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Recipes
Chicken Tetrazzini
By norsegal8
Recipe courtesy Giada De Laurentiis
- 9 tablespoons butter
- 2 tablespoons olive oil
- 4 boneless skinless chicken breasts
- 2 1/4 teaspoons salt
- 1 1/4 teaspoons freshly ground black pepper
- 1 pound white mushrooms, sliced
- 1 large onion, finely chopped
- 5 cloves garlic, minced
- 1 tablespoon chopped fresh thyme leaves
- 1/2 cup dry white wine
- 1/3 cup all-purpose flour
- 4 cups whole milk, room temperature
- 1 cup heavy whipping cream, room temperature
- 1 cup chicken broth
- 1/8 teaspoon ground nutmeg
- 12 ounces linguine
- 3/4 cup frozen peas
- 1/4 cup chopped fresh Italian parsley leaves
- 1 cup grated Parmesan
- 1/4 cup dried Italian-style breadcrumbs
Grilled Lemon Chicken Skewers with Satay Dip
By norsegal8
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
- 2 pounds boneless chicken breasts, halved and skin removed
- Satay Dip, recipe follows
Thick and Creamy New England Clam Chowder
By norsegal8
Instructions In a large heavy bottom pot cook bacon and remove to a paper towel Discard all but 2 tablespoons ba...
- 6 slices smoked bacon cut into pieces
- 3- 8 oz jars clam juice
- 3/4 cup water
- 3 celery stalks diced
- 1 small onion diced
- 4 cloves garlic minced
- 1/2 cup flour
- 1 1/2 lb red potatoes about 4-5 peeled and diced
- 1 cup heavy cream
- 1 cup milk
- 1-10 ounce pkg frozen clams or 3 cans whole clams
- 2 bay leaves
- 1 tsp thyme
- salt and pepper to taste
- parsley
Mushroom Phyllo Tarts
By norsegal8
Heat the oven to 350 degrees
- 3/4 cup sour cream
- 3 oz. cream cheese
- 1/4 cup bread crumbs
- 1 Tbsp. dill weed
- 1/2 tsp. salt
- 1 - 2 Tbsp. lemon juice
- 1 clove garlic, minced
- 1/2 cup butter
- 1 4-ounce can sliced mushrooms
- 1 4-ounce can whole mushrooms
- 8 (8x14) frozen phyllo sheets, thawed
Galette Dough
By norsegal8
Makes enough for two 8-inch galettes The cornmeal in this wonderfully buttery dough not only gives it a lot of cru...
- 3 Tbls. sour cream (or yogurt or buttermilk)
- 1/3 cup (approximately) ice water
- 1 cup all-purpose flour
- 1/4 cup yellow cornmeal
- 1 teaspoon sugar
- 1/2 tsp. salt
- 7 Tbls. cold unsalted butter, cut into 6-8 pieces
- Makes two 8-inch galettes
Classic Chicken Salad
By norsegal8
1. Dissolve 2 tablespoons salt in 6 cups cold water in Dutch oven
- Salt and pepper
- 4 4 (6- to 8-ounce) 1 boneless, skinless chicken breasts, no more than 1 inch thick, trimmed
- 1/2 1/2 cup 1/2 cup mayonnaise
- 2 2 tablespoons 2 tablespoons lemon juice
- 1 1 teaspoon 1 teaspoon Dijon mustard
- 2 2 celery 2 celery ribs, minced
- 1 1 shallot, 1 shallot, minced
- 1 1 tablespoon 1 tablespoon minced fresh parsley
- 1 1 tablespoon 1 tablespoon minced fresh tarragon
- To 1 8 1 chicken cooks through, start with cold water in step 1 and don’t use breasts that weigh more than 8 ounces or are thicker than 1 inch. This salad can be served in a sandwich or spooned over leafy greens.
Cucumber Sour Cream Sauce
By norsegal8
When making this sauce, I prefer to use the European-style cucumbers, sometimes called burpless, because they have ...
- 1 (1-pound) European-style cucumber
- 2 teaspoons salt
- 1 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon finely chopped green onion
Chocolate Peppermint Bars
By norsegal8
1. Preheat oven to 350°F
- 1 package (21 ounces) fudge brownie mix
- 2 1/2 cups confectioners’ sugar
- 15 tablespoons butter, softened, divided
- 1 1/2 tablespoons heavy cream
- 1 teaspoon McCormick® Pure Peppermint Extract
- 12 ounces semi-sweet baking chocolate, coarsely chopped
- Crushed peppermint candies or candy canes (optional)
Black Forest Crinkle Cookies
By norsegal8
1. Preheat the oven to 350°; line 2 two baking sheets with parchment paper
- 3/4 cup all-purpose flour
- 3/4 cup sugar
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 4 Tbsp. unsalted butter
- 1/3 cup unsweetened cocoa powder (not Dutch processed)
- 1 egg
- 1 tsp. instant coffee granules mixed with 2 Tbsp. hot water
- 1/2 tsp. vanilla
- 1/3 cup semisweet chocolate chips
- 1/3 cup dried tart cherries
- 3/4 cup powdered sugar
Lemon Cheesecake Cupcakes
By norsegal8
Instructions Whisk brown sugar, graham crumbs, and melted butter together in a bowl
- For the filling you will need:
- 1⁄4 cup, 60 ml sour cream
- 12 oz, cream cheese (package of 375 g)
- 1⁄2 cup, 125 ml sugar
- 2 eggs
- 1 tsp, 5 ml grated lemon zest
- 3⁄4 cup, 175 ml lemon curd, from the grocery or homemade.
- Store-bought lemon curd is usually available in stores with the baking supplies or with the jams and jellies. You can also find a Lemon Curd recipe on page 165 of the same cookbook!
- For the crust, you will need:
- 1 tbsp, 15 ml packed brown sugar
- 3⁄4 cup, 175 ml graham cracker
- 3 tbsp, 45 ml melted unsalted butter