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Recipes
Chicken Chili
By 1buttons
Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent
- 4 cups chopped yellow onions (3 onions)
- 1/8 cup good olive oil, plus extra for chicken
- 1/8 cup minced garlic (2 cloves)
- 2 red bell peppers, cored, seeded, and large-diced
- 2 yellow bell peppers, cored, seeded, and large-diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red pepper flakes, or to taste
- 1/4 teaspoon cayenne pepper, or to taste
- 2 teaspoons kosher salt, plus more for chicken
- 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained
- 1/4 cup minced fresh basil leaves
- 4 split chicken breasts, bone in, skin on
- Freshly ground black pepper
- Chopped onions, corn chips, grated cheddar, sour cream
Grandma Paul's Sand Tarts
By 1buttons
Preheat oven to 270 degrees F
- 1 cup (2 sticks) butter, softened
- 1/2 cup confectioners' sugar, plus more for coating cookies
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, plus more for dusting hands
- 1 cup chopped pecans, (very small pieces)
Sicilian Meatball Soup
By 1buttons
Flavored with Parmesan and garlic and studded with raisins, scrumptious Sicilian meatballs turn vegetable soup into...
- 1/2 pound ground beef
- 5 tablespoons chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons raisins
- 2 tablespoons dry bread crumbs
- 1 egg, beaten
- 5 cloves garlic, minced
- 2 1/2 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 2 tablespoons olive oil
- 2 carrots, cut into 1/4-inch dice
- 1 onion, chopped
- 2 ribs celery, cut into 1/4-inch dice
- 1 zucchini, cut into 1/4-inch dice
- 1 1/2 quarts canned low-sodium chicken broth or homemade stock
- 1 cup canned crushed tomatoes in thick puree
- 1/2 teaspoon dried rosemary, or 2 teaspoons chopped fresh rosemary
- 1 cup small pasta shells or other small macaroni
Dark Chocolate Bark
By 1buttons
Directions Melt the two chocolates in a heatproof bowl set over a pan of simmering water
- 9 .5 ounces very good semisweet chocolate, finely chopped
- 8 ounces very good bittersweet chocolate, finely chopped
- 1 cup whole roasted, salted cashews
- 1 cup dried apricots, chopped
- 1/2 cup dried cranberries
Bechamel Sauce
By 1buttons
Heat butter in medium sauce pan until melted
- 5 tablespoons Unsalted Butter
- 1/4 cup Flour
- 3 cups Whole Milk
- 2 teaspoons Kosher Salt
- Nutmeg
Mama T's Polpettas
By 1buttons
1.Place the eggplant in a pot of boiling water, skin side down, water not covering but surrounding it
- 1 large Eggplant (trim ends; cut in half)
- 1/2 cup Seasoned Bread Crumbs
- 1 cup Pecorino Romano Cheese (freshly grated)
- Flour for dredging
- Olive Oil for frying
- Salt and Pepper to taste
Curtis Stone's Steak and Mushroom Cobbler
By 1buttons
1 3/4 pounds Flank Steak (cut into 1-inch cubes) Kosher Salt and Freshly Ground Black Pepper 4 tablespoons Olive O...
- 1 3/4 pounds Flank Steak (cut into 1-inch cubes)
- Kosher Salt and Freshly Ground Black Pepper
- 4 tablespoons Olive Oil
- 1 Yellow Onion (Chopped)
- 3 Garlic Cloves (Finely Chopped)
- 1 pound White Button Mushrooms (Small Mushrooms Halved; Large Mushrooms Quartered)
- 3 Carrots (cut into 3/4-inch Pieces)
- 2 tablespoons All-Purpose Flour
- 3 cups Reduced-Sodium Beef Broth
- 1/2 cup Dry Red Wine
- 1 tablespoon Dijon Mustard
- 1 tablespoon fresh Thyme (Finely Chopped)
- 6 Leftover Elvis Biscuits (Uncooked)
- 2 tablespoons Butter (melted)
Cranberry-Eggnog Muffins
By 1buttons
Prepare the muffins: Preheat the oven to 375 degrees F
- Cooking spray
- 1 cup dried cranberries, roughly chopped
- 1/2 cup rum or apple juice
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 stick unsalted butter, melted
- 1 1/2 cups eggnog
- 2 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 sticks unsalted butter, melted
- 3/4 teaspoon salt
- 1 1/4 cups packed light brown sugar
Polenta Pasticciata
By 1buttons
For the red sauce: In a food processor, puree the tomatoes to a smooth, creamy consistency
- One 28-ounce can whole peeled tomatoes (pomodori pelati)
- 2 tablespoons extra-virgin olive oil, plus more for brushing and drizzling
- 1/2 red onion, medium diced
- 3 cloves garlic, sliced into chunks
- Pinch red pepper flakes, optional
- Kosher salt and freshly ground black pepper
- 1 tablespoon extra-virgin olive oil, plus more for brushing and drizzling
- Kosher salt
- One 16-ounce box instant polenta
- 1 pound mozzarella, grated
- 1/4 cup freshly grated Parmesan
Blackout Cake
By 1buttons
For the Chocolate Crème: Begin by making the Chocolate Crème
- For the Chocolate Crème
- 2 cups Whole Milk
- 2 cups Heavy Cream
- 4 large Egg Yolks
- 1/3 cup Sugar
- 2 cups 60% or higher Dark Chocolate; chopped
- For the Cake Batter
- 1 3/4 cup Flour
- 3/4 cup Unsweetened Cocoa Powder (not Dutch-Processed)
- 2 teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 3/4 teaspoon Salt
- 1 1/2 cup Sugar
- 1/2 cup Brown Sugar
- 1 teaspoon Instant Coffee
- 1 cup Sour Cream
- 1/3 cup Water
- 2 teaspoons Vanilla Extract
- 1/2 cup Vegetable Oil
- 3 large Eggs
- For the Icing
- 1 bag Semi-Sweet Chocolate Chips
- 2 sticks Unsalted Butter; softened
- 8 ounces Cream Cheese; softened
- 2 large Egg Yolks
- 1 teaspoon Vanilla Extract
- pinch of Salt
- 3 cup Powdered Sugar; sifted
- Flakey Sea Salt; for garnish