Alexscharft's profile page
Recipes
Shamrock Shake
By alexscharft
Allow ice cream to soften for about 10 minutes so it will be easy to blend
- 2 cups vanilla ice cream
- 1/4 half-and-half
- 4 to 6 drops mint oil or mint extract
- 2 to 3 drops green food coloring
- Whipped cream
Fairy Cakes
By alexscharft
Heat the oven to 180°c. Line a 12-hole cupcake tin with paper cases
- •250g (8oz) self-raising flour
- •125g (4oz) unsalted butter - softened at room temperature
- •185g (6oz) caster sugar
- •1tsp vanilla essence
- •2 eggs, beaten
- •100ml (3fl oz) milk
- FOR THE ICING:
- •2 strawberries - hulled
- •200g (6½) mascarpone
- •4tbsp icing sugar - sifted
Lemon Fairy Cakes
By alexscharft
Preheat the oven to 180 degrees C
- 3/4 cup (90g) plain flour
- 55g butter - softened
- 2/3 cups (155g) caster sugar
- 2 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (125ml) buttermilk
- 1 teaspoon vanilla seeds
- 1 lemon - zested and juiced
Mongolian Beef
By alexscharft
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger - -minced
- 1 tablespoon garlic - chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onion - sliced on the diagonal into one-inch lengths
Beef Brisket
By alexscharft
Preheat oven to 350°F with rack in lower third
- 3 tablespoons canola oil
- 1 (2-pounds) piece beef brisket (preferably second-cut)
- 2 large white onions - chopped
- 4 medium carrots - cut into 1-inch pieces
- 4 celery ribs - cut into 1-inch pieces
- 6 garlic cloves
- 1/4 cup cider vinegar
- 1 cup chicken stock or reduced-sodium chicken broth
- 1 (28-ounces) can crushed tomatoes
Shepherd's Pie
By alexscharft
Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1 medium onion - diced
- 3 medium carrots - peeled and sliced
- 1 rib celery - sliced
- 2 cloves garlic - minced
- 1 tablespoon kosher salt
- 3/4 teaspoon dried oregano
- 3 tablespoons tomato paste
- 1 pound ground beef
- 1/4 cup canned low sodium beef broth
- 1/2 teaspoon Worcestershire sauce
- Freshly ground black pepper
- 1/4 cup grated Parmesan - optional
- For Mashed Potatoes:
- 1 1/2 pounds russet potatoes, peeled quartered
- 2 teaspoons kosher salt, plus more for seasoning
- 3/4 cup whole milk
- 6 tablespoons unsalted butter
- 2 tablespoons chopped fresh flat-leaf parsley
- Freshly ground black pepper
Baked Beans
By alexscharft
Cover beans with water, let soak overnight
- 1 lb dried beans - approximately 2 1/3 cups
- 1/4 lb salt pork or 1/4 lb bacon or 1 tablespoon shortening
- 1 large onion, chopped fine
- 1/2 cup molasses
- 1/3 cup packed brown sugar
- 1 teaspoon dry mustard
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 cup ketchup
Chicken Soup
By alexscharft
First make a mirepoix. Mirepoix is two parts diced onions, one part diced carrots, one part diced celery
- 2 Medium Yellow Onions
- 4 Carrots
- 4 Celery Stalks
- 3 or 4 Sprigs of Thyme
- 1 Rosemary Stalk
- Lots of Garlic
- 3 - 48oz Containers of chicken stock
- Cooked Whole Chicken
- 1 Heaping Tablespoon Chicken Base
Quinoa Muffins
By alexscharft
Preheat oven to 350°. Line a muffin tin with paper liners or spray with cooking spray
- 2 cups cooled, cooked quinoa
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- ¾ cup packed dark-brown sugar
- 1-1/2 tsp. baking powder
- 1 tsp. salt
- ½ cup mini chocolate chips
- ¼ cup canola oil
- ½ cup buttermilk
- 1 large egg
- ¼ cup plain Greek yogurt
- 1 tsp. vanilla extract
Mushrooms Neptune
By alexscharft
Simmer mushroom caps in broth until tender
- 2 T butter
- 2 c beef or chicken broth
- 2 bay leaves
- Filling:
- 4 oz. Philadelphia cream cheese
- 4 oz. crabmeat
- ½ oz. green onion - finely minced
- ¼oz. Parmesan cheese - finely shredded