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Recipes
Shrimp and Lobster Fettuccini
By gstark
In hot sauce pan, cook the lobster, shrimp, shallots and garlic
- 16-20 Shrimp
- 4 oz Lobster tail
- 1 garlic clove, minced
- 1/2 shallot minced
- 1/2 cup yellow squash, zucchini or carrot
- 1 tsp tomato paste
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese
- 1 tsp parsley, chopped
- 1 oz canola oil
- 4 oz fettuccini pasta
- S&P
Sausage and Herb Stuffing
By gstark
Preheat the oven to 300 degrees F
- 16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
- 8 tablespoons (1 stick) unsalted butter
- 2 cups medium-diced yellow onion (2 onions)
- 1 cup medium-diced celery (2 stalks)
- 2 Granny Smith apples, unpeeled, cored and large-diced
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 pound sweet or spicy Italian sausage, casings removed
- 1 cup chicken stock
- 1 cup dried cranberries
Champagne w/Sorbet
By gstark
Make scoops of sorbet. Put on Pan and freeze one hour
- Scoop Sorbet
- Champagne
White Chicken Enchiladas
By gstark
Heat 2 tablespoons canola oil in a small skillet over medium-high heat
- 2-1/2 cups Cooked, Shredded Chicken
- 1 cups Chicken Broth
- 3 Tablespoons Canola Oil
- 12 whole Corn Tortillas
- 1 whole Large Onion, Diced
- 2 whole 4 Oz Cans Whole Green Chilies, Diced
- 1 whole Jalapeno, Seeded And Finely Diced
- 1 teaspoon Paprika
- 1/2 cup Heavy Cream
- 2 Tablespoons Butter
- 2 Tablespoons Flour
- 1 cup Sour Cream
- 2-1/2 cups Monterey Jack Cheese, Grated
- Salt And Pepper, to taste
- cover with Frontera Verde Salsa and cheese
Snicker Bars
By gstark
Melt chocolate chips with 6 tbsp crisco Spread 1/2 mixture in 9×13 pan
- 2 12 oz milk chocolate chips
- 6 tbsp butter flavored crisco
- 60 Caramels
- 6 tbsp butter
- 4 tbsp half and half
- 2 cups dry roasted nuts
Deviled Eggs
By gstark
Cut tops off of hard-cooked eggs about 1/3 from the top; gently scoop out yolks with a small spoon
- 12 hard-cooked eggs,* peeled
- 1/4 cup mayonnaise or salad dressing
- 1/4 cup dairy sour cream
- 2 to 3 teaspoons Dijon-style mustard
- 2 tablespoons snipped fresh parsley
- 2 tablespoons snipped fresh dill or 1-1/2 teaspoons dried dillweed
- 2 tablespoons snipped fresh chives or 1-1/2 teaspoons dried chives
- Sea salt or salt
- Fresh ground black pepper
- Paprika or cayenne pepper (optional)
Mushroom Stuffing
By gstark
In a large bowl, combine the mushrooms, butter and chicken broth
- Mushrooms
- 1/2 cup butter, melted
- 1 cup chicken broth
- 8 cups Croutons
- 1 cup yellow onions
- 1 cup celery, chopped
- 1 tsp poultry seasoning
- 2 eggs, beaten
- Salt and pepper
Creamy Queso with Chorizo
By gstark
Heat oil in a large skillet over medium-high heat
- 1 tbsp vegetable oil
- 6 oz. fresh chorizo, casings removed
- 2 1/2 c half-and-half
- 8 oz. Velveeta cheese, cut into cubes
- 8 oz. Monterey Jack cheese, grated
- 8 oz. sharp cheddar, grated
- 2 tbsp chopped canned chipotle chiles in adobo
- 1 1/2 tsp kosher salt
- 3/4 tsp ancho chile powder
- 3/4 tsp chipotle chile powder
- 2 oz. crumbled Cotija cheese or queso fresco
Cocoa Brownies with Browned Butter
By gstark
These are some of the best brownies we've ever had - fudgy in the middle and chewy on the outside
- IngredientsNonstick vegetable oil spray
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
- 1 1/4 cups sugar
- 3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
- 1 teaspoon vanilla extract
- 2 large eggs, chilled
- 1/3 cup plus 1 tablespoon unbleached all purpose flour
- 1 cup walnut pieces
The Next Best Thing to Robert Redford
By gstark
Mix the flour and butter together until they form small crumbs
- Bottom Layer
- 1 cup flour
- 1/2 cup butter
- 1 cup finely chopped pecans
- Middle Layer
- 8oz pkg cream cheese, softened
- 1 cup confectioners sugar
- 8 oz frozen whipped topping
- Top Layer
- 1 4-serving pkg instant vanilla pudding
- 1 4-serving pkg instant chocolate pudding
- 3 cups milk
- 1 milk chocolate bar, grated