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Recipes
Irish Coffee Brownie Cupcakes
By exdircomp
Brownie Directions: In a medium-sized bowl, beat butter and sugar until light and fluffy
- Brownie Ingredients:
- 5 tablespoons unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- Cupcake Ingredients:
- 1 cup whole milk
- 1 cup whole roasted coffee beans
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 cup unsalted butter, room temperature
- 1 1/4 cup sugar
- 2 eggs
- 1/4 cup whiskey
- Frosting Ingredients:
- 8 oz cream cheese
- 1/4 cup unsalted butter, room temperature
- 2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons whiskey
Ricotta Cheesecake: Tricia's
By exdircomp
Preheat oven to 350 degrees F (180 degrees C) and butter, or spray with non stick cooking spray, a 9 inch (23 cm) s...
- Crust:
- 1 cup (100 grams) graham wafer or digestive biscuit crumbs or biscotti
- 2 tablespoons (30 grams) granulated white sugar
- 1/4 cup (57 grams) unsalted butter, melted
- Filling:
- 20 ounces (2 1/2 cups) (570 grams) fresh whole milk ricotta, drained (See Note)
- 1 - 8 ounce (227 grams ) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
- 1 cup (200 grams) granulated white sugar
- 1 tablespoon cornstarch (corn flour)
- 4 large eggs, room temperature
- Zest of 1 lemon or orange
- 1 1/2 teaspoons pure vanilla extract
- Note: Place the ricotta in a fine-meshed strainer or else a cheesecloth-lined strainer that has been suspended over a bowl. Cover and place in the refrigerator to drain for an hour or two, or even overnight.
Spaghetti Sauce (Tricia's Basic Canned Sauce)
By exdircomp
Hold back 10 carrots, 2 onions, 2 peppers, and 2 large cans of San Marizano Tomatoes
- Spaghetti Sauce
- .
- 40 Garlic cloves
- 6 large onions
- 6 Red, 4Yellow, and 4 Orange pepper
- oregano
- parsley
- black pepper
- salt
- 16 prunes
- Olive oil
- Approximately 30 large home grown whole tomatoes ( I add variety Rutgers, mortgage lifters, cherokee purple, Zebra, Old German
- 6 large cans of San Marizano Tomatoes
- 2- 105 ounce cans of Tomato Sauce
- 4 Cans Artichokes (not in brine)
- Cherry Tomato adds sweetness as many homegrown as you have (if buying 4 qrts.)
- 30 baby Carrots
- 8 large portabello , 1 lb. shitake, 1 pouind cremini Mushrooms
- 4 Leeks (if using baby 4 to each pan)
- Basil
- Thyme
- 2 - 32ounce boxes of broth (mushroom, chicken or vegetable will work)
- 4 baby egg plants
- 2 jars of pimento slices
- 6 medium catering aluminum pans (half size)
- I prefer all baby vegetables if possible
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
Sponge Cake with Raspberry Filling
By exdircomp
Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven
- Raspberry Whipped Cream:
- 4 large eggs
- 1 large (20 grams) egg yolk
- 1/3 cup (30 grams) sifted cake flour
- 3 tablespoons (25 grams) cornstarch (corn flour)
- 1/2 cup (100 grams) plus 1 tablespoon (15 grams) granulated white sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
- 1 cup (240 ml) heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon (15 grams) granulated white sugar
- 1/2 cup (120 ml) lightly sweetened raspberry puree (recipe follows) or 1/3 cup (80 ml) raspberry jam
- Raspberry Puree (Sauce):
- 1 - 12 ounce bags (340 grams) of frozen raspberries (unsweetened)
- 1/4 cup (50 grams) granulated white sugar, or to taste
- 1/2 teaspoon of freshly squeezed lemon juice (optional)
Ham Glaze
By exdircomp
In a small mixing bowl combine sugar, ginger, clove, paprika, onion powder, cinnamon, and nutmeg
- Third Recipe:
- 2 cups white granulated sugar
- 1 teaspoon onion powder
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg (freshly ground if possible)
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground clove
- 1/2 teaspoon paprika
- 1 bone-in spiral sliced pre-cooked ham
- Second Recipe
- 1/2 cup blackberry honey• 1/2 cup orange juice
- 1/2 cup juice pear
- 1/2 cup firmly packed brown sugar
- 1/3 cup sugar
- 2 teaspoons molasses
- 2 cups honey
- 1/2 cup orange juice (no pulp variety}
- 1/2 cup pineapple juice
- 1 teaspoon cloves
Brunswick Stew
By exdircomp
Then The Stew: In a 2 gallon pot,with equal parts of chicken broth and water over low heat melt ¼ lb of but...
- First the sauce:
- In a 2 quart sauce pan, over low heat, melt 1/4 cup of butter then add:
- 1 3/4 cups Catsup
- 1/4 cup French's Yellow Mustard
- 1/4 cup white vinegar
- Blend until smooth, then add:
- 1/2 tablespoon chopped garlic
- 1 teaspoon coarse ground black pepper
- 1/2 teaspoon crushed red pepper
- 1/2 oz. Liquid Smoke
- 1 oz. Worcestershire Sauce
- 1 oz. Crystal Hot Sauce or 1/2 oz. Tabasco
- 1/2 tablespoon fresh lemon juice
- Blend until smooth, then add:
- 1/4 cup dark brown sugar
- Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.
- Makes approx. 3 1/2 cups of sauce (set aside - to be added later).
Chicken Pot Pie (using autumn vegetables)
By exdircomp
To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt
- For the crust:
- 1 stick butter, cut into pea-size pieces
- 1 (8-ounce) container cream cheese, cut into pieces
- 1 1/2 cups all-purpose flour, plus extra for kneading
- Pinch kosher salt
- 1 egg yolk
- 1 to 2 tablespoons cold water
- For the filling:
- Extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 2 ribs celery, cut into 1/2-inch dice
- 1 large or 2 small carrots, peeled and cut into 1/2-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 3 pounds skinless chicken legs and thighs
- 4 cups rich chicken stock, (preferably homemade)
- 2 cups butternut squash, peeled and cut into 1/2-inch dice
- 1 cup sweet Potatoes
- 1/2 pound mixed mushrooms (chantrels especially good)
- 1 1/2 cups 1/2-inch pieces haricots verts
- 6 sage leaves, finely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 egg beaten with 2 tablespoons of water, for egg wash
Pumpkin Bars:
By exdircomp
Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven
- Hazelnut Shortbread:
- 1/2 cup (50 grams) raw unpeeled hazelnuts
- 1 cup (130 grams) all purpose flour
- 1/4 teaspoon kosher salt
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1/2 cup (110 grams) light brown sugar
- >1/2 teaspoon pure vanilla extract
- Pumpkin Filling:
- 2 large eggs
- 1 - 15 ounce can (425 grams) pure pumpkin (2 cups)
- 3/4 cup (165 grams) light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
- 1 1/2 cups (360 ml) heavy cream
- Garnish: (optional)
- 1/2 cup (120 ml) heavy cream
- 1 tablespoon (15 grams) granulated white sugar
Chianti Marinated Beef Stew
By exdircomp
Place the beef in a 13 by 9-inch glass baking dish
- 2 1/2 to 3 pound beef brisket
- 1 (750 ml) bottle Chianti wine
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-ounce) piece pancetta, cut into 1/4-inch pieces
- 3 medium carrots, peeled and cut into 1/2-inch pieces
- 1 stalk celery, chopped into 1/2-inch pieces
- 2 cloves garlic, peeled
- 1/4 cup (1 1/2 ounces) kalamata olives, halved
- 6 ounces green beans, halved
- 4 medium red potatoes, quartered
- 2 sprigs rosemary
- 2 sage leaves
- 1 (15-ounce) can diced tomatoes
- 4 cups beef broth