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Sous Vide Shrimp With Garlic, Sherry, and Smoked Paprika Recipe

Sous Vide Shrimp With Garlic, Sherry, and Smoked Paprika Recipe

By

Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature can be a bit hit or miss

  • 1 1/2 pounds large peeled shrimp (about 700g) (see note above)
  • Kosher salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons (90ml) extra-virgin olive oil
  • 6 medium cloves garlic, thinly sliced
  • 1 tablespoon sweet smoked Spanish paprika (about 6g)
  • 2 bay leaves
  • 3 tablespoons (45ml) sherry
  • 1 1/2 teaspoons (6ml) sherry vinegar
  • 2 tablespoons (30g) butter
  • Crusty bread, for serving
0/5 (0 Votes)

Grilled Rib-eye with Fra Diavolo Lobster Relish

Grilled Rib-eye with Fra Diavolo Lobster Relish

By

Bobby Flay recipe

  • One 1 1/2-pound lobster
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 clove garlic, smashed and finely chopped
  • 1/4 cup cherry tomatoes, quartered
  • Pinch red pepper flakes
  • 1/2 lemon, zested and juiced
  • Salt and pepper
  • Splash white wine
  • 1/4 cup chopped fresh parsley, plus more for garnish
  • 1 tablespoon chopped fresh oregano, plus more for garnish
  • 2 tablespoons ancho chile powder
  • 1 tablespoon Spanish paprika
  • 2 teaspoons dry mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper
  • One 1 1/2-inch-thick boneless rib-eye steak
  • 2 tablespoons canola or olive oil, plus more for the pan
  • Kosher salt and freshly ground pepper
  • 3 tablespoons unsalted butter, sliced into pats, room temperature
0/5 (0 Votes)

Sausage Ravioli Lasagna Recipe

Sausage Ravioli Lasagna Recipe

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Cook ravioli according to package directions

  • 1 package (25 ounces) frozen cheese ravioli
  • 1-1/2 pounds Johnsonville® Mild Ground Italian Sausage
  • 1 container (15 ounces) ricotta cheese
  • 1 egg, lightly beaten
  • 1 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 2 jars (one 26 ounces, one 14 ounces) spaghetti sauce
  • 2 cups (8 ounces) shredded Italian cheese blend
0/5 (0 Votes)

BraveTart: One-Bowl, Overnight Cinnamon Rolls Recipe

BraveTart: One-Bowl, Overnight Cinnamon Rolls Recipe

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Directions 1. For the Frosting: Combine cream cheese and vanilla with half the powdered sugar in the bowl of a s...

  • For the Frosting:
  • 4 ounces plain, full-fat cream cheese (8 tablespoons; 115g), softened to about 70°F (21°C)
  • 2 teaspoons (10ml) vanilla extract
  • 5 ounces powdered sugar (about 1 1/4 cups; 141g)
  • For the Filling:
  • 4 ounces unsalted butter (8 tablespoons; 115g), creamy and soft, about 70°F (21°C)
  • 6 ounces light brown sugar (3/4 cup, gently packed; 170g)
  • 1 /2 ounce ground cinnamon (about 2 tablespoons; 15g)
  • 1 /2 teaspoon grated nutmeg
  • 1 /4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • For the Dough:
  • 16 ounces all-purpose flour (about 3 1/2 cups, spooned; 450g), such as Gold Medal, plus more for rolling
  • 3 1/2 ounces sugar (about 1/2 cup; 100g)
  • 2 teaspoons instant yeast, such as SAF (not rapid-rise; see note)
  • 1 3/4 teaspoons (7g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
  • 1 /4 teaspoon baking soda
  • 4 ounces milk (8 tablespoons; 115g), any percentage will do
  • 8 ounces plain, unsweetened Greek yogurt (about 1 cup; 225g), any percentage will do
  • 4 ounces toasted pecan halves, roughly chopped (a shy cup; 115g), or more to taste
0/5 (0 Votes)

Wedge Salad with Gorgonzola Dressing and Spicy Beer Nuts

Wedge Salad with Gorgonzola Dressing and Spicy Beer Nuts

By

To make the dressing: Put 1 bottle of beer in a small saucepan and bring to a boil

  • Homemade Mayonnaise:
  • 2 whole eggs
  • 1 tablespoon Dijon mustard 4 cups canola oil
  • 1/2 cup water
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Dash kosher salt
  • Freshly ground black pepper
  • For the Gorgonzola Dressing:
  • 1 bottle beer
  • 1/2 cup Homemade Mayonnaise, recipe follows
  • 1/2 cup sour cream
  • 1 cup crumbled Gorgonzola cheese, plus more for garnish
  • 1 tablespoon lemon juice Pinch coarse or kosher salt
  • Freshly ground black pepper
  • For the Spicy Beer Nuts:
  • 1/2 cup pecans
  • 1/4 cup reduced beer
  • 1 tablespoon brown sugar Pinch coarse salt
  • 1/8 teaspoon ground chili powder
  • 1 head iceberg lettuce, outer discolored leaves removed
0/5 (0 Votes)

Ham and Swiss Sliders

Ham and Swiss Sliders

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Preheat oven to 350. Grease a 9×13-inch baking dish

  • 3/4 cup melted Butter
  • 1 tbsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1 tsp Brown Sugar
  • 1 tbsp Poppy Seeds
  • 2 tsp Dried Minced Onion
  • 12 King's Hawaiian Dinner Rolls
  • 9 oz thin sliced Deli Ham
  • 8 oz thin sliced Swiss Cheese
4.4/5 (16 Votes)

Roasted Domino Potatoes

Roasted Domino Potatoes

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Inspired by a recipe from chef Francis Mallmann, author of Seven Fires (Artisan), these crisp-tender potatoes are r...

  • 6 tablespoons unsalted butter, melted, divided
  • 3 1/2 pounds Idaho potatoes (4-6 large)
  • 24 (about) fresh or dried bay leaves
  • Kosher salt and fleur de sel
0/5 (0 Votes)

Strawberry Layer Cake

Strawberry Layer Cake

By

1. Preheat oven to 350°. 2

  • 1 1/4 cups sliced strawberries
  • 10 ounce all-purpose flour (about 2 1/4 cups)
  • 2 1/4 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter, softened
  • 2 large eggs
  • 2 large egg whites
  • 1 cup low-fat buttermilk
  • 1/4 teaspoon red food coloring
  • Cooking spray
  • 1/3 cup (3 ounces) 1/3-less-fat cream cheese
  • 1/3 cup butter, softened
  • 2 tablespoons Grand Marnier (orange-flavored liqueur)
  • 3 cups powdered sugar
  • 12 whole strawberries (optional)
0/5 (0 Votes)

Spinach-Artichoke Dip Potato Salad

Spinach-Artichoke Dip Potato Salad

By

Priscilla Yee, Concord, California, Southern Living JUNE 2012

  • 3 pounds small red potatoes
  • 1 (9-oz.) package frozen chopped spinach
  • 1 (8-oz.) package cream cheese, softened
  • 3/4 cup mayonnaise
  • 1/2 cup buttermilk
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 (6-oz.) jars marinated artichoke hearts, drained and chopped
  • 3/4 cup freshly grated Parmesan cheese
  • 3/4 cup chopped red onion
  • 1 1/2 cups coarsely crushed kettle-cooked potato chips
0/5 (0 Votes)

Fudgy Gluten-Free Cream Cheese Brownies

Fudgy Gluten-Free Cream Cheese Brownies

By

Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth

  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1 large egg, room temperature
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons unsalted butter, plus more for pan
  • 1/4 cup cornstarch
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon instant coffee or espresso powder
  • 1/2 teaspoon kosher salt
  • 9 ounces semisweet chocolate, coarsely chopped
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, room temperature
  • An 8x8x2" baking pan
0/5 (0 Votes)