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Recipes
Peanut Butter Snowballs
By norsegal8
Directions In a bowl, combine the sugar, peanut butter and butter
- 1 cup confectioners' sugar
- 1/2 cup creamy peanut butter
- 3 tablespoons butter, softened
- 1 pound white candy coating, coarsely chopped
Sauteed Mushrooms with Bacon and Pearl Onions
By norsegal8
Do not thaw pearl onions; they are added to the skillet still frozen
- 4 slices bacon, cut crosswise into 1/2-inch strips (about 4 ounces)
- 1/2 pound frozen pearl onions (about 1 1/3 cups)
- 1 teaspoon granulated sugar
- 1/2 cup ruby port
- 1 1/2 pounds white button mushrooms, cleaned, stems trimmed, quartered if medium or halved if small
- 1 tablespoon unsalted butter
- 1 tablespoon minced fresh parsley leaves
- 2 ounces blue cheese, crumbled (about 1/2 cup) (optional)
Vegetable Torta
By norsegal8
To prevent sticking, the eggplant slices are roasted on wire racks set over baking sheets
- Vegetables
- 3 medium eggplants (about 1 pound each), halved crosswise and cut lengthwise into 1/2-inch-thick slices, outer thin slices of skin from each half discarded
- Kosher salt
- 3 tablespoons olive oil, plus additional oil for brushing wire racks
- 1 medium head garlic, outer papery skins removed and top third of head cut off and discarded
- Ground black pepper
- 2 medium red bell peppers (about 8 ounces each)
- 2 large tomatoes (ripe), about 8 ounces each, cored and cut into 1/4-inch-thick slices
- 4 medium zucchini (about 8 ounces each), cut on steep bias into 1/4-inch-thick slices
- Crust
- 4 slices white sandwich bread (about 6 ounces), torn into quarters
- 3 tablespoons unsalted butter, melted, plus additional softened butter for greasing pan
- 2 ounces Asiago cheese, grated on fine holes of box grater (about 2/3 cup)
- Custard and Garnish
- 3 large eggs
- 1/4 cup heavy cream
- 2 teaspoons minced fresh thyme leaves
- 2 tablespoons lemon juice, from 1 lemon
- 3 ounces Asiago cheese, grated on fine holes of box grater (about 1 cup)
- 2 tablespoons shredded fresh basil leaves
Slow-Roasted Salmon in Parchment Paper
By norsegal8
Here’s the one-sheet on cooking in parchment packets: The method creates moist, even heat, which is ideal for fis...
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, thinly sliced
- 1 bay leaf
- Kosher salt
- 1 cup Castelvetrano olives, pitted, quartered
- 1/4 cup drained capers
- 1/4 cup raisins
- 6 tablespoons dark rum
- 2 tablespoons fresh lime juice
- 4 (6-ounce) salmon fillets, patted dry
- Freshly ground black pepper
- 4 tablespoons coarsely chopped cilantro, divided, plus more for serving
- Lime wedges (for serving)
Roast Brined Turkey
By norsegal8
We offer two brine formulas: one for a 4- to 6-hour brine and another for a 12- to 14-hour brine
- Table salt
- 1 turkey (12 to 22 pounds gross weight), rinsed thoroughly, giblets and neck reserved for gravy, if making
- 4 tablespoons unsalted butter, melted
Pasta Primavera
By norsegal8
Recipe courtesy Giada De Laurentiis
- 3 carrots, peeled and cut into thin strips
- 2 medium zucchini or 1 large zucchini, cut into thin strips
- 2 yellow squash, cut into thin strips
- 1 onion, thinly sliced
- 1 yellow bell pepper, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon dried Italian herbs or herbes de Provence
- 1 pound farfalle (bowtie pasta)
- 15 cherry tomatoes, halved
- 1/2 cup grated Parmesan
Raspberry Royale
By norsegal8
Courtesy Ina Garten
- 3/4 cup framboise, plus more for dipping glasses
- 1/4 cup vanilla sugar or granulated sugar, for dipping glasses
- Fresh raspberries, for garnish
- 1 bottle good Champagne
Rack of Lamb Persillade
By norsegal8
Copyright 2004, Ina Garten, All Rights Reserved
- 3 small or 2 large racks of lamb, frenched
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed fresh parsley leaves
- 1 tablespoon chopped garlic cloves (3 cloves)
- 1 cup fresh white bread crumbs
- 2 teaspoons grated lemon zest (2 lemons)
- 4 tablespoons (1/2 stick) unsalted butter, melted
Chuck Roast in Foil
By norsegal8
To mimic the flavors of a packet of soup mix, we turned to onion powder and salt and swapped in soy sauce to stand ...
- Rub
- 3 tablespoons cornstarch
- 4 teaspoons onion powder
- 2 teaspoons light brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon instant espresso powder
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- Chuck Roast
- 1 (4-pound) boneless beef chuck-eye roast
- 2 onions, peeled and quartered
- 6 small red potatoes, scrubbed and quartered
- 4 carrots, peeled and cut into 1 1/2-inch pieces
- 2 bay leaves
- 2 tablespoon soy sauce
Watermelon Citrus Punch
By norsegal8
If necessary, trim the bottom of the melon half so it can rest on a flat base
- Ingredients
- 1/2 large seedless watermelon
- 1 (12-ounce) can frozen pink lemonade concentrate
- 1 (6-ounce) can frozen limeade concentrate
- 5 cups chilled seltzer
- 1 lemon or lime, sliced thin
- 1 pint lemon sherbet or lime sherbet