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Cinnamon Roll Pancakes

Cinnamon Roll Pancakes

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1. Prepare pancake batter: In a medium bowl, whisk together flour, baking powder and salt

  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 Tablespoon canola oil
  • 1 large egg, lightly beaten
  • 1/2 cup butter, melted
  • 3/4 cup brown sugar, packed
  • 1 Tablespoon ground cinnamon
  • 4 Tablespoons butter
  • 2 ounces cream cheese
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
0/5 (0 Votes)

Strawberry Shortcake Cake

Strawberry Shortcake Cake

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Directions 1. Preheat the oven to 350°

  • Cake
  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, softened
  • 1 1/2 cups plus 3 tablespoons granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • Strawberries
  • 1 pound strawberries, hulled and halved
  • 3 tablespoons granulated sugar
  • Cream Cheese Frosting
  • One 8-ounce package cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 pounds powdered sugar, sifted
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
4.4/5 (14 Votes)

Spinach Artichoke Grilled Cheese

Spinach Artichoke Grilled Cheese

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Never mind the sour cream, butter and cheese – this spinach-filled sandwich is definitely a health food

  • Fresh spinach – enough for about 3 cups chopped
  • Canned artichoke hearts – about 3 (around 6 ounces)
  • 2 cloves garlic
  • 1 tablespoon olive oil
  • 2 tablespoons sour cream
  • 1 cup shredded cheese (we used a blend of mozzarella, Monterrey jack and provolone)
  • 4 pieces bread
  • Kosher salt
  • Butter or more olive oil)
4.4/5 (13 Votes)

Grilled Beef Kofte

Grilled Beef Kofte

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We skipped the traditional bread panade in favor of a little gelatin to keep our kofte moist after grilling

  • Serves 4 to 6
  • Serve with rice pilaf or make sandwiches with warm pita bread, sliced red onion, and chopped fresh mint.
  • Ingredients
  • YOGURT-GARLIC SAUCE
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • KOFTE
  • 1/2 cup pine nuts
  • 5 garlic cloves, peeled
  • 2 teaspoons hot smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cinnamon
  • 1 1/2 pounds 80 percent lean ground beef
  • 1/2 cup grated onion, drained
  • 1/3 cup minced fresh parsley
  • 1/3 cup minced fresh mint
  • 1 1/2 teaspoons unflavored gelatin
  • 1 large disposable aluminum roasting pan (if using charcoal)
4.7/5 (13 Votes)

Rich Chocolate Tart

Rich Chocolate Tart

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To round out chocolate flavor, we add a moderate amount of butter to a rich, custard-style filling baked in an almo...

  • Crust
  • 1 large egg yolk
  • 2 tablespoons heavy cream
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup (1 3/4 ounces) sugar
  • 1 cup (5 ounces) all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cut into 1/2-inch pieces.
  • Filling
  • 1 1/4 cups heavy cream
  • 1/2 teaspoon instant espresso powder
  • 1/4 teaspoon salt 9 ounces bittersweet chocolate, chopped fine
  • 4 tablespoons unsalted butter, cut into thin slices
  • and softened
  • 2 large eggs, lightly beaten, room temperature
  • Glaze
  • 3 tablespoons heavy cream
  • 1 tablespoon light corn syrup
  • 2 ounces bittersweet chocolate, chopped fine
  • 1 tablespoon hot water
4.7/5 (10 Votes)

Roasted Pears with Golden Raisins and Hazelnuts

Roasted Pears with Golden Raisins and Hazelnuts

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Roasted fruit can easily become colorless and mushy or burned and crunchy without a correct method

  • Serves 4 to 6
  • Select pears that yield slightly when pressed. We prefer Bosc pears in this recipe, but Comice and Bartlett pears also work. The fruit can be served as is or with a scoop of vanilla ice cream or a dollop of plain Greek yogurt.
  • Ingredients
  • 2 1/2 tablespoons unsalted butter
  • 4 ripe but firm Bosc pears (6 to 7 ounces each), peeled, halved, and cored
  • 1 (2-inch) piece ginger, sliced into 1/2-inch-thick rounds, plus 2 teaspoons grated fresh ginger
  • 1 1/4 cups dry white wine
  • 1/2 cup golden raisins
  • 1/3 cup (2 1/3 ounces) sugar
  • Pinch salt
  • 1 teaspoon lemon juice
  • 1/3 cup hazelnuts, toasted, skinned, and chopped
4.9/5 (8 Votes)

Spaghetti with Asparagus Frittata

Spaghetti with Asparagus Frittata

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Start heating 6 quarts of water with 1-1/2 tablespoon kosher salt in the pasta cooking pot

  • For the Simple Sauce
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup garlic, sliced
  • 2 cups scallions , thinly sliced, whites and greens
  • 1/2 teaspoon salt, plus more if needed
  • freshly ground black pepper
  • boiling water from the pasta pot
  • For the Frittata
  • 6 asparagus
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • For the Pasta and Finishing
  • 1 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 cup Parmigiano-Reggiano, freshly grated
  • 1 1/2 tablespoons kosher salt, for the pasta cooking water
4/5 (1 Votes)

Grilled Fish Tacos

Grilled Fish Tacos

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For a fish taco with fresh, bold flavors, we looked to the Yucatán Peninsula and the Pacific Coast for inspiration...

  • Serves 6
  • Mahi-mahi, tuna, and halibut fillets are all suitable substitutes for the swordfish, but to ensure the best results buy 1-inch-thick fillets and cut them in a similar fashion to the swordfish.
  • Ingredients
  • 3 tablespoons vegetable oil
  • 1 tablespoon ancho chile powder
  • 2 teaspoons chipotle chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground coriander
  • 2 garlic cloves, minced
  • Salt
  • 2 tablespoons tomato paste
  • 1/2 cup orange juice
  • 6 tablespoons lime juice (3 limes)
  • 2 pounds skinless swordfish steaks, 1 inch thick, cut lengthwise into 1-inch-wide strips
  • 1 pineapple, peeled, quartered lengthwise, cored, and each quarter halved lengthwise
  • 1 jalapeño chile
  • 18 (6-inch) corn tortillas
  • 1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
  • 2 tablespoons minced fresh cilantro, plus extra for serving
  • 1/2 head iceberg lettuce (4 1/2 ounces), cored and thinly sliced
  • 1 avocado, halved, pitted, and sliced thin
  • Lime wedges
0/5 (0 Votes)

Shrimp-and-Pork Wontons

Shrimp-and-Pork Wontons

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These shrimp-and-pork wontons from California chef Bryant Ng are little flavor bombs, with fresh ginger, scallions,...

  • 5 ounces raw shrimp—shelled, deveined and chopped
  • 1/4 pound fatty ground pork
  • 2 ounces napa cabbage, finely chopped (3/4 cup)
  • 1 ounce prosciutto, minced
  • 1 ounce cod, finely chopped
  • 2 scallions, finely chopped
  • 1 tablepoon minced peeled fresh ginger
  • 2 teaspoons Shaoxing wine
  • 2 teaspoons canola oil
  • 2 teaspoons cornstarch
  • 1 teaspoon kosher salt
  • 1 teaspoon Asian fish sauce
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon toasted sesame oil
  • 36 wonton wrappers
  • Chili oil, for dipping
4.7/5 (9 Votes)

Duck Breasts with Dulce de Leche Chile Sauce

Duck Breasts with Dulce de Leche Chile Sauce

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In a large skillet, toast the ancho chiles over moderately high heat, turning, until fragrant and pliable, about 1 ...

  • 4 ancho chiles, stemmed and seeded
  • 1/2 cup fresh orange juice
  • 1/2 cup chicken stock or low sodium broth
  • 1/4 cup dulce de leche
  • 3 garlic cloves, chopped
  • Four 12-ounce Muscovy duck breast halves, excess fat removed and skin scored
  • Salt
  • Pepper
  • 1 chile de árbol
  • 1 thyme sprig
  • 3 tablespoons unsalted butter, cut into cubes
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped cilantro, plus small sprigs for serving
4.8/5 (4 Votes)