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Recipes
Banana Cream Pie
By Paynoff
Preheat the oven to 350 degrees F
- Cooking spray
- 12 graham cracker squares (6 full sheets)
- 2 tablespoons butter, softened
- 1 1/2 teaspoons unflavored gelatin
- 3 tablespoons boiling water
- 1/3 cup, plus 1/2 teaspoon sugar
- 3 tablespoons all-purpose flour
- 2 egg yolks
- 1 1/2 cups 1 percent lowfat milk
- 1 teaspoon vanilla extract
- 2 cups sliced banana (3 medium bananas)
- 1/4 cup whipping cream
- 1/2 teaspoon sugar
Chicken and Sweet Onion Sandwiches
By Paynoff
1. In a large skillet, heat 2 tablespoons olive oil over medium heat
- 6 tablespoons EVOO
- 2 onions, thinly sliced
- Salt and pepper
- 1 cup Chicken broth
- 1 1/2 pounds boneless chicken
- 4 kaiser rolls
- Grated peel of 1/2 lemon plus 1 tablespoon lemon juice
- 6 cups mixed greens
Oatmeal Raisin Cookie
By Paynoff
Preheat the oven to 350 degrees F
- Cooking spray
- 2 tablespoons unsalted butter, melted
- 1/4 cup canola oil
- 1/2 cup honey
- 1 large egg
- 1/4 cup smooth unsalted almond butter
- 1/2 teaspoon vanilla extract
- 1/4 cup nonfat dry milk
- 1 cup whole-wheat pastry flour (or 1/2 cup each all-purpose and whole-wheat flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 3/4 cups rolled oats
- 1/2 cup raisins
Risotto
By Paynoff
1.In a saucepan, bring the chicken broth and 2 1/2 cups water to a boil; cover and keep at a simmer
- 2 1/2 cups low-sodium chicken broth
- 4 tablespoons butter
- 1 1/2 cups grated butternut squash
- 1 onion, finely chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry white wine
- 3/4 cup grated parmesan cheese
- 1/4 cup finely chopped parsley
- Salt and pepper
Blueberry Cookie Bar
By Paynoff
These blueberry-filled bar cookies are loaded with almond shortbread from top to bottom
- 2 1/4 cups flour
- 1 cup blanched sliced almonds
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into pieces
- 1 cold egg
- 1 teaspoon pure vanilla extract
- 3/4 cup blueberry preserves
Tortilla Bread Pudding
By Paynoff
1.Preheat the oven to 400°
- 2 cups frozen corn kernels, thawed
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 6 ounces cured chorizo sausage, finely chopped
- 3 eggs
- 1 1/2 cups whole milk
- 4 large flour tortillas (about 9 inches), ground into coarse crumbs
- Salt and pepper
- 2 scallions, thinly sliced
Chicken with Tarragon Cream and Green Bean Rice Pilaf
By Paynoff
1.In a medium saucepan with a tight-fitting lid, melt 1 tablespoon butter over medium heat
- 3 tablespoons butter
- 1/3 cup broken thin spaghetti
- 1 cup white rice
- 2 3/4 cups chicken stock
- 1 cup frozen french-cut green beans
- Salt and pepper
- 4 pieces skinless, boneless chicken breast
- 1 tablespoon extra-virgin olive oil (EVOO)
- 8 small white mushrooms, sliced
- 1 shallot, finely chopped
- 1 tablespoon flour
- 1/3 cup crème fraîche or sour cream
- 3 tablespoons chopped fresh tarragon
- 1 tablespoon Dijon mustard
Oatmeal-Raisin Cookies
By Paynoff
1.Using a food processor, coarsely grind the nuts
- 3/4 cup walnuts
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 3 cups rolled oats
- 1 1/2 cups raisins
Apple Pie
By Paynoff
1.Position a rack in the middle of the oven and preheat to 400°
- 6 granny smith apples (2 1/2 to 3 pounds)—peeled, quartered and sliced 1/3 inch thick
- 2 1/4 cups plus 2 tablespoons flour
- 1 cup plus 2 teaspoons sugar
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon ground cinnamon
- 1 egg, separated, white beaten slightly
- 1/3 cup ice water, plus more if necessary
- 1/2 teaspooon salt
- 1/3 cup chilled vegetable shortening, cut into smaller pieces
- 6 tablespoons unsalted butter, chilled and cut into small cubes
Steak Frites
By Paynoff
1.In a small bowl, stir together the mayonnaise, 1 teaspoon parsley and the garlic
- 1/3 cup mayonnaise
- 2 teaspoons finely chopped flat-leaf parsley
- 1/4 teaspoon finely chopped garlic
- 3 tablespoons plus 1 1/2 teaspoons butter, softened
- 1 1/2 teaspoons dijon mustard
- Salt and pepper
- 1 pound baking potatoes—peeled, rinsed and dried
- 1 1/2 teaspoons vegetable oil, plus more for frying
- One 1 1/4-inch-thick boneless rib-eye steak (about 1 pound)