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Recipes
Baklava
By marlabeth19
Heat the oven to 350 degrees F
- For the filling:
- 1 (5-inch piece) cinnamon stick, broken into 2 to 3 pieces or 2 teaspoons ground
- 15 to 20 whole allspice berries
- 6 ounces blanched almonds
- 6 ounces raw or roasted walnuts
- 6 ounces raw or roasted pistachio
- 2/3 cup sugar
- 1/4 cup water
- 1 teaspoon rose water
- 1 pound phyllo dough, thawed
- 8 ounces clarified unsalted butter, melted
- For the syrup:
- 1 1/4 cups honey
- 1 1/4 cups water
- 1 1/4 cups sugar
- 1 cinnamon stick
- 1 (2-inch) piece fresh orange peel
Alton Brown's Baby Back Ribs
By marlabeth19
Preheat oven to 250 degrees
- Dry Rub:
- 2 whole slabs pork baby back ribs
- 8 tablespoons light brown sugar, tightly packed
- 3 tablespoons kosher salt
- 1 tablespoon chili powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon jalapeno seasoning
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon rubbed thyme
- 1/2 teaspoon onion powder
- Braising Liquid:
- 1 cup white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 2 cloves garlic, chopped
Greek Salad
By marlabeth19
Place the cucumber, peppers, tomatoes and red onion in a large bowl
- For the vinaigrette:
- 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
- 1 red bell pepper, large-diced
- 1 yellow bell pepper, large-diced
- 1 pint cherry or grape tomatoes, halved
- 1/2 red onion, sliced in half-rounds
- 1/2 pound feta cheese, 1/2-inch diced (not crumbled)
- 1/2 cup calamata olives, pitted
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon Dijon mustard
- 1/4 cup good red wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
Osso Buco
By marlabeth19
Place the herbs and cloves into cheesecloth and secure with twine
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 dry bay leaves
- 3 whole cloves
- cheesecloth
- kitchen twine, for both bouquet garni AND tying the veal shanks
- 6 veal shanks, about 1 lb. each, trimmed
- sea salt and freshly ground black pepper
- all purpose flour, for dredging
- 1/2 c. vegetable oil
- 2 small onions, diced into 1/2-inch cubes
- 2 small carrots, diced into 1/2-inch cubes
- 2 ribs celery, diced into 1/2-inch cubes
- 4 cloves garlic, smashed
- 2 T. tomato paste
- 2 c. dry white wine
- 4 c. chicken or veal stock
- 4 T. fresh flat-leaf parsley, chopped
- 1 T. lemon zest
- 1 box of orzo pasta for serving
Red Lobster's Cheddar Bay Biscuits
By marlabeth19
Preheat your oven to 400 degrees
- 2 1/2 cups Bisquick baking mix
- 3/4 cup cold whole milk
- 4 tablespoons cold butter (1/2 stick)
- 1/4 teaspoon garlic powder
- 1 heaping cup grated cheddar cheese
- 2 tablespoons butter, melted
- 1/4 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- pinch salt
Black Eyed Peas (Hoppin' John Style)
By marlabeth19
In a large Dutch oven or kettle, combine the black-eyed peas, ham bone or ham hocks, and 6 cups water
- 1 pound dried black-eyed peas
- 2 small smoked ham hocks or meaty ham bone
- 2 medium onions, divided
- 3 large cloves garlic, halved
- 1 bay leaf
- 1 cup long-grain white rice
- 1 can (10 to 14.5 ounces) diced tomatoes with chile peppers, juices reserved
- 1 medium red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 3 ribs celery, chopped
- 1 jalapeno or serrano pepper, minced
- 2 teaspoons Cajun or Creole seasoning
- 1/2 teaspoon dried thyme leaves
- 3/4 teaspoon ground cumin
- 3/4 teaspoon salt
- 4 green onions, sliced
Herbed Polenta
By marlabeth19
Bring the water to a boil in a heavy large saucepan
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal
- 3/4 cup grated Parmesan
- 3/4 cup whole milk
- 6 tablespoons (3/4 stick) unsalted butter
- 3 tablespoons chopped fresh Italian parsley leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- 2 teaspoons chopped fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
Chicken Pot Pie
By marlabeth19
Preheat the oven to 350 degrees F
- For the Filling:
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
- For the pastry:
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Red Snapper Baked in Salt Crust
By marlabeth19
Preheat the oven to 400 degrees F
- 1 (4-5 lb.) red snapper, cleaned, leaving head and tail intact, rinsed and patted dry
- 2 bay leaves
- 4 sprigs fresh tarragon
- 1 lemon, sliced into thin rounds
- 1/2 teaspoon black peppercorns
- 3 large egg whites
- 1/3 cup water
- 5 pounds coarse sea salt or kosher salt
- Lemon wedges, for garnish
Tuscan Salad
By marlabeth19
Bring a medium pot of salted water to a boil over high heat
- 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1 head Romaine lettuce, torn
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup pitted black olives
- 1/2 red onion, cut into slivers
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ounce shaved Parmesan (about 1/2 cup)