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Salzburger Nockerl

Salzburger Nockerl

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Preparation of the Skillet: Heat an oval skillet and add butter, cream and raspberry marmalade

  • 10-inch Oval Skillet:
  • 1 oz. butter
  • 2 tablespoons heavy cream
  • 2 tablespoons raspberry marmalade
  • powdered sugar, before service
  • Heat oven to 475 degrees.
  • The Batter:
  • 6 egg white
  • 4 egg yolks
  • 3 tablespoon sugar
  • 1 1/2 tablespoons flour, sifted
  • 1 whole lemon zest
  • 1 teaspoon vanilla extract
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Lemon Olive Oil

Lemon Olive Oil

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http://www.foodnetwork.com/shows/the-kitchen/articles/get-fresh-with-lemons

  • 1-2 lemons
  • olive oil
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Prosciutto-Stuffed Chicken with Mushroom Sauce

Prosciutto-Stuffed Chicken with Mushroom Sauce

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Halve chicken breasts horizontally, keeping 1 long side attached; open halves like a book

  • 4 skinless, boneless chicken breasts (about 2 pounds)
  • Kosher salt, freshly ground pepper
  • 8 thin slices prosciutto
  • 8 thin slices provolone cheese
  • 32 fresh basil leaves
  • 3 tablespoons unsalted butter, divided
  • 1 tablespoon vegetable oil
  • 4 cups mixed mushrooms (such as crimini, chanterelle, and maitake), torn or chopped into small pieces
  • 2 cups low-sodium chicken broth
  • 1 teaspoon red wine vinegar
  • 2 tablespoons mixed chopped fresh herbs (such as basil, parsley, and chives)
  • Read More http://www.epicurious.com/recipes/food/views/Prosciutto-Stuffed-Chicken-with-Mushroom-Sauce-51122430#ixzz2SjeL2RRm
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Pizza Dough

Pizza Dough

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Whisk warm water and yeast in small bowl to blend

  • 1/2 C warm water (105-110 degrees)
  • 2 tsp active dry yeast
  • 2 C all purpose flour, plus more for kneading
  • 1 tsp salt
  • 3 Tbl olive oil, plus more for bowl
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Grilled Chicken with Dijon and Meyer Lemon

Grilled Chicken with Dijon and Meyer Lemon

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Combine the lemon juice, zest, mustard, rosemary and crushed red pepper in a small bowl

  • 4 Meyer lemons, 2 zested and juiced and 2 halved
  • 1 cup Dijon mustard
  • 2 tablespoons finely chopped rosemary leaves
  • 1 teaspoon crushed red pepper flakes
  • 2 (3-pound) chickens, backbone removed and split in half
  • Extra-virgin olive oil
  • Kosher salt
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Mediterranean Pasta Salad

Mediterranean Pasta Salad

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Bring a large pot of salted water to a boil

  • Kosher salt
  • 1 pound tricolor pasta, such as bow tie or fusilli
  • 1/4 cup balsamic vinegar
  • 2 to 3 teaspoons dijon mustard
  • Freshly ground pepper
  • 2/3 to 3/4 cup extra-virgin olive oil
  • 1/3 cup diced sun-dried tomatoes
  • 1/4 cup fresh basil, julienned
  • 1/4 cup diced onion
  • 2 large pickled pepperoncini peppers, diced
  • 3 tablespoons halved black olives
  • 2 teaspoons chopped fresh oregano
  • 1 1/2 ounces feta cheese, crumbled
  • 1 1/2 tablespoons grated romano cheese
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Corned Beef and Cabbage Pizza

Corned Beef and Cabbage Pizza

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Make the dough: Whisk 1 cup warm water (105 degrees) with the sugar in a bowl; scatter the yeast over the top and s...

  • For the dough:
  • 2 teaspoons sugar
  • 1 package active dry yeast
  • 3 tablespoons extra-virgin olive oil, plus more for the bowl
  • 3 cups all-purpose flour, or 2 3/4 cups plus 1/4 cup whole-wheat flour, plus more for dusting
  • 1 teaspoon fine salt
  • For the toppings:
  • 5 tablespoons extra-virgin olive oil, plus more for the pan
  • 3 cups sliced green cabbage
  • Kosher salt
  • 1 teaspoon pickling spices, tied securely in cheesecloth
  • 1 large potato, peeled and thinly sliced
  • Freshly ground pepper
  • 2 cups shredded mozzarella cheese
  • 3/4 cup shredded monterey jack cheese
  • 1/2 cup freshly grated parmesan cheese
  • 6 ounces sliced corned beef
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Szechuan Noodles

Szechuan Noodles

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Place the garlic and ginger in a food processor fitted with a steel blade

  • 6 garlic cloves, chopped
  • 1/4 cup fresh ginger, peeled and chopped
  • 1/2 cup vegetable oil
  • 1/2 cup tahini (sesame paste)
  • 1/2 cup smooth peanut butter
  • 1/2 cup good soy sauce
  • 1/4 cup dry sherry
  • 1/4 cup sherry vinegar
  • 1/4 cup honey
  • 1/2 teaspoon hot chili oil
  • 2 tablespoons dark sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 pound spaghetti
  • 1 red bell pepper, julienned
  • 1 yellow bell pepper, julienned
  • 4 scallions, sliced diagonally (white and green parts)
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Carrot, Hazelnut and Ginger Cake

Carrot, Hazelnut and Ginger Cake

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Preheat the oven to 350°F

  • Butter and Flour (for the pan)
  • 4 large Eggs
  • 1 cup Olive Oil Mayonnaise
  • 1 cup Granulated Sugar
  • 1 cup Light Brown Sugar (packed)
  • 1 tablespoon Pure Vanilla Extract
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 2 teaspoons Baking Powder
  • 1 teaspoon Kosher Salt
  • 1/4 cup Fresh Ginger (peeled and grated)
  • 2 teaspoons Ground Cinnamon
  • 2 1/2 cups Carrots (grated, about 1 pound)
  • 3/4 cup Hazelnuts (roughly chopped)
  • For the Frosting
  • 8 tablespoons Unsalted Butter (softened)
  • 8 ounces Cream Cheese (softened)
  • 3 cups Confectioners’ Sugar
  • 1/4 cup Molasses
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Cote de Boeuf

Cote de Boeuf

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http://www.foodnetwork.com/recipes/cote-de-boeuf-for-two-3721300

  • Compound Butter:
  • 1/2 cup unsalted beurre de burrat (French churned butter), at room temperature
  • 1 tablespoon picked thyme leaves
  • 1/2 tablespoon picked rosemary leaves, chopped
  • Fleur de sel
  • Ribeye:
  • 1 head garlic, top scalped
  • 2 tablespoons olive oil
  • One 26- to 28-ounce bone-in cote de boeuf or ribeye
  • Kosher salt
  • 1 pint blackberries
  • 1 bunch thyme
  • Freshly cracked black pepper
0/5 (0 Votes)