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Recipes
Apple Galette
By zircon50
PASTRY: Finely cut cold butter into flour, add salt
- PASTRY:
- 1 3/4 cups all purpose flour
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
- APPLE FILLING:
- 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 1/8-inch-thick slices
- 4 tablespoons sugar, divided
- 1 teaspoon finely grated lemon peel
- 1/4 cup apricot preserves
- Whole milk
Sweet Turkey Meatballs or Burgers
By zircon50
First, place empty container on base with lid and select Variable 3
- 1/4 yellow onion
- 1 medium carrot, cut in thirds
- 3 pieces wide celery stalk, 2" long
- 1/2 slice whole wheat bread
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 12 oz turkey breast, cut into 1" pieces and lightly frozen
Holiday Fruitcake (Pressure Cooker)
By zircon50
Rinse Dried Fruit in water to remove any sugar coating (if necessary)
- 12 oz/425g Dried Fruit and /or Mixed Fruit
- 2 cups/240g Self Rising Flour + 1/2 teaspoon Baking Powder
- 2 cups/500ml Fruit Juice or Ice Coffee
- 1 Stainless Steel Short Legged TrIvet
Lenten Pastieri
By zircon50
Preheat oven to 375 degrees
- 1/2 lb. spaghetti
- 1 lb. (16oz.) Ricotta
- 1/2 cup sugar
- 1/4 teaspoon ground nutmeg
- 3 eggs
- Orange zest from 1 orange (or 1/2 teaspoon pure orange extract)
- 1 teaspoon cinnamon
- 1/2 teaspoon of salt
S'mores Dirt Cake Trifle
By zircon50
1. Place the graham crackers into the bowl of a food processor and pulse until finely ground
- 1 (14.4-oz) box chocolate graham crackers, broken into pieces
- 3-2/3 cups whole milk
- 2 (3.5-oz) packages instant vanilla pudding mix
- 2 (8-oz) packages cream cheese, softened
- 2 (7.5-oz) jars marshmallow créme
- 1 (11.5-oz) bag milk chocolate chips
- 1 (10.5-oz) bag mini marshmallows, divided
Chicken and Dumplings (America's Test Kitchen)
By zircon50
This Chicken and Dumplings recipe is a truly simple, one-dish meal, that could make America fall in love all over a...
- 5 lbs bone-in skin-on chicken thighs
- 4 teaspoons vegetable oil
- 4 tablespoons unsalted butter (1/2 stick)
- 4 carrots, peeled and sliced 1/4 inch thick
- 2 celery ribs, sliced 1/4 inch thick
- 1 large onion, minced
- 6 tablespoons unbleached all-purpose flour
- 1/4 cup dry sherry (or white wine)
- 4 1/2 cups low sodium chicken broth
- 1/4 cup whole milk
- 1 teaspoon fresh thyme leave, minced
- 2 bay leaves
- 1 cup frozen green pea
- 3 tablespoons fresh parsley, minced leaves
- 2 cupsunbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- 3 tablespoons reserved chicken fat (or unsalted butter)
calamari, tomato and caper salad
By zircon50
For the salad: In a large skillet, heat the oil over medium-high heat
- Salad:
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 5 Roma tomatoes, chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
- Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 1 lemon, zested
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Italian Sausage, Spinach, and Ricotta Cannelloni (Kelsey Nixon)
By zircon50
In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, diced
- 8 ounces sweet Italian sausage, casings removed or bulk sausage meat
- 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
- 1 (15-ounce) container ricotta cheese
- 1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese
- 3 large eggs
- Salt and freshly ground black pepper
- Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, (recipe follows)
- 4 cups Simple Tomato Sauce (recipe follows)
- Fresh basil, for garnish
- FRESH PASTA DOUGH
- 2 cups flour
- 3 eggs
- 1/2 teaspoon salt
- 1/2 teaspoon extra-virgin olive oil
- SIMPLE TOMATO SAUCE
- 1/4 cup extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, peeled and sliced
- 3 tablespoons chopped fresh basil or 1 tablespoon dried basil
- 2 (28-ounce) cans diced tomatoes
- Salt and freshly ground black pepper
Lighthouse Inn Potatoes (Cook's Country)
By zircon50
Adjust an oven rack to the middle position and preheat the oven to 375 degrees
- 2 ounces Parmesan cheese, grated (about 1 cup)
- 1 cup panko bread crumbs
- 4 tablespoons unsalted butter, melted, plus 6 tablespoons cut into 6 pieces
- Salt and pepper
- 2½ pounds russet potatoes, peeled and cut into 1-inch chunks
- 3 cups light cream, divided (may substitute heavy cream but not half-and-half, which tends to break)
- 1/8 teaspoon baking soda (for stability and silkiness)
Israeli Couscous Salad with Lemon, Mint, Peas, Feta, and Pickled Shallots
By zircon50
Why This Recipe Works To make pasta salad using Israeli couscous, we first toast the spheres in oil to bring out...
- FOR SIMPLE ISARAELI COUSCOUS:
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- Salt and pepper
- 2 shallots, sliced thin
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons emon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon red pepper flakes
- 1 recipe, Simple Israeli Couscous (see related content), cooled
- 4 ounces (4 cups) baby arugula, roughly chopped
- 1 cup fresh mint leaves, torn
- 1/2 cup frozen peas, thawed
- 1/2 cup shelled pistachios, toasted and chopped
- 3 ounces feta cheese, crumbled (3/4 cup)
- 2 cups Israeli couscous
- 1 tablespoon extra-virgin olive oil
- 2 1/2 cups water
- 1/2 teaspoon salt