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Recipes
Salmon Cakes
By norsegal8
If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish
- 3 tablespoons plus 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch cayenne pepper
- 1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
- 1/2 cup vegetable oil
Chocolate Cheesecake Candy Cane Bars
By norsegal8
For the crust: Preheat the oven to 350 degrees F
- 20 chocolate wafer cookies
- 3 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon finely ground coffee beans
- 1/4 teaspoon fine salt
- 8 ounces semisweet chocolate, finely chopped
- 8 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1/2 cup sour cream
- 2 large eggs, at room temperature
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 teaspoon light or dark corn syrup
- 2 tablespoons sour cream, at room temperature
- 1/2 cup crushed candy canes
Lemon Poppy Muffins
By norsegal8
Remember, if you're short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredie...
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons poppy seeds
- 1/2 teaspoon table salt
- 10 tablespoons unsalted butter, softened
- 1 cup granulated sugar, less 1 tablespoon
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1 1/2 cups plain low-fat yogurt
- Vegetable cooking spray or additional unsalted butter for muffin tins
- 1/4 cup granulated sugar
- 1/4 cup lemon juice
Meatloaf with Ricotta - Lidia
By norsegal8
Most of you have made meatloaf on occasion; you may even have a family-favorite recipe that you make frequently
- 1 1 1 CUP MILK
- 1 1 1 CUP MILK
- 1 1 1 CUP MILK
- 3 3 3 CUPS DAY-OLD BREAD CUBES, FROM A LOAF OF COUNTRY BREAD
- 3 3 3 CUPS DAY-OLD BREAD CUBES, FROM A LOAF OF COUNTRY BREAD
- 3 3 3 CUPS DAY-OLD BREAD CUBES, FROM A LOAF OF COUNTRY BREAD
- 3 3 3 POUNDS GROUND BEEF (FRESHLY GROUND PREFERRED)
- 3 3 3 POUNDS GROUND BEEF (FRESHLY GROUND PREFERRED)
- 3 3 3 POUNDS GROUND BEEF (FRESHLY GROUND PREFERRED)
- 3 3 3 LARGE EGGS, BEATEN WITH A PINCH OF SALT
- 3 3 3 LARGE EGGS, BEATEN WITH A PINCH OF SALT
- 3 3 3 LARGE EGGS, BEATEN WITH A PINCH OF SALT
- 1 1 2 POUND DRAINED FRESH RICOTTA (ABOUT 2 CUPS), PLUS MORE FOR THE SAUCE IF YOU LIKE
- 1 1 2 POUND DRAINED FRESH RICOTTA (ABOUT 2 CUPS), PLUS MORE FOR THE SAUCE IF YOU LIKE
- 1 1 2 POUND DRAINED FRESH RICOTTA (ABOUT 2 CUPS), PLUS MORE FOR THE SAUCE IF YOU LIKE
- 1 1 1 BUNCH SCALLIONS, FINELY CHOPPED (ABOUT 1 CUP)
- 1 1 1 BUNCH SCALLIONS, FINELY CHOPPED (ABOUT 1 CUP)
- 1 1 1 BUNCH SCALLIONS, FINELY CHOPPED (ABOUT 1 CUP)
- 1/2 1/2 1/2 CUP GRATED GRANA PADANO
- 1/2 1/2 1/2 CUP GRATED GRANA PADANO
- 1/2 1/2 1/2 CUP GRATED GRANA PADANO
- 1/4 1/4 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
- 1/4 1/4 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
- 1/4 1/4 1/4 CUP CHOPPED FRESH ITALIAN PARSLEY
- 1/2 1/2 1/2 TEASPOON FRESHLY GRATED NUTMEG
- 1/2 1/2 1/2 TEASPOON FRESHLY GRATED NUTMEG
- 1/2 1/2 1/2 TEASPOON FRESHLY GRATED NUTMEG
- 1 1 1 TABLESPOON KOSHER SALT
- 1 1 1 TABLESPOON KOSHER SALT
- 1 1 1 TABLESPOON KOSHER SALT
- TO GROUND BLACK PEPPER TO TASTE
- TO GROUND BLACK PEPPER TO TASTE
- TO GROUND BLACK PEPPER TO TASTE
- 1/2 1/2 1/2-INCH 2 FRESH MOZZARELLA, CUT IN 1/2-INCH CUBES (ABOUT 2 CUPS)
- 1/2 1/2 1/2-INCH 2 FRESH MOZZARELLA, CUT IN 1/2-INCH CUBES (ABOUT 2 CUPS)
- 1/2 1/2 1/2-INCH 2 FRESH MOZZARELLA, CUT IN 1/2-INCH CUBES (ABOUT 2 CUPS)
- 1/4 1/4 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- 1/4 1/4 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- 1/4 1/4 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- 4 TO 5 4 TO 5 5 CUPS TOMATO SAUCE
- 4 TO 5 4 TO 5 5 CUPS TOMATO SAUCE
- 4 TO 5 4 TO 5 5 CUPS TOMATO SAUCE
Olive-Rosemary Rolls
By norsegal8
Almost any variety of brined or oil-cured olive works in this recipe, although we preferred a mix of both green and...
- 1 3/4 cups water (14 ounces), room temperature
- 2 teaspoons instant yeast
- 2 tablespoons honey
- 3 1/2 cups bread flour (19 1/4 ounces), plus extra as needed for dough and counter
- 1/2 cup whole-wheat flour (2 3/4 ounces)
- 2 teaspoons table salt
- 2 tablespoons chopped fresh rosemary
- 1 1/2 cups pitted olives (6 ounces), rinsed, chopped medium, and patted dry (see note above)
Lemon Curd French Toast with Strawberry Compote
By norsegal8
To make the lemon curd, fill a large bowl with ice and water
- LEMON CURD:
- 6 egg yolks
- 1/3 cup sugar
- 1/3 cup fresh Meyer lemon juice
- 6 Tbsp unsalted butter, cut into small pieces
- FRENCH TOAST:
- 4 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1 vanilla bean, split , scraped and reserved
- 1 loaf brioche, cut into1/2-inch slices
- STRAWBERRY COMPOTE
- 4 cups strawberries, hulled and sliced
- 1/2 cup sugar
- TOPPING:
- 1 cup ricotta cheese
- 1/2 cup heavy cream
- 2 Tbsp. sugar
- 1/4 cup pine nuts, toasted (optional)
Applesauce Snack Cake with Oat-Nut Streusel
By norsegal8
This recipe can be easily doubled and baked in a 13 by 9-inch baking dish
- 3/4 cup dried apples (2 ounces), cut into 1/2-inch pieces
- 1 cup apple cider
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 teaspoon baking soda
- 2/3 cup sugar (4 3/4 ounces)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/8 teaspoon ground cloves
- 2 tablespoons brown sugar
- 1/3 cup chopped pecans (or walnuts)
- 1/3 cup old-fashioned oats (or quick)
- 2 tablespoons unsalted butter, softened
- 1 cup unsweetened applesauce, room temperature
- 1 large egg, room temperature, lightly beaten
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
- 1 teaspoon vanilla extract
Buttermilk Pecan Pie with Raisins
By norsegal8
If you want warm pie, cool the pie thoroughly, then cut and warm it in a 250-degree oven for about twenty minutes
- Pie Shell
- 1 1/4 cups unbleached all-purpose flour, plus extra for dough and rolling surface
- 2 tablespoons confectioners' sugar
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter, chilled, cut into 1/4 -inch pieces
- 2 tablespoons vegetable shortening, frozen, cut into small pieces
- 1 large egg white, chilled, thoroughly mixed with ice water (about 2 tablespoons) to equal 1/4 cup
- 1 large egg yolk, beaten with 1/8 teaspoon water
- Filling
- 6 tablespoons unsalted butter, cut into 1-inch pieces
- 1 1/2 cups granulated sugar
- 1/2 teaspoon table salt
- 3 large eggs
- 2/3 cup buttermilk
- 1/2 cup whole pecans (2 ounces), toasted and chopped into small pieces
- 1/2 cup raisins, chopped fine
Creamy Chicken and Wild Rice Soup
By norsegal8
Step 1 In a large saucepan, melt the butter
- 4 tablespoons unsalted butter
- 3 celery ribs, cut into 1/2-inch pieces
- 2 carrots, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons finely chopped thyme
- Salt
- Pepper
- 1/4 cup all-purpose flour
- 1 cup wild rice (5 ounces)
- 2 quarts chicken stock or low-sodium broth
- 2 cups water
- 4 cups bite-size pieces of roasted chicken or turkey
- 1 cup heavy cream
Star-Spangled Rhapsody
By norsegal8
Raspberry-scented buttercream encases a complexity of textures from soft moist genoise to crisp meringue
- SPECIAL EQUIPMENT NEEDED
- Pastry bag and number 3 round tube and number 22 star tube
- CAKE COMPONENTS
- 1 recipe crisp French Meringue, piped in two 8 1/2-inch spriral discs
- 1 recipe Genoise Classique, top and bottom crusts removed and sliced in half horizontally
- 1 recipe syrup flavored with creme de myrtilles (blueberry liqueur), framboise (raspberry liqueur) or amaretto
- 1 recipe Mousseline Buttercream flavored with framboise eau-de-vie
- 1/3 cup heavy cream softy whipped with 1/4 teaspoon vanilla
- 1 cup Fresh Blueberry Topping and 2 cups raspberries