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Recipes
Lasagna Burgers
By Paynoff
1. In a large bowl, season the meat with plenty of salt and pepper
- 1 1/2 pounds ground beef, pork and veal mix
- Salt and pepper
- 2 tablespoons EVOO
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- One 14.5 ounce can crushed tomatoes
- 1 handful basil leaves, shredded
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- A few grates of nutmeg
- 1/2 cup ricotta cheese
- 1/4 cup parmigiano-reggiano cheese
- 4 hamburger or ciabatta rolls
White Chocolate Banana Cream Pie
By Paynoff
1.Preheat the oven to 350°
- One 5.3-ounce box pure butter shortbread cookies, preferably Walkers, broken
- 1/3 cup walnuts
- One 1/4-ounce package gelatin
- 2 eggs plus 3 egg whites
- 1 2/3 cups reduced-fat (2 percent) milk
- 1/3 cup plus 1/4 cup granulated sugar
- 4 teaspoons cornstarch
- 1 pinch salt
- 3 small bananas, thinly sliced
- 1 1/2 ounces white chocolate, finely chopped, plus about 1/4 ounce for shaving
- 1 tablespoon banana liqueur, such as Hiram Walker
- 1 teaspoon pure vanilla exract
- 3/4 cup heavy cream
- 1 tablespoon confectioners' sugar
Chicken and Rice Soup
By Paynoff
Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan
- 1 bone-in chicken breast (about 11/2 pounds), halved
- 2 medium carrots, sliced diagonally into 2-inch pieces
- 1 bay leaf
- Kosher salt
- 6 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 large onion, very thinly sliced
- 1 teaspoon sugar
- 1 1/2 teaspoons Madras curry powder
- 1/3 cup jasmine rice
- 3 tablespoons finely chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1 lemon, cut into wedges
Three Cheese Macaroni
By Paynoff
Whisk the egg, evaporated milk, cayenne, nutmeg, and salt and black pepper to taste in a bowl
- 1 large egg
- 1 12-ounce can evaporated whole milk
- Pinch of cayenne pepper
- Pinch of freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 1/3 cups grated muenster cheese (4 ounces), plus 4 deli-thin slices (1 ounce)
- 1/2 cup grated sharp cheddar cheese (2 ounces)
- 1/4 cup grated parmesan cheese (1 ounce)
- 1/2 head cauliflower, cut into small florets (4 cups)
- 4 cups medium pasta shells (9 ounces)
Pork Chops with Apple Hash
By Paynoff
Bring the pork chops to room temperature and season with salt and pepper
- 4 bone-in pork chops, about 1 1/4 inches thick
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons extra virgin olive oil
- 4 slices bacon (good-quality) chopped
- 1 1/2 pounds Yukon Gold potatoes or other golden potatoes, chopped into 1/2 inch dice
- 2 medium onions, chopped into 1/2 inch dice
- 2 apples, such as Gala, Honey Cirsp or Golden Delicous varieties , cored and chopped into 1/2 inch dice
- 1 teaspoon caraway seeds (optional)
- 1 tablespoon cider vinegar
- 1/2 cup chicken stock or cloudy cider
- 1/2 pound shredded reduced fat extra=sharp cheddar cheese (white if possible)
Chicken Parmigiana and pasta
By Paynoff
1. In a large pot of boiling, salted water, cook the pasta until al dente, 8 to 10 minutes; drain
- 8 ounces whole wheat penne pasta
- 4 5 ounce boneless chicken breast
- Salt and pepper
- 1 tablespoon EVOO
- 2 cloves garlic, finely chopped
- 1/2 cup dry red wine
- 1 28 ounce can chopped tomatoes
- 4 ounces fresh mozzarella cheese
- 1/3 cup grated parmesan cheese
- 1/3 cup finely chopped flat-leaf parsley
Almost-Famous Chimichangas
By Paynoff
Preheat the oven to 450 degrees F
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno pepper, diced (remove seeds for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1 small tomato, chopped, plus more for topping
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1 15-ounce can refried beans
- 4 10-inch flour tortillas
- 1 cup shredded monterey jack cheese, plus more for topping
- Mexi-sauce, for topping (see below)
- Shredded lettuce, for topping
- Mexican rice, for serving
Beef Stew
By Paynoff
1. Combine the beef, flour, 1/8 teaspoon of the salt, and 1/8 teaspoon of the pepper in a medium bowl
- 12 ounces beef bottom round roast, trimmed, cut into 1" cubes
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup frozen pearl onions, thawed
- 8 ounces sliced fresh mushrooms
- 3 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 3/4 cup dry red wine
- 1/4 cup tomato paste
- 1 can low sodium beef broth
- 2 red liss potatoes cut into 8 wedges
- 16 baby carrots
- 3/4 cup water
- 2 cups butternut squash, cut in 1" cubes
- 1/4 cup chopped fresh parsley
Three Vegetable Penne with basil pesto
By Paynoff
Heat a large pot of water to boil for pasta
- 1 pound penne rigate (with lines) pasta
- Salt
- 1/2 pound asparagus, trimmed of tough ends
- 1 small zucchini
- 1/4 pound, haricots verts (thin green beans) trimmed of stem ends
- 1/4 cup pine nuts
- 1 cup basil, 20 leaves
- 1/2 cup tarragon leaves from 10 to 12 stems
- Handful flat-leaf parsley
- 1 lemon, zested
- 1 clove garlic
- 1/2 cup grated Parmigiano-Reggiano, plus more to pass at table
- Coarsely ground black pepper
- 1/3 cup extra-virgin olive oil, eyeball it
Apple Streusel Cheesecake Bar
By Paynoff
1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray
- 1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
- 1/2 cup firm butter or margarine
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 tablespoons Gold Medal® all-purpose flour
- 1 teaspoon vanilla
- 1 egg
- 1 can (21 oz) apple pie filling
- 1/2 teaspoon ground cinnamon
- 1/4 cup chopped walnuts