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Recipes
Oreo Cookie Spread
By DreiFromBK
Death
- 15 Oreo cookies (half a package)
- 2 tablespoons canola or vegetable oil
- 1/4 cup heavy cream (more, as desired)
Sfogliatella
By DreiFromBK
Recipe courtesy Alex Guarnaschelli
- 2 cups all-purpose flour
- 1 cup semolina flour
- 1/8 teaspoon kosher salt
- 1 cup unsalted butter, chilled and cut into small cubes
- 1/2 cup water
- 1/4 cup shortening
- 1 egg, beaten with 1 tablespoon water, for egg wash
- Confectioners' sugar (about 1/2 cup)
- 1 cup whole milk
- 1/4 cup semolina flour
- 1 cup ricotta cheese
- 1 egg
- 1/4 cup granulated sugar
- 2 tablespoons finely chopped mixed candied orange and lemon bits
- Ground cinnamon, for dusting
- 2 nonstick baking sheets
Creamy Piquillo Pepper and Chickpea Soup with Chicken
By DreiFromBK
In a blender or a food processor, combine the whole piquillos with the hummus and stock and puree until smooth
- 1 cup drained piquillo peppers (8 ounces), 1/4 cup cut into thin strips
- 3/4 cup hummus (7 ounces)
- 2 cups chicken or beef stock
- 1/2 cup cooked white rice, homemade or store-bought
- 1 cup shredded rotisserie chicken
- Salt
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley
- Olive oil, for serving
- Hot sauce, for serving
Spanish Braised Chicken with Sherry and Saffron (Pollo en Pepitoria)
By DreiFromBK
To make pollo en pepitoria that was rich but balanced, we brightened the lush nut- and egg yolk–thickened sauce w...
- Serves 4
- Any dry sherry, such as fino or Manzanilla, will work in this dish. Serve with crusty bread.
- 8 (5- to ) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped fine
- 3 garlic cloves, minced 3 teaspoons
- 1 bay leaf
- 1/4 teaspoon ground cinnamon
- 2/3 cup dry sherry
- 1 cup chicken broth1 () can whole peeled tomatoes, drained and chopped fine
- 2 hard-cooked large eggs, peeled and yolks and whites separated
- 1/2 cup slivered blanched almonds, toasted
- Pinch saffron threads, crumbled
- 2 tablespoons chopped fresh parsley
- 1 1/2 teaspoons lemon juice
Stupid-Simple Roast Beef with Horseradish Cream
By DreiFromBK
Set a rack over a baking sheet
- 1 cup plus 1 tablespoon kosher salt
- One 7- to 8-pound top round beef roast, tied with the full fat cap on the roast
- 1 tablespoon freshly ground pepper, plus more for seasoning
- 1 cup sour cream
- 1/2 cup prepared horseradish
Fried Italian Turkey-and-Cheese Meatballs
By DreiFromBK
In a saucepan, cover the potatoes with water and bring to a boil
- 1 pound medium Yukon Gold potatoes, peeled
- 1 pound cooked turkey, shredded or chopped
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 cup minced parsley
- 2 garlic cloves, minced
- Pinch of freshly grated nutmeg
- 4 large eggs, lightly beaten
- Kosher salt
- Pepper
- 1 cup all-purpose flour, plus more for dusting
- 2 cups plain breadcrumbs
- Vegetable oil, for frying
- Lemon wedges, for serving
Scallion Scrambled Eggs with Potato Chips
By DreiFromBK
In a medium bowl, beat the eggs with the water, salt and a generous pinch of pepper
- 4 large eggs
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- Freshly ground pepper
- 1 tablespoon unsalted butter
- 4 scallions, thinly sliced
- Kettle-cooked potato chips, for garnish
Crock Pot Cajun Chicken
By DreiFromBK
Makes:4 Servings In 10-inch nonstick skillet, cook bacon over medium-high heat until crisp
- Ingredients
- 3 slices bacon, cut up
- 1 ⁄2 cup chopped green bell pepper
- 1 ⁄4 cup chopped onion
- 1 ⁄4 cup chopped celery
- 1 1⁄4 lb boneless skinless chicken thighs
- 2 teaspoons Cajun seasoning
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 1⁄3 cups uncooked regular long-grain white rice
- 2 2⁄3 cups water
Roasted Brussels Sprouts
By DreiFromBK
Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender ...
- 2 1/4 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon water
- Salt and pepper
Sausage-and-Fennel Parm Heroes
By DreiFromBK
Instead of using peppers in her sausage heroes, F&W's Kay Chun opts for sweet sauteed fennel
- 4 hoagie rolls, split
- 2 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausages
- 3 fennel bulbs—halved, cored and thinly sliced (4 cups)
- Kosher salt
- Pepper
- 1 1/2 cups jarred marinara sauce
- 8 ounces fresh mozzarella cheese, sliced
- Basil leaves, for garnish