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Chicken With Artichokes

Chicken With Artichokes

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I found this recipe in the November issue of 'Everyday Food'

  • 1 boneless skinless chicken breast
  • 4 teaspoons olive oil, separated
  • 1 tablespoon all-purpose flour
  • 2 garlic cloves, sliced thin
  • 2 scallions, sliced thin, separated (see note)
  • 1/2 cup water
  • 1/2 cup artichoke heart, packed in water
  • 4 sun-dried tomatoes, packed in oil, drained, and slivered
0/5 (0 Votes)

Crisp Lemon Zest

Crisp Lemon Zest

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add oil to hot pan, add zest, cook 3 seconds

  • zest of 2 lemons
  • 1/4 inch oil
0/5 (0 Votes)

Ricotta Pancakes with Honeycomb-Candy Butter

Ricotta Pancakes with Honeycomb-Candy Butter

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The airy brittle known as honeycomb just may be our new favorite confection; mixed into butter it’s a sumptuous a...

  • Honeycomb-Candy Butter
  • 1/4 cup sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons baking soda
  • 1/4 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • Pancakes And Assembly
  • 4 large eggs, separated
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon kosher salt
  • 1 1/3 cups whole-milk ricotta
  • 3/4 cup whole milk
  • 1 teaspoon finely grated lemon zest
  • Vegetable oil (for griddle)
  • Pure maple syrup and fresh berries (for serving)
4.3/5 (6 Votes)

Buttermilk Cake with Blackberries

Buttermilk Cake with Blackberries

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Preheat the oven to 400°

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 2/3 cup plus 1 1/2 tablespoons sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup buttermilk, at room temperature
  • 1 1/4 cups blackberries, plus more for serving
  • Sweetened whipped cream, for serving
0/5 (0 Votes)

Smashed Potatoes with Bacon Salt

Smashed Potatoes with Bacon Salt

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Directions Preheat the oven to 350 degrees F

  • 6 slices thick-cut bacon
  • 1/4 cup kosher salt
  • 3 pounds red-skinned potatoes, quartered
  • 3 tablespoons unsalted butter
  • 1/2 cup whole milk
4.3/5 (18 Votes)

Philadelphia Fish House Punch

Philadelphia Fish House Punch

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Recipes & Menus | recipes Philadelphia Fish House Punch This potent punch is dangerously crowd-pleasing

  • Read More http://www.bonappetit.com/recipes/2012/10/philadelphia-fish-house-punch#ixzz2CWA9wDCM
0/5 (0 Votes)

Apricot-Tarragon Cocktail Cookies

Apricot-Tarragon Cocktail Cookies

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"I don't know where I got the idea to add tarragon to these apricot cookies," says Dorie Greenspan

  • 1/2 cup dried Turkish apricots, finely chopped
  • 2 tablespoons finely chopped tarragon leaves
  • 1/2 cup sugar
  • 1 stick unsalted butter, softened
  • 1 large egg yolk
  • 1/3 cup extra-virgin olive oil
  • 3/4 teaspoon sea salt
  • 2 cups all-purpose flour
0/5 (0 Votes)

Cucumber and Radish Salad

Cucumber and Radish Salad

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Recipes & Menus | recipes Cucumber and Radish Salad There are all kinds of radishes available at the markets in t...

  • 3/4 cup sliced almonds
  • 1 small shallot, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • Kosher salt, freshly ground pepper
  • 1 1/2 pounds English hothouse, Persian, or Japanese cucumbers, cut into 1/2-inch pieces
  • 1 bunch radishes, trimmed, cut into thin wedges
  • 2 cups fresh flat-leaf parsley leaves, 1 1/2 coarsely chopped, 1/2 cup left whole
4.4/5 (9 Votes)

Apple Pie Bars

Apple Pie Bars

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MAKE THE CRUST Preheat the oven to 375°

  • 3 sticks unsalted butter, softened
  • 3/4 cup sugar
  • 3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 12 Granny Smith apples (about 6 pounds)—peeled, cored and thinly sliced
  • 1 tablespoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup water, as necessary
  • 3/4 cup walnuts
  • 3 cups quick-cooking oats
  • 2 cups all-purpose flour
  • 1 1/2 cups light brown sugar
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 3 sticks unsalted butter, cut into 1/2-inch cubes and chilled
4.5/5 (19 Votes)

Sichuan Racks of Lamb with Cumin and Chile Peppers

Sichuan Racks of Lamb with Cumin and Chile Peppers

By

MAKE THE SPICED LAMB Preheat the oven to 400°

  • 1/4 cup cumin seeds
  • 1 tablespoon whole black peppercorns
  • 2 tablespoons Sichuan peppercorns
  • 4 Chinese dried red chiles
  • 1 tablespoon plus 1/2 teaspoon fennel seeds
  • 2 star anise pods
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • Five 3 1/2- to 4-pound frenched racks of lamb, excess fat trimmed
  • 2 tablespoons canola or peanut oil, plus more for brushing
  • Chinese dark soy sauce, for brushing (see Note)
  • 2 cups veal stock or 1 cup veal demiglace mixed with 1 cup of water
  • 1 tablespoon finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 teaspoon tobanjan (see Note)
  • One 3-inch cinnamon stick
  • 1 teaspoon sugar
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon black cardamom pods
  • 1/2 teaspoon Sichuan peppercorns
  • 1 Chinese dried red chile
  • 1/2 star anise pod
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon unsalted butter, cubed
  • Kosher salt
  • Thinly sliced scallions, thinly sliced red Fresno chiles and crispy fried shallots (see Note), for garnish
4.8/5 (8 Votes)