Broots' profile page
Recipes
Lucy's Ham Sandwiches
By broots
Bring butter, mustard, worcestershire, brown sugar and poppy seeds to a boil in a saucepan
- 1 stick of butter
- 1 T mustard
- 1 T worcestershire sauce
- 2 T brown sugar
- 1 T poppy seeds
- Small buns
- Ham
- Swiss cheese
Kittencal's Chinese Chicken Balls With Sweet and Sour Sauce
By broots
To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined
- SWEET AND SOUR SAUCE
- 1/2 cup ketchup
- 1 teaspoon soy sauce
- 1/3 cup white vinegar
- 1/2 cup brown sugar, lightly packed
- 1 cup white sugar (can reduce a 2-3 tablespoons for a less sweeter taste)
- 3/4 cup cold water (or can use unsweetened pineapple juice or half each, I prefer the pineapple juice)
- 3 tablespoons cornstarch (for a thinner sauce reduce to 2 tablespoons, if you want an very thick sauce use 4 tablespoons)
- CHICKEN BALL BATTER
- 1 cup all-purpose flour
- 1 cup cornstarch
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon garlic powder (garlic lovers add 1 teaspoon)
- 2 teaspoons sugar
- 1 1/3 cups cold water (if you are reducing to half a recipe use 1/2 cup plus 2-1/2 tablespoons water)
- 1 -2 teaspoon sesame oil (optional but good to add)
- oil (for frying)
- 8 chicken breasts, cut into bite-size pieces
- seasoning salt (optional)
Food Processor Butter Crust Pastry
By broots
Position knife blade in bowl; add flour, salt and butter
- ONE CRUST PIE
- 1 cup all purpose flour
- 1/4 tsp salt
- 1/4 cup butter, frozen, cut in thirds
- 3 tblsp cold water
- TWO CRUST PIE
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 cup butter, frozen, cut in 6 pieces
- 1/2 cup cold water
Parmesan Roasted Potatoes
By broots
Preheat your oven to 425 degrees
- 4 cups cubed Yukon Gold potatoes
- 3 tbsp olive oil
- 1 tsp garlic salt
- 1/2 tsp salt
- 2 tsp paprika
- 1 tsp pepper
- 4 tbsp Parmesan cheese
Basic Crêpes
By broots
This is the standard batter that I use for so many of my crepes, both savory and sweet
- 1 3/4 to 2 1/4 cups whole milk
- 4 large eggs
- 1/2 teaspoon kosher salt
- 1 1/2 cups all-purpose flour
- 6 tablespoons unsalted butter, melted, plus more for the pan
Roasted Brussels Sprouts with Pancetta
By broots
Preheat oven to 425 degrees F
- 3 tablespoons olive oil
- 1/2 pound sliced pancetta, diced
- 4 shallots, thinly sliced
- 1 pound Brussels sprouts, trimmed and halved
- 8 baby Yukon gold potatoes, quartered
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1 lemon, juiced
Perfect Pie Crust
By broots
Dice the butter and return it to the refrigerator while you prepare the flour mixture
- 12 tablespoons (1 1/2 sticks) very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons (about 1/2 cup) ice water
Raspberry Peach Jam
By broots
Mash the berries in a large bowl with a potato masher
- 8 cups whole, picked over raspberries
- 3 peaches, peeled and diced
- 4 1/2 cups sugar
- 1 box liquid pectin (6 oz., both of the little packets in the box)
- 1/4 cup lemon juice
- zest of one lemon
Gai Ding Almond Chicken
By broots
HEAT 2 Tbsp. dressing in large skillet on medium-high heat
- 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing, divided
- 1 small onion, chopped
- 1 lb. (450 g) boneless skinless chicken thighs, cut into bite-size pieces
- 1 Tbsp. reduced-sodium soy sauce
- 2 cups chopped fresh broccoli
- 1 cup sliced fresh mushrooms
- 2 stalks celery, chopped
- 1 carrot, thinly sliced
- 1/4 cup Back to Nature Sea Salt Roasted Almonds, chopped
- 2-2/3 cups hot cooked long-grain brown rice
Crusty Apple Pie
By broots
1) To make the crust: Put the flour in a bowl, or in the work bowl of a food processor
- Crust
- 2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 tablespoons buttermilk powder, optional
- 1/2 cup cream cheese (low-fat is fine)
- 10 tablespoons cold butter
- 3 to 4 tablespoons ice water
- Filling
- 1/2 cup Baker's Cinnamon Filling mixed with 2 tablespoons water*
- 3 medium-to-large fresh apples, peeled, cored, and thinly sliced
- dash of salt
- 2 teaspoons lemon juice
- 2 tablespoons butter, cut in small cubes
- Substitute 1/2 cup granulated sugar and 2 teaspoons ground cinnamon for the Baker's Cinnamon Filling and water, if desired. If you use sugar and cinnamon, DO NOT ADD THE WATER.
- Topping
- 2 tablespoons coarse sparkling white sugar