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Garlicky Greens with Andouille and Onion

Garlicky Greens with Andouille and Onion

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To give tender greens like chard, curly-leaf spinach, and beet greens some bayou flavor, we began by adding spicy...

  • 1 tablespoon vegetable oil
  • 3 ounces andouille sausage, halved lengthwise and ct into 1/4-inch half-moons (see note)
  • 1/2 red onion, sliced thin
  • 3 garlic cloves, minced
  • 2 pounds tender greens (see note), stemmed (see related step by step) and chopped rough
  • 2 tablespoons cider vinegar
  • Salt and pepper
4/5 (2 Votes)

Rosemary-Garlic Lamb Chops with Pimentón and Mint

Rosemary-Garlic Lamb Chops with Pimentón and Mint

By

In a blender, pulse the rosemary and garlic cloves with a pinch each of salt and pepper until coarsely chopped

  • 1/2 cup rosemary leaves
  • 8 garlic cloves
  • Kosher salt
  • Pepper
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 12 baby lamb chops (about 3 ounces each)
  • 1/4 cup small mint leaves, for garnish
  • Large pinch of pimentón de la Vera, for garnish
4.5/5 (4 Votes)

Apricot-Walnut-Date Power Bars

Apricot-Walnut-Date Power Bars

By

There is no added sugar in these crunchy, chewy bars from F&W's Kay Chun

  • 1 1/2 cups extra-thick rolled oats
  • 1 1/2 cups walnuts
  • 1 cup dried California Blenheim apricots, coarsely chopped (5-ounces)
  • 1 cup pitted Medjool dates (8-ounces)
  • 1 cup toasted unsweetened flaked coconut
  • 1/4 cup flax seeds
  • 1/2 teaspoon kosher salt
4.3/5 (6 Votes)

Potato-Scallion Frittata with Manchego Cheese

Potato-Scallion Frittata with Manchego Cheese

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Preheat the oven to 375°

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 white onion, finely chopped
  • 1 bunch scallions, thinly sliced
  • 2 cups thinly sliced cooked potatoes
  • 18 large eggs
  • 1 cup heavy cream
  • 1 tablespoon kosher salt
  • 1 teaspoon sweet smoked paprika, preferably pimentón de la Vera
  • 6 ounces Manchego cheese, shredded (2 cups)
4.3/5 (8 Votes)

Chicken-Cabbage Salad

Chicken-Cabbage Salad

By

In a large bowl, whisk the canola oil with the lime juice, fish sauce and chile; season with salt and pepper

  • 5 tablespoons canola oil
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons fish sauce
  • 1 Thai chile or 1/2 serrano chile, minced
  • Kosher salt
  • Freshly ground pepper
  • 6 cups mixed finely shredded Savoy cabbage and red cabbage
  • 2 small carrots, finely shredded
  • Meat from 1/2 rotisserie chicken, shredded (2 cups)
  • One 2-ounce package ramen, noodles crushed and seasoning packet reserved for another use
  • 1/2 cup chopped mixed basil and cilantro
4.3/5 (7 Votes)

Cinnamon Brown Sugar Bread Pudding

Cinnamon Brown Sugar Bread Pudding

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Prep Time: 20 min Bake Time: 40 min Total Time: 60 min Servings: 16

  • For the topping:
  • 3 cups cubed cinnamon bread
  • 2 eggs
  • 1 egg yolk
  • 1 1/4 teaspoons vanilla
  • 1 cup of half and half
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/4 stick unsalted butter (room temperature)
  • 1/4 cup brown sugar
4.1/5 (21 Votes)

Butternut Sage Scones

Butternut Sage Scones

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By mrslarkin, posted 2 months ago

  • 2 cups (about 9 oz. or 255 grams) all-purpose unbleached flour (I use King Arthur)
  • 6 tablespoons granulated sugar, plus more for sprinkling on top of scones
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fresh ground nutmeg
  • Scant ¼ teaspoon ground cloves
  • Scant ¼ teaspoon ground ginger
  • 2 teaspoons finely chopped fresh sage (optional)
  • 6 tablespoons cold unsalted butter, cut into small cubes
  • 1/2 cup butternut squash puree (see below for directions)
  • 1/3 cup heavy cream, plus more for brushing on top of scones
  • 1 large egg
  • 8 small sage leaves
  • Cinnamon drizzle, optional
0/5 (0 Votes)

Seared Sous Vide-Style Tri-Tip

Seared Sous Vide-Style Tri-Tip

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Heat a large pot of water until it registers 134° on a digital probe or candy thermometer

  • One 2-pound tri-tip roast
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons thyme leaves
  • 3 large garlic cloves, minced
  • 4 tablespoons unsalted butter, cubed
  • Extra-virgin olive oil, for brushing
4.5/5 (14 Votes)

Grilled Lamb Kofte

Grilled Lamb Kofte

By

We skipped the traditional bread panade in favor of a little gelatin to keep our kofte moist after grilling

  • Serves 4 to 6
  • Serve with rice pilaf or make sandwiches with warm pita bread, sliced red onion, and chopped fresh mint.
  • Ingredients
  • YOGURT-GARLIC SAUCE
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • KOFTE
  • 1/2 cup pine nuts
  • 4 garlic cloves, peeled
  • 1 1/2 teaspoons hot smoked paprika
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 pounds ground lamb
  • 1/2 cup grated onion, drained
  • 1/3 cup minced fresh parsley
  • 1/3 cup minced fresh mint
  • 1 1/2 teaspoons unflavored gelatin
  • 1 large disposable aluminum roasting pan (if using charcoal)
4.3/5 (7 Votes)

Perfect Poached Chicken Breasts

Perfect Poached Chicken Breasts

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Poaching can be the best way to gently cook superlean modern chicken breasts, but the standard approach isn’t foo...

  • Serves 4
  • To ensure that the chicken cooks through, don’t use breasts that weigh more than 8 ounces each. If desired, serve the chicken with one of our sauces (see related content) or in a salad or sandwiches.
  • Ingredients
  • 4 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
  • 1/2 cup 1/2 cup soy sauce
  • 1/4 cup 1/4 cup salt
  • 2 tablespoons 2 tablespoons sugar
  • 6 6 garlic cloves, smashed and peeled
4.4/5 (5 Votes)