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Recipes
Parmesan Roasted Cauliflower
By norsegal8
Preheat oven to 425 degrees F
- 7 cups cauliflower florets, cut to bite sized pieces
- 3 to 4 tbsp olive oil
- 1 cup Italian bread crumbs
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/3 cup parmesan cheese
Broccoli-Cheese Soup - ATK
By norsegal8
To make a vegetarian version of this soup, substitute vegetable broth for the chicken broth
- 2 tablespoons unsalted butter
- 2 pounds broccoli, florets roughly chopped into 1-inch pieces, stems trimmed, peeled, and cut into 1/4-inch-thick slices
- 1 medium onion, roughly chopped (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 teaspoons dry mustard powder
- pinch cayenne pepper
- Table salt
- 3 –4 cups water
- 1/4 teaspoon baking soda
- 2 cups low-sodium chicken broth (see note)
- 2 ounces baby spinach (2 loosely packed cups)
- 3 ounces sharp cheddar cheese, shredded (3/4 cup)
- 1 1/2 ounces Parmesan cheese, grated fine (about 3/4 cup), plus extra for serving
- Ground black pepper
Grilled Lemon Chicken
By norsegal8
1. In a medium bowl, whisk together lemon juice, olive oil, salt, pepper and thyme to make marinade 2
- SATAY SAUCE:
- 3/4 cup lemon juice, fresh squeezed
- 3/4 cup olive oil
- 2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 Tablespoons fresh thyme leaves, minced
- 2 pounds boneless chicken breasts, halved and skins removed
- 1 Tbsp. olive oil
- 1 Tbsp. dark sesame oil
- 2/3 cup red onion, small diced (1 small onion)
- 1 1/2 tsp. minced garlic
- 1 1/2 tsp. minced fresh ginger root
- 1/4 tsp. crushed red pepper flakes
- 2 Tbsp. good red wine vinegar
- 1/4 cup light brown sugar, packed
- 2 Tbsp. soy sauce
- 1/2 cup smooth peanut butter
- 1/4 cup ketchup
- 2 Tbsp. dry sherry
- 1 1/2 tsp. fresh lime juice
Grilled Chipotle-Lime Chicken Breasts
By norsegal8
This chicken can be served with a simply prepared vegetable for a light dinner
- 1 teaspoon minced chipotle chiles in adobo sauce
- 7 teaspoons fresh lime juice
- 6 tablespoons olive oil
- 1 tablespoon minced fresh cilantro 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 (13 by 9-inch)
Black and White Pound Cake - KAF
By norsegal8
This classic marbled pound cake satisfies chocolate and vanilla lovers alike
- VANILLA BATTER
- 1 1/4 cups granulated sugar
- 2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon salt
- 2 1/2 teaspoons baking powder
- 10 tablespoons butter
- 3 large eggs
- 1 1/4 cups buttermilk
- 1 tablespoon vanilla extract
- CHOCOLATE BATTER
- 1/4 teaspoon espresso powder, optional; for enhanced chocolate flavor
- 1/4 cup Dutch-process cocoa, natural cocoa, or Triple Cocoa Blend
- 1/4 cup water
- 1/2 teaspoon baking powder
- 1 cup vanilla batter, from above
- ICING (OPTIONAL)
- 1 cup confectioners' sugar
- 1/4 cup Dutch-process cocoa or natural cocoa
- 1 tablespoon soft butter
- 3 tablespoons water
Sauteed Baby Spinach with Almonds and Golden Raisins
By norsegal8
If you don’t have a microwave-safe bowl large enough to accommodate the entire amount of spinach, cook it in a sm...
- 3 (6-ounce) bags baby spinach (about 16 cups)
- 1/4 cup water
- 2 tablespoons extra-virgin olive oil, plus 2 teaspoons for drizzling
- 4 medium garlic cloves, sliced thin crosswise (about 2 tablespoons)
- 1/4 teaspoon red pepper flakes
- 1/2 cup golden raisins
- Table salt
- 2 teaspoons sherry vinegar
- 1/3 cup slivered almonds, toasted
Tzatziki
By norsegal8
Place the yogurt in a cheesecloth-lined sieve and set it over a bowl
- 4 cups plain yogurt
- 2 hothouse cucumbers, seeded
- 2 Tbsp. plus 1 tsp. kosher salt
- 1 cup sour cream
- 2 Tbsp. champagne vinegar or white wine vinegar
- 1/4 cup lemon juice
- 2 Tbsp. olive oil
- 1 Tbsp. minced garlic (2 cloves)
- 1 Tbsp. minced fresh dill
- 1/4 tsp. pepper
Baked Shrimp Scampi
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 pounds (12 to 15 per pound) shrimp in the shell
- 3 tablespoons good olive oil
- 2 tablespoons dry white wine
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 4 teaspoons minced garlic (4 cloves)
- 1/4 cup minced shallots
- 3 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh rosemary leaves
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1 extra-large egg yolk
- 2/3 cup panko (Japanese dried bread flakes)
- Lemon wedges, for serving
Salami Crisps with Sour Cream and Basil
By norsegal8
Recipe courtesy Giada De Laurentiis
- 24 (1/8-inch to 1/4-inch) slices Italian dry Genoa salami (about 4 ounces)
- 1/3 cup sour cream
- 3 tablespoons thinly sliced fresh basil leaves
Chicken Xacuti - India
By norsegal8
Instructions First make the masala paste: Place all of the spices in a small, dry skillet over medium heat and to...
- For the Masala Paste:
- 1 1/2 pounds diced chicken (dark meat yields the most flavor)
- 3 tablespoons coconut oil
- 2 yellow onions, chopped
- 1 1/2 cups chicken broth
- 1 tablespoon tamarind
- 1 teaspoon salt
- 1/4 cup chopped cilantro
- 1 cup shredded dried coconut, toasted in a dry skillet until lightly browned
- 4 dried red chilies, seeds removed and broken into pieces
- 1 teaspoon cumin seeds
- 1 1/2 tablespoons coriander seeds
- 10 black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon carom (ajwain) seeds
- 1 tablespoon poppy seeds
- 6 whole cloves
- 2 inch piece cinnamon stick
- 4 wholestar anise
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground mace
- 1/4 teaspoon ground nutmeg
- 4 cloves garlic, minced
- 2 teaspoons minced fresh ginger