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Recipes
Yorkshire Puddings
By 1buttons
Make-Ahead: Once the puddings have been baked, they can be cooled and reheated in the oven before serving
- 3 large Eggs
- 1 cup All-Purpose Flour
- 3/4 cup Whole Milk
- 1/2 teaspoon salt
- 5 teaspoons Vegetable Oil or Beef Drippings
Corn Frittata with Pecorino-Romano Cheese
By 1buttons
Deborah Madison, Cooking Light JUNE 2014
- 1 teaspoon olive oil
- 1 1/2 cups fresh corn kernels (about 2 ears)
- 1/3 cup diced shallots
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup 1% low-fat milk
- 6 large eggs, lightly beaten
- 2 teaspoons butter
- 1 ounce pecorino Romano cheese, grated (about 1/4 cup)
- 2 tablespoons chopped fresh flat-leaf parsley
Michael Symon's Pork Saltimbocca
By 1buttons
step 1 ingredients Olive Oil instructions Heat a 12-inch sauté pan over medium high heat and add a f...
- Pantry Ingredients:
- 1/2 cup All-Purpose Flour
- Salt and Pepper to taste
- 1/2 cup Water
- Olive Oil
- Ingredients:
- 6 2-ounce pieces Pork Tenderloin (pounded to a 1/4-inch thickness)
- 2 ounces sliced Prosciutto
- 6 Sage leaves
- 2 tablespoons whole Unsalted Butter
- 4 cups Arugula
Mixed Melon, Lime and Agua Fresca
By 1buttons
Working in batches, combine the watermelon, cantaloupe, coconut water, honey and lime juice in a blender
- 12 cups cubed, seeded watermelon (about 1 8-pound watermelon)
- 4 cups cubed cantaloupe
- 2 cups coconut water
- 1/3 cup honey
- 1/2 cup freshly squeezed lime juice (about 6 limes juiced)
- 1 liter seltzer water
- Lime slices, to garnish
- Mint leaves, to garnish
Homemade Granola
By 1buttons
Step 1 Preheat oven to 325 degrees
- Vegetable cooking spray
- 4 cups old-fashioned oats
- 1/2 cup coarsely chopped almonds
- 1/2 cup coarsely chopped pecans
- 1/2 cup coarsely chopped dried cherries
- 1/2 cup sweetened coconut flakes
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1/3 cup vegetable oil
- 1/4 cup honey
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
Post Recipe cookmark - Key Ingredient
By 1buttons
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Nut-Crusted Chicken Cutlets with Lemon and Thyme
By 1buttons
INSTRUCTIONS 1. Adjust oven rack to lower-middle position and heat oven to 350 degrees
- From America's Test Kitchen episode: Shake and Bake Reinvented.
- Serves 4
- This recipe is best with almonds, but works well with any type of nut. If your chicken breasts have the tenderloin attached, remove it and save it for another use.
- INGREDIENTS
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- Kosher salt
- 1 cup roughly chopped almonds (see note)
- 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
- 1 medium shallot, minced (about 3 tablespoons)
- 1 cup panko (Japanese-style bread crumbs)
- 2 teaspoons finely grated zest from 1 lemon, zested lemon cut into 4 wedges
- 1 teaspoon minced fresh thyme leaves
- 1/8 teaspoon cayenne pepper
- 3 large eggs
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 cup unbleached all-purpose flour
Short Rib Pot Pie
By 1buttons
by The Bon Appétit Test Kitchen
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 1/2 cup vegetable shortening or beef lard
- 3 pound boneless beef short ribs, cut into 2" pieces
- Kosher salt, freshly ground pepper
- 1/2 cup all-purpose flour, plus more
- 2 tablespoons olive oil
- 1 10-ounce package frozen pearl onions, thawed
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 2 sprigs rosemary
- 6 sprigs thyme, plus 2 tablespoons chopped thyme
- Flaky sea salt (such as Maldon)
- Heavy cream (for brushing)
Buche De Pancake
By 1buttons
Preheat your oven to 400°F
- 2 cups All-Purpose Flour
- 1/4 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 1/2 cups Milk
- 2 large Eggs (Whites and Yolks Separated)
- 1/4 cup Butter (melted)
- 1/2 cup Strawberry Jam
- 1 cup Sliced Strawberries (plus more)
- 1 tablespoon Orange-Flavored Liqueur
- Fresh Whipped Cream (To Garnish)
Greek Shrimp with Tomatoes and Feta Cheese
By 1buttons
Directions: In a large, nonreactive, flameproof casserole or sauté pan over medium heat, warm the olive oil
- 4 Tbs. extra-virgin olive oil
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/2 cup dry white vermouth or wine
- 6 plum tomatoes, chopped and juices reserved, or 1 can (14 1/2 oz.) tomatoes, drained and finely chopped, juices reserved
- 1 Tbs. dried Greek oregano, crumbled, or 2 Tbs. minced fresh oregano
- Sea salt, to taste
- Red pepper flakes, to taste
- Sweet Hungarian paprika, to taste
- 2/3 cup coarsely crumbled feta cheese, preferably Greek or Bulgarian
- 2 lb. large shrimp, peeled, with tail segments intact, and deveined
- 2 Tbs. minced fresh mint, plus mint sprigs for garnish (optional)