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Recipes
Spicy Mocha
By norsegal8
Recipe courtesy Giada De Laurentiis
- 4 1/2 cups whole milk
- 4 small dried red chilies (such as chilies de arbol)
- 3 cinnamon sticks, broken in half
- 3 cups espresso
- 1 1/2 cups sugar
- 1 1/4 cups unsweetened cocoa powder
- 1/2 cup powdered sugar
- 1 cup whipping cream
Escarole and Bean Soup
By norsegal8
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 2 garlic cloves, chopped
- 1 pound escarole, chopped
- Salt
- 4 cups low-salt chicken broth
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (1-ounce) piece Parmesan
- Freshly ground black pepper
- 6 teaspoons extra-virgin olive oil
- Serving suggestion: crusty bread
Sweetened Whipped Cream
By norsegal8
2006, Barefoot Contessa at Home, All Rights Reserved
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
Coconut Macaroons
By norsegal8
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 2 extra-large egg whites, at room temperature
- 1/4 teaspoon kosher salt
Cardamom Cream Cake
By norsegal8
Preheat the oven to 350 degrees
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon freshly ground cardamom
- 1/8 teaspoon salt
- 3 eggs, at room temperature
- 1 1/2 cups heavy cream
- powdered sugar
Cheesy Potato Soup
By norsegal8
Melt butter in a medium saucepan over medium-high heat
- 1 tablespoon butter
- 1 cup chopped onion
- 2 1/2 tablespoons all-purpose flour
- 3 cups chopped red potato (about 1 pound)
- 1 1/4 cups 1% low-fat milk
- 3/4 cup fat-free, lower-sodium chicken broth
- 1/2 cup water
- 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
- 1/8 teaspoon ground red pepper
- 2 tablespoons chopped green onions
- Calories 225
- Fat 6.9g
- Satfat 4.1g
- Monofat 1g
- Polyfat 0.2g
- Protein 9.9g
- Carbohydrate 32.7g
- Fiber 2.6g
- Cholesterol 21mg
- Iron 1.5mg
- Sodium 250mg
- Calcium 322mg
- Calories 225
- Fat 6.9g
- Satfat 4.1g
- Monofat 1g
- Polyfat 0.2g
- Protein 9.9g
- Carbohydrate 32.7g
- Fiber 2.6g
- Cholesterol 21mg
- Iron 1.5mg
- Sodium 250mg
- Calcium 322mg
Apple Crostata
By norsegal8
Inspired by George Germon and Johanne Killeen Cucina Simpatica
- 1 cup all-purpose flour
- 2 tablespoons granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced
- 2 tablespoons ice water
- 1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
- 1/4 teaspoon grated orange zest
- 1/4 cup flour
- 1/4 cup granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 4 tablespoons (1/2 stick) cold unsalted butter, diced
Broccoli Wild Rice Casserole - Ree Drummond
By norsegal8
Add the wild rice to a medium saucepan with 5 cups of the chicken broth
- 2 cups uncooked wild rice
- 8 cups low-sodium chicken broth or stock, plus more if needed for thinning
- 3 heads broccoli, cut into small florets
- 8 tablespoons (1 stick) butter
- 1 pound white button or cremini mushrooms, finely chopped
- 1 medium onion, finely diced
- 2 carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 teaspoon salt, or more to taste
- 1 teaspoon black pepper, or more to taste
- 1 cup panko breadcrumbs
- 2 tablespoons minced fresh parsley
Quiche Lorraine
By norsegal8
Quiche Lorraine, a rich, eggy, cheese custard cradling bacon, eggs, ham and chives in a golden crust, is one of tho...
- one 9-inch piecrust
- 1/4 pound bacon (about 5 slices) diced
- 1/2 large onion, diced (3/4 cup)
- 1/4 pound ham, diced (3/4 cup)
- 1 cup milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large eggs
- 2 tablespoons fresh chives
- 1 cup shredded Swiss, Gruyère or sharp cheddar cheese
Tangerine and Ginger Relish - ATK
By norsegal8
1. Place tangerines in fine-mesh strainer set over medium bowl and drain for 15 minutes
- 4 tangerines, rind and pith removed and segments cut into 1/2-inch pieces (about 1 cup)
- 1 scallion, sliced thin (about 1/4 cup)
- 1 1/2 teaspoons grated fresh ginger
- 2 teaspoons juice from 1 lemon
- 2 teaspoons extra virgin olive oil
- Salt and ground black pepper