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Recipes
Portuguese Chicken, Lemon and Mint Soup
By exdircomp
Great for summer
- 1 chicken, cut into pieces
- 1 stalk celery, coarsely chopped extra for chicken
- 1 onion, coarsely chopped extra for chicken
- 3 cloves garlic, crushed extra for chicken
- 4 parsley sprigs
- 2 pieces lemon zest
- 4 mint sprigs
- 1/4 teaspoon crushed red pepper, or to taste
- 3 quarts chicken stock extra for rice
- 1/2 cup raw rice
- 1/2 lemon juiced (2 tablespoons)
- 1/4 cup chopped mint
- Salt and pepper, to taste
- 2 cups of spinach you can substitute chard, kale or any leafy green vegetable
Italian Wedding Soup
By exdircomp
Preheat the oven to 350 degrees F
- For the meatballs:
- Ingredients
- 3/4 pound ground chicken
- 1/2 pound pork sausage
- 1/4 pound zesty sausage
- 2/3 cup fresh white bread crumbs
- 2 teaspoons minced garlic (2 cloves)
- 3 tablespoons chopped fresh parsley leaves
- 1/4 cup freshly grated Pecorino Romano
- 1/4 cup freshly grated Parmesan, plus extra for serving
- 3 tablespoons milk
- 1 extra-large egg, lightly beaten
- Kosher salt and freshly ground black pepper
- For the soup:
- 2 tablespoons good olive oil
- 1 cup minced yellow onion
- 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
- 3/4 cup diced fennel cut into 1/4 inch pieces
- 10 cups homemade chicken stock
- 1/2 cup dry white wine
- 1 cup small pasta such as tubetini or stars
- 1/4 cup minced fresh dill
- 12 ounces baby kale, mustard greens,or collard greens, washed and trimmed
cole slaw (similar to Eastern North Carolina)
By exdircomp
Whisk together 1/2 cup white vinegar, 1/4 cup sugar, 1 tsp
- 1/2 cup white vinegar,
- 1/4 cup sugar,
- 1 tsp. kosher salt,
- 1/4 tsp. freshly ground black pepper
- 1/2 head green cabbage (about 1 lb.), grated,
- 1/2 cup chopped celery
Bread Pudding Jamaican
By exdircomp
Preheat oven to 350 degrees F
- 1 lb day-old white bread (preferable hardo bread)
- 1/4 cup melted butter
- 1/2 cup sugar
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup rum
- 1/3 cup soaked fruit
- 1/2 cup sweetened condensed milk
- 4 cups whole milk
- 5 eggs (beaten well)
S’Mores Filled Pancakes
By exdircomp
Fill the bottom pan of a double boiler with water and bring to a simmer over medium-high heat
- 4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
- 1 1/2 cups miniature marshmallows
- 1 1/4 cups ebelskiver pancake mix
- 2 eggs, separated
- 1 cup milk
- 40 semisweet chocolate disks (about 2 1/4 oz. total)
- 1/4 cup coarsely crushed graham cracker crumbs
Lemon Ricotta Pancakes with Sauteed Apples
By exdircomp
Prepare the sauteed apples: In a large heavy skillet saute the apples in the butter over moderately high heat, sti...
- For the sauteed apples
- 4 large Granny Smith apples, peeled, cored, and sliced
- 2 tablespoons unsalted butter
- 3 tablespoons sugar
- 1/2 teaspoon cinnamon
- fresh lemon juice to taste
- For the pancakes
- 4 large eggs, separated
- 1 1/3 cups ricotta
- 1 1/2 tablespoons sugar
- 1 1/2 tablespoons freshly grated lemon zest
- 1/2 cup all-purpose flour
- Melted butter for brushing the griddle
- Maple syrup, as an accompaniment
Polenta
By exdircomp
Directions In a large, heavy saucepan, combine 6 cups cold water, the cream and salt
- Basil Pesto:
- 4 cups heavy cream
- Pinch of sea salt, preferably gray salt
- 7 cups fine-ground polenta
- 2 cups shredded fontina cheese
- 2 cups freshly grated Parmesan
- 1/2 teaspoon freshly grated nutmeg
- Basil Pesto Sauce, recipe follows
- Bolognese Sauce, recipe follows
- 2 cups firmly packed fresh basil leaves
- 1/3 cup olive oil
- 3 tablespoons pine nuts, toasted
- 1/2 teaspoon garlic, minced
- Pinch of powdered ascorbic acid (vitamin C), optional
- Sea salt, preferably gray salt
- Freshly ground black pepper
- 1/4 cup freshly grated Parmesan
- Quick Bolognese Sauce:
- 4 to 6 dried porcini mushrooms
- 6 tablespoons extra-virgin olive oil
- 8 ounces ground veal (1 cup)
- 4 ounces ground pork (1/2 cup)
- Sea salt, preferably gray salt
- Freshly ground black pepper
- 1/2 cup chopped onions
- 1 tablespoon chopped garlic
- 1 teaspoon minced fresh rosemary
- 1/3 cup white wine
- 3/4 cup veal stock (or quality chicken stock)
- 1/4 cup marinara sauce or tomato puree
- 1 tablespoon finely chopped fresh parsley
- 2 tablespoons grated Parmesan
Lemongrass Sauce:
By exdircomp
Heat a medium skillet over medium heat
- 2 tablespoons grapeseed oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 4 tablespoons minced shallot
- 1 tablespoon chopped lemongrass
- 4 tablespoons ponzu (can substitute fresh lemon juice)
- 2 cup chicken stock
- 4 large artichoke hearts, blanched and slice in 1/8" slices
- 2 tablespoons butter
- Salt and pepper
Mushroom and Pecorino Salad
By exdircomp
Place the mushrooms in a medium bowl and toss with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper
- 1 pound white button mushrooms, thinly sliced
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 4 large celery stalks, thinly sliced crosswise
- 1/2 cup chopped fresh parsley leaves
- 1 cup (about 5-ounces) crumbled Pecorino Romano
Nachos Indian Style
By exdircomp
Mint-Cucumber Raita: Preparation: •Mix all the ingredients together in a large bowl and blend till mixed well
- Chicken Tikka:
- Mint-Cucumber Raita
- 2 cups thick yogurt, whisked till smooth
- 1/2 cup mint leaves chopped fine
- 1 large cucumber grated
- 3/4 tsp cumin powder
- 1/4 tsp red chilli powder
- 1/2 tsp sugar
- Salt to taste
- Ingredients:
- 1 cup fresh yoghurt (should not be sour)
- 1 cup finely chopped fresh coriander leaves
- 2 tbsps ginger paste
- 3 tbsps garlic paste
- 3-4 tbsps garam masala
- 6 peppercorns/ 2 dry red chillies
- 3 tbsps lime/ lemon juice
- 4 tsp tumeric
- 1 kg chicken (breast or thigh) skinless and cut into 2" chunks
- 1 large onion cut into very thin rings
- Lime/ Lemon wedges to garnish
- 1 tsp Chaat Masala (available at most Indian groceries)
- Naan Bread cut into pieces
- Spinach
- feta cheese
- cilatro