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Gnocchi Dumplings
4 servings | 1 hour
Ingredients:
1. 2 potatoes
2. 2 c All-purpose flour
3. 1 egg
Directions:
1. Bring a large pot of salted water to a boil. Peel potatoes and add to pot. Cook until
tender but still firm, about 15 minutes. Drain, cool and mash with a fork or potato masher.
2. Combine 1 cup mashed potato, flour and egg in a large bowl. Knead until dough
forms a ball. Shape small portions of the dough into long "snakes". On a floured surface,
cut snakes into half-inch pieces.
3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3
to 5 minutes or until gnocchi have risen to the top; drain and serve.
Notes:
http://allrecipes.com/recipe/18465/gnocchi-i/
4. 2 T butter
5. 3 cloves garlic, minced
6. 2 t grated lemon zest
7. 1 pinch red pepper flakes
8. 1/3 c dry sherry
9. 1 c heavy cream
10. salt and pepper to taste
11. 1 lemon, juiced
12. 2 T chopped Italian parsley, divided
13. Freshly grated Parmigiano-Reggiano cheese, for serving
Directions:
1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling
water, stirring occasionally until tender yet firm to the bite, about 10 minutes or 1 minute
less than directed on the package.
2. Heat oil in a large skillet over high heat. When oil just starts to smoke, add
scallops and move them into a single layer. Let sear on high for 60 seconds. Toss to turn.
Add butter and stir scallops until butter melts. Stir in garlic. Add lemon zest and red
pepper flakes. Stir in sherry and cook and stir until alcohol cooks off, about 1 minute.
Pour in cream. When mixture begins to simmer, reduce heat to medium-low. Add salt,
pepper, and lemon juice.
3. Drain pasta. Transfer to skillet with scallops; bring to a simmer. Add half the
parsley. Cook until pasta is heated through and tender, about 1 minute. Remove from
heat. Grate generously with grated cheese. Add the rest of the parsley. Serve in warm
bowls.
Notes:
http://allrecipes.com/recipe/255021/creamy-bay-scallop-spaghetti/
Use tagliatelle instead of spaghetti, it supposedly tastes good by itself
Mushroom-Stuffed Beef Tenderloin
10-12 servings | 9 - 10 hours
Ingredient:
1.
2.
3.
4.
5.
6.
7.
8.
c Marsala wine
c minced onion
c olive oil
2 T red wine vinegar
t salt
t pepper
5-6 lbs beef tenderloin, trimmed
1 lbs fresh mushrooms, sliced
Directions:
1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until
tender but still firm, about 10 minutes. Drain, and place in a large bowl.
2. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together
until smooth and creamy.
Notes:
http://allrecipes.com/recipe/22986/suzys-mashed-red-potatoes/
Serve with the Mushroom-Stuffed Beef Tenderloin
Directions:
1. In saucepan, bring sake and mirin to a boil and reduce by
2. Add miso and sugar, bring back to boil and reduce for 15 minutes
3. Remove from heat and cool to room temperature. Marinate salmon refrigerated in
miso reduction for 5 hours, reserving 1 cup for garnish
4. After marinating lightly coat bottom of large saute pan with olive oil
5. Sear marinated salmon filets over high heat, approximately 4 minutes per side for
medium rare, more for medium
Notes:
Charlotte Taste published by Charlotte Taste Magazine
Serve over white rice or basmati rice?
Directions:
1. Heat a large pot of water over an outdoor cooker, or medium-high heat indoors.
Add Old Bay Seasoning to taste, and bring to a boil. Add potatoes, and sausage, and cook
for about 10 minutes. Add the corn and crab; cook for another 5 minutes, then add the
shrimp when everything else is almost done, and cook for another 3 or 4 minutes.
2. Drain off the water
Notes:
http://allrecipes.com/recipe/44033/daves-low-country-boil/
Maybe put some onions in it. Be sure to reduce ingredients unless youre really feeding 15.
You cant do anything wrong with this recipe except put the wrong amount of seasoning, it doesn't even
have to be Old Bay, mom did it with some random Zatarains seasoning.
Ingredients:
1. 1/2 cup cornstarch
2. 3 cups milk
3. 4 large eggs
4. 1/2 cup butter
5. 2 cups firmly packed dark brown sugar
6. 2 cups heavy cream
7. 1 tablespoon vanilla extract
8. Pinch of sea salt
9. 1/4 cup bourbon
10. 64 chocolate wafers
11. Sweetened Whipped Cream
12. Garnish: crushed chocolate wafers
Directions:
1. Place cornstarch in a medium bowl. Gradually whisk in milk and eggs.
2. Melt butter in a Dutch oven over medium heat, and stir in brown sugar. Cook,
stirring constantly, about 10 minutes or until mixture bubbles and becomes shiny.
3. Gradually whisk cream into butter mixture. (Mixture will bubble and clump but
will get smooth as it cooks.) Cook, whisking constantly, 4 to 5 minutes or until smooth.
4. Gradually whisk about one-fourth of hot butter mixture into egg mixture, 1/2 cup
at a time. Gradually add egg mixture to remaining hot butter mixture, whisking
constantly.
5. Increase heat to medium-high. Add vanilla and salt, and cook, whisking
constantly, about 5 minutes or until mixture thickens and just begins to bubble. Remove
from heat, and stir in bourbon. Place plastic wrap directly onto warm filling (to prevent a
film from forming). Cool completely (about 2 hours).
6. Place 16 cookies in a single layer on bottom of a 9-inch square pan. Spread 1 1/2
cups pudding over cookies. Repeat layers 3 times, using remaining pudding on top layer.
Cover and chill 8 to 24 hours. Just before serving, top with Sweetened Whipped Cream.
Notes:
Southern Living June 2015 issue
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut on a baking sheet and bake it, stirring occasionally, until
Notes:
http://allrecipes.com/recipe/12481/old-fashioned-coconut-cream-pie/
Directions:
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs,
spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes
or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store
leftovers covered in refrigerator.
Notes:
http://allrecipes.com/recipe/23439/perfect-pumpkin-pie/
smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Combine the flour, baking soda, and salt; gradually stir into the creamed mixture. Mix in
the macadamia nuts and white chocolate. Drop dough by teaspoonfuls onto ungreased
cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until golden brown.
Notes:
http://allrecipes.com/recipe/10025/white-chocolate-macadamia-nut-cookies-iii/
Lemon Cookies
12 servings | 3 hours
Ingredients:
1. 1/2 c unsalted butter, softened
2. 3/4 c granulated sugar
3. 2 T light brown sugar, packed
4. 1 large egg
5. 1 T lemon extract
6. 2 T lemon zest
7. 1 T honey
8. yellow food coloring, optional and as desired
9. 2 c flour
10. 2 t cornstarch
11. pinch salt, optional and to taste
12. 1 t baking soda
13. 2 T lemon juice
14. confectioners' sugar for dusting, optional
Directions:
1. To the bowl of a stand mixer combine the butter, sugars, egg, lemon extract, and
12 servings | 1 hour
Ingredients:
1.
2.
3.
4.
5.
6.
7.
8.
9.
2 c all-purpose flour
1/2 c cocoa powder
1 t baking soda
1 c softened butter
3/4 c white sugar
3/4 c packed brown sugar
2 eggs
1 t vanilla extract
2 c semisweet chocolate chips
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, cocoa
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with
parchment paper.
2. Combine the peanut butter, white sugar and egg. Mix until smooth.
3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F
(175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they
are still soft and just barely brown on the bottoms.
Notes:
http://allrecipes.com/recipe/11352/three-ingredient-peanut-butter-cookies/
Biscotti Toscani
42 servings | 1 hour 30 min
Ingredients:
1.
2.
3.
4.
5.
6.
7.
8.
1/3 c butter
3/4 c white sugar
2 eggs
1 t vanilla extract
1/4 t almond extract
2 t orange zest
2 1/4 c all-purpose flour
1 1/2 t baking powder