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Recipes
Classic Beef Stew
By RobinPD
Jane Kirby, Real Simple MARCH 2004
- 4 pounds bottom round, well trimmed and cut into 2-inch pieces
- 1 cup all-purpose flour
- 1/3 cup olive oil (plus more if needed)
- 2 large onions, diced (2 cups)
- 1 6-ounce can tomato paste
- 1 cup dry red wine
- 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
- 1/2 pound baby carrots (about 2 cups)
- 2 cups beef broth
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup frozen peas, thawed
Shrimp Burgers - ATK
By RobinPD
If you’re using untreated shrimp, increase the amount of salt to 1/2 teaspoon
- 3/4 3/4 3/4 cup mayonnaise
- 3 3 1 tablespoons finely chopped dill pickles plus 1 teaspoon brine
- 1 1 1 small shallot, minced
- 1 1 1 tablespoon capers, rinsed and chopped fine
- 1/4 1/4 1/4 teaspoon pepper
- 1 1 1 cup panko bread crumbs
- 1 1/4 1 1/4 to 30 peeled and deveined large shrimp (26 to 30 per pound), tails removed
- 2 2 2 tablespoons mayonnaise
- 1/4 1/4 1/4 teaspoon pepper
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 3 3 3 scallions, chopped fine
- 3 3 3 tablespoons vegetable oil
- 4 4 4 hamburger buns
- 4 4 4 leaves Bibb lettuce
Golden Sweet Cornbread
By RobinPD
Preheat oven to 400 degrees F (200 degrees C)
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2/3 cup white sugar
- 1 teaspoon salt
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 cup milk
- 1/3 cup vegetable oil
Veal Scaloppini with Saffron Cream Sauce
By RobinPD
Recipe courtesy Giada De Laurentiis
- 1 pound veal scaloppini (about 12 slices)
- Salt and freshly ground black pepper
- 2 1/2 About 2 1/2 tablespoons butter
- 2 About 2 tablespoons olive oil
- 12 ounces cremini mushrooms, sliced
- 2 large shallots, finely chopped
- 3/4 cup dry white wine
- 1 cup beef broth
- 1/4 teaspoon saffron threads
- 3/4 cup heavy cream
- 1/2 cup frozen peas, thawed
- 1 lemon, cut into wedges
Moussaka - Bobby Flay
By RobinPD
From Throwdown with Bobby Flay
- Lamb:
- 1/4 cup dried currants
- 1/4 cup Greek extra-virgin olive oil, divided
- 1 pound ground lamb (or 1/2 beef, 1/2 lamb)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne
- Kosher salt and freshly ground black pepper
- 1 large yellow onion, halved and thinly sliced
- 1 red bell pepper, stemmed, cored, and thinly sliced
- 1 serrano chile, finely diced
- 5 cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 cup red wine
- 1 (28-ounce can) plum tomatoes, pureed until smooth with their juices
- 1/4 cup chopped fresh flat leaf parsley, plus more for garnish
- 2 tablespoons chopped fresh oregano
- Honey, if needed
- Eggplant:
- 1 1/2 cups canola oil
- 1 1/2 pounds eggplant, cut crosswise into 14-thick slices
- Bechamel Sauce:
- 6 tablespoons unsalted butter
- 1/2 cup flour
- 2 1/2 cups milk
- 1 bay leaf
- 1/8 teaspoon freshly grated nutmeg
- 3 egg yolks
- 1/2 cup soft goat cheese
- 1 cup grated Romano
- 1 lemon, zested
Modern Beef Burgundy
By RobinPD
If the pearl onions have a papery outer coating, remove it by rinsing them in warm water and gently squeezing indiv...
- 1 (4-pound) boneless beef chuck-eye roast, trimmed and cut into 1 1/2- to 2-inch pieces, scraps reserved
- Salt and pepper
- 6 ounces salt pork, cut into 1/4-inch pieces
- 3 tablespoons unsalted butter
- 1 pound cremini mushrooms, trimmed, halved if medium or quartered if large
- 1 1/2 cups frozen pearl onions, thawed
- 1 tablespoon sugar
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 1 (750-ml) bottle red Burgundy or Pinot Noir
- 5 teaspoons unflavored gelatin
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 2 onions, chopped coarse
- 2 carrots, peeled and cut into 2-inch lengths
- 1 garlic head, cloves separated, unpeeled, and crushed
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1/2 ounce dried porcini mushrooms, rinsed
- 10 sprigs fresh parsley, plus 3 tablespoons minced
- 6 sprigs fresh thyme
Pollock Tzimmes Recipe - Pressure Cooker
By RobinPD
Combine all the ingredients, dissolving the flour in water before adding
- 2 lbs. carrots, cut into thin coins
- 1 cup water
- 1/2 tsp. salt
- 1 tbsp. flour
- 1/2 cup honey
- Dash powdered ginger
- Cinnamon
- 2 tbsp. sugar
- 2 tbsp. oil
Roasted Smashed Potatoes
By RobinPD
1. Adjust oven racks to top and bottom positions and heat oven to 500 degrees
- 2 pounds small Red Bliss potatoes (about 18), scrubbed (see note)
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon chopped fresh thyme leaves
- Kosher salt and ground black pepper
Skillet Chicken, Broccoli, Ziti, And Asiago Cheese
By RobinPD
This recipe also works well with 8 ounces of penne
- 1 lb boneless; skinless chicken breasts, cut into 1-inch squares
- Salt and pepper
- 2 tbs olive oil
- 1 med onion, minced
- 3 medium cloves garlic, minced
- 1/4 tsp dried oregano
- 1/8 tsp red pepper flakes
- 8 oz ziti (2 /12 cups)
- 2 3/4 cup water (substitute some with wine)
- 1 2/3 cup chicken broth
- 12 oz broccoli florets; (4 cups)
- 1/4 cup oil-packed sun-dried tomatoes; rinsed and chopped coarse
- 1/2 cup heavy cream
- 1 oz grated Asiago cheese; (1/2 cup), plus extra for serving
- 1 tbs fresh lemon juice
Buffalo Chicken Sub
By RobinPD
Recipe courtesy Jeff Mauro
- 1 tablespoon vegetable oil
- 2 pounds boneless, skinless chicken thighs
- Salt and ground black pepper
- 1 tablespoon dark brown sugar
- 2 teaspoons paprika
- 1/4 teaspoon cayenne
- 1 cup your favorite wing sauce, such as Frank's RedHot
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 tomatoes, seeded and diced
- One 36-inch fresh French loaf
- 1 cup blue cheese crumbles
- Homemade Ranch Dressing, recipe follows
- 1 1/2 cups mayonnaise
- 1/2 cup buttermilk
- 1 teaspoon granulated garlic
- 1/2 teaspoon fresh dill, minced
- 1/2 teaspoon honey or agave syrup
- 1/3 teaspoon salt
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon ground black pepper