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Recipes
Pasta Primavera - Giada
By norsegal8
Primavera is Italian for "spring", and that's what this dish tastes like
- 3 carrots, peeled
- 2 medium or 1 large zucchini
- 2 yellow summer squash
- 1 yellow bell pepper
- 1 red bell pepper
- 1 onion, thinly sliced
- 1/4 cup olive oil
- 1 Tbsp. dried Italian herbs or herbs de Provence
- 2 tsp. kosher salt, plus more to taste
- 2 tsp. black pepper
- 1 lb. dried farfalle pasta
- 15 cherry tomatoes, halved
- 3/4 cup shredded Parmesan cheese
Lemon-Parsley Sauce
By norsegal8
Why this recipe works:When developing our veal scaloppini recipe, we discovered that a decidedly unglamorous produc...
- 2 teaspoons vegetable oil
- 2 medium shallots, minced (about 1/3 cup)
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons minced fresh parsley leaves
- 2 tablespoons unsalted butter, cut into 4 pieces
- Salt and ground black pepper
- 1 - 2 tablespoons fresh lemon juice from 1 lemon
Cinnamon Sour Cream Coffee Cake
By norsegal8
Instructions Cinnamon Streusel Combine the flour, brown sugar, cinnamon, nutmeg, and butter in a medium bowl
- CINNAMON STREUSEL
- 1 1/3 cups all-purpose flour
- 3 /4 cup light brown sugar packed
- 1 tablespoon cinnamon
- 1 /2 teaspoon nutmeg
- 3 /4 cup butter melted
- CAKE
- 1 /2 cup butter room temperature
- 1 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 /2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 /2 cup sour cream or plain Greek yogurt
Danish Ham Baked in a Blanket (Skinke I Sengetaeppe)
By norsegal8
The Danes are not the only ones who bake ham in a blanket, but this is an especially tasty version
- PASTRY:
- 12-pound boneless, smoked, fully-cooked ham
- 1/2 cup Dijon mustard
- 1/2 cup honey
- 9 cups all-purpose flour
- 6 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon sage leaves, ground
- 1 1/2 cups unsalted butter
- 2 cups milk
- GLAZE:
- 1 egg, beaten
- 1 tablespoon water
- SAUCE:
- 1/2 cup water
- 1/2 cup honey
- 1 teaspoon freshly pulverized cardamom seeds
- 6 large, fresh mint leaves
- 1/4 taspoon salt
- 1/2 cup port wine
Grilled Lemon-Parsley Chicken Breasts
By norsegal8
This chicken can be served with a simply prepared vegetable for a light dinner
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 6 tablespoons olive oil
- 1 tablespoon minced fresh parsley leaves
- 1 1/4 teaspoons sugar
- Salt and ground black pepper
- 3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)
- 2 tablespoons water
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat
- Vegetable oil for grill rack
- Large disposable aluminum baking pan
Tomatillo Sauce - ATK
By norsegal8
You will need at least a 15-ounce can of tomatillos for this recipe
- 1/2 slice hearty white sandwich bread, cut into 1/2-inch pieces
- 1/4 cup pepitas
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, sliced thin
- 1 cup canned tomatillos, rinsed
- 2 tablespoons jarred sliced jalapeños plus 2 teaspoons brine
- 2 tablespoons fresh cilantro leaves
- 1 teaspoon honey
- 1/2 teaspoon salt
Cauliflower Alfredo Sauce - The Kitchen
By norsegal8
Bring a large pot of salted water to a boil
- Sea salt and coarsely ground black pepper
- 2 cups cauliflower florets
- 1 pound fettuccine noodles
- 1 cup 2 percent milk
- 3 tablespoons unsalted butter
- 1 clove garlic, lightly smashed
- 1 1/2 cups grated Parmesan
- Olive oil, for searing the shrimp
- 15 to 20 peeled medium shrimp
- Chopped fresh parsley, for garnish
Raspberry Streusel Bars
By norsegal8
This recipe can be made in a standing mixer or a food processor
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 2/3 cup granulated sugar (about 4 3/4 ounces)
- 1/2 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks) plus 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature
- 1/4 cup packed brown sugar (1 3/4 ounces), light or dark
- 1/2 cup rolled oats (1 1/2 ounces), old-fashioned
- 1/2 cup pecans (2 ounces), chopped fine
- 3/4 cup raspberry preserves (8 1/2 ounces)
- 3/4 cup fresh raspberries (3 1/2 ounces)
- 1 tablespoon lemon juice from 1 lemon
Orange-Cardamom Pineapple Upside Down Cake
By norsegal8
For this recipe, we prefer to use a 9-inch pan with sides that are at least 2 inches high
- Pineapple Topping
- 1 medium fresh pineapple (about 4 pounds), prepared according to illustrations below (about 4 cups prepared fruit)
- 1 cup firmly packed light brown sugar (7 ounces)
- 1 tablespoon grated orange zest
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Cake
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 3/4 teaspoon ground cardamom
- 8 tablespoons unsalted butter (1 stick), softened but still cool
- 3/4 cup granulated sugar (5 1/4 ounces)
- 1 teaspoon vanilla extract
- 2 large eggs at room temperature
- 1 egg white at room temperature
- 1/3 cup whole milk at room temperature
Cháo - Chicken Rice Porridge
By norsegal8
This is the breakfast of champions, Vietnamese style! Cháo, called congee in English, jook in Cantonese, zhou in M...
- 1 (3-lb./ 1.5 kg) whole chicken
- 6 whole scallions
- thumb-sized piece of fresh ginger, crushed
- 1 tbsp. (15 ml) salt, plus more to taste
- 1 c. (250 ml) jasmine rice
- 12 c. (3 L) store-bought or homemade chicken stock
- 1 (2- x 1-inch/5- x 2.5-cm) piece fresh ginger, peeled and cut into 1/4-inch- (0.5-cm-) thick coins
- freshly ground black pepper
- FOR THE GARNISHES
- finely chopped scallions, white and light green parts only
- finely chopped fresh cilantro
- coarsely chopped roasted peanuts
- fried shallots