Barbaran's profile page
Recipes
Galway Bay Fried Oysters
By barbaran
Marinate the oysters in the beer for 30 minutes or more
- 6 large shucked oysters
- 1 1/2 pints stout, such as Guinness
- 1/2 cup all-purpose flour
- 1 pinch seafood seasoning, such as Old Bay
- 1 pinch salt
- 1 pinch ground black pepper
- Vegetable or canola oil, for frying
Calabrese Fried Eggplant
By barbaran
For the eggplant: Place an oven rack in the center of the oven
- Vegetable oil cooking spray
- One 1-pound eggplant, ends trimmed, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1 cup grated pecorino cheese
- 1/2 cup plain breadcrumbs, plus extra, as needed
- 1/4 cup chopped fresh basil leaves
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 cups jarred marinara or tomato-basil sauce
- 3/4 teaspoon crushed red pepper flakes
- Vegetable oil, for frying
- 1/2 cup grated pecorino cheese
Croissant Bread Pudding
By barbaran
Preheat the oven to 350 degrees F
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale
- 1 cup raisins
Easy Tiramisu Pie
By barbaran
ARRANGE 36 wafers on bottom and up side of 9-inch pie plate
- 48 NILLA Wafers, divided
- 1/4 cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1-1/2 cups cold milk
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 tub (8 oz.) COOL WHIP Season’s Delight French Vanilla Whipped Topping, thawed
- 1 square BAKER'S Semi-Sweet Chocolate, grated
Pumpkin Patch Centerpiece
By barbaran
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 1/2 cup flour
- 2 (18 1/4-ounce) boxes yellow cake mix
- 1 cup pumpkin puree
- 2/3 cup vegetable oil
- 4 eggs
- 1 (16-ounce) can white frosting
- 1 (16-ounce) box confectioners' sugar
- 1/4 cup pumpkin puree
- Red and yellow food coloring
- 1 large pumpkin-shaped cake pan (recommended: Nordic Ware Brand)
- 1 (12-count) small pumpkin-shaped cake pan (recommended: Nordic Ware Brand)
- 1 wine cork, for large cake
- Green raffia
- Toothpicks
- Soldering wire
Refrigerated Banana Pudding
By barbaran
Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier
- 3/4 cup granulated sugar, plus 2 tablespoons
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 largeegg yolk
- 2 cupswhole milk
- 3 tablespoons unsalted butter, cut into 6 pieces and chilled
- 1/2 teaspoon vanilla extract
- 45 vanilla wafers
- 4 ounces banana liqueur
- 3 ripe bananas, peeled and sliced into 1/4-inch rounds
- 1 tablespoon freshly squeezed lemon juice
- 1 cup heavy whipping cream, very cold
Spiked French Vanilla Malted Milkshake
By barbaran
Puree the milk and malt powder in a blender
- 1/2 cup whole milk
- 1/2 cup malted milk powder, plus more for garnish
- 4 cups French vanilla ice cream
- 4 ounces raspberry liqueur, such as Chambord
- Raspberry Liqueur Coulis, recipe follows
- Fresh raspberries, for garnish
- 1 pint fresh raspberries
- 1/2 cup sugar
- Zest of 1 lemon (2 teaspoons)
- 4 tablespoons raspberry liqueur, such as Chambord
French Onion Soup
By barbaran
Method 1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not b...
- 6 large red or yellow onions, peeled and thinly sliced.
- Olive oil
- 1/4 teaspoon of sugar
- 2 cloves garlic, minced
- 8 cups of beef stock, chicken stock, or a combination of the two (traditionally the soup is made with beef stock)
- 1/2 cup of dry vermouth or dry white wine
- 1 bay leaf
- 1/4 teaspoon of dry thyme
- Salt and pepper
- 8 slices of toasted French bread
- 1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese
Spinach and Cheddar Souffle
By barbaran
Preheat the oven to 400 degrees F
- 3 tablespoons unsalted butter, plus extra for greasing the dish
- 1/4 cup finely grated Parmesan cheese, plus extra for sprinkling
- 3 tablespoons all-purpose flour
- 1 cup scalded milk
- 1/4 teaspoon of nutmeg
- Pinch of cayenne pepper
- Kosher salt and freshly ground black pepper
- 4 extra-large egg yolks, at room-temperature
- 1/2 cup grated aged Cheddar cheese, lightly packed
- 1 package frozen chopped spinach, defrosted and squeezed dry
- 5 extra-large egg whites, at room temperature
- 1/8 teaspoon cream of tartar
Pork Ribs with Garlic, Chilies, and Tomato
By barbaran
1.Preheat oven to 325 degrees
- 1/4 cup(s) extra-virgin olive oil
- 4 pound(s) country-style pork ribs, cut from rib end
- Sea salt and freshly ground pepper
- 8 clove(s) garlic, smashed and peeled
- 2 jar(s) (24-ounces apiece) Italian tomato puree (passato di pomodoro), or 2 24-ounce cans
- 1/2 cup(s) pickled chilies, such as cherry peppers
- Basil leaves, for garnish (optional)