Paynoff's profile page
Recipes
Pumpkin-Caramel Pie
By Paynoff
1.Preheat the oven to 350°
- 24 squares chocolate graham crackers, crushed (1-1/2 cups)
- 5 tablespoons unsalted butter, melted
- 1 large egg white, plus 3 whole eggs
- 2-3/4 cups heavy cream
- One 15-ounce can pure pumpkin puree
- 1/2 cup light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 28 caramel candies
- 1 ounce bittersweet chocolate, for grating
Taco Salad
By Paynoff
To prepare the meat, heat a large skillet over a medium-high heat
- For the dressing:
- 3/4 pound lean ground beef (90 percent lean or higher)
- 2 cloves garlic, minced
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1/3 cup water
- 4 medium tomatoes, diced
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- For the salad:
- 2 hearts romaine lettuce, chopped
- 1/2 cup grated Cheddar
- 2 ounces baked corn tortilla chips (about 32 chips)
French Onion Dip Steak Sammie
By Paynoff
1.In a large skillet, heat 1 1/2 tablespoons olive oil over medium heat
- 6 tablespoons extra-virgin olive oil
- 2 onions, thinly sliced
- Salt and pepper
- 1 1/2 tablespoons fresh lemon juice
- 1 bunch carrots, peeled
- 1 bunch broccoli stalks, trimmed and peeled
- 4 ounces cream cheese
- Four 6-inch hoagie rolls, split and toasted
- 1 1/4 pounds flank steak, thinly sliced
Red Pepper Pesto & Shrimp Pizzas
By Paynoff
1.Preheat a grill to medium
- 4 ears corn, husks removed
- 2 red bell peppers—stemmed, cored and quartered
- 6 tablespoons extra-virgin olive oil
- 1 pound frozen peeled and deveined medium shrimp, thawed
- Salt and pepper
- 2 cups shredded mozzarella cheese (about 8 ounces)
- 3/4 cup basil leaves, 1/4 cup thinly sliced
- 1 tablespoon fresh lemon juice
- One 12-inch baguette—split horizontally, hollowed out and halved crosswise
Beef, Cheddar and Potato Pie
By Paynoff
1. Preheat the oven to 375*
- 2 pounds ground beef
- 2 carrots, cut into 1/4 inch cubes
- 1 large onion, cut into 1/4 inch cubes
- 2 stalks celery, cut into 1/4 inch cubes
- 1 large clove garlic, finely chopped
- 1 large baking potato, peeled and cut into 1/4 inch cubes
- 1/2 cup dark beer
- 8 ounces sharp cheddar cheese, shredded
- Salt and pepper
- 2 sheets frozen puff pastry, thawed but cold
- 1 large egg yolk, beaten with 1 tablespoon water
Cheeseburger Meatloaf
By Paynoff
1. Preheat the oven to 400 degrees
- 2 tablespoons EVOO
- 1 red onion, finely chopped
- 2/3 cup ketchup
- 2/3 cup bread crumbs
- 2 large eggs
- 1/2 cup bread and butter pickle chips, chopped
- 1 1/2 pounds ground beef
- 8 ounces cheddar cheese, cut into 1/3 inch cubes
- 2 pounds new red potatoes
- 3/4 cup heavy cream
Meatball Melties
By Paynoff
1.Heat a large cast-iron skillet or griddle pan over medium-high heat
- 1 1/2 pounds ground beef, pork and veal mix
- 2/3 cup breadcrumbs
- 1/3 cup finely chopped flat-leaf parsley
- 1/3 cup grated pecorino-romano cheese
- 1 egg, lightly beaten
- 2 large cloves garlic, finely chopped
- 3 tablespoons grated onion, finely chopped
- A splash whole milk
- 1/2 tablespoon rubbed or ground sage
- Fresh nutmeg
- Salt and pepper
- Extra-virgin olive oil (EVOO) for generous drizzling
- 8 deli slices mild or sharp provolone cheese
- One 15-ounce can fire-roasted diced tomatoes
- A few leaves fresh basil, torn
- A pinch dried oregano or marjoram
- 4 ciabatta rolls or 1/4 large ciabatta loaf, split and warmed or toasted
Philly Cheese Steak-Stuffed Bread
By Paynoff
1.Preheat the oven to 375°
- One 1-pound loaf peasant bread
- 1/2 cup extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1 tablespoon chopped fresh rosemary
- 1 pound onions, thinly sliced
- 1 pound sirloin steak or sirloin tips, very thinly sliced
- Salt and pepper
- 1/4 cup dry red wine
- 8 slices provolone cheese
Cheesy Hash Brown Chili
By Paynoff
1. In a large saucepan, heat the olive oil over medium heat
- 2 tablespoons EVOO
- 1 onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/4 cup tomatoe paste
- 1 pound ground beef
- Salt an dpepper
- 1 15 oz. can beans, rinsed
- 1 15 oz. can diced tomatoes
- 1 1 pound bag frozen shredded hash brown potatoes
- 1 cup shredded cheddar cheese
Sesame Chicken with Snow Peas
By Paynoff
Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl
- 5 tbs low-sodium soy sauce
- 4 teaspoons toasted sesame oil
- 2 teaspoons honey
- 1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4 inch chunks
- 6 teaspoons canola oil
- 2 scallions, thinly sliced
- 1 tablespoon grated peeled ginger
- 3 cloves garlic, minced
- 1 1/4 cups low-sodium chicken broth
- 3 tablespoons sugar
- 3 to 4 teaspoons cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste
- 4 cups snow peas, trimmed
- Cooked brown rice
- 2 tablespoons totasted sesame seeds