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Recipes
Turkey Wild Rice Soup Recipe
By gstark
In a Dutch oven, heat butter over medium-high heat
- 1/2 cup butter, cubed
- 2 carrots, finely chopped
- 2 celery ribs, finely chopped
- 1 medium onion, chopped
- 1/2 cup all-purpose flour
- 4 cups chicken or turkey broth
- 2 cups cooked wild rice
- 2 cups cubed cooked turkey
- 2 cups half-and-half cream
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Ground Beef with Homemade Taco Seasoning Mix
By gstark
Heat oil in skillet. Add onion and cook until softened
- 2 Tbsp corn oil
- 1 small onion
- 3 medium garlic cloves (1 tbsp)
- 1 teaspoon salt
- 1 tsp Coriander
- 2 Tbsp chili powder
- 1/2 teaspoon cornstarch
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes or 1/4 tsp cayenne
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon dried oregano
- 1 pound ground beef
- Add
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1 tsp Brown Sugar
- 2 tsp vinegar
- Toppings
- Guacamole
- Shredded cheese
- Shredded Lettuce
- Sour Cream
- Chopped Tomatoes
- Chopped Jalapenos
- Fritos
Pomegranate Cosmo
By gstark
Combine vodka, cointreau, pomegranate juice and lime juice in a pitcher and refrigerate until ready to use
- 2 cups Vodka
- 1 cup Cointreau
- 1 cup pomegranate juice (Pom Wonderful)
- 1/2 cup fresh squeezed lime juice
- Lime peel strips
Dark Chocolate Bark
By gstark
Line a rimmed baking sheet with parchment paper
- Saltines
- 1 cup butter
- 1 cup brown sugar
- 12 oz dark chocolate
- 1 cup toasted almonds
Loaded Baby Potatoes
By gstark
Position a rack in the middle of the oven and preheat the oven to 400 degrees F
Apple Nachos
By gstark
INSTRUCTIONS: Slice the apples nice and thin
- INGREDIENTS:
- 2 medium Gala apples Fuji or Granny Smith would be delicious as well
- 1/4 cup strawberries
- 1/4 cup blueberries
- 2-3 tablespoons shredded coconut
- 2-3 tablespoons granola
- 2-3 tablespoons sliced almonds
- 1/2 cup chocolate chips
- 1 tablespoon coconut oil
Spinach Lasagna With Mushroom Ragu
By gstark
Recipe courtesy Food Network Magazine
- 1 ounce dried porcini mushrooms
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 large carrot, finely chopped
- 1 stalk celery, finely chopped
- 4 cloves garlic, chopped
- 2 tablespoons tomato paste
- 2 portobello mushroom caps, chopped
- 1 1/2 pounds shiitake mushrooms, stems removed, chopped
- Kosher salt and freshly ground pepper
- 2 28-ounce cans whole San Marzano tomatoes, crushed by hand
- 3 bay leaves
- 1/4 cup chopped fresh parsley
- 3 ounces parmesan cheese, grated
- 1 1/2 pounds part-skim mozzarella cheese, shredded
- 8 ounces asiago cheese, shredded
- 2 pounds ricotta cheese
- 2 large eggs, lightly beaten
- 1 pound frozen chopped spinach, thawed and squeezed dry
- 1/4 teaspoon freshly grated nutmeg
- 12 ounces dried lasagna noodles
Blueberry Streusel Muffins
By gstark
Combine flour, sugars, baking powder, cinnamon, lemon peel and salt in large bowl
- 1 1/2 cups unbleached flour
- 1/2 cup brown sugar
- 1/3 cup sugar
- 2 tsp baking powder
- 1 1/2 tsp cinnamon
- 1 tbsp grated lemon peel
- 1/4 tsp slat
- 1/2 cup milk
- 1/2 cup unsalted butter, melted and cooled
- 1 egg, slightly beaten
- 3/4 cup blueberries
- Streusel Topping
- 1/4 cup brown sugar
- 2 tbsp unbleached flour
- 1 tbsp grated lemon peel
- 2 tbsp chopped toasted pecans
- 1 tbsp unsalted butter, melted and cooled
Bearnaise Sauce
By gstark
Bring vinegar, wine, shallots and tarragon to a boil
- Strain, season with:
- Bring to a boil; reduce
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 3 tbsp shallots, minced
- 1 tbsp fresh tarragon, chopped
- Off heat, add;
- 2-3 tbsp water
- 4 egg yolks
- Gradually drizzle in
- 1 cup unsalted butter
- Lemon, slat and pepper and cayenne to taste
David Bromstad's Whipped Potatoes Recipe
By gstark
Instructions 1. Place the potatoes in a large pot, and cover with water by 2 inches
- 3 pounds Yukon Gold potatoes, peeled and quartered
- 2 slices bacon
- 6 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup half-and-half
- 2 tablespoons sour cream
- 2 1/2 ounces shallot-and-chive cheese spread (such as Boursin)
- 2 teaspoons chopped fresh chives