Norsegal8's profile page
Recipes
Vanilla Pound Cake
By norsegal8
This pound cake is a rich, dark brown outside, with an ultra-fine, golden crumb
- Cake
- 3/4 cup unsalted butter, at room temperature
- 3-ounce package cream cheese, at room temperature
- 3/4 teaspoon salt (1/2 teaspoon if you use salted butter)
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 large eggs, at room temperature
- 3 tablespoons milk
- 2 tablespoons King Arthur Cake Enhancer, optional
- 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
- Topping
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon water
Barbecue Shrimp
By norsegal8
Where I come from, barbeque shrimp has nothing to do with barbeque sauce or even a grill, for that matter
- FOR THE SAUCE BASE:
- 1 tablespoon olive oil
- 2 cups shrimp shells (see below)
- 1/2 cup Worcestershire sauce
- 1 tablespoon + 1 teaspoon black pepper
- 2 tablespoons basic Creole spices
- 1/4 teaspoon whole cloves
- 2 bay leaves
- juice of 1 lemon
- FOR THE SHRIMP:
- 2 pounds jumbo shrimp, shelled and deveined (reserve shells, see above
- 1 cup sauce base (see above)
- 1 cup heavy cream
- 1 cup butter
- 1 large loaf French bread
Hot and Sour Soup - ATK
By norsegal8
To make slicing the pork chop easier, freeze it for 15 minutes
- 7 ounces extra-firm tofu, drained
- 4 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons cornstarch, plus an additional 1 1/2 teaspoons
- 1 boneless, center-cut, pork loin chop (1/2 inch thick, about 6 ounces), trimmed of fat and cut into 1 inch by 1/8-inch matchsticks
- 3 tablespoons cold water, plus 1 additional teaspoon
- 1 large egg
- 6 cups low-sodium chicken broth
- 1 cup bamboo shoots (from one 5-ounce can), sliced lengthwise into 1/8-inch-thick strips
- 4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick (about 1 cup)
- 5 tablespoons black Chinese vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar (see note above)
- 2 teaspoons chili oil (see note above)
- 1 teaspoon ground white pepper
- 3 medium scallions, sliced thin
Lime Shortbread with Dried Cherries
By norsegal8
•In a large bowl, cream butter and confectioners' sugar until blended
- 1 cup butter, softened
- 3/4 cup confectioners' sugar
- 1 tablespoon grated lime peel
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup chopped dried cherries
Asian Spring Rolls with Shrimp
By norsegal8
Makes 8 spring rolls If you can’t find Thai basil, do not substitute regular basil; its flavor is too gentle to ...
- 1 teaspoon granulated sugar
- 1 1/2 tablespoons fermented fish sauce such as nuoc mam
- 2 1/2 tablespoons lime juice from one lime
- 1 teaspoon table salt
- 3 ounces rice vermicelli
- 8 ounces medium shrimp, peeled with tails removed
- 1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
- 1/3 cup chopped unsalted roasted peanuts
- 1 medium jalapeño chile or 2 Thai chillies, stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
- 1 large cucumber (about 12 ounces), peeled and cut according to illustrations below
- 4 leaves red leaf lettuce or Boston lettuce, halved lengthwise
- 8 round rice paper wrappers (8 inches in diameter)
- 1/2 cup loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces
- 1/2 cup fresh cilantro leaves, loosely packed
Bacon-Scallion Corn Muffins with Cheddar Cheese
By norsegal8
Because these muffins contain bacon, store leftovers in the refrigerator wrapped in plastic
- 8 ounces grated cheddar cheese (2 cups)
- 3 slices bacon (about 3 ounces), cut into 1/2-inch pieces
- 10 - 12 medium scallions, sliced thin, (about 1 1/4 cups)
- 3/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 2 cups unbleached all-purpose flour (10 ounces)
- 1 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 large eggs
- 1/2 cup granulated sugar
- 8 tablespoons unsalted butter (1 stick), melted
- 3/4 cup sour cream
- 1/2 cup milk
White Chocolate and Ginger Cheesecake - Mary Berry
By norsegal8
Preheat oven to 352F. Grease and line the base of a 20cm deep spring form cake tin with parchment paper
- For the base
- 50g butter
- 25g dark chocolate
- 150g digestive biscuits, crushed
- For the filling
- 300g white chocolate, drops or a bar broken into pieces
- 400g full fat cream cheese
- 150ml sour cream
- 2 eggs
- 1 tsp vanilla extract
- 4 balls stem ginger, finely chopped
- For the decoration
- 150g plain chocolate, melted
- 300ml double cream
- 25g marzipan
- red food coloring
- icing sugar for dusting
- Directions
White Chocolate Apricot Oatmeal Cookies
By norsegal8
Directions In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and gran...
- 2 sticks (1 cup) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 3 cups old-fashioned oats
- 1 cup dried apricots, roughly chopped
- 3/4 cup white chocolate chips
- Nonstick cooking spray, for spraying the baking sheets
Red, White and Blue Cake
By norsegal8
Cooks' notes: Cake layers can be made 1 day ahead and chilled or 1 week ahead and frozen
- For red velvet cake layers:**
- 2 1/2 cups sifted cake flour, not self-rising (sift before measuring)
- 1/4 cup unsweetened natural cocoa (such as Hershey's; not Dutch process or extra-dark cocoa)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 (1-ounce) bottle (2 tablespoons) red food coloring
- 1 1/2 teaspoons white or cider vinegar
- 1 1/2 teaspoons vanilla extract
- 3/4 cup sour cream mixed with 1/4 cup water
- For white cake layer:**
- 1 1/3 cups sifted cake flour, not self-rising (sift before measuring)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large egg whites
- 1/4 cup sour cream mixed with 2 tablespoons water
- 5 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil
- 1 tablespoon grated lemon zest (best done with Microplane zester or grater)
- 1 teaspoon vanilla extract
- For cream cheese frosting:**
- 2 1/2 (8-ounce) packages cream cheese (20 ounces total), softened
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
- 2 1/2 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 1/4 cups confectioners' sugar
- For fruit topping:**
- 1 pint (8 ounces) strawberries, preferably small; halve or quarter if large
- 1 pint (12 ounces) blueberries
- 1/2 pint (6 ounces) blackberries
- Special equipment:**
- 2 or 3 (9-inch) round cake pans
- large sifter or sieve
- electric stand mixer (optional)
- pastry brush
- offset metal spatula (for frosting cake)
Country French Omelet
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 1 tablespoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives