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Recipes
Coconut Crab Dip
By Flyer920
1. Pick over and coarsely shred your crab meat
- 1 lb. lump crab meat
- 3/4 to 1 C. unsweetened flaked coconut
- 1/3 C. coconut milk (unsweetened)
- 1/2 C. sliced green onion
- 1 1/2 jalapenos, minced
- 1/2 C. minced cilantro
- 1/2 C. mayonnaise
- 2 tbsp. freshly squeezed lime juice
- Salt and pepper, to taste
Lamb Gyro with Tzatziki Sauce
By Flyer920
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel
- * 1 medium onion, finely chopped or shredded
- * 2 pounds ground lamb
- * 1 tablespoon finely minced garlic
- * 1 tablespoon dried marjoram
- * 1 tablespoon dried ground rosemary
- * 2 teaspoons kosher salt
- * 1/2 teaspoon freshly ground black pepper
- * Tzatziki Sauce, recipe follows
Calamari Tomato Sauce Recipe
By Flyer920
In a medium-size saucepan, heat the olive oil over medium-high heat
- 2 tablespoons olive oil
- 1 cup chopped yellow onions
- 2 bay leaves
- 1 1/2 teaspoons salt
- 1/8 teaspoon cayenne
- 1 teaspoon red pepper flakes
- 3 cups chopped, peeled, seeded fresh tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon chopped garlic
- 1 cup dry white wine
- 7 cups water
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- 1/2 teaspoon sugar
- 3/4 pound cleaned calamari, tentacles and bodies removed, cut into rings
- 1/8 teaspoon vegetable oil
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
INDIVIDUAL CHEESECAKES
By Flyer920
Beat cream cheese, lemon juice, eggs, vanilla, and sugar until smooth
- 2 (8 oz.) pkgs. Philadelphia cream cheese
- 1 tbsp. lemon juice (real or reconstituted)
- 2 eggs
- 1 tsp. vanilla extract
- 3/4 c. sugar
- 1 (21 oz.) can Comstock pie filling (cherry or blueberry)
- 24 whole vanilla wafers
- 24 paper cupcake liners
- Muffin tins
Basil Cheese Stuffed Skirt Steak
By Flyer920
If the steak is thick, slice it horizontally, then open it like a book
- 2 lb. skirt steak
- 1 c. Parmesan, freshly grated
- 1/2 c. sharp Provolone, freshly grated
- 1 piece dry sourdough bread
- 12 lg. basil leaves
- 1/4 c. extra virgin olive oil
- 1 lg. sweet onion, chopped
- 1/2 c. dry red wine
- 28 oz. canned tomatoes, chopped
- 2 pinches crushed red pepper flakes
- 1.5 oz. assorted dried mushrooms
Easy No Knead Rye
By Flyer920
1) Place the water in a 6-quart dough-rising bucket or other large container
- * 24 ounces lukewarm water
- * 20 ounces King Arthur Unbleached All-Purpose Flour
- * 11 1/2 ounces pumpernickel, medium rye flour, or light rye flour
- * 2 ounces Baker's Special Dry Milk or nonfat dry milk
- * 3/4 ounce salt (table salt, not kosher)
- * 1 tablespoon instant yeast
- * 1 tablespoon Deli Rye Flavor
- * 1 3/4 ounces vegetable oil or 2 ounces soft butter
- * 1 tablespoon minced dried onions, optional
Slow Cooker Italian Beef for Sandwiches
By Flyer920
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and...
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion salt
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 bay leaf
- 1 (.7 ounce) package dry Italian-style
- salad dressing mix
- 1 (5 pound) rump roast
Basic Foccacia Bread
By Flyer920
Dissolve the yeast in the warm water
- 6 1/4 cups (750 g) unbleached all purpose flour
- A cake or package of active yeast of the kind sold in the supermarket.
- 1 1/2 About 1 1/2 cups (350 ml) warm water
- 1/3 cup extravirgin olive oil
- Salt, both finely and coarsely ground (kosher will work well for the latter)
Zingerman's Mushroom Barley Soup
By Flyer920
1. Soak the mushrooms in enough hot water to cover for a half hour
- 2 tablespoons dried porcini mushrooms
- 2 * 2 tablespoons margarine
- 1 * 1 large onion, thinly sliced
- 2 * 2 ribs celery with leaves, diced
- 1/4 * 1/4 cup parsley
- 1 * 1 carrot, peeled and sliced
- 3 * 3 cloves garlic, chopped
- 1 * 1 pound fresh porcini or other mushrooms
- 1 * 1 tablespoon flour
- 2 * 2 quarts beef broth or water
- 1 * 1 cup whole barley
- 2 * 2 teaspoons salt
Tomato Sauce v.1
By Flyer920
Great sauce, a couple more ingredients but worth it
- 3/4 * 3/4 cup onion, chopped
- 2 * 2 cloves garlic, minced
- 2 * 2 tablespoons olive oil
- 1/3 * 1/3 cup fresh parsley, minced
- 1 * 1 teaspoon dried basil, crumbled (or 3 tablespoons minced fresh basil)
- 28 * 28 ounces tomatoes, crushed
- 6 * 6 ounces tomato paste
- 1/2 * 1/2 cup chicken stock
- 1/4 * 1/4 cup dry red wine
- 1 * 1 teaspoon sugar
- 2 * 2 tablespoons romano cheese, freshly grated
- 1/2 * 1/2 teaspoon salt
- 1/2 * 1/2 teaspoon dried oregano, crumbled