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Recipes
Barbecue Coleslaw
By exdircomp
Combine cabbage and carrot in a large bowl
- 2 (10-ounce) packages finely shredded cabbage
- 1 carrot, shredded
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup mayonnaise
- 1/4 cup milk
- 1/4 cup buttermilk
- 2 1/2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
Chicken Soup with Orzo and Spring Vegetables
By exdircomp
Instructions 1. Heat oil in large soup kettle
- Serves 6 to 8
- Ingredients
- 1 tablespoon vegetable oil
- 1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
- 1 medium onion, cut into medium dice
- 2 quarts boiling water
- Table salt
- 2 bay leaves
- 1 large carrot, peeled and sliced 1/4-inch thick
- 1 medium rib celery, sliced 1/4-inch thick
- 1 medium leek, rinsed thoroughly, quartered lengthwise, then sliced thin crosswise
- 1/4 teaspoon dried thyme
- 1/2 cup orzo
- 1/4 pound asparagus, ends trimmed and cut into 1-inch lengths
- 1/4 cup green peas (fresh or frozen)
- 2 tablespoons minced fresh tarragon
- Ground black pepper
Puerto Rican Seafood Soup
By exdircomp
In a large stockpot, add enough olive oil to coat the bottom the pan thinly and saute the large diced white onion a...
- Olive oil, for sauteing
- 1 white onion, cut into large dice, plus 1 white onion, cut into small dice
- 1 green pepper, cut into large dice, plus 1 green pepper, cut into small dice
- 2 (1 1/2 pound) lobsters, heads removed and reserved, tail sliced into 1-inch thick pieces, and claws cracked
- 8 ounces large shrimp, peeled and cleaned, shells reserved
- 1 cup canned tomato sauce
- 1 cup white wine
- 4 cups clam juice
- 4 cups water
- 1 bay leaf, plus 1 bay leaf
- 2 cups rice
- 24 Little Neck clams
- 24 mussels
- 8 ounces sea scallops, cleaned
- Pinch saffron
- 1/2 bunch culantro (not cilantro), finely chopped
Chocolate Peanut-Butter No Bake Cookies
By exdircomp
In a heavy saucepan bring to a boil, the sugar, cocoa, butter and milk
- 2 cups sugar
- 3 1/2 tablespoons cocoa
- 1 stick butter
- 1/2 cup milk
- 1/3 cup peanut butter
- 1 tablespoon vanilla
- 3 cups oatmeal
- Waxed paper
Fig Bread
By exdircomp
PROCEDURE In medium-size heatproof bowl, combine figs and pistachios; add boiling water and let cool to room tempe...
- •1 cup dried figs, stems removed and chopped fine or ground
- •1 cup pistachios
- •1 cup boiling water
- •1 1/2 cups all-purpose flour
- •1 teaspoon baking soda
- •1/4 teaspoon salt
- •4 tablespoons butter or margarine
- •1 cup sugar
- •1 large egg, or 3 tablespoons egg substitute
- •1 teaspoon vanilla
Ricotta Cheesecake
By exdircomp
Preheat oven to 350 degrees F (180 degrees C) and butter, or spray with non stick cooking spray, a 9 inch (23 cm) s...
- Crust:
- 1 cup (100 grams) graham wafer or digestive biscuit crumbs or biscotti
- 2 tablespoons (30 grams) granulated white sugar
- 1/4 cup (57 grams) unsalted butter, melted
- Filling:
- 20 ounces (2 1/2 cups) (570 grams) fresh whole milk ricotta, drained (See Note)
- 1 - 8 ounce (227 grams ) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 1 tablespoon cornstarch (corn flour)
- 4 large eggs, room temperature
- Zest of 1 lemon or orange
- 1 1/2 teaspoons pure vanilla extract
- Note: Place the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for an hour or two, or even overnight.
PeachCrisp
By exdircomp
You can replace the fruit and nectar with any fruit, apples, pears, cherries, etc
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup flour
- 1/2 cup ground oats
- 1/2 cup granoloa
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/8 tsp salt
- 1/4 cup butter, softened
- 3 lbs peaches, pitted and sliced
- 1/4 cup peach nectar
- 1 tsp vanilla
Chocolate Date-Nut Baklava
By exdircomp
Note: You can switch out the dates with dried cherries or dried cranberries
- Syrup
- honey (1/4 cup)
- light corn syrup (1/4 cup)
- enough water just to thin it out a bit (maybe 1/8 cup) 1 tbsp of molasses
- Pinch of ground allspice
- Pinch of ground ginger
- Pinch of ground cloves
- Filling
- 8 ounces (about 2 cups) walnuts
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, cut into 1/2-inch pieces
- 6 ounces (about 1 cup) whole pitted dates
- 2 tablespoons sugar
- 1 tablespoon ground cinnamon
- 1 egg, beaten to blend
- 11 sheets frozen phyllo pastry (about 1/2 pound), thawed
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
- 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 tablespoon unsalted butter
- 24 walnut halves
- Whipped cream (optional)
New England Clam Chowder
By exdircomp
In a large stockpot, over medium heat, fry the bacon until crisp
- 1 quart shucked clams (add water if too dry)
- 1/3 pound bacon
- 1 large onion, minced
- 2 ribs celery, minced
- 2 large potatoes, diced
- 1 bay leaf
- 8 cups clam juice
- 1/2 teaspoon thyme
- 1 cup heavy cream
- 1/2 cup finely chopped fresh parsley leaves
- 1/2 cup of butter
- 1/4 cup of flour
- Salt and pepper
Goat Cheese Cheesecake with Spiced Wafer Crust
By exdircomp
For the crust: Butter a 9-inch springform pan
- Crust:
- 6 tablespoons unsalted butter, melted, plus more for the pan
- 2 cups vanilla wafer crumbs, such as Nilla
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 2 grates of fresh nutmeg
- Pinch kosher salt
- Filling:
- Two 8-ounce packages cream cheese, at room temperature
- One 12-ounce log goat cheese
- 1 1/2 cups sour cream sour cream
- 4 large eggs
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract