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Recipes
One-Eyed Jalapeño Poppers
By exdircomp
Option. Cook 6 strips of bacon until crisp
- Makes. 24 pepper halves
- Takes. 30 minutes prep time, 20 minutes cooking time
- Ingredients
- 8 ounces of Home-made Boursin-style Cheese Spread at room temperature
- 1/2 cup sharp cheddar
- 2 teaspoons sugar
- 12 fresh jalapeños
- 24 green olives with pimento stuffing
- 1 teaspoon paprika
Berry Fruit Cobbler with Fresh Whipped Cream
By exdircomp
You may use whatever fruit in season
- Whipped Cream:
- 3 tablespoons unsalted butter
- 1 cup all-purpose flour
- 1 cup organic sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs, lightly beaten
- 4 cups blueberries
- 4 peaches, skinned and chopped
- 1 lemon, juiced
- 1/2 teaspoon ground cinnamon
- 1 cup heavy whipping cream
- 2 tablespoons organic sugar
- 1 tablespoon vanilla extract
- Freshly grated cinnamon
Wild Mushroom-Goat Cheese PhylloTriangles
By exdircomp
In a large sauté pan over medium-high heat, melt the 2 Tbs
- 2 Tbs. unsalted butter
- 2 shallots, minced
- 2 garlic cloves, minced
- 12 oz. shiitake mushrooms, stemmed and sliced
- 12 oz. cremini or white button mushrooms, cut
- into 1/2-inch chunks
- 2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh rosemary
- 8 oz. goat cheese (chèvre)
- Salt and freshly ground pepper, to taste
- 1 box (16 oz.) frozen phyllo sheets, thawed
- 16 Tbs. (2 sticks) unsalted butter, melted
Club Sandwiches
By exdircomp
Toast the bread in the toaster until light golden brown
- 8 slices sandwich bread
- 8 slices bacon, cut in half
- 1/2 cup mayonnaise
- 1 tablespoon prepared basil pesto
- 1 tablespoon prepared sun-dried tomato pesto (or just a couple of pureed sun-dried tomatoes)
- 1 pound shaved roast beef
- 4 slices Cheddar (sandwich slices)
- Green leaf lettuce
- 1 large red tomatoes, sliced thick
- Avocado slices
- 1 pound shaved ham
- 1 red onion, sliced very thin
- Chips, for serving
Gingerbread Scones
By exdircomp
Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven
- Scone Dough:
- 1 3/4 cups (225 grams) all purpose flour
- 3/4 cup (60 grams) old fashioned rolled oats
- 1/3 cup (72 grams) light brown sugar
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- Zest of 1 lemon (optional)
- 1/3 cup (35 grams) dried cranberries or cherries (optional)
- 1/2 cup (120 ml) buttermilk
- 2 1/2 tablespoons unsulphured molasses
- 1 teaspoon pure vanilla extract
- Egg Wash:
- 1 large egg
- 1 tablespoon milk or cream
- Maple Glaze: (optional)
- 1/2 cup (50 grams) sifted confectioners (powdered or icing) sugar
- 1 1/2 tablespoons pure maple syrup
- 1 - 2 teaspoons cream or milk
- Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).
Peanut Butter Honeycomb Pie
By exdircomp
Preparation Crust • Preheat oven to 325°
- Honeycomb Recipe:
- Ingredients
- Crust
- 9 graham crackers, coarsley crushed
- 1/4 cup (packed) light brown sugar
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 6 tablespoons (3/4 stick) butter, melted
- Filling
- 8 large egg yolks
- 12 tablespoons sugar, divided
- 1 1/2 cups whole milk
- 1 vanilla bean, split lengthwise
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup creamy peanut butter
- 2 tablespoons powdered sugar
- 1/2 teaspoon kosher salt
- Topping
- 2 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 2 1/2 tablespoons unsalted butter
- 1/4 cup roasted, salted peanuts
- Honeycomb
- Ingredients
- 1 1/2 cupssugar
- 3 tablespoons corn syrup
- 1 tablespoon honey
- 1 tablespoon baking soda, sifted
Lemon Chicken Soup
By exdircomp
Directions In a saute pan, saute the onion leaks, carrots and mushhrooms
- 6 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1 dried bay leaf
- 1 (2-inch) piece Parmesan cheese rind, optional
- 2 medium carrots, peeled and sliced into 1/4-inch pieces
- 1 onion dice or 2 leaks sliced
- 1/2 pound mushrooms sliced
- 1 cup (about 2 1/2 ounces) spaghetti, or your pasta of choice
- 2 cups diced cooked chicken, preferably breast meat
- 1 cup grated Romano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt
Apple Fritters
By exdircomp
Directions In a medium bowl, mix together the flour, 1/4 cup sugar, the cinnamon, salt, baking powder and baking ...
- Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup sparkling water
- 1/2 cup buttermilk
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 2 cups olive oil
- 2 cups vegetable oil
- 3 firm apples, such as Granny Smith
Whipped Cream Frosting
By exdircomp
This Whipped Cream Frosting recipe makes the perfect whipped cream that will keep in the refrigerator several hours...
- Whipped Cream Frosting:
- 1 cup (240 ml) heavy whipping cream (35-45% butterfat content)
- 1/2 teaspoon pure vanilla extract
- 1 - 2 tablespoons (15-25 grams) granulated white sugar
- Chocolate Whipped Cream:
- 1 cup (240 ml) heavy whipping cream (35-45% butterfat content)
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons (35 grams) granulated white sugar
- 2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
- Raspberry Whipped Cream:
- Make the whipped cream
- Add: 1/2 cup (120 ml) lightly sweetened raspberry puree or seedless raspberry jam
- Strawberry Whipped Cream:
- Make the whipped cream
- Add: 1/2 cup (120 ml) lightly sweetened strawberry puree or strawberry jam
Soft Pretzels
By exdircomp
32 6" sticks, instead of 8 pretzels
- Soft Pretzels:
- 1 1/2 cups warm water
- 2 tablespoons light brown muscovado sugar
- 1 package active dry yeast
- 3 ounces unsalted butter, melted
- 2 1/2 teaspoons kosher salt
- 4 1/2 to 5 cups all-purpose flour
- Vegetable oil
- 3 quarts water
- 3/4 cup baking soda
- 2 whole eggs, beaten with 1 tablespoon cold water
- Coarse sea salt
- Queso Poblano Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 12 ounces Monterey Jack cheese, grated
- 2 poblano chiles, roasted, peeled, seeded and chopped
- Salt and freshly ground black pepper
- 3 tablespoons freshly chopped cilantro leaves
- Mustard Sauce:
- 1/2 cup Dijon mustard
- 1/2 cup whole-grain mustard
- Honey, to taste