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Recipes
Dark Fudgy Brownies - EatingWell Magazine
By á-46
Position rack in center of oven; preheat to 350 degrees F
- We like to use chocolate with 60-72% cacao content in these rich, fudgelike brownies, as it imparts a deeper, fuller flavor than less chocolaty choices.
- Make Ahead Tip: Store in an airtight container for up to 3 days or in the freezer for up to 2 weeks.
- 3/4 cup all-purpose flour
- 2/3 cup confectioners' sugar
- 3 tablespoons unsweetened cocoa powder American-style or Dutch-process
- 3 ounces semisweet or bittersweet chocolate (50-72% cacao), coarsely chopped, plus 2 1/2 ounces chopped into mini chip-size pieces, divided
- 1 1/2 tablespoons unsalted butter or canola oil
- 1/4 cup granulated sugar
- 1 1/2 tablespoons light corn syrup blended with 3 tablespoons lukewarm water
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 large egg
- 1/3 cup chopped toasted walnuts (see Tip), optional
- Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.
Sweet and Savory Sloppy Joes
By á-46
Brown ground beef or turkey in a medium stock pot
- 1 lb lean ground beef
- 1/2 green pepper, diced
- 1 tablespoon garlic, minced
- 15 ounces tomato sauce
- 1/4 cup ketchup
- 1/4 cup barbecue sauce
- 1/4 cup brown sugar
- 1/2 tablespoon worcestershire sauce
- 1/4 teaspoon chili powder
- 1 dash pepper
- hamburger buns
PENNE WITH SAUSAGE, ARTICHOKES, AND SUN-DRIED TOMATOES Giada De Laurentiis
By á-46
Heat the oil reserved from the tomatoes in a large, heavy frying pan over a medium-high flame
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 Tablespoons of oil, reserved
- 1 pound Italian hot sausages, casings removed
- 2 (8 ounce) packages frozen artichoke hearts, thawed
- 2 large garlic cloves, chopped
- 1 3/4 cups reduced sodium chicken broth
- 1/2 cup dry white wine
- Salt
- 12 ounces Penne
- 1/2 cup freshly shredded parmesan cheese, plus more for serving
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 8 ounces fresh mozzarella, drained and cubed (optional)
- Freshly ground black pepper
French Toast-Williams Sonoma
By á-46
In a shallow baking dish, arrange the bread slices in a single layer
- 1 day-old baguette, cut diagonally into slices
- 3/4 inch thick
- 6 eggs, lightly beaten
- 2 cups half-and-half
- 1 Tbs. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 2 Tbs. firmly packed light brown sugar
- Unsalted butter for cooking
- Confectioners’ sugar for dusting
- Maple syrup for serving
Polish Stuffed Cabbage (Gołąbki)
By á-46
Cabbage rolls freeze well before or after cooking and can be made in a slow cooker (see your manufacturer's instruc...
- 1 whole head cabbage, about 4 pounds
- 1 large onion, chopped
- 2 tablespoons butter
- 1 pound ground beef
- 1/2 pound ground pork
- 1 1/2 cups cooked rice
- 1 teaspoon finely chopped garlic
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can tomato sauce
- Sour cream for garnish (optional)
Spicy Remoulade Sauce:
By á-46
Special equipment: a food processor Place all ingredients into a food processor and blend until smooth
- 1 1/4 cups mayonnaise
- 1/4 cup stone-ground mustard
- 1 clove garlic clove, smashed
- 1 tablespoon pickle juice
- 1 tablespoon capers
- 1 teaspoon prepared horseradish
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon hot paprika
- 1/2 teaspoon hot sauce (recommended: Frank's Red Hot)
Mango BBQ Sauce
By á-46
Gather these tools: cutting board, chef's knife, dry measuring cup, reamer or fork, food processor, mixing bowl, ru...
- 1 cup bottled barbecue sauce
- 2 ripe mangoes
- juice of one lime
Chicken Cacciatore - Anne Burrell
By á-46
Coat a large, wide pot with olive oil and bring to a high heat
- Olive oil, as needed
- Kosher salt
- 2 2 2 large onions, sliced
- Pinch Pinch crushed red pepper flakes
- 4 4 4 garlic cloves, smashed and finely chopped
- 1 1 1/2-inch red pepper, cut into 1/2-inch dice
- 1 1 1/2-inch yellow pepper, cut into 1/2-inch dice
- 1 1 1 pound cremini mushrooms, cleaned and sliced
- 2 2 2 cups dry white wine
- 2 2 cans 2 (28-ounce) cans Italian plum tomatoes, passed through the food mill or pureed
- 1 1 1 bundle thyme
- 3 3 3 bay leaves
- to to large, wide pot with olive oil and bring to a high heat. Season the chicken with salt and brown in the hot oil, working in batches, if needed. Once all the chicken is brown, remove to a plate and discard most of the excess fat.
- Remove the chicken from the pot and place it on a pretty serving platter. Taste the sauce for seasoning, adjust if needed. Skim the surface of the sauce if excessively greasy. Spoon the sauce over the chicken. Tastes like chicken!
Bacon Ranch Chicken Skewers - Allrecipes.com
By á-46
Whisk together ranch dressing and hot chile paste in a large bowl
- 1/3 cup ranch dressing
- 1 teaspoon hot chile paste (such as sambal oelek)
- 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
- 24 (1-inch) pieces red onion
- 12 slices thick cut bacon
- salt and black pepper to taste
- 12 (6 inch) bamboo skewers, soaked in water for 2 hours
No Fear Easy Spinach Soufflé Recipe
By á-46
Brush the inside of a large soufflé or deep casserole dish, or 6 individual ramekins with 1 1/2 tablespoons of sof...
- 1 1/2 tablespoons plus 4 tablespoons softened butter, divided
- 3 tablespoons freshly grated Parmesan cheese
- 1 lb. spinach, stemmed and chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 3 eggs, separated