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Recipes
Pork Milanese with Creamy Caper and Lemon Sauce
By exdircomp
For the Creamy Caper and Lemon Sauce: Combine the mascarpone and mayonnaise in a medium bowl
- CREAMY CAPER AND LEMON SAUCE:
- 2/3 cup mascarpone cheese
- 3 tablespoons mayonnaise
- 1/4 cup whole milk
- 1/4 cup capers, drained and chopped
- 1 lemon, zested
- 1 tablespoon fresh chopped flat-leaf parsley
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- PORK MILANESE:
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 2 large eggs, lightly beaten
- 1 cup seasoned Italian bread crumbs
- 3 tablespoons vegetable oil
- 6 thin-cut pork chops
Sloppy Joes
By exdircomp
For the BBQ Sauce: Heat the oil over medium-high heat in a heavy-bottomed medium saucepan
- Garlic Toast or hamburger Rolls:
- BBQ Sauce: You may use 1 jar store bought barbecue sauce
- 2 tablespoons canola oil
- 1 medium Spanish onion, coarsely chopped
- 3 cloves garlic, coarsely chopped
- 2 cups ketchup
- 1/2 cup water
- 2 tablespoons ancho chili powder
- 1 tablespoon paprika
- 2 tablespoons Dijon mustard
- 2 tablespoons cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons chipotle puree (depending on how spicy you want it)
- 1/4 teaspoon chile de arbol or cayenne
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 2 tablespoons molasses
- Pinch salt and freshly ground black pepper, plus more for seasoning
- 6 tablespoons unsalted butter
- 2 cloves garlic, finely chopped
- Salt and freshly ground black pepper
- 8 (1/2-inch) slices sourdough bread or hamburger rolls
- Sloppy Joes:
- 1 tablespoon canola oil
- 2 pounds ground chuck (80/20)
- Salt and freshly ground black pepper
- 1 cup small dice red onion
- 1/2 cup small dice celery
- 1/2 cup small dice carrot
- 1/2 cup small dice roasted poblano chile
- 1/2 cup small dice roasted red bell pepper
- 1/2 cup small dice roasted yellow bell pepper
- 4 cloves garlic, finely chopped
- 1 tablespoon ancho chili powder
- 1 1/4 cups BBQ Sauce, recipe above
- 1/4 cup water
- 1/4 ketchup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon molasses
- 2 tablespoons apple cider vinegar
- Season salt and pepper to taste
- 1/2 cup chopped fresh flat-leaf parsley or cilantro
Coleslaw with Horseradish
By exdircomp
In a large mixing bowl, combine the green and red cabbages, carrots, and green onions
- 5 cups shredded green cabbage
- 5 cups shredded red cabbage
- 2 cups shredded carrots
- 1/4 cup finely sliced green onions
- 2 Granny Smith apples, peeled, cored, and cut into 1/4-inch cubes
- 2 teaspoons fresh lemon juice
- 1/4 cup plus 1 tablespoon sugar
- 1/2 cup cider vinegar
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 3 tablespoons freshly grated horseradish or 6 tablespoons prepared horseradish
- 1 tablespoon coarse-grained mustard
No Bake Oatmeal Fudge Peanut Butter Cookies
By exdircomp
No Bake Oatmeal Fudge Peanut Butter Cookies Preparation In a medium saucepan, combine sugar, cocoa, margarine an...
- 2 cupSugar
- 1/2 cupCocoa
- 1 cupMargarine
- 1/2 cupmilk
- 1 pinchBaking soda
- 1/2 cupPeanut butter
- 1 tablespoonKaro Syrup
- 1 teaspoonVanilla
- 3 cupsQuick Oats
Caramel Corn:
By exdircomp
Preheat the oven to 120 degrees F (49 degrees C) and place the oven rack in the center of the oven
- 1/2 cup (110 grams) popcorn kernels or about 10 cups of popped corn
- 1 1/2 cups (300 grams) granulated white sugar
- 1/2 cup (110 grams) packed dark brown sugar
- 1/2 cup (120 ml) light corn syrup
- 1/2 cup (120 ml) water
- 2 tablespoons (28 grams) butter
- 2 teaspoons kosher salt
- 2 teaspoons baking soda
Skillet Almond Shortbread
By exdircomp
Preheat the oven to 350 degrees F
- bunNonstick cooking spray
- 1 1/2 cups plus 2 tablespoons sugar
- 3/4 cup (1 1/2 sticks) butter, melted
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon almond extract
- 1/2 cup sliced almonds with skins
Lasagna
By exdircomp
Bring a large pot of well-salted water to a boil
- Kosher salt
- 1 1/2 (16-ounce) boxes lasagna noodles DeCecco Brand
- Olive oil
- 1 1/2 pound ground chuck
- 4 cloves garlic, smashed, divided
- Crushed red pepper flakes
- (12-ounce) cremini and shitake mushrooms, stems removed, caps sliced
- 1 fennel bulb, cut thin on mandoline
- 1 roasted red pepper thinly sliced
- 1 package frozen spinach, kale thawed and squeezed dry
- 2 cups ricotta
- 2 eggs
- 2 cups grated Parmigiano-Reggiano, divided
- 2 cups asiago cheese
- 1 pound grated mozzarella
- 6 to 7 basil leaves, cut into chiffonade
- fresh parsley
- fresh thyme
- 2 jars homemade Marinara Sauce
Peanut Brittle
By exdircomp
Lightly butter two cookie sheets
- 1 tablespoon baking soda
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- 1/2 cup water
- 1 cup light corn syrup
- 2 cups white granulated sugar
- 1/8 teaspoon salt
- 2 cups raw peanuts
Homemade Rice and Roni
By exdircomp
Begin by placing the oil in a pot and breaking the dried noodles into 1/2 to 1-inch pieces
- 1 tablespoon oil
- 1 cup long grain rice
- 1/2 lb pasta, vermicelli or spaghetti
- 1 small onion, chopped
- 2 cup chicken or beef broth
- 1 tablespoon fresh parsley, or 1 teaspoon dried parsley
Black Forest Cherry Cake
By exdircomp
1. For the cake: Preheat oven to 325°
- FOR THE CAKE:
- 13 tbsp. unsalted butter, softened
- 1 cup plus 3 tbsp. cake flour
- 1 cup granulated sugar
- 3/4 tsp. vanilla extract
- 1/3 tsp. almond extract
- 9 eggs, separated
- 9 oz. semisweet chocolate, finely grated
- 3 tsp. baking powder
- Pinch salt
- 3/4 cup finely ground almonds
- FOR THE FILLING:
- 1 1/2 cups heavy cream
- 9 tbsp. kirschwasser
- 2 cups whole cherry preserves
- 3 cups heavy cream, chilled
- 1 cup confectioners' sugar
- 2-4 oz. semisweet chocolate, at room temperature,
- shaved into curls with a swivelbladed vegetable peeler
- 8 pitted brandied cherries