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Recipes
Sweet Potatoes Mashed
By exdircomp
Directions Preheat the oven to 400 degrees F
- 2 pounds medium sweet potatoes, scrubbed clean and dried with a kitchen towel
- 1/4 cup heavy cream
- 1 tablespoon unsalted butter, softened, plus 1 stick
- Kosher salt
- 1/4 cup fresh orange juice, plus a few grates orange zest
- 1 tablespoon dry sherry
- 1 tablespoon molasses
- 2 tablespoons brown sugar
Peanut Butter Balls
By exdircomp
In a large bowl, combine peanut butter, confectioners' sugar, graham cracker crumbs, and butter
Quick Pickles
By exdircomp
Reserve your pickling liquid to use on the pickles later or as a vinegary addition to sauces
- 2 cups red wine vinegar
- 1 1/2 cups sugar
- 1/4 cup kosher salt
- 1 teaspoon mustard seeds
- 3/4 teaspoon coriander seeds
- 1/2 teaspoon celery seeds
- 1/4 teaspoon whole black peppercorns
- 2 cloves garlic, peeled and crushed
- 1 red Fresno chile, split in half
- 6 Kirby cucumbers (about 2 pounds)
Balsamic Vinegarette
By exdircomp
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves
- 1/4 cup balsamic vinegar
- 2 teaspoons dark brown sugar, optional*
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
Chocolate Sauce & Frosting/Cocoa Powder
By exdircomp
In a double boiler or heavy sauce pan, melt the butter in the cream, heating until just warm to the touch
- 1/2 cup heavy cream
- 3 tablespoons of unsalted butter
- 1/2 cup granulated sugar
- Pinch of salt
- 1/2 cup SCHARFFEN BERGER Natural Cocoa Powder, sifted
Hot Wings (Tricia)
By exdircomp
Broiled Hot Pepper Wings Use my homemade pepper jelly
- Hot Pepper Dip:
- 2 tablespoons vegetable oil, plus extra for oiling rack
- 5 pounds chicken wings, split, wing tips cut off and discarded
- Kosher salt and freshly cracked black pepper granulated garlic
- 2 cup hot pepper jelly if you do not have homemade I (recommended: Stonewall Kitchens)
- 1 cup freshly squeezed lime juice
- 1 cup hot sauce (recommended: Frank's
- 1/2 cup sur cream
- 1/2 cup mayo
- 2 tablespoons of lime juice
- one chipotle in adobo, plus some extra sauce if you life it spicy
- salt
- pepper
- 1/4 cup chopped fresh chives
Veal with Lemon and Capers
By exdircomp
Pour the flour mixture on a plate, and season with salt and pepper
- 2 pounds veal scaloppini
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- Olive oil and butter, equal amounts, enough to coat the skillet, plus 1 tablespoon
- 1 1/2 cups chicken stock
- Capers
- 1/2 lemon, juiced, plus 1/2 lemon thinly sliced, for garnish
- Chopped parsley leaves, for garnish
Potato Salad with Mustard and Pickled Red Onions
By exdircomp
Bring the vinegar, sugar, mustard seeds and 1 tablespoon salt to a boil in a small saucepan and cook until the suga...
- Ingredients
- 1 1/2 cups red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- Kosher salt
- 1 small red onion, halved and thinly sliced
- 2 1/2 pounds new red potatoes
- 6 hard-cooked eggs, coarsely chopped
- 1 roasted red pepper, finely diced
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- cubed salad pickles to taste
- Freshly ground black pepper
- 1/4 cup roughly chopped fresh flat-leaf parsley or cilantro
Ice cream cookie cups
By exdircomp
Directions Heat the oven to 350 degrees F
- 1 (16-ounce) package Pillsbury(R) Ready to Bake!(TM) refrigerated sugar cookies (24 cookies)
- 4 teaspoons sugar
- 1/3 cup walnuts, finely chopped
- 1/2 cup semi-sweet chocolate baking chips
- 1/4 cup seedless red raspberry jam
- 1 1/2 cups vanilla bean ice cream, softened
- 24 fresh raspberries
Chocolate Chip Cookies
By exdircomp
Position racks in the center and top third of the oven and preheat to 350 degrees F
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons (1-1/2 ssticks) unsalted butter, softened
- 1 cup packed light or dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1-1/4 cup semisweet chocolate chunks (approximately 8 ounces), try either our 62% Cacao Semisweet or our 70% Cacao Bittersweet
- 3/4 cup coarsely chopped toasted nuts (your favorite), optional