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Recipes
Apricot-Orange Shortbread Bars
By es123
Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, exte...
- 1 cup apricot preserves
- 3 tablespoons orange liqueur (such as Grand Marnier)
- 1 cup butter (2 sticks) unsalted room temperature
- 3/4 cup sugar
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1/4 teaspoon salt
- 1/4 cup almond paste packed (from 7-ounce roll), crumbled
- 1/2 cup sliced almonds divided
Roasted Brussels’ Sprouts with Horseradish Sauce
By es123
Preheat oven to 400-degrees
- 2 pounds Brussels sprouts
- Olive oil
- Kosher Salt
- Fresh cracked black pepper
Sururu no leite-de-coco
By es123
Refogue o sururu com os ingredientes, menos o limão e o leite de coco
- 250 g de sururu debulhado (pré-cozido e sem casca)
- 200 ml de leite de coco
- 1 cebola média, descascada, picada
- 1 tomate maduro
- 1 maço de cheiro-verde, picado
- 3 pimentas de cheiro
- 1 limão
- 5 colheres de azeite de coco ou outro qualquer
Brazilian Chicken Stew
By es123
1. In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped
- 1/3 cup peeled and thinly sliced ginger (3 ounces)
- 4 garlic cloves chopped
- 2 jalapeños, seeded and chopped
- 2 tablespoons fresh lemon juice
- 1 tablespoon sweet paprika
- 2 tablespoons water
- 1/4 cup vegetable oil
- 3 medium onions coarsely chopped
- 2 cups drained canned plum tomatoes coarsely chopped, juices reserved
- 1/2 cup unsweetened coconut milk
- 1/2 cup dry-roasted peanuts finely chopped
- 1/4 cup shredded unsweetened coconut plus more for garnish
- 1/4 cup chopped cilantro plus more for garnish
- 3 cups chicken stock or canned low-sodium broth
- Salt and freshly ground pepper
- 2 pound boneless chicken thighs
- Steamed rice
- lemon wedges
Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad
By es123
This fun assortment of flavorful nibbles is ideal for summer entertaining
- Hummus:
- 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 garlic cloves, peeled
- 2 teaspoons ground cumin
- 1 teaspoon paprika plus additional for sprinkling
- Shrimp, olive, and tomato salad:
- 16 cooked peeled large shrimp with tails left intact
- 16 unpitted Kalamata olives
- 1 cup diced seeded tomatoes (about 3 medium)
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon (packed) finely grated lemon peel
- 1 tablespoon fresh lemon juice
- Cucumber, yogurt, and feta salad:
- 1/2 unpeeled English hothouse cucumber, thinly sliced into rounds
- 1/2 cup plain nonfat or low-fat yogurt (preferably Greek-style*), whisked to loosen
- 3/4 cup crumbled feta cheese (about 3 ounces)
- 1 teaspoon dried oregano or mint
- 1 6-ounce jar marinated artichoke hearts, drained
- 2 lemons, cut into wedges
- 4 to 6 pita breads
Gorgonzola Bomboloni
By es123
Equipment: a stand mixer fitted with paddle attachment; a deep-fat thermometer Stir together yeast and mil...
- 1 teaspoon active dry yeast (from a 1/4-ounce package)
- Scant 1/2 cup warm whole milk (105-115°F)
- 1 1/4 cups all-purpose flour, divided
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 pound chilled Gorgonzola, rind discarded and cheese cut into 16 (3/4-inch) cubes
- 4 About 4 cups vegetable oil
Salmon Dip
By es123
Put wine into a medium skillet
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 salmon fillet (8 ounces), skin on
- 2 ounces Neufchatel cheese, or whipped light cream cheese (1/4 cup), room temperature
- 1/2 ounce smoked salmon, finely chopped (about 2 tablespoons)
- 1 tablespoon sliced scallion (white and pale-green parts only; sliced 1/4 inch thick)
- 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon coarse salt
- Freshly ground pepper
- 4 heads Belgian endive, leaves separated
Curried Sweet Potato Soup
By es123
In a medium Dutch oven, heat the olive oil over a medium flame and sauté the onions until translucent, about 5 min...
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1/2 teaspoon curry powder (see note)
- 1 pound sweet potatoes (or yams), peeled, cut into 1/2-inch pieces
- 1 quart vegetable broth
- 1 teaspoon salt
- 1/2 cup whole milk
- Greek yogurt
- Cilantro leaves
Potato Puffballs
By es123
Heat oven to 400 degrees. Peel and cut potatoes into 2-inch chunks
- 6 medium Russet potatoes (preferably Maine)
- 2 ½ tablespoons unsalted butter
- 1 cup hot whole milk
- ½ cup grated sharp cheese (or blue cheese)
- Pinch kosher or sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 tablespoon unsalted butter
- 5 large eggs
- 4 cups unseasoned bread crumbs
Autumn Chicken Pot Pie
By es123
To make the crust: In the bowl of a food processor, combine the butter, cream cheese, flour and salt
- For the crust:
- 1 stick butter cut into pea-size pieces
- 1 (8-ounce) container cream cheese cut into pieces
- 1 1/2 cups all-purpose flour plus extra for kneading
- Pinch kosher salt
- 1 egg yolk
- 1 tablespoon cold water
- For the filling:
- olive oil
- 1 large onion cut into 1/2-inch dice
- 2 ribs celery cut into 1/2-inch dice
- 1 large carrots peeled and cut into 1/2-inch dice
- salt
- 2 cloves garlic smashed and finely chopped
- 3 pounds skinless chicken legs and thighs
- 4 cups rich chicken stock (preferably homemade)
- 2 cups butternut squash peeled and cut into 1/2-inch dice
- 1 1/2 cups 1/2-inch pieces haricots verts
- 6 sage leaves finely chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 egg beaten with 2 tablespoons of water for egg wash