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Recipes
Cuban Style Pork Chops
By exdircomp
In a shallow baking dish, combine the vinegar, salt, pepper, orange juice, orange zest, lime juice, lime zest, garl...
- Splash of white vinegar
- 1 tablespoon of kosher salt
- 1 teaspoon of freshly ground black pepper
- 1 cup freshly squeezed orange juice
- zest 1 orange
- zest of 1 lime
- Juice of 1 line
- 2 tablespoons minced garlic
- 1 medium yellow onion, sliced thin
- 1 teaspoon crushed red pepper flakes
- 2 tablespoons roughly chopped fresh marjoram or oregano
- 1/2 cup olive oil
- 1 teaspoon cumin
- 4 bone-in pork chops
Cranberry Bread
By exdircomp
Cranberry Bread: Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan
- 4 cups (460 grams) sifted all-purpose flour
- 1 cup (200 grams) white granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- Zest of one orange or lemon (optional)
- 1 large egg, lightly beaten
- 1/4 cup (4 tablespoons) (56 grams) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (360 ml) milk
- 1 cup (120 grams) fresh cranberries, coarsely chopped
- 1/2 cup (90 grams) candied and chopped mixed peel
- 1/2 cup (60 grams) toasted almonds, coarsely chopped (can use walnuts, hazelnuts or pecans)
Cheddar and Corn Jalapeño Poppers
By exdircomp
Directions: Cut 1/4 inch off the top of each jalapeño pepper; reserve the tops
- 18 large jalapeño peppers
- 1 1/4 cups finely grated sharp cheddar cheese
- chopped bacon
- chopped cilantro
- 3/4 cup chopped corn kernels
- 2 Tbs. minced green onion, white and green portions
- Kosher salt and freshly ground pepper, to taste
Roasted Marsala Mushrooms
By exdircomp
If you don't keep Marsala on hand, substitute an equal quantity of dry sherry or dry red wine in its place
- 1 pound mushrooms, cut in halves or quarters depending on size
- 2 tablespoons cooking oil
- 3/4 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 2 cloves garlic, minced
- 1/4 cup dry Marsala
- 1/2 cup canned low-sodium chicken broth or homemade stock
- 1 tablespoon tomato paste
- 1 tablespoon butter
- 3/4 pound pasta
- 1/4 cup chopped fresh parsley
Baked Apples with Calvados
By exdircomp
Fall is the best season for apples, and is an ideal time to experiment with baking varieties not easily found the r...
- 6 baking apples
- 6 tbsp. butter
- 1 orange
- 6 tbsp. honey
- 1 ⁄2 cup calvados
- 10 whole cloves
- 6 star anise
- 3 sticks cinnamon
- 1 ⁄4 cup shelled pecans
Red Velvet Cake:
By exdircomp
Once the Red Velvet Cake layers have been baked and cooled, I find it is best to place the cake layers in the refri...
- Cream Cheese Frosting:
- 2 1/2 cups (250 grams) sifted cake flour
- 1/2 teaspoon salt
- 2 tablespoons (15 grams) regular or Dutch-processed cocoa powder
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1 1/2 cups (300 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (240 ml) buttermilk
- 2 tablespoons liquid red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon baking soda
- 1 - 8 ounce (227 grams) cream cheese, room temperature
- 1 - 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted
- 1 1/2 (360 ml) cups cold heavy whipping cream (double cream) (35-40% butterfat)
Ginger Ale - No Cook
By exdircomp
Homemade clean 2 liter plastic soft drink bottle with cap funnel grater (preferably with fine "cutting" teeth)
- sugar (1 cup)
- freshly grated ginger root (1 1/2-2 tablespoons). Use only fresh ginger root.
- juice of one lemon
- fresh granular baker's yeast (1/4 teaspoon)
- cold fresh pure water
Coleslaw (Creamy Buttermilk Mom's)
By exdircomp
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl
- 1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
- table salt
- 1 medium carrot, shredded on box grater
- 1/2 cup buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon cider vinegar
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon ground black pepper
Spaghetti with Lemon and Olive Oil (al Limone)
By exdircomp
Instructions 1. Bring 4 quarts water to boil in large Dutch oven over high heat
- Serves 4 to 6
- Let the dish rest briefly before serving so the flavors develop and the sauce thickens.
- Ingredients
- Table salt
- 1 pound spaghetti
- 1/4 cup extra virgin olive oil , plus more for serving
- 1 medium shallot , minced (about 3 tablespoons)
- 1/4 cup heavy cream
- 2 teaspoons finely grated zest and 1/4 cup juice from 3 lemons
- 1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
- Ground black pepper
- 2 tablespoons shredded fresh basil leaves
Cinnamon French Toast Bake
By exdircomp
Directions Heat the oven to 375 degrees F
- Ingredients
- 1/4 cup butter, melted
- 2 (12.4-ounce) cans Pillsbury(R) refrigerated cinnamon rolls with icing
- 6 eggs
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla
- 1 cup chopped pecans
- 1/2 cup dried fruit
- 1 1/2 cups maple syrup
- Icing, from cinnamon rolls package
- Vanilla sugar, for dusting
- (50-percent power), 10 to 15 seconds or until thin enough to drizzle.