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Recipes
Electric Skillet Cheesecake
By danyell923
I got this recipe in High School Home Ec
- 3/4 cup graham cracker crumbs
- 1/4 cup butter, softened
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 1 (8 ounce) package cream cheese, softened
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon rind, grated
- 2 cups sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 2 cups frozen strawberries, drained and partially frozen
Scallops in Yellow Curry with Spicy Grapefruit Salad
By danyell923
MAKE THE CURRY In a skillet, toast the cardamom, star anise, coriander and cumin over moderately low heat, stirring...
- 2 green cardamom pods
- 1 whole star anise pod
- 1/2 tablespoon whole coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon canola oil
- 4 garlic cloves, peeled and crushed
- Two 1/4-inch pieces of unpeeled ginger
- 1/2 tablespoon ground turmeric
- 1/2 tablespoon sugar
- Kosher salt
- 2 1/2 cups unsweetened coconut milk
- 2 tablespoons Asian fish sauce
- Pinch of saffron threads
- 2 tablespoons fresh lime juice
- 1 cup Thai basil leaves, torn
- 1 small red onion, thinly sliced
- 2 lemongrass stalks, tender inner bulbs only, finely chopped
- 3 tablespoons fresh lime juice
- 2 Thai chiles, minced
- 2 tablespoons Asian fish sauce
- 2 teaspoons sugar
- 3 large Ruby Red grapefruits
- 1/4 cup mint leaves, torn
- 1/4 cup canola oil
- 24 large sea scallops (2 pounds)
- Kosher salt
- 3/4 cup salted roasted cashews
Rice Vermicelli with Chicken and Nuoc Cham
By danyell923
Recipes & Menus | recipes Rice Vermicelli with Chicken and Nuoc Cham Nuoc cham, the Vietnamese condiment that dre...
- 1 1/2 pounds skin-on, bone-in chicken breasts (about 2)
- Kosher salt
- 1 large shallot, thinly sliced crosswise, separated into rings
- 1/2 cup vegetable oil
- 8 ounces rice vermicelli noodles
- 1 Fresno chile or red jalapeño, with seeds, finely chopped
- 1 small garlic clove, finely grated
- 1/3 cup fresh lime juice
- 1/4 cup fish sauce (such as nam pla or nuoc nam)
- 2 tablespoons light brown sugar
- 4 baby white turnips, trimmed, thinly sliced into rounds
- 4 radishes, trimmed, thinly sliced into rounds
- 1 1/2 cups fresh Thai or sweet basil leaves, divided
Halibut and Corn Hobo Packs with Herbed Butter
By danyell923
In a mini food processor, pulse the chives and tarragon leaves until chopped
- 1/4 cup snipped chives
- 2 tablespoons tarragon leaves
- 1 stick unsalted butter, softened
- Salt
- Freshly ground white pepper
- 2 ears of corn, kernels cut from the cobs
- 4 large shiitake mushrooms, stemmed and caps thinly sliced
- 4 skinless halibut fillets (6 ounces each)
- 8 baguette slices, cut on the diagonal
Swiss Spinach Strudel
By danyell923
Heat oven to 400°F
- 1 egg
- 1/2 cup chive and onion light cream cheese spread (from 8-oz. container)
- 1 (9-oz.) pkg. Green Giant® Frozen Spinach, thawed, squeezed to drain*
- 4 oz. (1 cup) shredded Swiss cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/8 to 1/4 teaspoon nutmeg
- 1/8 teaspoon hot pepper sauce
- 1 (8-oz.) can Pillsbury® Refrigerated Reduced Fat or Regular Crescent Dinner Rolls
- 1/4 cup sliced almonds
- Olive oil nonstick cooking spray or regular cooking spray
- 2 tablespoons Progresso® Italian Style Bread Crumbs
Candied Grapefruit Cupcakes
By danyell923
Directions Make the candied zest: Remove the grapefruit zest with a vegetable peeler and slice into thin strands
- 1 red grapefruit
- 3 tablespoons elderflower liqueur (such as St-Germain)
- 1/2 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon finely grated red grapefruit zest
- 1/2 cup milk
- 1 stick unsalted butter, at room temperature
- 3 cups confectioners' sugar
- 2 drops red food coloring (optional)
- 1 tablespoon finely grated red grapefruit zest, plus segments for topping
- 2 tablespoons elderflower liqueur (such as St-Germain)
Crostini with Ricotta and Broccoli Rabe
By danyell923
Directions Trim and cut broccoli rabe into 1/2-inch pieces and place in a large skillet
- 1/2 bunch broccoli rabe
- 3 tablespoons olive oil
- 3 tablespoons water
- Salt and pepper
- 3 tablespoons heavy cream
- 1 teaspoon lemon juice
- 1 1/2 cups whole-milk ricotta
- 20 crostini
- Grated zest of 1 lemon
Grilled Asparagus Salad
By danyell923
Light a grill or preheat a grill pan
- 1 pound asparagus
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt
- Freshly ground pepper
- 4 lightly packed cups mesclun
- 1 seedless cucumber, cut into 1/2-inch dice
- 1 cup grape tomatoes, halved
- 1 cup drained and rinsed canned chickpeas
- 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
- 8 ounces sharp white cheddar, cut into 1/4-inch dice
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon grainy mustard
- 1 tablespoon chopped tarragon
- 3 cups pita chips
Poached Eggs with Bacon Crumbs and Spinach
By danyell923
In a food processor, pulse the baguette pieces until coarse crumbs form
- 2 ounces day-old baguette, cut into 1/2-inch pieces
- 1/4 pound bacon, minced (1 1/4 cups)
- Kosher salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 10 ounces baby spinach
- 1 tablespoon distilled white vinegar
- 4 large eggs
- Freshly grated nutmeg, for garnish
Broccolini with Crispy Lemon Crumbs
By danyell923
What Top Chef fan could forget CJ Jacobson's soggy, brown Broccolini from Season 3? When challenged to prepare the ...
- 2 slices of white bread, torn
- 2 tablespoons unsalted butter
- 1/2 teaspoon crushed red pepper
- 1 teaspoon finely grated lemon zest
- Salt
- 2 bunches Broccolini (8 ounces each), ends trimmed
- 3 tablespoons extra-virgin olive oil
- 1 small shallot, very finely chopped
- Lemon wedges, for serving