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Recipes
Jamaican Beef Dumplings
By sadams1001
We prefer these served with a spicy-sweet dipping sauce
- 1/2 cup finely chopped scallion
- 1/4 cup finely chopped onion
- 3/4 teaspoon curry powder
- 1/4 teaspoon dried thyme
- 4 cups vegetable oil, divided
- 1/2 pound ground beef
- 2 tablespoons fine dry bread crumbs
- Hot sauce (preferably Jamaican)
- 30 About 30 dumpling or wonton wrappers
Spinach Balls with Mustard-Sabayon Sauce
By sadams1001
Sauce: Stir together the vinegar and dry mustard to form a paste
- Mustard Sauce:
- 2 tablespoons white wine vinegar
- 2 tablespoons dry mustard
- 1/3 cup sauvignon blanc or other dry white wine
- 1 egg
- 3 tablesppons Dijon mustard
- 1 teaspoon sugar
- Kosher salt
- Freshly ground black pepper
- Spinach Balls:
- 20 oz (about 3 large bunches) fresh spinach leaves
- 2 cups herb stuffing mix
- 2 shallots, minced
- 4 green onions, minced
- 1/4 cup finely grated Parmigiano-Reggiano
- Pinch of freshly ground nutmeg
- 6 tablespoons reconstituted Butter Buds or unsalted butter
- 2 small eggs, beaten
Banana Nut Bread
By sadams1001
Preheat oven to 300 degrees
- 1 1/2 teaspoon soda
- 1/2 cup & 2 tablespoons buttermilk
- 1/2 cup shortening
- 2 cups sugar
- 2 eggs
- pinch of salt
- 3 cups flour
- 3 mashed bananas
- 1/2 cup nuts
Worcestershire-Glazed Portobellos
By sadams1001
Melt 1/2 cup butter in large skillet over medium heat
- 1/2 cup (1 stick) butter
- 4 teaspoons Worcestershire sauce
- 1 1/2 teaspoons balsamic vinegar
- 1 pound portobello mushrooms, cut into 1/3-inch-thick slices
Chile-Garlic Shrimp
By sadams1001
Pop a few of these to feel lively all night long—they supply energizing iron and protein
- 2 tablespoons extra-virgin olive oil (preferably Spanish)
- 10 cloves garlic, thinly sliced
- 2 pounds large shrimp, shelled and deveined
- 2 dried red chiles (plus more for garnish, if desired)
- 2 teaspoons brandy
- 2 tablespoons chopped fresh parsley
Carbone's Garlic Bread
By sadams1001
In a breadbasket at Manhattan's Carbone, we discovered the Platonic ideal of garlic bread
- 1 large baguette (about 12 oz.), sliced lengthwise
- 6 tbsp. unsalted butter, softened
- 1 tbsp. olive oil
- 1 tsp. crushed red chile flakes
- 1 tsp. dried oregano
- 4 cloves garlic, smashed into a paste
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup grated parmesan
- 1 tbsp. finely chopped chives
- 1 tbsp. finely chopped parsley
Classic Spanish Sangria
By sadams1001
In a large 2-quart glass pitcher combine lime, lemon and orange slices
- 1 sliced orange
- 1 sliced lime
- 1/2 sliced lemon
- 1 1/2 ounce brandy
- 2 tablespoons sugar
- 750 ml chilled light red wine
- 12 oz chilled club soda
- 3 cups ice cubes
Pork and Chive Dumplings with Dried Shrimp
By sadams1001
These classic pleated Chinese dumplings are delicious either steamed or fried
- For dough:
- 2 cups all-purpose flour
- 3/4 teaspoon salt
- For filling:
- 2 teaspoons dried shrimp
- 2 taspoons Chinese rice wine, such as Shaoxing, or medium-dry Sherry
- 6 ounces cabbage (1/4 medium head), roughly chopped
- 1/2 teaspoon kosher salt
- 1 pound ground pork
- 1 bunch golden or green garlic chives, finely chopped (1/2 cup)
- 2 scallions (green parts only), thinly sliced on the diagonal
- 1 clove garlic, finely chopped
- 1/8 teaspoon fresh ginger, finely grated
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1/2 teaspoon Asian sesame oil
- 1 large egg, beaten
- 1/4 teaspoon freshly ground black pepper
- 1 heaping tablespoon cornstarch
- For frying:
- 4 1/2 tablespoons vegetable oil
- For dipping sauce:
- 1/4 cup soy sauce
- 1/3 cup unseasoned rice vinegar
- 1 teaspoon Sriracha (Southeast Asian chile sauce)
- 1 scallion (green part only), thinly sliced on the diagonal
- Special equipment: 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer (if steaming dumplings)
Better Homes Oatmeal Cookies
By sadams1001
make into small balls and roll in sugar
- 1 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspon baking powder
- 1/2 teaspoon soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup Crisco Oil
- 1 egg
- 1/4 teaspoon vanilla
- 3/4 cup oatmeal
Duck with Raspberries (Canard aux Framboises)
By sadams1001
In this nod to chef André Soltner, who opened New York City's Lutèce in 1961, we've streamlined his once modern t...
- 4 pounds boneless magret duck breast halves with skin (about 4)
- 1/2 cup finely chopped shallots
- 2 garlic cloves, chopped
- 2 tablespoons sugar
- 1/3 cup raspberry vinegar
- 1 cup demi-glace (6 1/2 ounces; preferably D'Artagnan duck and veal demi-glace)
- 2 cups raspberries(12 ounces), divided
- 1 1/2 tablespoons unsalted butter, cut into bits