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Recipes
Ginger Wings with Peanut Dipping Sauce
By barbaran
For the dipping sauce: Combine all the ingredients in a small bowl and whisk well to combine
- 1 cup chunky peanut butter
- 1/2 teaspoon grated ginger
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1/4 cup hot water
- 2 tablespoons rice wine vinegar
- 2 tablespoons chopped fresh cilantro
- Canola oil spray
- 3 tablespoons Thai hot sauce
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons grated ginger
- 3 cloves garlic, minced
- 3 tablespoons sesame oil
- 2 tablespoons sesame seeds
- 3 tablespoons hoisin sauce
- 3 pounds chicken wings, split at the joint, tips removed and discarded
- Chopped green onions, for garnish
- Peanut Dipping Sauce, recipe follows
Flour's Famous Banana Bread
By barbaran
Set oven to 350 degrees F
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup plus 2 tablespoons sugar
- 2 eggs
- 1/2 cup oil
- 3 1/2 bananas, very ripe, mashed
- 2 tablespoons creme fraiche or sour cream
- 1 teaspoon vanilla extract
- 2/3 cup walnuts, toasted and chopped
Chocolate Mousse
By barbaran
Special Equipment: 4 (6 to 8-ounce) individual serving dishes Melt the chocolate over a double boiler setup
- 6 ounces semisweet chocolate
- 2 egg yolks
- 1/4 cup sugar
- 2 tablespoons coffee liqueur
- 1 1/2 cups heavy cream
- Fruit, nuts, cookies or whipped cream, for serving, optional
Apple Brown Betty
By barbaran
Preheat the oven to 375 degrees F
- 1 1/2 to 2 sticks salted butter, cut into pieces, plus more for greasing
- 8 slices hearty wheat bread, diced
- 3 apples, preferably Granny Smith, peeled, cored and diced
- 1 1/2 packed cups brown sugar, plus more if needed
Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish
By barbaran
Preheat grill to medium. For the pepper relish: Grill the Fresno and bell peppers until they are BLACK on the o...
- 1/2 pound Fresno peppers
- 2 red bell peppers
- 3 cloves garlic, sliced thin on the mandoline
- 1/2 cup red wine vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 ciabatta sandwich rolls
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 pound provolone cheese, sliced
- 1/2 pound ham, sliced thinly
- 1/2 pound mortadella, sliced thin
Twice Baked Potatoes with Cheese and Bacon
By barbaran
Place the potatoes in a pot and cover with water
- 3 potatoes, peeled and quartered
- 2 cups heavy cream
- 1 clove garlic, minced
- 1 stick unsalted butter, cut into cubes
- Salt and freshly ground black pepper
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded fontina cheese
- 1 tablespoon smoked paprika
- 4 slices bacon, cooked crispy and chopped
- 1 tablespoon chopped fresh chives
Spinach Salad
By barbaran
•In a small bowl, whisk the first 10 ingredients; set aside
- 2/3 cup canola oil
- 1/4 cup red wine vinegar
- 2 teaspoons lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground mustard
- 1/2 teaspoon curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon seasoned pepper
- 1/4 teaspoon garlic powder
- 1 package (10 ounces) fresh spinach, torn
- 5 bacon strips, cooked and crumbled
- 2 hard-cooked eggs, sliced
German Potato Salad
By barbaran
Toss the potatoes in a medium saucepan, cover generously with water and season generously with salt
- 2 pounds white new potatoes, cut in half
- Kosher salt
- Extra-virgin olive oil
- 8 bacon slices, cut into lardons
- 1 onion, cut into 1/4-inch dice
- 1/2 cup chicken stock
- 1/4 cup apple cider vinegar
- 1 bunch fresh chives, finely chopped
Zucchini Fritters with Garlic Aioli Dipping Sauce
By barbaran
To prepare the sauce, toss the garlic cloves with the olive oil
- Zucchini Fritters:
- 1 small onion, thinly sliced
- 1 cup yellow squash, julienned
- 1 cup zucchini, julienned
- 1-1/4 cups all-purpose flour
- 5 oz white cheddar cheese, shredded
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 2 large eggs
- 1 cup cold beer
- Dipping Sauce:
- 24 garlic cloves, peeled
- 1 Tbsp olive oil
- 1-1/2 cups mayonnaise
- 4 Tbsp lemon juice
- 1 tsp black pepper
- 1/4 tsp salt
- 1/4 cup fresh chives, chopped
New England Clam Chowder
By barbaran
Place the clams and 1 cup of water in a large pot
- 4 dozen little neck or cherry stone clams, scrubbed
- 4 thick slices bacon, cut into lardons
- 1 large onions, cut into 1/4 inch dice
- Kosher salt
- 11/2 pounds Yukon gold potatoes, cut into 1/2 inch dice
- 3 tablespoons flour
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 bundle of thyme
- 2 bay leaves
- 1 to 2 shakes hot sauce, optional (recommended: Tabasco)
- Extra-virgin olive oil