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Recipes
Apple Cider (Baked) Donuts
By Golfwidow7
Special equipment: four 6-cavity donut pans Preheat the oven to 350 degrees F
- For dipping:
- Nonstick baking spray, for the pans
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Zest of 1 lemon
- 1/3 cup apple cider concentrate (for more depth of flavor) or apple cider
- 1/4 cup buttermilk
- 1 teaspoon vanilla
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 stick (4 ounces) unsalted butter, melted
Beef: Steak Pizzaiola
By Golfwidow7
Stir the sliced peppers into a large pot of salted boiling water
- 1/2 tsp. kosher salt
- 1/2 tsp. pepper
- 5 tablespoons extra-virgin olive oil
- 4 strip or shell steaks, each about 6-ounces, and 3/4-inch thick, trimmed of most fat,
- 1 small red onion
- 1 yellow bell pepper, cored, seeded, and cut into 1/2-inch slices
- 1 red bell pepper, cored, seeded, and cut into 1/2-inch slices
- 4 garlic cloves, peeled
- 1 1/2 cups sliced assorted mushrooms
- freshly ground pepper
- 3 cups ripe plum tomatoes, peeled, seeded, and crushed
- 1 teaspoon crushed red pepper
- 6 fresh basil leaves, shredded
The BEST Chicken Marinade
By Golfwidow7
1.Combine all ingredients, except for chicken, in a large mixing bowl and whisk together
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar (or other vinegar)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/8 cup lemon juice
- 3/4 cup brown sugar
- 2 tsp dried rosemary
- 2 tbsp Dijon or Spicy Brown mustard
- 2 tsp salt
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 6 chicken breasts or 3.5 lb chicken
Pesto and Prosciutto Asparagus
By Golfwidow7
Giada De Laurentiis
- 4 thin slices domestic prosciutto
- 1 pound asparagus, trimmed
- 1/4 cup prepared pesto
- 1/4 teaspoon kosher salt
- 8 shavings Parmesan
Bacon And Cheddar Mashed Potatoes
By Golfwidow7
Place potato in a large saucepan; cover with cold water
- 2 1/2 2 1/2 1/2 pounds Yukon gold or baking potato, peeled and coarsely chopped
- 1/2 1/2 1/2 cup milk
- 1/2 1/2 1/2 cup shredded extra-sharp cheddar cheese
- 1/2 1/2 1/2 cup sour cream
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1/4 1/4 1/4 teaspoon kosher salt
- 1/3 1/3 1/3 cup sliced green onions
- 6 6 6 or more bacon slices, cooked and finely chopped
Ginger Pickled Onions
By Golfwidow7
Combine the vinegar, brown sugar, salt, and ginger in a nonreactive saucepan
- 1 cup cider vinegar
- 3/4 cup packed light brown sugar
- 1 teaspoon kosher salt
- 1 1 1/2 inch piece fresh ginger, peeled and sliced 1/4-inch thick
- 1 large red onion , peeled and sliced into 1/4-inch rings (2 cups)
No-Fail Gnocchi
By Golfwidow7
Preheat oven to 450°F. Prick potatoes several times along top with tines of a fork then roast 1 hour or so, unti...
- 4 large Russet potatoes, about 3 pounds
- 1 tablespoons EVOO – Extra Virgin Olive Oil
- 1 tablespoon butter
- Salt and finely ground black pepper
- 1/8 teaspoon (a few grates) freshly grated nutmeg
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 cup all-purpose flour, divided
- 3 egg yolks, lightly beaten
- For the Tomato-Basil Sauce
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 2 tablespoons butter
- 2 cloves garlic, crushed and chopped
- 1 28-ounce can San Marzano tomatoes
- 1 cup chicken or vegetable stock
- A handful of fresh basil, torn
- 1 chunk Parmigiano-Reggiano rind
Steaks, Grilled Florentine Style
By Golfwidow7
Refrigerate the steaks, uncovered, at least 4 hours or overnight
- 2 2-3 lb porterhouse or T-bone steaks
- 2 cloves garlic, smashed
- Vegetable oil, for the grill
- Coarse salt and freshly ground pepper
- 1 tbsp EVOO
- 1 lemon, cut into wedges
Tuscan Grain Bowl with Grilled Chicken and Broccolini
By Golfwidow7
A quick pesto-like sauce brings this bowl together and adds summery flavor
- 1/2 cup (3/4 oz.) fresh basil, chopped
- 1-1/2 Tbs. fresh flat-leaf parsley, chopped
- 2 Tbs. pine nuts
- 2 Tbs. extra-virgin olive oil; more as needed
- Kosher salt and freshly ground pepper
- 1-1/2 cups cooked pearled farro (cook according to package directions)
- 4 oz. chicken breast, grilled
- 3/4 cup chopped roasted Broccolini
- 3/4 cup chopped escarole
- 1/4 cup halved cherry tomatoes
- 1-1/2 Tbs. balsamic glaze
- 2 medium cloves garlic, thinly sliced and sautéed until crisp
- Small fresh basil leaves
Beef Pot Pies With Cheddar-Stout Crust
By Golfwidow7
Make the dough: Pulse the flour and fine salt in a food processor to combine
- For the filling:
- 1 3/4 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup grated Irish cheddar cheese (about 3 ounces)
- 6 to 7 tablespoons stout beer
- 1 large egg, lightly beaten
- 2 1/4 pounds beef chuck roast, trimmed of fat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1/3 cup stout beer
- 3 medium leeks,white and light green parts only,
- halved lengthwise and cut into 1-inch pieces
- 1 pound carrots, cut into 1-inch pieces
- 2 stalks celery, cut into 1-inch pieces