RichK.net | Galina / Recipes

Almond Cookies I

By: S. Baker "An almond lover's cookie!"

Prep Time: 15 Min Cook Time: 8 Min Ready In: 30 Min

Recipe Yield 4 dozen

Ingredients

    1/2 cup butter, softened
    1/2 cup white sugar
    1 egg
    1 1/4 cups all-purpose flour
    1/2 cup ground almonds
    2 teaspoons amaretto liqueur

Directions

    Preheat oven to 400 degrees F (200 degrees C).
    In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds. Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.
    Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Nutritional Information open nutritional information

Amount Per Serving Calories: 95 | Total Fat: 5.6g | Cholesterol: 19mg

Baked Sliced Sweet Potato

Thanksgiving, 24 Nov 2011

Preheat oven to 400 F

Combine in small mixing bowl:

4 tsp cinnamon
1 tsp ginger
1 tsp clove
3/4 tsp nutmeg
1 tsp brown sugar
2 tsp white/organic sugar
1 tbsp kosher salt
4 tbsp olive oil (start with less, then add if needed)

Coat pan with olive oil

Cut potato into steak fries slices (like 12 per potatoe)

Dip potatoes in olive oil/spice mixture.

NOTE: it was a pain to coat the potatoes evenly. Think next time about dipping the potatoes in oil first then dipping in the sugar/spice mix?

Bake about 15 minutes or until potatoes are soft

Fish Fondue Fest

May 23rd 2009, with Ronnie and Tom

Fondue

Fondue broth (without oil) from Epicurean.com. 4 cups seemed to fit our fondue pot nicely (vs. 7 in the recipe above). We used clam juice drained from canned clams (which was 1 cup total from 2 clams), so we added 2 c white wine (vinho verde) and 1 c water. Chopped 1/2 lg onion and a couple celery stalks into it and simmered for 30 mins, then strained into fondue pot. Turned out wonderful. We went through 1 1/2 cans sterno over the long, fun evening. Note for future is to make perhaps 6 cups broth for the fondue, as it does evaporate over time.

We used bay and sea scallops (cutting the sea scallops into 1/4), salmon, swordfish, and monkfish. All was wonderful!

Fondue dipping sauces from this page (scroll to the bottom for the sauce recipe links):

Sour Cream Mustard Sauce
Teriyaki Sauce
Cold Bernaise Sauce
Guacamole (This was Galina's recipe: Avocado with lime juice, dash of salt, and diced tomato and onion)

Wonderous tasting! And it encourages slow, relaxing, eating. We both thought the teriyaki sauce worked best with the Salmon and swordfish and the guacamole with the monkfish.

Meringues

For dessert, we had soft meringue bowls filled with black- and raspberries, confectioner's sugar, cocoa, and triple sec sprinkled on top.

4 egg whites (carefully separated)
6 1/2 oz confectioner's sugar

Beat egg whites on almost-high until stiff peakes, adding sugar slowly

Cut hole in the corner of a sandwich bag, scooped meringue mix in, and piped it out onto baking sheet. Next time, cut a small hole (like < 1/4" diam) to get a small bead to have better piping control.

Baked at 300° for about 20-30 minutes, until golden brown. Put the meringues on desert serving plates, then covered with inverted bowls. Place 5-7 berries in each meringue, dust with confectioner's sugar and cocoa, then sprinkle a few drops of Triple Sec.

This site has great tips for preparing meringues.

Amazing lunch: Garlic Shrimp, Spinach, and Fluffy Egg on Toast

August 25th, 2008

Sauteed up garlic with shrimp and spinach (leftovers)
Stirred 2 eggs with soy milk and cooked over skillet on both sides like an omelet, the milk made it rise (light and fluffy like a quiche).
Toasted heavy whole grain bread.
Spread toasted bread with Russian dressing that I had added horseradish to (leftover).
Put the egg on the bread, put the shrimp and spinach on the bread and
Sprinkled lightly with rock salt.

All it was missing was a glass of very expensive Chardonnay

Brunch Bananas

August 30, 2008

4 bananas

2 tablespoons peanut butter, unsweetened, unsalted

1 teaspoon honey

1 tablespoon cocoa nibs

2 tablespoons soy, rice, or almond milk (vanilla or plain flavor)

4 parfait glasses or other serving dish

Slice bananas into small coins and put in medium size bowl and set aside.

In a small bowl mix the peanut butter, soy milk, and honey and stir until smooth.

Stir in cocoa nibs.

Spoon over bananas and gently fold in until the bananas are lightly covered.

Dish into parfait glasses and serve.

Crab Stuffed Tomatoes

September 20, 2008

Tomatoes (larger than cherry, but smaller than roma - maybe mini romas)
12 oz Good fresh crab meat
3-4 Celery stalks
4 large tbs Mayonnaise
1 tsp Rock salt
Freshly ground Black pepper to taste
Edible marigold flowers

Mince the celery, cut in very small pieces.
In large bowl, stir in crab meat, mayonnaise to taste, celery, freshly ground black pepper and rock salt.
Keep the flavor light, it should be refreshing and pleasant.
Slice the tomatoes in half lengthwise just like a deviled egg.\\ Hollow out the tomato innards with a grapefruit knife. (the innards can be stored to make gazpacho or tomato sauce).
Spoon crab mixture into tomato halves.
Garnish with an edible marigold flower in the center of each.
Place on a pretty dish and place a brightly colored nasturtium flower in the center.
Chill for at least 1 hour and serve.

Pumpkin Pie

November 23, 2008

Follow the recipe on the can and
Replace the sweetened condensed milk with soft silken tofu.