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Recipes
Roast Turkey with Pomegranate Glaze
By wing118677
Combine first 5 ingredients and reserved neck, heart, and gizzard in saucepan
- 6 cups water
- 1 celery stalk, cut into 2-inch pieces
- 1 carrot, peeled, cut into 2-inch pieces
- 1 onion, coarsely chopped
- 4 fresh parsley sprigs
- 1 11- to 12-pound turkey; neck, heart, and gizzard reserved
- 1 cup orange juice
- 1/2 cup pomegranate molasses*
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon coarse kosher salt
- 1 teaspoon dried crushed red pepper
- 1 lemon, quartered
- 1 onion, quartered
- 10 fresh mint sprigs
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
Avocado-Cilantro Cream Angel Hair Pasta
By wing118677
Vegan dish
- 16 oz. angel hair pasta, dry
- 1 tsp. olive oil
- 6 large garlic cloves, sliced
- 2 large ripe avocados, pitted
- 1 large bunch of cilantro (stems and all)
- 3 limes, juiced
- 1 small knob of fresh ginger, peeled and rough chopped
- 1/2 cup plain non-dairy milk
- 1 Tbsp. olive oil
- 1 Tbsp. agave nectar or maple syrup
- 1/2 tsp. kosher salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper flakes
Skillet-Fried Chicken
By wing118677
Whisk 1 Tbsp. salt, 2 tsp
- 2 tablespoons kosher salt, divided
- 2 teaspoons plus 1 tablespoon freshly ground black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
- 1 cup buttermilk
- 1 large egg
- 3 cups all-purpose flour
- 1 tablespoon cornstarch
- Peanut oil (for frying)
Potatoes - Cream Cheese Mashed
By wing118677
1 Boil and whip potatoes, add other ingredients to potatoes, mix well
- Recipe Rating: 5 Ratings
- Serves: 8
- Prep Time: 30 Min
- Cook Time: 30 Min
- Cooking Method: Bake
- 10 medium potatos, peeled and cooked
- 1/2 c butter, melted
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp grated onion
- 1 ,8 oz package cream cheese
Zucchini Bread with Oats
By wing118677
For a slightly more virtuous quick bread—more like breakfast, less like dessert—reduce the amount of granulated...
- Non-stick vegetable oil spray
- 1 cup walnuts, optional
- 3 large eggs
- 1 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutmeg, freshly grated
- 3 1/2 cups zucchini, coarsely grated (from about 1-pound zucchini)
- 1 1/4 cups old-fashioned rolled oats, divided
- 3 tablespoons raw sugar
Molasses Clove Cookies
By wing118677
I love the Molasses Clove Cookies from the Dancing Deer Bakery
- 2 1/4 cups all-purpose flour (use lower-protein unbleached flour such as Gold Medal)
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4-1/2 teaspoon ground allspice
- 1/4 teaspoon salt
- 12 tablespoons unsalted butter , softened but still cool
- 1/3 cup packed light brown sugar (about 2 1/3 oz.)
- 1/3 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/2 cup molasses
- 1/2 cup sugar , for rolling the dough
Chicken-Classic Hot Wings
By wing118677
Preheat the oven to 325 degrees F
- Canola oil, for frying
- 24 chicken wing parts (12 wings separated into 2 pieces)
- One 12-ounce bottle cayenne hot pepper sauce, such as Frank's
- 1 stick butter
- Several dashes Worcestershire sauce
- Several dashes hot sauce, such as Tabasco
- Blue cheese dip, for serving
- Celery sticks, for serving
Sicilian Eggplant Caponata
By wing118677
Combine eggplant and salt in a large bowl
- 2 pounds eggplant, peeled and cut into 1/2-inch cubes
- 1 tablespoon sea salt
- 1/2 cup extra-virgin olive oil, divided
- 3 bay leaves
- 1 pound onions, chopped
- 1 pound celery, sliced 1/2 inch thick
- 1 pound cherry tomatoes, halved
- 1/4 cup capers, preferably salt-packed, well rinsed
- 20 large green olives, pitted and very coarsely chopped
- 2 fresh hot red chile peppers, halved, seeded and thinly sliced
- 1/2 cup red-wine vinegar
- 1 tablespoon honey
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh basil
Peppers-Ratatouille & Ricotta-Stuffed Peppers
By wing118677
Rachel Ray Show
- For ratatouille Recipe:
- 4 large frying or bell peppers
- Olive oil, for drizzling
- Salt and pepper
- 3 cups ricotta cheese
- 1 10-ounce package chopped frozen spinach, defrosted and drained well
- 1 egg yolk
- 1 1/2 cups grated Fontina or young Asiago cheese
- 1/2 cup grated Parm cheese
- 4 cups ratatouille, warmed
- 2 firm, medium eggplant, peel half the skin off then dice into bite-sized pieces
- Salt and pepper
- 1/4 cup olive oil
- 1 rounded tablespoon Herbes de Provence, a palmful
- 2 large onions, chopped
- 4 large cloves garlic, sliced
- 2 fresh bay leaves
- 1 cup vegetable stock
- 3 medium zucchini, about 2 pounds, seeded and diced into bite-sized pieces
- 2 red bell or mild frying peppers, seeded and chopped
- 1 32-ounce can plum tomatoes, crushed by hand
- A few leaves of basil, torn
- 1/4 cup, a fat handful, chopped flat-leaf parsley
Orange Glazed Blueberry Scones
By wing118677
Recipe courtesy Tyler Florence
- 2 cups unbleached flour, plus more for rolling berries
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/3 cup sugar
- 1/4 cup unsalted butter, chilled and cut in chunks
- 3/4 cup buttermilk or cream
- 1 egg
- 1 pint fresh blueberries
- 2 tablespoons unsalted butter
- 2 cups powdered sugar, sifted
- 2 oranges, juiced and zested