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Recipes
Pots De Creme with Baileys
By ForkAndTheCork
Special equipment: 8 (4- to 5-ounce) Ramekins or Pots de Creme Cups
- 1 1/2 Cups Heavy Cream
- 1/2 Cup Baileys Irish Cream
- 1/2 Teaspoon Vanilla
- 6 Ounces Bittersweet Chocolate, chopped into small pieces
- 6 Large Egg Yolks
- 1 Tablespoon Sugar
- Pinch of Salt
- Whipped Cream (optional), to garnish
Pasta with Mushrooms and Pumpkin Gorgonzola Sauce
By ForkAndTheCork
Cook pasta according to package directions, in salted boiling water
- 1 lb uncooked penne pasta
- 1 Tablespoon olive oil
- 5 Cups thinly sliced cremini mushrooms
- 4 Cups sliced onion
- 4 garlic cloves, minced
- 1 teaspoon chopped fresh sage
- 1 (12 oz) can evaporated milk
- 1 1/2 Tablespoons cornstarch
- 1 1/2 Tablespoons cold water
- 1/2 Cup (2 oz) crubled gorgonzola cheese
- 1/2 Cup canned pumpkin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon grated whole nutmeg
Mexi Sauce for Chi Chi's Chimichangas
By ForkAndTheCork
Saute onion and garlic in a skillet with vegetable oil
- 1/2 Cup chopped onion
- 2 garlic cloves, chopped
- 2 Tablespoons vegetable oil
- pinch of chili powder
- pinch of cumin
- pinch of sugar
- pinch of salt
- 2 (4 oz) cans chopped green chiles
- 1 Cup chicken broth
- 1/4 Cup chopped cilantro
Crock Pot Spaghetti
By ForkAndTheCork
In a fry pan pour two tablespoons of olive oil into the pan
- 2 tbs. extra virgin olive oil.
- 1 lb gound beef
- 4 cloves of garlic crushed
- 1 medium carrot
- 2 stalks of celery
- 1 medium onion
- 1 c. red wine
- 1 c. beef broth
- 2- 32 oz. cans of chunky crushed tomatos
- Handful of chopped fresh parsley
- 1/4 tsp. allspice or cinnamon
- Salt and pepper
Balsamic marinated grilled Skirt Steak
By ForkAndTheCork
In a resealable plastic bag or shallow dish, combine vinegar, sugar, garlic, rosemary, 1 teaspoon coarse salt, and ...
- 1/2 cup balsamic vinegar
- 2 tablespoons light-brown sugar
- 2 garlic cloves, minced
- 1 teaspoon crushed dried rosemary
- Coarse salt and ground pepper
- 1 1/2 pounds skirt steak, cut crosswise into 4 equal pieces
- Oil, for grates
Limoncello
By ForkAndTheCork
Combine: The peels from 2 pounds of lemons (just the yellow) 4 cups of vodka (or reg or vanilla vodka…) ...
- Combine:
- The peels from 2 pounds of lemons (just the yellow)
- 4 cups of vodka (or reg or vanilla vodka…)
- leave sit for one week (I cover loosely with plastic wrap to keep things from falling in it)
- Combine:
- 4 cups of sugar with 4 cups of water in a sauce pan and stir over medium heat until sugar
- is dissolved.
- cool
- strain the lemon mixture and combine with the sugar solution
- store in airtight containers in the refrigerator for up to a month.
Sweet Potato Salad
By ForkAndTheCork
Preheat the oven to 400˚F
- 4 large sweet potatoes
- 1/2 cup extra-virgin olive oil, divided
- Salt and freshly ground black pepper
- 1/4 cup red-wine vinegar
- 1 medium red bell pepper, cored, seeded, and quartered
- 2 teaspoons ground cumin
- 1 tablespoon grated orange zest
- 1/2 cup sliced scallion
- 1/2 cup minced fresh mint leaves
- 1 or 2 fresh minced jalapenos
- 1/4 cup raisins
Mac and Cheese Southwest Style
By ForkAndTheCork
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente
- Salt
- 1 pound cavatappi or other short pasta
- 1 pound tomatillos, husked, rinsed and halved
- 1 tablespoon extra virgin olive oil (EVOO)
- 1 onion, chopped
- 2 cloves garlic, grated
- 2 jalapeño peppers, seeded and chopped
- 2 teaspoons honey
- 1 teaspoon cumin (about 1/3 palmful)
- 1/3 cup cilantro (a generous handful), finely chopped
- Juice of 1 lime
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1 cup vegetable stock or broth
- Pepper
- 1 cup Swiss cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 2 cups crushed tortilla chips, preferably flaxseed
- 1 cup pepper Jack cheese, shredded
- 1 cup crème fraîche or sour cream (optional)
Beer Cheddar Fondue
By ForkAndTheCork
Combine cheese in a bowl with flour
- 1 1/2 1lbs Sharp Cheddar Cheese
- 1 Can Cheddar Cheese Soup (Campbells)
- 1 rounded tablespoon all-purpose flour
- 1 cup Guiness, or other dark beer
- 2 tablespoons brandy
- A few drops hot sauce
- 1 head cauliflower, separated into florets (blanch in boiling water for 2 to three minutes, then plunge into ice water bath-- takes the raw edge off)
- 2 heads broccoli, separated into florets (blanch in boiling water for 2 to three minutes, then plunge into ice water bath-- takes the raw edge off)
- 1 small round sourdough bread, cubed
- 1 small loaf roasted garlic bread, or other artisan bread, cubed
- other dippers of choice ( cut up apples, red peppers, party franks)
South Carolina-style Mustard BBQ Sauce
By ForkAndTheCork
Whisk the mustard, Worcestershire sauce, red wine vinegar, white vinegar, brown sugar and 1/2 teaspoon pepper in a ...
- 1 cup yellow mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup red wine vinegar
- 1/4 cup white vinegar
- 1 teaspoon packed light brown sugar
- Freshly ground pepper