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Chiles Rellenos De Picadillo-Poblano Chiles Stuffed with Meat-Diana Kennedy

Chiles Rellenos De Picadillo-Poblano Chiles Stuffed with Meat-Diana Kennedy

By

There are many variations of chiles rellenos, but the best known, and most popular, are poblano chiles, charred, pe...

  • THE PICADILLO
  • 2 pounds boneless pork with some fat, cut into 1-inch cubes
  • 1/2 white onion, sliced
  • 2 garlic cloves
  • salt to taste
  • 1/4 cup lard or vegetable oil
  • 2/3 cup findely chopped white onion
  • 3 garlic cloves, finely chopped
  • 8 peppercorns
  • 5 whole cloves
  • 3 heaped tbps. raisins
  • 2 tbps. blanched and slivered almonds
  • 2 heaped tbps. cubed acitron or chopped candied fruit (dried pineapple)
  • 1/14 pounds tomatoes roughly chopped
  • THE TOMATO BROTH
  • 1 1/4 pounds tomatoes, roughly chopped
  • 3 tbps. roughly chopped white onion
  • 2 garlic cloves, roughly chopped
  • 2 tbps. lard or vegetable oil
  • 4 whole cloves
  • 6 peppercorns
  • 2 mexican bay leaves
  • 3 sprigs fresh thyme, or 1/4 tsp. dried
  • 1 inch cinnamon stick, broken into two pieces
  • 3 cups reserved pork broth
  • salt to taste
  • THE CHILES
  • 6 poblano chiles, charred and peeled
  • THE BATTER
  • Vegetable oil for frying
  • 4 large eggs, separated
  • 1/4 tsp. salt
  • 1/3 about 1/3 cup all-purpose flour
4/5 (1 Votes)

Butternut Squash Gratin with Onions and Sage

Butternut Squash Gratin with Onions and Sage

By

Preheat oven to 350F. Lightly oil or butter a 2-quart gratin dish

  • 1/4 cup olive oil
  • 4 cups thinly sliced onions
  • 4 thyme sprigs
  • 2 Tbsp. chopped sage or 2 tsp. dried
  • Salt and freshly milled pepper
  • 6 cups butternut squash, cut into 1/2-inch cubes
  • 1/2 cup flour
  • 2 Tbsp. chopped parsley
  • 1/2 cup grated Gruyere or Fontina
  • 1/2 cup plus 2 tbsp. heated whole milk
  • 1 cup fresh bread crumbs
0/5 (0 Votes)

All-Purpose Spice Rub

All-Purpose Spice Rub

By

In a small bowl, combine all ingredients, using your hands to break up the sugar

  • 1/3 cup coarse salt
  • 1/4 cup packed light-brown sugar
  • 1/4 cup paprika
  • 2 Tbps. ground black pepper
  • 2 Tbps. dried oregano
  • 2 Tbps. dried thyme leaves
  • 1 Tbps. cayenne pepper (optional)
0/5 (0 Votes)

Cod with a Stew of Seet Peppers

Cod with a Stew of Seet Peppers

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A neutral fish with excellent body, cod goes well with all kinds of assertive garnishes, such as piperade, a sweet,...

  • Four 6-ounce pieces cod fillet (1 1/2 inches thick), skin and any bones removed
  • 3 to 4 cups extra virgin olive oil
  • Kosher salt and freshly ground white pepper
  • 4 thyme sprigs
  • 1 small head garlic, cut horizontally in half
  • Piperade (recipe to follow)
  • 1/2 to 3/4 cup Chicken Stock, Fish Fumet, or Vegetable Stock
  • 1 tablespoon plus 1 teaspoon minced Italian parsley
  • Fleur de sel
0/5 (0 Votes)

Butternut Squash with Brown Butter - Martha Stewart

Butternut Squash with Brown Butter - Martha Stewart

By

Heat butter in a large skillet over medium-high heat until golden brown

  • 2 tbps. unsalted butter
  • 2 butternut squash (about 1 3/4 lbs), peeled, seeded, and cut into 3/4 cubes
  • 1/2 cup low-sodium canned chicken broth
  • 1/4 cup water
  • 1 tbps. dark brown-sugar
  • **If you used frozen butternut squash it will get mushy
0/5 (0 Votes)

Brussels Sprouts with Maple Syrup

Brussels Sprouts with Maple Syrup

By

Heat 2 Tbsp. oil in a large skillet over medium-high heat

  • 4 Tbsp. olive oil, divided, plus more for drizzling
  • 2 lb. brussels sprouts, trimmed, halved lengthwise
  • Kosher salt and freshly ground black pepper
  • 1/4 cup pure maple syrup
  • 2 Tbsp. (1/4 stick) unsalted butter, room temperature
  • 2 Tbsp. chopped flat-leaf parsley
  • 1 1/2 Tbsp. thinly sliced fresh chives
  • 1 Tbps. thinly sliced fresh sage
0/5 (0 Votes)

Piperade

Piperade

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Piperade is simply a combination of roasted sweet peppers and very deeply cooked onions-here, soffritto

  • 1 1/4 pounds (about 4 large) red bell peppers
  • 1 1/4 pounds (about 4 large) yellow bell peppers
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • 1/2 cup piquillo peppers
  • 3 tablespoons drained Soffritto
  • 1/4 teaspoon Espelette pepper or red pepper flakes, or to taste
  • Freshly ground black pepper
  • Red wine vinegar
0/5 (0 Votes)

Salsa Verde - Gwenyth Paltrow

Salsa Verde - Gwenyth Paltrow

By

Put anchovies in a bowl and cut into small pieces with a knife and fork (this saves you a board to wash)

  • 6 olive oil - packed Spanish anchovies
  • 1 generous teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1/4 cup roughly chopped fresh parsley
  • 1/3 cup roughly chopped fresh basil
  • 1/3 cup roughly chopped fresh cilantro
  • 1/2 cup roughly chopped fresh chives
  • 1/4 cup extra virgin olive oil
  • Freshly ground black pepper
4/5 (1 Votes)

Vegetable Stock

Vegetable Stock

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Combine everything in a pot

  • 1 large yellow onion, peeled and roughly chopped
  • 2 large carrots, peeled and roughly chopped
  • 1 stalk celery, roughly chopped
  • 1 large leek, roughly chopped
  • 3 cloves garlic, peeled and whacked with the back of your knife
  • 4 sprigs fresh parsley
  • 4 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 1 bay leaf
  • 1 teaspoon coarse salt
  • 1 teaspoon black peppercorns
  • 3 quarts cold water
0/5 (0 Votes)

Roasted Butternut Squash

Roasted Butternut Squash

By

Preheat oven to 400. Cut squash into 1 inch cubes and place in a bowl

  • 1 medium butternut squash
  • 2 medium onions, cut iinto small wedges, 1 inch wide (2 cups)
  • 3 tbps. safflower or olive oil
  • 1 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. dried sage
  • 1/2 tsp. ground pepper
  • 1/2 cup dried or fresh cranberries (or more)
0/5 (0 Votes)