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Baccala Salad

Baccala Salad

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Recipe courtesy Rao’s Restaurant

  • 2 pounds salt cod cut in 3-inch pieces
  • 1 cup olive oil
  • 4 cloves garlic
  • 1/2 cup lemon juice
  • 2 cups hot and sweet vinegar peppers
  • 1 cup Gaeta olives
  • 1/4 cup capers
  • 2 tablespoons chopped parsley
  • Salt and pepper, to taste
0/5 (0 Votes)

Russell's Fish Stew

Russell's Fish Stew

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Directions Heat the oil in a large pot over medium heat

  • 1/4 cup olive oil
  • 4 stalks celery
  • 1/2 onion, diced
  • 3 carrots, diced
  • 3 cloves garlic, diced
  • 1 (14 ounce) can stewed tomatoes
  • 2 1/2 cups water
  • 1 cup white wine
  • 1 (8 ounce) bottle clam juice
  • 1/4 cup sherry
  • 2 cubes chicken bouillon
  • 1/2 teaspoon red pepper flakes
  • salt and pepper to taste
  • 1/2 bunch cilantro
  • 1/2 pound medium shrimp - peeled and deveined
  • 1/2 pound white fish, cut into small chunks
0/5 (0 Votes)

Potato-Leek Focaccia

Potato-Leek Focaccia

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MAKE THE DOUGH In a saucepan, boil the potatoes in salted water until tender, about 25 minutes; drain

  • 2 large baking potatoes, peeled
  • Salt
  • 2 teaspoons active dry yeast
  • 1 cup warm water
  • 3 1/2 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil, plus more for brushing
  • 6 large leeks, halved lengthwise and sliced crosswise 1/8 inch thick
  • 1 1/2 teaspoons thyme leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 pound Emmental cheese, diced
  • Coarse sea salt
  • 2 tablespoons white truffle oil
4.4/5 (10 Votes)

Crisp Branzino Fillets with Zucchini and Fresh Tomato Jus

Crisp Branzino Fillets with Zucchini and Fresh Tomato Jus

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Puree the tomatoes in a blender

  • 2 pounds large beefsteak tomatoes, chopped
  • 1/4 cup sliced red onion
  • 1 garlic clove
  • 1 thyme sprig
  • 1 mint sprig
  • 1 parsley sprig
  • 1/2 teaspoon coriander seeds
  • Salt
  • Freshly ground pepper
  • 1/2 cup extra-virgin olive oil
  • 2 medium zucchini, thickly sliced
  • Eight 3-ounce branzino fillets, pin bones removed
  • Lemon zest strips, for serving
0/5 (0 Votes)

Apple Croustades with Brown Sugar-Bourbon Ice Cream

Apple Croustades with Brown Sugar-Bourbon Ice Cream

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Recipes & Menus | recipes Apple Croustades with Brown Sugar-Bourbon Ice Cream Layers of buttered and sugared phy...

  • 1/2 cup sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 vanilla bean, split lengthwise
  • 3 pounds large Honeycrisp apples (4–5), peeled, cored, cut into 1/2-inch cubes
  • 1 1/2 tablespoons brandy (optional)
  • 1 tablespoon fresh lemon juice
  • 1/8 teaspoon kosher salt
0/5 (0 Votes)

Peppermint-Meringue Brownie Cake

Peppermint-Meringue Brownie Cake

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Directions Make cake: Preheat oven to 350 degrees

  • For Cake Cooking spray 1 stick unsalted butter 8 ounces semisweet chocolate, chopped 1 cup granulated sugar 1/2 teaspoon fine salt 3 large eggs 3/4 cup all-purpose flour (spooned and leveled)
  • Cooking spray
  • 1 stick unsalted butter
  • 8 ounces semisweet chocolate, chopped
  • 1 cup granulated sugar
  • 1/2 teaspoon fine salt
  • 3 large eggs
  • 3/4 cup all-purpose flour (spooned and leveled)
  • For Meringue 4 ounces semisweet chocolate, chopped 1 tablespoon cornstarch 4 large egg whites Cream of tartar 1 cup superfine sugar 1/4 teaspoon peppermint extract
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon cornstarch
  • 4 large egg whites
  • Cream of tartar
  • 1 cup superfine sugar
  • 1/4 teaspoon peppermint extract
0/5 (0 Votes)

Pear Balm

Pear Balm

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In a cocktail shaker, muddle the lemon twist with 1 orange twist

  • 1 lemon twist
  • 2 orange twists
  • 1/2 juicy ripe pear, cored
  • Ice
  • 3 ounces chilled strong-brewed green tea
  • 3/4 ounce elderflower syrup
  • 1/4 ounce fresh lemon juice
4.4/5 (9 Votes)

Bacon-and-Egg Potato Salad

Bacon-and-Egg Potato Salad

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Put the potatoes in a medium saucepan and cover with cold water

  • 2 pounds small red-skinned potatoes, quartered
  • 1 pound bacon, chopped
  • 2 large eggs
  • 2 tablespoons red wine vinegar
  • 3/4 cup mayonnaise
  • 3 tablespoons whole-grain mustard
  • 6 scallions, finely chopped
  • 1 medium red onion, diced
  • 1 tablespoon sugar
  • Kosher salt and freshly ground pepper
4.6/5 (19 Votes)

Steamed Pork-and-Mushroom Shumai

Steamed Pork-and-Mushroom Shumai

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Make the filling: Peel the ginger by scraping it with a spoon, then grate 1 tablespoon

  • 1 1 1/2-inch piece ginger
  • 5 shiitake mushrooms
  • 1 scallion, finely chopped
  • 1/4 pound ground pork
  • 1 tablespoon light soy sauce
  • 1 tablespoon Shaoxing rice wine or dry sherry
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • Sea salt and freshly ground pepper
  • 12 to 14 square wonton wrappers
  • 1 large egg, lightly beaten
  • Dried goji berries or frozen peas and carrots, for topping (optional)
  • Vegetable oil, for brushing
  • 1 tablespoon Asian chile paste (such as sambal oelek)
  • 2 tablespoons light soy sauce
4.5/5 (20 Votes)

Pan-Seared Chickenwith Dried Cherry & Pistachio Quinoa

Pan-Seared Chickenwith Dried Cherry & Pistachio Quinoa

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Prepare the ingredients: Wash and dry the fresh produce

  • 3 Tablespoons Dried Cherries
  • 3 Tablespoons Pistachios
  • 2 Chicken Quarters
  • 2 Cloves Garlic
  • 1 Bunch Parsley
  • 1 Shallot
  • 1/2 Cup White Quinoa
  • 5 Ounces Spinach
  • 2 Ounces Feta Cheese, Crumbled
5/5 (1 Votes)