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Recipes
Slow Cooker French Dip Sandwiches
By norsegal8
Heat olive oil over medium high heat in a large nonstick skillet
- 1 /3 cup reduced sodium soy sauce
- 1 cup Coke NOT diet
- 2 10.5 oz. cans beef consommé **
- 10 .5 oz. cans
- 1 /4 cup dry minced onions
- 1 tablespoon beef bouillon
- 1 teaspoon garlic powder
- 1 /2 teaspoon onion powder
- 1 /2 teaspoon dried oregano
- 1 /2 teaspoon salt
- 1 /4 teaspoon pepper
- 1 /4 teaspoon dried thyme
- 1 bay leaf
- 3 lb beef chuck roast trimmed of excess fat*
- 1 tablespoon olive oil
- 6 French rolls or hoagie buns
- 12 slices provolone cheese
Duchess Potatoes
By norsegal8
Boiling our Duchess Potatoes made them waterlogged
- 3 pounds russet potatoes, scrubbed
- 1 cup heavy cream
- 6 tablespoons unsalted butter, cut into 1/4-inch cubes and softened
- 1 large egg plus 1 egg yolk, lightly beaten
- 1 1/4 teaspoons Salt
- 1/2 teaspoon pepper
- pinch nutmeg
- 1/2 teaspoon baking powder
Easy Sole Meuniere
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 4 fresh sole fillets, 3 to 4 ounces each
- 6 tablespoons unsalted butter
- 1 teaspoon grated lemon zest
- 6 tablespoons freshly squeezed lemon juice (3 lemons)
- 1 tablespoon minced fresh parsley
Farro with Cheese and Herbs
By norsegal8
Directions Put an oven rack in the center of the oven
- Farro:
- Ingredients
- Butter, for baking dish
- 1 pound farro
- 8 cups water
- 2 tablespoons kosher salt
- Filling:
- 2 cups (8 ounces) grated extra-sharp Cheddar
- 2 cups (8 ounces) grated mozzarella
- 1 cup whole milk
- 3 tablespoons herbes de Provence
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Topping:
- 4 (about 5 ounces) 1/2-inch thick slices multi-grain or whole-grain bread, preferably 1 day old, torn into 1/2-inch pieces
- Extra-virgin olive oil, for drizzling
French Bread Rolls
By norsegal8
Fresh from the oven, French bread rolls are light and airy on the inside, crisp and crackly on the outside
- 6 cups unbleached all-purpose flour; more as-needed
- 2 Tbs. melted clarified butter, store-bought ghee, or light olive oil; more for greasing the rising bowl and plastic wrap
- 1 package (2-1/4 tsp.) active-dry yeast
- 2 tsp. sugar, plus a pinch for the yeast
- 2 cups lukewarm water (about 70ºF)
- 1-1/4 oz. (1/2 cup) dry nonfat milk
- Scant 1 Tbs. table salt
- A few grinds of black pepper (optional)
- 1 About 1 cup medium rye flour (optional; use all-purpose flour as a substitute) for dusting
- Yellow cornmeal (preferably medium ground) for the baker’s peel or baking sheets
- Coarse salt for sprinkling
Homemade Cheezits
By norsegal8
1. Preheat the oven to 350°F (176°C)
- 4 ounces grated sharp Cheddar cheese
- 1/2 cup white whole wheat flour or whole grain spelt flour, plus more for the work surface
- 1/4 cup all-purpose or white spelt flour
- 2 tablespoons (1 ounce) unsalted butter, cold
- 2 tablespoons milk, plus more for brushing
- 1/8 teaspoon onion powder (optional)
- 1/4 teaspoon salt
Teriyaki Salmon with Crispy Brussel Sprouts
By norsegal8
Step 1 Fold a 30- x 18-inch piece of parchment paper in half lengthwise; fold in half again crosswise (short end ...
- 4 4 lemongrass stalks, bruised and cut into 4-inch pieces
- 1 1 fennel bulb (about 14 oz.), sliced
- 4 4 scallions, halved crosswise
- 1/3 cup 1/3 cup water
- 1/3 cup 1/3 cup dry white wine
- 1 (2-lb.) 1 (2-lb.) center-cut, skin-on salmon fillet
- 2 1/2 teaspoons 2 1/2 teaspoons kosher salt, divided
- 1 teaspoon 1 teaspoon black pepper, divided
- 12 ounces 12 ounces Brussels sprouts, quartered
- 2 tablespoons 2 tablespoons olive oil, divided
- 6 ounces 6 ounces shiitake mushroom caps, sliced
- 1/2 cup 1/2 cup pineapple juice
- 2 tablespoons 2 tablespoons soy sauce
- 1 tablespoon 1 tablespoon brown sugar
- 1 teaspoon 1 teaspoon cornstarch
- 1 teaspoon 1 teaspoon sesame seeds
- 3 cups 3 cups cooked brown rice
- 1 cup 1 cup matchstick carrots
- Lime wedges, for serving
Bibb Salad with Basil Green Goddess Dressing
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped fresh basil leaves
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 2 teaspoons chopped garlic (2 cloves)
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 3 heads Bibb lettuce
- 2 to 3 tomatoes
Chocolate Raspberry Mousse Cake
By norsegal8
This cake is the winner of the 2010 Great Cake Contest, sponsored in part by King Arthur Flour
- Cake
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup unsweetened cocoa powder, unsweetened baking cocoa or Dutch-process cocoa
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 cup boiling water
- 2 teaspoons vanilla extract
- 3 large eggs
- Filling
- 1 cup heavy cream
- 1 cup confectioners' sugar
- 1 teaspoon Instant ClearJel
- 2 tablespoons butter, soft
- 1 (8 ounce) package cream cheese, at room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup semisweet chocolate chips, melted
- 1/2 cup semisweet chocolate mini chips
- 1 1/2 to 2 pints fresh raspberries
- Frosting
- 1/2 cup butter-flavored vegetable shortening
- 1/2 cup (8 tablespoons) unsalted butter
- 1/4 teaspoon salt
- 4 cups confectioners' sugar, sifted
- 1/2 cup unsweetened cocoa, unsweetened baking cocoa or Dutch-process cocoa
- 1/4 cup milk
- 1 teaspoon vanilla extract
Parmesan Potato Pancake
By norsegal8
Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat
- 2 tablespoons olive oil, plus 1 tablespoon
- 1 onion, chopped
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds Yukon gold potatoes, peeled
- 1 cup grated Parmesan
- 1/2 cup chopped fresh basil leaves