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Lemon-Buttermilk Pudding

Lemon-Buttermilk Pudding

By

In a heatproof medium bowl, whisk the egg yolks with the sugar, cornstarch and salt until well blended

  • 4 large egg yolks
  • 6 tablespoons sugar
  • 1 1/2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups heavy cream
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated lemon zest
  • 1 cup unsweetened whipped cream
  • Fresh berries, for serving
4.4/5 (8 Votes)

Mexican Shrimp-and-Avocado Salad with Tortilla Chips

Mexican Shrimp-and-Avocado Salad with Tortilla Chips

By

Bring a saucepan of salted water to a boil

  • 1 pound shelled and deveined medium shrimp
  • 2 romaine hearts, coarsely shredded
  • 2 cups cherry tomatoes, halved
  • 1 small seedless cucumber, diced
  • 1/2 cup coarsely chopped cilantro
  • 1 Hass avocado, diced
  • 4 ounces tortilla chips (about 4 cups)
  • 2 tablespoons reduced-fat sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon finely grated lime zest
  • Salt
  • Freshly ground pepper
4.4/5 (9 Votes)

Sautéed Cod with Rich Ketchup Sauce

Sautéed Cod with Rich Ketchup Sauce

By

In a medium saucepan, combine the butter with the ketchup, soy sauce, vinegar and Tabasco and bring to a boil over ...

  • 1 stick plus 2 tablespoons (5 ounces) unsalted butter
  • 1/4 cup ketchup
  • 1/4 cup soy sauce
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon Tabasco
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely chopped onion
  • 1 garlic clove, minced
  • 1 red bell pepper, finely diced
  • 2 celery ribs, finely diced
  • 1 serrano chile, seeded and minced
  • 1 plum tomato—peeled, seeded and finely chopped
  • 6 large green olives, pitted and coarsely chopped
  • 6 alamata olives, pitted and coarsely chopped
  • 1 tablespoon nonpareil capers
  • Pinch of saffron threads
  • 2 teaspoons shredded basil
  • 1 teaspoon thyme leaves
  • Four 6-ounce skinless, boneless cod steaks, about 1 inch thick
  • Salt and freshly ground pepper
4.3/5 (3 Votes)

Lemony Chicken Stir-Fry

Lemony Chicken Stir-Fry

By

In a large skillet, heat the olive oil

  • 2 tablespoons extra-virgin olive oil
  • 1/2 onion, finely chopped
  • 3 garlic cloves, minced
  • 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces
  • 1 tablespoon soy sauce, plus more for seasoning
  • 1/4 teaspoon toasted sesame oil
  • Kosher salt
  • Freshly ground pepper
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 scallion, thinly sliced
  • Steamed rice, for serving
4.5/5 (14 Votes)

Rigatoni with Beef and Onion Ragu

Rigatoni with Beef and Onion Ragu

By

This simple 16th century ragu of slow-cooked onions and beef is deeply flavored and comforting, but we had to tweak...

  • Serves 6 to 8
  • If marjoram is unavailable, substitute an equal amount of oregano. Pair this dish with a lightly dressed salad of assertively flavored greens.
  • Ingredients
  • 1 (1- to 1 1/4-pound) boneless beef chuck-eye roast, cut into 4 pieces and trimmed of large pieces of fat
  • Kosher salt and pepper
  • 2 ounces pancetta, cut into 1/2-inch pieces
  • 2 ounces salami, cut into 1/2-inch pieces
  • 1 small carrot, peeled and cut into 1/2-inch pieces
  • 1 small celery rib, cut into 1/2-inch pieces
  • 2 1/2 pounds onions, halved and cut into 1-inch pieces
  • 2 tablespoons tomato paste
  • 1 cup dry white wine
  • 2 tablespoons minced fresh marjoram
  • 1 pound rigatoni
  • 1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
4.3/5 (12 Votes)

PDT/Crif Frozen Piña Colada

PDT/Crif Frozen Piña Colada

By

Jeff Bell at Manhattan's PDT (one of the best bars in the world) freezes coconut water and a mix of fruit juices, t...

  • 5 ounces fresh pineapple juice
  • 5 ounces fresh lime juice
  • 3 ounces coconut water
  • 15 ounces chilled white rum
  • 6 ounces frozen coconut puree
  • 3 ounces cane syrup
  • 4 pineapple wedges, for garnish
4.5/5 (6 Votes)

Provençal Tuna Sandwiches with Fennel Mayo

Provençal Tuna Sandwiches with Fennel Mayo

By

In a small skillet, toast the fennel seeds over moderately low heat until golden, 
3 minutes

  • 2 teaspoons fennel seeds
  • 3/4 cup mayonnaise
  • 1/4 cup crème fraîche
  • 1 garlic clove, finely chopped
  • 1 medium fennel bulb, shaved paper-thin, plus 2 tablespoons chopped fronds
  • 1 tablespoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
  • Kosher salt
  • Black pepper
  • 1/4 cup finely chopped red onion
  • 1/4 cup pitted Niçoise olives, chopped
  • 2 tablespoons capers, chopped
  • 1 teaspoon crushed red pepper
  • Two 6-ounces jars tuna packed in olive oil, drained and flaked
  • 2 tablespoons extra-virgin olive oil
  • 1 baguette, halved lengthwise
  • 2 cups arugula (2 ounces)
  • 2 medium tomatoes, thinly sliced
  • 1/2 English cucumber, thinly sliced
  • 12 white anchovy fillets
4.4/5 (10 Votes)

Charred Broccoli with Blue Cheese Dressing and Spiced Crispies

Charred Broccoli with Blue Cheese Dressing and Spiced Crispies

By

Make the dressing In a small saucepan, warm the heavy cream until hot

  • DRESSING
  • 1/3 cup heavy cream
  • Pinch of crushed red pepper
  • Pinch of dark brown sugar
  • 3 ounces smoked or Maytag blue cheese, crumbled (see Note)
  • 1/3 cup sour cream
  • Salt
  • BROCCOLI
  • 2 pounds broccoli, cut into 1 1/2-inch florets with stems
  • 1/4 cup unseasoned rice vinegar
  • 1 1/2 tablespoons harissa
  • 1/2 teaspoon finely grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 1/2 teaspoon Sriracha
  • 1/2 cup extra-virgin olive oil
  • 1/3 cup minced shallots
  • Salt
  • Pepper
  • 2 tablespoons unsalted butter
  • 1 cup crisped rice cereal, such as Rice Krispies
4.8/5 (4 Votes)

Mini Crunch Bars with Peanut Butter Shell Drizzle

Mini Crunch Bars with Peanut Butter Shell Drizzle

By

Vegan, gluten-free, no bake/raw, soy-free print icon Mini Crunch Bars with Peanut Butter Shell Drizzle email icon...

  • Ingredients:
  • Yield
  • 12 mini bars
  • Freeze time
  • 15 15
  • Prep Time
  • 5 Minutes
  • Cook time
  • 0 Minutes
  • Crunch Bar
  • 1/2 cup coconut oil
  • 1/2 cup unsweetened cocoa powder
  • 5 tablespoons liquid sweetener (maple syrup, agave, etc.), or to taste
  • pinch of fine grain sea salt, to taste
  • 1 teaspoon pure vanilla extract
  • 1 cup rice crisp cereal
  • Peanut Butter Shell Drizzle
  • 2 tablespoons all-natural peanut butter (or any nut/seed butter of choice)
  • 1.5-2 teaspoons coconut oil, as needed to thin out
  • 1 teaspoon liquid sweetener (maple syrup, agave, etc.)
4.7/5 (7 Votes)

Roasted Butternut Squash with Spiced Pecans

Roasted Butternut Squash with Spiced Pecans

By

Preheat the oven to 450°

  • One 3-pound butternut squash—peeled, seeded and cut into 1 1/2-inch pieces
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • 1 1/2 teaspoons berbere (see Note)
  • Kosher salt
  • Pepper
  • 1 teaspoon finely grated orange zest
  • 1/4 cup fresh orange juice
  • 1/2 cup pecans
  • 1/4 teaspoon sugar
  • 1/4 cup dried cranberries, chopped
4.6/5 (9 Votes)