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Recipes
Roasted Brussel Sprouts
By danyell923
Instructions: Preheat the oven to 475 degrees
- Ingredients
- 10-12 Brussels sprouts, trimmed and cut in half
- 1/4 cup olive oil
- 2-3 tablespoons balsamic vinegar
- 3/4 tsp Celtic sea salt
- 1/2 tsp Freshly ground black pepper
Ricotta Pizza with Fresh and Roasted Tomatoes
By danyell923
Directions Preheat oven to 500 degrees, with racks in upper and lower thirds
- 1 cup whole-milk ricotta
- 1 cup grated Parmesan (4 ounces)
- Salt and pepper
- 1 large egg, lightly beaten
- 1 pound pizza dough, thawed if frozen
- 4 tablespoons olive oil, divided
- 2 pints cherry or grape tomatoes
- 1 large tomato, preferably heirloom, cut into half-moons
- 2 tablespoons fresh oregano leaves, for serving
White Chocolate Mousse
By danyell923
Scrape the seeds out of the vanilla bean and combine with the liqueur in a small saucepan
- 1 vanilla bean, split lengthwise
- 3 tablespoons hazelnut liqueur (or other liqueur)
- 1 teaspoon unflavored gelatin powder
- 1 1/4 cups heavy cream
- 8 ounces white chocolate, chopped
- 1/3 cup plus 1 tablespoon pasteurized egg whites (from a carton), at room temperature
- 1/8 teaspoon cream of tartar
- Shaved dark chocolate, for topping
Cheesy Chive Bread
By danyell923
per serving 366 calories 14 grams of fat 8 grams saturated fat 12 grams protein 48 grams of carbs 2 grams of
- 1 loaf rustic bread
- 6 tablespoons unsalted butter, room temperature
- 1/3 cup grated Parmesan (1 1/2 ounces)
- 1 1/2 teaspoons grated lemon zest
- 2 tablespoons finely chopped chives
- Salt and pepper
Reuben Pigs in Blankets
By danyell923
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper
- 1/2 cup sauerkraut, drained and roughly chopped
- 3 tablespoons pickle relish
- 1 8-ounce tube crescent roll dough
- 2 ounces Swiss cheese, shredded (about 1/2 cup)
- 24 beef cocktail franks
- 1 large egg, lightly beaten
- Caraway seeds, for topping
- Thousand Island dressing and/or spicy brown mustard, for dipping (optional)
Double-Chocolate Layer Cake
By danyell923
Preheat the oven to 350°
- 2 cups plus 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- Unsalted butter, for greasing the pans
- 1 cup plus 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/3 cup dark brown sugar
- 1 cup canola oil
- 2 1/2 ounces bittersweet chocolate, melted
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- Mousse filling and Buttercream frosting (see note)
Rustic Garlic Chicken
By danyell923
Heat the oven to 400°. In a Dutch oven, heat the oil over moderately high heat
- 2 tablespoons cooking oil
- 1 chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 heads garlic, cloves separated
- 2 tablespoons flour
- 1 cup dry white wine
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 tablespoons butter
- 2 tablespoons chopped fresh parsley
Shaker-Style Lemon Bars
By danyell923
MAKE THE DOUGH In a bowl, using an electric mixer, beat the 1 stick plus 2 tablespoons of butter with the sugar and...
- 1 stick plus 2 tablespoons of unsalted butter
- 1/2 cup of sugar
- 1 large egg yolk
- 1 1/2 cups of all-purpose flour
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of kosher salt
- 1 large, firm lemon, scrubbed and halved lengthwise
- 1 tablespoon fresh lemon juice
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter, melted
- 2 large eggs
Celery Root Hash
By danyell923
Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skill...
- 1 large celery root (celeriac), peeled, cut into 3/4-inch pieces
- 1 pound sweet potatoes, peeled, cut into 3/4-inch pieces
- 2 sprigs thyme
- 1 bay leaf
- 1 cup low-sodium chicken broth
- 3 tablespoons olive oil
- 1/4 teaspoon cayenne pepper
- 1 red onion, sliced
- 1 garlic clove, thinly sliced
- Kosher salt, freshly ground pepper
- 5 slices bacon, cooked, crumbled
- Chopped fresh chives (for serving)
Celery Root Purée with Toasted Hazelnuts
By danyell923
Recipes & Menus | recipes Celery Root Purée with Toasted Hazelnuts Celery root and potatoes are a mash made in h...
- 3 pounds celery root, peeled, cut into 1/2-inch cubes
- 3 pounds russet potatoes, peeled, cut into 1-inch cubes
- Kosher salt
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- Freshly ground black pepper
- 1 tablespoon good-quality hazelnut oil
- 1/4 cup coarsely chopped toasted hazelnuts