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Recipes
Honey Vanilla Pound Cake
By exdircomp
Preheat the oven to 350 degrees
- 1/2 pound (2 sticks) unsalted butter, at cool room temperature
- 1 1/4 cups sugar
- 4 extra-large eggs, at room temperature
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups sifted cake flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
Kolaczki Cookies
By exdircomp
Preheat oven to 350 degrees,
- 1 cake yeast
- 5 cups flour
- 1/2 pound butter (softened)
- 1/2 pound crisco
- 3 egg yolks
- 1 cup sour cream
- Solo Canned Filling - Many varieties to choose from.
Honey Lemon Carrots
By exdircomp
Directions Place carrots in a steamer basket over boiling water
- 1 lb carrots, peeled, thinly sliced into coins
- 1/4 cup cilantro, roughly chopped
- 1 Tablespoons lemon juice
- 2 teaspoons honey
- 1/2 teaspoons lemon zest, grated
- 2 Tablespoons butter
Stuffing Tricia’s
By exdircomp
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 spicy sausage
- 1 cup chicken stock
- 1 cup dried cranberries
- 1 cup dried tart cherries
- 1 small jar of roasted chestnuts
- ½ teaspoon poultry seasoning
- ½ teaspoon of dried sage
- Mushrooms (optional)
Peach Cobbler Dump Cake Tricia's
By exdircomp
Preheat oven to 375 degrees F 2
- 2 - 4 pounds fresh peaches
- 1 can of peaches with juice
- 1/2 lemon juiced
- pinch of cinnamon, nutmeg and clove
- 1/2 teaspoon vanilla
- 1/4 cup brown sugar
- 1 (18.25 ounce) package butter yellow cake mix
- 1 cup butter
- 1/2 teaspoon ground cinnamon, or to taste 1/4 teaspoon nutmeg
Carbonara with Basil Aoli
By exdircomp
consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness
- Basil Aioli:
- 1 bunch asparagus, ends trimmed, rubber band left on
- 1 pound linguini
- 1 cup Basil Aioli, recipe follows
- 1 cup shaved pecorino
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons butter
- 4 to 6 large eggs
- Salt and freshly ground black pepper
- 1 clove garlic, minced
- 2 large egg yolks*
- 2 teaspoons dijon mustard
- 1 teaspoon lemon juice
- 1/4 cup finely chopped fresh basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper flakes
- 1/2 cup vegetable oil
- 1/2 cup extra-virgin olive oil
Little Italy Italian Trifle With Seasonal Fruit
By exdircomp
Directions: 1 Pastry Cream: 2
- /4 cup whole milk
- 1/4 cup superfine sugar
- 2 eggs
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 cup pineapple, cubed
- 1 cup grapes
- 1 cup blueberries
- 1 cup strawberry
- 1 cup orange section (from 6 oranges)
- 2 cups heavy cream
- 3 3/4 ounces superfine sugar
- 1 loaf butter pound cake
- 6 mint sprigs
Grilled Pizzettas with Parmigiano, Prosciutto/Pepperoni and Arugula and with Taleggio and Puttanesca
By exdircomp
You may add a thinly sliced red onion slightly sauted
- Chili Oil:
- 5 to 6 Fresno chile peppers, roughly chopped
- 1 1/2 cups extra-virgin olive oil
- For the dough:
- 1/2 cup warm tap water
- 1 1/2 teaspoons dry yeast
- 1/2 teaspoon sugar
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons extra-virgin olive oil
- For the toppings:
- 1/2 pound Parmigiano-Reggiano, shaved thin
- 1/2-pound Taleggio cheese, rind removed and chopped
- 1/4 pound prosciutto, sliced thin or pepperoni
- 2 cups baby arugula
- 2 plum tomatoes, diced
- 1/4 cup pitted gaeta olives, sliced
- 2 tablespoons capers
- Pinch red pepper flakes
- Salt
- Extra-virgin olive oil
- Chili-infused oil, for garnish
- Chopped chives, for garnish
Greek-Style Green Beans
By exdircomp
Instructions 1. Blanch the green beans: Bring a large pot of water to a boil over high heat
- Ingredients
- 1 pound fresh green beans, tipped and tailed
- Vegetable oil cooking spray
- 3 tablespoons olive oil
- 1 About 1 tablespoon medium to finely chopped garlic (5 or 6 cloves)
- 1 large fresh tomato, chopped (I go ahead and leave the skin on and seeds in; if you are fussier than me, remove both and use only the chopped pulp of 2 tomatoes)
- Salt and freshly ground black pepper
- A few dashes of cayenne
- 1/2 to 1 teaspoon dried dill
Spicy Edamame Dip
By exdircomp
In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes
- 4 large cloves garlic, un-peeled
- 16 ounces shelled edamame beans (about 2 cups)
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- Pinch salt and pepper
- 4 tablespoons olive oil
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup finely chopped fresh cilantro
- Pita chips, for dipping