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Recipes
Fried Mashed Potato Balls
By garciamoss
1. Take the 4 cups of chilled mashed potatoes and roll 10 to 12 balls
- 4 cups mashed potatoes
- 2 cups cooked picadillo, sausage, Mexican chorizo or cheese cut into small cubes
- 2 eggs
- 2 tablespoons hot sauce
- 2 cups finely ground saltine cracker crumbs
- 3 cups canola or grapeseed oil for frying
Swedish Yellow Split Pea Soup with Ham
By garciamoss
This yellow split pea soup has fresh ginger to give it a bright flavor
- 3 cups yellow split peas (about 1 1/2 pounds)
- 4 cups reduced-sodium chicken broth
- 4 cups water
- 2 cups diced yellow onion
- 1 cup diced carrot
- 1 cup finely diced celery
- 8 ounces ham, trimmed and diced
- 1 tablespoon minced fresh ginger
- 1 teaspoon dried marjoram
- Freshly ground pepper to taste
Radicchio Salad with Manchego Vinaigrette
By garciamoss
Remove the cores from the radicchio and discard
- 2 to 3 heads radicchio (4 quarts, once chopped)
- 1/4 cup good-quality balsamic vinegar
- 1/4 cup good-quality sherry vinegar
- 1 red onion, chopped
- 1 tablespoon honey
- 3/4 cups olive oil
- 1 1/2 cup Manchego, finely grated and divided
- Salt and pepper
Buttery Lemon Shrimp
By garciamoss
Combine first 4 ingredients in a small bowl; set aside
- 1/4 cup yogurt-based spread (such as Brummel & Brown)
- 2 tablespoons lemon juice
- 1 teaspoon low-sodium Worcestershire sauce
- 1/2 teaspoon paprika
- Cooking spray
- 1 1/2 pounds peeled and deveined large shrimp
- 1 teaspoon Old Bay seasoning
- 2 tablespoons chopped fresh parsley
Simply Sour Cream Chicken Enchiladas
By garciamoss
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done
- 1 lb chicken breast, diced
- 1 medium onion, chopped
- 1 tablespoon vegetable oil
- 8 (8 inch) flour tortillas, softened
- 1 1⁄2 cups grated monterey jack cheese or 1 1⁄2 cups Mexican blend cheese, divided
- 1 ⁄4 cup butter
- 1 ⁄4 cup flour
- 1 (15 ounce) can chicken broth
- 1 cup sour cream
- 1 (4 ounce) canchopped green chilies
Profiteroles
By garciamoss
Preheat the oven to 425 degrees
- 1 cup milk
- 1/4 pound (1 stick) unsalted butter
- Pinch of kosher salt
- 1 cup all-purpose flour
- 4 extra-large eggs
- 1/2 cup heavy cream
- 12 ounces semisweet chocolate chips
- 2 tablespoons honey
- 2 tablespoons prepared coffee
- Good vanilla ice cream, such as Häagen-Dazs, for serving
Vegetable Macaroni Cheese Bake
By garciamoss
Preheat oven to 350f/180c/160cfan/gas 4
- 3 oz/80g dried macaroni (or other pasta)
- 1 tbsp butter
- 1 tbsp plain flour
- 9 fl oz/250ml skimmed milk
- 1 oz/35g low fat cheddar - grated
- 1/2 red bell pepper - deseeded and diced
- 1/2 onion - peeled and chopped
- 5 oz/150g frozen broccoli florets
- 4.5 oz/125g asparagus - chopped
- salt and pepper
- 1/2 oz10g low fat cheddar - grated - to scatter over the top
Garlicky Party Bread with Herbs and Cheese
By garciamoss
Heat oven to 350°F. Being careful not to cut through the bottom crust (i
- 1 round (about 1 pound) loaf firm sourdough bread
- 1/2 cup (4 ounces or 115 grams) salted or unsalted butter
- 1/2 teaspoon coarse or flaky salt, or 1/4 teaspoon table salt (if butter is unsalted)
- 4 medium cloves garlic, minced
- Pinch or two of red pepper flakes or freshly ground black pepper to taste
- 1 cup finely grated cheese (I used a mix of 2/3 firm aged cheeses — pecorino and asiago — and 1/3 fontina for meltiness)
- 1 teaspoon finely minced fresh herbs (I used 1/2 each rosemary and oregano; use more to taste)
- 1 tablespoon extra fresh herbs (such as chives or parsley) to finish (optional)
Grilled Jumbo Shrimp With Prosciutto and Asparagus
By garciamoss
Cook asparagus, covered, in a small amount of boiling salted water for 2 minutes
- 24 Pencil thin asparagus spears
- 12 jumbo shrimp, peeled and deveined
- 1 tablespoon canola oil
- Kosher salt and ground black pepper
- 12 slices prosciutto
Switchel: An Age-Old Drink Rediscovered
By garciamoss
If you want to cut the molasses, that's fine
- 1 gal. water
- 2 cups raw or dark brown sugar
- 1 cup molasses
- 1 cup cider vinegar
- 1 teaspoon ginger (fresh)