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Recipes
Mini Chorizo Corn Dogs
By danyell923
Add some flavor to your mini corn dogs with some chorizo, great for an appetizer!
- Cooking spray
- 3 fully cooked chorizo sausages, about 12 ounces
- 1 tablespoon vegetable oil
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons sugar
- Kosher salt
- 1/2 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon cayenne pepper, optional
- 1 large egg
- 3/4 cup buttermilk
- 3 scallions, thinly sliced
Bacon and Broccoli Rice Bowl
By danyell923
Recipe courtesy Food Network Magazine
- 2 cups white rice (preferably short-grain or sushi rice)
- 6 slices bacon, chopped
- 1 head broccoli, florets cut into pieces, stems peeled and sliced
- 2 tablespoons low-sodium soy sauce
- 1 1/2 teaspoons sesame oil
- 4 large eggs
- Kosher salt
- 3 tablespoons chopped fresh cilantro
- 2 scallions, sliced
- 2 tablespoons chopped pickled jalapenos
Jamaican Spiced Upside-Down Cake
By danyell923
Directions Preheat oven to 350 degrees
- 9 tablespoons unsalted butter, divided
- 1 1/2 cups packed dark-brown sugar, divided
- 1 pineapple, peeled, cored, and cut into 1/8-by-4 3/4-inch slices
- 1 can (13.5 ounces) coconut milk
- 3 large eggs, lightly beaten
- 1 tablespoon grated lime zest plus 2 tablespoons juice
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 2 teaspoons ground allspice
- 1 teaspoon fine salt
The Best Turkey Recipe Ever — We Really Mean It
By danyell923
Since stuffing your turkey adds cooking time, we opt to stuff with aromatics instead
- Onions
- Herbs
- Turkey
Yucatán-Spiced Chicken
By danyell923
These roasted bone-in chicken breasts with a light, citrusy sauce were inspired by Marcie Turney's trip to the Yuca...
- Finely grated zest of 1 orange, plus 3/4 cup fresh orange juice
- Finely grated zest of 2 limes, plus 1/4 cup fresh lime juice
- 4 garlic cloves, chopped
- 3 tablespoons ancho chile powder
- 2 tablespoons chopped fresh oregano
- Extra-virgin olive oil
- Salt and freshly ground pepper
- Four 8-ounce chicken breast halves on the bone, with skin
- 1 large chayotehalved lengthwise, pitted and cut into 12 wedges
- 1 seeded poblano, cut into thin rings
- 1 red onion, thinly sliced into rings
- 2 tablespoons each of thinly sliced cilantro and mint
Indian Barbecue Chicken
By danyell923
For this sweet and tangy chicken, Turney blends tamarind and other Indian flavors into her molasses barbecue sauce
- Vegetable oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 3 tablespoons fresh ginger, minced
- 1 cup ketchup
- 1/3 cup distilled white vinegar
- 1/3 cup tamarind puree (see Note)
- 1/3 cup unsulphured molasses
- Pinch of sugar
- 3 tablespoons whole-grain mustard
- 1/4 teaspoon cayenne pepper
- 2 teaspoons garam masala
- Salt and freshly ground black pepper
- Four 6-ounce skinless, boneless chicken breast halves
Chicken Tinga Tacos
By danyell923
"The chicken is braised in the oven, but you can make it in a slow cooker or completely on the stove, in a casserol...
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds trimmed, skinless, bone-in chicken thighs
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 3 large garlic cloves, minced
- One 28-ounce can diced tomatoes
- 2 canned chipotles in adobo, coarsely chopped
- 1 cup chicken broth
- 24 corn tortillas
- 2 ounces Cotija cheese, crumbled
- Sliced scallions and chopped cilantro, for garnish
Frascatelli with Pecorino and Mustard Greens
By danyell923
Recipes & Menus | recipes Frascatelli with Pecorino and Mustard Greens Frascatelli, a semolina dumpling, is the o...
- 2 cups semolina flour (pasta flour)
- Kosher salt
- 1/4 cup (1/2 stick) unsalted butter
- 1 bunch mustard greens (about 6 ounces), center ribs and stems removed, leaves torn into pieces (about 6 cups)
- Freshly ground black pepper
- 1/4 cup grated Pecorino or Parmesan
Creamy Reuben Chowder with Rye Croutons
By danyell923
In a large enameled cast-iron casserole, melt the butter
- 1 tablespoon unsalted butter
- 1 large onion, very thinly sliced
- 3/4 pound smoked ham, diced
- 3/4 pound andouille sausage, halved lengthwise and sliced 1/2 inch thick
- 1 1/2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 pound sauerkraut—drained, rinsed and squeezed dry (1 1/2 cups)
- 1/4 cup crème fraîche
- 1/4 cup snipped chives
- 6 slices of rye bread, cubed and toasted
- Prepared horseradish, for serving
Baked Jalapeno Poppers
By danyell923
Directions Preheat the oven to 350 degrees F
- 12 fresh jalapeno peppers, halved lengthwise, stems, seeds and membranes removed
- 6 ounces cream cheese, softened
- 1 1/2 cups grated Monterey Jack or mozzarella cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne, or less, to taste
- 2 large eggs
- 2 tablespoons milk
- 8 teaspoons Essence, recipe follows
- 1 cup panko crumbs, or fine dry breadcrumbs
- 1/2 cup all-purpose flour
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme