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Recipes
Oven “Fried” Chicken
By exdircomp
Lightly season the chicken all over with salt
- 1 whole chicken (3 to 3 1/2 pounds), rinsed, patted dry, and cut into 8 pieces
- Salt and black pepper
- 3/4 cup buttermilk
- 1 1/2 tablespoons Dijon mustard
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons hot sauce
- 1 cup self-rising flour
- Cooking Spray, for coating the chicken
Arugula and Roasted Fruit Salad with Panettone Croutons
By exdircomp
Preheat the oven to 300 degrees F
- 3 cups 1-inch cubes panettone (about 6 ounces)
- 1 cup fresh cranberries (thawed if frozen)
- 1 cup red seedless grapes
- 2 Bartlett pears, cut into 8ths and cored
- 2 plums, cut into 8ths and pitted
- 2 tablespoons butter, melted
- 2 tablespoons lemon juice, plus 1/4 cup (about 2 lemons total), plus 1/2 lemon, zested
- 1 tablespoon sugar
- 1/4 cup orange blossom honey
- 1/4 cup canola oil
- 2 tablespoons heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 6 ounces arugula greens
Cheese Ball using chip beef
By exdircomp
In a medium bowl, combine the beef, cream cheese, green onions (if desired), Worcestershire sauce and seasoned salt
- 5 oz. dried beef, chopped
- 8 oz. packages cream cheese, softened
- 6 green onions, chopped (optional)
- 1 Tbsp Worcestershire sauce
- 1/2 tsp accent salt
VELVEETA Spicy Cheeseburger Dip
By exdircomp
Melt first 4 ingredients in large bowl over double boiler
- 1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
- 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
- 1 cup Mozzarella Cheese
- 1/2 lb. ground beef, cooked, drained
- 4 green onions, sliced
Red Pepper Jelly
By exdircomp
Directions Place the peppers in a food processor and process until completely broken down
- 5 cherry bomb peppers or Fresno chiles, stemmed and chopped with stems removed
- 2 large red bell peppers, stemmed, seeded and chopped
- 3 cups sugar
- 2 cups apple cider vinegar
- Half a 9-ounce packet powdered pectin, such as Sure Gel
Banana Pudding
By exdircomp
Directions 1. To make the filling: In a medium bowl, whisk together both sugars, the cornstarch, and the salt
- Filling
- 3/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 6 large egg yolks
- 4 cups whole milk
- 8 tablespoons (1 stick) cold butter, cut into small bits
- 4 teaspoons vanilla extract
- 50 About 50 vanilla wafers (or half an 11-ounce box)
- 3 large or 4 medium bananas, cut into 1/4-inch-thick slices
- Topping
- 2 cups heavy cream
- 3 tablespoons granulated sugar
Mushroom cavatappi
By exdircomp
Boil noodles until al dente, approx 8 minutes, Add frozen peas the last two minutes
- 12 ounces dry Cavatappi noodles
- 4 litres salted water for boiling noodles
- 1 clove garlic, minced
- 2 shallot, minced
- 6 thick slices double smoked bacon (from a deli dept), diced
- 1 leek washed and sliced, (white and light green parts only)
- 1 cup roast mushrooms
- 2 cups chicken stock
- 1/3 cup heavy cream
- 1 bag frozen peas
- 1 tbl butter
- 1/2 cup parmesan
- fresh chopped herbs
- salt and pepper
Bread Pudding Muffins
By exdircomp
Preheat oven to 350 degrees F
- 7 cups of bread cubes, cut into bite sized pieces (See Note below)
- 1 cup half & half or light cream
- 1 cup milk
- 4 large eggs, lightly beaten
- 2/3 cup granulated white sugar
- 2 teaspoons pure vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
- 1/3 cup all purpose flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 tablespoon grated lemon zest
- 1/2 cup (70 grams) dried fruit
- 1 small Granny Smith apple, peeled, cored, and diced
- Note: Use breads (or a combination thereof) like French, Broiche, Challah, Croissant, Italian, or Panettone. Crusts can be left on or removed.
Egg and Bacon Salad
By exdircomp
Put the eggs into a saucepan of water, over medium heat
- 4 eggs
- 1 head escarole, frisee, Arugula or other bitter leaves of choice
- 1 teaspoon chopped shallots
- 1 teaspoon garlic oil
- 7 ounces (3/4 cup) smoked lardoons, or about 14 slices smoked bacon, cut into chunks
- 1 teaspoon Dijon mustard
- 4 teaspoons cider vinegar
- Dash Worcestershire sauce
- Small bunch flat-leaf parsley, leaves chopped
- french bread
Hummingbird Cake
By exdircomp
Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven
- Cake Recipe:
- 1 cup (110 grams) pecans, toasted and finely chopped
- 3 cups (390 grams) all-purpose flour
- 2 cups (400 grams) granulated white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 large eggs, lightly beaten
- 3/4 cup (180 ml) safflower, corn, or canola oil
- 1 1/2 teaspoons pure vanilla extract
- 1 - 8 ounce (227 grams) can crushed pineapple, do not drain
- 2 cups mashed ripe bananas (3-4 medium sized bananas)
- Pecan Cream Cheese Frosting:
- 1/4 cup (57 grams) unsalted butter, room temperature
- 8 ounces (227 grams) cream cheese, room temperature
- 1 pound box (454 grams) (about 3 2/3 cups) confectioners (powdered or icing) sugar, sifted
- 1 teaspoon (4 grams) pure vanilla extract
- 1/2 cup (55 grams) finely chopped pecans
- Garnish: (Optional)
- pecan halves