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Recipes
Fresh Spinach Salad with Carrot, Orange and Sesame
By norsegal8
1. Place spinach, carrots, orange segments, and scallions in large bowl
- 1 (6-ounce) bag baby spinach (about 6 cups)
- 2 medium carrots, peeled and shaved with vegetable peeler lengthwise into ribbons
- 2 medium oranges, 1/2 teaspoon finely grated zest from one, both peeled and segmented
- 2 medium scallions, sliced thin
- 7 teaspoons rice vinegar
- 1 tablespoon very finely minced shallot
- 3/4 teaspoon mayonnaise
- 1 teaspoon Dijon mustard
- 3 tablespoons vegetable oil
- 1/4 teaspoon table salt
- 1 1/2 tablespoons toasted sesame oil
- 1 tablespoon sesame seeds, toasted
Hearty Chicken Noodle Soup
By norsegal8
1. Heat oil in large soup kettle
- 1 tablespoon vegetable oil
- 1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
- 2 medium onions, cut into medium dice
- 2 quarts boiling water
- Table salt
- 2 bay leaves
- 1 large carrot, peeled and sliced 1/4-inch thick
- 1 medium rib celery, sliced 1/4-inch thick
- 1/4 teaspoon dried thyme
- 2 cups egg noodles (3 ounces), preferably wide
- 1/4 cup minced fresh parsley leaves
- Ground black pepper
Breakfast Strata with Potatoes, Rosemary and Fontina
By norsegal8
To weigh down the assembled strata, we found that two 1-pound boxes of brown or powdered sugar, laid side by side o...
- 8 - 10 slices supermarket French bread (1/2-inch thick) or Italian bread (6 - 7 ounces)
- 5 tablespoons unsalted butter, softened
- Salt and ground black pepper
- 12 ounces new potatoes (about 2 medium), cut into 1/2-inch cubes
- 3 medium shallots, minced (about 1/3 cup)
- 2 medium cloves garlic, minced or pressed through garlic press
- 1 1/2 teaspoons minced fresh rosemary
- 1/2 cup medium-dry white wine, such as Sauvignon Blanc
- 6 ounces fontina cheese, grated (about 1 1/2 cups)
- 6 large eggs
- 1 3/4 cups half-and-half
- 2 tablespoons minced fresh parsley leaves
Maque Choux with Shrimp
By norsegal8
Fresh corn is best. For frozen corn, use 6 cups of thawed kernels; process 1½ cups of kernels with ½ cup of water...
- 8 ears corn, husks and silk removed
- 4 slices bacon, chopped fine
- 2 tablespoons vegetable oil5 ounces andouille sausage, halved lengthwise and sliced thin
- 1 green bell pepper, stemmed, seeded, and chopped
- 1 onion, chopped
- 1 celery rib, minced
- Salt and pepper
- 4 garlic cloves, minced
- 1 tablespoon tomato paste1/4 teaspoon cayenne pepper2 cups water1 (14.5-ounce) can diced tomatoes, drained with juice reserved
- 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined
- 6 scallions, sliced thin
Lemon Browned Butter Sauce
By norsegal8
Heat butter in small heavy-bottomed saucepan over medium heat; cook, swirling pan constantly, until butter turns da...
- 4 tablespoons (1/2 stick) unsalted butter, cut into 4 piece
- 1 small shallot, minced (about 1 1/2 tablespoons)
- 1 tablespoon minced fresh parsley leaves
- 1/2 teaspoon minced fresh thyme leaves
- 2 teaspoons juice from 1 lemon
- Table salt and ground black pepper
Lemon-Shallot Vinaigrette
By norsegal8
Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pep...
- 1 tablespoon olive oil
- 1 large shallot, minced (about 2 tablespoons)
- 1 tablespoon lemon juice
- 1 teaspoon grated lemon zest
- 1 tablespoon minced fresh thyme leaves
- 1/4 teaspoon Dijon mustard
- 1/3 cup extra-virgin olive oil
- Salt and ground black pepper
Crêpes Suzette
By norsegal8
Use a stripper or vegetable peeler to peel 1 of the oranges
- 1 recipe Chantilly Crêpes
- FOR CANDYING THE RIND
- 1 large orange
- 1/3 cup sugar
- 1/3 cup water
- 1 teaspoon corn syrup
- ORANGE/BUTTER SAUCE
- 1 large orange
- 1 1/2 teaspoon lemon juice
- 1 cup unsalted butter
- 1/4 cup sugar
- FOR FLAMBEING
- 3 tablespoons powdered sugar
- 1/3 cup Grand Marnier or Curacao
- 1/3 cup brandy
Slow Cooker Mongolian Beef
By norsegal8
Beef that slow cooks to tender melt in your mouth perfection
- 1 1/2 1 1/2 1/2 pounds Flank Steak
- 1 1/2 1 1/2 1/2 pounds Flank Steak
- 1 1/2 1 1/2 1/2 pounds Flank Steak
- 1/4 1/4 1/4 cups cornstarch
- 1/4 1/4 1/4 cups cornstarch
- 1/4 1/4 1/4 cups cornstarch
- 2 2 2 tablespoons Olive Oil
- 2 2 2 tablespoons Olive Oil
- 2 2 2 tablespoons Olive Oil
- 1/2 1/2 1/2 teaspoons mince Garlic, Cloves
- 1/2 1/2 1/2 teaspoons mince Garlic, Cloves
- 1/2 1/2 1/2 teaspoons mince Garlic, Cloves
- 3/4 3/4 3/4 cups Soy Sauce
- 3/4 3/4 3/4 cups Soy Sauce
- 3/4 3/4 3/4 cups Soy Sauce
- 3/4 3/4 3/4 cups Water
- 3/4 3/4 3/4 cups Water
- 3/4 3/4 3/4 cups Water
- 3/4 3/4 3/4 cups Brown Sugar
- 3/4 3/4 3/4 cups Brown Sugar
- 3/4 3/4 3/4 cups Brown Sugar
- 1 1 1 cup grated Carrots
- 1 1 1 cup grated Carrots
- 1 1 1 cup grated Carrots
- green onions, for garnish
- green onions, for garnish
- green onions, for garnish
White Chocolate Buttercream
By norsegal8
Step 1 In a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy
- 2 sticks (1/2 pound) unsalted butter, softened
- 12 ounces white chocolate, melted and cooled slightly
- 1 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
Prosciutto Roasted Bass with Autumn Vegetables
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups peeled, seeded, and (1/2-inch) diced butternut squash
- 2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)
- 2 cups peeled and (1/2-inch) diced parsnips (3 parsnips)
- 2 cups peeled and (1/2-inch) diced carrots (6 carrots)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 6 (8-ounce) skinless fish fillets such as striped bass or halibut
- 6 thin slices prosciutto di Parma
- 1/4 pound (1 stick) unsalted butter
- 6 sprigs fresh rosemary
- 3 tablespoons freshly squeezed lemon juice
- Lemon wedges, for serving