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Recipes
Tea Sandwich: Herb goat cheese cucumber
By fsilver4
Sheet tray with parchment paper
- Herb goatcheese:
- Cream cheese
- goat cheese
- garlic
- thyme
- parsley
- milk
- salt
- pepper
- Hot house cucumber
- Thin bread
Turnovers: Apple
By fsilver4
This dessert is perfect to make ahead and freeze
- 3 green apples, diced
- 3 tablespoons orange juice
- 3 tablespoons white sugar
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 3 tablespoons golden raisins (optional)
- 1 box puff pastry (Pepperidge Farm)
- 1 egg
- 3 tablespoons water
Appetizer: Chipotle Spice nuts
By fsilver4
Mix everything in a bowl except Rosemary and Salt! and bake on 350* for 20 to 25 minutes
- 14 oz cashews
- 7 oz walnuts
- 7 oz pecans
- 1/2 cup almonds
- 1/3 cup maple syrup
- 1/4 cup brown sugar
- 3 tablespoons orange juice
- 3 tablespoons chipotle powder or chili powder
- 2 tablespoons minced rosemary
- 2 teaspoons kosher salt
Bar Cookies: Maple Chews
By fsilver4
I got this recipe off the back of a Dixie Crystal brown sugar bag
- 1 box light brown sugar (1 pound)
- 1 cup flour
- 1 teaspoon baking powder
- 4 eggs
- 1 teaspoon vanilla
- 1 cup chopped pecans
Couscous
By fsilver4
I serve this with my rack of lamb
- 1 1/2 cups couscous
- 1 tablespoon butter
- 1 1/2 cups boiling water
- Put couscous in a bowl. Melt the butter in boiling water and pour over the couscous. Cover tightly and allow the couscous to soak 5 minutes. Fluff with a a fork.
- 1/4 cup plain yogart
- 1/4 cup olive oil
- 1 teaspoon white wine vinegar
- 1 teaspoon curry powder
- 1/4 teaspoon ground tumeric
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- Whisk together the ingredients and pour over the couscous. Mix well with a fork.
- 1/2 cup small diced carrots
- 1/2 cup minced flat leaf parsley
- 1/2 cup dried currants
- 1/4 cup blanche, sliced almonds
- 2 scallions, thinly sliced
- 1/4 cup small diced red onion
Bread: Basic White
By fsilver4
This bread can be used as a base for many creative additions, such as 2 tablespoons of herb de provence for a frenc...
- 1 package dry yeast
- 3 cups bread flour
- 1 tablespoon sugar
- 2 tablespoons dry milk
- 1 tablespoon butter
- 1 1/4 cup warm tap water
Salad: Taboulah
By fsilver4
Combine all the ingredients
- Bulgar wheat
- lemon juice
- olive oil
- salt and pepper
- 3 scallions
- 1 hot house cucumber diced and seeded
- 2 pints cherry tomatoes
- 1 bunch of parsley
Pasta, Pesto and Peas
By fsilver4
My grandson, Bryce, absolutely loves this
- 1 1/2 pound pasta
- 1/4 cup olive oil
- Pesto
- 1 10 oz pkg of frozen spinach, squeezed dry or fresh if preferred
- 3 tablespoons lemon juice
- 1 1/4 cups mayonnaise
- 1/2 cup grated Parmesean cheese
- 1 1/2 cups frozen peas, defrosted
- 1/3 cups pignolis, toasted
- salt and pepper
Beef Stew with Red Wine (Boeuf Bourguignon)
By fsilver4
This is a classic. Sometimes I vary from the recipe, just to keep things interesting
- 1 tablespoon olive oil
- 8 oz bacon, diced
- 2 1/2 pounds beef chuck cut into 1" cubes
- 1 pound carrots, sliced diagonally into 1" chunks
- 2 yellow onions, sliced
- 2 teaspoons chopped garlic (2 cloves)
- 1/2 cup cognac or good brandy
- 1 bottle of dry red wine, cabernet works nicely
- 2 to 2 1/2 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon thyme
- 1/2 stick soft butter: divided into 2 tablespoons pats
- 3 tablespoons flour
- 1 pound frozen small onions
- 1 pound mushrooms, stems removed, caps thickly sliced
- Parsley for garnish
- (Potatoes are welcome)
Beef: Whole filet
By fsilver4
Preheat oven 500* Cook 25 to 30 minutes for medium rare
- 3 to 4 pound filet
- 1 stick of butter
- salt and pepper