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Recipes
Caramel Pecan Thumbprints
By norsegal8
1. Preheat5 mins Preheat oven to 350*F
- 1 cup flour
- 1/3 cup cocoa powder
- 1/4 tsp. salt
- 1/2 cup butter, softened
- 1 egg, yolk
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup pecans, finely chopped
- Kraft caramels, melted
- Milk chocolate, melted
Apple, Cranberry and Pecan Topping for Pancakes
By norsegal8
The test kitchen prefers semifirm apples such as Fuji, Gala, or Braeburn for this topping
- 3 1/2 tablespoons cold unsalted butter
- 3 sweet apples (medium), peeled, cored, and cut into 1/2-inch pieces (about 4 cups) (see note above)
- Pinch table salt
- 1 cup apple cider
- 1/2 cup dried cranberries
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 3/4 cup pecans, toasted and chopped coarse
Fudgy Chocolate Brownies - Food & Wine
By norsegal8
Step 1 Preheat the oven to 350°
- 3 tablespoons unsalted butter, softened
- 3/4 cup sifted all-purpose flour
- 1/3 cup unsweetened cocoa, preferably Dutch process
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ounce semisweet chocolate, melted
- 1/4 cup unsweetened applesauce
Hummingbird Cake - KAF
By norsegal8
Who knows where the name of this cake comes from? Whatever its origins, this lovely dessert has been a staple at le...
- Cake
- 1 1/2 cups dried pineapple, in 1/4" dice, optional
- 1/4 cup rum or pineapple juice, optional; for soaking dried pineapple
- 1 1/2 cups diced pecans, divided
- 4 large eggs
- 3/4 cup vegetable oil
- 1 3/4 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 cups mashed ripe bananas, about 4 to 5 medium-large bananas
- 3 1/2 cups King Arthur Unbleached Self-Rising Flour
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground allspice or ground cloves
- 20-ounce can crushed pineapple, drained; reserve some of the juice for the frosting
- 1 1/2 cups sweetened shredded coconut, optional
- Frosting
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 2 cups (two 8-ounce packages) cream cheese, at room temperature
- pinch of salt
- 3 cups confectioners' sugar, sifted
- 1/4 teaspoon xanthan gum; optional, helps to thicken the frosting
- 2 teaspoons to 2 tablespoons pineapple juice, enough to make frosting spreadable
Pear Crisp
By norsegal8
The test kitchen prefers a crisp made with Bartlett pears, but Bosc pears can also be used
- 3/4 cup coarsely chopped nuts (3 ounces), see note above
- 1/2 cup unbleached all-purpose flour (2 1/2 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 4 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Table salt
- 5 tablespoons unsalted butter, melted and cooled
- 1 teaspoon cornstarch
- 2 teaspoons fresh lemon juice from 1 lemon
- 3 pounds ripe but firm pears (6-7 medium), see note above
Contramar Tostadas
By norsegal8
In the bowl of a food processor, finely chop the peeled garlic cloves
- 3/4 cup good-quality mayonnaise
- 2 canned chipotle chile en adobo, stemmed and seeded
- 1/2 pound (about 2 small) leeks, roots cut off, cut in half lengthwise, thoroughly washed through all the layers
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 10 ounces sashimi-grade tuna (for the prettiest presentation ask for a piece that is approximately 5 “ x 3”), sliced 1/8” thick
- 8 small store-bought tostadas
- 1 avocado, pitted, flesh scooped from the skin and thinly sliced
Berry Coulis
By norsegal8
Because the type of berries used as well as their ripeness will affect the sweetness of the coulis, the amount of s...
- 12 ounces fresh raspberries (or thawed if frozen), or blueberries, blackberries, or strawberries (fresh strawberries hulled and sliced, if using)
- 5 - 7 tablespoons granulated sugar
- 1/8 teaspoon table salt
- 2 teaspoons lemon juice
- I
Spanakopita
By norsegal8
Full-fat sour cream can be substituted for whole-milk Greek yogurt
- Filling
- 2 (10-ounce) bags curly leaf spinach, rinsed
- 1/4 cup water
- 12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
- 3/4 cup whole-milk Greek yogurt (see note)
- 4 medium scallions, sliced thin (about 1/2 cup)
- 2 large eggs, beaten
- 1/4 cup minced fresh mint leaves
- 2 tablespoons minced fresh dill leaves
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon table salt
- 1/8 teaspoon cayenne pepper
- Phyllo Layers
- 7 tablespoons unsalted butter, melted
- 1/2 pound (14 by 9-inch) phyllo, thawed (see note)
- 1 1/2 ounces Pecorino Romano cheese, grated fine (about 3/4 cup)
- 2 teaspoons sesame seeds (optional)
Pan-Roasted Chicken Breasts with Onion and Ale Sauce
By norsegal8
We prefer to split whole chicken breasts ourselves because store-bought split chicken breasts are often sloppily bu...
- Chicken
- 1 cup kosher salt (or 1/2 cup table salt)
- 2 whole bone-in, skin-on chicken breasts about 1 1/2 pounds each, prepared according to
- Ground black pepper
- 1 teaspoon vegetable oil
- Onion and Ale Sauce
- 1/2 medium onion, sliced very thin
- 3/4 cup low-sodium chicken broth
- 1/2 cup brown ale
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon brown sugar
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/2 teaspoon cider vinegar
- Salt and ground black pepper
Fruit Salad with Limoncello
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 7 ounces Greek yogurt (recommended: Fage Total)
- 1/3 cup good bottled lemon curd
- 1 tablespoon honey
- 1/4 teaspoon pure vanilla extract
- 2 cups sliced strawberries (1 pint)
- 1 cup raspberries (1/2 pint)
- 1 cup blueberries (1/2 pint)
- 2 tablespoons sugar
- 3 tablespoons limoncello liqueur
- 1 banana, sliced
- Fresh mint springs