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Recipes
Ruth Anderson's Potato Salad
By norsegal8
Peel the potatoes. Boil for about 20 minutes, or until medium-soft
- 3 lbs. red potatoes
- 2 cups diced celery
- 2 Tbsp. salt
- 1 onion, chopped
- 1 cup mayonaisse
- 2 Tbsp. mustard
- 2 Tbsp. vinegar
- 1/2 tsp. Tabasco sauce
- 6 hard-boiled eggs
- salt
- pepper
Grilled Porterhouse or T-Bone Steaks
By norsegal8
When arranging the lit coals in step 2, make sure that they are in an even layer
- 2 porterhouse steaks or T-bone steaks, each 1 to 1 1/2 inches thick (about 1 3/4 pounds each) (see note)
- 4 teaspoons kosher salt or 2 teaspoons table salt
- 2 teaspoons ground black pepper
Horseradish Cream Sauce - ATK
By norsegal8
Whisk cream in medium bowl until thickened but not yet holding soft peaks, 1 to 2 minutes
- 1/2 cup heavy cream
- 1/2 cup prepared horseradish
- 1 teaspoon table salt
- 1/8 teaspoon ground black pepper
Classic Meat Loaf - ATK
By norsegal8
1. FOR THE GLAZE: Mix all ingredients in small saucepan; set aside
- Brown Sugar - Ketchup Glaze
- 1/2 cup ketchup or chili sauce
- 4 tablespoons brown sugar
- 4 teaspoons cider vinegar or white vinegar
- Meatloaf
- 2 teaspoons vegetable oil
- 1 medium onion, chopped medium
- 2 medium cloves garlic, minced
- 2 large eggs
- 1/2 teaspoon dried thyme
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon hot pepper sauce
- 1/2 cup whole milk or plain yogurt
- 1 pound ground beef chuck
- 1/2 pound ground pork
- 1/2 pound ground veal
- 2/3 cup Saltine crackers, crushed (about 16), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
- 1/3 cup minced fresh parsley leaves
- 6 - 8 ounces bacon, thin sliced (8 to 12 slices, depending on loaf shape)
Classic Chocolate Mousse
By norsegal8
•Beat 1/2 cup cream in medium bowl until stiff peaks form; cover and chill
- 3/4 cup chilled heavy cream, divided
- 4 large egg yolks
- 1/4 cup espresso or strong coffee, room temperature
- 3 tablespoons sugar, divided
- 1/8 teaspoon kosher salt
- 6 ounces semisweet chocolate (60-72% cacao), chopped
- 2 large egg whites
Salsa Verde
By norsegal8
Two slices of sandwich bread pureed into the sauce keeps the flavors balanced and gives the sauce body
- 2 slices white sandwich bread
- 1 cup extra-virgin olive oil
- 1/4 cup lemon juice from two lemons
- 4 cups packed flat-leaf parsley leaf, washed and dried thoroughly
- 4 anchovy fillets
- 4 tablespoons capers, drained
- 2 small cloves garlic, minced or pressed through garlic press (about 1 teaspoon)
- 1/4 teaspoon table salt
Lemon Cheesecake Meringue Pie
By norsegal8
Preheat oven to 350 degrees
- CHEESECAKE
- 1 1/2 cups graham crumbs
- 1/4 cup melted butter
- 3 packages 8oz each cream cheese
- 2/3 cup sugar
- 3 eggs
- LEMON FILLING
- 1 cup sugar
- 1/3 cup corn starch
- 6 egg yolks
- 1 1/2 cups water
- 2 lemons zested & juiced
- 1 tablespoon butter
- MERINGUE
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar
Bacon, Potato and Cheddar Frittata
By norsegal8
Adjust the oven rack to upper-middle position, about 5 inches from the heating element; heat the broiler
- 12 large eggs
- 3 tablespoons half and half
- 8 ounces bacon (8 slices), cut into 1/4-inch pieces
- 1 lb. Yukon gold poatoes, peeled and cut into 1/2-inch cubes
- 4 ounces cheddar cheese, cut into 1/4-inch cubes
- 3 scallions, sliced thinly on the bias
- table salt
- pepper
Chocolate-Cherry Bar Cookies with Hazelnuts
By norsegal8
If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in ...
- Butter Cookie Dough
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 3/4 cup superfine sugar (5 1/2 ounces)
- 1 cup dried chopped cherries
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
- 2 teaspoons vanilla extract
- 2 tablespoons cream cheese, at room temperature
- 1 1/2 cups semisweet chocolate chips (9 ounces)
- 1 1/2 cups hazelnuts (7 ounces), toasted, skinned, and chopped
Grilled Argentine Steaks with Chimichurri Sauce
By norsegal8
The chimichurri sauce can be made up to 3 days in advance
- Chimichurri Sauce
- 1/4 cup hot water
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt (see note)
- 1 1/3 cups loosely packed flat-leaf parsley leaves
- 2/3 cup loosely packed cilantro leaves
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Steak
- 1 tablespoon cornstarch
- 2 tablespoons kosher salt (see note)
- 4 boneless strip steaks, 1 1/2 inches thick (about 1 pound each) (see note)
- 4 (2-inch) unsoaked wood chunks (see note)
- Ground black pepper