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Recipes
Irish soda bread
By winefoot
Preheat oven to 375. Grease 2-quart casserole or cast-iron skillet
- 4 cups sifted all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 tablespoons caraway seeds
- 1/4 cup margarine or butter
- 2 cups raisins
- 1 1/3 cups buttermilk
- 1 egg, unbeaten
- 1 teaspoon baking soda
- 1 egg yolk
Skillet Hash Browns
By winefoot
Rinse potatoes in a colander under cold water until water runs clear
- SERVINGS: 6
- 5 russet potatoes (about 3 pounds), peeled, coarsely shredded
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 8 tablespoons vegetable oil, divided
- 2 bunches scallions, greens and whites separated, thinly sliced
- Coarse sea salt (such as Maldon)
Chipotle Lime Grilled Chicken Skewers with Avocado Ranch
By winefoot
Add the chicken to a large bowl and season it with the salt, pepper and paprika
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons adobo sauce (from a can of chipotle peppers in adobo)
- 2 limes, zested and juiced
- 2 garlic cloves, minced
- avocado ranch
- 1 ripe medium avocado
- 1/3 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons freshly chopped parsley
- 2 tablespoons freshly chopped dill
- 1 garlic clove, minced
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon white vinegar
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Cracker Barrel Fried Apples
By winefoot
This easy recipe is just like the fried apples on Cracker Barrel's menu
- 2 1/2 cups apple juice, divided
- 4 large golden delicious apples, with peel, cut 1/2-inch wedges
- 3 tablespoons cornstarch
- 1 teaspoon apple pie spice
- 4 tablespoons sugar
Tom Yum Grilled Shrimp
By winefoot
1. Place the lemon grass, garlic, galangal, chili, cilantro, lime juice and zest, green onions, shrimp paste, fish ...
- Ingredients:
- 1 pound shrimp (peeled and deveined)
- 2 stalks lemongrass (peeled and chopped, or lemon zest or myrtle leaves)
- 3 cloves garlic
- 1 thumb sized piece galangal (or ginger, peeled and chopped)
- 1 + birds eye chili (or other hot chili or 1 teaspoon chili sauce, etc.)
- 1/4 cup cilantro (chopped)
- 1 lime (juice and zest)
- 2 green onions (sliced)
- 1/2 teaspoon shrimp paste
- 2 tablespoons fish sauce
- 2 tablespoons oil
- 2 tablespoons palm sugar (grated or sugar)
Plum and Mascarpone Pie
By winefoot
Preheat oven to 350°. Line pie dish with crust; crimp edges
- 1 pie crust, homemade or store-bought (click for homemade crust recipe)
- 4-5 pounds firm ripe plums (20–25 plums), halved, pitted (with skin)
- 1 1/2 cups plus 2 Tbsp. sugar
- 2 tablespoons fresh lemon juice
- 1 vanilla bean, split lengthwise
- 8 ounces mascarpone
- 1/3 cup crème fraîche
- 2 tablespoons honey
- Whipped cream
Chef Michael Psilakis Meatballs
By winefoot
For the sauce: Place oil in pan over medium heat, sauté garlic and onions until golden brown
- For the meatballs:
- 1/2 lb ground pork
- 1/2 lb ground lamb
- 1/4 ground beef
- 1 onion chopped
- 4 garlic cloves chopped
- 6 garlic cloves roasted and pureed
- 2 tbs. chopped fresh dill
- 2 tbs. chopped fresh parsley
- Salt & pepper to taste
- 1 tbs. Dijon mustard smooth
- 8 slices of white bread crust removed
- 1 cup milk
- Flour
- Extra Virgin Olive Oil
- For the Sauce:
- 3 tbs. Extra virgin olive oil
- 6 pieces of raw garlic
- 1 large onion, chopped
- 1/2 cup red wine
- 2 cups beef and chicken broth
- 2 , 16 oz. cans Italian plum tomatoes in sauce
- 2 fresh bay leaves
- To Garnish:
- 1/2 cup of tsakistes olives, pitted and cut in half
- 1/2 cup thassos or kalamata olives, pitted and cut in half
- 16 whole roasted garlic cloves, peeled
- Fresh parsley, dill, mint, chopped
- Dried Greek oregano
Cracker Barrel's Hashbrowns Casserole - Copycat
By winefoot
I don't know if this is Cracker Barrel's actual hash browns casserole recipe, but it is close
- 2 lbs frozen hash browns
- 1/2 cup margarine or 1/2 cup butter, melted
- 1 (10 1/4 ounce) can cream of chicken soup
- 1 pint sour cream
- 1/2 cup onion, peeled and chopped
- 2 cups cheddar cheese, grated
- 1 teaspoon salt
- 1/4 teaspoon pepper
Bistro Steak with Buttermilk Onion Rings
By winefoot
Whisk hazelnut oil and 1 Tbsp
- SERVINGS: 4
- Vinaigrette, Steak, And Sauce
- 2 tablespoons hazelnut, walnut, or olive oil
- 2 tablespoons Sherry vinegar, divided
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 1 1/2 pound hanger steak, center membrane removed, cut into 4 equal pieces
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons black peppercorns, coarsely chopped
- 2 teaspoons dry green peppercorns, coarsely chopped
- 1 tablespoon Dijon mustard
- Onion Rings And Assembly
- Vegetable oil (for frying; about 3 1/2 cups)
- 3/4 cup buttermilk
- 2 tablespoons apple cider vinegar
- 1 1/2 cups all-purpose flour
- Kosher salt and freshly ground black pepper
- 1 large onion, sliced 1/8” thick, rings separated
- 6 cups watercress leaves with tender stems
- Special Equipment
- A deep-fry thermometer
Best-Ever Barbecued Ribs
By winefoot
Preheat oven to 350°. Combine first 5 ingredients in a small bowl
- 2 1/2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce plus more