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Recipes
German Cheddar and Beer Fondue
By Tom421
Combine cheeses in a bowl with flour
- 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
- 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- 2 tablespoons spicy brown mustard
- A few drops hot sauce
- A few drops Worcestershire sauce
- 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
- 1 package mini party franks (recommended: Boars Head)
- 1 head cauliflower, separated into florets
- 1 small jar mini Gherkin pickles, drained
- 1 small jar pickled onions, available on vegetable aisle
- 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Sesame and Peanut Noodles
By Tom421
Preheat the oven to 350 degrees F
- Peanut Dressing:
- 3 tablespoons sesame seeds
- 12 ounces linguine
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon grated fresh ginger
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 1 teaspoon sesame oil
- Zest and juice of 1/2 lime
- Salad:
- 1/2 cup loosely-packed chopped fresh cilantro
- 2 green onions, sliced
- 1/2 head green cabbage, thinly sliced
- 1/3 red bell pepper, diced
- 1/4 cup roughly chopped skinless roasted peanuts, for garnish
Drunken Caramel French Toast
By Tom421
In a small saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until smooth
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup packed light brown sugar
- 2 tablespoons light corn syrup
- 1 large challah
- 5 large eggs
- 1-1/2 cups half-and-half
- 1 teaspoon vanilla extract
- 3 tablespoons Grand Marnier
- 1 teaspoon orange zest
- 1/4 teaspoon salt
Albondigas
By Tom421
In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and...
- 2 tablespoons olive oil
- 2 cups minced onion, from about 1 large onion
- 4 ounces roasted garlic, puréed (about 1/3 cup), see Note
- 1/2 About 1/2 cup (3/4 ounce) chopped fresh basil leaves
- 1/2 About 1/2 cup (3/4 ounce) chopped fresh cilantro
- 1 tablespoon dried oregano
- 1 tablespoon Spanish paprika
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 eggs
- 1 cup plain bread crumbs
- 1 pound ground pork
- 1 pound ground beef
- 1 cup grated Manchego or Parmesan cheese
- Chopped parsley, for serving
Blood Orange Whole-Wheat Ricotta Pancakes
By Tom421
We’ve got the perfect gift for everyone on your list!
- For the pancakes:
- 1 cup white whole-wheat flour
- 1/2 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup almond milk
- 1/2 teaspoon vanilla
- 1 teaspoon blood orange zest
- 2 tablespoons blood orange juice
- 2 tablespoons butter
- Optional for serving:
- 1/3 cup maple syrup
- 1/4 teaspoon blood orange zest
- Blood orange slices
Cheesecake-Stuffed Banana Bread
By Tom421
For the banana bread: Position an oven rack in the bottom third of the oven and preheat to 325 degrees F
- Nonstick cooking spray, for spraying the pan
- 1 cup all-purpose flour, plus more for dusting the pan
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 very ripe bananas
- 1/4 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- Confectioners' sugar, for dusting
- One 8-ounce package cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
Roasted Potato & Green Bean Salad
By Tom421
Preheat oven to 425°. Place potatoes, onion and green beans in a greased 15x10x1-in
- VINAIGRETTE:
- 6 medium red potatoes, cut into 1-inch cubes
- 1 large red onion, cut into 1-inch pieces
- 1/4 pound fresh green beans, trimmed and halved
- 2 tablespoons olive oil
- 8 bacon strips, cooked and crumbled
- 2 tablespoons cider vinegar
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
The Best Cauliflower Ever
By Tom421
Heat 3 tablespoons of the olive oil in a large skillet over medium heat
- 4 tablespoons olive oil
- 1/2 large head or 1 small head cauliflower, cut into florets
- Salt and fresh ground pepper
- 3 cloves garlic, chopped
- 1 roasted red pepper, seeded and chopped
- 2 tablespoons soft tofu
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons breadcrumbs
- 1 tablespoon sesame seeds
Fall-Slaw
By Tom421
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- Lemon cardamom dressing:
- 1 pound celery root
- 1/2 red onion (2 1/2 ounces)
- 2 crisp, tart apples (such as Gala; 6 to 7 ounces each)
- 2 ribs celery (4 ounces), cleaned, cut on the bias 1/4 inch thick
- 5 to 6 dates (3 ounces total), halved, pits removed, cut into 1/4-inch pieces
- 1 1/4 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 ounce mint leaves (about 1/4 cup), cut chiffonade
- Zest of 1/2 lemon
- 1/4 cup fresh lemon juice
- 1/4 cup mayonnaise
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground cayenne pepper
Skillet Blueberry Slump
By Tom421
Preheat oven to 400°. In a 10-in
- 4 cups fresh or frozen blueberries
- 1/2 cup sugar
- 1/2 cup water
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon butter
- 1/2 cup 2% milk
- Vanilla ice cream