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Recipes
Pub-Style Burgers
By norsegal8
Sirloin steak tips are also sold as flap meat
- 2 pounds sirloin steak tips, trimmed of excess fat and cut into 1/2-inch chunks (see note)
- 4 tablespoons unsalted butter, melted and cooled slightly
- Table salt and ground black pepper
- 1 teaspoon vegetable oil
- 4 hamburger buns, toasted and buttered
Parmesan Crisps - Updated
By norsegal8
Directions Preheat the oven to 350 degrees F
- 1 (4-ounce) piece of Parmesan Reggiano cheese (without the rind)
- 1 tablespoon all-purpose flour
- 1 teaspoon minced fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Double Chocolate Pudding
By norsegal8
Directions Beat the egg yolks and sugar until light yellow and thick in the bowl of an electric mixer fitted with ...
- 6 extra-large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons very good cocoa powder
- Pinch salt
- 2 cups milk
- 1 -ounce very good semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
Spinach & Artichoke Chicken
By norsegal8
"This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!"
- 1 (15 ounce) can artichoke hearts, drained and chopped
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- 1 pinch garlic pepper
- 4 skinless, boneless chicken breast halves
Grilled Skirt Steak with Herb Salsa Verde
By norsegal8
Recipes & Menus | recipes Grilled Skirt Steak with Herb Salsa Verde The secret to this flavorful sauce, which is ...
- 1/2 cup olive oil, divided
- 4 garlic cloves, finely chopped
- 1 tablespoon finely grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 cups coarsely chopped fresh herbs, such as tarragon, savory, and mint
- 1 cup coarsely chopped flat-leaf parsley leaves
- 1 skirt steak (about 1 1/2 pounds), trimmed, cut into two or three 10-inch pieces
- Lemon wedges
Thai-Style Stir-Fried Noodles w/ Chicken and Broccolini
By norsegal8
1. FOR THE CHILE VINEGAR: Combine vinegar and serrano in bowl
- INGREDIENTS
- Chile Vinegar
- 1/3 1/3 1/3 cup white vinegar
- 1 1 1 serrano chile, stemmed and sliced into thin rings
- Stir-Fry
- 2 2 1/4-inch (6-ounce) boneless, skinless chicken breasts, trimmed and cut against grain into 1/4-inch thick slices
- 1 1 1 teaspoon baking soda
- 8 8 8 ounces (1/4-inch-wide) rice noodles
- 1/4 1/4 1/4 cup vegetable oil
- 1/4 1/4 1/4 cup oyster sauce
- 1 1 2 tablespoon plus 2 teaspoons soy sauce
- 2 2 2 tablespoons packed dark brown sugar
- 1 1 1 tablespoon white vinegar
- 1 1 1 teaspoon molasses
- 1 1 1 teaspoon fish sauce
- 3 3 3 garlic cloves, sliced thin
- 3 3 3 large eggs
- 10 10 1-inch 1/2-inch broccolini, florets cut into 1-inch pieces, stalks cut on bias into 1/2-inch pieces (5 cups)
Pasta, Pesto and Peas
By norsegal8
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes, until each pa...
- 3/4 lb. fusilli pasta
- 3/4 lb. bow-tie pasta
- 1/4 cup olive oil
- 1 1/2 cups homemade pesto
- 1 10-ounce package frozen chopped spinach, defrosted and squeezed dry
- 3 Tbsp. fresh squeezed lemon juice
- 1 1/4 cups mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups frozen peas, defrosted
- 1/3 cup pignolis, toasted
- 3/4 tsp. kosher salt
- 3/4 tsp. pepper
Chicken with 40 Cloves of Garlic - CI
By norsegal8
Try not to purchase heads of garlic that contain enormous cloves; if unavoidable, increase the foil-covered baking ...
- Table salt
- 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks) and trimmed of excess fat.
- Ground black pepper
- 3 large heads garlic (about 8 ounces), outer papery skins removed, cloves separated and unpeeled
- 2 medium shallots, peeled and quartered pole to pole
- 1 tablespoon olive oil
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 3/4 cup dry vermouth or dry white wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons unsalted butter
Roasted Carrots
By norsegal8
Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 12 carrots
- 3 tablespoons good olive oil
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoons freshly ground black pepper
- 2 tablespoons minced fresh dill or parsley
Vegetable Risotto - Lidia
By norsegal8
When making risotto, choose any vegetable that is in season
- 1/2 pound broccoli (about 1 medium-sized stalk)
- 1 cup blanched fava beans or frozen lima beans
- 1/2 teaspoon salt, plus more as needed
- 3 tablespoons extra-virgin olive oil
- 1/2 cup minced scallions, greens included, (about 6)
- 1 tablespoon minced shallot
- 2 1/2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 6 1/2 cups hot vegetable stock or chicken broth
- 2 tablespoons unsalted butter, cut into bits
- 1/2 cup freshly grated grana padano, parmigiano reggiano, or pecorino romano cheese
- freshly ground black pepper to taste