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Recipes
Good Eats Roast Turkey
By NicoleS
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockp...
- For the brine:
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns (optional)
- 1 1/2 teaspoons allspice berries (optional)
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- For the aromatics:
- 1 red apple, sliced (optional)
- 1/2 onion, sliced
- 1 cinnamon stick (optional)
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Kalua Pork
By NicoleS
Preheat oven to 375 degrees
- 10-12 pounds pork shoulder butt roast (I used boneless country-style ribs, but don’t substitute a leaner cut of pork or it will be dry)
- 1 bottle liquid smoke
- 2 tablespoons sea salt (or hula salt if you can find it)
- 1 1/2 cups water
Rolls: Kings Hawaiian Rolls
By NicoleS
In a medium bowl, combine milk, juice, 1 tsp
- 3 Tbsp. milk
- 3 Tbsp. boiling pineapple juice(important to boil the juice, also try potato water)
- 1 tsp. sugar
- 1 tsp. yeast
- 8 ounces flour (minus 1-3 Tbsp. for the potato and corn flour)
- 1 Tbsp. potato flakes
- 1-2 Tbsp. corn flour
- 1 1/2 ounces sugar
- 1 egg
- 1 ounce butter, cold to room temp
Olive Garden Pasta E Fagioli
By NicoleS
Saute beef until beef starts to brown
- 1/2 lb ground beef
- 1 onion; chopped
- 1 carrot; slivered
- 1 celery stock; diced
- 1 (12 oz) can diced tomatoes
- 1 can red kidney beans
- 1 can white kidney beans
- 2 cans beef stock
- 1 1/2 tsp. oregano
- 1 1/4 tsp. pepper
- 2 1/2 tsp. fresh parsley; chopped
- 3/4 tsp. Tabasco sauce
- 1 (12 oz) jar spaghetti sauce
- Dry pasta shell macaroni
Honey Roasted Turkey Breast
By NicoleS
Preheat the oven to 400 degrees F
- Kosher salt and freshly ground black pepper
- One 4-pound boneless, skin-on turkey breast
- 2 tablespoons honey
- 6 sprigs fresh thyme
- 1 yellow onion, sliced
- 4 tablespoons unsalted butter, melted
- Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/roast-your-own-honey-roasted-turkey-breast-and-vegetables.html?oc=linkback
Rhubarb Baked in Berry Syrup
By NicoleS
For the berry syrup: Combine the berries, lemon juice and 1/3 cup water in a large metal bowl
- Berry Syrup:
- 4 cups fresh or frozen berries, thawed
- 1 tablespoon fresh lemon juice
- 1 1/2 About 1 1/2 cups sugar (depending on the amount of juice produced)
- Baked Rhubarb:
- 1 1/2 pounds rhubarb (7 to 8 large stalks)
- 1/4 cup sugar
- 1/2 vanilla bean or 1 teaspoon vanilla extract
- Vanilla ice cream, for serving
Homemade Ricotta
By NicoleS
Set a large sieve over a deep bowl
- 4 cups whole milk
- 2 cups heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons white wine vinegar
Crab Cakes
By NicoleS
Combine all ingredients in a medium bowl
- 1 lb. lump crabmeat
- 1 egg, beaten
- 1 Tbls. mayonnaise
- 1/2 cup bread crumbs
- 2 green onions, thinly sliced
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 tsp. fresh dill
- 1/4 tsp. salt and pepper
- Cayenne pepper, to taste
- Dash worcestershire sauce
- Dash Old Bay seasoning
Brownies: Crazy Brownies
By NicoleS
Preheat the oven to 350 degrees F
- 1 stick (8 tablespoons) butter, melted, plus more for greasing pan
- 1 box chocolate cake mix (18 ounces)
- 1/3 cup evaporated milk
- 9 peanut butter cups
- 12 chocolate-covered caramels, such as Rolos
- 1/2 cup finely chopped pecans
- 1/3 cup candy-coated chocolates, such as M & Ms
- 1/4 teaspoon salt
- Powdered sugar, for sprinkling
Scones: Cinnamon Spiced Scones with Butterscotch Butter
By NicoleS
Try our recipe for fluffy, melt-in-your-mouth scones infused with cinnamon spice and spread with homemade butters...
- Cinnamon Spiced Scones
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar, plus more for sprinkling
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, chilled and cut into cubes
- 1/2 cup buttermilk, plus more for brushing
- Butterscotch Butter
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 4 tablespoons butterscotch topping