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Grilled Cilantro-Lime Shrimp with Yuca

Grilled Cilantro-Lime Shrimp with Yuca

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In a large saucepan, cover the yuca with water and bring to a boil

  • 2 pounds fresh yuca, peeled and cut into 1-inch pieces
  • Kosher salt
  • 1/4 cup canola oil
  • 1/2 large onion, very thinly sliced
  • 1 medium red bell pepper, cut into julienne
  • 2 bay leaves
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup distilled white vinegar
  • 2 tablespoons honey
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 2 tablespoons minced cilantro, plus more for garnish
  • 24 large, shell-on shrimp (1 1/2 pounds)
4.5/5 (4 Votes)

Watermelon Citrus Punch

Watermelon Citrus Punch

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Our Watermelon Citrus Punch is a classic summertime beverage that combines lemonade, seltzer, sherbet, and watermel...

  • 1/2 large seedless watermelon
  • 1 (12-ounce) can frozen pink lemonade concentrate
  • 1 (6-ounce) can frozen limeade concentrate
  • 5 cups chilled seltzer
  • 1 lemon or lime, sliced thin
  • 1 pint lemon sherbet or lime sherbet
4.3/5 (12 Votes)

Pasta with Butternut Squash and Sage

Pasta with Butternut Squash and Sage

By

1. Cook bacon in 12-inch skillet over medium heat until crisp, about 8 minutes

  • Dont be tempted to use dried sage in this recipe.
  • 4 slices bacon , halved lengthwise, then cut crosswise into 1/4-inch pieces
  • 8 large fresh sage leaves , plus 1 tablespoon minced (see note)
  • 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1/2-inch dice
  • 1 tablespoon unsalted butter
  • 6 scallions , sliced thin (about 1 cup)
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon sugar
  • 2 cups low-sodium chicken broth
  • 1 pound penne pasta or other short, tubular pasta
  • 2 tablespoons grated Parmesan cheese , plus extra for serving
  • 4 teaspoons juice from 1 lemon
  • 1/3 cup sliced almonds , toasted
0/5 (0 Votes)

Crème Brûlée

Crème Brûlée

By

Preheat the oven to 275°

  • Unsalted butter, for greasing
  • 6 large egg yolks
  • 6 tablespoons sugar, plus more for browning
  • 1 1/2 cups heavy cream
4.7/5 (35 Votes)

Mixed-Greens-and-Herb Salad with Figs and Walnuts

Mixed-Greens-and-Herb Salad with Figs and Walnuts

By

Preheat the oven to 350°

  • 1/2 cup walnuts
  • 1 tablespoon sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 ounces dried Black Mission figs, thinly sliced ( 2/3 cup)
  • 8 cups mixed greens
  • 1/2 cup flat-leaf parsley leaves
  • 2 tablespoons torn mint leaves
  • 2 tablespoons chopped dill
  • 2 tablespoons snipped chives
  • 1 ounce fresh pecorino, shaved
4/5 (3 Votes)

Mixed Pepper Pasta

Mixed Pepper Pasta

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In a large skillet, heat the 2 tablespoons of olive oil

  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 small onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 pound mixed bell peppers, finely chopped
  • Kosher salt
  • Pepper
  • 1 pound spaghetti
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped flat-leaf parsley
4.3/5 (7 Votes)

Chocolate-Cookie Crunch Trifle

Chocolate-Cookie Crunch Trifle

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Any kind of cookie works as a layer in this decadent and super-chocolaty trifle from Washington, DC, pastry chef Ti...

  • pudding
  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 6 ounce bittersweet chocolate, coarsely chopped (1 1/2 cups)
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon kosher salt
  • whipped cream
  • 2 cups heavy cream, chilled
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt
  • 4 cups coarsely chopped crunchy cookies, such as Oreos, Thin Mints, shortbread, biscotti, Nutter Butters, Samoas
4.4/5 (17 Votes)

Roasted Brussels Sprout and Gruyère Quiche

Roasted Brussels Sprout and Gruyère Quiche

By

MAKE THE PASTRY In a food processor, pulse both flours with the salt

  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1/2 teaspoon kosher salt
  • 2 sticks chilled unsalted butter, cut into 1/2-inch cubes
  • 6 tablespoon ice water
  • 3/4 pound brussels sprouts, quartered
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups milk
  • 1 1/2 cups heavy cream
  • 4 large egg yolks
  • 3 large eggs
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground white pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/3 cup thinly sliced scallions
  • 4 ounces shredded Gruyère cheese (1 1/3 cups)
4.5/5 (11 Votes)

Best Crab Cakes

Best Crab Cakes

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1. Place crabmeat and milk in bowl, making sure crab is totally submerged

  • 1 pound lump crabmeat, picked over for shells
  • 1 cup milk
  • 1 1/2 cups panko bread crumbs
  • Salt and pepper
  • 2 celery ribs, chopped
  • 1/2 cup chopped onion
  • 1 garlic clove, peeled and smashed
  • 1 tablespoon unsalted butter
  • 4 ounces shrimp, peeled, deveined, and tails removed
  • 1/4 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon hot pepper sauce
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Old Bay seasoning
  • 4 tablespoons vegetable oil
4.8/5 (12 Votes)

Barley Risotto with Beans and Greens

Barley Risotto with Beans and Greens

By

Be sure to use a low or no sodium broth; as the broth reduces and concentrates in flavor, a regular broth will yiel...

  • Serves 3 to 4 (most recipes would say 4; maybe we were just really hungry?)
  • 5 cups low-sodium vegetable or chicken stock
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 1/4 teaspoon thyme
  • 1/2 cup white wine (optional)
  • 1 cup pearled barley (7 ounces)
  • 1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)
  • 3 cups chopped escarole
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 tablespoons unsalted butter, softened
  • Salt and freshly ground pepper
4.7/5 (3 Votes)