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Custard Phyllo Pie With Almonds and Pistachios

Custard Phyllo Pie With Almonds and Pistachios

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In a medium saucepan, whisk 2 tablespoons of the sugar with the cornstarch and salt

  • 1 cup plus 2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 1 large egg yolk
  • 1 1/2 cups plus 2 tablespoons whole milk
  • 1/2 vanilla bean, split lengthwise and seeds scraped
  • 1 cup raw almonds
  • 3/4 cup raw pistachios
  • 1 stick unsalted butter, melted
  • 10 sheets of phyllo dough
  • 3/4 cup water
  • 2 tablespoons fresh lemon juice
4.5/5 (11 Votes)

Sweet Potato Sonker

Sweet Potato Sonker

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Sonker is not to be confused with classic pureed sweet potato pie

  • 2 (15-ounce) boxes Pillsbury Just Unroll! Pie Crust
  • 1 large egg, beaten
  • 2 cups apple cider
  • 4 pounds sweet potatoes, peeled, quartered lengthwise, and sliced 1/4 inch thick
  • 1 cup (7 ounces) packed light brown sugar
  • 4 tablespoons unsalted butter, softened
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 2 cups whole milk
  • 1/4 cup (1 3/4 ounces) sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
4.6/5 (9 Votes)

Summer Pasta Puttanesca

Summer Pasta Puttanesca

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Our version of fresh pasta puttanesca uses grape or cherry tomatoes, which are excellent in summer and among the be...

  • Serves 4
  • Ingredients
  • 3 tablespoons 3 tablespoons extra-virgin olive oil
  • 4 4 garlic cloves, minced
  • 1 tablespoon 1 tablespoon anchovy paste
  • 1/4 teaspoon 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon 1/4 teaspoon dried oregano
  • 1 1/2 pounds 1 1/2 pounds grape or cherry tomatoes
  • 1 pound 1 pound campanelle
  • Salt
  • 1/2 cup 1/2 cup pitted kalamata olives, chopped coarse
  • 3 tablespoons 3 tablespoons capers, rinsed and minced
  • 1/2 cup 1/2 cup minced fresh parsley
4.6/5 (5 Votes)

Honey-Soy-Roasted Pork with Braised Vegetables

Honey-Soy-Roasted Pork with Braised Vegetables

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Preheat the oven to 400°

  • One 4 1/4-pound, boneless pork shoulder roast, tied
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1 cup veal demiglace (see Note)
  • 1 cup chicken stock or low-sodium broth
  • 1 pound baby carrots (about 20), scrubbed
  • 1 pound medium turnips (about 5), peeled and cut into 1-inch wedges
  • 3/4 pound brussels sprouts, halved through the core
4.3/5 (7 Votes)

Ambrosia Pavlova

Ambrosia Pavlova

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MAKE THE PINEAPPLE CURD In a small saucepan, whisk together the sugar, salt, lemon zest, and egg yolk until smooth

  • 1/4 cup sugar
  • 1/4 teaspoon kosher salt
  • Grated zest of 1 lemon
  • 1 large egg yolk
  • 1/4 cup fresh pineapple juice
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup cornstarch
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon vanilla extract
  • 1 teaspoon kosher salt
  • 2 cups sugar
  • 8 large egg whites, at room temperature
  • 1 cup very finely ground pistachios, toasted and cooled
  • 1/4 cup sugar
  • Grated zest of 2 oranges
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsweetened coconut milk
  • 1 cup cold heavy cream
  • 1 orange, peeled of its pith and cut into segments
  • 1 grapefruit, peeled of its pith and cut into segments
  • 1/2 cup candied cherries in syrup, such as Amarena Fabbri
  • Large dried coconut shavings, julienned lime zest and chopped pistachios, for serving
4.6/5 (8 Votes)

Blooming Bibb Lettuce Salad

Blooming Bibb Lettuce Salad

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In a bowl, whisk the balsamic vinegar, red wine vinegar and oregano

  • 1/4 cup balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoon finely chopped oregano
  • 3/4 cup extra-virgin olive oil
  • 4 plum tomatoes—peeled, seeded and finely diced
  • Salt
  • Freshly ground pepper
  • 4 heads Bibb lettuce, separated into leaves
4.5/5 (6 Votes)

Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce

Prosciutto-Wrapped Shrimp with Bourbon Barbecue Sauce

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MAKE THE BARBECUE SAUCE In a medium skillet, heat the olive oil

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, halved and thinly sliced
  • 1 teaspoon chopped rosemary leaves
  • 1 teaspoon chopped garlic
  • 2 tablespoons bourbon
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 cup prepared barbecue sauce, preferably a less sweet brand
  • Dash of Worcestershire sauce
  • Dash of hot sauce
  • Salt
  • Freshly ground black pepper
  • 24 extra-large shrimp, shelled and deveined
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • Freshly ground black pepper
  • 12 slices of prosciutto, halved lengthwise
  • 2 tablespoons chopped flat-leaf parsley
  • Lime wedges, for serving
4.8/5 (5 Votes)

Bruschetta with Peperonata

Bruschetta with Peperonata

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In a large skillet, heat the 2 tablespoons of olive oil until shimmering

  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • 1/2 Spanish onion, thinly sliced
  • 2 small red bell peppers, cut into thin strips
  • 2 small yellow bell peppers, cut into thin strips
  • 2 serrano chiles, seeded and cut into thin strips
  • 2 teaspoons anchovy paste
  • Salt
  • Pepper
  • 2 tablespoons sherry vinegar
  • 1 teaspoon finely chopped oregano
  • Six 3/4-inch-thick slices from a round rustic loaf
  • 1 garlic clove, peeled
4.5/5 (13 Votes)

Tandoori Chicken

Tandoori Chicken

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We found a few ways to simulate tandoori chicken that marinates for 24 hours before being cooked at a very high h...

  • 2 tablespoons vegetable oil
  • 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon garam masala (see note)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 cup plain whole-milk yogurt (see note)
  • 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
  • 2 teaspoons table salt
  • 3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed
4.6/5 (9 Votes)

Butternut Squash Soup

Butternut Squash Soup

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1. Place squash in bowl, cover, and microwave until paring knife glides easily through flesh, 14 to 18 minutes, sti...

  • 2 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks (about 7 cups)
  • 2 tablespoons unsalted butter
  • 1 leek, white and green parts only, quartered lengthwise, sliced thin, and washed thoroughly (about 1 1/2 cups)
  • Salt and pepper
  • 4 cups vegetable broth
  • 1 - 2 cups water
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • pinch cayenne pepper
  • Sour cream
0/5 (0 Votes)