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Recipes
Weeknight Tagliatelle with Bolognese Sauce
By zircon50
If you use our recommended beef broth, Better Than Bouillon Roast Beef Base, skip step 2 and make a concentrated br...
- 1 93% 93% lean ground beef
- 2 Tablespoons water
- 1/4 teaspoon baking soda
- Salt and pepper
- 4 cups beef broth
- 6 oz. pancetta, coarsely chopped
- 1 onion, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 1 celery rib, coarsely chopped
- 1 Tablespoon unsalted butter
- 1 teaspoon extra virgin olive oil
- 3 Tablespoons tomato paste
- 1 cup dry red wine
- 1 oz. Parmesan cheese, grated (1/2 cup), plus extra for serving
- 1 lb. imported Italian tagliatelle
Pressure Cooker Macaroni and Cheese (America's Test Kitchen)
By zircon50
Notes: 4 cups of water is just enough to cook 1 pound (16 ounces) of pasta
- 1 pound dried elbow macaroni
- 2 tablespoons butter
- 1 tablespoon yellow mustard
- 1 teaspoon hot pepper sauce
- 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons table salt
- 4 cups water
- 1 (12 ounce) can evaporated milk
- 16 ounces shredded extra-sharp cheddar cheese
- 6 ounces shredded Parmigiano cheese
- Bread Crumb Topping (optional)
- 1 cup panko bread crumbs
Pumpkin Sticky Buns with Pecan Bourbon Caramel Goodness
By zircon50
For the sticky buns: Melt the butter in heavy-bottomed saucepan over medium-high heat until it foams, about 5 minut...
- Nonstick cooking spray
- 1/2 cup butter
- 1 tablespoon active dry yeast
- 1/4 cup warm water
- 1 cup warm whole milk
- 1/2 cup granulated sugar
- 22 ounces solid pumpkin puree, divided
- 1 1/2 teaspoons kosher salt
- 5 1/4 cups unbleached all-purpose flour, plus 1/4 cup as needed, plus more for flouring
- 1 cup dark brown sugar
- 2 teaspoons ground cinnamon
- 1/2 ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- Pinch cloves
- 6 ounces unsalted butter, room temperature
- 8 ounces unsalted butter, room temperature
- 1/2 cup dark brown sugar, packed
- 6 tablespoons light corn syrup
- 1/2 teaspoon kosher salt
- 1/3 cup bourbon
- 2 cups pecan halves, lightly toasted
Cheesy Polenta (Giada De Laurentiis)
By zircon50
Bring the water to a boil in a large, heavy pot
- 9 cups water
- 1 tablespoon salt, plus extra for seasoning
- 2 1/2 cups yellow cornmeal or polenta
- 1 1/2 cups freshly grated Parmesan
- 1 1/2 cups whole milk, at room temperature
- 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- Freshly ground black pepper
Cinnamon-Apple Cake (Cooking Light)
By zircon50
Preheat oven to 350°. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer un...
- 1 3/4 cups sugar, divided
- 1/2 cup stick margarine, softened
- 1 teaspoon vanilla extract
- 6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups chopped peeled Rome apple (about 2 large)
- Cooking spray
KIND Bar Copycat | Peanut Butter Dark Chocolate
By zircon50
NUTRITIONAL INFORMATION for 1 bar: 217 calories, 14
- FOR NUT MIXTURE:
- 1/2 cup whole roasted * unsalted almonds
- 2-1/2 cups whole roasted* unsalted peanuts, coarsely chop 1-1/4 cups (leave the rest whole)
- 1/2 cup roasted* walnuts, chopped
- 1/2 cup puffed millet, rice (or other puffed whole grain; or crispy brown rice cereal)
- 2 tablespoons PB2 powdered peanut butter
- FOR SYRUP:
- 1/2 cup honey**
- 1/3 cup brown rice syrup (may substitute light corn syrup)
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- FOR CHOCOLATE DRIZZLES (optional):
- 1 cup dark chocolate chips**
- 1 tablespoon vegetable, grapeseed, or coconut oil
Salmon with Maple-Dijon Glaze (Nancy Fuller)
By zircon50
Preheat the oven to 425 degrees F
- Nonstick cooking spray, for spraying the casserole dish
- One 2-pound center-cut wild salmon fillet, skin on
- 1/4 cup Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon ground cumin
Breakfast (Homemade) Ricotta with Berries & Maple Syrup (Barefoot Contessa)
By zircon50
3 to 4 servings
- FRESH HOMEADE RICOTTA:
- 2 tablespoons unsalted butter
- 3 tablespoons sliced blanched almonds
- 1/8 teaspoon fleur de sel
- 1/3 cup pure maple syrup
- 2 cups Fresh Homemade Ricotta, recipe follows, or good fresh ricotta
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 1 pint mixed berries, such as raspberries, blueberries and strawberries
- Toasted brioche or challah, for serving
- 4 cups (1 quart) whole milk
- 2 cups (1 pint) heavy cream
- 1 teaspoon kosher salt
- 3 tablespoons good white wine vinegar
Gingerbread Men (Brown Bag Cookie Mold Recipe)
By zircon50
Instructions for Molding Cookies in Deep Cavity Molds: A - Dust the mold cavity with powdered sugar
- 1 cup molasses (Brer Rabbit, mild)
- 1 cup margarine
- 1 cup dark brown sugar
- 5 cups sifted flour
- 3 teaspoons ground ginger
- 2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla
Apple Pie Bars (Barefoot Contessa)
By zircon50
Preheat the oven to 375 degrees
- FOR THE CRUST:
- 1 pound (4 sticks) unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, lightly packed
- 2 teaspoons pure vanilla extract
- 4 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1/2 cup chopped walnuts
- 1 teaspoon ground cinnamon
- FOR THE APPLE PIE FILLING:
- 1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
- 1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons (1/2 stick) unsalted butter