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Recipes
White Chocolate Chunk Macadamia Nut Cookies
By broots
In a medium bowl, combine the flour, salt, baking powder, and baking soda
- 3 cups all-purpose flour
- 1 tsp. coarse salt
- 1 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup (16 tbsp.) unsalted butter, cold and cut into large chunks
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1/2 tsp. coconut extract (optional)
- 12 oz. white chocolate, coarsely chopped
- 1 1/2 cups coarsely chopped macadamia nuts
Shortcut Pie Crust Recipe
By broots
Close your eyes and take a nibble of this no-knead, no-roll-out pie crust and you may just mistake it for a shortbr...
- 1 1/2 cups unbleached all-purpose flour
- 1/4 cup granulated or packed light brown sugar
- 1/2 teaspoon fine sea salt
- 11 tablespoons unsalted butter (5 1/2 ounces), melted
Foolproof Prime Rib
By broots
gnolls
- Rare: 115 °F (46 °C). Any lower and the fat doesn’t really cook.
- Medium rare: 130 °F (55 °C).
- Medium: 145 °F (63 °C)…but why would you want to do that?
- Step 1: Turn your oven to “BAKE”, and set the temperature to 275 °F (135 °C).
- Step 2: Remove the roast from the plastic wrap. Rinse the outside and pat it dry.
- Step 3: Place the roast on the roasting rack, bone side down. (If the roast is boneless, put the side down where the bones used to be.)
- Step 4: Insert the tip of the meat thermometer in the exact center of the roast, or as close as you can manage.
- Step 5: Put the roast in the oven, with the thermometer facing outward so you can see it. Set a timer for 30 minutes. Note that it is not necessary to pre-heat the oven!
- Step 6: When the timer goes off, double-check that the temperature is approximately 275 °F (135 °C). If not, adjust accordingly.
Classic Pesto
By broots
In food processor, pulse together cheese, pine nuts and garlic until coarsely ground
- 1/2 cup (125 mL) grated parmesan cheese
- 1/3 cup (75 mL) pine nuts
- 2 cloves garlic
- 2-1/2 cups (625 mL) packed fresh basil
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 1/3 cup (75 mL) extra-virgin olive oil
Molten Dulce de Leche Cakes
By broots
Preheat oven to 425°
- special equipment:
- Unsalted butter
- 2 1/2 tablespoons all-purpose flour plus more for ramekins
- 2 large egg yolks
- 1 large egg
- 1 2/3 cups canned or jarred dulce de leche (preferably Nestlé)
- Vanilla or banana ice cream
- Six 4-oz. ceramic ramekins
Waldorf Salad
By broots
Use whatever eating apples are in season: Newton or Granny Smith for green; McIntosh, Delicious or Spartan for red
- 1 green eating apple
- 2 red eating apples
- 1 tblsp lemon juice
- 1 cup diced celery
- 1 cup seedless grapes, halved
- 1/2 cup grated mild cheese
- 1/4 cup mayonnaise
- 1/4 cup whipping cream
- 1/2 cup coarsely chopped almonds
- I also add a handful of dried cranberries
Slow Cooker Chicken Stock
By broots
A homemade chicken stock recipe isn’t hard to stumble upon
- 2 pounds chicken wings, necks, backs, or other parts (raw parts or roasted carcasses)
- 4 smallish carrots, rinsed and roughly chopped
- 1 leek, rinsed and roughly chopped
- 1 smallish onion, peeled or unpeeled, roughly chopped
- 1 teaspoon black peppercorns
- 1 fresh bay leaf (optional)
- 1 sprig fresh thyme
- Cold water
Olive Garden Pasta E Fagioli
By broots
Saute beef in oil in large 10-qt
- 3 teaspoons vegetable oil
- 2 pounds Italian Sausage
- 12 ounces chopped onion
- 14 ounces slivered carrots
- 14 ounces diced celery
- 48 ounces tomatoes, canned and diced
- 2 cups cooked red kidney beans
- 2 cups cooked White kidney beans
- 88 ounces chicken broth
- 3 teaspoons oregano
- 2 and 1/2 teaspoons pepper
- 5 teaspoons fresh chopped parsley
- 1 and 1/2 teaspoons Tabasco sauce
- 48 ounces marinara sauce
- 8 ounces dry pasta shell macaroni (or other pasta)
Teriyaki Chicken Salad
By broots
Mix your marinade in a bowl split some into another bowl to use for basting the chicken later
- For the Chicken:
- Marinade
- Soy Sauce
- Mirin (Rice Wine, or sherry)
- Honey
- Ginger
- Garlic
- Chilli Flakes
- For the Salad:
- New Potatoes (or similar), cooked and cooled
- Carrots (shredded)
- Cucumber (sliced)
- Spring Onions (finely sliced)
- Bean Sprouts
- Pineapple chunks
- Unsalted peanuts (coarsely crushed)
- Coriander (or parsley)
- For the Salad Dressing
- Peanut Butter
- Soy Sauce
- Lime Juice
- 1 fresh red chilly, seeded and chopped
- Pineapple Juice (I used a little of the juice from the tinned pineapple)
- Honey to taste