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Recipes
Pecan-Maple Sticky Rolls
By DreiFromBK
Preheat the oven to 425°
- 3/4 cup whole pecans
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 1/2 sticks unsalted butter—1 stick cubed and chilled, 4 tablespoons melted
- 1 cup buttermilk
- 1 teaspoon cinnamon
- 6 tablespoons pure maple syrup
Papaya Caliente
By DreiFromBK
For this fruity rum cocktail, Miami bartender Julio Cabrera re-creates the flavors of jugo de papaya con anis, a po...
- 4 ounces white rum
- 2 ounces Simple Syrup (see Note)
- 1 ounce fresh lime juice
- 1 1/2 teaspoons pastis, preferably Pernod
- Six 1-inch chunks of ripe papaya
- 2 cups ice cubes
- 2 tarragon sprigs, for garnish
Corn Meal and Oat Waffle Mix
By DreiFromBK
by Bruce Weinstein and Mark Scarbrough
- 4 cups coarse, whole-grain, yellow cornmeal
- 2 cups whole wheat flour
- 1 3/4 cups spelt flour
- 1 cup old-fashioned rolled oats (do not use quick-cooking or steel-cut oats)
- 3/4 cup sugar
- 1/4 cup baking powder
- 4 teaspoons salt
- 1 teaspoon ground cinnamon
Birthday Cake
By DreiFromBK
Directions Heat the oven to 350°F
- 4 tbs butter (55 g)
- 1/3 cup vegetable shortening (60 g)
- 1 1/4 cups granulated sugar (250 g)
- 3 tbs tightly packed light brown sugar (50 g)
- 3 large eggs
- 1 1/4 cups buttermilk (110 g)
- 1/3 cup grapeseed oil (65 g)
- 2 tsp clear vanilla extract (8 g)
- 2 cups cake flour (245 g)
- 1 1/2 tsp baking powder (6 g)
- 3/4 tsp kosher salt (3 g)
- 1/4 cup rainbow sprinkles (50 g)
- Pam or other nonstick spray (optional)
- 3/4 cup milk (55 g)
- 1 tsp clear vanilla extract (4 g)
Orange Breakfast Rolls
By DreiFromBK
MAKE THE DOUGH In the bowl of a stand mixer fitted with the dough hook, stir together the milk, yeast, and a pinch ...
- 2/3 cup milk
- One 1/4-ounce package active dry yeast
- 3 tablespoons sugar
- 1 tablespoon unsalted butter, melted
- 1 1/2 teaspoons kosher salt
- 2 large egg whites, lightly beaten
- 2 2/3 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- Grated zest of 2 oranges
- 1 1/2 cups confectioners’ sugar
- 1 tablespoon fresh orange juice
- 1/2 teaspoon vanilla extract
Shrimp-and-Pork Pan-Fried Noodles
By DreiFromBK
Simeon makes these noodles extra flavorful by adding roast pork and shrimp that have been fried in garlic oil
- Canola oil, for frying and tossing
- 9 garlic cloves—6 thinly sliced and 3 minced
- 8 ounces Chinese wheat noodles
- 2/3 cup chicken stock
- 1/4 cup oyster sauce
- 1 tablespoon plus 1 teaspoon Asian fish sauce
- 2 teaspoons instant dashi powder
- 1 teaspoon ground annatto
- 12 large shrimp, shelled and deveined
- 4 ounces Chinese-style roast pork, chopped (1 cup)
- 4 ounces shiitake mushrooms, stems discarded and caps thinly sliced
- 2 medium carrots, thinly sliced
- 4 ounces baby bok choy, halved lengthwise and cut crosswise into 3-inch pieces
- 1/2 small red onion, thinly sliced
- Snipped chives, for garnish
- Lime wedges and hot sauce, for serving
Filipino Salad Crêpes
By DreiFromBK
In a medium bowl, beat the egg with 1/2 teaspoon of salt and 1 1/2 cups of water
- 1 large egg
- Fine salt
- 1 cup all-purpose flour
- 1 tablespoon grapeseed oil, plus more for brushing
- 1/2 cup smooth peanut butter
- 1/2 cup unsweetened coconut milk
- 1 tablespoon tamari or soy sauce
- 1 garlic clove, finely grated
- 1 green (unripe) mango, peeled and julienned
- 1 cup julienned carrot
- 1 cup julienned daikon
- 1 cup julienned English cucumber
- 1/2 cup torn mint leaves
- 1/2 cup lightly packed chopped cilantro
- Small butter lettuce leaves
- Chopped roasted peanuts
- Coconut vinegar, for serving
Asian Pork Noodles with Spinach
By DreiFromBK
Food & Wine's Kay Chun uses spaghetti as the base for her Thai-inspired pork stir-fry, which is bright and satisfyi...
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- Asian Pork Noodles with Spinach
- Total Time: 25 MIN Servings: 4
- Food & Wine's Kay Chun uses spaghetti as the base for her Thai-inspired pork stir-fry, which is bright and satisfying.
- Slideshow: More Fast Asian Noodle Recipes
- KEY: Dinner, Fast
- Related Video
- More Videos
- Yeast Bakery in Nashville
- Ingredients
- 12 ounces spaghetti, broken into 3-inch pieces
- 2 tablespoons canola oil
- 1 pound ground pork
- 3 tablespoons finely chopped garlic
- 3 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- 8 ounces curly spinach (8 packed cups)
- Salt
- Pepper
- Chopped basil, for garnish
Featherbed Eggs
By DreiFromBK
Most recipes for this cornbread-based strata call for making homemade cornbread, cutting it into cubes, and staling...
- Serves 10 to 12
- To weigh down the assembled strata so the custard permeates the bread, fill two 1-quart zipper-lock bags with rice or sugar and lay them side by side over the plastic-covered surface. Serve the strata with hot sauce.
- Ingredients
- CORNBREAD
- 1 cup (5 ounces) cornmeal
- 1 cup (5 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 1/3 cups whole milk
- 2 large eggs, lightly beaten
- CUSTARD
- 10 ounces sharp cheddar cheese, shredded (2 1/2 cups)
- 6 scallions, sliced thin
- 4 1/2 cups whole milk
- 6 large eggs, lightly beaten
- 2 teaspoons salt
Escarole-and-Brussels Sprout Salad
By DreiFromBK
In a medium bowl, whisk 1/2 cup of the vinegar with the sugar and 1/2 teaspoon of salt until the sugar dissolves
- 1/2 cup plus 2 tablespoons Champagne vinegar
- 1 tablespoon sugar
- Kosher salt
- 1 medium red onion, halved lengthwise and very thinly sliced crosswise
- 1/2 cup buttermilk
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon coarsely ground black pepper
- 1/2 small garlic clove, minced
- Two 3/4-pound heads of escarole, white and light green leaves only, torn into bite-size pieces
- 1 pound brussels sprouts, shredded
- 1 cup marcona almonds, chopped