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Recipes
Beef Pot Pies (PW)
By LDenvir
Melt the butter with the olive oil in a heavy pot
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- 2 pounds beef stew meat (sirloin cut into cubes)
- 1 1/2 cups diced carrots (1/2-inch dice)
- 1 1/2 cups diced celery (1/2-inch dice)
- 2 shallots, minced
- 1 teaspoon Dijon mustard
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour, plus more for flouring
- 1 pound cremini or white button mushrooms
- 1/2 cup red wine
- 1/2 can beef broth
- Kosher salt and freshly ground black pepper
- 2 bay leaves
- 2 sprigs fresh thyme
- Three 17.3-ounce packages frozen puff pastry, such as Pepperidge Farm, thawed
- 4 slices crisp-cooked bacon, chopped
- 1 tablespoon chopped fresh parsley
- 1 large egg
Chocolate Pudding
By LDenvir
Whisk granulated sugar, cornstarch, cocoa, and salt in a medium pan
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons unsweetened Dutch-process cocoa powder
- 1/4 teaspoon salt
- 2 cups milk
- 2 large egg yolks, lightly beaten
- 4 ounces semisweet chocolate, finely chopped
- 1 tablespoon unsalted butter, softened
- 1/3 cup heavy cream
- 1 tablespoon confectioners' sugar
Lemon Bars (MS)
By LDenvir
Butter a 9-by-13-inch baking pan; line baking pan with parchment paper, leaving a 3-inch overhang on all sides
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, plus more for pan
- 1 1/2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- Pinch of salt
- For The Filling
- 6 large eggs
- 1 large egg yolk
- Pinch of salt
- 1/2 cup all-purpose flour
- 2 1/4 cups granulated sugar
- 1 cup plus 2 tablespoons freshly squeezed lemon juice
- Zest of 1 small lemon, finely grated
- For Serving
- Confectioners' sugar, for dusting (optional)
Ree's Chicken Rice Soup
By LDenvir
- Total Time:
- 1 hr 10 min
- Prep:
- 10 min
- Cook:
- 1 hr
- Yield:6 servings
- Level:Easy
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- Ree's Chicken Rice Soup (02:13)
- Ree's comforting Chicken Rice Soup is perfect for a chilly day.
- Ingredients
- 3 boneless, skinless chicken breasts
- Olive oil, for drizzling
- 1/4 teaspoon ground thyme
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 3 stalks celery, finely diced
- 2 carrots, finely diced
- 1 onion, finely diced
- 1 red bell pepper, finely diced
- 2 sprigs fresh thyme, leaves only
- Pinch turmeric
- 8 cups low-sodium chicken broth
- 2 cups long-grain rice
- Minced fresh parsley, for serving
Profiteroles
By LDenvir
Preheat the oven to 400 degrees Fahrenheit
- 1 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1 cup water
- 8 tablespoons unsalted butter (1 stick), cut into small pieces
- 5 large eggs, at room temperature
Chewy Toffee Bars
By LDenvir
Watch how to make this recipe Preheat the oven to 350 degrees F
- Nonstick spray
- 1 1/2 sticks (12 tablespoons) unsalted butter
- 2 1/4 cups light brown sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 3/4 cup pecans, chopped
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup toffee pieces
Spinach
By LDenvir
Place the spinach in a large pot with a tight-fitting lid
- 2 bunches fresh spinach (about 1 3/4 pounds), cleaned and still wet
- 3 tablespoons extra-virgin olive oil
- 1 lemon, cut in half crosswise
- 1/2 teaspoon coarse salt
- Freshly ground black pepper
- Directions
Fried Zucchini Chips
By LDenvir
Mix olive oil with thin cut zucchini slices
- 1 pound zucchini
- 1 T olive oil
- 1/4 C parm cheese (fresh grated)
- 1/4 C bread crumbs
- salt and pepper
Chicken Paillard with Curry Gravy (Rach Ray)
By LDenvir
Cut each chicken breast across but not all the way through the meat and open the breast up; pound gently and flatt...
- Citrus Salad with Toasted Seeds and Pine Nuts:
- Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 1 clove garlic, grated or minced
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- Juice of 1/2 orange
- 2 sprigs fresh tarragon, leaves chopped
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 1 tablespoon mild curry powder
- 2 tablespoons flour
- 1 1/2 cups chicken broth
- 1/4 cup frozen green peas
- Citrus Salad with Toasted Seeds and Pine Nuts, recipe follows
- 3 tablespoons sunflower seeds
- 3 tablespoons sesame seeds
- 3 tablespoons pine nuts
- 1 tablespoon grated shallot
- 2 teaspoons apricot preserves or marmalade or good quality honey
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon or orange juice
- 2 tablespoons white wine vinegar
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 heads Bibb lettuce, cleaned and dried and torn
- 4 sprigs fresh tarragon, leaves stripped and roughly chopped
- 1 navel orange, peeled and sections removed with a paring knife (supreme)
- 1 small ruby red grapefruit, peeled and sections removed with a paring knife (supreme)
Pecan Pie (Best Ever)
By LDenvir
In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until frothy, about 1 minu...
- For the dough:
- PECAN PIE
- Frank Brigtsen - Brigtsen's Restaurant
- 8 1/2 8 1/2 inch pie
- 1 1 1 cup all-purpose white flour
- 1/2 1/2 1/2 teaspoon salt
- 7 7 7 tablespoons cold unsalted butter
- 1/4 1/4 1/4 cup ice water
- to 350 to 350 degrees.
- Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting board.
- to 1/8-inch 8 1/2 to 1 as necessary, to 1/8-inch thick. Place an 8 1/2 inch pie pan face down on the dough and cut the dough to fit the pan, leaving a border of about 1 inch.
- to the pan with the dough, trim the edges, and refrigerate until ready to use.
- For the filling:
- 1/2 1/2 1/2 cup darkly roasted pecans, ground
- 3 3 3 eggs
- 1 1 1 cup granulated white sugar
- 1 1 1 cup dark corn syrup
- 2 2 2 tablespoons melted unsalted butter
- 1 1/2 1 1/2 1/2 teaspoons pure vanilla extract
- 1/8 1/8 1/8 teaspoon salt
- 1 1 1 cup medium pecan pieces