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Recipes
Cookies - Bizcochitos {Jane Butel’s Southwestern Kitchen}
By BlueSchmoo
New Mexico State Cookie - Bizcochitos (Anise Sugar Cookies)
- 1 1/2 cup butter or lard, chilled (substitute butter or margarine, although cookies will not be as moist)
- 1 cup plus 3 tablespoons sugar
- 2 eggs
- 2 teaspoons anise seeds
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2-teaspoon salt
- 3 About 3 tablespoons brandy (recommended), apple juice, or milk
- 2 teaspoons ground cinnamon
Cheesy French bread
By BlueSchmoo
Spread mayonnaise or pizza sauce on bread
- 1 (8 ounce) package of shredded cheddar or favorite cheese
- 1/2 cup Mayonnaise or Pizza Sauce
- 1 cup cooked sausage, cooked chicken, ham, pepperoni, etc.
- 1/2 cup Broccoli or spinach
- 1/4 sliced Black olives
- French loaf of bread cut in half
Pancake - Dutch Baby
By BlueSchmoo
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- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons grated zest and 2 tablespoons juice from 1 lemon
- 1 teaspoon salt
- 3 large eggs
- 1 1/4 cups skim milk (see note)
- 1 tablespoon unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3 tablespoons confectioners' sugar
Porcini, Chestnut and Sausage Stuffing
By BlueSchmoo
Cook's Note If you forget to leave the bread on the counter overnight to dry, toast it in an oven heated to 200 de...
- 1 cup dried porcini mushrooms
- 1 1/2 cups boiling water
- 1/2 pound slab bacon, finely chopped
- 1 small onion, finely chopped (1 cup)
- 1 leek, white and pale-green parts only, rinsed well and finely chopped
- 3 celery stalks, finely chopped (1 1/2 cups)
- 1 garlic clove, finely chopped
- 2 tablespoons extra-virgin olive oil
- 3/4 pound sweet Italian sausages, casings removed
- Liver from turkey, coarsely chopped
- 5 cups cubed, crustless white bread, dried overnight
- 2 cups coarsely chopped peeled chestnuts
- 1 tablespoon fresh thyme leaves
- 1 1/2 cups Giblet Stock
- Coarse salt and freshly ground pepper, to taste
- ________________________
- MAKES 4 1/2 Cups
- 1/2 cup dried porcini mushrooms
- 3/4 cup boiling water
- 1/4 pound slab bacon, finely chopped
- 1/2 small onion, finely chopped (1/2 cup)
- 1/2 leek, white and pale-green parts only, rinsed well and finely chopped
- 1 Lg or 2 sm celery stalks, finely chopped (3/4 cup)
- 1 sm garlic clove, finely chopped
- 1 tablespoon extra-virgin olive oil
- 6 onces sweet Italian sausages, casings removed
- Liver from turkey, coarsely chopped
- 2 1/2 cups cubed, crustless white bread, dried overnight
- 1 cup coarsely chopped peeled chestnuts
- 1 1/2 tsp fresh thyme leaves
- 3/4 cup Giblet Stock
- Coarse salt and freshly ground pepper, to taste
Salad - Chopped Greek with Chicken
By BlueSchmoo
Whisk vinegar, oil, dill (or oregano), garlic powder, salt and pepper in a large bowl
- 1/3 cup red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh dill, or oregano or 1 teaspoon dried
- 1 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 6 cups chopped romaine lettuce
- 2 1/2 cups chopped cooked chicken, (about 12 ounces; see Tip)
- 2 medium tomatoes, chopped
- 1 medium cucumber, peeled, seeded and chopped
- 1/2 cup finely chopped red onion
- 1/2 cup sliced ripe black olives
- 1/2 cup crumbled feta cheese
Turkey - Lettuce Wraps
By BlueSchmoo
For the filling: Brown the turkey in the oil in a large saute pan over medium-high heat until no longer pink
- 12 ounces ground turkey
- 2 teaspoons vegetable oil
- 8 ounces white mushrooms, chopped
- 3 scallions, chopped
- 2 cloves garlic, minced
- One 6-ounce can water chestnuts, chopped
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice wine vinegar
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard or spicy mustard
- 1 tablespoon Sriracha sauce
- 1/2 teaspoon sesame oil
- 8 to 12 large iceberg lettuce leaves, cleaned and dry
- Shredded carrots, for serving
- Bean sprouts, for serving
- Chopped fresh cilantro, for serving
Seafood - Crab Cake Croquettes
By BlueSchmoo
Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl
- 1 cup mayonnaise
- 3 teaspoons chili-garlic sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons canola oil, plus more for shallow frying
- 1 rib celery, finely chopped (about 1/4 cup)
- 1/2 jalapeno, finely chopped, with or without seeds
- 1/2 small red onion, finely chopped (about 1/2 cup)
- 1/2 red bell pepper, finely chopped (about 1/2 cup)
- 1 pound lump crabmeat, picked through for shells, coarsely chopped
- 4 cups unseasoned breadcrumbs
- 1 large egg, beaten
- Kosher salt and cracked black pepper
Blueberry Soda
By BlueSchmoo
Place the blueberries and the water into a medium saucepan, set over medium-high heat and bring to a boil
- 20 ounces fresh blueberries, approximately 4 cups, rinsed and drained
- 2 cups water
- 7 ounces sugar
- 1 lime, juiced
- Carbonated water
Corn Fritters
By BlueSchmoo
Martha Stewart These look like small corn pancakes
- 3 ears corn, husks and silk removed
- 1/3 cup milk
- 1 large egg
- 1 teaspoon sugar
- 1/2 teaspoon baking powder
- Coarse salt and ground pepper
- 1/4 cup cornmeal
- 1/4 cup flour
- 2 tablespoons vegetable oil
- Sour cream (optional)
Brownies - Fudgy
By BlueSchmoo
Fine Cooking, Issue 34 Using both bittersweet and unsweetened chocolate gives these brownies deep, sophisticated...
- 10 tablespoons unsalted butter, room temperature; more for the pan
- 2 ounces unsweetened chocolate
- 5 ounces bittersweet chocolate
- 1 cup sugar
- 2 teaspoons vanilla extract
- Pinch salt
- 2 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 2/3 cup all-purpose flour