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Recipes
Cheesy Garlic Bread - ATK
By norsegal8
1. Adjust oven rack to middle position and heat oven to 500 degrees
- 9 - 10 medium cloves garlic (about the size of a plump cashew nut), skins left on
- 1/4 cup grated Asiago cheese
- 2 teaspoons Dijon mustard
- 6 tablespoons unsalted butter, softened
- 1/4 cups grated Parmesan cheese
- 1/4 teaspoon table salt
- 1 loaf Italian bread (high-quality; about 1 pound, football-shaped), halved lengthwise
- Ground black pepper
Chocolate Pound Cake
By norsegal8
1. Heat the oven to 325°F
- 3 cups sugar
- 1 cup butter, at room temperature
- 3 eggs
- 1 3/4 cups milk or half and half
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 cup cocoa
- 1 tablespoon baking powder
- 1 teaspoon salt
Scalloped Potatoes - ATK
By norsegal8
The quickest way to slice the potatoes is in a food processor fitted with an 1/8-inch slicing blade
- 2 tablespoons unsalted butter
- 1 medium onion, minced (about 1 cup)
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon chopped fresh thyme leaves
- 1 1/4 teaspoons table salt
- 1/4 teaspoon ground black pepper
- 2 1/2 pounds russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick (see photos below)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 bay leaves
- 4 ounces grated cheddar cheese, shredded (1 cup)
Indoor Pulled Pork with Sweet and Tangy Barbeque Sauce - CI
By norsegal8
Sweet paprika may be substituted for smoked paprika
- Pork
- 1 cup plus 2 teaspoons table salt
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons plus 2 teaspoons liquid smoke
- 1 boneless pork butt (about 5 pounds), cut in half horizontally (see technique below)
- 1/4 cup yellow mustard
- 2 tablespoons ground black pepper
- 2 tablespoons smoked paprika (see note)
- 1 teaspoon cayenne pepper
- Sweet and Tangy Barbecue Sauce
- 1 1/2 cups ketchup
- 1/4 cup light or mild molasses
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
Asparagus & Prosciutto Bundles | Recipes | Barefoot Contessa
By norsegal8
Serves 6 Make It Ahead Preheat the oven to 400 degrees
- 2 lbs. medium-sized asparagus, bottom thirds discarded
- 6 slices of Italian prosciutto
- good olive oil
- 2 Tbsp. white truffle butter
- Fluer de sel and ground black pepper
- 2 ounces grated Gruyere cheese
Butter Cookie Almond Wreath Cake - Kransekake
By norsegal8
The butter cookie version of the traditional kransekake is a little easier to handle the the one made with pure alm...
- 1 cup unsalted butter, at room temperature
- 1 cup almond paste, at room temperature
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 2 egg yolks
- 2 1/2 cups all-purpose flour
- Royal Icing
Shrimp Scampi - Emeril
By norsegal8
Toss the shrimp in a medium bowl with the Essence
- 1 pound large (16-20 count) Shrimp, peeled and deveined
- 2 teaspoons Emeril's Essence
- 2 teaspoons olive oil
- 1/4 cup unsalted butter
- 1 1/2 tablespoons minced garlic
- 1 tablespoon capers, crushed
- 1/2 cup dry white wine
- 1/4 cup lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 pound cooked linguini
- 3 to 4 tablespoons chopped fresh parsley leaves
Anchovy-Garlic Butter with Lemon and Parsley
By norsegal8
Beat butter with fork until light and fluffy; stir in remaining ingredients until thoroughly combined
- 4 tablespoons unsalted butter (1/2 stick), softened
- 1 anchovy fillet, minced to paste
- 1 medium clove garlic, pressed through garlic press or minced to paste (about 1 teaspoon)
- 1 1/2 teaspoons lemon juice
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon table salt
Cava Sangria
By norsegal8
Recipes & Menus | recipes Cava Sangria This gorgeous drink is great for summer parties
- 1 orange, preferably blood or Cara Cara, sliced
- 2 tablespoons Grand Marnier or other orange liqueur
- 1 teaspoon rose water
- 1 750-ml bottle chilled brut cava
Polenta with Wild Mushrooms and Rosemary
By norsegal8
If you do not have a heavy-bottomed saucepan, you may want to use a flame tamer to manage the heat
- Polenta
- 6 cups water
- Table salt
- 1 1/2 cups medium-grind cornmeal, preferably stone-ground
- Mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 medium cloves garlic, minced
- 2 teaspoons fresh rosemary, minced
- 1 pound wild mushrooms (such as crimini, shiitake, or oyster), cleaned and sliced
- 1/3 cup chicken stock or vegetable stock
- Salt and ground black pepper
- Grated Parmesan cheese