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Recipes
Pecan Shortbread - Barefoot Contessa
By Gams
Cook's Note: This recipe can easily be doubled, as what was shown in the episode
- 3/4 pound unsalted butter, room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups small diced pecans
Mediterranean Salad
By Gams
In a medium saucepan, warm 3tablespoons of the olive oil over medium heat
- 3 tablespoons extra-virgin oliie oil, plus 114 cup
- 2 cloves garlic, minced
- 1 (1 -pound) box Israeli couscous (or any small pasta)
- 3 cups chicken stock
- 2 lemons, juiced
- 1 lemon, zested
- 1 R teaspoon salt
- 1 R teaspoon freshly ground black pepper
- 1 cup chopped fresh basil leaves
- l/2 cup chopped fresh mint leaves
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds, toasted
Blackberry Cobbler - Ree Drummond
By Gams
Preheat the oven to 350 degrees F
- 1/2 stick butter, melted, plus more for greasing pan
- 1 1/4 cups plus 2 tablespoons sugar
- 1 cup self-rising flour
- 1 cup whole milk
- 2 cups fresh (or frozen) blackberries
- Whipped cream and/or ice cream, for serving
Gwen's Old-Fashioned Potato-Beef Casserole
By Gams
Directions Place the potatoes in a large saucepan with water to cover by 1 inch
- 3 pounds red potatoes, peeled and sliced 1/4-inch thick
- Salt
- Vegetable oil, to coat pan
- 1 pound lean ground beef
- 1/2 onion, chopped
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- Black pepper
- 2 cups milk
- 2 cups grated sharp Cheddar
- 1/2 cup unseasoned dry breadcrumbs
Butternut Squash Soup with Chipotle Cream - Marcela Valladolid
By Gams
Directions Preheat the oven to 400 degrees F
- Chipotle Cream:
- Ingredients
- 3 tablespoons olive oil, divided
- 1 medium butternut squash, halved lengthwise, seeds discarded, washed, and reserved
- Salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 carrots, chopped
- 2 garlic cloves, minced
- 6 cups chicken broth, divided
- 2 teaspoons minced canned chipotle chiles in adobo
- 1 teaspoon minced canned chipotle chiles in adobo
- 1/2 cup sour cream
- Salt and freshly ground black pepper
Chipotle-Salted Chocolate Truffles
By Gams
Directions Heat the sweetened condensed milk, bittersweet and semisweet chocolates and the vanilla in a double boi...
- One 14-ounce can sweetened condensed milk
- 8 ounces good-quality bittersweet chocolate
- 8 ounces good-quality semisweet chocolate
- 1 tablespoon vanilla extract
- 8 ounces good-quality milk chocolate, melted
- 2 tablespoons chipotle salt or regular sea salt
Rum Cake - Semi-Homemaker Recipe
By Gams
RUM CAKE
- Cake:
- Ingredients
- 1 1/2 cups pecan pieces, reserve 1/4 cup
- 4 whole eggs
- 1/2 cup water
- 1/2 cup canola oil
- 1/2 cup gold rum, Bacardi
- 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
- 1 (1-ounce) small box sugar-free instant vanilla pudding mix (recommended: Jell-O)
- Glaze:
- 1 cup granulated sugar
- 1/4 cup water
- 1 stick butter
- 1/2 cup gold rum (recommended: Bacardi)
Mango de Gallo
By Gams
Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together
- 3 3 3 jalapenos, seeded and finely diced
- 3 3 3 Roma tomatoes, diced
- 1 1 1 large red onion, diced
- 15-ounce 15-ounce cans Two 15-ounce cans diced mangoes, drained
- 2 2 2 cups chopped fresh cilantro
- 1 of 1 lime
- 1/2 1/2 1/2 teaspoon salt
Linzer Heart Sandwich Cookies 2
By Gams
Directions For the cookie batter: In the bowl of an electric mixer, whip the butter until smooth
- 2 1/2 sticks lightly salted butter
- 3/4 cup granulated sugar
- 2 1/3 cups all-purpose flour, plus additional flour for rolling the cookies
- 1/2 cup slivered almonds, ground
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup seedless raspberry jam
- Powdered sugar, optional
- Special equipment: 2 heart-shaped (or round) cookie cutters, one about 1 1/2 inches and one about 3/4 inches
Classic Shrimp Gobernador Tacos - Marcela Valladolid
By Gams
In a large heavy saucepan, heat the olive oil over medium-high heat
- 1 tablespoon olive oil
- 1 small white onion, minced
- 2 tomatoes, chopped*
- 1 green bell pepper, stemmed, seeded, and diced
- 1 pound shrimp, peeled and deveined, chopped
- 1 cup canned tomato puree
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 8 corn tortillas
- 1/2 cup shredded Oaxaca or mozzarella cheese
- Lime wedges, for serving
- Hot sauce, for serving (recommended: Tapatio)