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Recipes
Fish Meuniere with Capers
By norsegal8
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will c...
- Fish
- 1/2 cup unbleached all-purpose flour
- 4 sole fillets or flounder fillets, each 5 to 6 ounces and 3/8 inch thick, patted dry with paper towels
- Salt and ground black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter, cut into 2 pieces
- Browned Butter
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 tablespoon chopped fresh parsley leaves
- 1 1/2 tablespoons lemon juice from 1 lemon
- 2 tablespoons capers drained
- 1 lemon, cut in wedges for serving
Summertime Peach Pie - KAF
By norsegal8
Fresh peaches, scented with almond and vanilla and lightly sweetened, are baked in a golden wraparound crust
- Crust:
- Crust:
- Crust:
- 1 1/2 1 1/2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 1 1/2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 1/2 1 1/2 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 3/4 3/4 teaspoon salt
- 3/4 3/4 3/4 teaspoon salt
- 3/4 3/4 3/4 teaspoon salt
- 12 12 12 tablespoons unsalted butter, cut into pats
- 12 12 12 tablespoons unsalted butter, cut into pats
- 12 12 12 tablespoons unsalted butter, cut into pats
- 1 1 1 large egg
- 1 1 1 large egg
- 1 1 1 large egg
- 1 1/2 1 1/2 to tablespoons milk, or enough to make a cohesive dough
- 1 1/2 1 1/2 to tablespoons milk, or enough to make a cohesive dough
- 1 1/2 1 1/2 to tablespoons milk, or enough to make a cohesive dough
- Filling:
- Filling:
- Filling:
- 6 6 10 cups fresh peach slices (about 10 peeled peaches, sliced)
- 6 6 10 cups fresh peach slices (about 10 peeled peaches, sliced)
- 6 6 10 cups fresh peach slices (about 10 peeled peaches, sliced)
- 3/4 3/4 3/4 cup sugar
- 3/4 3/4 3/4 cup sugar
- 3/4 3/4 3/4 cup sugar
- 4 to 6 4 to 6 1/2 to 3/4 Filling Enhancer; or about 1/2 to 3/4 cup King Arthur Unbleached All-Purpose Flour
- 4 to 6 4 to 6 1/2 to 3/4 Filling Enhancer; or about 1/2 to 3/4 cup King Arthur Unbleached All-Purpose Flour
- 4 to 6 4 to 6 1/2 to 3/4 Filling Enhancer; or about 1/2 to 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1 1 1 teaspoon vanilla extract
- 1 1 1 teaspoon vanilla extract
- 1 1 1 teaspoon vanilla extract
- 1/4 1/4 1/4 teaspoon almond extract
- 1/4 1/4 1/4 teaspoon almond extract
- 1/4 1/4 1/4 teaspoon almond extract
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 teaspoon lemon juice
- 1 1 1 teaspoon lemon juice
- 1 1 1 teaspoon lemon juice
- Topping:
- Topping:
- Topping:
- 2 2 2 tablespoons milk
- 2 2 2 tablespoons milk
- 2 2 2 tablespoons milk
- 2 2 2 tablespoons sparkling white sugar
- 2 2 2 tablespoons sparkling white sugar
- 2 2 2 tablespoons sparkling white sugar
Easy Chicken and Rice Casserole
By norsegal8
Preheat oven to 350° and grease a 9"-x-13" baking pan with nonstick cooking spray
- nonstick cooking spray
- 2 c. white rice
- 1 onion, chopped
- 2 c. chicken broth
- 2 cans cream of mushroom soup
- kosher salt
- Freshly ground black pepper
- 3 large bone in, skin on chicken thighs
- 2 tbsp. butter, melted
- 2 tsp. thyme
- 1 garlic clove, finely minced
- 1 tbsp. Chopped parsley, for serving
Peaches Stuffed with Amaretti Cookies
By norsegal8
Recipe courtesy Giada De Laurentiis
- 1 1/2 ounces amaretti cookies (about 12 small cookies)
- 3 ripe, firm peaches (about 5 ounces each), halved and pitted
- 3 teaspoons sugar (1/2 teaspoon per peach half)
- 3 teaspoons unsalted butter (1/2 teaspoon per peach half)
- 2 cups fresh whipped cream
Cheesy Chicken Chowder Recipe
By norsegal8
In a 4-quart saucepan, bring chicken broth to a boil
- 3 cups chicken broth
- 2 cups diced peeled potatoes
- 1 cup diced carrots
- 1 cup diced celery
- 1/2 cup diced onion
- 1-1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 cup butter or margarine
- 1/3 cup all-purpose flour
- 2 cups milk
- 2 cups (about 8 ounces) shredded cheddar cheese
- 2 cups diced cooked chicken
Portobello Mushroom Lasagna
By norsegal8
Preheat the oven to 375 degrees F
- Kosher salt
- Good olive oil
- 3/4 pound dried lasagna noodles
- 4 cups whole milk
- 12 tablespoons (11/2 sticks) unsalted butter, divided
- 1/2 cup all-purpose flour
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground nutmeg
- 1 1/2 pounds portobello mushrooms
- 1 cup freshly ground Parmesan
New Hampshire Maple-Walnut Scones
By norsegal8
And you thought Vermont was the only state in New England famous for its maple syrup! Well, just because some surve...
- 3 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup (3 1/2 ounces, about 3/4 cup walnut halves) finely chopped walnuts*
- 4 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup vegetable shortening (or unsalted butter, or a combination)
- 1 cup milk
- 1/2 cup maple syrup, divided
- 1/2 teaspoon maple flavoring
- The walnuts are tastier if you toast them before chopping. Place walnut pieces in a single layer in a flat pan and toast them in a preheated 350°F oven for 7 to 9 minutes, or until they smell "toasty" and are beginning to brown.
Garlic Mashed Potatoes
By norsegal8
1. Melt the butter in a large saucepan over medium heat
- 1/4 cup unsalted butter
- 8 garlic cloves, chopped
- 1 1/4 cups half & half
- 2 tsp. kosher salt
- 2 lb. Yukon gold potatoes, peeled and cut into 1-inch pieces
- 2 lb. russet potatoes, peeled and cut into 1-inch pieces
- 1 cup sour cream
- 1/4 cup chopped flat-leaf parsley
- 1 tsp pepper
Chunky Cherry Tomato-Basil Vinaigrette - ATK
By norsegal8
Mix tomatoes with salt and pepper in medium mixing bowl; let stand until juicy and seasoned, about 10 minutes
- 1/2 pint cherry tomatoes or grape tomatoes, each tomato quartered (about 1 cup)
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 2 medium shallots, minced (about 3 tablespoons)
- 2 tablespoon minced fresh basil leaves
- 3 tablespoons lemon juice
- 6 tablespoons extra-virgin olive oil
Scallop and Pesto Purses
By norsegal8
Preheat oven to 375°F. Carefully remove pastry from package (thawed in fridge)
- 12 dry scallops (preferably U-10 size)
- 8 sheets of phyllo pastry
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup melted butter
- pesto