Norsegal8's profile page
Recipes
Deviled Egg Potato Salad
By norsegal8
Place potatoes in a medium saucepan; cover with cold salted water
- 3 1/2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
- kosher salt
- Freshly ground black pepper
- 1 c. mayonnaise
- 3 tbsp. yellow mustard
- 6 hard-boiled large eggs, peeled and chopped
- 3 celery ribs, thinly sliced, plus 1/4 cup chopped celery leaves
- 6 scallions, thinly sliced
- 1/3 c. chopped fresh flat-leaf parsley
- 1 (4 ounce) jar diced pimentos, drained
- Sweet paprika, for garnish
Traditional Lasagna
By norsegal8
Prep: 30 min. + simmering Bake: 70 min
- 1 pound ground beef
- 3 /4 pound bulk pork sausage
- 3 cans (8 ounces each) tomato sauce
- 2 cans (6 ounces each) tomato paste
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 1 teaspoon Italian seasoning
- 1 /2 to 1 teaspoon salt
- 1 /4 to 1/2 teaspoon pepper
- 3 large eggs
- 3 tablespoons minced fresh parsley
- 3 cups 4% small-curd cottage cheese
- 1 carton (8 ounces) ricotta cheese
- 1 /2 cup grated Parmesan cheese
- 9 lasagna noodles, cooked and drained
- 6 slices provolone cheese (about 6 ounces)
- 3 cups shredded part-skim mozzarella cheese, divided
Daisy Shortbread Cookies
By norsegal8
Directions Preheat the oven to 350 degrees F
- 3/4 pound unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 3/4 pound confectioners' sugar
- Yellow white chocolate buttons, for decoration
Easy Apple Strudel - ATK
By norsegal8
Note that Athens phyllo, the most commonly available brand (as well as our preferred brand), is sold in two sizes
- 1/2 cup golden raisins
- 2 tablespoons Calvados or apple cider
- 6 tablespoons unsalted butter (3/4 stick)
- 1/4 cup fresh bread crumbs, plain
- 10 ounces Golden Delicious apples (about 2 small), peeled, cored, and cut lengthwise into 1/8-inch-thick slices
- 10 ounces McIntosh apples (about 2 medium), peeled, cored, and cut lengthwise into 1/8-inch-thick slices
- 1/4 cup granulated sugar, plus 2 tablespoons
- 1/3 cup chopped walnuts, toasted (optional)
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon table salt
- 1 teaspoon lemon juice
- 5 sheets phyllo, defrosted (see note)
- 1 1/2 teaspoons confectioners' sugar
Vegetable Lasagna - ATK
By norsegal8
We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim p...
- No-Cook Tomato Sauce
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- No-Cook Cream Sauce
- 4 ounces Parmesan cheese, grated (2 cups)
- 1 cup whole milk cottage cheese
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- Vegetable Filling
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
- Kosher salt and ground black pepper
- 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
- 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
- 5 tablespoons plus 1 teaspoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 12 ounces baby spinach (about 12 cups)
- 12 no-boil lasagna noodles
- 1/2 cup minced pitted kalamata olives
- 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
- 2 tablespoons chopped fresh basil
Turmeric Chicken Salad
By norsegal8
To apply some modern tricks to old-school chicken salad, we turned to our spice rack
- Read Less
- SAVE
- TRY THIS RECOMMENDED COOKING COURSE
- Breaded Chicken Cutlets with Parmesan
- INGREDIENTS
- Print Shopping List
- Salt and pepper
- 2 2 (4- to 6-ounce) 1 organic boneless, skinless chicken breasts, no more than 1 inch thick, trimmed of all visible fat
- 1 1 teaspoon 1 teaspoon cold-pressed extra-virgin olive oil
- 1/2 1/2 teaspoon 1/2 teaspoon ground turmeric
- Pinch Pinch ground cinnamon
- 1/4 1/4 cup 1/4 cup organic plain low-fat yogurt
- 2 2 tablespoons 2 tablespoons mayonnaise
- 2 2 teaspoons 2 teaspoons lemon juice
- 1/2 1/2 teaspoon 1/2 teaspoon Dijon mustard
- 1 1 garlic 1 garlic clove, minced
- 1/3 1/3 cup 1/3 cup walnuts, toasted and chopped coarse
- 1/3 1/3 cup 1/3 cup fresh parsley leaves
- 1/4 1/4 cup 1/4 cup unsweetened dried tart cherries
- 1 1 shallot, 1 shallot, minced
- 12 12 slices 100 hearty 100 percent whole-grain sandwich bread
- 2 2 ounces 2 ounces (2 cups) baby spinach
German Chocolate Cake and Icing
By norsegal8
When you assemble the cake, the filling should be cool or cold (or room temperature, at the very warmest)
- Filling
- 4 egg yolks
- 1 can evaporated milk (12 ounces)
- 1 cup granulated sugar (7 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 2 1/3 cups sweetened shredded coconut (7 ounces)
- 1 1/2 cups finely chopped pecans (6 1/2 ounces), toasted on baking sheet in 350-degree oven until fragrant and browned, about 8 minutes
- Cake
- 4 ounces semisweet or bittersweet chocolate, chopped fine
- 1/4 cup Dutch-processed cocoa, sifted
- 1/2 cup boiling water
- 2 cups unbleached all-purpose flour (10 ounces), plus additional for dusting cake pans
- 3/4 teaspoon baking soda
- 12 tablespoons unsalted butter (1 1/2 sticks), softened
- 1 cup granulated sugar (7 ounces)
- 2/3 cup packed light brown sugar (about 4 3/4 ounces)
- 3/4 teaspoon table salt
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3/4 cup sour cream, room temperature
Stuffed Portobello Mushrooms with Spinach and Goat Cheese
By norsegal8
The filling can be made up to 2 days ahead and refrigerated
- 10 portobello mushrooms (each 4 to 5 inches), stems removed and reserved, caps wiped clean
- 4 tablespoons olive oil
- Salt
- 12 ounces baby spinach (about 10 cups)
- 2 tablespoons water
- 2 large slices white sandwich bread, torn into quarters
- 2 tablespoons unsalted butter
- 2 medium onions, diced small (about 2 cups)
- 4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
- 1/2 cup dry sherry
- 2 tablespoons chopped fresh thyme leaves
- 4 ounces goat cheese, crumbled (about 1 cup), see note
- 1/4 cup heavy cream
- 1 cup walnuts, toasted and roughly chopped
- 2 teaspoons fresh lemon juice
- Ground black pepper
Bienmesabe Cake (Coconut Cake)
By norsegal8
To make the cake: Preheat the oven to 350 degrees F
- CAKE:
- 5 large eggs
- 3/4 cup sugar
- 1 1/4 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- COCONUT CREAM FILLING:
- 4 1/4 cups milk
- 1 1/2 cups sugar
- 2 cups coconut milk
- 8 large yolks (reserve whites for meringue)
- 3/4 cup sweetened, shredded coconut
- 1/3 cup cornstarch
- CAKE SYRUP:
- 2 cups water
- 2 cups sugar
- 1/2 cup coconut milk
- 1/4 cup coconut rum
- MERINGUE: 8 large egg whites
- 1 tablespoon plus 3/4 cup sugar
- 1/4 cup water
Pecan Balls
By norsegal8
Preheat the oven to 300 degrees
- 1 cup butter, softened
- 1/2 cup sifted powdered sugar
- 1 1/2 tsp. vanilla
- 2 1/2 cup flour
- 1 cup finely chopped pecans
- powdered sugar