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Recipes
Cheesy Stuffing Cups
By exdircomp
HEAT oven to 350ºF. MELT butter in large skillet on medium heat
- 1/4 cup butter
- 3/4 cup chopped celery
- 1/4 cup chopped mushrooms
- 1 small onion diced
- 1-1/2 cups chicken broth
- 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
- 1/3 cup dried cranberries
- 1/4 cup coarsely chopped Walnuts
- 1-1/2 cups Shredded Cheddar Cheese, divided
- 1 egg, beaten
Broccoli Rabe Ravioli with Parmigiano and Pistachios
By exdircomp
All-Purpose Pasta Dough Ingredients 1 pound all-purpose flour 4 whole eggs, plus 1 yolk 1/4 cup extra-virgin olive...
- Filling:
- 1 recipe Pasta Dough
- Semolina, for dusting
- Kosher salt
- 2 bunches broccoli rabe, tough lower stems removed
- 3 cups ricotta
- 3 eggs
- 3/4 cups grated Parmigiano
- Sauce:
- 2 sticks unsalted butter
- 1 to 1 1/2 cups chicken stock
- Kosher salt
- 1 cup grated Parmigiano, plus more for garnish
- 1 cup pistachios, toasted and coarsely chopped, for garnish
Enchiladas
By exdircomp
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
- Sauce:
- 1 tablespoon canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Meat:
- 1 tablespoon canola oil
- 1 pound ground beef
- 1 medium onion, chopped
- Two 4-ounce cans diced green chiles
- 1/2 teaspoon salt
- 10 to 14 corn tortillas
- Canola oil, for frying
- 1/2 cup chopped black olives
- 1 cup chopped green onions
- 3 cups grated sharp Cheddar
- Chopped fresh cilantro, for garnish
- Beans and/or rice, for serving
Roasted Tomato Bisque
By exdircomp
Directions Preheat the oven to 400 degrees F
- Two 28-ounce cans whole tomatoes, drained of their juices
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 4 carrots, peeled and chopped
- 2 shallots, quartered
- Salt and freshly cracked black pepper
- 3 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons dry sherry
- One 28-ounce can crushed tomatoes
- 1 container grape tomatoes
- 1 to 2 cups chicken stock
- 1/4 cup heavy cream
Pomegranate Sugar Dusted White Chocolate Doughnuts
By exdircomp
Doughnuts 1. In the bowl sprinkle the yeast over the warm milk
- Doughnuts
- 5 teaspoons active dry yeast
- 1 cup warm milk
- 1/2 tsp sugar, to activate yeast
- 5 1/2 cups all-purpose flour
- 2 teaspoons salt
- 6 Tbsps sugar
- 6 x eggs
- 1 1/2 cups unsalted butter, room temperature
- Pomegranate Sugar
- 1 cup white sugar
- 1/4 cup pomegranate juice
- White Chocolate Ganache
- 6 ounces white chocolate Finely chopped
- 1/4 cup heavy cream
Nut-Crusted Chicken Cutlets with Lemon and Thyme
By exdircomp
Instructions 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees
- Ingredients
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- Kosher salt
- 1 cup roughly chopped almonds (see note)
- 4 tablespoons (1/2 stick) unsalted butter , cut into 4 pieces
- 1 medium shallot , minced (about 3 tablespoons)
- 1 cup panko (Japanese-style bread crumbs)
- 2 teaspoons finely grated zest from 1 lemon , zested lemon cut into 4 wedges
- 1 teaspoon minced fresh thyme leaves
- 1/8 teaspoon cayenne pepper
- 3 large eggs
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 cup unbleached all-purpose flour
Potato Salad Southern style
By exdircomp
Place potatoes into a large heavy-bottomed pot
- Ingredients
- 2 1/2 pounds red potatoes, large diced
- 3 tablespoons cider vinegar
- 3/4 cup mayonnaise (homemade if possible)
- 1 teaspoon mustard powder
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon very thinly sliced garlic
- 1/2 cup fine chopped cornichons
- 3 large hard boiled eggs diced
- 1/2 cup small dice red onion
- 1/2 cup thinly sliced celery
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Stuffed Peppers with Orzo
By exdircomp
Preheat the oven to 400 degrees F
- 1 (28-ounce) can Italian tomatoes
- 2 zucchini, grated
- 1/2 cup chopped fresh basil leaves
- 1/2 cup grated Pecorino Romano, plus more for sprinkling
- 1 1/2 lb. ground beef
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, minced
- 1 large roasted pepper diced
- 1 or 2 shallots diced
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups chicken broth
- 1 cups orzo (rice-shaped pasta)
- 6 sweet bell peppers (red or yellow) or poblano peppers
Spanish-Style Toasted Pasta with Shrimp and Clams
By exdircomp
In step 5, if your skillet is not broiler-safe, once the clams have started to open transfer the mixture to a broil...
- Ingredients
- 3 tablespoons plus 2 teaspoonsextra virgin olive oil
- 3 garlic cloves minced
- Salt and pepper
- 1 pound extra large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
- 2 1/2 cups water
- 1 cuplow-sodium chicken broth
- 1 bay leaf
- 8 ounces spaghettini or thin spaghetti, broken into 1-inch lengths
- 1 onion, chopped fine
- 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon anchovy paste
- 1/4 cup dry white wine
- 1 1/2 poundslittleneck or cherrystone clams, scrubbed
- 1 tablespoon chopped fresh parsley
- Lemon wedges
- Aïoli (optional)
- Ingredients
- 1 medium clove garlic clove, finely grated
- 2 large egg yolks
- 4 teaspoons lemon juice
- 1/4 teaspoonsalt
- 1/8 teaspoon sugar
- Ground white pepper
- 3/4 cup olive oil
Turkey or Pork Meatballs on a Bed of Leeks
By exdircomp
Clean the leeks: cut off the green top parts and slice them lengthwise, separate each leaf and rinse thoroughly und...
- Ingredients
- 2 leeks
- 3 tablespoons olive oil
- 1 pound lean ground turkey or ground pork
- 1 shallot, finely chopped
- 1/2 handful fresh parsley, leaves picked and finely chopped
- If using pork add sage
- 1 cup, plus 2 tablespoons bread crumbs
- 2 tablespoons freshly grated Parmesan
- 1 egg yolk
- Kosher salt and freshly ground black pepper
- 1/2 to 3/4 cup warm chicken or vegetable broth