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Recipes
Fig muffins
By exdircomp
Preheat oven to 350 degrees
- 3 eggs
- 2 1/2 cups sugar
- 2 cups ripe fresh figs, chopped
- 3/4 cup vegetable oil
- 2 cups flour
- 2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp ground cinnamon
- 1 cup finely ground almonds
- 1/2 cup buttermilk
Tea Mexican Wedding Cakes
By exdircomp
Using electric mixer, beat butter in large bowl until light and fluffy
- Makes about 4 dozen
- 1 cup (2 sticks or 8 ounces) butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1 cup pecans, hazelnuts or other nuts, toasted and finely ground (if using hazelnuts, wrap in a dishtowel while still warm and roll about until most of the brown skins come off)
- 1/8 teaspoon ground cinnamon (optional)
Red Beans and Rice with Andouille Sausage
By exdircomp
In a large pot or a Dutch oven, heat the fat, lard or oil over medium-high heat
- 3 tablespoons bacon fat, lard, or olive oil
- 1 3/4 cups chopped andouille sausage (about 1/2 pound)
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 2 celery stalks with leaves, chopped
- 3 cloves garlic, finely chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 pound dried red beans
- 1 1/2 teaspoons salt
- 1 teaspoon hot sauce
- 3 bay leaves
- 6 cups cooked rice
- 1/4 cup sliced scallions
- 3 tablespoons chopped fresh parsley, for garnish
Spicy Basil Guacamole
By exdircomp
In a large mixing bowl, mash 1 of the chopped avocados with a fork
- 3 medium ripe avocados (recommended: Hass), halved, pitted, peeled and chopped
- 1 clove garlic, minced
- 1 medium ripe red tomato, seeded and coarsely chopped
- 1 lime, juiced
- 1 lemon, juiced
- 2 green onions, thinly sliced
- 1/4 cup finely chopped fresh basil leaves
- 1 tablespoon crushed red pepper flakes, or to taste
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Farfalle Pasta with Beet Vinaigrette and Parsley Pesto
By exdircomp
For the parsley pesto: Bring a medium pot of water to a rolling boil
- Parsley Pesto:
- Ingredients
- Kosher salt
- 2 cups fresh curly parsley leaves
- 1/2 teaspoon granulated sugar
- 1/2 cup olive oil
- 1 cup thinly sliced scallions, green and white parts
- Beet Vinaigrette:
- 5 medium beets, thoroughly scrubbed and quartered (reserve and finely slice beet greens, if attached)
- 2 cups water
- 1/4 cup red wine vinegar
- 2 tablespoons extra-virgin olive oil
- Pasta:
- 1 pound farfalle pasta
- Kosher salt
- 1 tablespoon unsalted butter
- 1/4 cup shaved Parmesan
Upside-Down Pecan Pie
By exdircomp
Directions 1. In a 10-inch cast-iron skillet over medium heat, combine butter, honey, and sugars
- Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/2 cup honey
- 1 cup packed light-brown sugar
- 1/4 cup granulated sugar
- 4 cups pecan halves (about 1 pound)
- 3/4 cup heavy cream
- All-purpose flour, for dusting
- 1/2 recipe Pate Brisee (Pie Dough) Pate Brisee
- you can use a store bought pie crust
Cheddar Bay Biscuits
By exdircomp
Directions: 1 Heat oven to 450 degrees
- 2 cups Bisquick
- 2/3 cup milk
- 1/2 cup cheddar cheese, shredded
- 1/2 cup butter or 1/2 cup margarine, melted
- 1/4 teaspoon garlic powder
Caprese Di Farro
By exdircomp
Notes Make sure you only use superior grade mozzarella for this recipe
- 1 pound farro
- 10 ounces organic cherry tomatoes, sliced into quarters
- 1 (5-ounce) ball fresh mozzarella, chopped
- 1 handful fresh basil leaves, torn
- 2 ounces pitted kalamata olives
- Extra-virgin olive oil, for serving
- Kosher salt and freshly ground black pepper
Cinnabon Cinnamon Rolls
By exdircomp
Directions: 1 For the rolls, dissolve the yeast in the warm milk in a large bowl
- Ingredients:
- 1 (1/4 ounce) package dry yeast
- 1 cup warm milk
- 1/2 cup granulated sugar
- 1/3 cup margarine
- 1 teaspoon salt
- 2 eggs
- 4 cups flour
- FILLING
- 1 cup packed brown sugar
- 2 1/2 tablespoons cinnamon
- 1/3 cup margarine, softened
- ICING
- 8 tablespoons margarine
- 1 1/2 cups powdered sugar
- 1/4 cup cream cheese
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
Open-Faced Turkey Sandwiches with Parmesan Cream Sauce and Bacon
By exdircomp
Great with thanksgiving turkey leftovers
- SANDWICH:
- 12 bacon slices (about 10 ounces)
- 12 slices firm white sandwich bread
- Unsalted butter, softened, for spreading on toast if desired
- 1 pound sliced roast turkey breast (from leftover roast turkey)
- SAUCE:
- 1 stick (1/4 cup) unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups milk
- 1 large egg yolk
- 1 cup freshly grated Parmesan (about 3 ounces), plus more for sprinkling
- Freshly ground white pepper
- Salt
- 1/4 cup well-chilled heavy cream
- dash of cayenne pepper or nutmeg