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Recipes
My Favorite Chai Recipe
By SMSchreiber
Boil 5 minutes, then steep 10 minutes: 1 Tbsp fennel or anise seed 6 green cardamom pods 12 cloves 1 cinnamon s
- 1 Tbsp fennel or anise seed
- 6 green cardamom pods
- 12 cloves
- 1 cinnamon stick
- 1/4 " ginger root, sliced thin
- 1/4 tsp black pepper corns
- 2 bay leaves
- 7 Cups water
- 2 Tbsp Darjeeling tea
- 6 Tbsp honey or brown sugar
- 1 Cup milk
PRETZELS
By SMSchreiber
This is an advanced recipe and takes extra time
- Ingredients:
- 3 * 3 cups all-purpose flour, plus extra for kneading
- 1 * 1 package rapid-rise yeast
- 1 * 1 tablespoon sugar
- 1 * 1 teaspoon salt
- 1 * 1 cup warm water
- 3 * 3 tablespoons plus 3 teaspoons vegetable oil
- 2 * 2 tablespoons baking soda
- 2 * 2 tablespoons coarse salt
Masala Chai
By SMSchreiber
Put 1-1/2 cups water in saucepan
- 1-1/2 cups water
- 1 inch stick of cinnamon
- 8 cardomom pods
- 8 whole cloves
- 2/3 cup milk
- 6 tsp. sugar (or to taste)
- 3 teaspoons any unperfumed loose black tea
Chai from Scratch
By SMSchreiber
Throw it all into a saucepan cold and bring slowly to a boil
- 1/3 water
- 2/3 milk
- 1 teaspoon of tea for each cup measure (plus a bit extra) freshly chopped ginger
- cardamom pods
- a little piece clove (optional)
- enough sugar to make it sweet
Shrimp cocktail with three sauces
By SMSchreiber
DIRECTIONS The shrimp: Prepare an ice-water bath
- INGREDIENTS
- For the shrimp
- • Coarse salt
- • 1 pound (about 25) large shrimp, heads (optional) and shells on
- Mango-basil sauce
- • 2 small mangoes, peeled and chopped
- • 1/2 lemon, peeled and rind finely chopped (2 teaspoons)
- • 1 teaspoon fresh lemon juice
- • 1 teaspoon rice vinegar (not seasoned)
- • 1/2 teaspoon salt
- • Pinch freshly ground white pepper
- • 5 basil leaves, thinly sliced
- Tomato-horseradish sauce
- • 1 cup chili sauce, such as Heinz
- • 1/3 cup prepared horseradish
- • 1 tablespoon fresh lemon juice
- • Freshly ground black pepper
- Remoulade
- • 3/4 cup mayonnaise
- • 3 tablespoons ketchup
- • 1 tablespoon spicy stone-ground mustard, preferably Creole (Zatarains.com)
- • 3 tablespoons finely chopped celery
- • 1 1/2 tablespoons finely chopped fresh parsley
- • 1/2 tablespoon finely chopped scallion
- • Freshly ground black pepper
Crème Brulee - Classic Crème Brulee, Stirred Method
By SMSchreiber
1. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and p...
- 8 egg yolks
- 1/3 cup granulated white sugar
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract or 1 whole vanilla bean, split in half lengthwise
- 1/4 cup granulated white sugar (for caramelized tops)
Grilled shrimp with cilantro, lime and peanuts
By SMSchreiber
DIRECTIONS 1. Zest limes into a bowl
- INGREDIENTS
- • 2 limes
- • 2 teaspoons fish sauce
- • 1/2 teaspoon sugar
- • 1 pound (about 15) jumbo shrimp, shells on
- • 2 teaspoons safflower oil
- • Coarse salt and freshly ground pepper
- • 1 1/2 cups coarsely chopped fresh cilantro
- • 1/2 cup salted peanuts, coarsely chopped
- • 2 scallions, finely chopped
Cranberry Limeade
By SMSchreiber
Pack and tote beverages in individual spillproof containers that guests can drink from directly
- Ingredients:
- 2 * 2 quarts prepared limeade
- 2 * 2 cups cranberry juice
- 2 * 2 limes, thinly sliced
- * Ice cubes for serving
Shrimp and corn salad in Bibb lettuce cups
By SMSchreiber
DIRECTIONS 1. Bring shrimp shells, corncobs, onion, orange zest, bay leaf, peppercorns, water and wine to a simmer...
- INGREDIENTS
- • 1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved
- • 2 1/3 cups corn kernels (from 4 ears corn), cobs reserved
- • 1 medium onion, quartered
- • 10 strips orange zest, each 3 inches long (from 1 orange), orange reserved and halved
- • 1 bay leaf
- • 10 whole black peppercorns
- • 6 cups water
- • 1 cup white wine
- • 2 tablespoons extra-virgin olive oil
- • 2 teaspoons rice vinegar (not seasoned)
- • Coarse salt and freshly ground pepper
- • 1 head Bibb lettuce, leaves separated
- • 2 firm, ripe Hass avocados, halved, pitted, peeled, sliced lengthwise, and cut into small pieces
- • 1 cup fresh mint, leaves torn if large
PIE - Coconut Cream Pie
By SMSchreiber
1. Preheat oven to 325 degrees
- 1/2 cup sugar
- 3 tablespoons cornstarch
- Pinch of salt
- 2 cups scalded milk
- 1 tablespoon butter
- 2 eggs separated
- 1 teaspoon vanilla extract
- 1 cup grated coconut
- Baked 9-inch or deep 8-inch pie shell