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Double Dipped Spicy Chicken

Double Dipped Spicy Chicken

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Recipe courtesy Rachael Ray

  • Vegetable oil, for frying
  • 1 1/2 cups flour
  • 1 teaspoon paprika, 1/3 palmful
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon cayenne pepper, eyeball the amount
  • 1/4 teaspoon allspice, eyeball the amount
  • 1 cup buttermilk
  • 1 pound boneless, skinless chicken thighs
  • 1 pound chicken breast tenderloins
  • Salt and pepper
0/5 (0 Votes)

Linguine Crab

Linguine Crab

By

Recipe courtesy Chefs Rose Gray and Ruth Rogers at River Cafe in London

  • 1 fennel bulb
  • Extra-virgin olive oil
  • 1 garlic clove, peeled and finely chopped
  • 1 tablespoon fennel seeds, crushed
  • 2 dried chilis, crumbled
  • About 14 ounces (400 grams) crabmeat
  • 1 lemon, zest grated and juiced
  • About 11.5 ounces (320 grams) linguine
0/5 (0 Votes)

Baked Beans

Baked Beans

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Recipe courtesy Serge Dansereau, The Bather's Pavillion, Australia

  • 1 1/2 pounds dry cannelloni beans
  • 1 onion, sliced
  • 2 ounces molasses
  • 1 tablespoon dry English mustard
  • 6 ounces brown sugar
  • 5 ounces tomato sauce
  • Salt and freshly ground black pepper
  • 2 bay leaves
  • 4 ounces salted pork flank, optional
0/5 (0 Votes)

Buffalo Chicken Wing Sauce

Buffalo Chicken Wing Sauce

By

Recipe courtesy Bill Smith

  • 2 tablespoons all-purpose flour
  • 2 1/2 ounces unsalted butter
  • 1 1/4 pints crystal Louisiana hot sauce
  • 1 1/4 tablespoons peeled garlic
  • 1 1/4 tablespoons champagne vinegar
0/5 (0 Votes)

Pastina with Peas and Carrots

Pastina with Peas and Carrots

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Recipe courtesy Giada De Laurentiis

  • 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
  • 2 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 medium carrots, peeled and diced into 1/2-inch pieces
  • 1 cup low-sodium chicken stock
  • 1 cup frozen petite peas, thawed
  • 1/2 cup (4 ounces) cream cheese, at room temperature
  • 1/2 cup (4 ounces) mascarpone cheese, at room temperature
  • Kosher salt
  • 2 tablespoons chopped fresh basil leaves
0/5 (0 Votes)

Sausage and Clam Soup

Sausage and Clam Soup

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Recipe courtesy of Food Network Magazine

  • 2 tablespoons extra-virgin olive oil
  • 8ounces hot Italian sausage, thinly sliced
  • 1small onion, chopped
  • 3cloves garlic, minced
  • 1/2 to 1 teaspoon red pepper flakes
  • 16-ounce can (3/4 cup) frozen orange juice concentrate, thawed
  • 1/2 bunch kale, trimmed and roughly chopped
  • 128-ounce can whole peeled tomatoes
  • 114-ounce can white beans, drained and rinsed
  • 16littleneck clams, scrubbed
  • 1 to 2 tablespoons white wine vinegar
  • Crusty bread, for serving
0/5 (0 Votes)

Dressed-Up Bacon Mac and Cheese

Dressed-Up Bacon Mac and Cheese

By

Recipe courtesy Food Network Magazine

  • Unsalted butter, for greasing
  • 8 ounces macaroni
  • 2 1/2 cups cold milk
  • 4 ounces provolone cheese, coarsely grated
  • 4 ounces aged Asiago cheese, coarsely grated
  • 2 large eggs
  • 2 scallions, white and green parts, chopped
  • 3 slices white sandwich bread, torn into small pieces
  • 3 strips bacon
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon cayenne pepper
  • Kosher salt
0/5 (0 Votes)

Five Layer Mexican Dip

Five Layer Mexican Dip

By

2007, Ellie Krieger All Rights Reserved

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
  • 1 tablespoon minced chipotle pepper in adobo
  • 4 tablespoons lime juice
  • 1/4 teaspoon ground cumin
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • 2 cups corn kernels (10-ounce box frozen corn)
  • 1/4 cup chopped cilantro leaves
  • 2 ripe avocados
  • 4 medium tomatoes, seeded and diced (about 2 cups)
  • 1/4 cup thinly sliced scallion
  • 1 tablespoon finely diced jalapeno pepper, optional
  • 3/4 cup shredded extra-sharp Cheddar
0/5 (0 Votes)

Roasted Butternut Squash Soup with Amaretti Cookies

Roasted Butternut Squash Soup with Amaretti Cookies

By

Recipe courtesy Tyler Florence

  • 2 (2 pound) butternut squash, halved lengthwise, seeded
  • Vegetable oil
  • 1/4 pound amaretti cookies
  • 1/2 cup olive oil
  • 1/4 bunch fresh sage
  • 1 onion, sliced thin
  • 4 cups chicken stock, either homemade or store-bought
  • Pinch of grated nutmeg
  • Salt and freshly ground black pepper
4/5 (1 Votes)

Avocado-Feta Dip

Avocado-Feta Dip

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Cook 1/2 diced red onion and 1 diced seeded jalapeno in olive oil, 6 minutes

0/5 (0 Votes)