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Chocolate Ganache

Chocolate Ganache

By

Melt the butter in a double boiler over medium-high heat

  • 2 1/2 tablespoons unsalted butter
  • 8 ounces semisweet chocolate, chopped (about 1 1/3 cups chocolate chips)
  • 2 tablespoons light corn syrup
  • 1 teaspoon vanilla extract
0/5 (0 Votes)

Chunky Peanut Butter Cookies

Chunky Peanut Butter Cookies

By

Preheat the oven to 350° and position racks in the upper and lower thirds

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 stick unsalted butter, softened
  • 1/2 cup chunky natural peanut butter
  • 3/4 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
4.8/5 (11 Votes)

Potato Knishes

Potato Knishes

By

Knishes, the hearty, savory pastries brought to New York more than 100 years ago by Eastern European Jews, are ofte...

  • Makes 16 knishes
  • A well-floured counter is essential here. To reheat baked knishes, place them in a 350-degree oven for 10 to 15 minutes.
  • Ingredients
  • FILLING
  • 2 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
  • Salt and pepper
  • 1 tablespoon olive oil
  • 3 onions, chopped fine
  • DOUGH
  • 2 cups (10 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 cup olive oil
  • 1/2 cup water
  • 1 large egg, plus 1 large egg beaten with 1 tablespoon water
  • 1 teaspoon salt
4.6/5 (10 Votes)

Apricot Butter

Apricot Butter

By

Combine all of the ingredients in a large saucepan and bring to a boil

  • 3 1/2 pounds fresh apricots, halved and pitted
  • 2 cups apricot juice or nectar
  • 1/2 cup sugar
  • 3 tablespoons fresh lemon juice
  • One pinch salt
4.7/5 (9 Votes)

Curried Onion and Cauliflower Hummus

Curried Onion and Cauliflower Hummus

By

In a saucepan, cover the chickpeas, garlic and baking soda with 2 inches of water and bring to a boil

  • 1 pound dried chickpeas (2 1/2 cups), soaked overnight and drained
  • 8 garlic cloves, peeled
  • 1 teaspoon baking soda
  • 1/2 cup tahini
  • 1/2 cup fresh lemon juice
  • 1/3 cup extra-virgin olive oil, plus more for drizzling
  • 1/2 teaspoon ground cumin
  • Salt
  • Canola oil, for frying
  • 1/2 pound cauliflower, cut into 1/2-inch florets
  • 2 teaspoons curry powder
  • 1 large onion, halved and thinly sliced
  • 1 1/2 teaspoons finely crushed pink peppercorns
  • Chopped parsley, for garnish
4.6/5 (8 Votes)

Roasted Cauliflower and Grapes

Roasted Cauliflower and Grapes

By

Preheat the oven to 425°

  • One 2-pound head of cauliflower—halved, cored and cut into florets
  • 1/2 pound red grapes, stemmed and halved (1 1/2 cups)
  • 3 garlic cloves, minced
  • 2 teaspoons chopped rosemary
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt
  • Pepper
4.4/5 (8 Votes)

Matcha Tea Cake Cookies

Matcha Tea Cake Cookies

By

In a medium bowl, whisk the flour, baking powder, salt and cardamom

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon ground cardamom
  • 3/4 cup granulated sugar
  • 2/3 cup canola oil
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 2 tablespoons plus 1 teaspoon matcha tea powder
  • 1/4 cup confectioners’ sugar
4.4/5 (9 Votes)

Mixed Asian Salad with Macadamia Nuts

Mixed Asian Salad with Macadamia Nuts

By

In a blender, combine the mayonnaise, rice and white wine vinegars, soy sauce, honey, ginger, sesame oil, garlic an...

  • 2 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon Asian sesame oil
  • 1 large garlic clove, minced
  • 1/2 teaspoon Sriracha chili sauce or other hot chili sauce
  • 1/4 cup vegetable oil
  • Salt and freshly ground pepper
  • 1/2 cup macadamia nuts (3 ounces)
  • 1 tablespoon sesame seeds
  • 3/4 pound baby Asian greens or mesclun (18 cups)
  • One 3-ounce package enoki mushrooms, trimmed and separated
4.6/5 (12 Votes)

Grilled Banana Bread Peanut Butter S’mores

Grilled Banana Bread Peanut Butter S’mores

By

Breakfast, dessert, or snack? Uh, all of the above

  • 4 thick slices graham cracker banana bread or other bread
  • 2 tablespoons creamy peanut butter
  • 4 (1/2 ounce) square of dark chocolate
  • 4 vanilla marshmallows
  • butter, for the pan
  • vanilla marshmallows
  • 2 packets of gelatin
  • 8 tablespoons of cold water
  • 1 1/2 cups granulated sugar
  • 1/3 cup cold water
  • 3 teaspoons vanilla extract
  • 1/4 teaspoon salt
4.3/5 (9 Votes)

Butternut Squash-Polenta Gratin

Butternut Squash-Polenta Gratin

By

ACTIVE: 30 MIN TOTAL TIME: 2 HRS 10 MIN (INCLUDES 1 HR BAKING ON THANKSGIVING DAY) SERVINGS: 12

  • One 1 1/2-pound butternut squash
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 2 quarts plus 2 cups water
  • 2 cups instant polenta (12 ounces)
  • 1 stick (4 ounces) unsalted butter
  • 1 1/3 cups freshly grated Parmesan cheese (4 ounces)
0/5 (0 Votes)