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Recipes
Penne with Tomato, Bacon and Cheese Sauce
By Dunjab
Sauté bacon in heavy large saucepan over medium heat until crisp
- 6 bacon slices, chopped
- 6 large garlic cloves, finely chopped
- 1/2 cup dry red wine
- 1 28-ounce can diced tomatoes in juice
- 1 tablespoon tomato paste
- 1 1/2 teaspoons dried oregano
- 1/4 teaspoon dried crushed red pepper
- 4 tablespoons chopped fresh Italian parsley
- 1 pound penne
- 1/2 to 3/4 cup crumbled blue cheese, feta cheese or coarsely grated Parmesan cheese
- Read More http://www.epicurious.com/recipes/food/views/Penne-with-Tomato-Bacon-and-Cheese-Sauce-102537#ixzz1Aaty0Boo
Lauren's Chocolate Pots de Creme
By Dunjab
Heat oven to 325 degrees. Put a deep roasting pan, filled with two inches of water in the oven while preparing the...
- 4 cups heavy cream
- 2-4 teaspoons sugar (to taste)
- 8 oz bittersweet chocolate – melted
- 6 egg yolks
Sweet-and-Spicy Baby Back Ribs
By Dunjab
Preheat the oven to 325 degrees F
- 3 1-pound racks baby back pork ribs
- Juice of 1 lemon
- Kosher salt and freshly ground pepper
- 1/2 cup lager-style beer
- 4 tablespoons unsalted butter
- 8 cloves garlic, thinly sliced
- 1 tablespoon chipotle chile powder
- 1 cup Thai sweet chile sauce (such as Mae Ploy)
- 2 tablespoons packed light brown sugar
- 1/3 cup rice vinegar (not seasoned)
Gorgonzola Dip
By Dunjab
Combine and let sit one hour before serving
- 8 oz crumbled gorgonzola cheese
- 1/2 cup olive oil
- 4 cloves of garlic crushed
- 1/2 cup finely chopped red onion
- 2 tbsp red vinegar
- 1 tbsp lemon juice
- few grinds of pepper
Red Curry with chicken and cashews (or peanuts)
By Dunjab
For the Red Curry Paste: 1 T coriander seeds, toasted 2 cardamom pods, toasted 1/4 t black peppercorns ½ teaspoon ...
- For the Red Curry Paste:
- 1 T coriander seeds, toasted
- 2 cardamom pods, toasted
- 1/4 t black peppercorns
- 1/2 teaspoon salt
- 4 big red chilies (like Ancho or Anaheim), soaked in hot water for at least 10 minutes
- 1 t galangal(skin removed and chopped)
- 2 T lemongrass (lower third only, chopped fine)
- 1 t lime/lemon leaf,
- 3 T chopped shallots/red onion
- 3 T chopped garlic
- 1 t shrimp paste (optional)
- 1 t turmeric, skin removed and chopped
- small red chilies to taste, if you like it hot!
- 1 cup toasted and roughly chopped cashews (or peanuts) - divided in half
- 2 1/2 cups chopped skinless, boneless chicken thigh or breast.
- 2 T fish sauce
- 2 T brown sugar
- 1 teaspoon regular curry powder
Caesar Salad Dressing
By Dunjab
1.In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (found near the tuna fish in the supermarket)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmann's Real
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Cinnabon clone recipe
By Dunjab
1. Mix flour with dry yeast, salt and sugar
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 tablespoons ground cinnamon
- 1/2 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Ginger Orange Cashew Chicken
By Dunjab
This is a quick and easy version of an old Chinese favorite
- 2 6-oz. boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- All-purpose flour for dredging
- 2 T olive oil
- 1 T finely minced ginger
- 1/2 cup roasted cashews
- 4 scallions (white and green parts), cut into 1-inch pieces
- 1/2 cup soy sauce
- 1 orange for juicing, (blood oranges are wonderful for this but any will do)
- 1/2 cup chicken stock, or more as needed
- Steamed white rice for serving
Minestrone
By Dunjab
Heat the oil in a large pot over medium-high heat
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced pancetta (about 1 ounce)
- 1 medium Spanish onion, chopped
- 3 medium carrots, chopped
- 2 celery stalks (with leaves), chopped
- 5 cloves garlic, chopped
- 1/2 medium zucchini, chopped
- 1/4 head Savoy cabbage (about 9 ounces), cored and shredded
- 7 drained whole, peeled, canned tomatoes, roughly chopped
- 9 cups chicken broth, homemade or low-sodium canned
- 1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti
- 1 can cannellini beans (about 16 ounces), with liquid
- 2 tablespoons finely chopped flat-leaf parsley
- 3 tablespoon minced fresh marjoram
- 1/2 cup freshly grated Parmesan, plus more
- Kosher salt and freshly ground black pepper
Lily's Asian Noodle Salad
By Dunjab
In a large pot, bring 3 quarts water to a boil; add noodles and boil as package directs, about 2 minutes
- 12-15 oz. choka soba noodles (two 6-oz. packages or three 5-oz. packages; these are dried, also marked chow mien noodles)
- 1 1/2 tsp. dark sesame oil
- 1/3 c. rice vinegar or distilled white vinegar
- Juice and grated zest of one lime
- 1/2 c. soy sauce
- 2 tsp. crushed red pepper flakes or 2 tsp. garlic chili sauce
- 2 Tbsp. granulated sugar
- 2 cloves garlic, minced
- 1 c. grated carrot (about 2 medium carrots)
- 3/4 c. coarsely chopped dry-roasted peanuts
- 1/2 c. chopped fresh cilantro