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Recipes
Italian Sausage & Squash Soup
By dyannucci
Very good winter soup Serve with olive and tomato bruchetta Kalamata olives, tomatoes with olive oil and bals
- 1 LB bulk italian sausage
- 1 1/2 cups diced onion
- 2 TBSP minced garlic
- 1 buttrnut squash peeled seeded and cut into 1"chunks
- 1/4 tspn red pepper flakes more if you want it spicier
- 2 cups chicken broth
- a bit of white wine 1/4 cup
- 2 cups of water
- 1 cup of red bell pepper, diced
- 1/2 cup heavy cream or substitute condensed milk
- 1 tspn of dried sage
- 1 tspn sugar
- 2 cups baby spinich
- 3 tbsp brandy (or more)
- salt and pepper to taste
LEMON BAR CHEESECAKE
By dyannucci
TOTAL TIME 22 HOURS, 45 MIN
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/4 tsp. salt
- 1/2 cup cold butter, cubed
- 2 egg yolks
- 1 to 2 Tbsp. ice-cold water
- 4 (8-oz.) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp. vanilla extract
- 2 cups Quick & Easy Lemon Curd, divided
- Candied Lemon Slices (optional)
Fried Green Tomatoes with Shrimp Remoulade
By dyannucci
BF
- 1/4 cup Creole mustard
- 2 tablespoons prepared horseradish
- 1/2 teaspoon sweet Spanish paprika
- 1 egg yolk
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 1 cup canola oil
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 3 tablespoons ketchup
- 3 tablespoons white wine vinegar
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 teaspoons Worcestershire sauce
- 2 cloves garlic, smashed and chopped to a paste
- 2 to 3 dashes your favorite hot, sauce such as Tabasco
- 2 cups fine ground yellow cornmeal
- Salt and freshly ground black pepper
- 8 slices green tomatoes, 1/2-inch thick (about 3 green tomatoes)
- 1 cup canola oil
- 1 tablespoon celery seeds
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 24 medium (31-40 count) shrimp, peeled and deveined
- 2 to 3 tablespoons canola oil
- Shredded iceberg lettuce
- Parsley leaves, for garnish
Maitre d'Hotel Butter
By dyannucci
Beat the butter, lemon juice, parsley, mustard, paprika and salt and pepper together
- 1/2 cup/110 g unsalted butter, softened
- 1 teaspoon fresh lemon juice
- 1 teaspoon chopped fresh parsley
- 1 teaspoon Dijon mustard, optional
- Pinch paprika or cayenne pepper
- Salt and freshly ground black pepper
Deeply Chocolate Gelato
By dyannucci
2008, Ina Garten, All Rights Reserved 5 star
- 2 1/4 cups whole milk
- 1/3 cup heavy cream
- 3/4 cup sugar, divided
- 1 cup unsweetened cocoa powder (recommended: Pernigotti)
- 2 ounces bittersweet chocolate, finely chopped
- 4 extra-large egg yolks
- 2 tablespoons Mexican coffee flavor liqueur (recommended: Kahlua)
- 2 teaspoons pure vanilla extract
- Large pinch kosher salt
- 8 chocolates, roughly chopped, optional (recommended: Baci)
Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes
By dyannucci
Recipe courtesy Giada De Laurentiis very good
- 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
- 2 large cloves garlic, chopped
- 1 3/4 cups chicken broth
- 1/2 cup dry white wine
- 16 ounces fusilli pasta
- 1/2 cup shredded Parmesan, plus additional for garnish
- 1/3 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 8 ounces water-packed fresh mozzarella, drained and cubed, optional
- Salt and freshly ground pepper
Grainy Mustard Mashed Potatoes
By dyannucci
Recipe courtesy Tyler Florence
- 8 medium-sized Yukon gold potatoes, quartered unpeeled
- 2 cups heavy cream
- 2 cups whole milk
- 4 cloves garlic, peeled and gently smashed
- 4 sprigs fresh thyme
- 1 bay leaf
- Extra-virgin olive oil
- 2 tablespoons butter
- 1 tablespoon whole-grain mustard
- Kosher salt and freshly ground black pepper
Sin City Cookies
By dyannucci
Directions In a large bowl, whisk together the flour, baking powder, baking soda and salt
- 3 cups bread flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, chilled and cubed
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 eggs, chilled
- 2 teaspoons pure vanilla extract
- 1 cup bittersweet chocolate chips
- 1/2 cup semisweet chocolate chips
Deep-Fried Zucchini Blossoms
By dyannucci
Heat the oil to a frying temperature of 350 degrees F/180 degrees C
- Peanut oil, for deep-frying
- 6 to 8 zucchini blossoms
- 1 egg
- 2 tablespoons milk
- Kosher salt and freshly ground black pepper
- 1/4 cup/30 g flour
- 1/4 cup/30 g cornstarch
- Flaked sea salt
Spicy Shrimp and Pineapple Fried Rice
By dyannucci
Directions Fried Rice: For the shrimp: In a large bowl, combine the shrimp with the soy sauce, Ginger-Garlic Paste...
- 1 pound medium (21/25 count) shrimp, shells and tails removed, deveined, halved lengthwise, then crosswise
- 2 tablespoons Ginger-Garlic Paste, recipe follows
- 2 teaspoons sambal oelek (Asian chile-garlic sauce)
- 1/2 cup soy sauce
- 1 teaspoon cornstarch
- 3 large eggs
- 1 teaspoon soy sauce
- Peanut oil
- 3 tablespoons peanut oil
- 1/2 medium yellow onion, diced
- 1/4 cup finely diced celery
- 1 tablespoon Ginger-Garlic Paste, recipe follows
- 2 tablespoons toasted sesame oil
- 4 cups cold cooked white rice
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen shelled edamame, thawed
- 1 cup diced fresh pineapple
- 1 cup bean sprouts
- 1/4 cup soy sauce
- 2 tablespoons sambal oelek (Asian chile-garlic sauce)
- 3 scallions, chopped
- 1/2 cup garlic cloves, peeled
- 1/2 cup fresh ginger, broken into broken pieces
- 2 tablespoons canola oil