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Recipes
Sourdough bread
By slebel
Wet first
- Sourdough Bread, 2 lb.
- Make your own sourdough starter for this bread. Once made, it will last a long time providing you take proper care of it. Share with friends.
- 6 1/2 fl ounces (3/4 cup+ 1 tablespoon) water, 80°F
- 1 1/4 cup sourdough starter, room temp
- 3 1/2 cups bread flour
- 2 Ttablespoon sugar
- 2 T milk powder
- 1 1/2 teaspoons salt
- 2 1/4 teaspoons active dry yeast
- or -
- 2 teaspoon bread machine/fast rise yeast
Ty’s Thai apple salad
By slebel
Slice the apples into matchsticks on a mandoline
- 2 large granny smith apples
- 1 large pink lady apple
- juice of 2 limes
- juice of 1/2 lemon
- 1/2 cup unsweetened coconut
- 1-2 cloves garlic, minced
- 1/4 red onion, thinly sliced
- 1 12.5-oz. can of chunk chicken, drained
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups cashew pieces
- 1/3 cup hot-chili-infused olive oil (or regular)
- 1 Tbs. crushed red pepper (or 2 if you use regular oil)
Tzatziki Sauce
By slebel
1.In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic
- 2 (8 ounce) containers plain yogurt
- 2 cucumbers - peeled, seeded and diced
- 2 tablespoons olive oil
- 1/2 lemon, juiced
- salt and pepper to taste
- 1 tablespoon chopped fresh dill
- 3 cloves garlic, peeled
- red wine vinegar
Marshmallow Fondant
By slebel
Directions 1. Place the butter in a shallow bowl, and set aside
- 1/4 cup butter
- 1 (16 ounce) package miniature marshmallows
- 4 tablespoons water
- 1 teaspoon vanilla extract
- 2 pounds confectioners' sugar, divided
Chocolate Zucchini Muffins
By slebel
preparation Preheat oven to 325°F
- 2 eggs
- 1 2/34 ups white sugar
- 1 cup vegetable oil
- 2 c choco chips
- 1 teaspoons vanilla extract
- 2 cups grated zucchini
- 3 cups all-purpose flour
- 1 teaspoon baking soda 4 T cocoa powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 c milk plus 2 T vinegar or buttermilk
Caesar Salad
By slebel
1.Clean lettuce thoroughly and wrap in paper towels to absorb moisture
- 1 head romaine lettuce
- 5 Textra virgin olive oil
- 1 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1 1/2 tablespoon grey poupon
- 2 clove crushed garlic
- 1 lemon, juiced
- freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 1 (2 ounce) can anchovy filets
- 3-4 dash wocheshire
- 2 drop tobasco
Shrimp Sushi Parfait
By slebel
1. Place rice in strainer and rinse rice until the water comes clean
- 1 cup (250 mL) sushi rice
- 1 1/2 cups (375 mL) water
- 2 tbsp (25 mL) rice wine vinegar
- 1/2 tsp (2 mL) sugar
- 1 tsp (5 mL) salt
- 1 ripe avocado
- 2 tbsp (25 mL) sour cream
- 2 limes, juiced
- Salt to taste
- 2 cups (500 mL) cooked baby shrimp
- 1 tsp (5 mL) grated ginger
- 1/4 cup (50 mL) red onion finely diced
- 1/4 cup (50 mL) red pepper finely diced
- 1/4 cup (50 mL) yellow pepper finely diced
- 1 tbsp (15 mL) chopped coriander
- 1 tsp (5 mL) sesame oil
- Garnish
- 1 sheet of Nori, if desired
- 6 cooked shrimp
SCALLOPS IN HERB BUTTER SAUCE
By slebel
1. Preheat the oven to 300ºF (150ºC)
- Scallops have a voluptuous texture, especially when served in a sauce enriched with butter and cream. If you have them serve scallops in individual gratin dishes.
- 24 scallops
- Salt and freshly ground pepper
- 1 tbsp (15 mL) plus 1/4 cup (50 mL) unsalted butter
- 1 tbsp (15 mL) vegetable oil
- 1/2 cup (125 mL) white wine
- 1 tbsp (15 mL) whipping cream
- 1/4 cup (50 mL) chopped chives
- 3 tbsp (45 mL) chopped parsley
- 1 tsp (5 mL) thyme leaves, chopped
Banana Bread
By slebel
Preheat oven to 325 degrees F
- 2 eggs
- 1/3 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup mashed bananas
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla
- 1 3/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
King Crab in Blood Orange Butter on Lemon Pear Arugula Salad
By slebel
. To make lemon pear, preheat oven to 375°F (190°C)
- Lemon Pear
- 2 Anjou pears
- 1/4 cup (50 mL) honey
- 1 lemon
- 1 tbsp (15 mL) butter
- Black pepper
- Vinaigrette
- 1 tbsp (15 mL) coarse grainy mustard
- 1 tbsp (15 mL) minced shallot
- 2 tbsp (25 mL) lemon juice
- 1/2 tsp (2 mL) honey
- 1/3 cup (75 mL) canola oil
- Salt and pepper
- King Crab
- 1/4 cup (50 mL) dry white wine
- 1 tbsp (15 mL) minced shallot
- 3 blood oranges
- 8 oz (250 g) King crab meat, removed from shell and cut into pieces
- 1/2 cup (125 mL) butter, cut into pieces and chilled
- Salt and pepper
- For Assembly
- 2 bunches arugula, washed and trimmed