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Recipes
Swiss Eggs
By gstark
Heat oven to 425. Butter a deep 9 inch pie plate
- 1/2 lb sliced swiss cheese
- 1 cup whipping cream
- 6 eggs
- Refrigerator biscuits or toast points
Spritz Cookies
By gstark
Mix ingredients Convection oven 325 Bake 4
- 1 cup butter
- 2/3 cup sugar
- Cream
- Add
- 3 egg yolks
- 3/4 tsp vanilla or almond
- Add
- 2 1/2 cup flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- Top with sugars before baking
Reuben Sandwich
By gstark
Layer and grill
- Sauerkraut
- Corned Beef
- Swiss Cheese
- Rye Bread
- Russian Dressing
- Mustard
Tony Bennett's Mother's Lasagna
By gstark
Preparation1. Bring a large pot of water to a boil for the noodles
- 1 1/4 lb. ground beef (80% lean)
- 2 medium onions, chopped
- 1 /2 lb. spicy Italian sausage, casings removed or bulk sausage
- 5 to 6 cloves garlic, finely chopped
- 1 can (28 oz.) Italian plum tomatoes
- 1 can (28 oz.) Italian tomato puree
- 2 cans (6 oz. each) tomato paste
- 1 /4 cup finely chopped fresh basil leaves
- 1 /4 tsp. ground cinnamon
- 1 lb. lasagna noodles
- 3 large eggs
- 5 cups (40 oz.) fresh ricotta
- 12 oz. Pecorino Romano, grated
Ham
By gstark
Directions Preheat oven to 325 degrees F (165 degrees C)
- 1 (6 pound) fully-cooked, bone-in ham
- 1 fresh pineapple
- 2 (6 ounce) cans pineapple juice
- 1 cup brown
Raspberry Truffle Dessert
By gstark
In small mixing bowl, stir together pretzels, pecans and sugar; stir in butter
- 2/3 cup crushed pretzels
- 1/2 cup finely chopped pecans
- 3 tbsp. sugar
- 4 tbsp. unsalted butter, melted
- 1 pt. heavy cream, divided
- 12 oz. white baking chocolate
- 1/2 cup light corn syrup
- 6 oz. cream cheese
- 1/4 cup powdered sugar
- 1 tsp. vanilla
- 2 cups raspberries
- 1/4 cup seedless raspberry jam, whisked with 1 tbsp. water
Ice Cream Sandwich Dessert Recipe
By gstark
Arrange 14 ice cream sandwiches in an ungreased 13-in
- 17 miniature ice cream sandwiches, divided
- 1 jar (12 ounces) caramel ice cream topping
- 1 carton (12 ounces) frozen whipped topping, thawed
- 1/4 cup chocolate syrup
- 2 Symphony candy bars with almonds and toffee (4-1/4 ounces each), chopped
The Original Melting Pot
By gstark
ROUX In large sauce pot heat oil over med heat
- GUMBO ROUX:
- 3/4 cup vegetable oil
- 1 cup flour
- 1/4 cup green pepper, finely diced
- 1/4 cup onion, finely diced
- 1/4 cup celery, finely diced
- 1 cup frozen okra, chopped
- 3 cup chicken broth
- 4 cups chicken
- 1/4 cup creole seasoning
- GUMBO
- Cooked shrimp
- Diced chicken
- Andouille or smoked sausage
- Craw fish tail meat
- White rice
Roasted Cauliflower, Broccoli, and Pasta Bake with White Cheddar
By gstark
Position racks in the top third and center of the oven and preheat the oven to 400 degrees F
- 6 tablespoons Olive Oil (plus more for the baking dish)
- 1 head Cauliflower (about 2 pounds; cored and cut into large bite-size florets)
- Kosher Salt and freshly ground Pepper
- 8 cups (about 18 ounces) Broccoli Florets
- 1 1/2 cups (about 5 ounces) Penne
- 4 ounces Pancetta (coarsely chopped; about 3/4 cup)
- 1 small Yellow Onion (finely chopped)
- 1 tablespoon finely chopped fresh Thyme
- 1 tablespoon All-Purpose Flour
- 2 cups Whole Milk
- 1 cup Heavy Cream
- 1 1/4 cups (about 5 ounces) shredded White Cheddar Cheese
- 1 cup very coarse fresh Multigrain Bread Crumbs (made in a food processor or blender from 2 slices of bread)
Candied Walnuts
By gstark
Directions In a heavy bottom pan heat to medium high heat
- 1 cup walnuts
- 2 tablespoons butter
- 1 -2 tablespoon sugar (1/4 c)
- 1 ⁄4 teaspoon cinnamon (optional)