Danyell923's profile page
Recipes
Key Lime Whoopie Pies
By danyell923
per serving 213 calories 9 grams fat 3 grams saturated fat 4 grams protein 31 grams carbs 1 grams fiber
- 1 1/3 cups all-purpose flour (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 1 cup packed dark-brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon, divided
- 1/2 teaspoon fine salt
- 1/2 cup full-fat plain yogurt
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces cream cheese, room temperature
- 1 cup confectioners' sugar
- 1 tablespoon grated lime zest plus 3 tablespoons juice (from 6 key limes or 2 limes)
- 1/4 cup granulated sugar
Nacho Burgers
By danyell923
MAKE THE SALSA In a bowl, combine all of the ingredients and season with salt
- 3 tablespoons red wine vinegar
- 1 tablespoon vegetable oil
- 1 chipotle chile in adobo, seeded and minced
- 3 plum tomatoes, finely diced
- 2 tablespoons red onion, finely diced
- 3 tablespoons chopped cilantro
- Salt
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 1/2 cups milk
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons freshly grated pecorino cheese
- Salt
- Freshly ground pepper
- 1 1/2 pounds ground beef chuck
- Vegetable oil, for brushing
- Salt
- Freshly ground pepper
- 4 hamburger buns, split and toasted
- Sliced pickled jalapeños and blue corn tortilla chips, for topping
Cabbage and Raisin Slaw
By danyell923
Directions In a large bowl, whisk together olive oil, lemon juice, and mustard; season with salt and pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and pepper
- 1/2 head Napa cabbage
- 3/4 cup golden raisins
- 1/2 cup chopped toasted walnuts
Curried Chicken Pockets
By danyell923
Recipe courtesy Food Network Magazine
- 1 tablespoon vegetable oil, plus more for brushing
- 1 shallot, finely chopped
- 3/4 teaspoon curry powder
- 1/2 teaspoon grated peeled ginger
- 1 clove garlic, grated
- 1 cup shredded rotisserie chicken (skin removed)
- 1/4 cup frozen peas, thawed
- 1/4 cup plain low-fat yogurt
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon fresh lime juice
- Kosher salt
- All-purpose flour, for dusting
- 1 11-ounce tube refrigerated French bread dough
- 1 large egg
Chili-Rubbed Flat Iron Steaks with Quick Kimchi & Tomato Rice
By danyell923
Kimchi, Korea’s national dish, is usually fermented cabbage with a spicy-sweet-sour flavor that can be served alo...
- 2 Cloves Garlic
- 2-Inch Piece Ginger
- 1 Bunch Basil
- 1 Scallion
- 1/4 Head Napa Cabbage
- 3/4 Cup Brown Rice
- 1/4 Cup Rice Vinegar
- 1 Tablespoon Sugar
- 1 Tablespoon Sriracha
- 2 Flat Iron Steaks (5 Ounces Each)
- 2 Teaspoons Gochugaru (Korean Chili Flakes)
- 8-Ounce Can Tomato Sauce
- 1 Tablespoon Sesame Oil
Veal Meatballs with Mustard Greens
By danyell923
In a medium skillet, heat 2 tablespoons of the olive oil until shimmering
- 1/4 cup extra-virgin olive oil
- 1 cup minced onion
- 2 garlic cloves, minced
- 1/2 teaspoon ground fennel seeds
- 1/4 teaspoon mustard powder
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground coriander
- 1/4 teaspoon chipotle or other smoked chile powder
- 1 pound ground veal
- 1/2 cup fresh bread crumbs (2 ounces)
- 1/4 cup heavy cream
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/2 pound mustard greens, thick stems discarded and leaves chopped
- 1/3 cup chicken stock or low-sodium broth
Julia's Favorite Roast Chicken
By danyell923
Preheat the oven to 425°
- 2 1/2 tablespoons unsalted butter
- 1/3 cup finely diced carrots
- 1/3 cup finely diced onion
- 1/3 cup finely diced celery
- 1 teaspoon thyme, savory or mixed herbs, or 2 fresh thyme or savory sprigs
- One 3 1/2- to 4-pound chicken
- Salt
- Freshly ground pepper
- Parsley stems
- Celery leaves
- Six 1/8-inch-thick lemon slices
- 1/2 cup sliced onion
- 1/2 cup sliced carrots
- 1 tablespoon fresh lemon juice
- 3/4 cup chicken stock or broth
Fried Pickles with Spicy Mayo
By danyell923
Recipes & Menus | recipes Fried Pickles with Spicy Mayo While the restaurant makes its own mayonnaise and pickles...
- 1/2 cup mayonnaise
- 1 1/2 teaspoons Sriracha
- 1 teaspoon fresh lemon juice
- 1/2 garlic clove, mashed to a paste
- Kosher salt
- 2 cups grapeseed or vegetable oil
- 3/4 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 3/4 cup (or more) seltzer water or club soda
- 3 cucumber pickles, cut into 1/4-inch-thick rounds and patted dry
Zucchini-Ricotta Fritters
By danyell923
Mario Batali's Edible Garden, at the New York Botanical Garden in the Bronx, is named for two of his restaurants: t...
- 2 medium zucchini (about 7 ounces each), coarsely shredded
- 2 garlic cloves, very thinly sliced
- 3 large scallions, very thinly sliced
- 1/2 cup fresh sheep-milk ricotta cheese
- 2 large eggs
- 2 teaspoons finely grated lemon zest
- Kosher salt and freshly ground pepper
- 3/4 cup all-purpose flour
- Olive oil, for frying
- Lemon wedges, for serving
Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread
By danyell923
Recipes & Menus | recipes Slate-Grilled Porterhouse, Summer Vegetables, and Sourdough Bread To get the most out o...
- 4 tablespoons olive oil plus more for slate
- 2 2–2 1/2-inch-thick porterhouse steaks (about 4 pounds total), room temperature
- 1/4 cup herbes de Provence
- Kosher salt, freshly ground pepper