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Recipes
Sunny-Side-up Eggs on Mustard-Creamed Spinach with Crispy Crumbs
By keenan
by The Bon Appétit Test Kitchen
- 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread
- 5 teaspoons dijon mustard, divided
- 2 1 plus 1 tablespoon olive oil
- 1/2 teaspoon mustard seeds
- 1 9-ounce package fresh spinach leaves
- 3 tablespoons half and half
- 1 teaspoon chopped fresh thyme
- 2 large eggs
- Fresh thyme sprigs (for garnish)
Parmesan Creme Brulee
By keenan
Preheat the oven to 180 degrees
- 1 cup heavy cream (may substitute 1/2 cup heavy cream plus 1/2 cup whole milk)
- 3 ounces (or 80 grams, precisely) freshly grated Parmigiano-Reggiano cheese
- 3 large egg yolks
- Pinch salt
- 2 tablespoons light brown sugar (may substitute 40 grams or about 2 tablespoons of muscat grape syrup)
- 1 tablespoon dehydrated onion
- Pinch fleur de sel (French sea salt)
Broccoli Quiche with Mashed Potato Crust
By keenan
A broccoli and cheese quiche in a light, crispy potato crust
- 2 large potatoes, peeled
- 2 cups chopped fresh broccoli
- 1/4 cup milk
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1/2 onion, chopped 1 cup shredded Cheddar cheese
- 3 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
Surprise Crinkles
By keenan
In a large bowl, cream the shortening, butter and sugars until light and fluffy
- 1 cup shortening
- 1/2 cup butter, softened
- 2 cups packed brown sugar
- 1 cup sugar
- 3 eggs
- 1-1/2 teaspoons vanilla extract
- 4-1/4 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 packages (13.3 ounces each) fun-size Milky Way candy bar
Peanut Butter Truffle Brownies
By keenan
Heat oven to 350°F (325°F for dark or nonstick pan)
- Brownie Base
- 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix
- Water, vegetable oil and egg called for on brownie mix box
- Filling
- 1/3 cup butter, softened
- 1/3 cup creamy peanut butter
- 1 1/3 cups powdered sugar
- 1 1/2 teaspoons milk
- Topping
- 3/4 cup semisweet chocolate chips
- 3 tablespoons butter
Boozy Spice Cake
By keenan
1. Heat oven to 350 degrees F
- 1 box Betty Crocker spice cake mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 1/4 cup bourbon
- 3 eggs
- 1/4 cup chopped walnuts (optional)
- 1 stick unsalted butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 3 tablespoons milk
Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
By keenan
by Sarah Dickerman
- 3 1/2 tablespoons fresh lemon juice
- 1 tablespoon Baharat Seasoning
- 1 large garlic clove, pressed
- 1/2 cup plain whole-milk Greek-style yogurt
- 1/4 cup tahini (sesame seed paste)
- 1 1/4 cups pomegranate seeds
- 2/3 cup shelled unsalted natural pistachios, coarsely chopped
- 1/3 cup coarsely chopped fresh Italian parsley
- 2 1/2 tablespoons olive oil
- 2 1/2 teaspoons fresh lemon juice
- 1/2 cup coarsely grated onion
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Baharat Seasoning
- 4 3 boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
- Warm pita breads
- 4 10- to 12-inch-long to 12-inch-long metal skewers
Oktoberfest Potato, Bacon & Beer Soup
By keenan
Combine 2 cups of the chicken stock and one-third of the potatoes in a small saucepan
- 4 cups chicken stock
- 3 large russet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
- 1 tablespoon Dijon mustard
- 8 ounces sliced smoked bacon
- 2 carrots, 1/2-inch dice (about 1 cup)
- Kosher salt and freshly ground pepper
- 3 stalks celery, 1/2-inch dice (about 1 cup)
- 2 bay leaves
- 1 small bundle fresh thyme, tied together with kitchen twine
- 1 leek, green top trimmed, 1/2-inch dice (about 1 cup)
- 1 cup light German beer, such as Pilsner
- 1/4 cup sliced fresh chives
Lobster Fritters (Gluten Free)
By keenan
Heat oil in a large pot or deep fryer to 365 degrees F
- 1 quart vegetable oil for frying
- 1 cup gluten free pancake mix
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped celery
- 1/2 cup unsweetened shredded coconut
- 1/2 cup crushed gluten free crackers
- 1 lobster tail, shelled, cleaned, and chopped
- 1 tablespoon seafood seasoning (such as Old Bay®)
- 1 1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 eggs
- 1/2 cup evaporated milk
- 1 tablespoon garlic butter, melted
Penne Rigate With Broccoli
By keenan
Bring a big pot of water to a boil
- Salt
- 1 1/2 pounds broccoli, washed, stems discarded, cut into bite-size florets
- 1 pound penne rigate
- 3/4 cup extra-virgin olive oil
- 2/3 cup finely grated pecorino cheese, plus extra for serving
- Freshly ground pepper