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Damien's Favorite Peach Pie

Damien's Favorite Peach Pie

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Recipe contributed by Jil Picariello of New York, NY

  • 6 ripe Red Haven peaches, peeled & slivered
  • 1/2 c brown sugar
  • 1/4 c sugar
  • 1/4 c instant tapioca
  • 2 T crystallized ginger, finely chopped
  • 1/2 t ground cinnamon
  • 1 T butter
0/5 (0 Votes)

Baby Carrots with Hazelnuts, Thyme, and White Wine

Baby Carrots with Hazelnuts, Thyme, and White Wine

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With her mouthwatering recipe, Katie Quinn Davies, cookbook author & blogger (What Katie Ate), gives carrots a seri...

  • 1/2 cup(s) hazelnuts
  • 2 bunch(es) baby carrots trimmed
  • 5 sprig(s) fresh thyme
  • sea salt and fresh ground pepper
  • 3 tablespoon(s) dry white wine
  • 1/2 blood orange (or any variety) juiced
  • 1 tablespoon(s) EVOO
  • 1 tablespoon(s) butter
0/5 (0 Votes)

Braised Lamb Shanks

Braised Lamb Shanks

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1. Preheat oven to 350F. 2

  • 4 lamb shanks (about 3.5lbs)
  • 1/4 t salt
  • 1/4 t freshly ground pepper
  • 2 T vegetable oil
  • 1 lg onion, chopped
  • 2 carrots, peeled & chopped
  • 1 celery stalk, chopped
  • 3 cloves garlic, smashed
  • 1.5 c red wine
  • 1/4 c red wine vinegar
  • 1.5 qts reduced-sodium [vegetable or turkey] broth
  • 1 bay leaf
  • 1 small fresh rosemary sprig
  • 3 fresh thyme sprigs
0/5 (0 Votes)

Colin Cowie's Cheese Vinaigrette

Colin Cowie's Cheese Vinaigrette

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Serve on a salad of frisee, mixed greens, radicchio, endive, and arugula topped with sliced pears & toasted walnuts

  • 1/4 c white wine vinegar
  • 1 T Dijon mustard
  • 1 T chopped shallots
  • 1/4 t salt
  • 1/4 t freshly ground black pepper
  • 1 c EVOO
  • 2 oz+ Stilton cheese
0/5 (0 Votes)

Spicy Black-Eyed Peas with Grainy Mustard Collard Greens

Spicy Black-Eyed Peas with Grainy Mustard Collard Greens

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Created by Rori Trovato Oprah

  • Peas:
  • 1/2 pound dried black-eyed peas
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 jalapeno (preferably red), seeded and finely chopped
  • 1 teaspoon minced garlic (about 1 clove)
  • 2 scallions, finely chopped
  • 3 tablespoons lemon juice (about 1 lemon)
  • 2 tablespoons olive oil
  • Kosher salt and pepper, to taste
  • Greens:
  • 2 slices bacon, chopped
  • 1 onion, chopped
  • 1 pound collard greens, sliced into 2-inch strips, tough ends removed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 2 tablespoons whole grain mustard
  • Kosher salt and pepper, to taste
5/5 (1 Votes)

Beet Soup with Horseradish Creme Fraiche, Apples, and Watercress

Beet Soup with Horseradish Creme Fraiche, Apples, and Watercress

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Restaurant: Ubuntu, 1140 Main St

  • 2 T +1t sherry vinegar, divided
  • 1 T + 1/2t salt divided
  • 1 T sugar
  • 1 lb small red beets, trimmed
  • 1/4 c EVOO
  • 1/2 c chopped shallots
  • 1/8 t ground ginger
  • 2 c vegetable broth
  • 1/2 c creme fraiche
  • 1 T prepared horseradish, drained
  • 1 t lemon juice
  • Apples (about 2)
  • 1 T grapeseed oil (or substitute EVOO if you can't find it)
  • Salt & pepper to taste
  • Watercress sprigs & extra EVOO, for garnish
4/5 (1 Votes)

Parmesan-Crusted Turkey Cutlets

Parmesan-Crusted Turkey Cutlets

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Each serving: 506 cal, 15g fat (6g sat), 52g protein, 2g fiber, 37g carb

  • 1.5 c panko breadcrumbs
  • 3/4 c grated Parmesan cheese
  • 3 large eggs, beaten
  • 1/2 c all-purpose flour
  • 6 turkey cutlets (about 1.25lb)
  • Salt & Pepper
  • 1 lg head butter lettuce, leaves torn
  • 3-4 radishes, thinly sliced
  • 4 t EVOO
  • 1 lemon, cut into wedges
  • 1/4 c shaved Parmesan cheese
0/5 (0 Votes)

Grilled Redfish with Red Rice and Lemon Butter Sauce

Grilled Redfish with Red Rice and Lemon Butter Sauce

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Created by Ralph Brennan of Red Fish Grill Oprah

  • 1 cup dry white wine
  • 3/4 cup fresh lemon juice
  • 1 teaspoon cider vinegar
  • 1 teaspoon minced shallot
  • 1 clove garlic, minced
  • 1 teaspoon fresh thyme leaves, chopped
  • 24 tablespoons (3 sticks) cold, unsalted butter, cut into tablespoons
  • 1/2 teaspoon grated lemon zest
  • 1 teaspoon kosher salt
  • Pinch freshly ground pepper
  • 4 tablespoons unsalted butter
  • 1/2 medium onion, chopped
  • 1 stalk celery, diced
  • 3 small cloves garlic, minced
  • 1 cup long grain rice
  • 4 green onions, thinly sliced
  • 2 medium tomatoes, diced
  • 1 tablespoon chopped flat-leaf parsley
  • 1 can (14 ounces) chicken broth
  • 1 teaspoon kosher salt
  • 3 small dried bay leaves
  • 2 tablespoons olive oil, plus more for greasing
  • 6 (7-ounce) red snapper or flounder or sea bass fillets, skin removed
  • 1 teaspoon Creole seasoning
  • 2 lemons, cut into 6 wedges each
  • Flat-leaf parsley sprigs, for garnish
0/5 (0 Votes)

Poached Salmon with Summer Herb Sauce

Poached Salmon with Summer Herb Sauce

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Menu: Nicoise-Style Fixings - steamed green beans, sliced potatoes, hard-cooked eggs, tomatoes, lettuce, olives, & ...

  • Salmon:
  • 2 c white wine
  • 2.5 c cold H2O
  • 2 bay leaves
  • 4 (8oz) pieces wild salmon fillet, skin on
  • Herb Sauce:
  • 1/3 c mayonnaise
  • 1 T Dijon mustard
  • 1/2 c chopped fresh basil
  • 1/4 c chopped fresh flat-leaf parsley
  • 2 T chopped fresh chives
  • 1/4 c sour cream
  • 1/8 t salt
5/5 (1 Votes)

Gypsy Tart

Gypsy Tart

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No one will believe you whipped this up in 30 minutes and then left it in the fridge for a couple of hours

  • 1 9"premade piecrust
  • 1 12oz can evaporated milk, chilled
  • 1-1/3 c dark brown sugar, firmly packed
  • 1/3 c raspberries, optional
0/5 (0 Votes)