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Recipes
Beef Stew with Beer and Paprika
By exdircomp
Heat oil and butter in a large pot over medium-high heat
- ■3 Tablespoons Olive Oil
- ■1 Tablespoon Butter
- ■2 pounds Stew Meat
- ■1 whole Medium Onion, Diced
- ■3 cloves Garlic, Minced
- ■1 can Beer, 12 Ounce Can
- ■4 cups Beef Stock
- ■2 cups Water (additional, If Needed)
- ■1 Tablespoon Worcestershire Sauce
- ■2 Tablespoons Tomato Paste
- ■1/2 teaspoon Paprika
- ■1/2 teaspoon Kosher Salt
- ■ Freshly Ground Black Pepper
- ■1-1/2 teaspoon Sugar
- ■4 whole Carrots, Washed, Unpeeled, And Roughly Sliced
- ■4 whole New Potatoes, Quartered
- ■1 onion quartered
- ■1 cup of mushrooms sliced
- ■Minced Parsley
- (You can add green beans, snap peas, and a can of whole tomatoes)
Date and Walnut Bread
By exdircomp
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven
- 1/2 cup (50 grams) walnuts, toasted and coarsely chopped
- 8 ounces (225 grams) pitted dates, coarsely chopped
- 1 teaspoon baking soda
- 1 cup (240 ml) boiling water
- 2 cups (260 grams) all-purpose flour
- 1/2 cup (110 grams) light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113 grams) cold unsalted butter, cut into pieces
- 1 large egg
- 1 teaspoon pure vanilla extract
Corn Bread Sweetened
By exdircomp
You can add a can of cream corn in the cornbread before cooking
- 2 cups all-purpose flour
- 2 cups yellow cornmeal coarse
- 1/4 cup sugar
- 1 tablespoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, lightly beaten
- 2 1/2 cups buttermilk
- 1 stick (4 ounces) unsalted butter, melted
Sangria
By exdircomp
Squeeze the juice of one orange and one lemon, making sure there are no seeds
- 2 oranges
- 2 lemons
- 1/2 green apple, cored and chopped into small pieces
- 1/2 red apple, cored and chopped into small pieces
- 1 nectarine, pitted and sliced
- 1/2 cup sugar
- 6 cloves
- 1/2 vanilla bean
- 1 stick cinnamon
- 2 bottles red wine (recommended: Spanish wine or Cannonau from Sardegna)
- 1 shot brandy
- 1 cup club soda
Frozen Chocolate Banana Pops
By exdircomp
Line a baking sheet with parchment paper, wax paper, or aluminum foil
- Garnish:
- 4 ounces (115 grams) semi-sweet chocolate, chopped
- 1 tablespoon light olive oil or vegetable oil
- 3 large ripe bananas
- Chopped peanuts, pecans, hazelnuts, almonds, walnuts or pistachios
- Toasted unsweetened coconut
- Granola
- Sprinkles or Chocolate Jimmies
- Note: To toast coconut, place in a 300 degree F (150 degrees C) oven and bake for about 3-5 minutes or until lightly browned. Watch carefully.
Ravioli with Wild Mushroom Demi-glace Cream Sauce
By exdircomp
In a large saute pan over high heat, add olive oil
- /4 cup olive oil
- 1 red onion, thickly sliced
- Salt
- 1/2 teaspoon crushed red pepper
- 1 pound assorted mushrooms, including porcini, cremini, oyster, wood ear and white button
- 1 bay leaf
- 1/4 cup balsamic vinegar
- 1/4 cup chopped flat-leaf parsley, plus more for garnish
- 1 tablespoon chopped garlic
- 1/4 cup red wine
- 1 cup demi-glace
- 1/2 cup heavy cream
- 1 pound fresh ravioli
- Freshly grated Parmesan, for garnish
Muffuletta
By exdircomp
Stir together celery, olives, parsley, garlic, tomatoes, 4 tablespoons oil, vinegar, and pepper in a bowl
- 1/2 cup finely chopped celery
- 1/3 cup kalamata olives (2 ounces), pitted and finely chopped
- 1/3 cup green Italian olives (2 ounces), pitted and finely chopped
- 1/3 cup spicy olives (2 ounces), pitted and finely chopped (marinated in red peper flakes)
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 small garlic clove, finely chopped
- 1/2 cup finely chopped tomatoes
- 6 tablespoons extra-virgin olive oil
- 2 teaspoons red wine vinegar
- 1/4 teaspoon freshly ground black pepper
- 1 round soft country loaf (about 10 inches; 1 pound)
- 1/3 pound thinly sliced provolone
- 1/3 pound thinly sliced Genoa salami
- 1/3 pound thinly sliced black forest ham
Amish Peanut Butter Spread
By exdircomp
1.Pour Brown Sugar, Sugar, Karo Syrup and water together in saucepan
- 2 1/2 cups of Brown Sugar
- 2 cups of Sugar
- 2/3 cups of Karo Syrup
- 2 cups of water
- 2 1/2 lbs. of peanut butter
- 7 ounces of marshmallow creme
Vegetable Pot
By exdircomp
Melt the butter in a large pot over medium heat
- For the pastry:
- 12 tablespoons unsalted butter (1 1/2 sticks)
- 2 cups sliced yellow onions (2 onions)
- 1 fennel bulb, top and core removed, thinly sliced crosswise
- 1/2 cup all-purpose flour
- 2 1/2 cups good chicken stock
- 1 tablespoon Pernod
- Pinch saffron threads
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 1/2 cups large-diced potatoes
- 1/2 cup sweet potatoes
- 1/2 cup turnips
- 1 cups asparagus tips
- 1 cups peas
- 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots)
- 1 1/2 cups peeled, 3/4-inch-diced butternut squash
- 1 1/2 cups frozen small whole onions (1/2 pound)
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Sausage, Kale, and Lentil Soup
By exdircomp
In a soup pot or large Dutch oven, heat 1 tablespoon extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil
- 2 pound hot sausage, bulk or casing removed
- 1 onion, chopped
- 2 ribs celery, chopped, leafy tops reserved
- 3 large carrot, peeled and chopped
- 2 portobello mushrooms, gills scraped out, chopped
- 2 large Idaho (russet) potato, peeled and chopped into small dice
- 1 Fresno or jalepeno chile pepper, thinly sliced or finely chopped
- 2 sprigs fresh rosemary, or marjoram, or greek oregano leaves picked and finely chopped
- 2 teaspoons smoked paprika
- 2 large cloves garlic, chopped or sliced
- 1/2 tablespoon ground cumin
- Kosher salt and freshly ground black pepper
- 1 bundle kale, stemmed and very thinly sliced
- 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
- 1 cup white wine
- Freshly grated nutmeg
- 1 3/4 cups lentils
- 8 cups chicken stock