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Recipes
Seafood Linguine Mornay
By ckovak
1. Clean Shrimp/Crab meat, set aside 2
- 2 Tablespoons Butter
- 1 Cup Broccoli Florets
- 1/2 Cup Sliced Mushooms
- 8 oz Shrimp and Crab
- 1/2 Cup Grated Swiss Cheese
- 1/2 Cup Parmessan Cheese
- 2 Cups Cooked Linguine
- WHITE SAUCE
- 2 Tablespoons Flour
- 2 Cups Milk
- Dash White Pepper
Cognac Kranser (Grandma A's)
By ckovak
Sift together sugar and flour
- 2 Cups Powdered Sugar
- 4 1/2 Cups Flour
- 5 Tablespoons Brandy or Cognac
- 1 Pound Butter
Roast Turkey with Turkey Onion & Sage Gravy
By ckovak
From the Food Network Magazine article; Ina Garten Make ahead recipe
- For the turkey:
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- Grated zest of 1 lemon
- 1 12 -to-14-pound fresh turkey
- 1 large yellow onion, unpeeled and cut in eighths
- 1 lemon, quartered
- 8 sprigs fresh thyme
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Turkey Gravy (see below)
- For the turkey gravy:
- 6 tablespoons (3/4 stick) unsalted butter
- 1 large red onion, halved and sliced 1/4 inch thick
- 4 large garlic cloves, peeled and halved
- 6 tablespoons all-purpose flour
- 4 cups good chicken stock, preferably homemade
- 2 tablespoons cognac or brandy
- 10 large fresh sage leaves
- 2 bay leaves
- Kosher salt and freshly ground black pepper
Wild Mushroom Soup
By ckovak
Delish Wild Mushroom Soup Serves 8
- 6 oz. dry mixed wild mushrooms
- Soaked in 6 cups of water for 3 hours
- 3 oz. chopped onions
- 1 Tablespoon Flour
- 1 Tablespoon Butter
- 2 Cups Chicken Stock
- 1 Cup Heavy Whipping Cream
- Sea Salt and White Pepper (optional)
- 2 Tablespoons Sherry (optional)
Muffin in a Minute
By ckovak
1. Sprat coffee mug with PAM, set aside 2
- 1/4 c. flaxeed meal
- 1/2 teasp. baking powder
- 1/2 teasp. non-cal sugar
- 1 teasp. cinnamon
- 1 large egg
- 1/4 teasp. vanilla
- 1 teasp butter or (canola oil)
- optional: 1/4 cup cranberries, blueberries or cherries
Barefoot Contessa - French Onion Soup
By ckovak
Directions In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes...
- 2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)
- 1/4 pound unsalted butter
- 1 bay leaf
- 1/2 cup medium-dry sherry
- 1/2 cup brandy or Cognac
- 1 1/2 cups good dry white wine
- 4 cups beef stock
- 4 cups veal stock
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- Freshly grated Parmesan
Whipped Cream Frosting
By ckovak
- 2 Tablespoons Flour
- 1/2 cup Milk
- 1/2 Stick Butter
- 1/4 cup Shortening
- 1/2 cup Sugar
- 1 teaspoon Vanilla
French Onion Soup
By ckovak
French Onion Soup
- Ingredients
- 3 tablespoons olive oil
- 2 large Vidalia onions, sliced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves
- 4 cups beef broth
- 4 slices ciabatta bread, cubed
- 4 ounces sliced fontina cheese
- Special equipment: 4 (1 1/2-cup) ovenproof ramekins
Chestnut Dressing
By ckovak
1. Saute onion in butter and add to bread mixture 2
- 2 Cups Chestnuts (ready to use)
- 1 1/2 Cup Margerine or Butter
- 1/2 cup chopped onion
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons Poultry Seasoning
- 2 1 lb. loaves of bread - cubed
- 1 cup milk
- 4 eggs
Norweigan Butter Cookies (Grandma A's)
By ckovak
In mixer, cream butter and sugar until very light
- 1 Cup Butter
- 1/2 Cup Confectioner Sugar
- 2 Cups Cake flour
- 1/2 Teaspoon Salt
- 1/3 Cup unbleached ground almonds
- Dried fruit: cherries, lemon or pineapple