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Recipes
Mama's Meatballs
By norsegal8
The recipe for these meatballs comes from my aunt, who we all call mama
- 1 pound boneless pork shoulder, finely hand-chopped (see below), or coarsely ground pork shoulder
- 4 cups chicken stock or water
- 3/4 cup canola oil
- 1/4 cup minced garlic
- 1 Tbsp red pepper flakes
- 1 1/2 tsp ground annatto seeds
- 2 cups finely chopped shallots (about 5 large shallots)
- 2 cups finely diced yellow onions
- 1 cup stir-fry sauce
- 1 cup ketchup
- 1 1/2 Tbsp light soy sauce
- For the meatballs
- 3 pounds boneless pork shoulder, finely hand-chopped, or coarsely ground
- 1 1/2 cups finely diced water chestnuts or jicama
- 1 cup diced yellow onion
- 1 cup finely diced shallots
- 1/2 cup chopped scallions, white and light green parts only
- cup fried shallots, coarsely chopped
- 1/4 cup fresh cilantro
- 2 tsp kosher salt
- 2 tsp freshly ground black pepper
- 2 Tbsp light soy sauce
- Cooking Directions
Carrot Cake with Cream Cheese Icing - ATK
By norsegal8
Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk
- Cake
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups (8 3/4 ounces) light brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups shredded carrots (4 carrots)
- 2/3 cups dried currants
- Frosting
- 16 tablespoons unsalted butter, softened
- 3 cups (12 ounces) confectioners' sugar
- 1/3 cup buttermilk powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 12 ounces cream cheese, chilled and cut into 12 equal pieces
- 2 cups (8 ounces) pecans, toasted and chopped coarse
The Ultimate Beef Stew
By norsegal8
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter
- 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
- 3 tablespoons butter
- 2 cups all-purpose flour
- 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces (this cut is also called chuck shoulder pot roast and chuck roast boneless)
- Sea salt and freshly ground black pepper
- 1/2 bottle (2 cups) good quality dry red wine (recommended: Burgundy)
- 8 fresh thyme sprigs
- 6 garlic cloves, smashed
- 1 tsp orange zest or omit
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 3 cups beef stock
- 9 small new potatoes, scrubbed clean and cut in 1/2
- 1/2 pound carrots, peeled and sliced
- 1 cup frozen pearl onions, a large handful
- 1 pound white mushrooms, cut in 1/2
- 1/2 pound garden peas frozen or fresh
- Fresh flat-leaf parsley, chopped, for garnish
- Horseradish Sour Cream, recipe follows, for garnish
- Toasted Peasant Bread, recipe follows, for serving
Shrimp Scampi with Linguini - Tyler Florence
By norsegal8
For the pasta, put a large pot of water on the stove to boil
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra virgin olive oil, plus more for drizzling
- 1 large shallot, finely diced
- 5 cloves garlic, sliced
- Pinch red pepper flakes, optional
- 20 large shrimp, about 1 pound, peeled and deveined, tail on
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- 1 lemon, juiced
- 1/4 cup finely chopped parsley leaves
Dill Mustard Sauce
By norsegal8
In a bowl or blender, combine the vinegar, musstard, egg yolk, sugar, salt and dill weed
- 2 tablespoons white wine vinegar
- 2 tablespoons Dijon musstard
- 1 egg yolk
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon dried dill weed
- 7 tablespoons vegetable oil
Country-Style Potato-Leek Soup
By norsegal8
Leeks differ. If yours have large desirable white and light green sections, use 4 pounds of leeks; if they’re sho...
- 6 tablespoons unsalted butter
- 4 - 5 pounds leeks (see note above)
- 1 tablespoon unbleached all-purpose flour
- 5 1/4 cups chicken stock or canned low-sodium chicken broth
- 1 bay leaf
- 1 3/4 pounds medium red potatoes (about 5), peeled and cut into 3/4-inch dice
- Salt and ground black pepper
Lemon Cooler Cookies
By norsegal8
Position racks in center of oven and preheat to 325°F
- coat cookies:
- 2/3 cup butter, at room temperature
- 1 cup powdered sugar
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon lemon extract
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons freshly-squeezed lemon juice
- 2 teaspoons finely grated lemon zest
- 1 cup powdered sugar
- 2 teaspoons finely grated lemon zest
Spinach and Grape Leaf Pie
By norsegal8
Step 1 make the dough In a food processor, combine the 2 cups of flour and the salt and pulse a few...
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 2 sticks cold unsalted butter, cut into small pieces
- 1 cup heavy cream
- 4 large whole eggs, plus 1 large egg, lightly beaten
- 1/4 cup extra-virgin olive oil
- 1 medium onion, minced
- Salt
- 4 garlic cloves, minced
- One 10-ounce jar of grape leaves, stems removed and leaves thinly sliced (about 3 cups)
- 2 bunches scallions, thinly sliced
- Six 10-ounce packages frozen leaf spinach, thawed and squeezed dry, or 3 pounds fresh spinach, stemmed and blanched
- 2 cups frozen peas, thawed
- 8 ounces fresh ricotta (1 cup)
- 1 ounce Parmigiano-Reggiano cheese, freshly grated (1/4 cup)
- Juice of 1 lemon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup finely chopped mint
- Freshly ground pepper
- 1 large egg yolk beaten with 1 tablespoon of milk, for glazing
Sunny's Dimepiece Mac and Cheese
By norsegal8
Preheat the oven to 350 degrees F
- Kosher salt
- 1 pound elbow macaroni
- 1 tablespoon unsalted butter
- 1/2 cup grated onion (use a rasp or box grater)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon all-purpose flour
- 1 teaspoon hot Hungarian paprika
- Kosher salt and freshly ground black pepper
- 6 cups half-and-half, at room temperature
- 8 ounces whipped cream cheese
- 1 tablespoon unsalted butter
- 4 cups (16 ounces) Italian 5-cheese blend of shredded provolone, mozzarella, Parmesan, Romano and asiago
- 2 cups (8 ounces) Mexican 4-cheese blend of shredded Colby, Monterey Jack, Cheddar and manchego
- 3 scallions, white and green parts, finely chopped
- 1 cup fried onions, such as French's, coarsely chopped
Best Pound Cake
By norsegal8
Position an oven rack in the lower third of the oven; preheat to 350 degrees
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter (5 ounces; 140 grams), at cool room temperature (see headnote), plus more for the pan
- 1 1/4 cups plus 2 tablespoons all-purpose flour, preferably low-protein (8 ounces; 225 grams), plus more for the pan
- 1 1/4 cups plus 2 tablespoons sugar (11 ounces; 310 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs, at cool room temperature (see headnote)
- 2 teaspoons vanilla extract
- 2/3 cup heavy cream (5 ounces; 140 grams)