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Recipes
Italian Meatloaf
By exdircomp
Preheat oven to 350 degrees F
- 2 tablespoons extra-virgin olive oil
- 1 red pepper, seeded, small diced
- 1 onion, diced
- 2 teaspoons (about 3 cloves) chopped garlic
- 1 pound ground beef
- 2 eggs
- 3/4 cup bread crumbs
- 1 cup grated Parmesan
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 2 tablespoons chopped basil leaves
- 1 tablespoon chopped parsley leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
Sweet Tea Pie
By exdircomp
Preheat oven to 350 degrees
- Crust
- 3 ounces cream cheese, softened
- 1 sticks unsalted butter, softened
- 1-1/4 cups unbleached, all-purpose flour
- Filling
- 2 sticks unsalted butter, softened
- 2 cups sugar
- 8 large egg yolks
- 3/4 cup strong steeped orange pekoe tea, cooled (I used Luzianne) use 4 tea bags
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 2 tablespoons unbleached all-purpose flour
- 1-1/2 teaspoons cornmeal
- 1/2 teaspoon salt
Guacamole
By exdircomp
The best guacamole recipe is a simple mixture of avocado, onion, garlic, chile, cilantro, and lime makes the best g...
- Makes about 1 1/2 cups
- Ingredients
- 2 small avocados, ripe, (preferably Haas)
- 1 tablespoon minced red onion
- 1 small clove garlic, minced or pressed through garlic press
- 1/2 small jalapeño chile, minced (about 1 1/2 teaspoons)
- 2 tablespoons minced fresh cilantro leaves
- Table salt
- 1 tablespoon lime juice from 1 lime
Lemon-Cranberry Pound Cake
By exdircomp
For Cranberries: In a small saucepan over medium-high heat; bring the lemon juice, brandy, and dried cranberries to...
- Cranberries:
- 1/3 cup (80 ml) lemon juice (about 2-3 large lemons)
- 2 tablespoons brandy
- 4 ounces (115 grams) dried cranberries or dried cherries
- Pound Cake:
- 3 1/2 cups (455 grams) all-purpose flour
- 1/2 teaspoon (2 grams) baking soda
- 1/2 teaspoon salt
- 1 cup (227 grams) unsalted butter, room temperature
- 3 cups (600 grams) granulated white sugar
- 6 large eggs
- 2 tablespoons lemon zest (outer yellow skin of lemon)
- 1/2 tablespoon (6 grams) pure vanilla extract
- 1 cup (240 ml) sour cream or plain yogurt
- Lemon Frosting: (optional)
- 1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted
- 2 tablespoons fresh lemon juice
Ginger Mango Salsa
By exdircomp
Garnish your favorite broiled or grilled fish, chicken or beef
- 1 large jalapeno seeded and chopped
- 3/4 t Low sodium soy sauce
- 2 large mangoes peeled and diced (about 1 cup)
- 1/4 C light brown sugar
- 1/4 t ground cloves
- 1 small garlic clove mined
- 1 T fresh grated ginger
- 2 T TOOC Habanero Olive Oil
- Pinch of salt (more to taste)
Strawberry Shortcake Recipe
By exdircomp
Scones: Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven
- Scones:
- 2 cups (280 grams) all-purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 2 teaspoons (10 grams) baking powder
- 1/8 teaspoon salt
- 1/3 cup (76 grams) cold unsalted butter
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
- 1/2 cup (120 ml) light whipping cream or half and half (12 - 18% butterfat)
- Egg Wash:
- 1 large egg, lightly beaten
- 1 tablespoon cream
- Filling:
- 2 pounds (900 grams) fresh strawberries, hulled and sliced
- 1/4 cup - 1/3 cup (50 - 65 grams) granulated white sugar (or to taste)
- Topping:
- 1 cup (240 ml) heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon (14 grams) granulated white sugar
Spiced Port Poached Figs with Honeyed Cream
By exdircomp
PROCEDURE Trim a thin slice from both the tops and bottoms of figs; set aside
- •12 fresh figs
- •1/4 cup honey
- •4 cups port wine
- •Pinch of salt
- •1/4 cup balsamic vinegar
- •2 lemons, zested
- •2 oranges, zested
- •2 whole cloves
- •2 cinnamon sticks
- •3 star anise
- •8 peppercorns
- Honeyed Cream
- •1/2 cup heavy cream
- •1/2 cup sour cream
- •1 tablespoon honey
- •Mint leaves; for garnish
Lentil Sausage Soup
By exdircomp
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes
- 1 pound French green lentils (recommended: du Puy)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 4 quarts Homemade Chicken Stock, or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
Pumpkin Chiffon Pie with gingersnaps
By exdircomp
Directions 1. Make the crust: Preheat oven to 350 degrees
- ngredients
- FOR THE CRUST
- 32 gingersnaps, coarsely broken
- 1/4 cup granulated sugar
- 1/4 teaspoon coarse salt
- 4 tablespoons plus 2 teaspoons unsalted butter, melted
- FOR THE FILLING
- 1 envelope unflavored gelatin (1 scant tablespoon)
- 1/4 cup cold water
- 1 1/4 cups canned pumpkin (from a 15-ounce can) or fresh pumpkin puree (see note above)
- 3 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup whole milk
- 1/4 teaspoon coarse salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- FOR THE GARNISH
- 1/4 small sugar pumpkin, peeled
- 1 cup water
- 1 1/2 cups packed light-brown sugar
- 2 cinnamon sticks
- 1 piece (2 inches long and 1 inch wide) peeled fresh ginger, sliced 1/4 inch thick
Cajeta Gelatin (Mexico)
By exdircomp
Sprinkle the gelatin in 1/2 cup water
- 1 envelope unflavored gelatin, or one-quarter of a 1-ounce package
- One 12-ounce can evaporated milk
- 1 3/4 cup cajeta or caramel
- 8 ounces cream cheese, room temperature
- Fresh raspberries, for garnish