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Recipes
Almond Cheesecake Bars Recipe
By norsegal8
Combine the flour, butter and confectioners' sugar; press onto the bottom of a greased 13-in
- FILLING:
- 2 cups all-purpose flour
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon almond extract
- 2 Eggland's Best Eggs, lightly beaten
- FROSTING:
- 1-1/2 cups confectioners' sugar
- 1/4 cup butter, softened
- 1 teaspoon almond extract
- 4 to 5 teaspoons milk
Cheesy Shrimp Tacos
By norsegal8
1. Making the” salsa.” Scoop the tomatoes, chiles, cilantro, garlic and white onion into a bowl and mix well
- 12 ounces (2 medium-small round or 4 or 5 plum) ripe tomatoes, cut into 1/4-inch pieces
- Fresh serrano chiles to taste, (roughly 3 to 5, or even more if you like it really picante), stemmed, seeded if you wish, and finely chopped
- 1/4 cup chopped cilantro, thick bottom stems removed
- 1 large garlic clove, peeled and very finely chopped
- 1 small white onion, finely chopped
- 1 tablespoon Mexican hot sauce (such as Valentina or Tamazula), plus extra for serving
- 1 tablespoon ketchup
- 2 teaspoons fresh lime juice (optional, but you might like the zing it adds)
- Salt
- 1/3 About 1/3 cup vegetable oil, divided use
- 1 pound small shrimp, peeled, deveined if you wish, and chopped into pieces a little smaller than 1/2 inch
- 15 corn tortillas
- 8 ounces shredded Mexican melting cheese (full-flavored Chihuahua or Jack cheese work best)
Browned Butter Pound Cake w/ Strawberry-Rhubarb Compote
By norsegal8
Williams-Sonoma
- For the pound cake:
- 16 Tbs. (2 sticks) (8 oz./250 g) unsalted butter
- 1 1/4 cups (5 oz./155 g) cake flour
- 1/4 tsp. baking powder
- 1/2 tsp. kosher salt
- 3 whole eggs plus 3 egg yolks
- 1 cup (8 oz./250 g) plus 1 Tbs. sugar
- 1 tsp. vanilla extract
- For the compote:
- 4 Tbs. (2 fl. oz./60 ml) fresh orange juice
- 1/3 cup (3 oz./90 g) sugar
- Kosher salt
- 8 oz. (250 g) rhubarb, cut into 1/4-inch (6-mm) slices
- 2 pints (1 lb./500 g) strawberries, hulled and quartered
- 1 1/2 tsp. arrowroot or cornstarch
Perfect Roast Chicken
By norsegal8
Preheat the oven to 425 degrees F
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 1 cup chicken stock
- 2 Tbsp. all-purpose flour
Plum Cake "Tatin"
By norsegal8
2004, Barefoot in Paris, All Rights Reserved
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, plus extra for greasing the dish
- 10 to 12 purple "prune" plums, cut in half and pitted
- 1 3/4 cups granulated sugar, divided
- 2 extra-large eggs, at room temperature
- 1/3 cup sour cream
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- Confectioners' sugar
Lobster Rolls
By norsegal8
Combine the lobster, mayonnaise, celery, capers, salt, dill and pepper
- 3/4 pound cooked fresh lobster meat
- 1/2 cup good mayonnaise
- 1/2 cup finely diced celery
- 1 tablespoon capers, drained
- 1 1/2 tablespoons finely minced fresh dill
- pinch of kosher salt
- pinch of black pepper
- 8 hot dog rolls, grilled or roasted
Refried Bean Casserole or Dip - Ree Drummond
By norsegal8
Preheat the oven to 350 degrees F
- Butter, for greasing and frying
- 2 red bell peppers, chopped
- 1 medium onion, chopped
- 1 cup tequila
- 2 teaspoons chili powder
- 4 cloves garlic, chopped
- 2 jalapenos, chopped
- Kosher salt and freshly ground black pepper
- Three 16-ounce cans refried beans
- 2 cups grated Cheddar
- 2 cups grated pepper Jack cheese
Viennese Triangles
By norsegal8
These old world bar cookies, rich with almonds and a hint of spice and jam, tantalize even the most sophisticated p...
- DOUGH
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 1/2 sticks unsalted butter, at room temperature, cut into 1/2-inch slices
- 1 large egg
- 1 teaspoon vanilla
- TOPPING
- 1/3 cup seedless raspberry jam
- 3/4 cup (about 6 large) egg whites
- 6 1/2 ounces sliced almonds, toasted
- 1 1/2 cups sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 tablespoon light corn syrup
- 1/2 teaspoon almond extract
- 1/4 teaspoon baking powder
- DARK CHOCOLATE SATIN GLAZE
- 1/4 vegetable shortening
- 1 pound semisweet chocolate, chopped
Cheese Souffle´
By norsegal8
1. Adjust oven rack to middle position and heat oven to 350 degrees
- to doneness without an instant-read thermometer, use two large spoons to pry open the soufflé so that you can peer inside it; the center should appear thick and creamy but not soupy.
- INGREDIENTS
- 1 1 1 ounce Parmesan cheese, grated (1/2 cup)
- 1/4 1/4 1/4 cup (1 1/4 ounces) all-purpose flour
- 1/4 1/4 1/4 teaspoon paprika
- 1/4 1/4 1/4 teaspoon salt
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 1/8 1/8 1/8 teaspoon white pepper
- Pinch Pinch ground nutmeg
- 4 4 4 tablespoons unsalted butter
- 1 1/3 1 1/3 1/3 cups whole milk
- 6 6 1/2 ounces Gruyère cheese, shredded (1 1/2 cups)
- 6 6 6 large eggs, separated
- 2 2 2 teaspoons minced fresh parsley
- 1/4 1/4 1/4 teaspoon cream of tartar
Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
By norsegal8
Bring a large pot of salted water to a boil over high heat
- 1 pound whole-wheat linguine
- 1/2 cup part-skim ricotta
- 3 tablespoons olive oil
- 1/2 pound French green beans, trimmed and halved lengthwise
- 1 clove garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup halved cherry tomatoes
- 1 lemon, zested