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Recipes
Mashed Potatoes and Root Vegetables - ATK
By norsegal8
Most root vegetables are more watery than potatoes, so you may need less than the full cup of half-and-half
- 1 pounds russet potatoes, scrubbed
- 1 pound parsnips (or rutabagas, celery root, carrots, or turnips), peeled and cut into 1 1/2 inch to 2 inch chunks.
- 8 tablespoons unsalted butter (1 stick), melted
- 1 cup half-and-half (warm)
- 1 1/2 teaspoons table salt
- Ground black pepper
Shrimp Salad Sandwich
By norsegal8
Place shrimp in a food processor and pulse until finely minced
- 1 pound cooked shrimp peeled, de-veined
- 3 hard-boiled eggs finely chopped
- 3 celery stalks minced
- 1/2 cup mayonnaise
- 1 dash onion salt
- Salt to taste
- Freshly-ground black pepper to taste
- Seasoning salt to taste
- Celery salt to taste
- 8 slices your choice bread toasted
- Lettuce slices (optional)
- Tomato slices (optional)
Fleur De Sel Caramels
By norsegal8
2008, Ina Garten, All Rights Reserved
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 1 1/2 cups heavy cream
- 5 tablespoons unsalted butter
- 1 teaspoon fleur de sel, plus extra for sprinkling
- 1/2 teaspoon pure vanilla extract
Broccoli Dip in a Bread Bowl
By norsegal8
Make the dip up to 24 hours ahead, but prepare and fill the bread bowl just before serving
- 12 ounces broccoli, florets cut into 1-inch pieces, stalks peeled and cut into 1/2-inch pieces
- 2/3 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2/3 cup whole Greek yogurt
- 1 (8-inch) round sourdough bread
Potato Latkes
By norsegal8
We prefer shredding the potatoes on the large holes of a box grater, but you can also use the large shredding disk ...
- 2 pounds russet potatoes, unpeeled, scrubbed, and shredded
- 1/2 cup grated onion
- Salt and pepper
- 2 large eggs, lightly beaten
- 2 teaspoons minced fresh parsley
- Vegetable oil
Multigrain Bread
By norsegal8
Don't confuse 7-grain hot cereal mix with boxed, cold breakfast cereals that may also be labeled "7-grain
- 6 1/4 ounces 7-grain hot cereal mix, 1 1/4 cups, (see note above)
- 20 ounces boiling water (2 1/2 cups)
- 15 ounces unbleached all-purpose flour (3 cups), plus extra for dusting work surface
- 7 1/2 ounces whole-wheat flour (1 1/2 cups)
- 4 tablespoons honey
- 4 tablespoons unsalted butter, melted and cooled slightly
- 2 1/2 teaspoons instant yeast
- 1 tablespoon table salt
- 3/4 cup pumpkin seeds or sunflower seeds, (unsalted)
- 1/2 cup old-fashioned rolled oats or quick oats
Pan-Roasted Asparagus with Toasted Garlic and Parmesan
By norsegal8
This recipe works best with asparagus that is at least 1/2 inch thick near the base
- 2 tablespoons olive oil
- 3 medium cloves garlic, sliced thin
- 1 tablespoon unsalted butter
- 2 pounds thick asparagus spears (see note), ends trimmed
- Kosher salt and ground black pepper
- 2 tablespoons grated Parmesan cheese
- 1/2 lemon (optional)
Lemon-Almond Macaroons
By norsegal8
Macaroons must be baked on parchment paper
- 3 cups blanched slivered almonds (12 ounces), measured without packing or shaking the cup
- 1 1/2 cups granulated sugar
- 1/3 cup large egg white, plus 1 tablespoon, from about 3 large eggs
- 1 teaspoon almond extract
- 2 tablespoons grated lemon zest
Red Velvet Cupcakes with Cream Cheese Frosting - WS
By norsegal8
A real Southern classic, red velvet cake has just a hint of cocoa and a deep red crumb
- For the glazed pecans:
- 1 Tbs. unsalted butter
- 1 cup chopped pecans
- 1/4 cup granulated sugar
- 1 Tbs. water
- For the cupcakes:
- 2 Tbs. natural cocoa powder
- 1/3 cup boiling water
- 1 cup buttermilk
- 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 tsp. red gel food coloring
- 2 tsp. vanilla extract
- 1/2 tsp. kosher salt
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1 tsp. white distilled vinegar
- For the cream cheese frosting:
- 1/2 lb. cream cheese, at room temperature
- 4 Tbs. (1/2 stick) unsalted butter, at room temperature
- 2 tsp. vanilla extract
- 1 cup confectioners’ sugar, sifted
Roasted Red Snapper with Rosemary
By norsegal8
Recipe courtesy Giada De Laurentiis
- 4 tablespoons olive oil
- 1 whole (3-pound) red snapper, cleaned, scaled
- Salt and freshly ground black pepper
- 1 lemon, halved
- 1/2 small onion, chopped
- 1/2 small fennel bulb, chopped
- 2 sprigs fresh rosemary
- 1 tablespoon chopped fennel fronds
- 1 teaspoon chopped fresh rosemary leaves
- 1 small garlic clove, minced