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Recipes
Hazelnut Cinnamon Rolls
By exdircomp
Brush 1 tablespoon of melted butter over the bottom and sides of an 8 by 8 by 2-inch baking dish
- 3 tablespoons butter, melted
- 1/3 cup hazelnuts, toasted and coarsely chopped
- 1/4 cup packed dark brown sugar
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 (1-pound) loaf purchased frozen white bread dough, thawed (recommended: Bridgeford)
- 3/4 cup powdered sugar
- 3 tablespoons mascarpone cheese
- 1 tablespoon buttermilk
Hummus Bi Tahini
By exdircomp
NOTE: To cook dried chickpeas put 3/4 cup in a medium bowl, cover with water and soak overnight
- 1/4 cup tahini (sesame seed paste; recipe follows)
- 1/3 cup fresh lemon juice
- 1/3 to 1/2 cup warm water
- 1 clove garlic, chopped
- 3/4 cup dried chickpeas (garbanzo beans), cooked and drained (see note) OR 2 cups (1-pound can)chickpeas, drained and rinsed
- 1/2 teaspoon salt
- Freshly ground black pepper, to taste
- Olive oil (garnish)
- Chopped fresh parsley (garnish)
- Pitas, cut into wedges (recipe provided in my Tried & True cookbook)
Wild Mushrooms
By exdircomp
Preheat the oven to 200 degrees
- 1 pound wild and exotic mushrooms, slices, about 5 cups
- 5 cups vegetable oil
- 2 whole heads of garlic, split in half
- 1 tablespoon black peppercorns
- 5 sprigs of fresh thyme
- 2 bay leaves
- Salt
Spinach and Beef Salad
By exdircomp
In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper
- FOR THE DRESSING:
- 8 ounces sirloin or filet mignon steak, cut into strips
- 2 tablespoons soy sauce
- 2 tablespoons olive oil, divided
- 1 teaspoon minced garlic
- Freshly ground pepper
- 8 ounces shiitake or similar wild mushroom, trimmed, wiped clean and sliced*
- Salt
- 12 ounces fresh spinach leaves, trimmed, rinsed, and patted dry
- 4 tablespoons balsamic vinegar
- 1 1/2 teaspoons Dijon mustard
- 2 to 3 teaspoons lemon pepper
- Salt
- 4 tablespoons olive oil
- Minced fresh herbs, such as dill, chives, basil, or a combination
- *White cultivated mushrooms may be substituted and do not need to be cooked.
Devonshire (or Devon) Cream is a clotted cream
By exdircomp
Place all the ingredients in a large bowl and beat until the mixture holds its shape and looks like softly whipped ...
- 4 ounces mascarpone
- 1 cup (240 ml) heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 or 2 tablespoons granulated white sugar
- Zest of lemon or lime (optional)
Lemon Bars (Recipe from Amish)
By exdircomp
Directions 1.Wash and dry lemons well
- hours in advance:
- 3 lemons Meyer
- 2 cups sugar
- 1/4 teaspoon salt
- Crust:
- 1-1/2 cups all purpose flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 3/4 cup cold butter cut into cubes
- Filling:
- Macerated lemons
- 4 eggs
- 4 tablespoons butter, melted
- 3 tablespoons flour
Potato Salad with Feta, Green Beans and Olives
By exdircomp
Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds
- 8 ounces haricot vert, trimmed
- 12 fingerling potatoes
- 1 tablespoon kosher salt
- 6 tablespoons red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon clover honey
- Salt and freshly ground black pepper
- 1 cup extra-virgin Greek olive oil, plus more for drizzling
- Canola oil, for grilling
- 8 ounces feta, crumbled
- 1/2 cup pitted kalamata olives
- 4 tomatoes quartered
- 2 tablespoons lightly chopped fresh oregano you may substitute basil
- Fresh parsley leaves, for garnish
Chicken Scallopine with Saffron Cream Sauce
By exdircomp
Warm the olive oil in a large skillet over high heat
- 2 tablespoons olive oil
- 1 pound chicken cutlets (scallopine)
- 2 shallots, sliced
- 1 clove garlic, minced
- 1/2 cup white wine
- 1 1/2 cups chicken broth
- 1/4 teaspoon saffron threads
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons chopped fresh flat-leaf parsley
- Pasta
- Swiss Chard
Guiness and Irish Cream Cupcakes
By exdircomp
To make the cupcakes, preheat oven to 350 F
- For the Guinness chocolate cupcakes:
- 1 cup stout beer/ Guinness
- 2 sticks unsalted butter
- 3/4 cup unsweetened cocoa
- 2 cups flour
- 2 cups sugar
- 1 1/2 tsp. baking soda
- 3/4 tsp. salt
- 2 large eggs
- 2/3 cup sour cream
- For the Bailey's ganache filling:
- 8 oz. bittersweet chocolate, finely chopped
- 2/3 cup heavy cream
- 2 tbsn. butter, room temperature
- 2 tsp. Irish whiskey OR Bailey's Irish cream
- For the Bailey's buttercream frosting:
- 8 tbsn. unsalted butter, room temperature
- 3-4 cups powdered sugar, sifted
- 4 - 8 tbs Bailey's Irish cream
- (I also used some half&half to thin the frosting out w/o adding more alcohol)
Asparagus Bundles
By exdircomp
Preheat the oven to 400 degrees F
- 2 pounds fresh asparagus, ends trimmed
- 12 slices bacon
- 1/2 cup light brown sugar
- 1/2 cup (1 stick) butter
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground pepper