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Frozen Key Lime Pie

Frozen Key Lime Pie

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Preheat the oven to 350 degrees F

  • For the crust:
  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1/4 cup sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
  • For the filling:
  • 6 extra-large egg yolks, at room temperature
  • 1/4 cup sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons grated lime zest
  • 3/4 cup freshly squeezed lime juice (4 to 5 limes)
  • For the decoration:
  • 1 cup (1/2 pint) cold heavy cream
  • 1/4 cup sugar
  • 1/4 teaspoon pure vanilla extract
  • Thin lime wedges
4.3/5 (3 Votes)

Quick Chicken and Vegetable Soup

Quick Chicken and Vegetable Soup

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Heat a Dutch oven over medium-high heat

  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 cup chopped onion
  • 1/2 cup chopped carrot
  • 1 tablespoon minced fresh garlic
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 thyme sprig
  • 3 cups chicken broth
  • 1 (14.5-ounce) fire-roasted diced tomatoes, undrained 1/2 cup uncooked orzo (rice-shaped pasta) or pastina (tiny star-shaped pasta)
  • 5 ounces green beans, cut into 1-inch pieces (about 1 cup)
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 2 ounces fresh Parmesan cheese, grated (about 1/2 cup)
4.6/5 (25 Votes)

Sweet Potato and Chipotle Soup

Sweet Potato and Chipotle Soup

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1. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high

  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • Coarse salt and ground pepper
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 4 medium sweet potatoes (2 pounds total), peeled and cut
  • 1/2 to 1 chipotle chile in adobo, chopped
  • 7 cups low-sodium chicken broth
  • Sour cream, for serving
  • Toasted flour tortilla wedges, for serving (optional)
4.5/5 (13 Votes)

Walnut and Rosemary Oven-Fried Chicken

Walnut and Rosemary Oven-Fried Chicken

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1. Preheat oven to 425°. 2

  • 1/4 cup low-fat buttermilk
  • 2 tablespoons Dijon mustard
  • 4 (6-ounce) chicken cutlets
  • 1/3 cup panko (Japanese breadcrumbs)
  • 1/3 cup finely chopped walnuts
  • 2 tablespoons grated fresh Parmigiano-Reggiano cheese
  • 3/4 teaspoon minced fresh rosemary
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • Rosemary sprigs(optional)
4.6/5 (19 Votes)

Chicken with Cashews and Broccoli

Chicken with Cashews and Broccoli

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From Aunt Joy

  • 2 Cups broccoli
  • 1 Tablespoon cornstarch
  • 1 Cup Chicken broth
  • 3 Tablespoons white wine
  • 2 Tablespoons soy sauce
  • 1/4 teasoon tobasco sauce, or other hot sauce (franks)
  • 1/2 Cup oil
  • 3 Chicken breasts, cut into 1 inch chunks
  • 1/2 teaspoon powdered ginger
  • 1 red or green bell pepper cut into 1 inch pieces
  • 1/2 lb mushrooms sliced
  • 1 bunch green onions, chopped
  • 1 clove garlic
  • 1/3 Cup cashews
4.2/5 (5 Votes)

Potato Leek Soup

Potato Leek Soup

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1. Cut off roots and trim dark green tops from leeks

  • 3/4 lb leek (2 large)
  • 1 lb baking potato, peeled and cut into 1/2-inch chunks (2 medium)
  • 2 teaspoons kosher salt
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1 bay leaf
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon soy sauce
  • 1 1/3 cups chicken broth
  • 1 1/2 cups half-and-half (or light cream)
  • 1/2 cup whipping cream (or heavy whipping cream)
  • 2 tablespoons green onions (thinly sliced, green part only)
4.7/5 (3 Votes)

Lasagna Primavera (make ahead)

Lasagna Primavera (make ahead)

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1. Preheat oven to 400 degrees

  • 1/4 cup olive oil, plus more for foil
  • 1/2 cup all-purpose flour
  • 2 garlic cloves, minced
  • 6 cups whole milk
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 package (10 ounces) frozen peas
  • 1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
  • Coarse salt and ground pepper
  • 1 container (15 ounces) part-skim ricotta (about 2 cups)
  • 1 large egg
  • 1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
  • 1 pound part-skim mozzarella, shredded
  • 1 cup grated Parmesan
4.4/5 (29 Votes)

Swiss Chard, Garlic, and Gruyere Pizza

Swiss Chard, Garlic, and Gruyere Pizza

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1.Place pizza stone or inverted baking sheet in oven and heat to 500 degrees

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, sliced
  • 1 bunch Swiss chard (1 pound), stems removed and thinly sliced, leaves torn into pieces
  • Coarse salt
  • 1 pound homemade Whole-Wheat Pizza Dough or store-bought whole-wheat pizza dough
  • 1 cup grated Gruyere (2 ounces)
  • Pinch red-pepper flakes
4.6/5 (10 Votes)

Seeded Bread Tartines with Herbed Goat Cheese and Smoked Salmon

Seeded Bread Tartines with Herbed Goat Cheese and Smoked Salmon

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A lovely brunch dish, serve alongside Roasted Cherry Tomato Clafoutis Also Gluten Free

  • 4 ounces soft goat cheese
  • 1/4 cup chopped fresh herbs (parsley, dill, chives, thyme)
  • Freshly ground black pepper
  • 8 slices Seeded Bread, toasted
  • 4 ounces smoked salmon
  • 1 cup bitter greens, such as watercress or arugula
  • 1/4 red onion, thinly sliced
  • 1/2 cup caper berries, for serving
4.3/5 (13 Votes)

Apple Kuchen Coffee Cake

Apple Kuchen Coffee Cake

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Heat oven to 350. Grease bottom and side of springform pan, with shortening

  • 1/2 Cup sugar
  • 1/3 Cup butter, softened
  • 2 Cups original Bisquick
  • 1/2 Cup vanilla yogurt
  • 1 egg
  • 1 large cooking apple, peeled and thinly sliced (1 1/2 cups), I like granny smith
  • 1/4 Cup sugar
  • 1/4 teaspoon ground cinnamon
4.3/5 (4 Votes)