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Classic Caramel Sauce

Classic Caramel Sauce

By

In a heavy 2- to 2 1/2-quart saucepan over medium-high heat, combine the sugar, water and lemon juice

  • 3/4 cup sugar
  • 2 Tbs. water
  • 1/2 tsp. fresh lemon juice
  • 3/4 cup heavy cream
5/5 (2 Votes)

Roasted Squash and Bacon Pasta

Roasted Squash and Bacon Pasta

By

Preheat an oven to 425ºF

  • 2 lb. butternut or other winter squash, peeled, seeded and cut into small cubes
  • 1 large yellow onion, halved and thinly sliced
  • 4 thick-cut bacon slices, cut into 1/2-inch pieces
  • 2 Tbs. olive oil
  • 1 Tbs. finely chopped fresh sage
  • 2 Tbs. salt, plus more, to taste
  • Freshly ground pepper, to taste
  • 1 lb. rigatoni or other large pasta shape
  • 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving
0/5 (0 Votes)

Farro Spaghetti with Mushrooms and Hazelnuts

Farro Spaghetti with Mushrooms and Hazelnuts

By

Preheat oven to 350°. Toast hazelnuts on a baking sheet, stirring occasionally, until golden brown, 8–10 minutes

  • 1/2 cup blanched hazelnuts
  • 3/4 cup low-sodium chicken broth
  • 1 teaspoon Sherry vinegar or red wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 pound maitake mushrooms, torn into bite-size pieces
  • 2 garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 12 ounces farro spaghetti
  • 1 teaspoon finely grated lemon zest
4.8/5 (6 Votes)

Lemon-Ricotta Pancakes

Lemon-Ricotta Pancakes

By

In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth

  • 1 cup ricotta cheese
  • 1 cup milk
  • 3 eggs, separated
  • 1/4 cup sugar
  • Zest and juice of 1 lemon
  • 1 1/2 cups cake flour
  • 1 Tbs. baking powder
  • 1/4 tsp. salt
0/5 (0 Votes)

Corn, Rice & Bean Burritos

Corn, Rice & Bean Burritos

By

In a large skillet, saute the corn, onion and pepper in oil until tender

  • 1-1/3 cups fresh or frozen corn, thawed
  • 1 medium onion, chopped
  • 1 medium green pepper, sliced
  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1-1/2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups cooked brown rice
  • 8 flour tortillas (8 inches), warmed
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/2 cup reduced-fat plain yogurt
  • 2 green onions, sliced
  • 1/2 cup salsa
4/5 (1 Votes)

SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE

SHEET-PAN CHICKEN SALTIMBOCCA WITH ROASTED POTATOES AND CRISPY KALE

By

Position racks in upper and lower thirds of oven and preheat to 425°F

  • 8 boneless, skinless chicken breast cutlets (about 2 pounds total)
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 12 small fresh sage leaves, divided
  • 8 thin slices prosciutto (about 6 ounces)
  • 1 pound baby new potatoes, sliced in half lengthwise, quartered if large
  • 1 garlic clove, finely chopped
  • 3 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3 oil-packed anchovy fillets, drained, finely chopped
  • 1 tablespoon red wine vinegar
  • 2 teaspoons honey
  • 1 bunch curly kale (about 8 ounces), ribs and stems removed, coarsely chopped
4/5 (4 Votes)

Chocolate Fondue

Chocolate Fondue

By

Yield: 1 1/2 cups, 4 to 8 servings

  • 1/2 cup heavy cream or evaporated milk
  • 1/8 teaspoon salt
  • 2 tablespoons coffee-flavored liqueur or vanilla or hazelnut syrup
  • 2 tablespoons light or dark corn syrup
  • 1 1/2 cups (8 ounces) bittersweet chocolate, cut into small pieces
  • 2 teaspoons vanilla
  • whole strawberries, hulled and washed; or assorted sliced fruit, cake, or other berries
4.5/5 (2 Votes)

gingered plum streusel pie

gingered plum streusel pie

By

Use your favorite pie crust recipe

  • Filling
  • 4 cups chopped red or purple plums (about 2 1/4 pounds, 10 to 12 plums)
  • 1/2 cup (3 1/4 ounces) firmly packed brown sugar
  • 1 tablespoon chopped candied ginger
  • 2 tablespoons (3/4 ounce) quick-cooking tapioca
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon lemon extract
  • Streusel Topping
  • 3/4 cup (3 1/8 ounces) King Arthur Unbleached All-Purpose Flour
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 6 tablespoons (3 ounces) butter
  • 1/4 teaspoon ground ginger
4.4/5 (10 Votes)

tiramisu cupcakes

tiramisu cupcakes

By

1) Preheat the oven to 350°F

  • cupcakes
  • 12 3/4 ounces sugar
  • 6 ounces butter
  • 3 large eggs
  • 1 1/2 ounces vanilla extract
  • 11 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 8 ounces whole milk
  • soak
  • 1 1/2 ounces coffee liqueur
  • 1/2 ounce espresso powder
  • 1 1/4 ounces sugar
  • 6 ounces hot water
  • frosting
  • 16 ounces heavy cream
  • 4 teaspoons Instant ClearJel
  • 2 1/2 ounces confectioners' sugar
  • 4 ounces Amaretto liqueur
  • 8 ounces mascarpone cheese
  • garnish
  • cocoa powder, to dust tops
4.5/5 (28 Votes)

Korean Beef

Korean Beef

By

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil

  • 1 pound lean ground beef
  • 1/4 - 1/2 cup brown sugar
  • 1/4 cup soy sauce
  • 1 Tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon fresh ginger, minced
  • 1/2 - 1 teaspoon crushed red peppers
  • 1 bunch green onions, diced (don't skip this!)
4.4/5 (25 Votes)