Menu Enter a recipe name, ingredient, keyword...

DreiFromBK's profile page

Recipes

Crispy Pork Belly Tacos with Pico de Gallo

Crispy Pork Belly Tacos with Pico de Gallo

By

Ambrosia! Dark magic! Ecstasies of wonder! Fatty-in-the-best-way pork belly braised tender with chiles and seared g...

  • BRAISED PORK BELLY:
  • One 2-pound piece of meaty pork belly
  • 1 cup extra-virgin olive oil
  • 1 cup melted lard or shortening
  • 3 garlic cloves, crushed
  • 1 white onion, coarsely chopped
  • 2 morita chiles or dried chipotle chiles
  • 2 teaspoons kosher salt
  • PICO DE GALLO:
  • 1/2 pound cherry tomatoes, finely chopped
  • 4 ounces tomatillos, husked, rinsed and finely chopped about 3/4 cup
  • 1/2 small red onion, finely chopped
  • 1 chile de árbol, crumbled
  • 1/4 cup Mexican beer, like Negro Modelo
  • 1/4 cup fresh lime juice
  • Kosher salt
  • TACOS:
  • 1 tablespoon canola oil
  • 12 (5-inch) fresh corn tortillas, warm
  • Lime wedges for serving
4/5 (1 Votes)

Oreo Crumb Crispies

Oreo Crumb Crispies

By

These are INCREDIBLE! They whip up minutes and are a delicious treat!

  • 1 can Original Pillsburry Crescent Rolls
  • 1/4 cup cold butter
  • 1/4 cup brown sugar
  • 2 Tbsp. sugar
  • 6 Double Stuffed Oreos
  • 1/2 cup flour
4.6/5 (8 Votes)

Iowa Loose Meat Sandwiches

Iowa Loose Meat Sandwiches

By

People from central Iowa know this sandwich (a simple affair of steamed ground beef topped with mustard, pickles, a...

  • Serves 4
  • Do not substitute leaner ground beef in this recipe or the sandwich will be dry.
  • Ingredients
  • 1 pound 1 pound 85 percent lean ground beef
  • 1/4 cup 1/4 cup water
  • 1 tablespoon 1 tablespoon yellow mustard, plus extra for serving
  • 1 teaspoon 1 teaspoon sugar
  • 1 teaspoon 1 teaspoon salt
  • 1 teaspoon 1 teaspoon pepper
  • 1/2 cup 1/2 cup finely chopped onion
  • 4 4 hamburger buns
  • Sliced dill pickles
4.6/5 (25 Votes)

Seared Tofu Tabbouleh

Seared Tofu Tabbouleh

By

With plenty of flavors and textures, this one-bowl meal from F&W's Kay Chun is the perfect simple lunch or supper

  • 4 cups bulgur
  • 5 tablespoons extra-virgin olive oil
  • One 14-ounce package firm tofu, drained and cubed
  • 5 scallions, chopped, plus more for garnish
  • 1 small tomato, chopped
  • 1 Kirby cucumber, chopped
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Pepper
4.5/5 (2 Votes)

Steak Tacos

Steak Tacos

By

Upscale steak tacos usually get their rich, beefy flavor from the grill, but cooking outdoors isn’t always possib...

  • For the Hertb Paste
  • 1/2 cup packed fresh cilantro leaves
  • 3 medium garlic cloves, roughly chopped
  • 3 medium scallions, roughly chopped (about 1/3 cup)
  • 1 medium jalapeño chile, stemmed and roughly chopped (see note)
  • 1/2 teaspoon ground cumin
  • 1/4 cup vegetable oil
  • 1 tablespoon fresh lime juice
  • For the Flank steak
  • 1 flank steak (1 1/2 to 1 3/4 pounds), trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see below)
  • 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 12 (6-inch) corn tortillas, warmed (see note)
  • Fresh cilantro leaves
  • Minced white or red onion
  • Lime wedges
4.3/5 (12 Votes)

Hearty Italian Meat Sauce (Sunday Gravy)

Hearty Italian Meat Sauce (Sunday Gravy)

By

1. FOR THE SAUCE: Adjust oven rack to lower- middle position and heat oven to 325 degrees

  • 2 tablespoons olive oil
  • 1 rack baby back ribs (about 2 1/4 pounds), cut into 2-rib sections
  • Table salt and ground black pepper
  • 1 pound hot Italian sausage links
  • 2 medium onions, chopped fine (about 2 cups)
  • 1 1/4 teaspoons dried oregano
  • 3 tablespoons tomato paste
  • 4 medium garlic cloves, minced or pressed through garlic press (about 4 teaspoons)
  • 2 (28-ounce) cans crushed tomatoes (see note)
  • 2/3 cup beef broth
  • 1/4 cup chopped fresh basil leaves
  • 2 slices hearty white sandwich bread, crusts removed and bread cut into 1/2-inch cubes
  • 1/2 cup buttermilk (see note)
  • 1/4 cup fresh parsley leaves, chopped
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 large egg yolk
  • 1/2 teaspoon table salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound meatloaf mix (see note)
  • 2 ounces thinly sliced prosciutto, chopped fine
  • 1 ounce Pecorino Romano, grated (about 1/2 cup)
  • 1/2 cup olive oil
  • 1 1/2 pounds spaghetti or linguine
  • 2 tablespoons table salt
  • Grated Parmesan cheese for serving
4.5/5 (17 Votes)

Beef Involtini with Artichokes

Beef Involtini with Artichokes

By

Spread out the slices of beef on a work surface and place a cherry tomato half, 4 pieces of mozzarella, 1 teaspoon ...

  • 12 thin slices of beef round (about 1 1/2 pounds total), pounded 1/8-inch thick
  • 6 cherry tomatoes, halved
  • 4 ounces fresh mozzarella, cut into 1/2-inch dice
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 24 parsley leaves, plus minced parsley for garnish
  • Kosher salt
  • Pepper
  • 1 lemon, halved
  • 6 medium artichokes
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 1/2 cup water
  • 6 sun-dried tomatoes in oil, cut into thin strips
  • 1 tablespoon pine nuts, toasted
4.7/5 (6 Votes)

New York-Style Crumb Cake (America's Test Kitchen)

New York-Style Crumb Cake (America's Test Kitchen)

By

Classic New York-style crumb cake, based on the old German krummelkuchen

  • 1/3 cup white sugar
  • 1/3 cup packed dark brown sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 8 tablespoons butter, melted and cooled slightly (one stick)
  • 1 3/4 cups cake flour
  • 1 1/4 cups cake flour
  • 1/2 cup white sugar
  • 1/4 teaspoon table salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons butter, softened but still cool
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk
  • 1 large egg
  • 1 large egg yolk
0/5 (0 Votes)

Chicken in Tarragon-Mustard Cream Sauce

Chicken in Tarragon-Mustard Cream Sauce

By

In a very large skillet, heat 2 tablespoons of the oil

  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
  • Salt and freshly ground pepper
  • 1/2 pound white mushrooms, thinly sliced
  • 1 large shallot, minced
  • 3/4 cup dry white wine
  • 1 1/4 cups chicken stock or low-sodium broth
  • 1/2 cup heavy cream
  • 2 tablespoons grainy mustard
  • 2 tablespoons chopped tarragon
  • Buttered noodles, for serving
4.8/5 (9 Votes)

Roasted Root Vegetables

Roasted Root Vegetables

By

When properly roasted, root vegetables develop wonderfully complex and intense flavors

  • Serves 6
  • Use turnips that are roughly 2 to 3 inches in diameter. Instead of sprinkling the roasted vegetables with chopped parsley (tarragon or chives may also be substituted), try garnishing them with one of the toppings (see related content).
  • Ingredients
  • 1 celery root (14 ounces), peeled
  • 4 carrots, peeled and cut into 2 1/2-inch lengths, halved or quartered lengthwise if necessary to create 1/2 to 1 inch in diameter
  • 12 ounces parsnips, peeled and sliced 1 inch thick on bias
  • 5 ounces small shallots, peeled
  • Kosher salt and pepper
  • 12 ounces turnips, peeled, halved horizontally, and each half quartered
  • 3 tablespoons vegetable oil
  • 2 tablespoons chopped fresh parsley
4.6/5 (8 Votes)