DrGaellon's

935

Recipes

Nita's Homemade Eggnog

Posted by DrGaellon  

From the Al Dente blog http://bit.ly/4yV3OH MORE»

Recipe #400987

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Sweet Potato and Lentil Soup

Posted by DrGaellon  

From BBC Good Food http://bit.ly/8bl89t MORE»

Recipe #400981

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Bread Pudding Carbonara

Posted by DrGaellon  

A savory bread pudding, makes a great brunch dish. Classic carbonara flavors. My own idea. I used 4 stale English muffins, cut into 3/4" cubes, but any crusty bread (baguette, ciabatta) would work well. MORE»

Recipe #399755

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Braised Lamb Shanks With Lemon Confit and Sweet Pearl Onions

Posted by DrGaellon  

From Kerry Saretsky's "French in a Flash" column at Serious Eats. http://bit.ly/1M0igp MORE»

Recipe #399411

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Raisin Muffin Bread Pudding

Posted by DrGaellon  

I needed to do something to use up some stale cinnamon-raisin English muffins, so I came up with this. Very tasty! I used Brinley Gold Coffee Rum. MORE»

Recipe #399040

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Clark's Pot Roast

Posted by DrGaellon  

An unsual, but delicious, combination of ingredients.I've adapted it for the crockpot, but you can make it in the oven - increase the water to 5 cups and place in a 300F oven for 4 hours. Adapted from a recipe at Al Dente: http://bit.ly/3Q1KtE MORE»

Recipe #398845

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Breakfast Casserole

Posted by DrGaellon  

Somewhere between a savory bread pudding and a strata, I cobbled this together from leftover bits and pieces; it's great refrigerator velcro. I used English muffins for the bread; feel free to use any slightly stale non-sweet bread. You can use... MORE»

Recipe #397410

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Easy Chicken and Dumplings

(1 reviews) Posted by DrGaellon  

Cobbled together from several recipes found on Recipezaar. Celery is optional because I hate it, but it is very traditional for chicken and dumplings. MORE»

Recipe #397087

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Boozy Cheesecake

Posted by DrGaellon  

Adapted from a recipe by my friend Aeire (author of webcomics "Queen of Wands" and "Punch an' Pie". MORE»

Recipe #396689

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Good Eats Pound Cake - Alton Brown

Posted by DrGaellon  

Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use... MORE»

Recipe #396651

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Good Eats Pound Cake Light - Alton Brown

Posted by DrGaellon  

Transcribed from the 10/26/09 episode. Slow-churned European style butters have smaller butterfat crystals, which leads to smaller, finer bubbles and a finer texture in the finished cake, so splurge on the expensive butter for this! Be sure to use... MORE»

Recipe #396634

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Potato-Crusted Onion Tart

(1 reviews) Posted by DrGaellon  

I HATE pie crust, so I combined the potato crust from here (http://bit.ly/W2te6) with the filling from here (http://bit.ly/4AH8lZ) to get a fantastic brunch dish! Be sure to use Russet or Idaho potatoes; you want a dry, starchy potato. MORE»

Recipe #396583

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Sprouts, Bacon and Figs

Posted by DrGaellon  

A perfect fall recipe from Mark Bittman of the New York Times. MORE»

Recipe #396270

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The Warlock

Posted by DrGaellon  

An appropriately spooky cocktail for Halloween. Strega is an Italian liqueur. Created by A J Rathbun for his book _Dark Spirits_; this is transcribed from his video at Serious Eats. MORE»

Recipe #396228

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Egg Bagels

Posted by DrGaellon  

Note "malt drink powder" IS NOT OVALTINE. It's actually MALT POWDER, which is available from baking suppliers or brewing suppliers. If you can't get it, use malt syrup, honey or brown sugar. The retardation step (refrigerating the formed... MORE»

Recipe #396128

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Jasmine Rice Pudding

Posted by DrGaellon  

Adapted from a recipe in The Craft of Baking by Karen DeMasco and Mindy Fox, as reprinted by Caroline Russock at Serious Eats http://bit.ly/149URy MORE»

Recipe #395994

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Mama Agata's Lemon Risotto

Posted by DrGaellon  

Because this is such a simple recipe, you have to use the best ingredients you can find. Rich, buttery-yellow cream and plump lemons will make all the difference. Vermouth can substitute for white wine, and lasts forever, even when opened. Adapted... MORE»

Recipe #395989

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Channa Masala

(1 reviews) Posted by DrGaellon  

This variation on the Indian classic is cooked long and slow for maximum flavor development. Adapted from a recipe by Shiv at Pithy and Cleaver. http://bit.ly/2kb6og (My slow cooker variation will take about 9 hours total.) MORE»

Recipe #395946

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Cinnamon Bun Oatmeal

(1 reviews) Posted by DrGaellon  

Oatmeal with the taste of Cinnabon! And a lot lighter in calories (a classic Cinnabon weighs in at a whopping 730 calories!). Adapted from a recipe at Thought 4 Food http://bit.ly/31XO2m MORE»

Recipe #395749

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Lighter Creamy Pesto Shrimp

Posted by DrGaellon  

An adaptation of Creamy Pesto Shrimp to make it a little lighter and boost the basil flavor. MORE»

Recipe #393167

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