Danyell923's profile page
Recipes
Caramelized Brussels Sprouts and Kale With Crispy Capers
By danyell923
DIRECTIONS 1. Heat 1 tablespoon of the oil in a large skillet
- 5 tablespoons olive oil
- 1/4 cup drained capers, patted dry
- 2 pounds Brussels sprouts, thinly sliced
- 1/2 red onion, thinly sliced
- Kosher salt and black pepper
- 8 cups baby kale (5 ounces)
- 1/4 cup fresh lemon juice
- 1 fresh long red pepper, thinly sliced
- 1/2 cup freshly grated Parmesan, plus more for garnishing
Hanger Steakwith Salsa Verde & Plantains
By danyell923
Makes Wash and dry the fresh produce
- 10 Hangar Steak
- 1 Green Plantain
- 1 Shallot
- 1 Bunch Parsley
- 2 Tablespoons Red Wine Vinegar
- 1 Large Clove Garlic
- 1 Lime
- 1 Avocado
- 1 Bunch Cilantro
Blackberry Oat Bran Muffins
By danyell923
per serving calories: 186 7 grams of fat 4 grams of saturated fat 5 grams of protein 28 grams of carbs 2 gram
- 1 1/2 cups all-purpose flour (spooned and level)
- 2/3 cup oat bran
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup plus 1 tablespoon sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 1/2 cup blackberries
Brussels Sprouts with Shallots and Salt Pork
By danyell923
Recipes & Menus | recipes Brussels Sprouts with Shallots and Salt Pork Clean and cut the brussels sprouts and sha...
- 1 cup 1/4-inch cubes salt pork or pancetta (about 8 ounces)
- 2 large shallots, peeled, quartered (about 1 1/2 cups)
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds brussels sprouts, outer leaves removed, trimmed, halved
- 1-2 tablespoons juice from jarred dill pickles
Grilled Flatbread
By danyell923
Recipes & Menus | recipes Grilled Flatbread These chewy-crisp flatbreads are just right for drizzling with chile...
- 2 1/2 teaspoons active dry yeast
- 4 3/4 cups all-purpose flour plus more for dusting
- 2 1/4 cups whole wheat flour
- 2 tablespoons kosher salt
- 1/2 cup sour cream
- Vegetable oil (for brushing)
Espresso Barbecue Sauce
By danyell923
In a large saucepan, melt the butter in the oil
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 1/2 cups chopped onion
- 4 garlic cloves, minced
- 1 serrano chile, minced
- 1 cup ketchup
- 1 cup brewed espresso
- 1/4 cup distilled white vinegar
- 3 tablespoons unsulfured molasses
- 2 teaspoons chile powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1/4 teaspoon Worcestershire sauce
Dark Chocolate-Pear Galette
By danyell923
Make the Crust In a food processor, pulse the flour with the sugar and salt
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cubed and chilled
- 1/2 tablespoon heavy cream
- 1/4 cup ice water
- TOPPING
- 4 large Bosc pears (2 pounds)—peeled, cored and cut into 1/2-inch dice
- 7 tablespoons turbinado sugar
- 1 large egg
- 2 tablespoons heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/3 cup coarsely chopped bittersweet or semisweet chocolate
- 3 tablespoons toasted hazelnuts
- 1/2 teaspoon flaky sea salt
- Vanilla ice cream or whipped cream, for serving
Sour Cream and Onion Hummus
By danyell923
Recipe courtesy Food Network Magazine
- 3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved
- 2 to 3 cloves garlic
- 1/4 cup tahini
- 1/4 cup fresh lemon juice
- 1 1/2 teaspoons dried minced onion
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons granulated garlic
- Kosher salt
Pickled Figs in Balsamic Vinegar
By danyell923
Fill a large pot with water, cover and bring to a boil
- Four 1/2-pint canning jars with lids and rings
- 1 1/4 cups sugar
- 2 cups water
- 3/4 cup balsamic vinegar
- 1 1/4 pounds small firm-but-ripe Black Mission figs (about 24)
White Chocolate-Cranberry Cheesecake
By danyell923
Make the crust: Set racks in the lower third and middle of the oven; preheat to 350 degrees F
- 18 whole graham crackers, finely crushed (about 2 cups crumbs)
- 2 tablespoons sugar
- Pinch of freshly grated nutmeg
- Pinch of salt
- 5 tablespoons unsalted butter, melted and slightly cooled
- 4 ounces white chocolate, chopped, plus shaved chocolate for topping
- 4 8-ounce packages cream cheese, at room temperature
- 1 cup sour cream
- 1 cup plus 2 tablespoons sugar
- 4 large eggs
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1-pound bag cranberries (thawed and drained if frozen)
- 1 cup sugar
- 1 teaspoon grated orange zest
- 2 tablespoons fresh orange juice