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Recipes
Hazelnut and Orange Biscotti - Paul Hollywood
By norsegal8
Directions Preheat the oven to 300° and line a large baking tray with baking parchment
- 250 g (9oz) plain flour, plus extra for dusting
- 1/2 tsp baking powder
- 250 g (9oz) caster sugar
- 3 medium free-range eggs, beaten
- 200 g (7oz) chopped hazelnuts
- 1 large orange, finely grated zest only
Apricot Couronne - Paul Hollywood
By norsegal8
Directions Tip the flour into a large mixing bowl and add the salt to one side of the bowl and the yeast to the oth...
- For the dough
- For the dough
- For the dough
- 250 250g/9oz 250g/9oz strong white bread flour, plus extra for dusting
- 250 250g/9oz 250g/9oz strong white bread flour, plus extra for dusting
- 250 250g/9oz 250g/9oz strong white bread flour, plus extra for dusting
- 5 5g 5g salt
- 5 5g 5g salt
- 5 5g 5g salt
- 7 7g/1/3oz 7g/1/3oz instant yeast
- 7 7g/1/3oz 7g/1/3oz instant yeast
- 7 7g/1/3oz 7g/1/3oz instant yeast
- 50 50g/1 3/4oz 3/4oz unsalted butter, softened, plus extra for greasing
- 50 50g/1 3/4oz 3/4oz unsalted butter, softened, plus extra for greasing
- 50 50g/1 3/4oz 3/4oz unsalted butter, softened, plus extra for greasing
- 105 105ml/3 1/2fl 1/2fl oz milk
- 105 105ml/3 1/2fl 1/2fl oz milk
- 105 105ml/3 1/2fl 1/2fl oz milk
- 1 1 1 free-range egg, lightly beaten
- 1 1 1 free-range egg, lightly beaten
- 1 1 1 free-range egg, lightly beaten
- For the filling
- For the filling
- For the filling
- 90 90g/3 1/4oz 1/4oz unsalted butter, softened
- 90 90g/3 1/4oz 1/4oz unsalted butter, softened
- 90 90g/3 1/4oz 1/4oz unsalted butter, softened
- 70 70g/2 1/2oz 1/2oz light muscovado sugar
- 70 70g/2 1/2oz 1/2oz light muscovado sugar
- 70 70g/2 1/2oz 1/2oz light muscovado sugar
- 120 120g/4 1/2oz 1/2oz ready-to-eat dried apricots, chopped and soaked in orange juice
- 120 120g/4 1/2oz 1/2oz ready-to-eat dried apricots, chopped and soaked in orange juice
- 120 120g/4 1/2oz 1/2oz ready-to-eat dried apricots, chopped and soaked in orange juice
- 35 35g/1 1/4oz 1/4oz plain flour
- 35 35g/1 1/4oz 1/4oz plain flour
- 35 35g/1 1/4oz 1/4oz plain flour
- 60 60g/2 1/4oz 1/4oz raisins
- 60 60g/2 1/4oz 1/4oz raisins
- 60 60g/2 1/4oz 1/4oz raisins
- 65 65g/2 1/4oz 1/4oz chopped walnuts
- 65 65g/2 1/4oz 1/4oz chopped walnuts
- 65 65g/2 1/4oz 1/4oz chopped walnuts
- 1 1 1 orange, zest only
- 1 1 1 orange, zest only
- 1 1 1 orange, zest only
- To finish
- To finish
- To finish
- 50 50g/1 3/4oz 3/4oz apricot jam
- 50 50g/1 3/4oz 3/4oz apricot jam
- 50 50g/1 3/4oz 3/4oz apricot jam
- 200 200g/7oz 200g/7oz icing sugar
- 200 200g/7oz 200g/7oz icing sugar
- 200 200g/7oz 200g/7oz icing sugar
- 25 25g/1oz 25g/1oz flaked almonds
- 25 25g/1oz 25g/1oz flaked almonds
- 25 25g/1oz 25g/1oz flaked almonds
Strawberry-Rhubarb Cobbler - KAF
By norsegal8
In response to a Baking Sheet reader request for a recipe makeover, this cobbler is a mixture of rhubarb, strawber...
- 4 cups diced rhubarb
- 1 quart strawberries, washed and sliced, or thawed if frozen
- 1 cup sugar
- 3 tablespoons quick-cooking tapioca or cornstarch
- 2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
- 1/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- Sparkling sugar for garnish
French Baguette
By norsegal8
1. Mound flour on a smooth work surface and make a well in the center
- 5 cups bread flour
- 2 cups cool water (about 78 F)
- One .6-ounce cube compressed (fresh) yeast
- 2 1/2 teaspoons salt
Shrimp and Cucumber Salad with Horseradish Mayo
By norsegal8
Small, sweet wild Maine shrimp are sold frozen from brownetrading
- 1 cup mayonaisse
- 1/4 cup prepared horseradish
- 2 tsp. white wine vinegar
- 3 tablespoons kosher salt, plus more
- black pepper
- 1 tablespoon chopped fresh tarragon
- 1/2 bunch dill
- 1 shallot, halved
- 10 whole black peppercorns
- 1 bay leaf
- 1 lemon, halved
- 1 lb. frozen small shrimp
- 1/2 cup English or Persian cucmber, cut into 1/4-inch pieces
Sauteed Chicken Cutlets with Brandy, Cream and Chive Pan Sauce
By norsegal8
The chicken breasts will be easier to slice in half if you freeze them for 15 minutes
- Chicken
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), tenderloins removed, trimmed of excess fat, halved horizontally, and pounded 1/4-inch thick (see note above)
- Salt and ground black pepper
- 4 teaspoons vegetable oil
- Sauce
- 2 teaspoons vegetable oil
- 1 medium shallot, minced (about 3 tablespoons)
- 1 teaspoon all-purpose flour
- 1/4 cup brandy, plus 1 additional tablespoon
- 3/4 cup low-sodium chicken broth
- 2 tablespoons heavy cream
- 1 teaspoon Dijon mustard
- 2 tablespoons chopped chives
- 2 teaspoons fresh lemon juice from 1 lemon
- Salt and ground black pepper
Orange Pound Cake
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 2 1/2 cups granulated sugar, divided
- 4 extra-large eggs, at room temperature
- 1/3 cup grated orange zest (6 oranges)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup freshly squeezed orange juice, divided
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup confectioners' sugar, sifted
- 1 1/2 tablespoons freshly squeezed orange juice
Creme Brulee - Barefoot Contessa
By norsegal8
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 1 extra-large egg
- 4 extra-large egg yolks
- 1/2 cup sugar, plus 1 tablespoon for each serving
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon orange liqueur (recommended: Grand Marnier)
Chicken Chili
By norsegal8
Recipe courtesy Barefoot Contessa Parties!, 2001, All Rights Reserved
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Best Tomato Soup Ever
By norsegal8
Watch how to make this recipe
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley