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Recipes
Chicken Packets - Honey Mustard
By BlueSchmoo
COMBINE mustard, honey and pepper; blend well
- 4 sheets (12x12-inches each) Reynolds Wrap® Heavy Duty Aluminum Foil
- 1/3 cup Dijon mustard
- 3 tablespoons honey
- 1/4 teaspoon pepper
- 4 skinless, boneless chicken breast halves
Bread - Tarte Flambee
By BlueSchmoo
For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar
- 1/4 cup lukewarm water
- 3/4 teaspoon dry yeast
- 1/2 teaspoon sugar
- 3/4 cup all-purpose flour, plus a little more for dusting
- 1 tablespoon extra-virgin olive oil
- Pinch salt
- 1/2 pound slab bacon, cut into lardons
- Extra-virgin olive oil
- 3 large Spanish onions, thinly sliced
- Kosher salt
- 1/2 cup creme fraiche
- 1/2 cup fromage blanc or high quality ricotta
- 1 bunch fresh chives, finely chopped
Pasta - Macaroni & Cheese Ham Pie
By BlueSchmoo
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- 3 cups shredded Cheddar cheese (12 oz)
- 1 cup cubed cooked ham
- 1 cup uncooked elbow macaroni (3 1/2 oz)
- 2 1/4 cups milk
- 2 eggs
- 1/2 cup Original Bisquick® mix
- 1/4 teaspoon salt
- Chopped fresh parsley, if desired
- Chopped fresh parsley, if desired
Sweet 'N' Tangy Barbecue Sauce
By BlueSchmoo
In a saucepan, cook onion and jalapeno in oil over medium heat until tender and lightly browned
- 1 large onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1 tablespoon olive oil
- 1-1/2 cups water
- 1 can (6 ounces) tomato paste
- 1/2 cup packed brown sugar
- 1/2 cup cider vinegar
- 1/4 cup honey
- 2 tablespoons chili powder
- 1 tablespoon molasses
- 2 teaspoons chicken bouillon granules
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/2 to 1 teaspoon liquid smoke, optional
Cake - Chocolate Cupcakes & Peanut Butter Icing
By BlueSchmoo
Inagarten.com from Barefoot Contessa @ Home
- 14-15 (3-4)
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (3 Tbsp)
- 2/3 cup granulated sugar (2 Tbsp+2 1/2 tsp)
- 2/3 cup light brown sugar, packed (2 Tbsp + 2 1/2 tsp)
- 2 extra-large eggs at room temperature (1 Med. Egg)
- 2 teaspoons pure vanilla extract (1/2 tsp)
- 1 cup buttermilk, shaken, at room temperature (1/4 Cup)
- 1/2 cup sour cream, at room temperature (2 Tbsp)
- 2 tablespoons brewed coffee (1 1/2 tsp)
- 1 3/4 cups all-purpose flour (1/2 Cup + 3 Tbsp)
- 1 cup good cocoa powder (1/4 Cup)
- 1 1/2 teaspoons baking soda (1/4 + 1/8 tsp)
- 1/2 teaspoon kosher salt (1/8 tsp)
- Chopped salted peanuts, to decorate (optional)
- Kathleen’s Peanut Butter Icing
- 1 cup confectioners’ sugar (1/4 Cup)
- 1 cup creamy peanut butter (1/4 Cup)
- 5 tablespoons unsalted butter, at room temperature (1 Tbsp + 3/4 tsp)
- 3/4 teaspoon pure vanilla extract (1/8 + 1 1/16 tsp)
- 1/4 teaspoon kosher salt (1/16 tsp)
- 1/3 cup heavy cream (1 Tbsp + 1 tsp)
Turkey - Roasted
By BlueSchmoo
Nu-Wave oven recipe
- 12-14 pound turkey
- 1/4 cup olive oil
- 1 tablespoon of paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 2 stalks celery chopped
- 2 medium onions chopped
- 2 large carrots chopped
Italian Vinaigrette
By BlueSchmoo
Place the first 11 ingredients in a blender
- 1/4 cup water
- 1/4 cup lemon juice
- 1/4 cup red wine vinegar
- 2 garlic cloves, halved
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 3/4 teaspoon paprika
- 3/4 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried thyme
- 3/4 cup olive oil
Seafood - Chinese - Shrimp and Ginger Siu Mai Dumplings
By BlueSchmoo
Special equipment: wok, bamboo steamer To make the shrimp filling: Pulse all the ingredients in a food processor u...
- 1 pound shrimp, shelled and deveined
- 1/2 pound ground pork
- 1 green onion, finely chopped
- 3 garlic cloves, minced
- 1 (2-inch) piece fresh ginger, grated
- 2 egg whites
- 2 teaspoons cornstarch
- 1/2 lemon, juiced
- 1 tablespoon low-sodium soy sauce, plus some for dipping
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 (10-ounce) package round wonton wrappers
- Canola oil, for brushing the steamer
- Savoy cabbage, for lining the steamer, optional
- Micro Arugula, for garnish
- ________________________
- MAKES 18
- 1/2 pound shrimp, shelled and deveined
- 1/4 pound ground pork
- 1 sm. green onion, finely chopped
- 1-2 garlic cloves, minced
- 1 (1-inch) piece fresh ginger, grated
- 1 egg white
- 1 teaspoon cornstarch
- 1/4 lemon, juiced
- 1 1/2 tsp low-sodium soy sauce, plus some for dipping
- 1 1/2 tsp sesame oil
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/2 (10-ounce) package round wonton wrappers
- Canola oil, for brushing the steamer
- Savoy cabbage, for lining the steamer, optional
- Micro Arugula, for garnish
Cake - Chocolate Frosting
By BlueSchmoo
1. CREAM BUTTER In an electric mixer fitted with whisk attachment, beat butter, cream, vanilla, salt, and chocolate...
- This recipe makes enough frosting for two 9-inch layers, a 13 by 9-inch sheet cake, one Bundt cake (made in a 12-cup Bundt pan) or 24 cupcakes. The frosting can be made up to 2 days ahead and refriger
- 20 tablespoons unsalted butter (2 1/2 sticks), cut into pieces and softened
- 3 tablespoons heavy cream
- 2 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 8 ounces semisweet chocolate , melted and cooled
- 3 cups confectioners' sugar
- 3 tablespoons cocoa
Couscous Pilaf w/Peas
By BlueSchmoo
From Quick Vegetarian Pleasures
- 4 Side dish servings
- 1 Tbsp. olive oil
- 1 medium onion, finely diced
- 1 garlic clove, minced
- 1 cup couscous
- 1 cup frozen peas, thawed
- 1 Tbsp. minced fresh dill or 1 tsp dried
- Salt and pepper
- 1 1/2 cups vegetable stock
- 1 Tbsp. cold unsalted butter, cut into bits