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Recipes
Lemon Parmesan Kale Salad
By KrissyW330
In a large bowl, whisk together olive oil, lemon juice, thyme, salt and pepper
- 3 cups chopped fresh kale
- 1 Tbsp. olive oil
- 1 Tbsp. lemon juice
- 1/2 tsp. dried thyme
- pinch of salt and freshly-ground black pepper
- 1/4 cup freshly-grated Parmesan
- 1/4 cup toasted bread crumbs (optional)
Classic Champagne Cocktail
By KrissyW330
The champagne shines through in this classic—with a hint of added flavor from spirits, bitters, and citrus peels
- 1 sugar cube
- Angostura bitters
- Champagne
- Lemon or orange twist, for garnish
Angelo “Squatty” Coschignano’s Meatballs with Billy’s Sauce
By KrissyW330
Angelo “Squatty” Coschignano’s Meatballs with Billy’s Sauce
- For Sauce:
- 2 1/2 cups water
- 2 dried-porcini bouillon cubes (less than 1 oz)
- 1 1/2 lb veal neck bones or veal shank
- 1/3 cup olive oil
- 5 bacon slices, coarsely chopped
- 2 large onions, coarsely chopped
- 1/2 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped flat-leaf parsley
- 4 garlic cloves, smashed
- 2 (28-oz) cans peeled whole tomatoes in juice
- 1 (6-oz) can tomato paste
- 1/4 cup dry red wine
- 2 tablespoons sugar
- 1/4 cup grated Pecorino Romano
- For meatballs
- 1 garlic clove, chopped
- 1 (1-lb) loaf stale Italian bread, crust discarded
- 1 1/2 cups whole milk
- 3/4 lb ground veal
- 1/2 lb ground pork
- 1/2 lb ground beef chuck
- 2 tablespoons chopped basil
- 1 tablespoon chopped flat-leaf parsley
- 1/3 cup grated Pecorino Romano
- 1/3 cup Italian seasoned fine dry bread crumbs
- 1 large egg
- 1/2 cup olive oil
Pumpkin Mac and Cheese
By KrissyW330
directions 1. Preheat oven to 350°F
- 2 cups dried elbow macaroni (8 ounces)
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 cup whipping cream
- 1 cup whole milk
- 4 oz. Fontina cheese, shredded (1 cup)
- 1 15-oz. can pumpkin
- 1 Tbsp. snipped fresh sage or 1/2 tsp. dried leaf sage, crushed
- 1/2 cup soft bread crumbs
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped walnuts
- 1 Tbsp. olive oil
- Sage leaves (optional)
Green Onion-Parmesan Popovers
By KrissyW330
by Bruce Aidells and Nancy Oakes
- 3 tablespoons plus 1/2 cup (1 stick) unsalted butter, melted
- 2/3 cup plus 1/2 cup finely grated Parmesan cheese
- 8 large eggs, room temperature
- 2 2/3 cups whole milk, room temperature
- 3 large green onions, finely chopped
- 2 2/3 cups all purpose flour
- 1 1/2 teaspoons salt
Wild Rice Stuffing with Hazelnuts and Dried Cranberries
By KrissyW330
Preparation Melt 1/2 cup butter in heavy large pot over medium-high heat
- 1/2 cup (1 stick) butter
- 2 large onions, chopped
- 1 garlic clove, minced
- 6 3/4 cups canned low-salt chicken broth
- 2 cups wild rice (about 13 ounces)
- 2 cups long-grain brown rice
- 2 cups dried cranberries
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
- 1 cup chopped green onions
Saigon Chicken Salad
By KrissyW330
by Sarah Dickerman
- 1 cup chopped fresh cilantro (including stems)
- 5 tablespoons fresh lemon juice
- 1 4-inch-long 2 portion of large lemongrass stalk, finely chopped (about 2 tablespoons)
- 3 large kaffir lime leaves, minced (1 generous teaspoon)
- 1/2 cup olive oil
- Coarse kosher salt
- 1 1/4 to 5) boneless chicken breast halves (4 to 5)
- 5 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1/4 cup (packed) light palm sugar or golden brown sugar
- 1/4 cup fresh lime juice
- 2 teaspoons minced Thai chiles or serrano chiles with seeds
- 2 large garlic cloves, pressed
- 3 2-inch 10 pieces trimmed Chinese long beans or green beans (about 10 ounces)
- 8 ounces plum tomatoes, halved lengthwise, seeds and pulp removed, shells cut into long thin strips
- 1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes
- 1 3) coarsely grated seeded Persian cucumbers (about 3)
- 1 cup very thinly sliced green cabbage
- 1 cup coarsely grated carrot
- 1 cup celery leaves
- 1 cup fresh cilantro leaves
- 3 green onions, thinly sliced on diagonal
- 1/2 cup salted roasted peanuts, split in half
- to To 10-second 50 can be very hard, making it difficult to measure. To soften it, microwave the palm sugar (s till in the jar) in 10-second intervals at 50 percent power.
Provencal Salad
By KrissyW330
The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying me...
- 1/4 cup Champagne vinegar
- 2 teaspoons Dijon mustard
- 2 large garlic cloves, minced
- 1/2 teaspoon sugar
- 1/3 cup extra-virgin olive oil
- 1 pound green beans, trimmed and halved
- 1 pound small (1- to 2-inch) yellow-fleshed potatoes such as Yukon Gold
- 2 (6-ounce) cans tuna in olive oil, drained
- 12 ounces cherry tomatoes, halved
- 1/2 cup pitted Kalamata olives (3 ounces)
- 3 tablespoons rinsed drained bottled capers (1 ounces)
- 1/2 cup finely chopped flat-leaf parsley
- 4 hard-boiled large eggs, quartered
Cold Peanut-Sesame Noodles
By KrissyW330
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces flat Chinese egg noodles
- 3/4 cup strong brewed green tea
- 1/3 cup natural peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar (not seasoned)
- 3 tablespoons packed light brown sugar
- 1/4 cup roasted peanut oil
- 2 tablespoons toasted sesame seeds, plus more for topping
- 1 teaspoon chili-garlic sauce
- 1 teaspoon toasted sesame oil
- 1 1-inch piece ginger, peeled
- 1 small clove garlic
- 2 carrots, finely grated
- Chopped fresh cilantro and peanuts, for topping
Roasted Sweet Potatoes with Mushrooms and Shallots
By KrissyW330
Preparation Preheat oven to 400°F
- Nonstick vegetable oil spray
- 1/4 cup low-salt chicken broth or vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
- 10 large shallots, peeled, halved through root end
- 4 bay leaves
- 2 tablespoons plus 1 teaspoon chopped fresh marjoram
- 8 ounces large fresh shiitake mushrooms, stemmed, caps quartered
- 3 tablespoons chopped fresh parsley