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Recipes
Chocolate Chai
By JDARK
1. In a small saucepan, pour boiling water over tea bag
- 1 black tea bag
- 1/2 cup boiling water
- 3 tablespoons sugar
- 2 tablespoons cocoa powder
- 2 cups milk
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Whipped cream
Crispy Chickpeas
By JDARK
1. Position an oven rack in the center of the oven and preheat the oven to 350 degrees F
- Vegetable oil cooking spray
- 2 (15- ounce) cans chickpeas, rinsed and drained
- 2 tablespoons extra virgin olive oil
- 2 teaspoons smoked salt
Cheese-Stuffed Dates with Prosciutto
By JDARK
1. In a small bowl add the cheeses, chives and salt and pepper, to taste
- 1/4 cup mascarpone cheese, at room temperature
- 1/4 cup goat cheese, at room temperature
- 1/4 cup finely chopped fresh chives
- Kosher salt and freshly ground black pepper
- 16 Medjool dates, pitted
- 8 thin slices prosciutto, halved lengthwise
Homemade Chocolate-Hazelnut Spread
By JDARK
Cook's Note: To toast the hazelnuts, arrange in a single layer on a baking sheet
- 1/2 cup semisweet chocolate chips (3 ounces)
- 3/4 cup skinned hazelnuts, toasted (about 4 ounces)
- 2/3 cup sweetened condensed milk, such as Eagle Brand
- 1 tablespoon honey
- 1/8 teaspoon kosher salt
- Toasted baguette slices
- Sliced fruit, such as apples, pears, pineapple and/or bananas
Gnocchi with Butter Thyme Sauce
By JDARK
1. Cook the butter in a heavy medium skillet over medium heat until it begins to brown, about 2 minutes
- 1/2 cup unsalted butter
- 1 tablespoon fresh thyme leaves
- 1 (1-pound) russet potato
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large egg, beaten to blend
- 1/4 cup all-purpose flour
- 1/4 cup shaved Pecorino Romano
Manicotti
By JDARK
1. In large pan, boil water
- 1 large onion, chopped
- 1 tablespoon olive oil
- 1 pound ground beef
- 2 packages manicotti
- 1 pint ricotta cheese
- 2 cups freshly grated mozzarella
- 1 cup freshly grated Parmesan
- 1 tablespoon parsley
- 2 garlic cloves, minced
- 2 tablespoons butter
Fudgy Rocky Road Brownies
By JDARK
1. Melt 1 cup chocolate chips and butter in large bowl
- 12 ounces semi-sweet chocolate chips
- 2 sticks butter or margarine
- 1-1/4 cups sugar
- 4 large eggs
- 3/4 cup + 2 tablespoons flour
- 1/2 teaspoon salt
- 2-1/2 cups mini marshmallows
- 1-1/2 cups chopped walnuts
Baked Alaska
By JDARK
For the filling: 1. Place ice cream into a round bowl about 1 inch smaller than the cake pan
- Golden Glow Cake:
- 2-1/4 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1-1/4 cups sugar
- 1/2 cup butter
- 3/4 cup milk
- 2 tablespoons milk
- 1 teaspoon vanilla
- 2 eggs
- 1/2 teaspoon lemon juice
- Filling:
- 1/2 gallon ice cream
- Meringue:
- 4 egg whites
- 1/2 teaspoon cream of tarter
- 2/3 cup powdered sugar
Grandma's Swedish Coffee Bread
By JDARK
1. Scald together milk, butter and sugar
- 1 quart milk
- 1 cup butter
- 1-1/2 cups sugar
- 12 cardamon seeds
- 2 yeast cakes
- 3 eggs, beaten
- 12-14 cups flour (King Arthur flour only)
Baked Potato Salad
By JDARK
1. Preheat the oven to 350 degrees F
- 2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried
- 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
- 1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
- Kosher salt and freshly ground white pepper
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- Pinch sugar
- 4 to 6 tablespoons red wine vinegar
- 2 shallots, peeled and sliced into thin rounds
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon capers and 1 teaspoon caper liquid
- 4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid