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Recipes
Skillet Apple Crisp
By norsegal8
If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch ...
- Topping
- 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
- 3/4 cup pecans, chopped fine
- 3/4 cup old-fashioned rolled oats (see note)
- 1/2 cup (3 1/2 ounces) packed light brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 8 tablespoons (1 stick) unsalted butter, melted
- Filling
- 3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup apple cider
- 2 teaspoons juice from 1 lemon
- 2 tablespoons unsalted butter
Chicken Marsala - Emeril Lagasse
By norsegal8
In a shwllow bowl or plate combine the flour and Essence and stir to combine thoroughly
- 1/2 cup all-purpose flour
- 1 tablespoon Emeril's Essence
- 2 (6 to 8 ounce) boneless, skinless, chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala wine
- 1 cup chicken stock
- salt
- black pepper
- chopped chives, for garnish
Franks and Beans
By norsegal8
•Heat 2 tablespoons oil in a large heavy pot over medium heat
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 6 garlic cloves, smashed
- 1 1/2 pounds sweet Italian sausage links (about 6), divided
- 2 15-ounce cans cannellini (white kidney) beans, rinsed
- 1 cup dry white wine
- 10 flat-leaf parsley stems
- 10 sprigs thyme
- 2 bay leaves
- 2 cups low-sodium chicken broth
- 1 tablespoon unsalted butter
- 3 tablespoons chopped fresh herbs (such as oregano, flat-leaf parsley, and tarragon), divided
- Kosher salt, freshly ground pepper
Apricot Almond Blondies
By norsegal8
In a large bowl, cream butter and brown sugar until light and fluffy
- 3/4 cup butter, softened
- 1 cup packed brown sugar
- 1 Eggland's Best Egg
- 1 teaspoon vanilla extract
- 1-2/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 package (10 to 12 ounces) vanilla or white chips
- 3/4 cup chopped almonds
- 3/4 cup chopped dried apricots
Best Pumpkin Pie - ATK
By norsegal8
If candied yams are unavailable, regular canned yams can be substituted
- Crust
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 1/2 teaspoon table salt
- 1 tablespoon sugar
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/4-inch slices
- 1/4 cup vegetable shortening, cold, cut into two pieces
- 2 tablespoons vodka, cold (see note)
- 2 tablespoons cold water
- Filling
- 1 cup heavy cream
- 1 cup whole milk
- 3 large eggs plus 2 large yolks
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree
- 1 cup drained candied yams from 15-ounce can (see note)
- 3/4 cup sugar
- 1/4 cup maple syrup
- 2 teaspoons grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon table salt
Avocado Pasta
By norsegal8
In a large pot of boiling salted water, cook pasta according to package instructions; drain well
- 12 ounces spaghetti
- 2 ripe avocados, halved, seeded and peeled
- 1/2 cup fresh basil leaves
- 2 cloves garlic
- 2 tablespoons freshly squeezed lemon juice
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup olive oil
- campaignIcon
- 1 cup cherry tomatoes, halved
- 1/2 cup canned corn kernels, drained and rinsed
Pear Crumble
By norsegal8
Everyone loves apple crisp, and this variation with pears is sure to become a family favorite as well
- TOPPING
- 1 cup pecan pieces (3 3/4 ounces)
- 3/4 cup unbleached all-purpose flour
- 1 teaspoon cinnamon
- 1/4 cup light brown sugar, packed
- 1/2 cup old fashioned rolled oats
- 1/4 cup unsalted butter
- FILLING
- 8 Bartlett or Anjou pears, peeled, cored and sliced
- 1/2 cup light brown sugar, packed
- 1 tablespoon lemon juice
- 1/4 cup unbleached all-purpose flour
- 1/2 teaspoon cinnamon
Lamb Ragu with Mint
By norsegal8
Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots, chopped
- 1 clove garlic, minced
- 1 1/2 pounds ground lamb
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup red wine
- 4 cups marinara sauce, store-bought or home made
- 1/2 cup fresh mint leaves, torn
- 1/2 cup ricotta cheese
Garlic-Studded Roast Pork Loin - ATK
By norsegal8
1. Mix thyme, cloves or allspice, salt, and pepper
- 2 teaspoons dried thyme
- 1/4 teaspoon ground cloves (or ground allspice)
- 2 teaspoons table salt
- 1 teaspoon ground black pepper
- 2 medium cloves garlic, peeled and cut into slivers
- 1 boneless pork loin roast, center cut (about 2 1/4 pounds), fat trimmed to about 1/8-inch thick; roast tied with kitchen twine in tight cylinder and dried with paper towels
Chicken Stir-Fry with Crispy Noodle Cake - ATK
By norsegal8
Fresh Chinese noodles are often kept in the produce section of the grocery store
- .
- Noodle Cake
- 9 ounces Chinese egg noodles (fresh)
- 1 teaspoon salt
- 2 scallions, sliced thin
- 4 tablespoons vegetable oil
- Stir-Fry Sauce
- 1/4 cup low-sodium chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes
- Chicken and Vegetables
- 1 pound boneless, skinless chicken breasts, patted dry with paper towels, trimmed, and cut into 1-inch squares
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 tablespoons toasted sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon unbleached all-purpose flour
- 1 tablespoon minced fresh ginger
- 1 medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
- 8 teaspoons peanut oil or vegetable oil
- 1 small head bok choy, stalks sliced on the bias into 1/4-inch slices, and greens cut into 1/2-inch strips
- 1 small red bell pepper, cut into 1/4-inch strips