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Recipes
Cherry Tomato and Mozzarella Salad
By gstark
Sunset JUNE 2003
- 4 cups (1 1/4 lb.) Sweet 100 or Sungold cherry tomatoes (or a mixture), rinsed and stemmed
- 8 ounces small balls fresh mozzarella cheese (often labeled bocconcini), drained
- 1/2 cup loosely packed fresh basil leaves, rinsed
- 2 About 2 tablespoons extra-virgin olive oil
- Garlic
- Coarse sea salt
- Coat with BLAZE dressing (Target)
New Year's Eve Sparkler
By gstark
Switch things up this New Year's Eve with Sparkler cocktails
- 2 cup cranberries fresh or frozen and thawed
- 1 cup sugar
- 1 cup vodka
- Two 750ml bottles champagne
9 Layer jello
By gstark
Prepare 5 different jello flavors
- 5 Jello flavors
- 2 cups milk
- 1 cup sugar
- Vanilla
- 3 envelopes Knox gelatin
- 2 cups sour cream
Dessert - Crushed pineapple and cherries
By gstark
Fix crust Mix middle Add topping Refrigerate
- 1 lb vanilla wafers
- 1/2 cup butter
- Mix and save a little for topping
- 2 1/2 cup powdered sugar
- 1 cup butter
- 4 eggs beaten
- Mix with mixer. Pour over crust
- 1 pint whip cream
- 2 cans crushed pineapple
- 1 cup nuts
- Cut up maraschino cherries
Jalapeño Poppers in a Blanket
By gstark
Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork
- 1 egg
- 1 tablespoon water
- 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
- 1 package (8 ounces) light cream cheese, softened
- 3/4 cup finely shredded Cheddar and Monterey Jack cheese blend
- 4 cloves roasted garlic, mashed
- 3 strips bacon, cooked and crumbled
- 12 medium jalapeño peppers, cut in half lengthwise and seeded
Chile Relleno Breakfast Dish
By gstark
Mix chiles and cheese, put in buttered casserole dish
- 2 4 oz cans green chiles
- 1 lb shredded jack cheese
- 4 egg yolks
- 4 egg whites stiffly beaten
- 2/3 cup evaporated milk
- 1 tbsp flour
- Salt, Pepper
- Roasted red peppers, optional
Baked Brie in Puff Pastry
By gstark
Set out frozen pastry 30 minutes before use
- 1 sheet Pepperidge Farm Puff Pastry
- 1 Brie
- 1 egg yolk mix with 1 tsp water
- Serve with Crackers
- Serve with Fruit - Grapes, strawberries, raspberries, kiwi
Pistachio Orange Christmas Cookie
By gstark
Everyone reaches for these Christmas sandwich cookies with eye-grabbing crushed pistachio edges
- COOKIES:
- 2 cups flour
- 1 teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup (2 sticks) butter, room temperature
- 1/2 cup granulated sugar, plus extra for rolling dough
- 1/2 cup brown sugar, firmly packed
- 1 egg
- 1 teaspoon vanilla extract
- FILLING:
- 1 cup raw shelled pistachios, divided
- 1/2 cup (1 stick) butter, room temperature
- Zest 1 orange, freshly grated and finely chopped
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 tablespoons milk (or use 1 tablespoon milk and 1 tablespoon freshly squeezed orange juice)
Pistachio Pesto Pasta
By gstark
Bring the salted water to a boil
- The Pesto:
- 5 quarts salted water in a 6-quart pot
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper, or to taste
- 2 large garlic cloves
- 1 tight-packed cup coarse-chopped fresh chives or scallion tops
- 4 tight-packed tablespoons fresh basil leaves
- 2 tablespoons fine-chopped red onion
- 1/3 cup shelled salted pistachios
- 2 tablespoons good-tasting extra-virgin olive oil
- The Pasta and Finish:
- 1 pound imported spaghetti or linguine
- 1 tablespoon good-tasting extra-virgin olive oil
- 2 tablespoons fine-chopped red onion
- 1 cup (4 ounces) grated Asiago or Stella Fontinella cheese
SWEDISH ALMOND-CHOCOLATE MACAROONS
By gstark
Makes 2 to 3 dozen cookies
- For filling:
- 2 (7-oz.) tubes almond paste, cut into small pieces
- 2 egg whites
- 1/2 c. granulated sugar
- 1 c. (2 sticks) butter, at room temperature
- 1 c. powdered sugar
- 2 tsp. vanilla extract
- 2 pasteurized egg yolks
- 4 tsp. unsweetened cocoa powder
- For chocolate coating:
- 10 to 12 oz. dark or bittersweet chocolate
- 2 to 4 tsp. vegetable oil or melted butter