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Crock Pot Braised Sweet-and-Sour Brisket

Crock Pot Braised Sweet-and-Sour Brisket

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Prep: 20 minutes Cooking time: 4 to 6 hours on high, 8 to 10 hour on low Directions 1

  • 3-lb. beef brisket, excess fat trimmed
  • Kosher salt
  • Coarsely ground black pepper
  • 2 Tbl. vegetable oil, divided
  • 2 large onions, chopped
  • 6 carrots, peeled and cut into 1-inch coins
  • 4 celery ribs, cut into 1/2-inch-thick slices
  • 4 garlic cloves, minced
  • 6 Tbl. cider vinegar
  • 1/4 cup dark brown sugar
  • 1/2 cup ketchup
  • 1 1/2 cups beef broth
4.2/5 (9 Votes)

Whole-Grain Cherry Crumble

Whole-Grain Cherry Crumble

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Preheat the oven to 350°

  • 1 cup whole-wheat flour
  • 1/2 cup packed light brown sugar
  • 1/2 cup rolled oats
  • 1/4 cup raw almonds, chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly grated nutmeg
  • 1 1/2 sticks cold unsalted butter, cubed
  • 2 pounds fresh or frozen cherries, pitted (4 cups)
  • 1/2 cup granulated sugar
  • 1 teaspoon balsamic vinegar
  • 1 vanilla bean, split and seeds scraped
  • 1 firm Bartlett pear—halved, cored and coarsely shredded on a box grater
  • Vanilla ice cream, for serving
4/5 (4 Votes)

Apple-Maple Glazed Chicken Breasts

Apple-Maple Glazed Chicken Breasts

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1. Adjust oven rack to middle position and heat oven to 375 degrees

  • Ingredients
  • 1 1/2 cups apple cider plus an additional 2 tablespoons
  • 1/3 cup light corn syrup
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon distilled white vinegar
  • 1/8 teaspoon red pepper flakes
  • Table salt and ground black pepper
  • 1/2 cup all-purpose flour
  • 4 bone-in, skin-on chicken breast halves (about 12 ounces each), ribs removed, trimmed of excess fat and skin (see note above)
  • 2 teaspoons vegetable oil
  • 1 medium shallot , minced (about 3 tablespoons)
  • Instructions
0/5 (0 Votes)

Chicago-Style Deep-Dish Pizza

Chicago-Style Deep-Dish Pizza

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1. FOR THE DOUGH: Mix flour, cornmeal, salt, sugar, and yeast in bowl of stand mixer fitted with dough hook on low ...

  • 3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
  • 1/2 cup (2 3/4 ounces) yellow cornmeal
  • 1 1/2 teaspoons table salt
  • 2 teaspoons sugar
  • 2 1/4 teaspoons instant or rapid-rise yeast
  • 1 1/4 cups water (10 ounces), room temperature
  • 3 tablespoons unsalted butter, melted, plus 4 tablespoons, softened
  • 1 teaspoon plus 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/4 cup grated onion, from 1 medium onion (see note)
  • 1/4 teaspoon dried oregano
  • Table salt
  • 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
  • 1 (28-ounce) can crushed tomatoes (see note)
  • 1/4 teaspoon sugar
  • 2 tablespoons coarsely chopped fresh basil leaves
  • 1 tablespoon extra-virgin olive oil
  • Ground black pepper
  • 1 pound mozzarella cheese, shredded (about 4 cups) (see note)
  • 1/2 ounce grated Parmesan cheese (about 1/4 cup)
4.6/5 (30 Votes)

Best French Onion Soup

Best French Onion Soup

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This recipe for French Onion Soup might take a long time, but it is worth the effort

  • SOUP
  • 3 tablespoons unsalted butter, cut into 3 pieces
  • 6 large yellow onions, about 4 pounds, halved and cut pole to pole into 1/4-inch-thick slices
  • Salt
  • 2 cups water, plus extra for deglazing
  • 1/2 cup dry sherry
  • 4 cups low-sodium chicken broth
  • 2 cups beef broth
  • 6 sprigs fresh thyme, tied with kitchen twine
  • 1 bay leaf
  • Ground black pepper
  • CHEESE CROUTONS
  • 1 small baguette, cut into 1/2-inch slices
  • 8 ounces shredded Gruyère cheese, about 2 1/2 cups
4.5/5 (22 Votes)

Thick-Crust Sicilian-Style Pizza

Thick-Crust Sicilian-Style Pizza

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In order to create a Sicilian pie with a creamy, golden interior and a delicate, crisp bottom, we use a mixture of ...

  • 6 to 8 8
  • ps on applying additional toppings, see related content.
  • Ingredients
  • Dough
  • 2 1/4 2 1/4 1/4 cups (11 1/4 ounces) all-purpose flour
  • 2 2 2 cups (12 ounces) semolina flour
  • 1 1 1 teaspoon sugar
  • 1 1 1 teaspoon instant or rapid-rise yeast
  • 1 2/3 1 2/3 1/3 cups (13 1/3 ounces) ice water
  • 3 3 3 tablespoons extra-virgin olive oil
  • 2 1/4 2 1/4 1/4 teaspoons salt
  • Sauce
  • 1 1 can 1 (28-ounce) can whole peeled tomatoes, drained
  • 2 2 2 teaspoons sugar
  • 1/4 1/4 1/4 teaspoon salt
  • 1/4 1/4 1/4 cup extra-virgin olive oil
  • 3 3 3 garlic cloves, minced
  • 1 1 1 tablespoon tomato paste
  • 3 3 3 anchovy fillets, rinsed, patted dry, and minced
  • 1 1 1 teaspoon dried oregano
  • 1/4 1/4 1/4 teaspoon red pepper flakes
  • Pizza
  • 1/4 1/4 1/4 cup extra-virgin olive oil
  • 2 2 2 ounces Parmesan cheese, grated (1 cup)
  • 12 12 12 ounces whole-milk mozzarella, shredded (3 cups)
4.6/5 (11 Votes)

Cinnamon Swirl Bread

Cinnamon Swirl Bread

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This American classic frequently disappoints due to either precious little cinnamon flavor or, just as bad, a glo...

  • 8 tablespoons unsalted butter
  • 3 3/4 cups (20 2/3 ounces) bread flour, plus extra for work surface
  • 3/4 cup (2 3/4 ounces) nonfat dry milk powder
  • 1/3 cup (2 1/3 ounces) granulated sugar
  • 1 tablespoon instant or rapid-rise yeast
  • 1 1/2 cups warm water (110 degrees)
  • 1 large egg, lightly beaten
  • 1 1/2 teaspoons salt
  • 1 1/2 cups (7 1/2 ounces) golden raisins
  • 1 cup (4 ounces) confectioners' sugar
  • 3 tablespoons cinnamon
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten with pinch of salt
4.5/5 (15 Votes)

Tagliatelle with Artichokes and Olive Oil

Tagliatelle with Artichokes and Olive Oil

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Jarred artichoke hearts and tagliatelle make a quick and elegant dinner

  • 3 3 3 cups jarred whole artichoke hearts packed in water, preferably baby or cocktail size
  • 2 2 1-inch slices hearty white sandwich bread, torn into 1-inch pieces
  • 3 3 1/4 tablespoons plus 1/4 cup extra-virgin olive oil
  • 1 1 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
  • Salt and pepper
  • 3 3 3 garlic cloves, minced
  • 2 2 2 anchovy fillets, rinsed, patted dry, and minced
  • 1/2 1/2 1/2 teaspoon dried oregano
  • 1/8 1/8 1/8 teaspoon red pepper flakes
  • 1/3 1/3 1/3 cup dry white wine
  • 2 2 2 tablespoons heavy cream
  • 12 12 12 ounces tagliatelle
  • 1/4 1/4 1/4 cup minced fresh parsley
  • 1 1 1 teaspoon grated lemon zest
4/5 (10 Votes)

Frobisher

Frobisher

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This lovely gin cocktail from Jackson Cannon of Boston's Eastern Standard features his homemade rosé vermouth

  • 2 ounces Plymouth Gin
  • 3/4 ounce Rosé Vermouth (see Note)
  • 1/4 ounce Luxardo Maraschino Liqueur
  • Ice
  • Orange-peel twist
  • 1 maraschino cherry
4.7/5 (3 Votes)

Grilled Mushrooms and Sausages with Pimentón Vinaigrette

Grilled Mushrooms and Sausages with Pimentón Vinaigrette

By

Preheat a griddle or 2 large cast-iron skillets and lightly brush with olive oil

  • 1/2 cup plus 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 2 pounds mixed wild mushrooms, such as hen-of-the-woods, cremini and chanterelles, cut into large pieces
  • Kosher salt
  • Pepper
  • 1 1/2 pounds mixed sausages, such as soft Spanish chorizo and Italian pork sausage
  • 3 tablespoons sherry vinegar
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons pimentón
  • 4 ounces frisée, torn into large pieces (4 cups)
  • Crusty bread, for serving
4.5/5 (2 Votes)