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Recipes
Cha Cha Chowder
By Tom421
In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper
- 8 cups vegetable stock
- 3 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 8 ears corn, kernels removed (about 6 cups)
- 3 tablespoons butter
- 3 poblano peppers, stems, seeds and ribs removed, diced
- 1 yellow onion, diced (about 2 cups)
- 12 ounces Yukon Gold potatoes (skins on), diced into 1/4-inch cubes
- 1 cup half-and-half
- Smoked paprika, for garnish
- Fresh cilantro leaves, chopped, for garnish
Elegant Green Beans
By Tom421
Preheat oven to 350°. In a small skillet, saute water chestnuts, onion and mushrooms in 2 tablespoons butter 4-5 m...
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 small onion, chopped
- 1 8oz sliced mushrooms, 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup chicken stock
- 1 teaspoon reduced-sodium soy sauce
- 1/8 teaspoon hot pepper sauce
- Dash salt
- 1 package (16 ounces) frozen French-style green beans, thawed
- 1/2 cup shredded cheddar cheese
- 1 cup crushed French-fried onions
Thai Pork Pizza
By Tom421
Preheat oven to 425 degrees
- 2 teaspoons vegetable oil
- 2 boneless pork chops (3/4 inch thick)
- Salt and pepper to taste
- 1 package (15 ounces) pizza crust (such as Boboli)
- 1/2 cup Thai peanut sauce
- 1/2 cup thinly sliced pea pods
- 1/4 cup shredded carrots
- 1 cup shredded mozzarella cheese
- Chopped fresh cilantro leaves (optional)
Egg Nog Cookies
By Tom421
Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl
- Icing:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 2 sticks (16 tablespoons) unsalted butter, softened
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
- 1 tablespoon unsalted butter, softened
- 2 tablespoons heavy cream
- 2 tablespoons dark rum
- Dusting Sugar:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper
- Zest of 1 lemon
- Zest of 1 orange
- Caramel:
- 1/2 cup granulated sugar
Meatballs With Marinara Sauce
By Tom421
Make the sauce: Heat the oil in a large saucepan over medium-low heat, then add the salt pork
- 1/4 cup extra-virgin olive oil
- 2 ounces salt pork, thinly sliced
- 3 tablespoons minced onion
- 2 garlic cloves, minced
- 2 28-ounce cans imported Italian crushed tomatoes
- 6 leaves fresh basil, torn into small pieces
- Pinch of dried oregano
- Salt and ground black pepper
- 1 pound ground lean beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup freshly grated Pecorino Romano cheese
- 1 1/2 tablespoons finely chopped flat-leaf parsley
- 1 small garlic clove, minced
- Salt and ground black pepper
- 2 cups fine dry bread crumbs
- 1 cup extra-virgin olive oil
- 1 clove garlic, lightly smashed
Deep-Dish Spinach, Egg and Spaghetti Pie
By Tom421
Cook pasta in large pot of boiling salted water until tender but still firm to bite
- 12 ounces dried semolina spaghetti pasta
- 5 cups purchased or homemade marinara sauce
- 6 large eggs
- 2 cups half and half
- 4 ounces grated Parmigiano-Reggiano cheese
- 1 garlic clove, crushed through press
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- One 16-ounce bag frozen chopped spinach, thawed, squeezed dry
- 6 ounces sliced or shredded provolone cheese
German Lasagna
By Tom421
In a large saucepan, melt butter
- 3/4 cup butter
- 3/4 cup all-purpose flour
- 1 tablespoon beef bouillon granules
- 2 teaspoons onion salt
- 2 teaspoons pepper, divided
- 1/2 teaspoon white pepper, optional
- 2-1/4 cups milk
- 1 can (14-1/2 ounces) chicken broth
- 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, chopped
- 2 eggs
- 1-1/2 cups (12 ounces) 4% small-curd cottage cheese
- 9 lasagna noodles, cooked and drained
- 1 jar (16 ounces) sauerkraut, rinsed and squeezed dry
- 2 cups (8 ounces) shredded Monterey Jack cheese, divided
Roasted Tomato Bisque
By Tom421
Directions Preheat the oven to 400 degrees F
- Two 28-ounce cans whole tomatoes, drained of their juices
- 1 tablespoon olive oil
- 1 tablespoon light brown sugar
- 4 carrots, peeled and chopped
- 2 shallots, quartered
- Salt and freshly cracked black pepper
- 3 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 tablespoons dry sherry
- One 28-ounce can crushed tomatoes
- 1 to 2 cups chicken stock
- 1/4 cup heavy cream
Beer-Battered Buttermilk Fried Chicken
By Tom421
In a large bowl, combine the buttermilk with the salt, black pepper and cayenne
- Buttermilk Soak:
- 3 cups buttermilk
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 4 pounds medium chicken wings, thighs and drumsticks
- Beer Batter:
- 2 cups all-purpose flour
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 18 ounces dry, crisp beer, such as lager or pilsner (2 1/4 cups)
- Vegetable oil, for frying
"World's Best Cake" with Banana & Coconut
By Tom421
Follow these instructions and you'll have an impressive, towering dessert without having to worry about burning a m...
- 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) unsalted butter, softened
- 1 2/3 cups sugar, divided
- 1 1/3 cups (170 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1 pinch salt
- 5 large eggs, separated
- 1/3 cup whole milk
- 1/3 to 1/2 cups unsweetened coconut flakes (I like the large flakes, but you can use smaller flakes, too)
- 1 cup heavy cream
- 1 vanilla bean
- 1 to 2 bananas, sliced