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Recipes
Tuna and Artichoke Panini
By norsegal8
Recipe courtesy Giada De Laurentiis
- 3/4 cup pitted kalamata olives
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon lemon zest
- 1/4 cup mayonnaise
- 2 (6-ounce) cans tuna in olive oil, drained
- 1 (12-ounce) jar marinated artichokes, drained and coarsely chopped
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1 (16-ounce) ciabatta bread, halved horizontally
- 1 tomato, diced
Potato-Fennel Gratin
By norsegal8
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 2 small fennel bulbs
- 1 yellow onion, thinly sliced
- 2 tablespoons good olive oil
- 1 tablespoon unsalted butter
- 2 pounds russet potatoes (4 large potatoes)
- 2 cups plus 2 tablespoons heavy cream
- 2 1/2 cups grated Gruyère cheese (1/2 pound)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Lemongrass Chicken
By norsegal8
Lemongrass is used in a lot of Vietnamese cooking, but this recipe is one of the most popular dishes that calls for...
- 2 tbsp fish sauce
- 2 tbsp chicken stock or water
- Pinch of sugar
- 1/4 cup canola oil
- 1 pound skinless, boneless chicken, a mix of breast and thigh meat, cut into 1-inch cubes
- 1 cup red onion, thinly sliced
- 2 tsp garlic, finely chopped
- 1/4 cup lemongrass, finely minced
- 1 red or green jalapeño chilli, thinly sliced on the diagonal into rings
- 2 tablespoons rice wine
- 1 tablespoon roasted chilli paste
- 2 scallions, trimmed and cut into 1-inch pieces
- 1 tbsp roasted peanuts, finely chopped, to garnish
Temptation Fruitcake
By norsegal8
This luscious fruitcake makes a wonderful hostess gift
- 2/3 cup firmly packed brown sugar
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1/2 cup fruit juice (grape, orange, apple)
- 1/4 cup molasses
- 2 tablespoons brandy
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon mace
- 1 (16 ounce) package diced fruitcake mix
- 1 cup slivered almonds
- 1 cup raisins
- 1 cup currants
Hearty Tomato Soup with Lemon and Rosemary
By norsegal8
In a large soup pot, melt the butter over medium-high heat
- 2 tablespoons butter
- 1 onion, peeled and chopped
- 2 carrots, peeled and chopped
- 2 cloves garlic, chopped
- 1 15-ounce can cannellini (white) beans, drained and rinsed
- 1 28-ounce can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 1 sprig of fresh rosemary, plus 1 teaspoon, minced
- 1/2 teaspoon red pepper flakes
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup creme fraiche
- Zest of one lemon
Swedish Sugar Cake
By norsegal8
Measure flour, sugar, baking powder, cardamom, salt, eggs and whipping cream into a large mixer bowl
- 2 cups all-purpose flour
- 1 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon freshly pulverized cardamom seeds
- 1/2 teaspoon salt
- 3 eggs
- 1 1/2 cups whipping cream
- vanilla wafer crumbs for coating the pan
Popovers - John Besh
By norsegal8
These popovers, courtesy of Chef John Besh of Restaurant August, taste just like their name suggests – eggy and l...
- 1 1/2 cups milk
- 1 1/2 cups all-purpose flour
- 4 eggs
- 1 1/2 tsp salt
- 3 TBSP rendered beef fat (if you’re making a roast) or vegetable oil
Mexican Rice - ATK
By norsegal8
Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and...
- 2 ripe tomatoes (about 12 ounces), cored and quartered
- 1 medium onion, preferably white, peeled, trimmed of root end,and quartered
- 3 medium jalapeño chiles
- 2 cups long grain white rice
- 1/3 cup canola oil
- 4 cloves garlic, minced or pressed through a garlic press (about 4 teaspoons)
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon tomato paste
- 1 1/2 teaspoons table salt
- 1/2 cup minced fresh cilantro leaves
- 1 lime, cut into wedges for serving
Red Lobster Cheddar Biscuits
By norsegal8
1. Heat oven to 450 degrees
- 2 cups Bisquick
- 2/3 cups milk
- 1/4 tsp. garlic powder
- 1/2 cup shredded cheddar cheese
- 1/4 cup butter
- 1/2 tsp. garlic powder
- 1/4 tsp. Old Bay Seasoning
- 1/4 tsp. kosher salt
- 1/2 tsp. parsley flakes
Frittata with Feta, Olives and Sun-dried Tomatoes
By norsegal8
1. Adjust oven rack to upper-middle position and heat oven to 350 degrees
- 1 tablespoon olive oil or reserved sundried tomato oil
- 1 small clove garlic, peeled and flattened
- 1 tablespoon minced fresh basil leaves or 1 teaspoon crumbled dried leaves
- 1 tablespoon minced fresh oregano leaves or 1 teaspoon crumbled dried leaves
- 1/4 cup oil-packed sun-dried tomatoes, drained, oil reserved, and tomatoes chopped coarse
- 1/4 cup pitted black olives, or green olives, minced
- 1/3 cup crumbled feta cheese
- 1/4 teaspoon ground black pepper
- 6 large eggs, lightly beaten