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Recipes
Red Curry Peanut Noodles
By KrissyW330
This Chinese take-out staple gets an update by substituting pleasantly chewy whole-wheat spaghetti for the usual eg...
- 3/4 pound whole-wheat spaghetti
- 1/2 cup smooth peanut butter
- 1 1/2 Tbsp. fresh lime juice
- 1 Tbsp. red curry paste
- 1/3 cup chicken stock or low-sodium broth
- 1/4 cup and 2 Tbsp. packed cilantro leaves
- Kosher salt
- 1 cup (2 1/2 ounces) mung bean sprouts
- 2 scallions , white and green parts quartered and thinly sliced lengthwise
- 1 carrot , coarsely grated
- 1/3 cup salted, roasted peanuts , coarsely chopped
- Lime wedges , for serving
Step-by-Step Classic Roast Turkey with Herbed Stuffing & Old-Fashioned Gravy
By KrissyW330
After trying every turkey-roasting method under the sun, I’ve finally settled on this as absolutely the best
- 1 (12-pound) turkey
- 8 cups warm homemade turkey stock
- 4 tablespoons (1/2 stick) unsalted butter, softened, plus additional, melted, if needed for gravy
- 1 3/4 teaspoons salt
- 6 tablespoons all-purpose flour
- 1 batch your favorite stuffing recipe
Lemon Cloud Trifle
By KrissyW330
For the cake: Preheat oven to 375 degrees
- FOR THE CAKE:
- Vegetable-oil cooking spray
- 6 large eggs, separated, plus 4 large egg yolks, room temperature
- 2 1/4 cups granulated sugar
- 6 tablespoons whole milk, room temperature
- 2 tablespoons pure vanilla extract
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- Pinch of cream of tartar
- 2 cups blood-orange marmalade or regular orange marmalade, plus morefor drizzling
- FOR THE LEMON CLOUD:
- 12 large eggs (6 separated and 6 whole), room temperature
- 2 cups granulated sugar
- 6 tablespoons finely grated lemon zest (from 8 to 10 lemons)
- 1 1/3 cups fresh lemon juice (from 8 to 10 lemons)
- Salt
- 2 sticks (16 tablespoons) unsalted butter
- Pinch of cream of tartar
- 2 cups heavy cream, chilled
- FOR THE SHERRY SYRUP:
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/4 cup dry sherry
Thai Butterfly Pasta Salad
By KrissyW330
1.Bring a medium pot of water to a boil over high heat
- 4 ounces multigrain farfalle (bow tie) pasta
- 1/2 cup frozen baby peas
- 1/2 cup chopped carrot, steamed until tender
- 2 Tbsp diced green onion
- 1 roasted pepper, chopped (about 1/2 cup)
- 1 Tbsp chopped cilantro
- 1/2 cup tahini
- 1/4 cup warm water
- 1 tablespoon honey
- 1 tablespoon reduced-sodium soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Mushroom Risotto
By KrissyW330
Recipe courtesy Tyler Florence
- 8 cups chicken broth, low sodium
- 3 tablespoons olive oil, divided
- 1 onion, diced, divided
- 2 garlic cloves, minced, divided
- 1 pound fresh portobello and crimini mushrooms, sliced
- 2 bay leaves
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh Italian parsley, chopped
- 2 tablespoons butter
- Salt and pepper
- 1 tablespoon truffle oil
- 1-ounce dried porcini mushrooms, wiped of grit
- 2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup fresh Parmesan cheese, grated
- Fresh Italian parsley, for garnish
Artichokes Au Gratin
By KrissyW330
I made these for Christmas dinner
- Extra-virgin olive oil, for brushing
- 4 tablespoons plain or seasoned breadcrumbs
- 1 12-ounce jar marinated artichoke bottoms, drained and patted dry
- 1 1/2 teaspoons grated parmesan cheese
- 1/4 pound soft sheep's milk cheese or brie, rind removed, sliced
- 1 cup mixed salad greens
- 2 tablespoons balsamic vinaigrette
Pork Tenderloin with Caramelized Pears and Pear-Brandy Cream Sauce
By KrissyW330
Preparation Place pork slices between plastic wrap
- 1 1/4 pounds pork tenderloin, trimmed, cut crosswise into 1-inch-thick slices
- 4 tablespoons (1/2 stick) butter
- 4 firm but ripe large Anjou pears, peeled, halved, cored, cut into 1/3-inch-thick wedges
- 1 teaspoon sugar
- 1/2 cup chopped shallots
- 1 1/4 teaspoons dried thyme
- 1/4 cup pear eau-de-vie (clear pear brandy) or pear schnapps
- 1 cup whipping cream
- 1/3 cup pear nectar
Steak Salad with Shallots and Red Wine
By KrissyW330
Stir together salt, pepper, and cumin in a small bowl
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 2 (1 1/2-inch-thick) boneless top loin steaks (10 ounces each)
- 2 tablespoons olive oil
- 1/2 pound large shallots, thinly sliced lengthwise (2 cups)
- 1/2 cup dry red wine
- 1/4 cup red-wine vinegar
- 1 tablespoon packed dark brown sugar
- 3 tablespoons unsalted butter
- 1 head escarole (1 pound), torn into 1-inch pieces (6 cups)
- Special equipment: an instant-read thermometer
Saffron Alioli
By KrissyW330
Alioli, a very popular Spanish sauce, goes well with almost anything—from grilled meat to vegetables to seafood
- Pinch of saffron threads (about 8 crumbled)
- 1/2 teaspoon hot water
- 1/2 cup mayonnaise
- 1 garlic clove, chopped
- 1 teaspoon Dijon mustard
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon tomato paste
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper