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Recipes
Coconut Marinated Pork Tenderloin
By exdircomp
For the coconut marinated pork tenderloin: Combine the coconut milk, ginger, curry, lime juice, star anise, paprika...
- Coconut Marinated Pork Tenderloin:
- 1 can unsweetened coconut milk
- 3 tablespoons grated fresh ginger
- 1 heaping tablespoon mild curry powder
- 1 tablespoon fresh lime juice
- 1 teaspoon ground star anise
- 1 teaspoon Spanish paprika
- 1/4 teaspoon coarsely ground black pepper
- 2 Scotch bonnet chiles, chopped, or 2 tablespoons Scotch bonnet hot sauce
- 6 cloves garlic, finely chopped
- 2 pounds pork tenderloin, trimmed of excess fat
- 2 tablespoons canola oil
- Kosher salt
- Green Sauce:
- 1 cup packed fresh cilantro leaves
- 1/2 cup packed fresh parsley leaves
- 1/4 cup sliced green onion, green and pale green part
- 3/4 cup fresh lime juice
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 2 cloves garlic, chopped
- 1/4 Scotch bonnet chile, chopped
- Honey, as needed
Glazed Baby Carrots
By exdircomp
Bring a pot of well-salted water to a boil
- Kosher salt
- 1 pound baby carrots, tops removed but with a little green left attached (it's cute)
- 4 tablespoons butter
- 3 tablespoons brown sugar
- 2 tablespoons maple sugar
- 1 tablespoon molasses or honey
- 1/2 lemon, juiced
- 1 clove garlic, smashed
- 3 sprigs thyme, picked
- Pinch cayenne pepper
Rugelach
By exdircomp
You want the cream cheese and butter to be cool
- For the dough:
- Ingredients
- 4 ounces cold cream cheese, cut into 4 pieces
- 1 stick (8 tablespoons) cold unsalted butter, cut into 4 pieces
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- For the filling:
- 2/3 cup raspberry jam, apricot jam or marmalade
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped nuts (I prefer pecans, but you can use walnuts or almonds)
- 1/4 cup plump, moist dried currants
- 4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips
- For the glaze:
- 1 large egg
- 1 teaspoon cold water
- 2 tablespoons sugar, preferably decorating (coarse) sugar
Spinach dip
By exdircomp
Hollow out cucumber slices and cherry tomatoes
- 1 package (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry
- 1 container (8 oz.) sour cream
- 1 container (8 oz.) plain Greek yogurt
- 1 cup Hellmann's® or Best Foods® Real Mayonnaise
- 1 package Knorr® Vegetable recipe mix
- 1 can (240 mL) water chestnuts(optional)
- green onions
Prime Rib Roast with Mushroom Gravy
By exdircomp
1. Preheat oven to 350*F. 2
- 1 x 9 lb. well-trimmed, rib roast
- 4 teaspoons rosemary, chopped
- 1 tbsp coarse kosher salt
- 2 tsp freshly ground black pepper
- 1/2 cup olive oil
- 4 Tbsps butter
- 1 lb. button mushrooms, cut into 1D 4 inch pieces
- 2 x shallots, finely diced
- 2 Tbsps all purpose flour
- 3 cups beef broth
- 3/4 cups dry red wine
- 1 bunch rosemary for garnish
Farro Salad
By exdircomp
Bring a pot of salted water to a boil, toss in the farro and cook for 20 minutes, strain, and rinse with cold water...
- 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
- zest and juice of lemon
- Extra-virgin olive oil, for serving
- Kosher salt and freshly ground black pepper
Lemon-Sour Cherry Coffee Cake
By exdircomp
Preheat the oven to 325F. Oil a 12-cup bundt pan
- For the batter
- 1 1/2 cups dried tart cherries
- 4 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, at room temperature
- 2 1/4 cups granulated sugar
- 3 tablespoons freshly grated lemon zest
- 5 eggs
- 1/4 cup freshly squeezed lemon juice
- 1 cup plain yogurt
- For the glaze
- 1 cup powdered sugar
- 2 teaspoons freshly grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
Fig-Swirl Coffeecake
By exdircomp
PROCEDURE Dissolve yeast and 1/2 teaspoon sugar in warm water in a small bowl; let stand 5 minutes
- 1 package dry yeast (1/4 ounce 2 1/4 teaspoons)
- 1/2 teaspoon granulated sugar
- 1/4 cup warm water (100°F to 110°F)
- 1/3 cup fat-free milk
- 2 teaspoons vanilla extract, divided
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 1/4 cups whole wheat flour
- 1/3 cup granulated sugar
- 3 tablespoons chilled butter or stick margarine, cut into small pieces
- 3/4 teaspoon salt
- Cooking spray
- 1 1/2 cups dried figs (about 12 ounces)
- 1/2 cup fresh orange juice
- 1 cup powdered sugar
- 2 tablespoons freshly squeezed lemon juice
Honey-Jalapeño Chicken Tenders
By exdircomp
Instructions 1. Preheat the grill and oil the grill rack
- Ingredients
- 1/4 cup honey
- 3 tablespoons soy sauce
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 6 jalapeño peppers, finely chopped
- 1 tablespoon finely grated lemon zest
- 2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 3 pounds chicken tenders
- 1/2 cup chopped fresh cilantro
- Sour cream for serving
Hungarian Pancake
By exdircomp
For the stew: Preheat the oven to 400 degrees F
- Potato Pancake:
- 4 cups cubed pork butt or chuck beef
- 1 tablespoon paprika
- salt
- pepper
- bay leaves
- 5 mushrooms, sliced
- 2 carrots, sliced
- 1 onion, chopped
- 1 red pepper, chopped
- celery root
- 1 Hungarian pepper, chopped
- 1 jalapeno pepper, chopped
- Salt and black pepper
- 1/4 cup ground onions
- 4 eggs
- 3 potatoes, peeled and ground, starch reserved
- Salt and pepper
- 1 cup flour, plus more for thickening gravy
- Vegetable oil, for frying
- Sour cream, for serving