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Recipes
Pumpking Bread Pudding with Dolce Creme Sauce
By LDenvir
Preheat oven to 350 degrees
- Unsalted butter, room temperature, for dish
- 1 can (15 ounces) pure pumpkin puree
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs, lightly beaten
- 1/4 cup light-brown sugar
- 1/2 teaspoon coarse salt
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon anise seed, roughly chopped
- 10 ounces day-old bread, such as brioche or sourdough, cut into 1/2-inch slices or 1-inch cubes
- 1/2 cup pecans, roughly chopped
- 1 cup homemade Dulce de Leche, or store-bought, warmed
Homemade Ranch Dressing (PW)
By LDenvir
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a past...
- Ingredients
- 1 clove (to 2 Cloves) Garlic
- Salt To Taste
- 1/4 cup Italian Flat-leaf Parsley
- 2 Tablespoons Fresh Chives
- 1 cup (Real) Mayonnaise
- 1/2 cup Sour Cream
- Buttermilk (as Needed To Desired Consistency)
- White Vinegar (optional, To Taste)
- Worcestershire Sauce, To Taste (optional)
- Fresh Dill (optional, To Taste)
- Cayenne Pepper (optional, To Taste)
- Paprika (optional, To Taste)
- Fresh Oregano (optional, To Taste)
- Tabasco (optional, To Taste)
Holiday Sirloin Roast (Cooks Country)
By LDenvir
1. Pat roast dry with paper towels
- SERVES 8 TO 10
- Serve with Salsa Verde (see related content).
- INGREDIENTS
- 1 (5- to 6-pound) boneless top loin roast, fat trimmed to 1/4 inch
- 2 tablespoons peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon red pepper flakes
- For the Salsa Verde
- MAKES ABOUT 1 1/2 CUPS
- Mince the garlic before processing it, or it won’t break down enough. This sauce can be prepared up to two days in advance and refrigerated. Before serving, bring it to room temperature and stir to recombine. Serve with Holiday Strip Roast.
- INGREDIENTS
- 2 slices hearty white sandwich bread, torn into 1-inch pieces
- 1 cup extra-virgin olive oil
- 1/4 cup lemon juice (2 lemons)
- 4 cups fresh parsley leaves
- 1/4 cup capers, rinsed
- 4 anchovy fillets, rinsed
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- INSTRUCTIONS
- Process bread, oil, and lemon juice in food processor until smooth, about 10 seconds. Add parsley, capers, anchovies, garlic, and salt and pulse until mixture is finely chopped, about 5 pulses, scraping down bowl as needed.
Basic Tomato Sauce
By LDenvir
Heat a medium saucepan over medium heat
- 1 1/2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 onion chopped finely
- 1/8 teaspoon crushed red pepper flakes
- 1 28-ounce can best-quality tomatoes, pulsed in a blender
- 1/2 teaspoon coarse salt
- 1 sprig of fresh basil (optional)
- 1 tablespoon unsalted butter (optional)
- Read more at Marthastewart.com: Basic Italian Tomato Sauce Recipe - MarthaStewart.com
Prosciutto Roasted Bass with Autumn Veggies (Barefoot)
By LDenvir
Preheat the oven to 400 degrees
- Ingredients
- 2 cups peeled, seeded, and (1/2-inch) diced butternut squash
- 2 cups peeled and (1/2-inch) diced Yukon Gold potatoes (2 medium)
- 2 cups peeled and (1/2-inch) diced parsnips (3 parsnips)
- 2 cups peeled and (1/2-inch) diced carrots (6 carrots)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon minced garlic (3 cloves)
- 6 (8-ounce) skinless fish fillets such as striped bass or halibut
- 6 thin slices prosciutto di Parma
- 1/4 pound (1 stick) unsalted butter
- 6 sprigs fresh rosemary
- 3 tablespoons freshly squeezed lemon juice
- Lemon wedges, for serving
Chocolate Pudding (BC)
By LDenvir
Directions Watch how to make this recipe
- 6 extra-large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 3 tablespoons very good cocoa powder
- Pinch salt
- 2 cups milk
- 1 -ounce very good semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream
Brown Butter Toffee Blondies (MS)
By LDenvir
Preheat oven to 350 degrees
- We used card-suit cookie cutters to shape the blondies into hearts, clubs, diamonds, and spades.
- 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for pan
- 2 1/4 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups packed light-brown sugar
- 1/2 cup granulated sugar
- 3 large eggs
- 2 1/2 teaspoons pure vanilla extract
- 1 cup chopped walnuts (about 4 ounces)
- 1 cup toffee bits
- Confectioners™ sugar, for dusting
Beet and Goat Cheese Salad (Giada)
By LDenvir
Directions For the dressing: Combine the oil, vinegar, apple juice, thyme, pepper, salt and garlic in a small bowl...
- Level:
- Beet and Marinated Goat Cheese Salad
- Recipe courtesy Giada De Laurnetiis
- Prep Time:20 minInactive Prep Time:15 minCook Time:50 min
- Easy
- Serves:
- 4 servings
- Ingredients
- Dressing:
- 1/2 cup extra-virgin olive oil
- 1/3 cup white balsamic vinegar
- 1 tablespoon frozen apple juice concentrate, thawed
- 1 1/2 teaspoons minced fresh thyme
- 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
- 1/4 teaspoon kosher salt, plus extra for seasoning
- 2 cloves garlic, minced
- Salad:
- 4 ounces goat cheese, chilled, broken into 1/2-inch chunks
- Four 2-inch-diameter red or golden beets, tops trimmed
- 6 ounces green beans, trimmed, cut into 2-inch lengths
- 1 teaspoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 6 cups bite-size pieces butter lettuce (part of 1 head)
- 2 packed cups baby arugula
- 1/2 large Granny Smith apple, cored, cut into thin slices
Meat Sauce (PW)
By LDenvir
In a large pot over medium-high heat, brown the ground beef and sausage until totally browned
- Ingredients
- 3 pounds ground beef (I used ground round)
- 2 pounds sausage
- 3 tablespoons olive oil
- 2 large yellow onions, diced
- 2 green bell peppers, seeded and diced
- 6 cloves garlic, minced
- 1 cup white wine or stock (your choice)
- Two 28-ounce cans crushed tomatoes
- One 24-ounce jar good store-bought marinara sauce (you can use another jar if you like the sauce to be more saucy than meaty)
- One 15-ounce can crushed tomatoes
- One 6-ounce can tomato paste
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground oregano
- 1 teaspoon ground thyme
- 1/4 teaspoon crushed red pepper, optional
- 4 bay leaves
- 1/4 cup finely minced fresh parsley or 3 tablespoons parsley flakes, plus more for serving
- 1 whole rind from 1 wedge Parmesan, optional
- 1/2 cup grated Parmesan, optional, plus more for serving
- 2 pounds spaghetti, cooked al dente and tossed with olive oil, for serving
- Garlic-cheese bread, for serving
Olive and Cheese Loaf by Martha Bakes
By LDenvir
STEP 1 In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives
- 3 cups bread flour, plus more for work surface
- 1 teaspoon fine sea salt
- 3/4 teaspoon instant or active-dry yeast
- 1 3/4 cups 1/2-inch cubes aged Gruyere cheese
- 1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
- 1 1/2 cups cool water (55 to 65 degrees), plus more as needed