Exdircomp's profile page
Recipes
Blood Sugar Balancing Smoothie
By exdircomp
1.Add all ingredients to the blender in the order of items listed
- Ingredients:
- 2 scoops vanilla protein powder
- 2 cups spinach
- 1 tsp cinnamon
- 1 cup carrot juice
- 1 cup milk
- 1 cup ice cubes
Buckeyes
By exdircomp
Line a baking sheet with parchment paper
- 2 cups (500 grams) creamy peanut butter
- 1/4 cup (57 grams) unsalted butter, room temperature
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 - 2 1/2 cups (230 - 290 grams) confectioners (powdered or icing) sugar
- Chocolate Coating
- 9 ounces (255 grams) semi sweet chocolate, coarsely chopped
- 2 tablespoons (25 grams) shortening
Zucchini Bread
By exdircomp
1. Shred zucchini using a food processor and shredding blade
- 2 C unbleached all-purpose flour
- 1 lb zucchini, washed and dried, ends and stems removed, cut in half lengthwise and seeded if using large zucchini, each half cut into 1-inch pieces
- 3/4 C sugar
- 1/2 C pecans or walnuts, chopped coarse (optional)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 C plain yogurt (greek)
- 2 eggs, lightly beaten
- 1 Tbsp lemon juice
- 6 Tbsp unsalted butter, melted and cooled
Rhubarb Parfait
By exdircomp
Prepare the rhubarb by putting it in a saucepan with the sugar and 1/4-cup/60 ml water
- 2 cups sliced rhubarb
- 1/4 cup sugar
- 1/4 cup plus 3 tablespoons water
- 1 egg white
- Pinch salt
- 1/3 cup sugar
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract
French Breakfast Muffins
By exdircomp
Mix butter, sugar and egg
- Topping:
- 1/3 cup butter
- 1/2 cup sugar
- 1 egg
- 1 1/2 cup flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/2 cup milk
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup butter, melted
Pumpkin Spice Latte Truffles
By exdircomp
Melt the white chocolate chips in the microwave (stirring after each 30 second increment) or in a double boiler unt...
- Ingredients
- 10 oz. white chocolate chips
- 1/4 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
- 1/2 tsp instant espresso
- 1/8 tsp nutmeg
- 1/2 cup dark chocolate chips
Cranberry Shortbread Bars
By exdircomp
Cranberry Shortbread Bars: Preheat oven to 375 degrees F and place the wire oven rack in the center of the oven
- Cranberry Filling:
- 8 ounces (2 1/4 cups) fresh cranberries
- 2/3 cup granulated white sugar
- 3 tablespoons water
- Juice of one lemon and zest
- Shortbread Bars:
- 2 cups all-purpose flour
- 2 tablespoons cornstarch (corn flour)
- 1/4 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1/3 cup light brown sugar
- 1 teaspoon pure vanilla extract
Beef Stroganoff for Noodles
By exdircomp
Heat the beef stock with the carrot, 3 thyme sprigs, and bay leaf
- 3 cups beef stock
- 1 carrot, chopped
- 6 sprigs fresh thyme
- 1 bay leaf
- 2 pounds chuck roast, cut into 2-inch cubes or filet mignon or mignon tips (cut into 2 inch long and 1/4 inch wide)
- Kosher salt and freshly ground black pepper
- 6 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 tablespoons cognac
- 5 tablespoons unsalted butter
- 1 pound mushrooms, domestic or wild, caps only thinly sliced
- 3 cloves garlic, chopped
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh parsley leaves, plus more for garnish
- 1 (1-pound) package wide egg noodles
Stuffed White Mushroom Caps
By exdircomp
Stuffing: Heat a large saucepan over medium heat
- Stuffing:
- Ingredients
- 1/8 cup extra-virgin olive oil
- 1 small bunch fresh thyme, tied together with a string
- 1 yellow onion, peeled and finely diced
- Kosher salt and freshly ground black pepper
- 2 small cloves garlic, peeled and grated on a microplane
- 1/2 teaspoon ground cumin
- 12 ounces white mushrooms, stems lightly trimmed, all washed and thinly sliced
- 1/4 cup dry vermouth
- 1 cup sour cream
- 1/3 cup grated Parmesan, divided
- Mushroom bottoms:
- 4 tablespoons unsalted butter
- 18 white mushrooms, about 1 1/2 pounds, stems trimmed slightly, washed
- Salt and freshly ground black pepper
- 1/2 cup dry vermouth
- 2 tablespoons toasted bread crumbs
- 1 tablespoon balsamic vinegar, for finishing
Chicken Paprikash
By exdircomp
Dumplings: 1. Bring an 8-qt
- Dumplings:
- 1 tsp. kosher salt, plus more to taste
- 2 1⁄2 cups plus 2 tbsp. flour
- 1 egg, lightly beaten
- 3 tbsp. unsalted butter
- 2 tbsp. finely chopped flat-leaf parsley
- Chicken:
- 1 ⁄4 cup rendered chicken fat (Shmaltz Rendered chicken fat ) or canola oil
- 1 3–4-lb. chicken, cut into 6–8 pieces,
- skin removed
- Freshly ground black pepper, to taste
- 2 tbsp. sweet paprika
- 2 tomatoes, peeled, cored, seeded,
- and chopped (you can use canned)
- 1 large onion, minced
- 1 1/4 cups chicken broth
- 1/4 cup white wine
- 3 ⁄4 cup sour cream