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Recipes
Aqua di Vida Spiced Sangria
By danyell923
In a large pitcher, combine all of the ingredients except the sparkling wine and ice
- One 750-milliliter bottle dry red wine, preferably Tannat
- 1 cup brandy
- 3/4 cup fresh orange juice
- 3/4 cup fresh lemon juice
- 1/2 cup confectioners’ sugar
- 1 orange, thinly sliced crosswise
- 1 Pink Lady apple, thinly sliced crosswise
- 6 whole cloves
- 2 star anise pods
- 1 1/2 cups dry sparkling wine, such as cava
- Ice, for serving
Asian Pork, Mushroom and Noodle Stir-Fry
By danyell923
This stir-fry calls for succulent pork tenderloin, shiitake, bok choy and chewy noodleseither Japanese curly nood...
- 8 ounces Japanese curly noodles or instant ramen
- 3/4 cup chicken stock or low-sodium broth
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing or dry sherry
- 2 teaspoons Asian sesame oil
- 1/2 teaspoon crushed red pepper
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 3 tablespoons vegetable oil
- 3 large garlic cloves, thinly sliced
- 2 large eggs, beaten
- 1 pound pork tenderloin, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper
- 10 ounces shiitake mushrooms, stemmed and thinly sliced
- 2 heads baby bok choy, sliced crosswise 1/4 inch thick
Broiled Fish with Artichoke Salad
By danyell923
Directions Heat broiler, with rack in top position
- Cooking spray
- 6 ounces sole or flounder (1 medium or 2 small fillets)
- Coarse salt and ground pepper
- 1/3 cup marinated artichoke hearts, quartered, plus 2 teaspoons marinade
- 1 anchovy fillet, minced
- 2 teaspoons artichoke marinade
- 2 cups torn butter lettuce, such as Bibb or Boston
Hot Chile Grilled Cheese
By danyell923
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes
- 4 poblano peppers (see Note)
- 1 14-ounce can pinto beans, preferably low-sodium
- 3 tablespoons prepared salsa
- 1/8 teaspoon salt
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- 2 tablespoons low-fat plain yogurt
- 3 scallions, sliced
- 2 tablespoons chopped fresh cilantro
- 8 slices sourdough bread
Horseradish-and-Parsley-Stuffed Rib-Eye Roast
By danyell923
Combine anchovies, garlic, parsley, horseradish, oil, red pepper flakes, and nutmeg in a small bowl; season with sa...
- 8 anchovy fillets packed in oil, drained, finely chopped
- 4 garlic cloves, finely grated
- 1 cup finely chopped fresh parsley
- 1/3 cup grated horseradish
- 1/3 cup olive oil
- 2 teaspoons crushed red pepper flakes
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 1 4–5-lb. boneless beef rib-eye roast
Turkey and Vegetable Chow Fun
By danyell923
Recipe courtesy Food Network Magazine
- Kosher salt
- 12 ounces wide rice noodles, pappardelle or fettuccine
- 2 teaspoons toasted sesame oil
- 1/4 cup oyster sauce
- 2 tablespoons rice vinegar (not seasoned)
- 3 tablespoons vegetable oil
- 1 small Japanese eggplant, sliced into rounds
- 4 ounces mixed mushrooms, cut into pieces (about 1 cup)
- 2 cloves garlic, chopped
- 3/4 pound ground turkey
- 1 bunch scallions, sliced
- 1/4 cup fresh cilantro, roughly chopped
- Sriracha or other Asian chile sauce, for serving (optional)
Shrimp Salad with Sherry Vinaigrette
By danyell923
In a medium saucepan, heat 1 tablespoon of the olive oil
- 5 tablespoons extra-virgin olive oil
- 1 1/4 pounds medium shrimp—shelled and deveined, shrimp halved lengthwise, shells reserved
- Salt
- Freshly ground pepper
- 2 tablespoons sherry vinegar
- 6 ounces watercress (10 cups packed), thick stems discarded
Seared Pork Tenderloin Medallions with Roasted Carrot, Avocado & Orange Salad over Farro
By danyell923
Prepare the ingredients: Preheat the oven to 425°F
- 12 Ounces Pork Tenderloin
- 1 Avocado
- 1 Carrot
- 1 Bunch Parsley
- 1 Bunch Oregano
- 1 Small Red Onion
- 1 Lime
- 2/3 Cup Farro
- 1 Orange
- 1 Tablespoon Honey
- 1 Teaspoon Hot Hungarian Paprika
- 1 Teaspoon Ground Cumin
Sarah's Smashed Potatoes
By danyell923
Directions Preheat oven to 450 degrees
- 1 1/2 pounds small potatoes
- Coarse salt
- 3 tablespoons olive oil
Vidalia Onion Soufflés
By danyell923
In a very large skillet, melt the stick of butter over moderately low heat
- 1 stick unsalted butter, plus more for greasing
- 4 pounds Vidalia or other sweet onions, thinly sliced
- Salt
- 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 6 large eggs
- 2 cups heavy cream
- 3/4 cup freshly grated Parmigiano-Reggiano cheese