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Recipes
White Peach Green Tea Cocktail
By Dunjab
Mix 1 teaspoon of green tea leaves and powdered sugar in a saucer
- 2 teaspoons loose-leaf green tea leaves, divided
- 1 teaspoon powdered sugar
- 1 lime
- 3 tablespoons hot water
- ice cubes
- 1/2 fresh peach
- 1 1/2 ounces Grey Goose Vodka
- 2-3 teaspoons fresh lime juice
- Simple Syrup, to taste
Sriracha and Wasabi Deviled Eggs
By Dunjab
Sriracha is spicy red sauce
- 1 dozen large eggs
- 2 cups soy sauce
- 1/2 cup sake
- 10 star anise pods
- 1/2 cup chopped scallions
- 1/4 cup sugar
- 1/4 cup coarsely grated peeled fresh ginger
- 1/4 cup plus 1 tablespoon mayonnaise
- 1 tablespoon Sriracha
- 2 1/4 teaspoons wasabi paste
- 1/4 cup snipped chives
- Pinch of Chinese five-spice powder
Hühnerfrikassee
By Dunjab
Zubereitung Die gewaschene Poularde in 1 1/2 l kochendes Salzwasser legen
- 1 kg Poularde
- Salz
- 1 Bund Suppengrün
- 1 Zwiebel
- 1 Lorbeerblatt
- 1 Gewürznelke
- 25 g Butter
- 30 g Mehl
- 175 g Spargelstücke aus der Dose
- 150 g Champignons aus dem Glas
- 4 Eßlöffel Weißwein
- Etwas Zitronensaft
- 1 Teelöffel Zucker
- 2 Eigelb
- 4 Eßlöffel Sahne
- Pfeffer
- Worcestersoße
Potato Leek Soup
By Dunjab
1. Heat oil in a medium pot over medium heat
- 1 tablespoon olive oil
- 4 cups sliced leeks (tender parts only from about 3, trimmed)
- 1 large garlic clove, minced
- 1 qt. reduced-sodium chicken or vegetable broth
- 3 large russet potatoes, peeled and chopped
- 1 cup half-and-half
- 2 teaspoons kosher salt
Baked Potato Soup
By Dunjab
In a heavy bottomed soup pot, fry potato skins in bacon fat until crisp, remove and set aside with bacon
- 8 slices bacon, chopped and cooked until crisp (reserve fat)
- 3 lbs scrubbed russet potatoes, peeled and chopped (save potato skins)
- 1 large onion, chopped
- 2 medium garlic cloves, minced
- 1 C sourdough bread, cut in chunks
- 4 C chicken broth
- 1 C heavy cream
- 1 sprig fresh thyme
- 2 C sharp cheese, shredded
- 1/2 cup sour cream, plus extra for garnish
- B
- lack pepper, ground
- 3 scallions, chopped
Penne and Cauliflower With Mustard Breadcrumbs
By Dunjab
Cook pasta in a large pot of boiling salted water for 5 minutes(a little more if whole grain), stirring occasionall...
- 8 ounces penne, can be whole grain if desired
- 5 cups cauliflower florets, from fresh, broken in small sections
- 2 tablespoons butter
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 cups fresh whole wheat breadcrumbs, made from crustless country style bread
- 3/4 cup parmesan cheese (packed)
- 1/2 cup half & half light cream
- 2 teaspoons lemon peel, freshly grated
- Read more: http://www.food.com/recipe/penne-and-cauliflower-with-mustard-breadcrumbs-440926#ixzz1Jpj1kcw0
Plantain-Wrapped Crab Cakes with Avocado Aïoli
By Dunjab
Stir together first 6 ingredients
- 2 Tbsp. Old bay seasoning
- 1/4 cup mayonnaise
- 1 egg yolk
- 1 Tbsp. spicy brown mustard
- 1/4 tsp. hot sauce
- 1/8 tsp. Worcestershire sauce
- 1 lb. fresh jumbo lump crabmeat, drained and picked
- 1/2 cup pankp (Japanese breadcrumbs)
- 3/4 tsp. salt, divided
- 1/2 tsp. freshly ground pepper, divided
- 1 avocado
- 2 Tbsp. sour cream
- 1 Tbsp. fresh lime juice
- 3 green plantains
- 1/3 cup vegetable oil
Boeuf bourguignon
By Dunjab
1. Rindfleisch in ca. 80 g schwere Würfel schneiden
- 2 kg Rindfleisch, (am Stück, aus der Schulter; vorbestellen)
- 600 g Zwiebeln
- 400 g Bundmöhren
- 400 g Schalotten
- 60 g Butterschmalz
- Salz
- Pfeffer
- 1 El Tomatenmark
- 300 ml Rotwein
- 2 frische Lorbeerblätter
- 500 ml Rinderfond
- 800 g kleine festkochende Bio-Kartoffeln, (z.B. Linda)
- 80 g Speckscheiben
- 400 g braune Champignons
- 6 Stiele glatte Petersilie
- 30 g Butter
- 2 El Speisestärke
Mudslide Cookies
By Dunjab
Preheat oven to 400 degrees, line baking sheet with parchment paper Sift flour, baking powder, salt, set aside In h...
- 2/3 cup flour
- 1 pound semisweet chocolate
- 2 tsp. bakin gpowder
- 1 tsp. salt
- 5 large egss
- 6 tsp unsalted butter
- 1 3/4 cup sugar
- 6 oz unsweetened chocolate
- 1 1/2 tsp vanilla extract
- 1 pound milk chocolate
Risotto with Butternut Squash, leeks and basil
By Dunjab
• Heat 2 tablespoons oil in heavy large pot over medium-high heat
- 3 tablespoonsolive oil, divided
- 4 cups1/2-inch cubes peeled butternut squash (from 2 1/4 pounds squash)
- 3 cups1/2-inch-wide slices leeks (white and pale green parts only)
- 1 tablespoonchopped fresh thyme
- 2 cupsarborio rice
- 414-ounce cans (or more) vegetable broth
- 1 cupchopped fresh basil
- 3/4 cupfreshly grated Parmesan cheese plus additional (for serving)
- Read More http://www.bonappetit.com/recipes/quick-recipes/2010/12/risotto_with_butternut_squash_leeks_and_basil#ixzz1elrJj61x