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Recipes
Savory Stuffed Peppers (Lidia Bastianich)
By zircon50
Preheat the oven to 400 degrees
- 4 medium pickled red, yellow or orange bell peppers
- 4 cups of day-old country-bread cubes, sliced into 1-inch cubes
- 1 cup milk
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and sliced
- 4 anchovies, chopped
- 2 plum tomatoes, seeded and chopped
- 1/3 cup pitted Gaeta olives, chopped
- 1/4 cup tiny capers in brine, drained
- 1 bunch scallions, chopped (about 1 cup)
- 1 large egg, beaten
- 1/2 cup plus 2 tablespoons grated Grana Padano or Parmigiano Reggiano
- 1/4 cup fresh Italian parsley, chopped
- 1/4 teaspoon kosher salt
Red Velvet Cupcakes
By zircon50
1. Preheat oven to 350°. 2
- Cupcakes:
- Cooking spray
- 10 ounce cake flour (about 2 1/2 cups)
- 3 tablespoons unsweetened cocoa
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 6 tablespoons unsalted butter, softened
- 2 large eggs
- 1 1/4 cups nonfat buttermilk
- 1 1/2 teaspoons white vinegar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons red food coloring (about 1 ounce)
- Frosting:
- 5 tablespoons butter, softened
- 4 teaspoons nonfat buttermilk
- 1 (8-ounce) block cream cheese, softened
- 3 1/2 cups powdered sugar (about 1 pound)
- 1 1/4 teaspoons vanilla extract
Beef Stew with Root Vegetables (Pioneer Woman)
By zircon50
Heat the oil and butter in a Dutch oven pot and brown the beef
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 pounds beef stew meat (Chuck , cut into pieces)
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 can or bottle beer
- 4 cups beef broth, more as needed
- 1 tablespoon Worcestershire sauce
- 2 to 3 tablespoons tomato paste
- 1 1/2 teaspoons sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 2 carrots, roughly sliced
- 2 parsnips, roughly sliced
- 1 small turnip, roughly sliced
- 2 tablespoons all-purpose flour, optional
- Minced fresh parsley, for garnish
Focaccia (Williams-Sonoma)
By zircon50
MAKE THE DOUGH: In a large bowl, using a wooden spoon, stir together the flour, yeast, sugar and salt
- FOR THE DOUGH:
- 3 cups all-purpose flour, plus extra for kneading
- 1 package rapid-rise yeast
- 1 teaspoon sugar
- 2 teaspoons salt
- 1 cup warm water
- 3 tablespoons olive oil
- 3 teaspoons vegetable oil
- FOR THE TOPPING:
- 1 small garlic clove
- 2 teaspoons chopped fresh herbs (rosemary,
- oregano, thyme or a mixture) (optional)
- 1 teaspoon coarse salt
- 4 tablespoons olive oil
Pumpkin Cheescake Swirled Bread
By zircon50
1. Preheat oven to 350°F
- BREAD:
- 1 cup canned pure (unsweetened) pumpkin puree
- 1 cup granulated white sugar
- 1/2 cup firmly packed brown sugar
- 3 large egg whites, divided
- 1/2 cup fat-free milk
- 1/4 cup canola or vegetable oil
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- CREAM CHEESE SWIRL:
- 1 (8-ounce) package low fat cream cheese, softened
- 2 Tablespoons granulated white sugar
- 1 large egg white
Homemade Beer Battered Onion Rings
By zircon50
Recipe may be doubled
- 1 large yellow onion
- 1 cup of beer
- 1 cup of flour
- 2 teaspoons seasoning salt
- oil for frying
Jordan Marsh Blueberry Muffins (John Pupek, NewsCenter 5)
By zircon50
The store is just a memory and the recipe's been out in the world for a while, but many of the secrets to what made...
- 1/2 cup butter
- 2 cups flour (unsifted, blend of bread and pastry) SEE NOTE BELOW FOR MAKING PASTRY FLOUR)
- 1 cup sugar
- 2 eggs
- 2 teaspoons baking powder
- 1/2 cup milk
- 1/2 teaspoon salt
- 2 1/2 cups blueberries, tossed with some flour to prevent sinking into batter.
- 2 teaspoons sugar (for tops)
- 1 teaspoon vanilla
Potato Gnocchi with Browned Butter and Sage (from America's Test Kitchen)
By zircon50
1. FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees
- 2 pounds russet potatoes
- 1 large egg, lightly beaten
- 3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter
- 1 teaspoon plus 1 tablespoon salt
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 small shallot, minced
- 1 teaspoon minced fresh sage
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
Kielbasa, Pierogies & Sauerkraut Bake (Meredith Laurence)
By zircon50
Pre-heat the oven to 350°F
- 1 (1-pound) bag of sauerkraut
- 1 teaspoon canola oil
- 1 pound Polish Kielbasa sausage, cut into 1-inch slices
- ½ onion, sliced
- salt and freshly ground black pepper
- ½ teaspoon caraway seeds
- 1 tablespoon stone-ground mustard
- 1 cup chicken stock or beer
- 1 (1-pound) bag frozen potato and cheese filled pierogies
- 1 cup grated white Cheddar cheese
- 1 cup grated Swiss cheese
- chopped scallions
Minestrone Soup (T.S.)
By zircon50
Heat oil in a large soup pot or Dutch oven (8-quart or larger) over medium heat
- 2 tablespoons extra-virgin olive oil
- 1 large chopped onion (or 2 medium)
- 2 stalks chopped celery
- 1 large carrot, sliced 1/4" thick
- 4 cloves garlic, minced
- 3 cups chopped cabbage
- 1 bag (16 oz.) of frozen broccoli, cauliflower and carrots mixture, thawed
- 2 cups green beans, cut into 1-inch pieces, or frozen, thawed
- 2 (32 oz.) containers of low-sodium vegetable broth or chicken broth
- 2 cups water
- 1 (28 oz.) can crushed tomatoes
- 1 (15 oz.) can kidney beans, rinsed
- 1 (15 oz.) can cannelloni beans, rinsed
- 1 bay leaf
- 1 large potato, cut into 1/2" cubes
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- 1/2 cup thinly sliced fresh basil
- 1 1/2 cups Ditalini pasta
- 10 tablespoons freshly grated Parmesan cheese