Fsilver4's profile page
Recipes
Stock: Chicken
By fsilver4
I make this stock and store it in 1 quart container in my freezer
- 1 whole chicken or 3 whole chicken carcas
- 2 stalks of celery cut up
- 2 whole onions cut in half
- 2 whole parsnips cut up
- 1 whole head of garlic cut in half
- 1 small bunch of dill
- 1 small bunch of parsley
- 1 tablespoon whole peppercorns
- 1 tablepsoon kosher salt
- 4 quarts of water
Bread: Focaccia
By fsilver4
Preheat oven 400* In bowl of standing mixer fitted with a dough hook, proof the yeast by combining it with the war...
- Toppings:
- 2 teaspoons rapid-rising dry yeast
- 1 cup warm water
- 2 tablespoons sugar
- 3 1/2 to 4 cups flour
- 1 tablespoons salt
- 1/4 cup olive oil
- 2 tablespoons olive oil
- 1 onion, diced thin
- 2 garlic cloves minced
- 10 black olives
- 1/4 cup shredded Parmesan
- salt and pepper
- 2 tablespoons rosemary
Pasta: Truffle butter and Cream
By fsilver4
If you can find a 3 oz container of truffle butter it would be perfect for this recipe
- 1 pound pasta, any kind will do
- 1 pound grilled chicken, sliced
- 1 cup heavy cream
- 1 container of truffle butter
- 1 large handful of baby spinach
- 1/2 pound of cremini mushrooms
- 1 can of black olives sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 zucchini, seeded and sliced
- 1 cup of frozen baby peas
- 1/2 cup parmesan cheese, grated
Fritters: Shrimp and Corn
By fsilver4
Puree 1 pound of shrimp with all ingredients except corn and macadamia nuts in food processor
- 4 lb. shrimp, peeled and deveined, tails removed
- 1 teaspoons cumin powder
- 2 tablespoons chopped garlic
- 2 tablespoons chopped shallots
- 1 tablespoon minced, ginger
- 1/2 tablespoon vegetable oil
- 1 1/2 cups chopped green onions
- 2/3 cups chopped carrots
- 2/3 cups chopped celery
- 2 cups corn
- 2 cups macadamia nuts, toasted and roughly chopped
- 1 tablespoon salt
- 1/4 teaspoon chili flakes
Danish: Easy Cheesy Cherry for Christmas
By fsilver4
I make this Christmas morning every year
- 2 boxes of 8 oz pkg of cream cheese/room temperature
- 1/2 cup sugar
- l large egg
- 2 teaspoon vanilla extract
- 2 tubes (8oz) refrigerated crescent-roll dough
- Glaze
- 1/2 cup of confectioner's sugar
- 2 tablespoons water
Pasta: Summer Garden
By fsilver4
Mix all the ingredients except the pasta and parmesean cheese in a bowl and let sit at room temperature for 4 hours
- 1 lb capellini
- 1/2 cup olive oil
- 4 pints cherry tomatoes {cut in half}
- 2 tbs minced garlic
- 18 basil leaves {julliened}
- 1/2 tsp pepper flakes
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups parmesean cheese
Cranberry Sauce for Thanksgiving
By fsilver4
This is real cranberry sauce
- 3 cups whole cranberries
- 1 cup sugar
- 1/2 cup water
- 1/2 cup cranberry juice
Bread: Onion
By fsilver4
This is not a big loaf, but it is full of big flavors
- 7 oz lukewarm water
- 1 pkg onion soup mix
- 2 cups bread flour
- 2 teaspoon yeast
Mousse: French Chocolate
By fsilver4
I made this for my husband and I, but we were so full from dinner we didn't eat it until later
- 6 oz. semisweet baking chocolate, chopped
- 3 tablespoons unsalted butter, softened
- 3 eggs, separated
- 1/2 teaspoon cream of tartar
- 1/4 cup plus 2 tablespoons sugar
- 1/2 cup heavy cream, cold
- 1/2 teaspoon vanilla extract
Roasted tomatoes with pesto
By fsilver4
Slice 1/2 inch thick, lay out on sheet pan, drizzle with olive oil, sprinkle with dried oregano, salt and pepper
- 8 vine tomatoes
- Pesto
- 1/4 cup walnuts
- 1/4 cup pine nuts
- 3 tbs garlic (9 cloves)
- 5 cups basil leaves
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 cups olive oil
- 1 cup parmesean cheese
- Process in food processor
- Drizzle olive oil on top to seal when stored. Store in freezer and defrost and use for months.