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Recipes
Brussels Sprouts Gratin
By Golfwidow7
Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the me...
- 2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
- 3 tablespoons unsalted butter, melted
- Salt
- Freshly ground black pepper
- 1 cup coarse fresh breadcrumbs, from about 3 slices white sandwich bread, crusts removed
- 1/4 cup finely grated Gruyère
- 1-1/4 cups heavy cream
Chicken Potpie with Cheddar Crust
By Golfwidow7
Make the crust: Pulse the flour, fine salt and 1/4 tsp
- For the filling:
- 2 1/2 cups all purpose flour
- 1/2 tsp. fine salt
- freshly ground pepper
- 1 1/2 cups grated sharp cheddar cheese
- 1 stick cold unsalted butter, cut into 1/2 inch pieces
- 6 Tbl. cold vegetable shortening
- 1 - 3 1/3 to 4 lb. roasted or rotisserie chicken
- 3 cups low sodium chicken broth
- 5 Tbl. unsalted butter
- 1 onion, chopped
- 5 tsp. chopped fresh thyme
- 6 stalks celery, chopped
- 6 carrots, chopped
- Kosher salt
- 7 Tbl. all purpose flour
- 1/2 cup dry white wine
- 2/3 cup heavy cream, plus more for brushing
- 1/2 cup chopped fresh parsley
- Freshly ground pepper
Chicken, Breast of in a Light Lemon-Herb Sauce
By Golfwidow7
Cut each chicken breast in half crosswise on a diagonal to yield two pieces of roughly equal size
- 6 boneless, skinless chicken breast, (about 5 ounces each)
- 1/2 cup fine dry breadcrumbs
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh Italian parsley, chopped
- 1 1/2 teaspoons dried oregano, crumbled
- salt
- 1 cup dry white wine
- 1/2 cup chicken stock, or canned reduced sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 teaspoon crushed red pepper
- 4 garlic cloves, peeled
Pasta: Bacon Ravioli With Mushrooms
By Golfwidow7
Make the dough: Put the flour in a food processor
- For the dough:
- 4 cups all-purpose flour, plus more for dusting
- 6 large eggs, beaten
- Cornmeal, for dusting
- For the filling:
- 3 leeks, halved and sliced
- 8 slices thick-cut bacon, roughly chopped
- 4 carrots, cut into 1-inch pieces
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 1 3/4 cups chopped fresh parsley
- 1/3 cup ricotta cheese
- 3 ounces gruyere cheese, finely grated
- 2 large egg yolks
- For the sauce:
- 5 tablespoons unsalted butter
- 1 pound assorted wild mushrooms, sliced
- Kosher salt
- 4 scallions, minced
- 1 clove garlic, minced
- 2 pints grape or cherry tomatoes, halved
- 4 fresh basil leaves, chopped
- 2 tablespoons chopped fresh parsley
- Freshly ground pepper
Pork: Double-Cut Pork Chops with Caramelized Onion Gravy
By Golfwidow7
Serve with: Pecan Glazed Sweet Potatoes
- For the Caramelized Onion Gravy:
- 2 tablespoons butter
- 3 cups finely sliced onions
- 1 tablespoon light brown sugar
- 1 teaspoon garlic
- 1 teaspoon thyme leaves
- 2 tablespoons all-purpose flour
- 1 tablespoon cognac
- 1 cup brown chicken stock
- Salt and pepper
- For the Double-Cut Pork Chops:
- 4 (16-ounce) double-cut bone-in pork chops
- 1 tablespoons Essence, recipe follows
- 2 teaspoons salt
- 2 tablespoons olive oil
- Chopped parsley leaves
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
Apple Pie Cake
By Golfwidow7
Heat oven to 350°F (325°F for dark or nonstick pan)
- Topping
- 1 cup Gold Medal™ all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1/2 cup butter, cut into small pieces
- Apple Mixture
- 6 apples, peeled, thinly sliced
- 3 tablespoons packed brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons lemon juice
- Cake
- 1 box Betty Crocker™ SuperMoist™ yellow cake mix
- 1 1/3 cups water
- 1/3 cup oil
- 3 eggs
Tastykake Bread Pudding
By Golfwidow7
Make the bread pudding: Preheat the oven to 325 degrees F
- For the bread pudding:
- 24 Tastykake Butterscotch Krimpets (12 packs)
- 8 slices white bread, cut into 1/2-inch cubes
- 10 extra-large eggs, plus 5 egg yolks
- 1 cup granulated sugar
- 1 quart heavy cream
- 1/2 teaspoon vanilla extract
- For the icing:
- 1 1/2 cups packed light brown sugar
- 1 stick unsalted butter
- 1/4 cup scotch (optional)
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 2 cups confectioners' sugar
Asparagus Tart
By Golfwidow7
Preheat the oven to 400 degrees F
- 1 tablespoon all-purpose flour, plus more for dusting
- 1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
- 1 cup mascarpone
- 1 1/2 teaspoons kosher salt
- 1 large egg, beaten
- 1 lemon, zest finely grated (about 1 tablespoon)
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 pound pencil asparagus, woody bottoms trimmed off
- 1 tablespoon olive oil
- Freshly ground black pepper
- Lightly dressed greens, for serving
Beverage: Watermelon Killer Chiller
By Golfwidow7
Slice off top quarter of watermelon
- One watermelon (6 lbs.)
- 12 oz. vodka
- 12 oz. lemon-lime soda
- 1/2 cup fresh lime juice
- Thin green apple slices
Fettuccine Cauli-fredo with Roasted Za'atar Florets
By Golfwidow7
Rachael Ray
- For the fettuccine:
- 2 heads cauliflower, cut into florets
- Olive oil spray or extra-virgin olive oil (EVOO), for drizzling
- 3 tablespoons Za'atar spice blend, store-bought or see recipe below
- Salt and white pepper or finely ground black pepper
- 1 cup milk or low-fat milk
- 2 tablespoons butter
- 2 large cloves garlic, crushed
- A little freshly grated nutmeg, to taste (1/16 to ⅛ teaspoon)
- 1 cup grated Parmigiano-Reggiano cheese
- 12-16 ounces fettuccine
- For the za'atar:
- ¼ cup ground sumac
- 3 tablespoons toasted sesame seeds
- 3 tablespoons za'atar leaves (optional)
- 3 tablespoons dried dill
- 3 tablespoons dried parsley
- 2 tablespoons dried marjoram or oregano
- 2 tablespoons granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander