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Recipes
Slow-Roasted Lamb Shanks
By 1buttons
1. Preheat oven to 450°. 2
- Slow-Roasted Lamb Shanks Photo by: Photo: John Autry; Styling: Cindy Barr
- YIELD: 4 servings (serving size: 1 shank)
- TOTAL:3 HOURS, 38 MINUTES
- COURSE: Main Dishes
- Ingredients
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 6 garlic cloves
- 1 medium shallot, peeled
- 3 tablespoons extra-virgin olive oil, divided
- 4 (12-ounce) lamb shanks
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup fruity, earthy red wine
- 1 1/2 teaspoons all-purpose flour
- 1 1/2 tablespoons Dijon mustard
- 1/2 cup dried porcini mushrooms
- 1/2 cup panko (Japanese breadcrumbs)
- Cooking spray
Chicken with Marscapone
By 1buttons
- Level:
- Prep Time:20 minInactive Prep Time: -- Cook Time:30 min
- Easy
- Serves:
- 4 to 6 servings
- Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 5 tablespoons butter, divided
- 3/4 cup chopped onion
- 1 pound cremini mushrooms, sliced
- 2 tablespoons minced garlic
- 1 cup dry Marsala wine
- 1 cup (8 ounces) mascarpone cheese
- 2 tablespoons Dijon mustard
- 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
- 12 ounces dried fettuccine
Lemon Meringue Pie
By 1buttons
Adjust the oven rack to the middle position
- 4 egg yolks (reserve whites for meringue)
- 1/3 cup cornstarch
- 1 1/2 cups water
- 1 1/3 cups sugar
- 1/4 teaspoon salt
- 3 tablespoons butter
- 1/2 cup lemon juice
- 1 tablespoon finely grated lemon zest
- 1 (9-inch) pre-baked pie shell
- 1 recipe Meringue, recipe follows
- 4 egg whites
- 1 pinch cream of tartar
- 2 tablespoons sugar
Peanut Butter Pork Tenderloin
By 1buttons
1 3 tablespoons Peanut Butter 1/4 cup Soy Sauce 1/4 cup Rice Wine Vinegar 1 tablespoon Light Sesame Oil 2 tablespo...
- 1/2 pound Pork Tenderloin (sliver skin removed)
- 3 tablespoons Peanut Butter
- 1/4 cup Soy Sauce
- 1/4 cup Rice Wine Vinegar
- 1 tablespoon Light Sesame Oil
- 2 tablespoons Sriracha
- Salt
- Freshly Ground Black Pepper
- 1/4 cup Lightly Salted Roasted Peanuts (coarsely chopped)
- 1/2 cup Bean Sprouts
- 1 small Jalapeno (shaved thin into rings)
- 1 Scallion (sliced thin on a bias; white & green part)
- 1/4 cup Picked Cilantro Leaves
- 1/4 cup Shaved Radish
- 1 Lime (juiced)
- Olive Oil (to taste)
Turkey and Sweet Potato Shepherd's Pie
By 1buttons
Directions Preheat the oven to 375 degrees F
- 2 1/4 pieces 2 cloves garlic, halved 1/4 cup fat
Olive and Cheese Loaf
By 1buttons
Directions In a medium bowl, stir together flour, salt, and yeast; stir in cheese and olives
- Ingredients
- 3 cups bread flour, plus more for work surface
- 1 teaspoon fine sea salt
- 3/4 teaspoon instant or active-dry yeast
- 1 3/4 cups 1/2-inch cubes aged Gruyere cheese
- 1 1/2 cups pitted 1/4-inch-thick slices green Spanish olives
- 1 1/2 cups cool water (55 to 65 degrees), plus more as needed
Family-Style Chicken "Pot" Pie
By 1buttons
Recipe courtesy Tyler Florence
- 4 1/2 cups all-purpose flour, plus more for dusting
- 1 tablespoon salt
- 2 cups (4 sticks) unsalted butter, cold and cut into small chunks
- 3/4 cup ice water, plus more if needed
- 1 (4 to 5 pound) free range whole chicken
- 3 carrots, cut in 2-inch pieces
- 3 celery stalks, cut in 2-inch pieces
- 1 onion, halved
- 1 head garlic, halved horizontally
- 2 turnips, halved
- Bouquet garni: 4 fresh thyme sprigs, 2 fresh rosemary sprigs, 1 bay leaf - all tied together with
- kitchen string
- Pot Pie
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- Sea salt and freshly ground black pepper
- 4 carrots, cut in 1/2-inch circles
- 1 cup pearl onions, peeled, about 3/4 pound
- 1 cup fresh sweet peas, about 1 pound
- 1 garlic clove, chopped
- Leaves from 8 fresh thyme sprigs
- Needles from 1 fresh rosemary sprig, chopped
- Juice of 1/2 lemon
- 1 egg mixed with 3 tablespoons of water, for egg wash
- Coarse salt
Spaghetti with Anchovies, Garlic, and Red Pepper with Lemon-Caper Broccoli
By 1buttons
Preparation 1. Bring a large saucepan of water to a boil
- 4 cups broccoli florets
- 16 ounces uncooked whole-grain spaghetti (such as Barilla)
- 5 tablespoons olive oil, divided
- 4 garlic cloves, sliced
- 4 anchovy fillets, drained
- 1/2 teaspoon crushed red pepper
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons fresh lemon juice, divided
- 1 teaspoon kosher salt, divided
- 3 ounces Parmesan cheese, grated and divided (about 3/4 cup)
- 2 teaspoons chopped shallots
- 1 teaspoon chopped capers, drained
- 1/4 teaspoon freshly ground black pepper
TOMATO AND RICOTTA CROSTINI
By 1buttons
Directions Preheat oven to 375 degrees F
- Ingredients
- 6 tablespoons extra-virgin olive oil
- 6 large thick slices of Italian style whole-wheat bread
- 4 medium ripe tomatoes diced (about 2 cups)
- 1/2 cup pitted green olives, sliced
- 1/4 loosely packed fresh basil leaves, , coarsely shredded
- 1/2 teaspoon kosher salt
- 1 cup drained fresh ricotta
Blue Cheese Crusted Chicken
By 1buttons
Preheat oven to 375 degrees
- Topping:
- 1/2 cup Progresso Bread Crumbs (unseasoned/plain)
- 1/3 cup plus 1 Tablespoon blue cheese crumbles
- 3 Tablespoons butter, melted
- 1/2 teaspoon garlic powder
- 6 chicken thighs or 4 chicken breast, skinless boneless
- 1 can Pillsbury Reduced Fat Refrigerated Crescent Dinner Rolls
- 2 Tablespoons olive oil
- 1 Tablespoon butter, melted
- Salt and pepper to taste
- Parsley flakes for garnish