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Recipes
Spaghetti with Clams and Crispy Bread Crumbs
By danyell923
In a medium skillet, combine the panko with 1 tablespoon of the olive oil and toast over moderate heat, tossing, un...
- 1/4 cup panko
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly ground pepper
- 2 large garlic cloves, thinly sliced
- 3 dozen Manila clams or cockles, scrubbed
- 1 cup dry white wine
- 1 pound spaghetti
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 1/2 tablespoons finely grated mullet bottarga (optional; see Note)
- 1 teaspoon crushed red pepper
- 2 tablespoons finely chopped thyme
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped parsley
South Beach Friendly Cauliflower
By danyell923
Aside from the Feautatoes on the South Beach Diet, this is a great alternative
- 1 head cauliflower
- 1 (10 ounce) bag spinach
- 1 tablespoon olive oil (more, if needed)
- 1 teaspoon pre-minced garlic (jarred)
- salt and pepper , to taste
- Splenda sugar substitute , to taste
- red pepper flakes , to taste (optional)
Pappardelle with Arugula and Prosciutto
By danyell923
Recipes & Menus | recipes Pappardelle with Arugula and Prosciutto Add the prosciutto at the last minute to preser...
- 1/2 pound pappardelle or fettuccine
- Kosher salt
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 leeks, white and pale greens only, halved lengthwise, thinly sliced crosswise
- 1/4 cup chopped fresh chives
- 2 teaspoons finely grated lemon zest plus more for serving
- 1 bunch arugula, thick stems trimmed, leaves torn (about 4 cups)
- 1/3 cup finely grated Parmesan plus more for serving
- Freshly ground black pepper
- 3 ounces prosciutto, torn into 1-inch pieces
Sour Cream Potato Salad Recipe | MyRecipes.com
By danyell923
1. Place potato slices in a Dutch oven, and cover with cold water; bring to a boil over medium-high
- 3 pounds small russet potatoes, thinly sliced (about 1/4 inch thick)
- 6 thick-cut bacon slices, cooked crisp and crumbled
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon white vinegar
- 1 1/2 teaspoons table salt
- 1 teaspoon granulated sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon white pepper
- 1 scallion, finely chopped
Squid Ink Pasta with Asparagus
By danyell923
In a very large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil
- 1/2 cup extra-virgin olive oil
- 1/2 pound shallots, thinly sliced
- 1 1/2 pounds thin asparagus—tips reserved, spears cut into pieces
- 1 garlic clove, thinly sliced
- 1 teaspoon crushed red pepper
- Salt
- 1/4 cup dry white wine
- 1 tablespoon Champagne vinegar
- 1 pound squid ink linguine or tagliatelle
- 1/2 cup crème fraîche
- 2 tablespoons snipped chives
- 2 tablespoons chopped parsley
- 1 tablespoon chopped tarragon
- 1/4 cup fine dry bread crumbs
- Freshly grated Parmigiano-Reggiano cheese, for serving
Grilled Potato Salad with Scallion Vinaigrette
By danyell923
In a large saucepan, cover the potatoes with water and bring to a boil
- 1 1/2 pounds fingerling potatoes
- Kosher salt
- 10 scallions, trimmed
- 1/3 cup extra-virgin olive oil, plus more for brushing
- Ground black pepper
- 2 tablespoons rice vinegar
- 2 teaspoons fresh lemon juice
- Piment d’Espelette (see Note)
- 1 small jalapeño, stemmed, seeded and thinly sliced
Pasta With Turkey Meatballs
By danyell923
Bring a large pot of salted water to a boil
- Kosher salt
- 12 ounces orecchiette pasta
- 2 bunches broccolini, cut into bite-size pieces
- 8 ounces sweet Italian turkey sausage, casings removed
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 cloves garlic, thinly sliced
- Pinch of red pepper flakes
- 1 large egg
- Freshly ground pepper
- 1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces)
Fried Chicken Biscuits
By danyell923
Fried chicken with biscuits topped with honey butter and a dash of hot sauce
- 1 cup buttermilk
- 1 tablespoon hot sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 skinless, boneless chicken cutlets, about 1 1/2 pound total, pounded to 1/4” thickness
- 1/2 cup unsalted butter, room temperature, 1 stick
- 1/4 cup honey
- 1/2 teaspoon kosher salt, plus more
- Vegetable oil, for frying; about 2 1/2 cups
- 2 cups panko Japanese breadcrumbs
- Freshly ground black pepper
- 4 biscuits
- Hot sauce, for serving
Dried Cranberry and Apricot Compote
By danyell923
Directions In a small saucepan, bring cranberries, apricots, wine, and 1/2 cup water to a rapid simmer over medium
- 1 cup dried cranberries
- 12 dried apricots, cut into 1/2-inch pieces
- 1 cup sweet white wine, such as Moscato
- 1/2 teaspoon finely grated peeled fresh ginger
- Salt and pepper
- 2-3 tablespoons white-wine vinegar
Glazed-Beet-and-Burrata Toasts
By danyell923
In a medium saucepan, cover the beets with cold water
- 3 beets (about 3/4 pound total)
- 4 thyme sprigs
- 1 teaspoon black peppercorns
- 1 tablespoon red wine vinegar
- 1/2 cup sherry vinegar
- 2 tablespoons sugar
- 1 rosemary sprig
- Salt
- Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
- 1/2 pound burrata cheese, cut into 12 pieces
- 12 small watercress sprigs
- Extra-virgin olive oil, for drizzling
- Flaky salt, such as Maldon, for garnish