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Recipes
Corned Beef
By gnikylime
Mainly http://www.foodnetwork
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick, broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves, crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 (4 to 5 pound) beef brisket, trimmed
- 1 small onion, quartered
- 1 large carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- [Guiness]
Dum Aloo - Potatoes in Spicy Yogurt Gravy
By gnikylime
1. Peel potatoes, and prick them them with a thin skewer or knife in 4 or 5 places
- 12 even-sized small boiling potatoes (about 2 lbs.)
- 7 T. Indian vegetable shortening or light vegetable oil
- 1+1/2 c. finely chopped onion (approx. 3/4 of large onion)
- 1 T. finely chopped fresh ginger root
- 2 t. ground cumin
- 4 t. ground coriander
- 1 t. turmeric
- 1/2 - 1 t. red pepper
- 1 t. Mughal garam masala
- 2 c. chopped or pureed fresh tomatoes (or 1 c. canned tomato sauce)
- 2/3 c. plain yogurt
- 4 t. Kosher salt
- 2/3 c. heavy cream
Pretzel-Encrusted Chicken
By gnikylime
1) Preheat oven to 350 F [175 C]
- 2.2 lb [1 kg.] boneless skinless chicken breast
- 1 c. [237 mL] buttermilk
- 2 T. [2 Esslöffel] mustard
- 1.5 c. [192 g.] flour
- 4 eggs
- 1 lb. [454 g.] hard sourdough pretzels (like Snyder's of Hanover)
- 2 T. [2 Esslöffel] paprika
- Fresh cracker black pepper to taste
Peanut Butter Pie
By gnikylime
1. Thoroughly mix cream cheese, powdered sugar, condensed milk, and 1/2 c
- 1 lb. cream cheese (2 8-oz. packages)
- 2 c. powdered sugar, sifted
- 1 can condensed milk
- 1 lb. jar natural peanut butter
- 2 chocolate pie crusts
- 2 c. whipping cream
Corn Tortillas
By gnikylime
Slightly modified from http://www
- 1-3/4 cups [~178 g blue corn meal / ~212 g nixtamalized masa harina] powdered masa harina for tortillas (Maseca brand is widely available) OR 1 pound fresh-ground masa
Middle Eastern White Beans
By gnikylime
Actually a modification of two recipes, one for Moroccan white beans and one for Middle Eastern white kidney beans
- 2 cans white beans, white kidney beans, or garbanzos; drained and rinsed
- 3 ripe tomatoes, finely diced
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 2 T. chopped fresh parsley
- 2 T. chopped fresh cilantro
- 2 t. cumin
- Juice of 1/2 lemon
- 1-1/2 t. ginger, grated
- 1/2 t. paprika
- 1 T. olive oil
- 14.5 oz beef broth
Crepes Suzette
By gnikylime
http://www.saveur.com/article/Recipes/Crepes-Suzette
- For the Crêpes
- 6 tbsp. flour
- 6 eggs
- 6 tbsp. milk
- 3 tbsp. heavy cream
- Unsalted butter, as needed
- For the Sauce
- 3 oranges
- 16 tbsp. [227 g] unsalted butter, softened
- 10 tbsp. sugar
- 7 tbsp. Cointreau
- 1 tbsp. kirsch
- 1 tsp. orange flower water
- 5 tbsp. cognac
David's Dream Bars
By gnikylime
David's Dreambars Recipe from: Rose Levy Beranbaum, "Rose's Christmas Cookies"
- 6 ounces [170 g.] bittersweet or semisweet chocolate -- Preferably Lindt Excellence
- 6 ounces [170 g.] milk chocolate -- Preferably Lindt Milk
- 6 ounces [170 g.] white chocolate -- Preferably Lindt Blancor
- 12 tablespoons [250 g.] unsalted butter
- 2 cups cinnamon graham cracker crumbs (16 double cookies) [300 g. Leibniz Vollkorn crumbs + 1/2 Teelöffel cinnamon]
- 1 1/3 cups [110 g.] unsweetened shredded coconut
- 3 cups [340 g.] pecan halves -- 12 ounces
- 1 2/3 cups [400 g.] sweetened condensed milk
Tacos of Calabacitas
By gnikylime
Delicious. I like to use winter squash, rather than summer squash for a hearty meal
- Sauce:
- 2 T. vegetable oil
- 1/2 c. diced white onion
- 6 cloves garlic, peeled
- 2 t. toasted dried Mexican oregano
- 1 ancho chile, dry-toasted in a heavy skillet until barely charred, stems and seeds removed, and crumbled, or 1 t. toasted ancho chile powder
- 1 guajilo or New Mexican red chile, dry toasted in a heavy skillet until barely charred, stems and seeds removed, and crumbled, or 1 t. toasted New Mexican chile powder
- 8 plum tomatoes, stem core removed, roasted on a Santa Fe grill or under a broiler until slightly blackened
- 1 t. toasted ground cumin seed
- 1/2 to 3/4 c. water
- Salt to taste
- Taco filling:
- 2 T. butter or vegetable oil
- 1 t. salt
- 2 zucchini squash, diced 3/8- to 1/2-inch square (about 1-1/2 c. diced) (Alternatively, use acorn squash.)
- 2 yellow squash or crookneck squash, diced 3/8- to 1/2-inch square (about 1-1/2 c. diced) (Alternatively, use butternut squash.)
- 5 cloves garlic, peeled and thinly sliced
- 1 t. chopped fresh marjoram or toasted dried Mexican oregano
- 1/2 c. New Mexican green, Anaheim, or poblano chile, flame-roasted on a Santa Fe Grill, or under a broiler and peeled, or use chopped frozen New Mexican chiles (or one small can green chiles).
- 1 cup roasted corn kernels or frozen corn kernels
- 1/2 c. water
- Pepper to taste
- Tacos:
- 24 to 28 fresh corn tortillas
- 8 oz. asadero or Monterey jack cheese, grated
Vegetarian Sausage Casserole
By gnikylime
Tasty vegetarian casserole, modified from http://www
- 1 - 2 T. olive oil
- 250 g./0.5 lb. vegetarian herbed "sausage" links
- 2 medium onions, thinly sliced
- 2 garlic cloves, crushed
- 1/2 –1 tsp hot chilli powder or smoked paprika
- 1 x 400g/14oz can chopped tomatoes
- 300 ml/10fl oz vegetable/chicken stock
- 2 tbsp tomato purée
- 1 tbsp Worcestershire sauce
- 1 tbsp dark brown muscovado sugar
- 1 tsp dried mixed herbs
- 2 bay leaves
- 3 –4 sprigs of fresh thyme
- 100 ml/3 1/2fl oz red or white wine (optional)
- 1 x 400g/14oz can garbanzo beans
- 1 x 400g/14 oz can black beans
- salt and freshly ground black pepper