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Recipes
Fried Zucchini and Mozzarella
By danyell923
Recipe courtesy Food Network Magazine
- 2 eggs
- 1/4 cup water
- 1/2 cup flour
- 3/4 cup breadcrumbs
- 2 tablespoons chopped parsley
- salt
- pepper
- 1 zucchini cut into sticks
- 12 bocconcini
- 1/2 cup olive oil
Flash-Roasted Broccoli with Spicy Crumbs
By danyell923
Preheat the oven to 425°
- 2 ounces sliced pepperoni
- 1 garlic clove, sliced
- 1 cup panko (Japanese bread crumbs)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 pounds broccoli, trimmed and cut into long spears
- Salt
- 2 tablespoons Dijon mustard
Mustard Cream
By danyell923
combine all ingredients and refrigerate at least 1 hour before serving
- 2/3 cup mayonnaise
- 1/4 cup heavy cream
- 1 tbsp lemon juice
- 1 tbsp whole grain mustard
- 1 tbsp mustard powder
- 1/4 tsp Worcestershire sauce
- salt
- pepper
Chicken Breasts with Artichoke-Olive Sauce
By danyell923
Preheat the oven to 400°
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 3 garlic cloves, minced
- 1 tablespoon chopped oregano
- One 10-ounce box frozen artichoke hearts, thawed and patted dry
- 8 pitted kalamata olives, halved
- 1/2 cup coarsely crumbled feta cheese
- Salt and freshly ground pepper
- Four 6-ounce skinless, boneless chicken breast halves
- 2 tablespoons chopped parsley
Black Bean Burgers
By danyell923
Most veggie burgers are a pale imitation of the all-beef original, but even with ordinary black beans in place of R...
- 1 1/4 cups dried black beans, rinsed and picked over, then soaked for 4 hours and drained
- Kosher salt
- 3 1/2 tablespoons extra-virgin olive oil
- 1/3 cup farro
- 1 small onion, finely diced
- 1/4 teaspoon crushed red pepper
- 1 garlic clove, minced
- 2 large eggs, lightly beaten
- 1 cup coarse fresh bread crumbs
- 1/4 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 teaspoon freshly ground pepper
- Vegetable oil, for sautéing
- 8 toasted buns
- Smoky Red Pepper Spread and thickly sliced red onions, for serving
Udon with Preserved Mustard Greens and Chile Sauce
By danyell923
In a large bowl, toss the mustard greens with 1 teaspoon of salt
- 12 ounces mustard greens, stems discarded and leaves torn
- Kosher salt
- One 3-pound chicken, cut into 12 pieces
- One 4-inch piece of kelp or kombu, rinsed
- 2 Fresno chiles—stemmed, seeded and thinly sliced
- 1 tablespoon Asian fish sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon mala sauce or other preserved chile flakes in oil (see Note)
- Two 8-ounces packages frozen udon noodles
Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts
By danyell923
Preheat the oven to 350°
- 6 medium beets (1 1/2 pounds), trimmed
- 2 small garlic cloves, minced
- 1 small red chile, seeded and minced
- 1 cup plain Greek yogurt
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 tablespoon za’atar
- Salt
- 1/4 cup roasted skinned hazelnuts, chopped
- 2 tablespoons goat cheese, crumbled
- 2 scallions, thinly sliced
- Warm bread, for serving
Kaffir LimeCoconut Glaze
By danyell923
This creamy doughnut glaze is made with rich coconut milk that's been simmered with fragrant Kaffir lime leaves
- 1/2 cup plus 2 tablespoons coconut milk
- 4 fresh kaffir lime leaves, twisted
- 3 1/2 cups confectioners' sugar
- 1 1/2 teaspoons light corn syrup
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon table salt
Slow-Cooker Black Bean and Zucchini Chili
By danyell923
Directions In a 4- to 6-quart slow cooker, combine the beef, tomatoes, beans, zucchini, onions, tomato paste, garl...
- 1 1/2 pounds ground beef
- 1 28-ounce can diced fire-roasted tomatoes
- 2 15.5-ounce cans black beans, rinsed
- 3 medium zucchini (about 1 pound), cut into 1/2-inch pieces
- 2 medium onions, chopped
- 1/4 cup tomato paste
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- kosher salt and black pepper
- sour cream, cut-up avocado, and chopped fresh cilantro, for serving
Whip It: The Best Frosting Ever
By danyell923
Whisk flour, milk, vanilla bean, and coconut rum together in a small saucepan over medium heat
- 5 tbsp flour
- 1 cup milk
- seeds of 1 vanilla bean
- 1 tablespoon coconut rum
- 1 cup butter
- 1 cup sugar