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Parsley Salad

Parsley Salad

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Recipe courtesy Alton Brown, 2003

  • 4 ounces (about 2 quarts) Italian parsley
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons lemon zest
  • 6 tablespoons walnut oil
  • 2 teaspoons dark sesame oil
  • 1 teaspoon honey
  • Salt and freshly ground pepper
  • 3 tablespoons toasted sesame seeds
0/5 (0 Votes)

Mascarpone Cheesecake with Almond Crust

Mascarpone Cheesecake with Almond Crust

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Recipe courtesy Giada De Laurentiis

  • 1 cup slivered almonds, lightly toasted
  • 2/3 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1 tablespoon unsalted butter, melted
  • 2 (8-ounce) packages cream cheese, room temperature
  • 2 (8-ounce) containers mascarpone cheese, room temperature
  • 1 1/4 cups sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
  • 1/4 cup whipping cream
0/5 (0 Votes)

Pumpkin Pie Bars

Pumpkin Pie Bars

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Preheat the oven to 425°

  • 1/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 2 large eggs
  • One 15-ounce can pure pumpkin puree
  • One 12-ounce can evaporated milk
  • Baked Press-In Crust
  • Crème fraîche, for serving
4.5/5 (14 Votes)

Quick Cottage Cheese

Quick Cottage Cheese

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Recipe courtesy Alton Brown, 2007

  • 1 gallon pasteurized skim milk
  • 3/4 cup white vinegar
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup half-and half-or heavy cream
0/5 (0 Votes)

Short Ribs with Serrano Chimichurri and Jicama-Radish Salad

Short Ribs with Serrano Chimichurri and Jicama-Radish Salad

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Before cooking, these short ribs are rubbed with five-spice salt so they've got deep, rich flavor

  • short ribs
  • 1 tablespoon Chinese five-spice powder
  • 1 1/2 teaspoons kosher salt
  • 3 1/2 pounds English-cut short ribs (3-inch pieces)
  • 1 tablespoon canola oil
  • 3 garlic cloves, lightly crushed
  • One 1 1/2-inch piece of fresh ginger, peeled and thinly sliced
  • 1 serrano chile, halved and seeded
  • 4 1/2 cups beef stock or low-sodium broth
  • 2 cups Shaoxing wine (see Note) or dry sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon Asian fish sauce
  • salad
  • 1 tablespoon yuzu juice (see Note) or fresh lemon juice
  • 2 tablespoons plus 1/2 teaspoon rice vinegar
  • One 1/2-inch piece of fresh ginger, peeled and finely grated
  • 2 tablespoons grapeseed oil
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons soy sauce
  • Kosher salt
  • Pepper
  • 9 ounces radishes, trimmed and cut into 1/4-inch wedges
  • 1 medium cucumber—peeled, halved and cut into 1/4-inch wedges
  • 1/2 medium jicama, peeled and cut into 1/4-inch wedges
  • 1 medium shallot minced (1/4 cup)
  • 1 cup each chopped cilantro and parsley
  • Serrano Chimichurri and Pickled Chiles, for serving
4.5/5 (4 Votes)

Loaded Potato Waffles

Loaded Potato Waffles

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F&W's Justin Chapple cooks shredded potatoes in a waffle iron until crisp, then tops them with cheddar, bacon, sour...

  • 3 Yukon Gold potatoes (3/4 pound), peeled and sliced 1/4 inch thick
  • 2 cups brine from Cauliflower-Heart Pickles or other jarred pickles
  • 3 garlic cloves
  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon kosher salt
  • 1/2 cup tahini
  • Pinch of ground cumin
  • 1/4 cup harissa
  • Canola oil, for frying
0/5 (0 Votes)

Spanish Chilled Almond and Garlic Soup

Spanish Chilled Almond and Garlic Soup

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White gazpacho is a chilled Spanish soup of almonds, bread, and garlic

  • Serves 6 to 8
  • This rich soup is best when served in small portions (about 6 ounces). Use a good-quality extra-virgin olive oil. Our favorite is Columela Extra Virgin Olive Oil. Too much almond extract can ruin the soup. Hence, the unusual mixing technique in step 4.
  • Ingredients
  • 6 slices hearty white sandwich bread, crusts removed
  • 4 cups water
  • 2 1/2 cups (8 3/4 ounces) plus 1/3 cup sliced blanched almonds
  • 1 garlic clove, peeled
  • 3 tablespoons sherry vinegar
  • Kosher salt and pepper
  • Pinch cayenne pepper
  • 1/2 cup extra-virgin olive oil, plus extra for drizzling
  • 1/8 teaspoon almond extract
  • 2 teaspoons vegetable oil
  • 6 ounces seedless green grapes, sliced thin (1 cup)
4.7/5 (6 Votes)

Swazi Salad

Swazi Salad

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Preheat the oven to 450°

  • 3 medium beets (12 ounces), scrubbed
  • 1/4 cup canola oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced peeled fresh ginger
  • Kosher salt
  • Pepper
  • 1 head of romaine lettuce (1 pound), coarsely chopped
  • 3 radishes, thinly sliced
  • 1 Hass avocado, peeled and coarsely chopped
  • 1/4 cup crushed roasted peanuts
4.4/5 (5 Votes)

Abbacchio alla Romana: Baby Lamb, Roman-Style

Abbacchio alla Romana: Baby Lamb, Roman-Style

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Recipe copyright 2000, Mario Batali

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, whole, plus 1 clove, finely chopped
  • 2 to 3 pounds young lamb, from the leg, cut into bite-sized chunks
  • 2 sprigs rosemary
  • 2 salt-packed anchovies, rinsed and drained
  • 1 tablespoon white wine vinegar
  • 1 tablespoon salt, plus more
  • 1 cup white wine
0/5 (0 Votes)

Homestyle Cucumber Salad with Garlic

Homestyle Cucumber Salad with Garlic

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This cold, crispy, superfast recipe from blogger Kian Lam Kho makes an excellent side dish

  • 1 large hothouse cucumber (1 pound)—quartered lengthwise, seeded and cut into 2-inch lengths
  • 1 tablespoon minced garlic
  • 1/2 teaspoon kosher salt
  • 1 tablespoon toasted sesame oil
0/5 (0 Votes)