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Weeknight Chicken

Weeknight Chicken

By

Stealing an idea from the restaurant industry, we started our Weeknight Chicken in a skillet to give it a good sear...

  • 1 cup low-sodium chicken broth
  • 1 1/2 teaspoons cornstarch
  • 1 cup white wine
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons minced fresh thyme
  • 3 pounds bone-in, skin-on chicken pieces
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 1 salt
4.5/5 (13 Votes)

Lidia's Sweet Dough for tarts

Lidia's Sweet Dough for tarts

By

Process in food pro until dough is formed(it may/may not need another egg yolk)

  • 1 and 1/2 cups Flour
  • Pinch of salt
  • 1/2 teaspoon Baking powder
  • 1/4 cup of Sugar
  • 1 egg yolk
  • 1 Stick of cold cubed unsalted Butter
0/5 (0 Votes)

Caramel Pretzel Bars

Caramel Pretzel Bars

By

Instructions Preheat oven to 350 degrees F

  • 1 1/4 cup all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 stick unsalted butter, room temperature
  • 1/3 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1 1/2 sticks unsalted butter, cut into pieces
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup honey
  • 1/4 cup pure maple syrup (I love Blis)
  • 1/4 teaspoon kosher salt
  • 1 cup heavy cream
  • 6 cups small pretzel twists, broken into large pieces (I used Rold Gold)
4.5/5 (24 Votes)

Garlicky Swiss Chard

Garlicky Swiss Chard

By

To avoid watery, overcooked Swiss chard, we started cooking the greens in a covered pot just until they wilted down

  • Serves 4 to 6
  • You can use any variety of chard for this recipe. The recipe is easily doubled and cooked in two batches.
  • Ingredients
  • 2 tablespoons plus 1 teaspoon olive oil
  • 6 garlic cloves, minced
  • 2 pounds Swiss chard, stems sliced crosswise 1/4 inch thick, leaves sliced into 1/2-inch-wide strips
  • Salt and pepper
  • 1/8 teaspoon red pepper flakes
  • 1 teaspoon white wine vinegar
4.6/5 (17 Votes)

Acorn Squash with Brown Sugar

Acorn Squash with Brown Sugar

By

Squash smaller than 1 1/2 pounds will likely cook a little faster than the recipe indicates, so begin checking for ...

  • 2 acorn squash (about 1 1/2 pounds each), halved pole to pole and seeded
  • Salt
  • 3 tablespoons unsalted butter
  • 3 tablespoons dark brown sugar
0/5 (0 Votes)

Pumpkin Bread

Pumpkin Bread

By

Canned pumpkin puree often lends a raw, metallic flavor to pumpkin bread

  • Makes 2 loaves
  • The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch loaf pan, start checking for doneness five minutes early.
  • Ingredients
  • Topping
  • 5 tablespoons packed (2 1/4 ounces) light brown sugar
  • 1 tablespoon all-purpose flour
  • 1 tablespoon unsalted butter, softened
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Bread
  • 2 cups (10 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 (15-ounce) can unsweetened pumpkin puree
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup (7 ounces) granulated sugar
  • 1 cup packed (7 ounces) light brown sugar
  • 1/2 cup vegetable oil
  • 4 ounces cream cheese, cut into 12 pieces
  • 4 large eggs
  • 1/4 cup buttermilk
  • 1 cup walnuts, toasted and chopped fine
4.7/5 (19 Votes)

Creamy Ricotta Tart with Pine Nuts

Creamy Ricotta Tart with Pine Nuts

By

Recipe courtesy Giada De Laurentiis

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 4 tablespoons sugar
  • 1 1/2 cups pine nuts (about 5 ounces), toasted
  • Pinch salt
  • 1 stick (4 ounces) unsalted butter, melted and cooled slightly
  • 1/2 cup water
  • 1 cup ricotta cheese
  • 6 ounces cream cheese, at room temperature
  • 2 large eggs
  • 3 large egg yolks
0/5 (0 Votes)

Grilled Potato Salad with Mustard Seeds

Grilled Potato Salad with Mustard Seeds

By

In a large saucepan, cover the potato rounds with water and bring to a boil

  • 4 large Kennebec or baking potatoes, cut into 1/2-inch-thick rounds
  • Salt
  • Pepper
  • 1 stick unsalted butter
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons mustard seeds
  • 1/4 cup sherry vinegar
  • 2 teaspoons pure maple syrup
  • 2 teaspoons fresh lemon juice
  • 1/4 cup rice bran or canola oil
  • 2 celery ribs, thinly sliced
  • 4 scallions, thinly sliced
4.8/5 (4 Votes)

Cocoa Nib Hot Chocolate

Cocoa Nib Hot Chocolate

By

Hot Chocolate from Alton Brown

  • 1 ounce cocoa nibs
  • 16 ounces whole milk
  • 6 ounces 65-percent to 70-percent bittersweet chocolate, finely chopped
  • 3 ounces sugar
  • 2 ounces water
  • 1/4 teaspoon kosher salt
5/5 (1 Votes)

Big Italian Salad

Big Italian Salad

By

In a large bowl, mash the garlic to a paste with a generous pinch of salt

  • 1 garlic clove, smashed
  • Salt
  • 2 tablespoons mayonnaise
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 large romaine heart, chopped
  • 1 small head of radicchio—halved, cored and coarsely chopped
  • 1/4 head of iceberg lettuce, coarsely chopped
  • 1 tender celery rib, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes
  • 1/4 cup pitted green olives, preferably Sicilian
  • 8 peperoncini
  • 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)
4.5/5 (11 Votes)