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Recipes
Summer Vegetable Gratin - ATK
By norsegal8
Serves 6-8 as a side or 4 as a light main dish The success of this recipe depends on good-quality produce
- 6 tablespoons extra-virgin olive oil
- 1 pound zucchini, ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
- 2 teaspoons table salt
- 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
- 2 medium onions, halved lengthwise and sliced thin pole to pole (about 3 cups)
- 3/4 teaspoon ground black pepper
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon minced fresh thyme leaves
- 1 large slice white sandwich bread, torn into quarters
- 2 ounces Parmesan cheese, grated (about 1 cup)
- 2 medium shallots, minced (about 1/4 cup)
- 1/4 cup chopped fresh basil leaves
Overnight Cinnamon Rolls
By norsegal8
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butte...
- FILLING:
- DOUGH
- 4 large egg yolks, room temperature
- 1 large whole egg, room temperature
- 2 ounces sugar, approximately 1/4 cup
- 3 ounces unsalted butter, melted, approximately 6 tablespoons
- 6 ounces buttermilk, room temperature
- 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
- 1 package instant dry yeast, approximately 2 1/4 teaspoons
- 1 1/4 teaspoons kosher salt
- Vegetable oil or cooking spray
- 8 ounces light brown sugar, approximately 1 cup packed
- 1 tablespoon ground cinnamon
- Pinch salt
- 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
- ICING:
- 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
- 3 tablespoons milk
- 5 1/2 ounces powdered sugar, approximately 1 1/2 cups
Never-Fail Biscuits - KAF
By norsegal8
Instructions Preheat the oven to 450°F, with a rack in the top third
- 1 1/2 cups King Arthur Unbleached Self-Rising Flour
- 3/4 cup heavy or whipping cream*
- 1/8 to 1/4 teaspoon salt, optional; for a saltier biscuit
- If the dough doesn't come together readily, dribble in an additional 1 to 2 tablespoons cream, to make it totally cohesive.
Latin-Style Chicken and Rice (Arroz con Pollo) - ATK
By norsegal8
1. Adjust an oven rack to the middle position and heat the oven to 350 degrees
- 6 medium garlic cloves, minced
- table salt
- 1 Tbsp. + 2 tsp. white vinegar
- 1/2 tsp. dried oregano
- black pepper
- 4 lbs. bone-in, skin-on chicken thighs
- 2 Tbsp. olive oil
- 1 medium onion, minced
- 1 small green pepper, seeded and chopped fine
- 1/4 tsp. red pepper flakes
- 1/4 cup minced fresh cilantro leaves
- 1 3/4 cups chicken broth
- 8 ounces tomato sauce
- 1/4 cup water, plus more if needed
- 3 cups medium-grain rice
- 1/2 cup green manzanilla olives, pitted and halved
- 1 Tbsp. capers
- 1/2 cup jarred pimento, cut into 2 by 1/2-inch strips
Lasagna with Meatballs
By norsegal8
The assembled lasagna can be wrapped with plastic and refrigerated overnight or wrapped in plastic and covered with...
- Herbed Meatballs
- 1 pound ground beef
- 2 large eggs, lightly beaten
- 1/3 cup minced fresh basil leaves, or minced parsley leaves
- 1/2 cup grated Parmesan cheese or Pecorino Romano (2 ounces)
- 1/2 cup plain dried bread crumbs
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- Olive oil
- Simple Tomato Sauce
- 3 tablespoons olive oil
- 2 medium cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons minced fresh basil leaves or minced parsley leaves
- Salt and ground black pepper
- Noodles and Cheese
- 1 tablespoon table salt
- 1 pound lasagna noodles (18 noodles)
- 1 pound mozzarella cheese, shredded
- 1 cup grated Parmesan cheese (4 ounces), or grated Pecorino Romano
Grilled Polenta Avocado Rounds
By norsegal8
Set your grill to medium-high heat
- 1 tube polenta
- 1 teaspoon vegetable oil
- 1 avocado
- 1 teaspoon lemon juice
- 1/8 teaspoon salt
- 1 green onion, chopped
- 1 tablespoon cotija cheese
Caprese Chicken
By norsegal8
In a large skillet over medium-high heat, heat oil
- 1 1 1 Tbsp. extra-virgin olive oil
- 1 1 1 lb. boneless skinless chicken breasts
- kosher salt
- Freshly ground black pepper
- 1/4 1/4 1/4 c. balsamic vinegar
- 2 2 2 cloves garlic, minced
- 1 1 1 pt. grape tomatoes, halved
- 2 2 2 tbsp. shredded fresh basil
- 4 4 4 slices mozzarella
Creamed Chicken and Biscuit Casserole
By norsegal8
Preheat oven to 350. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish
- 1 small onion
- 1 1/2 teaspoons butter
- 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
- 1 (10 3/4 ounce) can cream of chicken soup
- 1/2 cup mayonnaise
- 1 cup milk
- 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
- 1 1/2 cups shredded mild cheddar cheese
- refrigerated biscuit
French Onion Soup
By norsegal8
Trim the ends off each onion then halve lengthwise
- 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
- 3 tablespoons butter
- 1 teaspoon salt
- 2 cups white wine
- 10 ounces canned beef consume
- 10 ounces chicken broth
- 10 ounces apple cider (unfiltered is best)
- Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
- 1 loaf country style bread
- Kosher salt
- Ground black pepper
- Splash of Cognac (optional)
- 1 cup Fontina or Gruyere cheese, grated
Deviled Crisp Breaded Chicken Cutlets
By norsegal8
If you’d rather not prepare fresh bread crumbs, use panko, or Japanese, bread crumbs, which cook up extracrisp
- 4 boneless, skinless chicken breasts (5 to 6 ounces each), preferably a premium brand, tenderloins removed and reserved for another use
- 1/2 cup kosher salt or 1/4 cup table salt
- 1/2 cup granulated sugar
- 5 - 8 slices high-quality white bread such as Pepperidge Farm, crusts removed and torn into rough 1 1/2-inch pieces
- Ground black pepper
- Cayenne pepper
- 3/4 cup unbleached all-purpose flour
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced fresh thyme leaves
- 1 tablespoon vegetable oil
- 3/4 cup vegetable oil
- Lemon wedges for serving