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Recipes
Potato Salad Fra Diavolo
By daiseyduck
Recipe courtesy Rachael Ray, 2008
- 2 1/2 pounds baby Yukon gold potatoes, halved
- Salt
- 1 tablespoon ground fennel
- 1 tablespoon smoked sweet paprika
- 2 tablespoons chili powder
- 1 tablespoon grill seasoning or coarse salt and pepper
- 2 tablespoons grainy mustard
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 small red onion, chopped
- 3 to 4 ribs celery with leafy greens, finely chopped
- A generous handful fresh flat-leaf parsley, coarsely chopped
- 3 tablespoons chopped yellow hot pepper rings
Frank's Marinara Sauce
By daiseyduck
Recipe courtesy Frank Pellegrino
- 1/4 cup olive oil
- 12 ounces fatback, scored, optional
- 3 cloves garlic, mashed
- 1/2 onion, diced
- One 35-ounce can whole tomatoes, such as San Marnano Tomato's
- Salt and ground pepper
- Dried oregano
- 6 fresh basil leaves, torn
Chicken and Mushroom Lasagna
By daiseyduck
Make More Good Serves 8 to 10 Preheat the oven to 350°F
- 6 tablespoons unsalted butter, divided
- 1 pound baby bella mushrooms, trimmed and sliced
- 1 small onion, diced
- 2 - 3 large cloves garlic, minced
- 1/2 cup dry white wine
- 3 cups cooked and shredded chicken (equivalent of 1 rotisserie chicken)
- 1/2 cup plus 2 tablespoons all-purpose flour
- 4 cups warmed milk, preferably whole milk
- 1 cup chicken stock
- 2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon dry mustard powder, plus more to taste
- 1 teaspoon dry sherry or marsala (optional)
- 1 cup grated Parmesan, divided
- 16 lasagna noodles (from a 1 pound box)
- 2 cups shredded mozzarella cheese
- 2 cups grated gruyere cheese
Chocolate Lava Mug Cakes
By daiseyduck
Cook's Tips A variety of chocolate candies may be used
- 4 foil-wrapped milk chocolate squares, unwrapped
- 5 seconds Reddi-wip® Chocolate Dairy Whipped Topping (about 2 cups)
- 1/4 cup Egg Beaters® Original
- 1/2 cup dry chocolate fudge brownie mix
Pappardelle With Corn
By daiseyduck
Recipe courtesy Food Network Magazine
- Kosher salt
- 2 ears corn, shucked
- 5 tablespoons unsalted butter
- 3 cups grape tomatoes
- 2 cloves garlic, minced
- Freshly ground pepper
- 1/2 cup white wine
- 12 ounces pappardelle pasta
- 1/2 cup low-sodium chicken broth
- 1 small bunch scallions, thinly sliced
- 1/2 cup freshly grated parmesan, plus more for topping
- Torn basil, for topping
Southwestern Nachos Potato Skins
By daiseyduck
How to Make Classic Potato Skins: Pierce 4 large russet potatoes with a fork
- Toppings: Salsa, pickled jalapenos, chopped scallions and cilantro, and sour cream on cheesy skins
Sugar Cookies
By daiseyduck
Real Simple There is nothing better than the buttery taste of a golden sugar cookie
- 16 tablespoons (2 sticks) unsalted butter, at room temperature
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour, plus more for the work surface
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
Quick-Fix Beef Burrito Skillet
By daiseyduck
BROWN meat in large nonstick skillet on medium-high heat; drain
- 1 lb. lean ground beef
- 1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
- 1 can (19 oz.) kidney beans, rinsed
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
- 1 cup water
- 4 flour tortillas (6 inch), cut into 1-1/2-inch pieces
- 1 cup KRAFT Mexican Style Finely Shredded Four Cheese
- 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 large green onion, chopped
Christmas Morning Breakfast Casserole
By daiseyduck
The perfect way to start Christmas is with a delicious breakfast
- 16 slices white bread, with crusts removed
- 16 slices Canadian back bacon or ham
- 16 slices sharp cheddar cheese
- 6 eggs
- 1/2 1/2
- teaspoon salt
- 1/2 1/2
- teaspoon pepper
- 1/2 1/2
- teaspoon dry mustard
- 1/4 1/4
- cup onion, minced
- 1/4 1/4
- cup green pepper, finely chopped
- 1 to 2 teaspoons Worcestershire sauce
- 3 cups whole milk
- 1 Dash Tabasco (red pepper sauce)
- 1/4 1/4
- pound butter
- Special K or crushed Corn Flakes
Tasting Table Sous Chef Series by Williams-Sonoma
By daiseyduck
Directions 1. Preheat the oven to 375°
- 8 cups chicken stock
- ¼ cup soy sauce
- 4 garlic cloves, peeled
- One 6-inch piece fresh ginger, peeled and cut into 4 pieces
- 1 medium carrot, diced (about ½ cup)
- 1 medium onion, diced (about 1 cup)
- 2 stalks celery, diced (about ¾ cup)
- 2 racks baby back pork ribs, about 4 pounds total (racks cut in half if using a Dutch oven)
- 1 tablespoon canola oil
- 2 tablespoons chopped garlic
- 2 tablespoons chopped peeled fresh ginger
- ¼ cup sliced scallions
- ¼ cup soy sauce
- ½ cup hoisin sauce
- 1 cup dark corn syrup
- ¼ cup ketchup
- 1½ teaspoons Chinese five-spice powder
- 1½ teaspoons sambal oelek chile paste