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Nectarine-Thyme Crumble

Nectarine-Thyme Crumble

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In a bowl, toss the nectarines with the granulated sugar, juice, thyme and a pinch of salt; let stand for 1 hour

  • 6 nectarines, thinly sliced
  • 6 tablespoons granulated sugar
  • 1 1/2 tablespoons fresh lemon juice
  • 6 thyme sprigs
  • Salt
  • 3/4 cup all-purpose flour
  • 4 tablespoons light brown sugar
  • 2 tablespoons wheat germ
  • 1/4 cup unsalted butter, softened
4.3/5 (4 Votes)

Mango Margarita

Mango Margarita

By

Mano margaritas are sweet and refreshing any time of the year! You can add chile, sugar or salt to the rim!

  • 1 cup ice
  • 1 lime wedge
  • 3 ounces silver tequila
  • 1 small mango—peeled, pitted and coarsely chopped (3-ounces)
  • 1 1/2 ounces fresh lime juice
  • 1 tablespoon chile powder, such as Tajin (see Note)
  • 2 ounces orange liqueur
  • 1 1/2 ounces agave nectar
  • 3 ounces grapefruit soda
4.4/5 (43 Votes)

Little Gem Salad with Lemon Vinaigrette

Little Gem Salad with Lemon Vinaigrette

By

Preheat the oven to 350°

  • 1 cup walnut halves
  • 1 tablespoon walnut oil
  • Kosher salt
  • 1 small shallot, minced
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Champagne vinegar
  • 1/2 cup extra-virgin olive oil
  • Freshly ground pepper
  • 4 ounces yellow squash, thinly sliced
  • 3 thin red onion slices, separated into rings
  • 4 heads Little Gem lettuce
  • 1/4 cup freshly grated Pecorino Romano cheese, plus more for serving
4.6/5 (8 Votes)

Crispy Tofu with Noodles

Crispy Tofu with Noodles

By

Chef Way Pino Maffeo deep-fries tofu in tempura batter, then garnishes the finished dish with lily buds

  • 7 ounces dried udon noodles
  • 1/2 cup plus 1 teaspoon canola oil
  • 1 cup panko (Japanese bread crumbs)
  • 6 ounces firm tofu, cut into 1-inch squares
  • 1 egg yolk
  • 3/4 pound mixed mushrooms, such as oyster, hen-of-the-woods and stemmed shiitake, thickly sliced
  • 1 tablespoon minced fresh ginger
  • 1 garlic clove, minced
  • 3/4 pound baby bok choy, cut into 3/4-inch pieces
  • 2 tablespoons oyster sauce
  • 1 1/2 tablespoons hoisin sauce
4.4/5 (14 Votes)

Black-and-White Cupcakes

Black-and-White Cupcakes

By

MAKE THE CUPCAKES Preheat the oven to 350° and line a 12-cup muffin pan with paper liners

  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 2 1/2 teaspoons pure vanilla extract
  • 2 sticks unsalted butter, softened
  • 4 cups confectioners’ sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon kosher salt
  • 4 tablespoons milk
  • 1/2 cup unsweetened cocoa powder
4.6/5 (14 Votes)

Chopped Italian Salad

Chopped Italian Salad

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In a large glass or stainless-steel bowl, combine the romaine, pepperoni, pimientos, onion, and the artichoke heart...

  • 1 head romaine lettuce (about 1 1/4 pounds), cut into 1-inch squares (about 3 quarts)
  • 1/4 pound sliced pepperoni, chopped
  • 1/3 cup drained sliced pimientos (one 4-ounce jar)
  • 1/3 cup chopped red onion
  • 1 1/2 cups drained, rinsed, and chopped canned artichoke hearts (one 15-ounce can), or 1 1/2 cups pitted and chopped green or black olives
  • 3 tablespoons red- or white-wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/2 cup grated Parmesan
4.5/5 (8 Votes)

English Muffin Bread

English Muffin Bread

By

We’ve taken our favorite English muffin recipe and translated it into a simple bread recipe that toasts and taste...

  • Makes 2 loaves
  • Ingredients
  • Cornmeal
  • 5 cups (27 1/2 ounces) bread flour
  • 4 1/2 teaspoons instant or rapid-rise yeast
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon baking soda
  • 3 cups whole milk, heated to 120 degrees
4.5/5 (33 Votes)

Candied Ginger, Coconut and Quinoa Granola

Candied Ginger, Coconut and Quinoa Granola

By

Preheat the oven to 325°

  • 3/4 cup rolled oats
  • 1/2 cup quinoa, rinsed and drained
  • 1/3 cup pumpkin seeds
  • 1/3 cup sliced almonds
  • 1/3 cup sweetened shredded coconut
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon kosher salt
  • 1/2 cup applesauce
  • 1/4 cup honey
  • 2 tablespoons coconut oil
  • 1/4 cup dried cranberries
  • 1/4 cup halved dried cherries
  • 1/4 cup crystallized ginger, finely chopped
  • Fresh ricotta cheese or plain Greek yogurt, and mixed berries, for serving
4.5/5 (4 Votes)

Cheesy, Garlic Challah

Cheesy, Garlic Challah

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The flavors of buttery challah, zesty garlic, and melty mozzarella cheese come together to make this Cheesy, Garlic...

  • CHALLAH:
  • 2 (0.25-ounce) envelopes active dry yeast, about 4 1/2 teaspoons
  • 1 1/2 cups warm water, about 110°F
  • 1/2 cup sugar, plus 2 teaspoons, divided
  • 2 whole eggs plus 6 egg yolks whisked together
  • 1 egg yolk for glazing
  • 1/2 cup vegetable oil, plus more for greasing bowl
  • 2 teaspoons salt
  • 6 to 7 cups bread flour
  • CHEESY, GARLIC FILLING:
  • 3 large garlic cloves, minced
  • 1 stick unsalted butter
  • salt to taste
  • 1 1/2 cups grated mozzarella cheese
  • sesame, poppy, or other seeds of your choice for garnish
4.1/5 (7 Votes)

Broad Noodles with Lentils: Sagnatiellie Lenticchie

Broad Noodles with Lentils: Sagnatiellie Lenticchie

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Recipe copyright Mario Batali, 2002

  • 1 1/2 cups lentils
  • 2 bay leaves, plus 1 bay leaf
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, chopped
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 3 cloves garlic
  • Salt and pepper
  • 1 (32-ounce) can tomatoes and their juices
  • 2 dried red chiles
  • Abruzzo broad noodles, recipe follows
  • 2 cups all-purpose flour, plus more for kneading
  • 4 egg whites, beaten
  • 1/2 teaspoon salt
  • 3/4 About 3/4 cup water
0/5 (0 Votes)