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Recipes
Roasted Root Vegetable Medley
By exdircomp
Second Version 1/4 cup honey 1/4 cup balsamic vinegar After 30 minutes
- 4 slender carrots, peeled and trimmed
- 4 baby turnips, peeled
- 4 fingerling potatoes, scrubbed and cut lengthwise in halves
- 1 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
- 1 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
- 1 or 2 large beets, peeled and cut into thick wedges
- 1 kohlrabi bulbs, peeled and cut into thick wedges
- 1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
- 2 whole head garlic, separated into cloves, unpeeled
- 1 squash peeled, seeded, and cut into 1 1/2-inch pieces
- 1 large fennel bulbs, cored, cut into 1/3-inch-thick wedges
- 1 large sweet potato, cut into 1-inch cubes
- 1 rutabaga, peeled and cut into 1-inch pieces
- 2 or 3 sprigs fresh rosemary, sage, or thyme
- Salt
- Freshly ground black pepper
- Extra-virgin olive oil
Old-Fashioned Potato-Beef Casserole
By exdircomp
Place the potatoes and carrots in a large saucepan with water to cover by 1 inch
- 3 pounds red potatoes, peeled and sliced 1/4-inch thick
- Salt
- 1 pound carrots sliced
- Vegetable oil, to coat pan
- 1 pound lean ground beef
- 1/2 onion, chopped
- 2 garlic cloves
- 4 tablespoons (1/2 stick) butter
- 1/4 cup all-purpose flour
- Black pepper
- 2 cups milk
- 1 can Cream of mushroom soup
- 2 cups grated sharp Cheddar plus 1/2 cup pepperjack cheese plus 1/4 cup parmesan cheese
- 1 bunch of green onions sliced thinly
- 1/2 cup unseasoned dry breadcrumbs
Strawberry Rhubarb Calzone
By exdircomp
Add all the filling ingredients to a sauce pot and bring up to a simmer
- FOR THE FILLING:
- 3 pounds fresh rhubarb, sliced into 1-inch pieces
- 2 pints fresh strawberries, thinly sliced
- 1 1/2 cups white sugar
- 1 vanilla bean, split and scraped
- 2 tablespoons unsalted butter
- FOR THE DOUGH:
- 4 tablespoons all-purpose flour
- 4 prepared pizza dough rounds, about 4 ounces each
- 1/2 cup crystal sugar
- 1 tablespoon anise seed
- 1 egg, beaten with splash water
Cheesecake Pops
By exdircomp
Crumble cheesecake (including crust) into a large bowl
- 1 two pound ready-to-eat New York cheesecake
- Zest of 4 limes, plus more for garnish
- 1 1/2 tablespoons lime juice
- 1 1/2 tablespoons light rum
- 25 fresh mint leaves finely minced
- 18-25 small whole mint leaves for garnish
- Large crystal sugar (optional)
- 24 oz. Callebaut dark chocolate (or two 12 oz. bags semisweet chocolate chips can be used)
Tortilla Soup
By exdircomp
Directions To toast the chile: Place the chile 1- to 2-inches above an open flame for a few seconds, or until frag...
- Ingredients
- 1 large dried pasilla (negro) chile, toasted, stemmed and seeded
- 1 (15-ounce) can diced tomatoes in juice (preferably fire-roasted)
- 2 tablespoons vegetable or olive oil
- 1 medium white onion, sliced 1/4-inch thick
- 3 cloves garlic, peeled
- 2 quarts chicken broth
- 1 large epazote (or Mexican tea) sprig, optional*
- 4 (5-ounce) boneless, skinless chicken breasts, cut into 1/2-inch cubes (about 1 1/4 pounds total)
- 1 large ripe avocado, seeded, peeled and cut into 1/4-inch cubes
- 6 ounces shredded Mexican melting cheese, (like Chihuahua, quesadilla or asadero) or Monterey Jack, brick or mild Cheddar cheese (about 1 1/2 cups)
- 6 ounces tortilla chips, coarsely chopped
- 1 large lime, cut into 6 wedges
- *Can be found at Mexican specialty markets.
German Coleslaw
By exdircomp
1. For the dressing: Put the vinegar, mustard, and celery seeds into a medium bowl and whisk to combine
- FOR THE DRESSING:
- 1⁄3 cup distilled white vinegar
- 1 tsp. dry mustard
- 1⁄2 tsp. celery seeds
- Salt
- 1⁄3 cup sugar
- 1⁄2 cup vegetable oil
- FOR THE COLESLAW:
- 1⁄2 medium head of green cabbage, cored and finely
- sliced (about 7 cups)
- 1⁄ small head of red cabbage, cored and finely sliced
- (about 1 1⁄2 cups)
- 1 small carrot, trimmed, peeled, and coarsely grated
Fried Chicken
By exdircomp
Mix the salt, pepper, cayenne pepper, garlic powder, onion powder and dry mustard powder together in a bowl
- 4 tablespoons kosher salt
- 3 tablespoons freshly ground black pepper
- 2 tablespoons ground cayenne pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dry mustard powder
- 2 cups all-purpose flour
- 8 pieces chicken 4 cups buttermilk
- Canola oil, for frying
Zwetschgendatschi Recipe
By exdircomp
1. In a large bowl, cream the butter, add the sugar (and vanilla), add the egg, (salt,) lemon peel and sour cream
- 1/4 lb Butter
- 1/3 c Sugar
- 1/2 t Vanilla (or use
- vanilla sugar)
- 1 Egg
- 1 T Sour cream
- 1 pinch Salt (only if you
- use unsalted butter)
- 1 t Lemon peel
- 1 3/4 c Flour
- 1 t Baking powder
- 2 c Italian plums
- OPTIONAL STREUSEL TOPPING----------
- 6 T Butter
- 3/4 c Flour
- 1/3 c Sugar
- 1/2 t Cinnamon
Pumpkin Spice Kiss Cookies
By exdircomp
1. Preheat oven to 375 degrees
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla
- 2 eggs
- 2 3/4 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1 package Pumpkin Spice Hershey Kisses
Chicken and Dumplings
By exdircomp
Now it's time to prepare your dumplings
- Chicken Stock:
- 1 large roasting chicken (5 to 6 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock
- 1 Tbsp olive oil
- 1 large onion, cut into large chunks
- 2 bay leaves
- Salt
- 3 celery stalks, trimmed and cut into 1/2-inch pieces
- 4 medium carrots, peeled and cut into 1/2-inch pieces
- 6 Tbsp unsalted butter, or chicken fat from the cooked chicken
- 6 Tbsp all-purpose flour
- 1 teaspoon dried thyme
- 1/4 cup dry sherry or vermouth (optional)
- 1/4 cup of heavy cream (optional) or can of cream of chicken soup
- 1/4 cup minced fresh parsley leaves
- Ground black or white pepper
- Dumplings:
- 2 – Cups All Purpose Flour
- 1/2 – Teaspoon Salt
- 5 – Tablespoons Butter
- 1 – Egg
- 1/2 – Cup Whole Milk