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Citrus Semifreddo

Citrus Semifreddo

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Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray

  • Nonstick cooking spray
  • 4 ounces purchased amaretti cookies, crushed (about 20 small cookies) plus more for sprinkling
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup sugar, plus 1/4 cup
  • 8 large egg yolks
  • 1/4 cup lemon juice
  • 3 tablespoons lime juice
  • 2 tablespoons limoncello
  • Pinch salt
  • 1 lemon, zested
  • 1 lime, zested
  • 1 cup whipping cream
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Alsatian Onion Tart

Alsatian Onion Tart

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The classic Alsatian onion tart - a flat, pizzalike galette covered to its very edge with meltingly tender soubis...

  • 1 sheet puff pastry
  • 2 lb onions, diced
  • 1 cup chicken broth
  • 2 tbsp cream
  • 1/3 cup bacon, gently cooked and chopped (optional)
  • salt and pepper, to taste
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Pad Thai - ATK

Pad Thai - ATK

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A wok might be the implement of choice in restaurants and the old country, but a large 12-inch skillet (nonstick ma...

  • 2 tablespoons tamarind paste or substitute (see Tamarind options in related articles)
  • 3/4 cup water (boiling)
  • 3 tablespoons fish sauce
  • 1 tablespoon rice vinegar
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon cayenne pepper
  • 4 tablespoons peanut oil or vegetable oil
  • 8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
  • 2 large eggs
  • 1/4 teaspoon table salt
  • 12 ounces medium shrimp (31/35 count), peeled and deveined, if desired
  • 3 cloves garlic, pressed through garlic press or minced (1 tablespoon)
  • 1 medium shallot, minced (about 3 tablespoons)
  • 2 tablespoons dried shrimp, chopped fine (optional)
  • 2 tablespoons Thai salted preserved radish (optional)
  • 6 tablespoons chopped unsalted roasted peanuts
  • 3 cups bean sprouts (6 ounces)
  • 5 medium scallions, green parts only, sliced thin on sharp bias
  • 1/4 cup fresh cilantro leaves (optional)
  • Lime wedges
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Mexican Lasagn

Mexican Lasagn

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Preheat oven to 425°F. Drizzle olive oil into a large skillet, over medium high heat

  • 1 pound lean ground beef
  • 1 tablespoon olive oil
  • 1/2 small yellow onion, grated or finely chopped
  • 2 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 tablespoon New Mexico chili powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 1/2 cups frozen sweet corn
  • 1 (4 oz) can fire roasted diced green chiles
  • 1 (10 oz) can enchilada sauce
  • 12 8” large flour tortillas
  • 12 ounces Mexican cheese blend (or 8 ounces Pepperjack and 4 ounces Colby Jack cheese)
  • 6 oz can sliced olives, drained
  • 2 scallions, finely chopped
  • 2 tablespoons chopped cilantro
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Chocolate-Raspberry Torte - ATK

Chocolate-Raspberry Torte - ATK

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We recommend using either Callebaut Intense Dark L-60-40NV or Ghirardelli Bittersweet Chocolate Baking Bar, but any...

  • Cake and Filling
  • 8 ounces bittersweet chocolate, chopped fine (see note)
  • 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon instant espresso powder
  • 1 3/4 cups (about 7 ounces) sliced almonds, lightly toasted
  • 1/4 cup unbleached all-purpose flour (1 1/4 ounces)
  • 1/2 teaspoon table salt
  • 5 large eggs
  • 3/4 cup (5 1/4 ounces) sugar
  • 1/2 cup fresh raspberries, plus 16 individual berries for garnishing cake
  • 1/4 cup seedless raspberry jam
  • Chocolate Ganache Glaze
  • 5 ounces bittersweet chocolate, chopped fine (see note)
  • 1/2 cup plus 1 tablespoon heavy cream
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Pumpkin Creme Brulee

Pumpkin Creme Brulee

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Directions Preheat the oven to 300 degrees F

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/8 teaspoon cinnamon
  • 2 pinches nutmeg
  • 1 pinch ginger
  • 1 pinch ground cloves
  • 4 egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup canned pumpkin puree
  • 1/3 cup coarse sugar or raw sugar
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Browned Butter Pecan Cheesecake

Browned Butter Pecan Cheesecake

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TOAST THE PECANS: 1. Preheat the oven to 350°F (176°C)

  • BUTTER PECANS
  • 1 1/2 1 1/2 1/2 cups (247g) finely chopped pecans
  • 2 2 2 tbsp light brown sugar, loosely packed
  • 2 2 2 tbsp (28g) Challenge salted butter, melted
  • CHEESECAKE FILLING
  • 6 6 6 tbsp (84g) butter
  • 24 24 24 ounces (678g) Challenge cream cheese, room temperature
  • 1/2 1/2 1/2 cup (104g) sugar
  • 3/4 3/4 3/4 cup (108g) light brown sugar. loosely packed
  • 3 3 3 tbsp (24g) all purpose flour
  • 3/4 3/4 3/4 cup (173g) sour cream, room temperature
  • 1 1 1 tbsp vanilla extract
  • 4 4 4 large eggs, room temperature
  • 1 1 1 cup toasted pecans (above)
  • CRUST
  • 2 1/4 2 1/4 1/4 cups (302g) graham cracker crumbs
  • 1/2 1/2 1/2 cup (112g) Challenge salted butter, melted
  • 3 3 3 tbsp (39g) sugar
  • 1 1 1 tsp ground cinnamon
  • CINNAMON WHIPPED CREAM
  • 1 1 1 cup (240ml) heavy whipping cream, cold
  • 1/2 1/2 1/2 cup (58g) powdered sugar
  • 1 1 1 tsp vanilla extract
  • 1/2 1/2 1/2 tsp ground cinnamon
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Better Bran Muffins

Better Bran Muffins

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The test kitchen prefers Kellogg's All-Bran Original cereal in this recipe

  • 1 cup raisins
  • 1 teaspoon water
  • 2 1/4 cups All-Bran Original cereal (5 ounces)
  • 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
  • 1/2 cup whole-wheat flour (2 1/2 ounces),
  • 2 teaspoons baking soda
  • 1/2 teaspoon table salt
  • 1 large egg
  • 1 large egg yolk
  • 2/3 cup packed light brown sugar (4 2/3 ounces)
  • 3 tablespoons mild molasses (or light)
  • 1 teaspoon vanilla extract
  • 6 tablespoons unsalted butter (3/4 stick), melted and cooled
  • 1 3/4 cups plain whole-milk yogurt
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Ciabatta Bread

Ciabatta Bread

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Two tablespoons of nonfat milk powder can be used in place of the liquid milk; increase the amount of water in the ...

  • Biga
  • 1 cup unbleached all-purpose flour (5 ounces)
  • 1/8 teaspoon instant or rapid-rise yeast
  • 1/2 cup water (4 ounces), at room temperature
  • Dough
  • 2 cups unbleached all-purpose flour (10 ounces)
  • 1/2 teaspoon instant or rapid-rise yeast
  • 1 1/2 teaspoons table salt
  • 3/4 cup water (6 ounces), at room temperature
  • 1/4 cup milk (2 ounces), at room temperature (see note)
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Slow-Cooker Chicken Piccata

Slow-Cooker Chicken Piccata

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Step 1 Stir together flour, salt, and pepper

  • 1/2 1/2 2 1/8 (about 2 1/8 oz.) all-purpose flour
  • 1 1 1 teaspoon kosher salt
  • 1/2 1/2 1/2 teaspoon black pepper
  • 6 6 5 skinless bone-in chicken breasts (about 5 lb.)
  • 1/4 1/4 1/4 cup salted butter, divided
  • 2 2 2 tablespoons olive oil, divided
  • 3/4 3/4 3/4 cup chicken broth
  • 2/3 2/3 2/3 cup dry white wine
  • 1/2 1/2 1/2 cup drained and rinsed capers
  • 1/2 1/2 4 cup fresh lemon juice (from about 4 lemons)
  • 2 2 2 tablespoons cold water
  • 1 1/2 1 1/2 1/2 tablespoons cornstarch
  • 6 6 6 lemon wedges
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