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Chicken and Dumplings

Chicken and Dumplings

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This Chicken and Dumplings recipe is a truly simple, one-dish meal, that could make America fall in love all over a...

  • 5 lbs bone-in skin-on chicken thighs
  • 4 teaspoons vegetable oil
  • 4 tablespoons unsalted butter (1/2 stick)
  • 4 carrots, peeled and sliced 1/4 inch thick
  • 2 celery ribs, sliced 1/4 inch thick
  • 1 large onion, minced
  • 6 tablespoons unbleached all-purpose flour
  • 1/4 cup dry sherry
  • 4 1/2 cups low sodium chicken broth
  • 1/4 cup whole milk
  • 1 teaspoon fresh thyme leave, minced
  • 2 bay leaves
  • 1 cup frozen green pea
  • 3 tablespoons fresh parsley, minced leaves
  • 2 cups unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1 cup whole milk
  • 3 tablespoons reserved chicken fat (or unsalted butter)
0/5 (0 Votes)

Braised Beef Short Ribs

Braised Beef Short Ribs

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1. 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees

  • 3 1/2 pounds boneless short ribs , trimmed of excess fat (see note and technique below)
  • Kosher salt and ground black pepper
  • 2 tablespoons vegetable oil
  • 2 large onions , peeled and sliced thin from pole to pole (about 4 cups)
  • 1 tablespoon tomato paste
  • 6 medium garlic cloves , peeled
  • 2 cups red wine (see note)
  • 1 cup beef broth
  • 4 large carrots , peeled and cut crosswise into 2-inch pieces
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 cup cold water
  • 1/2 teaspoon unflavored powdered gelatin
0/5 (0 Votes)

Grilled Octopus with Ancho Chile Sauce

Grilled Octopus with Ancho Chile Sauce

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Prepare the octopus Preheat the oven to 300°

  • OCTOPUS
  • 2 tablespoons extra-virgin olive oil
  • One cleaned octopus, head and tentacles separated
  • 3 shallots, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tablespoon sweet pimentón de la Vera (smoked paprika)
  • 2 cups dry sherry
  • SAUCE
  • 3 ancho chiles, stemmed and seeded
  • 1 small dried chipotle chile, stemmed and seeded
  • 3/4 cup apple cider vinegar
  • 3 tablespoons honey
  • 1 garlic clove
  • 1/4 cup plus 2 tablespoons grapeseed or canola oil
  • Salt
  • Canola oil, for brushing
  • Jicama Salad, for serving
4.6/5 (5 Votes)

Shredded Beef Tacos (Carne Deshebrada)

Shredded Beef Tacos (Carne Deshebrada)

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In order to achieve a moist, tender, and richly flavored beef taco filling, we cooked boneless short ribs slowly an...

  • BEEF
  • 1 1/2 cups beer
  • 1/2 cup cider vinegar
  • 2 ounces (4 to 6) dried ancho chiles, stemmed, seeded, and torn into 1-inch pieces
  • 2 tablespoons tomato paste
  • 6 garlic cloves, lightly crushed and peeled
  • 3 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • Salt and pepper
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1 large onion, sliced into 1/2-inch-thick rounds
  • 3 pounds boneless beef short ribs, trimmed and cut into 2-inch cubes
  • CABBAGE-CARROT SLAW
  • 1 cup cider vinegar
  • 1/2 cup water
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 head green cabbage, cored and sliced thin (6 cups)
  • 1 onion, sliced thin
  • 1 large carrot, peeled and shredded
  • 1 jalapeño chile, stemmed, seeded, and minced
  • 1 teaspoon dried oregano
  • 1 cup chopped fresh cilantro
  • 18 (6-inch) corn tortillas, warmed
  • 4 ounces queso fresco, crumbled (1 cup)
  • Lime wedges
4.6/5 (11 Votes)

Baked Manicotti

Baked Manicotti

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For a baked manicotti recipe with all of the flavor and none of the fuss, we discarded the slippery tube-shaped pas...

  • Tomato Sauce
  • 2 28-ounce 2 28-ounce 28-ounce cans diced tomatoes (in juice)
  • 2 2 2 tablespoons extra-virgin olive oil
  • 3 3 1 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
  • 1/2 1/2 1/2 teaspoon hot red pepper flakes, optional
  • Table salt
  • 2 2 2 tablespoons chopped fresh basil
  • Cheese Filling and Pasta
  • 3 3 3 cups part-skim ricotta cheese
  • 4 4 2 ounces grated Parmesan cheese (about 2 cups)
  • 8 8 2 ounces shredded mozzarella cheese (about 2 cups)
  • 2 2 2 large eggs, lightly beaten
  • 3/4 3/4 3/4 teaspoon table salt
  • 1/2 1/2 1/2 teaspoon ground black pepper
  • 2 2 2 tablespoons chopped fresh parsley leaves
  • 2 2 2 tablespoons chopped fresh basil
  • 16 16 16 no-boil lasagna noodles (see note above)
4.5/5 (23 Votes)

Crispy Polenta Bites with Arugula Tapenade

Crispy Polenta Bites with Arugula Tapenade

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Trim the polenta’s rounded edges to create a rectangle; halve lengthwise

  • One 16-ounce log of prepared polenta, at room temperature
  • 1/2 cup panko bread crumbs
  • 3 tablespoons olive oil
  • 2 teaspoons fresh lemon juice
  • 1/2 cup finely chopped arugula
  • 2 tablespoons chopped olives
  • Kosher salt
  • Ground black pepper
  • 3 radishes, very thinly sliced
4.4/5 (5 Votes)

Layered Chicken Salad with Coriander-Yogurt Dressing

Layered Chicken Salad with Coriander-Yogurt Dressing

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In a bowl, combine the yogurt, dill, coriander and 3 tablespoons of water; whisk until smooth

  • 1/4 cup plus 2 tablespoons plain fat-free Greek yogurt
  • 1 tablespoon chopped dill
  • 1 1/2 teaspoons coriander seeds, crushed
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 4 roasted red bell peppers from a jar, drained and sliced 1/4 inch thick
  • 1 pound mixed tomatoes, chopped into bite-size pieces
  • 2 Hass avocados, diced
  • One 3 1/2- to 4-pound rotisserie chicken, meat shredded (4 cups)
  • 1 cup mixed fresh herbs, such as parsley, basil, tarragon and dill
4.3/5 (8 Votes)

Vegetable Quinoa Bowls with Garlic Yogurt

Vegetable Quinoa Bowls with Garlic Yogurt

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Preheat the oven to 350°

  • 1 head of garlic, halved crosswise
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt
  • White pepper
  • 3/4 cup yogurt
  • 1 1/2 cups quinoa, rinsed and drained
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 1/2 pound green beans, cut into 1-inch pieces
  • 1/2 pound asparagus, cut into 1-inch pieces
  • 1/2 pound curly spinach (10 cups)
  • 1 1/2 cups thawed frozen peas
  • Bibb lettuce, cucumber, avocado, pickled ramps and kale chips, for serving
4.5/5 (2 Votes)

Black-Eyed Pea Stew with Sausage

Black-Eyed Pea Stew with Sausage

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In a large enameled cast-iron casserole, heat the oil until shimmering

  • 3 tablespoons vegetable oil
  • 1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced
  • 3 garlic cloves, minced
  • 1 jalapeño, seeded and minced
  • One 14-ounce can Italian tomatoes, drained and chopped
  • 2 cups dried black-eyed peas, picked over and rinsed
  • 4 cups low-sodium chicken broth
  • 3 cups water
  • Salt and freshly ground pepper
  • 1/4 cup chopped cilantro, plus leaves for garnish
4.4/5 (12 Votes)

Red Lentil Soup with Cumin and Fried Onions

Red Lentil Soup with Cumin and Fried Onions

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Preheat the oven to 375°

  • 2 cups red lentils (12 ounces), rinsed
  • 1/4 cup short-grain rice, rinsed
  • 3 medium onions—1 thinly sliced, 2 finely chopped
  • 6 cups chicken stock
  • 2 cups water
  • 2 teaspoons ground cumin
  • 1/4 teaspoon ground allspice
  • Kosher salt
  • 1/4 cup vegetable oil
  • 4 ounces rustic bread, torn into bite-size pieces
4.7/5 (3 Votes)