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Recipes
Chicken and Slicks
By norsegal8
Replacing water with canned chicken broth was a no-brainer and provided a flavorful base for our Chicken and Slicks...
- If you’re short on chicken fat at the end of step 1, supplement it with vegetable oil.
- 3 bone-in, skin-on chicken thighs (about 1 1/2 pounds), excess fat trimmed
- 2 bone-in, skin-on chicken breasts (about 1 1/2 pounds), halved crosswise
- Salt and pepper
- 2 cups plus 6 tablespoons all-purpose flour
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 2 teaspoons minced fresh thyme
- 7 1/2 cups low-sodium chicken broth
- 2 bay leaves
- 1/4 cup Chopped fresh parsley
Roasted Shrimp Cocktail with Green Goddess Dressing
By norsegal8
Directions Preheat the oven to 400 degrees F
- 2 pounds large shrimp (14 to16 shrimp per pound)
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup good mayonnaise
- 1 cup chopped scallions, white and green parts (6 to 7 scallions)
- 1 cup chopped basil leaves (18 to 20 leaves)
- 1/4 cup freshly squeezed lemon juice
- 2 cloves garlic
- 2 teaspoons anchovy paste
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup sour cream
- 2 stalks celery, cut into sticks
Anna's Orange Marmalade
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 4 large seedless oranges
- 2 lemons
- 8 cups sugar
Swedish Farmer Cookies (Bondkakor)
By norsegal8
Combine all the ingredients in the bowl of a food processor
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup sugar
- 1 cup slivered almonds
- 1 tablespoon dark molasses
- 2/3 cup softened butter
- 1 egg
- 2 tablespoons water
Chicken with Wild Mushrooms
By norsegal8
Preheat the oven to 325 degrees
- 2 (3 1/2- to 4-pound) chickens, cut in eighths
- Kosher salt and freshly ground black pepper
- All-purpose flour
- 1/2 cup good olive oil
- 8 whole garlic cloves
- 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
- 8 sprigs fresh thyme, tied with kitchen string
- 1/4 cup dry sherry
- 1 tablespoon minced garlic (3 cloves)
- 2 cups white wine, such as Pinot Grigio
- 2 cups good chicken stock, preferably homemade
- 3 tablespoons unsalted butter, at room temperature
Blue-Ribbon Butter Cake
By norsegal8
Prep: 20 min. Bake: 55 min
- BUTTER SAUCE:
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs, room temperature
- 2 tsp vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 /2 teaspoon baking soda
- 1 /2 teaspoon salt
- 1 cup buttermilk
- 1 cup sugar
- 1 /2 cup butter, cubed
- 1 /4 cup water
- 1 -1/2 teaspoons almond extract
- 1 -1/2 teaspoons vanilla extract
Buttermilk Waffles - ATK
By norsegal8
The secret to great waffles is a thick batter, so don’t expect to pour this one
- 1 cup unbleached all-purpose flour
- 1 tablespoon cornmeal (optional)
- 1/2 teaspoon table salt
- 1 teaspoon baking soda
- 1 egg, separated
- 7/8 cup buttermilk
- 2 tablespoons unsalted butter, melted
Tarragon-Sherry Cream Sauce
By norsegal8
1. Heat oil in 10-inch skillet over medium-high heat until shimmering
- 2 teaspoons vegetable oil
- 2 medium shallots, minced (about 1/3 cup)
- 3/4 cup dry sherry
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 2 tablespoons minced fresh tarragon leaves
- 1/2 teaspoon lemon juice from 1 lemon
Apple Cider Bundt Cake
By norsegal8
Set oven to 350F Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies
- dry ingredients
- 2 cups all purpose flour
- 1 1/2 cups oat flour
- 1 1/2 cups sugar
- 1 tsp cinnamon
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- wet ingredients
- 1 cup apple cider
- 3/4 cup applesauce
- 3/4 cup vegetable oil (I use safflower)
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- topping
- 2 Tbsp unsalted butter, melted
- 1/4 cup sugar
- 1/2 tsp cinnamon
- Instructions
Victoria Sponge - Mary Berry
By norsegal8
Preheat the oven to 350F
- For the sponge
- 4 4 4 large free-range eggs
- 225 225g 225g (8oz) caster sugar, plus extra for sprinkling
- 225 225g 225g (8oz) self-raising flour
- 1 1 1 level tsp baking powder
- 225 225g 225g (8oz) unsalted butter, softened, plus extra for greasing
- For the jam
- 200 200g 200g (7oz) raspberries
- 250 250g 250g (9oz) jam sugar
- For the buttercream
- 100 100g/3 1/2oz 1/2oz unsalted butter, softened
- 200 200g/7oz 200g/7oz icing sugar, sifted
- 2 2 2 tbsp milk