Toobze's profile page
Recipes
Hasselback Potato Gratin
By toobze
Preheat oven to 400°F. Butter a 2-quart casserole pan with butter
- 1 - 2 tablespoons butter
- 1 cup finely grated Gruyère or Comté cheese (or any good quality Swiss)
- 1/2 cup finely grated Parmigiano Reggiano
- 2 cups half & half or heavy cream
- 2 medium cloves garlic, minced
- 1 tablespoon fresh thyme leaves, roughly chopped or 1 teaspoon dried
- coarse salt and freshly ground black pepper
- 2 1/2 - 3 pounds russet potatoes, peeled and sliced 1/8th-inch thick
Clam and Corn Chowder
By toobze
Add clam juice, celery, clams, corn, thyme, and bay leaf
- 6-7 lbs of hard shell clams or 3-4 cans of clams
- 2 cups of clam juice (liquid from cans or clam water)
- 4 Tbs butter
- 1 onion chopped
- 1 1/2 Cups of chopped celery
- 1 1/2 to 2 cups of whole milk
- 1/2 tsp thyme
- 1 bay leaf
- 1 1/2 cups of corn
- salt and pepper to taste
Coffee Cake Muffins
By toobze
(read through first - there are a few steps and you should know what to expect) Preheat the oven 375 degrees F ...
- 4 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 3/4 cups AP flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar blended with 2 teaspoons cinnamon
- Just a little confectioners sugar for dusting the tops
Scalloped Potatoes au Gratin
By toobze
Preheat the oven to 375 degrees F
- 1 tablespoon unsalted butter
- 1 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1/2 cup low-sodium chicken broth
- 2 teaspoons fresh thyme leaves
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds russet potatoes, peeled and sliced into 1/8-inch slices
- 1/2 cup shredded Cheddar
- 1/2 cup shredded gruyere cheese
Beanless Chili
By toobze
Brown the ground meet and drain off the fat
- 2.5 to 3 pounds ground meat
- 3-4 cloves minced garlic
- 1 large onion
- 2 or 3 diced zucchini
- 2 diced carrots
- (2) 28 oz cans crushed tomatoes or tomato puree
- (2) 15 oz cans petite diced tomatoes
- 1 small can diced green chile pepper (your choice- its spicy!)
- 1 Tbsp. cumin
- 3-4 Tbsp chili powder
- 2-3 Tbsp ancho chili powder
- 1 tsp. red pepper flakes
- 2 tsp. smoked paprika
Lemon Ginger Scones
By toobze
Lemon Ginger Scones combine the fruity citrus flavor of lemon with the warm, sweet, yet spicy flavor of crystallize...
- 2 cups (280 grams) all purpose flour
- 1/4 cup (50 grams) granulated white sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (113 grams) (1 stick) unsalted butter, cold and cut into pieces
- 1/2 cup (70 grams) crystallized ginger, chopped into small pieces
- Zest of 1 large lemon
- 2/3 cup (160 ml) buttermilk
Oven Baked Crispy Chicken
By toobze
Preheat the oven to 400 degrees
- 6 - 8 bone-in skin-on chicken thighs
- 1 1/2 - 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: ground paprika and/or granulated garlic
Apple, Cranberry, and Goat Cheese Stuffed Chicken w/ Sweet Onions
By toobze
Mix apples, cranberries, and goat cheese in small bowl
- 2 boneless, skinless chicken breasts, about 6oz each
- 2 oz goat cheese
- 1/4 cup chopped apples
- 2 tbsp dried cranberries
- salt and pepper
- 1/2 tsp - 1tsp rosemary
- 1/2 cup thinly sliced sweet yellow onions
- 1/2 cup chicken broth
- 1/2 cup white wine (if you like sweet wine, I recommend a moscato)
Green Beans With Mushrooms and Bacon
By toobze
Cook beans in boiling salted water to cover in a Dutch oven over medium-high heat 4 minutes or until crisp-tender; ...
- 2 pounds fresh green beans, trimmed
- 8 bacon slices
- 3 cups sliced shiitake mushrooms (about 7 oz.)
- 1/4 cup chopped shallots
- 1/8 to 1/4 tsp. dried crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Roast Turkey with Rosemary and Lemon
By toobze
Let turkey sit at room temperature 30 minutes
- 1 whole turkey (about 12 pounds), thawed if frozen, neck and giblets removed, and rinsed and patted dry
- 3/4 cup extra-virgin olive oil
- 2 tablespoons fresh rosemary leaves, minced
- 1 garlic clove, minced
- 7 wide strips lemon zest (from 1 large lemon)
- Coarse salt and ground pepper
- 4 cups of your favorite stuffing
- 1 large yellow onion, cut into 8 wedges