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Recipes
Fried Dill Pickles
By danyell923
In a small bowl, mix together the egg, milk, 1 tablespoon of flour, and Worcestershire sauce
- 1 egg, beaten
- 1 cup milk
- 1 tablespoon all-purpose flour
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 3/4 teaspoon ground black pepper
- 3 1/2 cups all-purpose flour
- 1 (32 ounce) jar sliced dill pickles, drained
- 1 quart vegetable oil for deep-frying
The Cheesiest Mashed Potatoes
By danyell923
In a large saucepan, cover the potatoes with 2 inches of water
- 2 large baking potatoes
- 6 tablespoons unsalted butter
- 1 1/2 cups heavy cream
- 1 large garlic clove, minced
- 2 cups of shredded mozzarella (6 ounces)
- 2 cups of shredded imported Comté or Fontina cheese (6 ounces)
- Salt
Citrus and Garlic Pork Shoulder
By danyell923
In a mortar, combine the 1 tablespoon of olive oil with the garlic, oregano, cumin, 1 tablespoon of salt and 1 1/2...
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 4 garlic cloves, crushed
- 1 tablespoon fresh oregano leaves
- 1 teaspoon ground cumin
- Kosher salt
- Freshly ground pepper
- 1 cup fresh lime juice (about 6 limes)
- 1/4 cup fresh orange juice
- 1 onion, thinly sliced
- One 6-pound skinless, bone-in pork shoulder
- 30 to 40 pounds hardwood charcoal
Chicken Breasts with Mushroom Cream Sauce
By danyell923
Season chicken with pepper and salt on both sides
- 2 5-ounce boneless, skinless chicken breasts, trimmed and tenders removed (see Tip)
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 1 tablespoon canola oil
- 1 medium shallot, minced
- 1 cup thinly sliced shiitake mushroom caps
- 2 tablespoons dry vermouth, or dry white wine
- 1/4 cup reduced-sodium chicken broth
- 2 tablespoons heavy cream
- 2 tablespoons minced fresh chives, or scallion greens
Broccoli Pecorino Tart
By danyell923
Directions Preheat oven to 400 degrees
- All-purpose flour, for work surface
- 1 sheet puff pastry, thawed
- 1 bunch broccoli, cut into small florets, stalks peeled and thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon red-pepper flakes
- Salt and pepper
- 1/2 cup shaved Pecorino Romano (2 ounces)
Tortellini with Lemon and Brussels Sprouts
By danyell923
Directions In a large pot of boiling salted water, cook brussels sprouts until crisp-tender, about 4 minutes
- 1 pound brussels sprouts, trimmed and quartered
- 3 tablespoons unsalted butter
- 1 medium yellow onion, thinly sliced
- 1 pound frozen cheese tortellini
- Zest and juice from 1 lemon
Hungarian Kiffle
By danyell923
1) In a glass bowl, cream butter for 5 minutes using a hand mixer
- 2 1/4 cup All Purpose flour
- 1 cup of unsalted Butter which is equal to 2 sticks of unsalted butter-at room temperature
- 8 oz cream cheese-at room temperature
- 1 tbsp of milk
- 1 Tbsp powdered sugar
- Pinch of salt
- 1/2 tsp baking powder
- 2 cans of 12 ounce pie filling
- Lots of Plastic wrap/wax paper
Grilled Oysters
By danyell923
Recipes & Menus | recipes Grilled Oysters Choose oysters with a deep, round shape—they're better at capturing t...
- 3 dozen large oysters
- Herb Butter
- Lemon wedges
- Hot sauce
Horseradish Cream
By danyell923
If using heavy cream, beat it lightly first to thicken it so you can dollop it onto things
- 1/2 cup sour cream, creme fraiche, or heavy cream
- 1 to 2 Tbsp. freshly grated horseradish or jarred horseradish (not the creamy variety)
- Salt and freshly ground black pepper
Flaky Bread
By danyell923
Whisk kosher salt and 3 cups flour in a large bowl
- 1 teaspoon kosher salt
- 3 cups all-purpose flour, plus more for surface
- 6 tablespoons unsalted butter, melted, plus more, room temperature, for brushing (about 10 )
- Flaky sea salt (such as Maldon)
- Olive oil (for parchment)