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Recipes
General Tso's Chicken - F&W
By norsegal8
Step 1 In a medium bowl, combine the toasted sesame oil with the egg white, 1 tablespoon of the soy sauce a...
- 1 1/2 teaspoons toasted sesame oil
- 1 large egg white
- 1/4 cup plus 1 tablespoon soy sauce
- 1/4 cup plus 3 tablespoons cornstarch
- 1 pound skinless boneless chicken thighs, trimmed and cut into 1 1/2-inch pieces
- 1 cup low-sodium chicken broth
- 1 teaspoon Chinese chile-garlic sauce
- 3 tablespoons sugar
- 1 tablespoon vegetable oil, plus more for frying
- 2 tablespoons very finely chopped fresh ginger
- 2 large garlic cloves, minced
- 4 scallions, thinly sliced
- Steamed broccoli and white rice, for serving
Grilled Chicken Fajitas
By norsegal8
The chicken and vegetables in these fajitas are only mildly spicy
- 1/3 cup lime juice, from 2 to 3 limes
- 6 tablespoons vegetable oil
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons brown sugar
- 1 jalapeño chile, seeds and ribs removed, chile minced
- 1 1/2 tablespoons minced fresh cilantro leaves
- Salt and ground black pepper
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds), trimmed of fat, tenderloins removed, breasts pounded to 1/2-inch thickness
- 1 large red onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate rings)
- 1 large red bell pepper (about 10 ounces), quartered, stemmed, and seeded
- 1 large green bell pepper (about 10 ounces), quartered, stemmed, and seeded
- 8 - 12 plain flour tortillas (6-inch)
Chiffon Cake
By norsegal8
If the egg whites to be whipped are not at room temperature, set them in a pan placed in hot tap water and stir the...
- 1 1/2 cups granulated sugar
- 1 1/3 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon table salt
- 7 large eggs, 2 left whole, 5 separated
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 teaspoon cream of tartar
Muskotnittar (Swedish Nutmeg Cookies)
By norsegal8
Another sliced cookie, muskotsnittar is a hassle-free, spiced cookie that pairs well with coffee
- 2/3 cup firmly packed brown sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 cup plus 1 tablespoon unsalted butter, room temperature
- 2 cups all-purpose flour
Roasted Red Bell Peppers
By norsegal8
Cooking times vary, depending on the broiler, so watch the peppers carefully as they roast
- 4 red bell peppers (6 to 9 ounces each), prepared according to illustrations below
Shredded Zucchini with Garlic and Herbs
By norsegal8
A shredding and drying technique is the best choice when you are pressed for time and want to cook zucchini indoors
- 3 tablespoons olive oil
- 4 medium zucchini (about 1 1/3 pounds), rinsed, trimmed, shredded, and squeezed dry (see illustrations 1 and 2, below)
- 2 medium cloves garlic, minced
- 2 tablespoons minced fresh parsley leaves, or tarragon, basil, or mint
- Salt and ground black pepper
Chocolate-Mint Nightcaps
By norsegal8
These cookies are made as simple drop cookies with a batter that spread and bakes to wafer thinness
- THE GANACHE
- 12 ounces semisweet chocolate, coarsely chopped
- 1 1/2 cups heavy cream
- 1 tablespoon chopped fresh mint
- THE COOKIES
- 1 1/2 cups cake flour
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 3/4 cup sugar
- 4 large eggs
- 1 teaspoon vanilla
Quick and Easy Peppermint Fudge
By norsegal8
Directions Line an 8-inch square baking pan with foil
- Cooking spray, for spraying the foil
- 3 cups semisweet chocolate chips
- One 14-ounce can sweetened condensed milk
- Red and white peppermint candies, crushed, for topping
Mustard-Maple Roasted Salmon
By norsegal8
Watch how to make this recipe
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon light mayonnaise
- 2 teaspoons pure maple syrup
- Four 5-ounce skinless center-cut salmon fillets
- Kosher salt and freshly ground black pepper
Prinsesstarta (Princess Cake) - Mary Berry
By norsegal8
Directions For the vanilla custard, pour the milk into a pan with the vanilla seeds and vanilla pod and place over ...
- For the vanilla custard:
- 600 600ml 600ml (20 fl oz) milk
- 1 1 1 vanilla pod, split in half lengthways and seeded scraped out
- 6 6 6 free-range egg yolks
- 100 100g 1/2 (3 1/2 oz) caster sugar
- 50 50g 3/4 (1 3/4 oz) cornflour
- 50 50g 3/4 (1 3/4 oz) unsalted butter
- For the jam:
- 200 200g 200g (7 oz) raspberries
- 175 175g 175g (6 oz) jam sugar
- For the sponge:
- 4 4 4 large free-range eggs
- 150 150g 1/2 (5 1/2 oz) caster sugar
- 75 75g 1/2 (2 1/2 oz) cornflour
- 75 75g 1/2 (2 1/2 oz) plain flour
- 1 1 1 tsp baking powder
- 50 50g 3/4 (1 3/4 oz) butter, melted
- For the fondant rose:
- 25 25g 25g (1oz) pink ready-to-roll icing
- icing sugar, for dusting
- decorate:
- 750 750ml 1/3 (1 1/3 pints) double cream
- 50 50g 3/4 (1 3/4 oz) dark chocolate (36% cocoa solids), melted
- For the marzipan:
- 400 400g 400g (14 oz) ground almonds
- 150 150g 1/2 (5 1/2 oz) caster sugar
- 250 250g 250g (9 oz) icing sugar, plus extra for dusting
- 2 2 2 medium free-range eggs, beaten
- 1 1 1 tsp almond extract
- green food coloring paste (do not use liquid food coloring)