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Recipes
Thai Shrimp Soup with Coconut Milk
By slebel
Melt butter, add onions garlic celery and soften
- 2 T butter
- 2 diced potatoe
- 6 cups good-quality chicken stock
- shrimp crab or lobster
- 1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
- 1 cup shiitake mushrooms, sliced
- 2 inch chunk of Ginger sliced and smashed
- 3 garlic cloves
- 2 can good-quality coconut milk
- 2-3 limes
- salt
- 1-2 + Tbsp. fish sauce
- 1-2 teasooon of red curry paste
- 1-2 teaspoon of hot galic chili sauce
- 3 teaspoons sugar
- 1/8 teaspoon of white pepper
- handful fresh cilantro
- handful fresh basil leaves
Warm Bacon-Mustard Dressing
By slebel
2.Heat olive oil in a small skillet over medium heat
- 1 tablespoonolive oil
- 1 largeshallot, minced
- 1 teaspoongarlic, minced
- 1/3 cupwhite wine vinegar
- 1/3 cupDijon mustard
- 1/3 cuphoney
- 2 strips crisply cooked bacon, crumbled
- salt and pepper to taste
CHOCOLATE CHIP OATMEAL COOKIES
By slebel
1. Cream shortening and sugars
- 1 cup Crisco shortening
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 1/4 cup sifted all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. vanilla
- 3 cups rolled oats
- 1 cup chopped pecans
- 1 6-oz. pkg. chocolate chips
Truffled Gnocchi with Peas and Mushrooms
By slebel
Melt the butter over medium-high heat in a large skillet
- 2 tablespoons unsalted butter
- 8 ounces mushrooms, preferably chanterelles, halved if large, cleaned and trimmed (about 2 cups)
- 2 cups heavy cream
- 1/2 cup peas (fresh or thawed frozen)
- 1 tablespoon finely chopped fresh thyme
- 1/2 recipe Truffled Gnocchi (see below)
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh chives
- Truffle oil
Chicken Breasts Stuffed With Asparagus
By slebel
Instructions: Prepare chicken and asparagus
- Ingredients:
- 4 Whole chicken breasts, halved, boned and pounded
- 24 medium asparagus spears, lightly blanched
- 1/4 cup butter, melted
- 1/4 cup Dijon mustard
- 2 garlic cloves, finely chopped
- 1/4 cup white wine
- 1 1/2 cups bread crumbs
- 1 Tbsp. grated Parmesan cheese
- 2 Tbsp. finely chopped parsley
Chocolate zucchini cake
By slebel
Preheat oven to 350 degrees F (175 degrees C)
- Ingredients
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- Obsess over this tasty one-pan meal!
- Directions
- Add a note
- Prep
- 15 15 m
- Cook
- 50 50 m
- Ready In
- 1 1 h 5 m
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs and oil, mix well. Fold in the nuts and zucchini until they are evenly distributed. Pour into the prepared pan.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.
napoletana pizza
By slebel
The flour and water should sit together for at least 20 minutes before kneading begins
- 4 flour + 1.5
- 1 tsp yeast
- 1.5 cup water
- 1 cup sourdough
- 3 t salt
Cheddar Beer Soup
By slebel
1) In a skillet on Low/Med - cook carrots, onions and celery in butter until tender (about 15 minutes)
- Directions:
- 1 cup celery minced
- 1 cup carrots minced
- 1 1/2 cups onion minced
- 1 1/2 sticks (6oz) butter
- 2/3 cup flour
- 1 tsp. Dijon Mustard
- 3 cups Vegetable Broth
- 12 oz. dark German beer
- 3/4 cups milk
- 4 cups shredded cheddar cheese
- minced chives for garnish
- 1/4 lb butter
- 8 ounces cheddar cheese or 8 ounces American cheese
- 3 cups chopped celery
- 12 ounces beer
- 3 cups chopped onions
- 1 teaspoon garlic salt
- 1 stalk grated carrot
- 1 teaspoon white pepper
- 8 tablespoons flour
- 6 cups chicken stock
- 1 1
- Sauté celery, onions, carrots in butter.
- 2 2
- Add salt and pepper.
- 3 3
- Blend in flour.
- 4 4
- Add chicken stock and cheese.
- 5 5
- Heat gently until cheese melts.
- 6 6
- Add beer.
- 7 7
- Adjust spices to taste.
- 8 8
- Serve piping hot with croutons on top, if desired.
Beer rye bread
By slebel
Directions Combine rye flour, beer, and yeast in a large bowl
- 2 tablespoons white sugar
- 1 tablespoon salt
- 2 tablespoons shortening
- 1 egg
- 3 cups bread flour
- 1 tablespoon caraway seed (optional)
- 1 tablespoon cornmeal
Strawberry rhubarb pie
By slebel
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon
- 4 cups rhubarb, chopped
- 2 cups strawberries, sliced
- 1 1⁄3 cups granulated sugar
- 1 ⁄4 cup cornstarch
- 1 tablespoon lemon juice
- 1 ⁄4 teaspoon cinnamon
- pastry for a double-crust 9-inch pie
- 1 egg, beaten for glaze
- sugar (optional)