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Recipes
Fig Bars with Red Wine and Anise Seeds
By danyell923
MAKE THE FILLING In a saucepan, combine the figs, wine, sugar, lemon zest, anise seeds and 1 cup of water and bring...
- 1 1/2 cups chopped stemmed dried black figs (10 ounces)
- 3/4 cup dry red wine
- 1/3 cup sugar
- 3/4 teaspoon grated lemon zest
- 3/4 teaspoon anise seeds
- 1 stick unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1/2 teaspoon kosher salt
- 1 large egg
- 1 1/2 cups all-purpose flour, plus more for dusting
Michael Symon's Eye of Round Roast
By danyell923
step 1 ingredients 1 4 pound Eye Round Roast (or Rump Roast; Beef Shank; or Prime Rib) Salt and Pepper ...
- 1 4 pound Eye Round Roast (or Rump Roast or Prime Rib)
- Salt and Pepper
- Olive Oil
- 4 Garlic cloves (unpeeled; smashed)
- 4 sprigs Rosemary
Shrimp Tacos with Tomatillo Salsa
By danyell923
In a medium saucepan, combine the tomatillos, onion, jalapeño and garlic with 1 cup of water and bring to a boil
- 1/2 pound tomatillos—husked, rinsed and quartered
- 1/2 small onion, quartered
- 1 jalapeño, seeded and chopped
- 3 garlic cloves
- Kosher salt
- Freshly black pepper
- 1/4 cup finely chopped cilantro
- 2 celery ribs, thinly sliced crosswise
- 1 1/4 pounds medium shrimp (about 36), shelled and deveined
- Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
- Extra-virgin olive oil, for brushing
- 12 corn tortillas, warmed
- Shredded green cabbage and parsley leaves, for serving
Corn Salad with Cilantro & Caramelized Onions
By danyell923
Cook the corn on the cob in a large pot of boiling water for about 10 minutes
- 6 ears of fresh corn
- 6 slices pancetta
- 1 large red onion, peeled and diced
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 1/4 cup finely chopped fresh cilantro
- salt and freshly ground pepper to taste
Mini Cheesecakes with Wine Gelées
By danyell923
Preheat the oven to 325°
- 3 tablespoons unsalted butter, melted, plus more for brushing
- 7 whole graham crackers
- 1/2 cup plus 1 tablespoon sugar
- 1 large egg
- 1 large egg yolk
- Pinch of salt
- One 10 1/2-ounce log of fresh goat cheese, softened
- 1/2 cup plus 2 tablespoons crème fraîche (5 ounces)
- 1 envelope unflavored gelatin
- 2 1/2 tablespoons cold water
- 3 tablespoons each of orange Muscat, rosé, Pinot Noir and tawny port
- 4 teaspoons sugar
Skillet Corn Bread with Figs, Feta and Rosemary
By danyell923
Marcia Kiesel studs corn bread with sweet, chewy figs and salty feta
- 1 1/2 cups yellow stone-ground cornmeal
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 2 teaspoons chopped rosemary leaves
- 1 teaspoon kosher salt
- 1 cup plus 2 tablespoons buttermilk
- 2 large eggs
- 8 small, plump dried Black Mission figs, cut into 1/2-inch pieces
- 1/2 cup crumbled French feta cheese
- 3 tablespoons unsalted butter, melted
- 1 tablespoon vegetable oil
Grilled Beets with Burrata and Poppy Seed Vinaigrette
By danyell923
Recipes & Menus | recipes Grilled Beets with Burrata and Poppy Seed Vinaigrette Burrata is a type of fresh mozza...
- 1 small shallot, finely chopped
- 2 tablespoons Sherry vinegar
- 2 teaspoons poppy seeds
- 1 teaspoon Dijon mustard
- 1 teaspoon finely grated orange zest
- 1/4 cup vegetable oil
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- 1 1/2 pounds mixed baby beets (any color), trimmed, divided
- 1 bunch scallions, root ends trimmed
- 1 pound burrata or fresh mozzarella, cut into 8 wedges
Black Forest Trifle
By danyell923
Prepare cake mix according to package directions using an 8” square or round cake pan
- 1 (8 oz.) package no-sugar-added low-fat chocolate cake mix (Pillsbury)
- 4 -serving-size package sugar-free instant chocolate pudding mix
- 2 cups fat-free milk
- 1 lb. fresh pitted dark sweet cherries or one 16 oz. package frozen unsweetened pitted
- dark sweet cherries, thawed and well drained
- 2 cups frozen fat-free whipped dessert topping, thawed
- Unsweetened cocoa powder (opt)
Seared Steak Lettuce Cups
By danyell923
Recipes & Menus | recipes Seared Steak Lettuce Cups If you're looking for fresh hits of color and crunch for the
- 1/4 1/4 1 1/2 1 to hothouse or Persian cucumber, 1/4 cup thinly sliced scallions, 1 1/2 tablespoons fresh lime juice, and 1 teaspoon finely grated peeled ginger in a medium bowl. Season to taste with kosher salt and set aside.
- 2 2 salad among lettuce cups; garnish with 2 tablespoons chopped salted roasted peanuts and 2 tablespoons thinly sliced fresh mint leaves. Drizzle with Asian sweet chili sauce.
- Read More http://www.bonappetit.com/recipes/2012/10/seared-steak-lettuce-cups#ixzz2CWBk8FuW
Italian Seafood Stew
By danyell923
Directions In a large pot, heat oil over medium
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, smashed and peeled
- 2 sprigs thyme
- 3/4 cup dry white wine, such as Pinot Grigio
- 1 can (14.5 ounces) diced tomatoes
- 3 dozen small clams, scrubbed and rinsed
- 1 pound boneless, skinless cod or other firm, white-fleshed fish, cut into 2-inch pieces
- Salt and pepper
- Fresh parsley leaves (optional)