Gams' profile page
Recipes
Peanut Butter Cup Brownie S'mores - Paula Deen
By Gams
Directions Preheat the oven to 350 degrees F
- Ingredients
- 1 cup butter, softened, plus more for baking dish
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa
- 1/2 teaspoon baking powder
- 1 cup marshmallow creme
- 8 chocolate covered peanut butter cups
Snickerdoodles
By Gams
Preheat the oven to 400 degrees F
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups plus 2 tablespoons sugar
- 2 medium eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 teaspoons ground cinnamon
Black and White Cookies
By Gams
Directions Place a small pan over medium heat
- 1/3 cup cream
- 7 ounces dark chocolate, chopped into small pieces
- 3/4 cup sugar
- 1 (18-ounce) package sugar cookie dough
Peach and Pecan Salad - Aaron McCargo Jr.
By Gams
In a small bowl, add the cider vinegar and shallot and season with salt and pepper
- 3 tablespoons apple cider vinegar
- 1 shallot, finely chopped
- Salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 large ripe peaches, sliced into about 16 pieces
- 1 head Boston Bibb lettuce, washed and dried well
- 1 cup toasted pecan halves
- 4 ounces goat cheese, separated into 4 pieces and crumbled
French Breakfast Puffs
By Gams
Directions Preheat the oven to 350 degrees F
- coating:
- 3 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup sugar
- 2/3 cup shortening
- 2 eggs
- 1 cup whole milk
- 1/2 pound (2 sticks) butter
- 1 1/2 cups sugar
- 3 teaspoons ground cinnamon
Breakfast Biscuits
By Gams
For the biscuits: Preheat the oven to 450 degrees F
- Biscuits:
- 3 cups all-purpose flour, plus more for dusting
- 1/3 cup powdered milk
- 5 teaspoons baking powder
- 1 tablespoon sugar
- 2 teaspoons cream of tartar
- 2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 stick cold salted butter, cut into bits, plus 1/2 stick (4 tablespoons) salted butter, melted
- 1/2 cup shortening
- 1 cup grated Cheddar
- 1 1/2 cups buttermilk
- Sandwiches:
- 8 to 12 breakfast sausage patties
- 8 to 12 large eggs
- Hot sauce, to taste
- 8 to 12 slices white Cheddar
Pimento Cheese Jalapeno Poppers
By Gams
Watch how to make this recipe
- Pimento Cheese:
- 12 12 12 medium jalapenos
- 3/4 3/4 3/4 cup Pimento Cheese, recipe follows
- 1 1 1 cup fine herbed breadcrumbs
- 1 1 1 teaspoon Italian seasoning
- 3 3 3 eggs, beaten
- Canola oil, for pan-frying
- Kosher salt
- 4 4 4 ounces cream cheese, room temperature
- 2 2 2 ounces sharp Cheddar, shredded
- 1/2 1/2 1/2 teaspoon garlic powder
- 2 2 2 tablespoons chopped roasted red pepper
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
Shrimp Creole - John Besh
By Gams
Preparation Traditionally a roux-and-tomato-based dish, shrimp Creole in this new version has Vietnamese influ...
- Ingredients
- 5 pounds jumbo Louisiana or wild American
- shrimp, peeled and deveined
- Salt
- Freshly ground black pepper
- 1 tablespoon minced fresh lemongrass
- 1/2 cup olive oil
- 3 medium onions, diced
- 10 clove garlic, thinly sliced
- 1 stalk celery, diced
- 1 bell pepper, red, green or yellow, seeded and
- diced
- 5 pounds overripe Brandywine tomatoes or
- other heirloom tomatoes, peeled, seeded and
- chopped
- 1 bay leaf
- 1/4 teaspoon ground allspice
- 1 tablespoon crushed red pepper flakes
- Leaves from 2 branches fresh basil, chopped
- Leaves from 1 sprig fresh mint, chopped
Hot Spinach and Crab Dip
By Gams
Preheat the oven to 425 degrees F
- 2 2 2 tablespoons unsalted butter
- 1 1 1 small onion, finely chopped
- 1 1 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 8 8 8 ounces cream cheese
- 1 1 1 teaspoon Worcestershire
- 1/2 1/2 1/2 teaspoon dry mustard
- 1/2 1/2 1/2 teaspoon paprika
- 1/8 1/8 1/8 teaspoon cayenne
- 1 1 1 pound frozen chopped spinach, thawed and squeezed very dry
- 8 8 8 ounces lump crabmeat, picked through for bits of shell
- 1/2 1/2 1/2 cup shredded Monterey Jack
- 3 3 3 tablespoons grated Parmesan
- 2 2 2 tablespoons panko breadcrumbs
- Crackers, for serving
String Beans and Tomatoes
By Gams
Directions In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/3 cup ketchup
- 1/2 cup grated carrot
- 1 teaspoon dried basil
- 2 large tomatoes, diced
- One 10-ounce can tomatoes with chiles, such as Rotel
- 3 cups sliced fresh string beans, in 1/2-inch pieces
- Salt and pepper
- Rice, for serving