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Recipes
Corn Beef and Cabbage soup
By exdircomp
Heat butter in a large saucepan over medium-low heat
- 2 tablespoons butter
- 1 1/2 cups chopped onion
- 1 cup sliced celery
- 2 cloves garlic, minced
- 3 quarts chicken broth
- 1 1/2 cups chopped or julienne-cut carrots
- 2 parsnips diced small
- 1/2 small head cabbage, coarsely chopped, about 4 to 5 cups
- 1/3 cup pearled barley
- 1 small bay leaf
- 1 tablespoon fresh chopped parsley, or 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried leaf thyme
- 1/4 teaspoon freshly ground black pepper
- 2 to 2 1/2 cups diced cooked corned beef, about 10 to 12 ounces
- 1 can (14.5 ounces) tomatoes, diced, undrained
- salt, to taste
Pistachio Protein
By exdircomp
Blend together in a blender until smooth
- 2 scoops Protein Vanilla Cream Shake Powder
- 2 tablespoon Jell-O instant Sugar Free, Fat Free Pistachio Pudding powder
- 1 cup Milk
- 1 scoop pistachio ice cream optional
- 1 cup Crushed Ice
Garlic-Roasted Chicken and Root Vegetables
By exdircomp
Directions Position an oven rack just below the center of the oven
- Butter:
- Ingredients
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon fresh lemon juice (from 1/2 large lemon)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 large cloves garlic, minced
- Chicken:
- One 6 1/4-pound chicken, rinsed and patted dry
- Kosher salt and freshly ground black pepper
- 5 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 1 lemon, quartered
- Vegetables:
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped fresh thyme
- 1 teaspoon kosher salt, plus more for seasoning
- 1/2 teaspoon freshly ground black pepper, plus more for seasoning
- 6 baby red potatoes, halved
- 4 medium carrots, peeled and halved lengthwise
- 2 large parsnips, peeled and quartered lengthwise
- 2 large shallots (about 8 ounces), peeled and halved
- 1 clove garlic, peeled
- 1/2 cup low-salt chicken broth
Trquilla lime chicken
By exdircomp
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, spices, cilantro, salt, and p...
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 2 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup cilantro
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dill
- 3 whole (6 split) boneless chicken breasts, skin on
Chocolate Pub Cakes
By exdircomp
Cupcakes Preheat oven to 350 degrees F
- Cupcakes
- 8 oz. all purpose flour
- 15 oz. sugar
- 4 oz. SCHARFFEN BERGER Natural Unsweetened Cocoa Powder
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz. stout beer
- 8 oz. buttermilk
- 2 eggs
- 2 egg yolks
- 4 oz. coconut oil (or melted coconut butter)
- Molasses Fluff Filling
- 3 oz. egg whites, room temperature
- Pinch salt
- 5 1/4 oz. sugar
- 1 1/2 oz. molasses, unsulphured blackstrap
- 1/4 t. xanthan gum
- Dark Chocolate Fudge Frosting
- 5 oz. SCHARFFEN BERGER 99% Unsweetened Chocolate
- 14 oz. sweetened condensed milk
- For the Garnish
- 1/2 cup roasted salted Spanish peanuts
- 1/2 tsp. grated Meyer lemon zest
- 1/2 tsp. Tabasco sauce
- 1/4 tsp. dried ancho chilies, ground
Chocolate Fudge Sauce
By exdircomp
Melt the chocolate and butter in a double boiler
- 9.7 ounces (1 box) SCHARFFEN BERGER 99% Cacao unsweetened Chocolate
- 6 tablespoons sweet butter
- 3 tablespoons boiling water
- 1 1/8 cups sugar
- 1/3 cup light corn syrup
- 3/4 cup cream
- 1/4 teaspoon salt
Chopped Liver
By exdircomp
Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning onc...
- 2 pounds chicken livers
- 1 cup rendered chicken fat (if you cannot find you may substitute duck fat or butter as a last resort)
- 2 cups medium-diced yellow onion (2 onions)
- 1/4 teaspoon ground mustard
- 1/3 cup Madeira wine (you may also use port)
- 4 extra-large eggs, hard-cooked, peeled, and chunked
- 1/4 cup minced fresh parsley leaves
- 2 teaspoons fresh thyme leaves
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Pinch cayenne pepper
Thai Salad
By exdircomp
Directions For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green ...
- Thai Salad:
- Ingredients
- 1/2 head Napa cabbage, shredded
- 1/2 head red cabbage, shredded
- 1 large cucumber, julienned
- One 10-ounce bag shelled edamame, cooked
- 2 carrots, peeled and grated
- 2 green onions, finely sliced
- Sweet Lime-Cilantro Dressing:
- 1 cup olive oil
- 1 1/2 cups finely chopped fresh cilantro
- 1/2 cup sugar
- 2 cloves garlic, minced
- 2 limes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon citrus soy sauce
- 1 avocado, peeled and finely sliced
Saffron Rice Salad
By exdircomp
Great summer salad
- Ingredients
- 5-6 tablespoons extra-virgin olive oil (more as needed)
- Salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups medium-grain rice
- 3 generous pinches saffron threads, soaked in 1/2 cup hot broth or water
- 1 1/2 cups chicken broth or water, hot
- 1/2 medium red onion, cut into 1 1/4-inch dice
- 1 anchovy fillet, rinsed
- 3 to 4 tablespoons white wine vinegar or Spanish sherry vinegar
- 1/2 pound sugar snap peas, trimmed and cut into 1/2-inch pieces
- 1 small sweet red pepper, cut into 1/2-inch dice, or roasted red pepper
- 1 heaping tablespoon capers
- leaves stripped from 4 branches fresh thyme
- leaves from 8 sprigs parsley
- 1/2 cup snipped chives
Risotto Cakes
By exdircomp
good use for left over risotto Great for breakfast - place a poached egg on top of each cake
- 2 cups of leftover risotto
- 1/4 cup Greek yogurt or sour cream
- 2 extra-large eggs
- 6 tablespoons minced fresh chivesn and 3 TABLESPOONS parsley
- 1 1/2 cups grated Italian fontina cheese (5 ounces)or 1/4 mozerella 1/4 fontina, 1/4 parmesan and 1/4 asiago.
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup panko (Japanese dried bread flakes)
- Good olive oil