 1 (1-pound) panettone, paper removed
- 6 large eggs
- 3/4 cup heavy whipping cream
- 3/4 cup whole milk
- 1/4 cup sugar
- 2 tablespoons unsalted butter, divided
- 1/2 cup mascarpone cheese
- Serving suggestion: powdered sugar and assorted fresh berries
Round 2 Recipe - Crispy Steak Sandwiches - Sandra Lee
By Gams
In a small pot over medium heat, add the reserved cooking liquid and cook until it is hot
- Reserved cooking liquid from Braised Beef Tacos
- 2 tablespoons canola oil
- 1 medium onion, sliced
- 4 tablespoons unsalted butter, softened
- 1 small loaf French bread, sliced on the bias into 8 slices
- Reserved 1 1/2 cups shredded beef from Braised Beef Tacos
- Reserved 1/2 cups Monterey Jack cheese from Spicy Fajita Soup
Homemade Southern Style Chicken and Dumplings
By Gams
Homemade from scratch, Southern style chicken and dumplings, made from a whole chicken and rolled dumplings, and se...
- For the Stock:
- 1 large (4 to 6 pounds) chicken or hen
- Water to cover
- 1 whole celery rib with leaves, rinsed and cut into large chunks
- 1 large carrot, unpeeled, rinsed and cut into large chunks
- 1 medium onion, unpeeled and quartered
- 2 sprigs of fresh parsley
- 1 bay leaf
- 1/2 tablespoon of kosher salt
- For the Dumplings:
- 2 cups of all purpose flour
- 1/2 teaspoon of baking powder
- 1/8 teaspoon of poultry seasoning
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of freshly cracked black pepper
- 1/3 cup of lard or vegetable shortening
- 1 cup of buttermilk
- For the Stew:
- 6 tablespoons of butter
- 1/2 cup of all purpose flour
- 1 cup of milk
- 2 quarts of the reserved chicken stock
- 1 to 2 teaspoons of kosher salt, or to taste
- 1/4 to 1/2 teaspoon of freshly cracked black pepper, or to taste
- 1/4 teaspoon of garlic powder, or to taste, optional
- 1 tablespoon chicken base (like Better Than Bouillon)
- 4 cups of the reserved chicken, torn into large pieces
Winter Minestrone - Giada De Laurentiis
By Gams
In a large, heavy stockpot or Dutch oven, heat the oil over medium heat
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 cloves garlic, crushed
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled and cubed
- Kosher salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 2 fresh rosemary sprigs
- 1 (15-ounce) can cannellini beans, drained and rinsed, divided
- 2 (14-ounce) cans low-sodium beef broth, divided
- 1 (1-ounce) Parmesan rind
- 1/4 cup chopped fresh flat-leaf parsley
Old School Lasagna with Bolognese Sauce
By Gams
Make lasagna the old fashioned way—slowly, and with lots of love
- TOMATO SAUCE:
- 1 cup olive oil (preferably extra-virgin and organic)
- 2 medium yellow onions, peeled & chopped
- 8 cloves fresh garlic, peeled & chopped
- Sea salt & freshly ground black pepper
- 8 sprigs fresh thyme, washed
- 2 bay leaves, fresh or dried
- 8 pounds ripe (or even slightly overripe) red tomatoes, washed and chopped
- 1 1/2 cups tightly-packed fresh basil leaves, washed
- PASTA:
- 8 quarts water
- 2 tablespoons kosher salt
- 1 pound lasagna sheets
- 1 pound shredded Mozzarella
- 1 pound shredded Parmesan
- BOLOGNESE SAUCE:
- 1/4 cup olive oil, plus more as needed
- 1 1/2 pounds ground beef
- Kosher salt & freshly ground black pepper
- 2 carrots, rough chopped
- 1 onion, rough chopped
- 2 ribs celery, rough chopped
- 1/2 recipe tomato sauce (above)
- 1/4 cup whole milk
Jack's Brunswick Stew
By Gams
Watch how to make this recipe
- 1 1 1 pound Boston butt pork roast
- 1 1 1 pound fresh chicken or hen, bone in
- 1 1 1 pound boneless beef chuck roast
- 1 1 1 pound red potatoes, peeled and quartered
- 2 1/2 2 1/2 1/2 teaspoons ground black pepper
- 1/8 1/8 1/8 teaspoon ground cayenne pepper
- 1 1 1 small sweet onion, such as Vidalia, chopped
- 6 6 6 cups canned whole peeled tomatoes
- 3/4 3/4 3/4 cup ketchup
- 2 2 2 tablespoons Worcestershire sauce
- 2 1/2 2 1/2 1/2 teaspoons salt
- 32 32 32 ounces (4 cups) cream-style white corn
Mamo's Apple Strudel - Duff Goldman
By Gams
As you peel and dice the apples, sprinkle with lemon juice and mix frequently to prevent browning, or toss in iced ...
- 10 to 12 Granny Smith apples, peeled, cored and cut into thin strips
- Juice of 1 lemon
- 1 large can pineapple, drained and diced
- 3/4 cup sugar
- Pinch salt
- 1/2 cup finely chopped nuts
- 2 sticks unsalted butter
- 1/4 cup vegetable oil
- 1 pound package phyllo dough
- Mixture of 1 large freshly ground cinnamon stick, 1/3 cup sugar and 1 cup plain breadcrumbs
Shrimp with Garlic Sauce- Brian Boitano
By Gams
For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat
- Shrimp:
- 2 cups canola oil
- 1 pound large shrimp, peeled and deveined
- 1/2 cup cornstarch
- Garlic Sauce:
- 2 tablespoons brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 cup vegetable broth
- 1 1/2 tablespoons cornstarch
- 2 tablespoons canola oil
- 1/2 medium onion, sliced
- 3 tablespoons chopped garlic
- 1 tablespoon chopped ginger
- 1/2 red bell pepper, chopped
- 2 cups broccoli florets, blanched
- 1 (8-ounce) can water chestnuts, drained
- 4 cups cooked white rice, for serving
Easy Cheesy Spinach - Claire Robinson
By Gams
Heat the butter in a 12-inch saute pan over moderate heat
- 2 tablespoons unsalted butter
- 1 medium white onion, finely chopped
- 1 cup (8 ounces) cream cheese, softened
- 2 (10-ounce) boxes frozen spinach, thawed and squeezed dry
- 1 teaspoon freshly grated nutmeg
- Kosher salt and ground white pepper
Loaded Potato Soup
By Gams
Set a large Dutch oven over medium-high heat
- 6 slices bacon, chopped
- 2 medium yellow onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons flour
- Kosher salt and freshly ground black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 3 pounds russet potatoes, chopped
- 1 cup sour cream
- 3 cups shredded cheddar
- 4 scallions, sliced, for garnish