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Oklahoma Barbecued Chopped Pork

Oklahoma Barbecued Chopped Pork

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How we use your e-mail address How we use your e-mail address Many recipes for Oklahoma-style barbecued pork call...

  • 2 tablespoons brown sugar
  • 2 tablespoons paprika
  • Salt and pepper
  • 1 tablespoon white pepper
  • 1 bone-in pork shoulder roast (6 to 8 pounds) (see note)
  • 4 cups wood chips (see note), soaked for 15 minutes
0/5 (0 Votes)

Lemongrass Pork and Rice Noodle Bowl

Lemongrass Pork and Rice Noodle Bowl

By

Nhi Mundy dusted off her family's best old recipes when she moved to upstate New York and opened Ba & Me

  • 1/4 cup oyster sauce
  • 1/4 cup vegetable oil
  • 2 medium shallots, minced
  • 1 lemongrass stalk, inner white bulb only, minced
  • 2 tablespoons light brown sugar
  • 2 tablespoons honey
  • 2 tablespoons Asian chile sauce, plus more for serving
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon white pepper
  • 1/4 teaspoon baking soda
  • 6 garlic cloves, minced
  • Kosher salt
  • 2 pounds boneless pork shoulder, sliced 1/4 inch thick
  • 1 1/2 cups julienned carrot
  • 1 cup julienned daikon
  • 1/4 cup distilled white vinegar
  • 1/4 cup plus 2 tablespoons granulated sugar
  • 3 tablespoons fresh lime juice
  • 2 tablespoons Asian fish sauce
  • 1 small jalapeño, minced
  • 8 ounces rice vermicelli
  • Mint, cilantro, romaine lettuce and sliced cucumber, for serving
4.1/5 (7 Votes)

Asian Beef Stew

Asian Beef Stew

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In a large enameled cast-iron casserole, heat the coconut oil

  • 2 tablespoons coconut oil
  • 5 pounds English-cut short ribs
  • Sea salt
  • Pepper
  • 1 red onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 tablespoons finely chopped peeled fresh ginger
  • 1 teaspoon Chinese five-spice powder
  • 3 whole star anise pods
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 2 celery ribs, cut into 1-inch pieces
  • 3 tablespoons Asian fish sauce
  • One 14.5-ounce can crushed tomatoes in juice
  • 2 cups beef stock or broth
  • 4 cups stemmed curly spinach (4 ounces)
  • 1 tablespoon fresh lemon juice
  • Chopped cilantro, for garnish
4.4/5 (7 Votes)

Drunken Noodles

Drunken Noodles

By

In a nonstick skillet, heat 1/4 inch of oil

  • Vegetable oil
  • 7 ounces firm tofu, cubed and dried
  • 1/2 cup chicken stock
  • 1 tablespoon oyster sauce
  • 1 tablespoon Asian fish sauce
  • 1 1/2 teaspoons roasted red chile paste
  • 1 teaspoon black soy sauce or 3/4 teaspoon soy sauce sweetened with 1/4 teaspoon molasses
  • 1/2 teaspoon sugar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 large jalapeño, seeded and sliced
  • 2 garlic cloves, minced
  • 1 red Thai bird chile, minced
  • 1/2 pound pad thai rice noodles, cooked and cut in half crosswise
  • Thai basil leaves
  • Lime wedges, for serving
4.4/5 (9 Votes)

Pulled Pork Sandwiches with Barbecue Sauce

Pulled Pork Sandwiches with Barbecue Sauce

By

MAKE THE PORK Preheat the oven to 350°

  • 2 heads of garlic, halved crosswise
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt
  • Pepper
  • 1 tablespoon minced thyme
  • 2 teaspoons dry mustard powder
  • 2 teaspoons sweet paprika
  • 2 teaspoons finely grated peeled fresh ginger
  • 1 teaspoon finely grated orange zest
  • One 5-pound, bone-in pork butt (shoulder roast)
  • 1/4 cup light brown sugar
  • 1/4 cup distilled white vinegar
  • 1/4 cup apple cider vinegar
  • 1 1/4 cups ketchup
  • 1 cup cola
  • 1/4 cup apple cider vinegar
  • 1/4 cup cayenne pepper hot sauce, such as Frank’s Red Hot
  • 2 tablespoons unsulfured molasses
  • 2 tablespoons cornstarch
  • Split potato buns, Red-and-Green Coleslaw and Habanero Vinegar, for serving
4.7/5 (7 Votes)

Lemon Spaghetti

Lemon Spaghetti

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Recipe courtesy Giada De Laurentiis

  • 1 pound spaghetti
  • 2/3 cup olive oil
  • 2/3 cup grated Parmesan
  • 1/2 cup fresh lemon juice (about 3 lemons)
  • Salt and freshly ground black pepper
  • 1 tablespoon lemon zest
  • 1/3 cup chopped fresh basil leaves
0/5 (0 Votes)

Americano

Americano

By

Fill a chilled rocks glass with ice

  • Ice
  • 1 1/2 ounces Campari
  • 1 1/2 ounces sweet vermouth
  • 3 ounces chilled club soda
  • 1 orange wheel and 1 lemon twist, for garnish
4.4/5 (9 Votes)

Vegetable Lasagna

Vegetable Lasagna

By

Many problems plague vegetable lasagna—soggy vegetables, grainy ricotta, and dull tomato sauce—to name a few

  • Serves 8 to 10
  • We prefer the lasagna made with our favorite wholemilk, block-style mozzarella from Sorrento, but Kraft part-skim preshredded mozzarella is also fine. Our preferred brands of crushed tomato are Tuttorosso and Muir Glen.
  • Ingredients
  • No-Cook Tomato Sauce
  • 1 (28-ounce) can crushed tomatoes
  • 1/4 cup chopped fresh basil
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes
  • No-Cook Cream Sauce
  • 4 ounces Parmesan cheese, grated (2 cups)
  • 1 cup whole milk cottage cheese
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • 1 teaspoon cornstarch
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • Vegetable Filling
  • 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
  • Kosher salt and ground black pepper
  • 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
  • 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
  • 5 tablespoons plus 1 teaspoon extra virgin olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon minced fresh thyme
  • 12 ounces baby spinach (about 12 cups)
  • 12 no-boil lasagna noodles
  • 1/2 cup minced pitted kalamata olives
  • 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
  • 2 tablespoons chopped fresh basil
4.6/5 (18 Votes)

Savory Waffles with Cremini Mushrooms and Poached Eggs

Savory Waffles with Cremini Mushrooms and Poached Eggs

By

Chef Jesse Cool loves it when the egg yolks blend with the juices of the mushrooms to form a sauce

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 4 tablespoons unsalted butter, melted
  • 1/4 cup minced shallots or red onion
  • 1 tablespoon finely chopped rosemary
  • 3 large eggs
  • 2 cups buttermilk
  • 2 tablespoons extra-virgin olive oil
  • 3/4 cup thinly sliced shallots (about 2) or red onion
  • 3 garlic cloves, minced
  • 1 1/2 pounds cremini or white mushrooms
  • 1/2 cup sweet sherry or Marsala
  • 1/4 cup chopped flat-leaf parsley
  • 2 teaspoons chopped thyme
  • Salt and freshly ground pepper
  • 1/2 cup heavy cream
  • 1 teaspoon vinegar
  • 8 large eggs
0/5 (0 Votes)

Roman Fried Artichokes

Roman Fried Artichokes

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Double-frying is the secret to making these supercrispy and addictive fried artichokes from TV chef Andrew Zimmern

  • 3 large egg yolks
  • 1 teaspoon finely grated lemon zest
  • 1/4 cup plus 1 tablespoon fresh lemon juice
  • 2 teaspoons fine sea salt
  • 1 1/2 cups extra-virgin olive oil
  • 12 small salt-packed anchovy fillets, rinsed and minced (1 tablespoon)
  • 24 baby artichokes (about 3 pounds)
  • Canola oil, for frying
  • Maldon sea salt
  • Lemon wedges, for serving
4/5 (1 Votes)