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Endive and Citrus Salad with Bacon Vinaigrette

Endive and Citrus Salad with Bacon Vinaigrette

By

In a small saucepan, combine the shallot and vinegar and let stand for 10 minutes

  • 1 small shallot, finely chopped
  • 2 tablespoons seasoned rice vinegar
  • 1/4 cup extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 2 Ruby Red grapefruits
  • 2 blood oranges
  • 1 navel orange
  • 1 tangerine
  • 6 Belgian endives, leaves separated
  • 4 slices cooked bacon, coarsely chopped
  • 2 teaspoons chopped tarragon
  • Mesclun greens, for garnish (optional)
4.6/5 (12 Votes)

Tilapia with Citrus Bagna Cauda

Tilapia with Citrus Bagna Cauda

By

Recipe courtesy Giada De Laurentiis

  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil, plus 2 teaspoons
  • 4 anchovy fillets, minced
  • 1 1/2 teaspoons minced garlic
  • 2 tablespoons orange juice
  • 2 tablespoon thinly sliced fresh basil leaves
  • 1 teaspoon lemon zest
  • 1 teaspoon orange zest
  • 6 (6-ounce) skinless tilapia fillets
  • Salt and freshly ground pepper
0/5 (0 Votes)

Vanilla Brioche Bread Pudding with Raspberries

Vanilla Brioche Bread Pudding with Raspberries

By

Prep time 20 mins Cook time 45 mins Total time 1 hour 5 mins An incredibly indulgent treat, yet so easy and quic...

  • 4-5 thick (2.5cm) slices of brioche bread
  • 4 eggs
  • 2 cups milk (500ml)
  • 1 tsp. vanilla extract or seeds from one vanilla pod
  • 3 tbsp. honey
  • 1/3 tsp. salt
  • 1 cup frozen raspberries (or mixed berries)
  • butter for greasing
4.3/5 (9 Votes)

Noodle Kugel

Noodle Kugel

By

Preheat the oven to 350 degrees F

  • 1 pound wide egg noodles
  • 5 extra-large eggs
  • 4 cups half-and-half
  • 1/4 cup light brown sugar, packed
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 1/2 tablespoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup ricotta cheese
  • 1 cup golden raisins
0/5 (0 Votes)

Free-Form Blueberry Tart

Free-Form Blueberry Tart

By

In a food processor, combine the 1 1/2 cups of flour with the candied ginger and salt and pulse to mix

  • 1 1/2 cups all-purpose flour, plus more for sprinkling
  • 1 tablespoon minced candied ginger
  • 1/4 teaspoon salt
  • 1 1/2 sticks cold unsalted butter, cut into small pieces
  • 1/4 cup plus 1 tablespoon ice water
  • 1/4 cup sugar, plus more for sprinkling
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup all-purpose flour
  • 4 cups blueberries
  • 2 tablespoons fresh lemon juice
  • 1 egg white, beaten
4.8/5 (12 Votes)

Beef-Ricotta Meatballs with Braised Beet Greens

Beef-Ricotta Meatballs with Braised Beet Greens

By

PREPARE THE GREENS In a pot, heat the oil

  • 1/2 cup extra-virgin olive oil
  • 1 carrot, chopped into 1/2-inch pieces
  • 1 small yellow onion, chopped into 1/2-inch pieces
  • 1 celery rib, chopped into 1/2-inch pieces
  • Kosher salt
  • Freshly ground pepper
  • 3 anchovy fillets in oil, drained and chopped
  • 1/2 cup tomato paste
  • 1 pound beet greens, coarsely chopped
  • 2 ounces day-old bread (one 1-inch thick slice)
  • 1/4 cup whole milk
  • 1 pound ground beef (25 percent fat)
  • 1/2 cup fresh ricotta cheese
  • 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
  • 1 large egg
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon crushed red pepper
  • 1 tablespoon finely chopped parsley
  • 1/2 tablespoon ground fennel
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup canola oil
  • Chopped oregano and flaky sea salt, for garnish
4/5 (2 Votes)

Summer Vegetable Gratin

Summer Vegetable Gratin

By

1. Adjust oven rack to upper-middle position and heat oven to 400 degrees

  • 6 tablespoons extra-virgin olive oil
  • 1 pound zucchini , ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
  • 1 pound summer squash (yellow), ends trimmed and sliced crosswise into 1/4-inch-thick slices (see note)
  • 2 teaspoons table salt
  • 1 1/2 pounds ripe tomatoes (3 to 4 large), sliced 1/4 inch thick
  • 2 medium onions , halved lengthwise and sliced thin pole to pole (about 3 cups)
  • 3/4 teaspoon ground black pepper
  • 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
  • 1 tablespoon minced fresh thyme leaves
  • 1 large slice white sandwich bread , torn into quarters
  • 2 ounces Parmesan cheese , grated (about 1 cup)
  • 2 medium shallots , minced (about 1/4 cup)
  • 1/4 cup chopped fresh basil leaves
0/5 (0 Votes)

Homemade Twinkies

Homemade Twinkies

By

Adapted from Gourmet Cookbook by Joy the Baker

  • Makes about 12
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 10 Tablespoons unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon almond extract (optional)
  • 1 cup milk
  • Marshmallow filling
  • by Todd Wilbur of Top Secret Recipes
  • 2 teaspoons very hot water
  • 1/4 teaspoon salt
  • 2 cups (one 7-ounce jar) marshmallow creme
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla
0/5 (0 Votes)

Gnocchi alla Romana

Gnocchi alla Romana

By

Recipe courtesy Giada De Laurentiis

  • 3 cups low sodium chicken stock
  • 3/4 cup semolina flour
  • 1 teaspoon salt
  • 1 large egg
  • 3 tablespoons unsalted butter
  • 1/3 cup freshly grated Parmesan
  • 1/2 teaspoon freshly ground black pepper, optional
0/5 (0 Votes)

Nori Chips

Nori Chips

By

F&W's Kay Chun bakes stacked sheets of nori until they become a super crunchy, addictive snack

  • 12 sheets of unseasoned roasted nori (8-inch squares)
  • Extra-virgin olive oil, for brushing
  • Kosher salt
4.8/5 (15 Votes)