Barbaran's profile page
Recipes
Old-Fashioned Macaroni Salad
By barbaran
To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan
- 4 eggs
- 1 pound large elbow macaroni
- 4 ounces ham steak, finely chopped
- 2 stalks chopped celery, including leaves
- 1 large shallot, chopped
- 2 tablespoons fresh lemon juice
- 2/3 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 (4-ounce) jar chopped pimentos, drained
- 3 tablespoons sweet pickled relish
- Kosher salt and pepper
Whole Wheat Penne with Lobster and Bacon
By barbaran
Bring a large pot of salted water to a boil
- Kosher salt
- Two 4-ounce lobster tails
- 1 pound whole wheat penne pasta
- 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
- 4 cloves garlic, minced
- One 14 1/2-ounce can diced tomatoes
- 3/4 cup clam juice
- 3/4 cup heavy cream
- 1 cup chopped fresh basil
- Freshly ground pepper
- 1 pound large shrimp, peeled and deveined
Stuffed Jalapeño Peppers Recipe
By barbaran
Preheat grill to medium. Cut off top of each pepper and carefully core the pepper, removing all seeds
- 16 medium-sized jalapeño peppers*
- 3-4 oz. cream cheese, softened
- 3/4-1 cup shredded cheddar cheese
- 1 clove garlic, diced
- 2-3 green onions, sliced
- 2-3 sun dried tomatoes (oil-packed), chopped
- 8 slices bacon, halved (optional)
- Salt and pepper to taste
- Water-soaked toothpicks (5 minutes of soaking
Cookies and Cream Ice Cream Bars
By barbaran
Double line a 9-inch square baking pan with foil, leaving 2 handles extended over the sides
- 20 cookies and cream cookies
- 3 tablespoons butter, melted
- 4 cups cookie dough cream ice cream, softened
- 1/4 cup caramel ice cream topping
- 2 cups thawed whipped topping
- Shaved semi-sweet chocolate, for garnish
Homemade Fudge
By barbaran
Line an 8"x8" pan with two strips of parchment paper the width of the pan with at least 3" of overhang on each side
- 1 1/2 cups toasted mixed nuts and/or dried fruits
- 1 pound good quality semisweet or bittersweet chocolate (finely chopped)
- 2 tablespoons unsalted butter (cut into small pats)
- 1 can sweetened condensed milk
- Pinch salt
- 2 teaspoon vanilla extract and/or strongly brewed espresso or liqueur
Fried Shrimp with Spicy Remoulade
By barbaran
Preheat deep fryer with peanut oil to 375 degrees F
- Peanut Oil, for frying
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 tablespoon Creole mustard
- 1 tablespoon hot sauce
- 1/2 cups self-rising flour
- 1/2 cup yellow cornmeal
- 2 teaspoons paprika
- Kosher salt
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 1/2 pounds shrimp, peeled and deveined
- Spicy Remoulade Sauce, recipe follows
- 1 shallot, finely chopped
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon cayenne pepper
- 3/4 cup prepared mayonnaise
- 2 tablespoons Creole mustard
- 1 tablespoon hot sauce
- Juice of 1/2 lemon
Tiered Chocolate Buttercream Cake
By barbaran
Preheat the oven to 350 degrees F
- 3 1/2 cups all-purpose flour
- 2 cups good cocoa powder
- 1 tablespoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups (3 sticks) unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 1 1/3 cups light brown sugar, packed
- 4 extra-large eggs, at room temperature
- 4 teaspoons pure vanilla extract
- 2 cups buttermilk, at room temperature
- 1 cup sour cream, at room temperature
- 1/4 cup brewed coffee
- Chocolate Buttercream Frosting, recipe follows
- 1 pound bittersweet chocolate
- 12 ounces semisweet chocolate
- 3/4 cup egg whites (4-5 extra-large eggs), at room temperature
- 1 1/2 cups granulated sugar
- 1/4 teaspoon cream of tartar
- 3/4 teaspoon kosher salt
- 1 1/2 pounds unsalted butter, at room temperature
- 3 teaspoons pure vanilla extract
- 3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
- 3 tablespoons dark rum, optional
Fried Chicken
By barbaran
Combine the buttermilk, garlic, and hot sauce and stir well
- 1 quart low-fat buttermilk
- 6 cloves garlic, bruised
- 1/3 cup hot sauce (recommended: Tabasco)
- 1 8 chicken, cut into 8 pieces
- 4 cups all-purpose flour
- 4 tablespoons salt (sea salt or kosher)
- 1 tablespoon finely ground black pepper
- 3 cups corn oil
- 1/2 cup unsalted butter
Spice-Rubbed Grill Pork Chops
By barbaran
Rice, for serving Heat a grill to medium-high heat and brush the grill grates with olive oil
- Olive oil, for brushing grill grates
- Kosher salt and freshly ground pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon allspice
- 4 (8-ounce) boneless center-cut loin pork chops
- 2 tablespoons butter
- 1 shallot, minced
- 1 tablespoon all-purpose flour
- 1/2 cup pomegranate juice
- 1/4 cup low-sodium beef stock
- 1 tablespoon red wine vinegar
- 1 tablespoon raspberry preserves
- Fresh pomegranate seeds, for garnish (optional)
- Kosher salt and freshly ground black pepper
Standing Rib Roast
By barbaran
Preheat the oven to 450 degrees F
- 1/2 teaspoon cayenne pepper
- 1/2 bunch rosemary, leaves finely chopped
- 3 cloves garlic, smashed and finely chopped
- Extra-virgin olive oil
- 1 (8 to 8 1/2-pound) bone-in standing rib roast
- Kosher salt
- 1 onion, cut into 1/2-inch dice
- 1 pound baby carrots, tops trimmed
- 3 ribs celery, cut into 1/2-inch dice
- 1 pound cremini mushrooms, stems removed and quartered
- 1 cup red wine
- 2 cups rich chicken stock
- 2 bay leaves