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Recipes
Granola - Alton Brown
By norsegal8
Preheat oven to 250 degrees F
- 3 cups rolled oats
- 1 cup slivered almonds
- 1 cup cashews
- 3/4 cup shredded sweet coconut
- 1/4 cup plus 2 tablespoons dark brown sugar
- 1/4 cup plus 2 tablespoons maple syrup
- 1/4 cup vegetable oil
- 3/4 teaspoon salt
- 1 cup raisins
Peach Pie - ATK
By norsegal8
If your peaches are too soft to withstand the pressure of a peeler, cut a shallow X in the bottom of the fruit, bla...
- 3 pounds peaches, peeled, quartered, and pitted, each quarter cut into thirds
- 1/2 cup (3 1/2 ounces) plus 3 tablespoons sugar
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1/8 teaspoon salt
- 2 tablespoons low- or no-sugar-needed fruit pectin
- 1/4 teaspoon ground cinnamon
- Pinch ground nutmeg
- 1 recipe Pie Dough for Lattice-Top Pie (see related content)
- 1 tablespoon cornstarch
Slow-Roasted Pork Roast - ATK
By norsegal8
This recipe requires refrigerating the salted meat for at least 6 hours before cooking
- 1 (4- to 5-pound) center-cut bone-in pork rib roast, chine bone removed
- 2 tablespoons packed dark brown sugar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons pepper
- 1 recipe sauce (see related content)
Shrimp Boil
By norsegal8
This is the recipe we use to boil shrimp for all our basic cold shrimp dishes, such as Shrimp Remoulade
- 1/2 cup salt
- 1/4 cup sweet paprika
- 1 teapoon cayenne pepper
- 1 teaspoon garlic powder
- 1/4 cup lemon juice
- 4 bay leaves
- 1 small onion, sliced 1/4-inch thick
- 1 head garlic, halved crosswise
- 1 sprig fresh thyme
- 1 tablespoon black peppercorns
- 1 tablespoon ground coriander
- 3-4 pounds jumbo shrimp, unpeeled
Basic Crab Pan Sauce and variations
By norsegal8
1. Heat the oil in a small skillet over moderate heat
- 1 tablespoon extra-virgin olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup minced fennel bulb
- 1 teaspoon crushed red pepper flakes
- Leaves from 1 sprig fresh thyme
- Leaves from 1 sprig fresh tarragon
- 1 bay leaf
- 1/2 cup heavy cream
- 1/2 cup dry vermouth
- 1 cup Basic Crab Stock
Simple Bolognese
By norsegal8
IN A LARGE SKILLET, heat the oil over a medium flame
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- 2 garlic cloves, minced
- 1 celery stalk, minced
- 1 carrot, peeled and minced
- 1 lb. ground chuck
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh flat-leaf parsley
- 8 fresh basil leaves, chopped
- 1/2 tsp. salt, plus more to taste
- 1/2 tsp. black pepper, plus more to taste
- 1/4 cup freshly grated Pecorino Romano cheese
Royal Icing
By norsegal8
In a large mixing bowl place the egg white and sugar and beat, preferably with the whisk, at low speed until the su...
- 1 large egg white
- 1 1/3 cups
Skillet Beef Stroganoff
By norsegal8
1. Pat the beef dry with paper towels and season well with salt and pepper
- 1 1/2 lbs. sirloin tips, pounded and cut into 1/2-inch strips
- 4 Tbsp. vegetable oil
- 10 oz. white mushrooms, wiped clean and sliced thin
- 1 medium onion, minced
- 2 Tbsp. all-purpose flour
- 1 1/2 cups chicken stock
- 1 1/2 cups beef stock
- 1/3 cup brandy
- 6 ounces wide egg noodles
- 2/3 cup sour cream
- 2 tsp. lemon juice
Green Goddess Smoothie
By norsegal8
Blend together
- 1/4 avocado, peeled and pitted
- 1 ripe banana
- 1 tablespoon honey
- 1/2 cup green tea
- 1 scoop protein powder
- 1/2 cup ice
- Optional: 1 teaspoon freshly grated ginger
Classic American Garlic Bread
By norsegal8
Garlic bread is best served piping hot, so time it to arrive at the table last, once all the other dishes are finis...
- 9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on
- 6 tablespoons unsalted butter, softened
- 2 tablespoons grated Parmesan cheese
- 1/2 teaspoon table salt
- 1 loaf Italian bread (high-quality); about 1 pound, football-shaped), halved lengthwise
- Ground black pepper