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Apple Pie with Cheddar Cheese Crust

Apple Pie with Cheddar Cheese Crust

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What’s better than a piece of apple pie with a slice of cheddar melted on top? One with the cheese baked right in...

  • Serves 8
  • For the best flavor, be sure to use extra-sharp cheddar here. Freezing the butter for 15 minutes promotes flakiness in the crust—do not skip this step.
  • 2 1/2 cups (12 1/2 ounces) all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
  • 8 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 15 minutes
  • 1/3 cup ice water, plus extra as needed
  • 2 pounds Granny Smith, Empire, or Cortland apples, peeled, cored, halved, and sliced 1/4 inch thick
  • 2 pounds Golden Delicious, Jonagold, or Braeburn apples, peeled, cored, halved, and sliced 1/4 inch thick
  • 6 tablespoons (2 2/3 ounces) granulated sugar
  • 1/4 cup packed (1 3/4 ounces) light brown sugar
  • 1/2 teaspoon grated lemon zest plus 1 tablespoon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
4.4/5 (9 Votes)

Mushroom-and-Fontina-Stuffed Potatoes

Mushroom-and-Fontina-Stuffed Potatoes

By

Preheat the oven to 450°

  • 4 baking potatoes, scrubbed
  • 5 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 1/4 pounds mixed tender mushrooms, such as maitake, oyster and enoki, cut into small pieces
  • Kosher salt
  • Pepper
  • 1/2 pound Italian Fontina cheese, shredded (about 1 cup)
  • Chopped parsley, for garnish
4.5/5 (11 Votes)

Easy Stuffed Zucchini

Easy Stuffed Zucchini

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For our Easy Stuffed Zucchini we precooked the zucchini in the microwave until they were soft enough to scoop out

  • Serves 4
  • Zucchini between 6 and 8 inches long work best here.
  • Ingredients
  • 4 medium zucchini (see note), stem ends removed
  • 2 tablespoons extra-virgin olive oil
  • 1 minced shallot
  • 3/4 cup low-sodium chicken broth
  • 2/3 cup plain couscous
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons pitted kalamata olives, finely chopped
  • 2 tablespoons fresh basil leaves, finely chopped
  • Salt and pepper
4.3/5 (10 Votes)

Cranberry-Pecan Muffins

Cranberry-Pecan Muffins

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1. FOR THE STREUSEL: Adjust oven rack to upper-middle position and heat oven to 425 degrees

  • 3 tablespoons all-purpose flour
  • 4 teaspoons granulated sugar
  • 1 tablespoon packed light brown sugar
  • 2 tablespoons unsalted butter, cut into 1/2-inch pieces, softened
  • Pinch salt
  • 1/2 cup pecan halves
  • 1 1/3 cups (6 2/3 ounces) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 1/4 cups pecan halves, toasted and cooled
  • 1 cup plus 1 tablespoon (7 1/2 ounces) granulated sugar
  • 2 large eggs
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 1/2 cup whole milk
  • 2 cups fresh cranberries
  • 1 tablespoon confectioners' sugar
4/5 (1 Votes)

Mini Hot Chocolate Donuts

Mini Hot Chocolate Donuts

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For the donuts Mix milk and vinegar together and set aside for 5-10 minutes until it forms curds

  • For the donuts
  • 1 1/4 cups all purpose flour
  • 1/2 cup hot chocolate mix
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 egg
  • 1/2 cup milk
  • 2 tbsp white vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla
  • 1/4 cup mini chocolate chips
  • For the glaze
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 4 tbsp milk
  • For the marshmallow creme frosting
  • 1/4 stick (2 tablespoons) butter/margarine, softened
  • 1/2 jar (3.5 oz.) marshmallow fluff
  • 1/2 teaspoon vanilla
  • 8 oz. powdered sugar
  • 1 tablespoon milk
  • For the chocolate frosting
  • 1/2 cup light cream
  • 2 tablespoons corn syrup
  • 4 oz. chopped dark chocolate
  • Toppings
  • Jet Puffed Marshmallow Bits
4.4/5 (20 Votes)

Chocapocalypse Cookie

Chocapocalypse Cookie

By

From Alton Brown's Turn on the Dark Good Eats episode

  • 6 ounces 54-percent bittersweet chocolate, coarsely chopped
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 1 3/4 ounces all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter, at room temperature
  • 6 ounces light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 3 ounces 70-percent bittersweet chocolate, coarsely chopped
  • 3 ounces 40-percent milk chocolate, coarsely chopped
  • 2 ounces cocoa nibs
4/5 (1 Votes)

Thai Grilled-Beef Salad

Thai Grilled-Beef Salad

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Flank steak proved to be the best cut of meat for our Thai Grilled-Beef Salad recipe

  • Serves 4 to 6
  • Serve with steamed jasmine rice, if desired, although any style of white rice can be used. Don't skip the toasted rice: It's integral to the texture and flavor of the dish. If a fresh Thai chile is unavailable, substitute half of a serrano chile.
  • Ingredients
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne pepper
  • 1 tablespoon white rice
  • 3 tablespoons lime juice (2 limes)
  • 2 tablespoons fish sauce
  • 2 tablespoons water
  • 1/2 teaspoon sugar
  • 1 (1 1/2 pound) flank steak, trimmed
  • Salt and white pepper, coarsely ground
  • 4 shallots, sliced thin
  • 1 1/2 cups fresh mint leaves, torn
  • 1 1/2 cups fresh cilantro leaves
  • 1 Thai chile, stemmed and sliced thin into rounds
  • 1 seedless English cucumber, sliced 1/4 inch thick on bias
4.8/5 (6 Votes)

Double Chocolate Pudding

Double Chocolate Pudding

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Double Chocolate Pudding Serves 4 to 6

  • 6 ounces bittersweet chocolate
  • 2 tablespoons Dutch-processed cocoa powder
  • 2 tablespoons cornstarch
  • 2/3 cup granulated sugar
  • 1/8 teaspoon table salt
  • 1 cup light cream
  • 3 large egg yolks
  • 2 cups whole milk
  • 1 tablespoon unsalted butter , softened
  • 2 teaspoons vanilla extract
0/5 (0 Votes)

Two Palms

Two Palms

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In a cocktail shaker, combine the gin, lime juice, Simple Syrup and egg white

  • 1 ounce London dry gin, such as Beefeater
  • 1/2 ounce fresh lime juice
  • 1/2 ounce Simple Syrup
  • 1 large egg white
  • Ice
  • 1 ounce chilled coconut water
  • Pinch of freshly grated nutmeg, for garnish
4.2/5 (5 Votes)

Mussels with Caramelized Fennel and Leeks

Mussels with Caramelized Fennel and Leeks

By

Make the mussel broth Combine all of the ingredients in a saucepan

  • 1/2 pound mussels, scrubbed and debearded
  • 1 shallot, thinly sliced
  • 4 tarragon sprigs
  • 2 cups dry white wine
  • 1/4 cup Pernod
  • CARAMELIZED FENNEL AND LEEKS
  • 2 tablespoons unsalted butter
  • 2 fennel bulbs, trimmed and cut into 1/2-inch dice
  • 2 leeks, light green and white parts only, sliced 1/2 inch thick
  • MUSSELS
  • 2 tablespoons unsalted butter
  • 2 shallots, thinly sliced
  • 5 pounds mussels, scrubbed and debearded
  • 1/4 cup Pernod
  • 3/4 cup crème fraîche
  • Kosher salt
  • Small tarragon leaves, for garnish
  • Toasted or grilled baguettes, for serving
4.5/5 (4 Votes)