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Recipes
Raspberry Lemon Bundt Cake
By norsegal8
Lemon Cake Preheat the oven to 350 degrees and butter and flour (or use pan release) a bundt pan
- 1 1/2 1 1/2 170g) 1/2 (3/4 cup or 170g) sticks unsalted butter room temperature
- 1 1/2 1 1/2 1/2 c (300g) granulated sugar
- 4 4 4 large eggs room temperature
- 2 1/2 2 1/2 1/2 c (285g) cake flour
- 1/2 1/2 1/2 tsp. kosher salt
- 2 1/2 2 1/2 1/2 tsp. (12g) baking powder
- 1 1/4 1 1/4 1/4 c (300g) milk room temperature
- 2 2 2 tbsp. vegetable oil
- 2 2 2 tsp. lemon extract
- 1 1 1 1/4 (6 ounces or 1 1/4 cups) package raspberries
- 1 1 1 tbsp. flour for sifting raspberries
- 1 1 1 tbsp. fresh lemon zest for garnish
- RASPBERRY GLAZE
- 6 6 6 oz. raspberries (save a few for garnish)
- 3 3 3 oz. cream cheese at room temperature
- 1/4 1/4 1/4 cup heavy whipping cream
- 2 3 2 3 2 or 3 cups powdered sugar
Chicken Milanese - Breaded Chicken Cutlets with Parmesan
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), tenderloins removed and reserved for another use
- 1/2 cup kosher salt or 1/4 cup table salt
- 1/2 cup granulated sugar
- 4 - 6 slices high-quality white bread (about 1 1/4 cups fresh bread crumbs) such as Pepperidge Farm, crusts removed and torn into rough 1 1/2-inch pieces
- 1/4 cup grated Parmesan cheese
- Ground black pepper
- 3/4 cup unbleached all-purpose flour
- 2 large eggs
- 1 tablespoon vegetable oil
- 3/4 cup vegetable oil
- Lemon wedges for serving
Pollo Frito
By norsegal8
Recipe courtesy Giada De Laurentiis
- 1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons salt
- 1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
- 1 teaspoon freshly ground black pepper
- 2 cups olive oil (approximate amount)
- 1 cup all-purpose flour (approximate amount)
- Lemon wedges, for garnish
- 6 sprigs fresh Italian parsley, for garnish
Blueberry Sour Cream Coffee Cake Recipe - TOH
By norsegal8
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy
- FILLING:
- 3/4 cup butter, softened
- 1-1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (8 ounces) sour cream
- 1/4 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 cups fresh or frozen blueberries
- GLAZE:
- 1 cup confectioners' sugar
- 2 to 3 tablespoons 2% milk
Scallops Provencal
By norsegal8
2004, Barefoot in Paris, All Rights Reserved
- 1 pound fresh bay or sea scallops
- Kosher salt and freshly ground black pepper
- All-purpose flour, for dredging
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1/2 cup chopped shallots (2 large)
- 1 garlic clove, minced
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 1/3 cup dry white wine
- 1 lemon, cut in 1/2
Southern Shrimp Salad
By norsegal8
Bring 4 cups of water to a boil
- 2 tablespoons shrimp boil tied in cheesecloth
- 2 pounds shrimp cleaned, peeled, and deveined
- 1 cup uncooked white rice
- 1/2 cup onion chopped
- 1/2 cup green olives chopped
- Freshly-ground black pepper to taste
- 1 cup mayonnaise
- Paprika for garnish
- Lemon wedges for garnish
- Tomato wedges for garnish
Classic Stuffed Bell Peppers - ATK
By norsegal8
1. Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat
- Table salt
- 4 medium red bell peppers, yellow, or orange, (about 6 ounces each), 1/2 inch trimmed off tops, cores and seeds discarded
- 1/2 cup long grain white rice
- 1 1/2 tablespoons olive oil
- 1 medium onion, chopped fine (about 1 cup)
- 12 ounces ground beef, preferably ground chuck
- 3 medium cloves garlic, minced
- 1 can (14 1/2 ounces) diced tomatoes, drained, 1/4 cup juice reserved
- 5 ounces Monterey Jack cheese, shredded (1 1/4 cups)
- 2 tablespoons chopped fresh parsley leaves
- Ground black pepper
- 1/4 cup ketchup
French-Style Stuffed Chicken Breasts - ATK
By norsegal8
If your chicken breasts come with the tenderloin attached, pull them off (see “Removing Chicken Tenderloins” be...
- 4 boneless, skinless chicken breasts (8 ounces each) (see note)
- 3 tablespoons vegetable oil
- 10 ounces white mushrooms, trimmed, wiped clean, and sliced thin
- 1 small leek, white part halved lengthwise, washed, and chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1/2 teaspoon chopped fresh thyme leaves
- 1 tablespoon juice from 1 lemon
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh parsley leaves
- Salt and ground black pepper
- 1 cup low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 2 tablespoons unsalted butter
Gravlax and Crème Fraiche Toasts
By norsegal8
For each toast, arrange one large, or two smaller, pieces of gravlax on a cracker, dollop with about 1 teaspoon cr...
- 12 nutty crackers, such as Lesley Stowe Raincoast Crisps
- 12 large or 24 smaller slices of gravlax
- 3/4 About 3/4 cup crème fraiche
- Capers, drained
- Dill
Ham and Asparagus Quiche
By norsegal8
Adjust oven rack to center position and heat the oven to 375 degrees
- 8 asparagus spears, cut on the bias into 1/2-inch pieces
- 2 large eggs
- 2 large egg yolks
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 1/2 tsp. table salt
- 1/2 tsp. white pepper
- pinch of fresh nutmeg
- 4 oz. deli-style baked ham, cut into 1/4-inch dice
- 1 9-inch partially baked pie shell (warm) baked until light golden brown, 5 to 6 minutes