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Recipes
Roasted Vegetable Pasta
By danyell923
Preheat the oven to 425 degrees F
- Kosher salt
- 2 small zucchini, halved lengthwise and sliced 1/2 inch thick
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 3 tablespoons extra-virgin olive oil
- Freshly ground pepper
- 1 small onion, diced
- 2 cloves garlic, thinly sliced
- 1 28-ounce can diced tomatoes
- 1/2 cup grated pecorino romano or parmesan cheese, plus more for topping
- 9 ounces fresh linguine
- 1/2 cup chopped fresh basil
Raspberry-Chocolate Parfaits
By danyell923
Toss 1/2 cup raspberries with 1 tablespoon chocolate liqueur; layer with crumbled brownies and chocolate ice cream ...
- 1/2 cup raspberries
- 1 tablespoon chocolate liqueur
Cultured Butter
By danyell923
In a large bowl, whisk the heavy cream with the buttermilk or crème fraîche
- 1 quart heavy cream
- 1/3 cup buttermilk or crème fraîche
- Ice water
Gâteau Breton aux Pommes
By danyell923
An 8"-diameter cake pan Bring sugar and ¼ cup water to a boil in a small saucepan over medium-high heat, stirring...
- sugar
- heavy cream
- Tbsp. unsalted butter
- kosher salt
- (1 1/2 sticks) unsalted butter, melted, slightly cooled, divided, plus more, room temperature, for pan
- all-purpose flour plus more for pan
- firm, tart apples (such as Pink Lady or Braeburn; about 2 lb.), peeled, cored, sliced 1/2” thick
- plus 1 cup plus sugar, divided
- baking powder
- kosher salt
- finely grated lemon zest
- large eggs
- Crème fraîche (for serving)
Braised Root Vegetables and Cabbage with Fall Fruit
By danyell923
Preheat the oven to 350°
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, thinly sliced
- 4 carrots, sliced 1/3 inch thick
- 4 large radishes, quartered
- 4 baby turnips, peeled and quartered
- 3/4 pound Savoy cabbage, cored and coarsely chopped
- 1 Golden Delicious apple—peeled, cored and cut into 1-inch pieces
- 2 garlic cloves, thinly sliced
- Salt
- Freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 1 Bosc pear—peeled, cored and cut into 1-inch pieces
Roasted Red-Pepper Soup
By danyell923
Recipe courtesy Food Network Magazine
- 2 tablespoons extra-virgin olive oil
- 2 large potatoes, peeled and cut into small pieces
- 2 stalks celery, chopped
- 2 shallots or 1/2 red onion, chopped
- Kosher salt and freshly ground pepper
- 1 12-ounce jar roasted red peppers, drained and rinsed
- 4 to 5 sun-dried tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 2/3 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/3 cup shredded pepper jack cheese
- 4 sourdough dinner rolls
Ricotta and Sage Fried Meatballs
By danyell923
Recipes & Menus | recipes Ricotta and Sage Fried Meatballs These little show-stoppers will incite a fried food fr...
- 1/3 cup whole-milk ricotta
- 2 tablespoons vegetable oil plus more for frying
- 3 garlic cloves, minced
- 2 teaspoons fennel seeds, toasted, lightly crushed
- 1 1/4 teaspoons dried sage
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 8 ounces ground pork
- 24 fresh sage leaves
- 3/4 cup all-purpose flour
- 1 large egg, beaten to blend
- 2 cups panko (Japanese breadcrumbs)
- Marinara sauce, warmed (optional)
Sour Cream-Chive Dip
By danyell923
Directions Whisk together sour cream, yogurt, mayonnaise, chives, garlic, lemon zest, and lemon juice
- 1/2 cup sour cream
- 3/4 cup nonfat plain Greek yogurt
- 1/4 cup mayonnaise
- 1 bunch chives, finely chopped (2/3 cup)
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice
- Salt and pepper
- Grape tomatoes, for serving
- Celery sticks, for serving
"Burnt" Carrots and Parsnips
By danyell923
Got some burned bits? Great job! The natural sugars in the root vegetables, along with the brown sugar, will carame...
- 1 1/2 pounds carrots, peeled, halved lengthwise, cut into 4-inch pieces
- 1 1/2 pounds parsnips, peeled, cut into 4-inch pieces
- 2 tablespoons olive oil
- Kosher salt, freshly ground pepper
- 1/4 medium onion, finely chopped
- 4 tablespoons unsalted butter, cut into pieces
- 1/4 cup bourbon
- 3 tablespoons dark brown sugar
Corned Beef Hash
By danyell923
Corned beef Place corned beef in a large Dutch oven or other heavy pot and add water to cover by 1”
- INGREDIENTS
- corned beef
- 2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included
- 4 sprigs flat-leaf parsley
- 3 bay leaves, torn
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 1 medium onion, peeled, halved through root
- 1 large russet potato, peeled, halved crosswise
- hash
- 1/4 cup chopped fresh flat-leaf parsley, plus more for serving
- Kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 1 teaspoon distilled white vinegar
- 4 large eggs
- Chopped fresh chives (for serving)