Gnikylime's profile page
Recipes
Baked Alaska
By gnikylime
Using stuff from: http://www
- Ice Cream:
- Cake: [trying this out]
- 1/3 c sifted cake flour (not self-rising)
- 2 T + 2 t unsweetened cocoa
- 3/4 c granulated sugar, divided (3/8 c + 3/8 c)
- 6 large egg whites, at room temperature
- 3/4 t vanilla extract
- 3/4 t cream of tartar
- 1/4 t salt
- 1 pt cherry ice cream
- 1 pt pistachio ice cream
- Swiss Meringue:
- 4 large egg whites, at room temperature
- 1 cup sugar
- 1 pinch cream of tartar
Roasted Cauliflower and Farro Salad with Feta and Avocado
By gnikylime
https://cookieandkate.com/2014/roasted-cauliflower-and-farro-salad-with-feta-and-avocado/
- Roasted cauliflower
- 1 large head cauliflower, cut into bite-sized florets
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- Light sprinkle fine-grain sea salt
- Garlicky farro
- 1 cup uncooked farro, rinsed
- 2 teaspoons olive oil
- 2 cloves garlic, pressed or minced
- 1/4 teaspoon fine-grain sea salt
- Everything else
- 15 pitted kalamata olives, some halved lengthwise and some sliced into small rounds
- 1/4 cup oil-packed sun-dried tomatoes, rinsed and roughly chopped
- 2 ounces feta, crumbled (a heaping half cup)
- 1 tablespoon lemon juice (about 1/2 lemon’s worth)
- Freshly ground black pepper, to taste
- 1 avocado, sliced into thin strips
- 4 handfuls leafy greens (spring greens, spinach or arugula are all good choices)
Pozole Rojo
By gnikylime
A combination of http://www
- Broth
- 3-1/2 pounds pork shanks [1.6 kg Eisbein], cut into 1-inch-thick pieces (ask your butcher to do this for you)
- 1-1/2 pounds fresh pork trotters [680 g. Spitzbein] (yep, pigs’ feet), cut in half lengthwise (ask your butcher, with whom you are becoming close friends)
- 1-1/2 pounds bone-in pork shoulder [680 g. Schweinekamm] (also called butt—go figure), cut into 3 or 4 large pieces (by, you guessed it, your butcher, whom by now you have invited to your pozole dinner because it’s just the right thing to do)
- Salt
- 1 large white onion, cut into eighths
- 1 head garlic, cloves broken apart, peeled, and halved
- 3 bay leaves
- Chili Sauce
- 1 199 g. can chipotles in adobo
- 2 T. chile de arbol or piquin powder
- 1 T. achiote powder
- 1 yellow onion, roughly chopped
- 6 garlic cloves
- Few sprigs of fresh oregano
- Olive oil, for drizzling
- 1/2 c. water (plus more if needed)
- 2 19oz cans hominy, drained and rinsed
- Garnishes
- Cabbage, sliced
- Tortilla chips
- Avocado
- Lime
- Radishes, sliced
- Fresh oregano and/or cilantro
- Queso fresco [or Speisequark]
Twice Baked Potatoes
By gnikylime
1. Preheat oven to 350 degrees F (175 degrees C)
- 4 large baking potatoes
- 8 slices bacon
- 1 cup sour cream
- 1/2 cup milk
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded Cheddar cheese, divided
- 8 green onions, sliced, divided
Zoodles, Arrabiata Sauce, and Meatballs
By gnikylime
Sauce: Everyday Food #38 p
- 1/2 c. dry white wine
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 pound ground beef
- 1 cup fresh white bread crumbs (4 slices, crusts removed)
- 1/4 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 extra-large egg, beaten
- Vegetable oil
- Olive oil
- 3 garlic cloves, thinly sliced
- 3/4 t. red-pepper flakes, plus more for serving (optional)
- 1 can (28 oz./~800 g.) whole peeled tomatoes in juice, cut into chunks
- 1 can (8 oz./~225 g.) tomato sauce
- 2 large zucchini
Reece's Pieces Chocolate Cookies
By gnikylime
http://www.melskitchencafe
- 2 1/4 cups all-purpose flour
- 2/3 cup natural, unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks / 227 g) butter or margarine, softened
- 3/4 cup granulated sugar
- 2/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1-1/2 cups Reece's Pieces
Provençal 7 Hour Lamb
By gnikylime
Modified from: http://www
- FOR THE LAMB:
- 3 tbsp. extra-virgin olive oil
- 1 (4-lb.) [1.8 kg] shank end leg of lamb or a 4-lb. [1.8 kg] piece of shoulder, trimmed
- 20 cloves garlic, peeled
- 10 sprigs each fresh rosemary, thyme, and savory
- 1 (750-ml) bottle dry white wine
- 5 fresh or dried bay leaves
- Kosher salt and freshly ground black pepper, to taste
- FOR THE BEANS:
- 2 cups dried white beans, preferably cannellini or white coco, soaked overnight
- 5 cloves garlic, smashed
- 3 sprigs fresh thyme and parsley and a bay leaf tied together with kitchen twine
- 10 whole cloves
- 1 large onion, halved
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. crème fraîche
- FOR THE SAUCE:
- Few tablespoons butter
- Few tablespoons flour
Sprouted Garbanzo Burgers
By gnikylime
1. If you are using sprouted garbanzos, steam them until tender, about 10 minutes
- 2 1/2 c. sprouted garbanzo beans or canned garbanzos, drained and rinsed
- 4 large eggs
- 1/2 t. fine-grain sea salt
- 1/3 c. chopped fresh cilantro
- 1 onion, chopped
- grated zest of 1 large lemon
- 1 c. micro sprouts (like broccoli, onion, alfalfa), chopped
- 1 c. toasted whole-grain bread crumbs
- 1 T. extra virgin olive oil or clarified butter
Margarita Pie
By gnikylime
from my mom
- Crust
- 1.25 c. finely crushed pretzels
- 10 T [142 g] butter, melted
- 1/4 c sugar
- Filling
- 1 can sweetened condensed milk
- 1/3 c [juice of 3 limes] lime juice
- 2-4 T tequila (Alternatively, omit tequila and add the juice of an additional lime)
- Zest of 1 lime
- 2 T triple sec (Alternatively, omit triple sec and add the juice of an additional lime)
- 1 cup whipping cream
Tex Mex Stew
By gnikylime
1. Mix flour, chipotle, salt, and Lantana together
- 2.2 lb [1 kg] beef, cut into 1-in. pieces
- 1/2 c. flour
- 1 t. smoked paprika or chipotle powder
- 1/4 t. salt
- 1/2 t. Lantana of Texas salt free (or 1/4 t. black pepper + 1/4 t. chili powder)
- 3 T. vegetable oil
- 2 small onions or 1 large onion, diced
- 3 cloves garlic
- 1 c. red wine
- 500 g. tomato puree
- 425 g. diced tomatoes
- 300 g. can of corn
- 1 bell pepper, diced
- 1 habenero, thinly diced
- 2 carrots, cut in half lengthwise and sliced in 1/2 in. pieces
- 1/2 bunch cilantro, finely chopped
- 2 L. beef or veggie broth
- 1 t. cumin
- 1 t. dried Italian seasoning
- Chives or green onions for garnish, diced