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Recipes
Mario Batali's Bananas Foster Crepes
By 1buttons
step 1 ingredients 1 1/2 cups All-Purpose Flour 4 Eggs 2 cups Whole Milk 3 tablespoons Extra Virgin Olive Oi...
- For the Crepes:
- 1 1/2 cups All-Purpose Flour
- 4 Eggs
- 2 cups Whole Milk
- 3 tablespoons Extra Virgin Olive Oil
- pinch of Salt
- Butter (to oil crepe pan)
- For the Banana Foster:
- 1/2 stick Butter
- 1/2 cup Dark Brown Sugar
- 1 stick Cinnamon
- 1/4 teaspoon freshly grated Nutmeg
- 2 teaspoons Vanilla Extract
- 4 Bananas (diced)
- 1/3 cup Dark Rum
- Salt (to taste)
- For the Melted Peanut Butter:
- 1 cup All Natural Peanut Butter
- Water (plus more as needed)
- Salt (to taste)
- Confectioners Sugar (to garnish)
Mom's Greek Cookies
By 1buttons
1 3 sticks Sweet Butter (softened) 1 1/2 cups Granulated Sugar 3 Egg Yolks 1 Egg 8 ounces Heavy cream 1 teas...
- 3 sticks Sweet Butter (softened)
- 1 1/2 cups Granulated Sugar
- 3 Egg Yolks (reserving the whites)
- 1 Egg
- 8 ounces Heavy cream
- 1 teaspoon Vanilla
- 1 box Cake Flour
- 2 1/2 teaspoons Baking powder
- White sesame seeds
No-Bake Cannoli Cheesecake
By 1buttons
In a stand mixer or large bowl with hand mixer, beat cream cheese until fluffy
- 2 8-oz. bars cream cheese, softened at room temperature
- 1 1/2 c. heavy cream
- 1 c. ricotta
- 2/3 c. powdered sugar
- 1 tbsp. lemon zest
- 2 tsp. vanilla extract
- 2 tsp. ground or freshly grated nutmeg
- 2 tsp. ground cinnamon
- 1 store-bought graham cracker crust
- 1 1/2 c. mini chocolate chips
- 1 c. crushed cannoli shells, for garnish (optional)
Mario Batali's Leek, Parsnip and Carrot Agnolotti in Brodo
By 1buttons
step 1 ingredients Extra-Virgin Olive Oil 2 medium Carrots (peeled and sliced into 1/4-inch coins) 1 Parsnip...
- Extra-Virgin Olive Oil
- 2 medium Carrots (peeled and sliced into 1/4-inch coins)
- 1 Parsnip (peeled and cut into 1/4-inch pieces)
- 1 Leek (cut in half lengthwise and thinly sliced; rinsed thoroughly; tough greens discarded)
- 1/3 cup Ricotta (drained)
- 1/3 cup grated Italian Fontina
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup Italian Parsley (chopped; plus more for garnish)
- 1 tablespoon fresh Thyme leaves (chopped)
- 1/4 teaspoon freshly grated nutmeg
- Salt
- freshly cracked Black Pepper
- 6 cups fresh Chicken Stock
- 1 1/2 pounds fresh Pasta Sheets
Chicken Taco Casserole
By 1buttons
Directions Tear tortillas into bite-size pieces and set aside
- 1 package small corn tortillas
- 3 Tbs. butter
- 4 oz. sliced fresh mushrooms
- 3 Tbs. flour
- 1 C. milk
- 1 small jar green taco sauce
- 1 Tbs. chili powder
- 2 C. cooked diced chicken
- 1 small can chopped green chili peppers
- 2 C. shredded Mexican cheese blend
Clinton Kelly's Sticky and Sweet Popcorn
By 1buttons
Preheat the oven to 250 degrees F
- 12 cups Popped Popcorn
- 1 cup Butter
- 2 cups Brown Sugar
- 1/2 cup Light Corn Syrup
- 2 teaspoons Salt
- 1/2 teaspoon Baking Soda
- 1/2 cup chopped Walnuts
- 1/2 cup dried Cranberries
Red Pozole
By 1buttons
To make the pozole: If using dried hominy, place it in a large soup pot
- For the pozole:
- 1 pound dried hominy or 3 29-ounce cans hominy, drained and rinsed
- 1 head garlic, papery outer layers removed, but not entirely peeled (if using dried hominy)
- 2 whole chickens (about 3 pounds each), rinsed and cut into serving pieces, or a combination of 3 pounds chicken and 3 pounds pork shoulder or butt
- 1 white onion, peeled
- 5 fresh cilantro sprigs
- 1 tablespoon kosher or coarse sea salt, plus more to taste
- For the chile puree:
- 2 ancho chiles (about 1 ounce) rinsed, stemmed and seeded
- 3 guajillo chiles (about 1 ounce) rinsed, stemmed and seeded
- 3 tablespoons coarsely chopped white onion
- 3 garlic cloves
- Pinch of ground cumin
- 2 whole cloves
- 1 teaspoon kosher or coarse sea salt, or more to taste
- 3 tablespoons vegetable oil
- Garnishes:
- 5-6 limes, halved
- 10 radishes, rinsed, halved and thinly sliced
- 1 head of romaine lettuce, rinsed, drained and thinly sliced
- 1/2 cup chopped white onion
- Dried ground chile, such as piquín, ancho, chipotle or a Mexican mix
- Dried oregano
- Crispy tostadas or tortilla chips, store-bought or homemade
- Refried beans, store-bought or homemade (optional)
Crispy Mustard-Roasted Chicken
By 1buttons
Directions Preheat the oven to 350 degrees F
- 4 cloves garlic
- 1 tablespoon minced fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 2 cups panko (Japanese bread flakes)
- 1 tablespoon grated lemon zest (2 lemons)
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter, melted
- 1/2 cup Dijon mustard, such as Grey Poupon
- 1/2 cup dry white wine
- 1 (3 1/2- to 4-pound) chicken, cut in eighths
Clafoutis with Apricots
By 1buttons
A clafoutis is somewhere between a sweet omelet and a custard
- 3 tablespoons unsalted butter
- 1 can (8.25 ounces) apricot halves in syrup
- 1/4 cup all-purpose flour
- 3 large eggs
- 2 tablespoons sugar
- 1/4 cup sour cream
- 1 tablespoon confectioners' sugar
Clinton Kelly's Cashew Chicken Curry
By 1buttons
Extra Virgin Olive Oil 6 Boneless-Skinless Chicken Thighs (cut into 1-inch pieces) Salt and freshly cracked Black P...
- For Homemade Curry Blend:
- Extra Virgin Olive Oil
- 6 Boneless-Skinless Chicken Thighs (cut into 1-inch pieces)
- Salt and freshly cracked Black Pepper
- 2 Yellow Onions (diced)
- 2 tablespoons Homemade Curry Powder (or substitute store-bought)
- 2 teaspoons Homemade Garam Masala (or substitute store-bought)
- 1/2 cup Plain Yogurt
- 1 13-ounce can Coconut Milk
- 1/2 cup Chicken Stock or Water
- 1/3 cup Golden Raisins
- 1/2 cup Cashews (toasted and coarsely chopped)
- Basmati or Jasmine Rice (to serve)
- Cilantro (to garnish)
- 1 teaspoon Cumin (toasted and ground)
- 1 teaspoon Turmeric (toasted and ground)
- 2 teaspoons Coridander Seeds (toasted and ground)
- For Homemade Garam Masala Blend:
- 1 teaspoon Cinnamon (toasted and ground)
- 1/4 teaspoon Nutmeg (toasted and ground)
- 1 teaspoon Cardamom (toasted and ground)
- 2 teaspoons Black Peppercorns (toasted and ground)
- 1/4 teaspoon Cloves (toasted and ground)