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Pappardelle with Pork Sugo and Hazelnuts

Pappardelle with Pork Sugo and Hazelnuts

By

Bon Appetit, September 2015, page 22

  • 5 large plum tomatoes, quartered
  • 7 garlic cloves, 1 finely grated, 6 left whole
  • 3 tablespoons vegetable oil, divided
  • Kosher salt, freshly ground pepper
  • 1/2 cup blanched hazelnuts
  • 2 pounds boneless pork shoulder (Boston butt), fat trimmed, cut into 8 pieces
  • 4 large shallots, quartered
  • 2 cups red wine
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 5 sprigs oregano, plus 1 tablespoon finely chopped
  • 5 sprigs thyme, plus 1 tablespoon finely chopped
  • 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
  • 4 ounces Grana Padano cheese, finely grated, plus shaved for serving
  • 1 pound fresh or dried pappardelle
4.5/5 (2 Votes)

Vegetable Biryani with Spiced Pastry Crust

Vegetable Biryani with Spiced Pastry Crust

By

Recipe adapted from Tarts With Tops On (Miramax Books, $25) by Tamasin Day-Lewis

  • 1 1/2 teaspoons fennel seeds
  • 3 star anise
  • 8 cardamom pods
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric
  • 1 cup basmati rice
  • 1/2 cup roughly chopped mixture of fresh mint, basil, and cilantro
  • 6 tablespoons yogurt
  • 2 cloves garlic, peeled
  • 2 green chilies, seeded and thinly sliced
  • Salt to taste
  • 1 tablespoon panch phoran (an Indian seasoning available at specialty stores and online)
  • 1 tablespoon clarified butter
  • 1 cup fresh or frozen peas
  • 1 cup peeled, diced butternut squash, roasted until soft
  • 1 cup chopped mushrooms
  • 1 carrot, diced and steamed
  • Pinch of saffron soaked in 2 tablespoons hot water for 20 minutes
  • 2 sheets Dufour's puff pastry
  • 1 egg beaten with 1 teaspoon water
4.6/5 (13 Votes)

AMISH CINNAMON BREAD

AMISH CINNAMON BREAD

By

Use a plactic bowl, and wooden spons

  • 1 c. plain flour
  • 1 c. sugar
  • 1 c. milk
  • 1 c. plain flour
  • 1 c. sugar
  • 1 c. milk
  • 1 c. plain flour
  • 1 c. sugar
  • 1 c. milk
  • 1 c. oil
  • 1 c. sugar
  • 1 tsp. baking powder
  • 1 sm. pkg. instant vanilla pudding
  • 2 tsp. vanilla
  • 1 c. walnuts
  • 2 tsp. cinnamon
  • 1 tsp. soda
  • 1 c. plain flour
  • 4 eggs
  • 1 c. powdered sugar
  • 4 tsp. hot milk
  • 1 tsp. vanilla
4.6/5 (25 Votes)

Caramel Ice Cream

Caramel Ice Cream

By

Bon Appetit, April 2016, page 78

  • 1 1/4 cups plus 2 tablespoons sugar, divided
  • 2 cups heavy cream, room temperature
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 7 large egg yolks
  • 1 1/4 cups chilled whole milk
  • An ice cream maker
4.4/5 (17 Votes)

One-Handed Fried Pies

One-Handed Fried Pies

By

From Better Homes and Gardens, October 2001

  • 3/4 cup dried peaches, apricots, and/or apples (3 ounces)
  • 2/3 cup apple cider
  • 1 cup all-purpose flour
  • 1 teaspoon granulated sugar
  • 1 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cups hortening
  • 1/3 - 1/2 cup buttermilk
  • Water
  • 2 tablespoons shortening
  • Sifted powdered sugar
4.6/5 (22 Votes)

Cochon Butcher’s Muffaletta

Cochon Butcher’s Muffaletta

By

A sandwich that has survived for over 100 years? A definite "yes" for us

  • For Cochon giardiniera
  • 1 bay leaf
  • 5 teaspoons black peppercorns
  • 1 cup white vinegar
  • 1/4 cup olive oil
  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 1/8 teaspoon red pepper flakes
  • 1/8 teaspoon oregano
  • 1 1/2 cups cauliflower florets
  • 1 small carrot, cut into 1/8-inch slices
  • 1/2 small onion, small, cut into 1/8-inch slices
  • 2 garlic cloves, smashed
  • 2 celery stalks, cut into 1/2-inch slices
  • 1 / 2 cup pimento-stuffed green olives, roughly chopped
  • 1/4 cup pepperoncini
  • For muffaletta sandwich
  • 1 5-inch roll of muffaletta bread, sliced in half horizontally*
  • 1-2 tablespoons Cochon Giardiniera (see recipe below)
  • 2 ounces capicola or ham, sliced
  • 2 ounces mortadella, sliced
  • 1 ounce salami, sliced
  • 1 ounce provolone, sliced
4.3/5 (17 Votes)

Salted and Spiced Melon

Salted and Spiced Melon

By

Bon Appetit, July 2015, page 82

  • 2 pounds mixed melons (such as cantaloupe, Charentais, or honeydew), cut into 1-inch wedges
  • 1 lemon, halved
  • 2 tablespoons flaky sea salt
  • 2 tablespoons smoked sea salt
  • 1 tablespoon Aleppo pepper
  • 1 tablespoon crushed pink peppercorns
  • 1 tablespoon sumac
4.3/5 (6 Votes)

Roast Lamb with Artichokes and Lemons

Roast Lamb with Artichokes and Lemons

By

Bon Appetit, May 2014, page 108

  • Lamb and artichokes
  • 1/4 cup olive oil
  • 15 –7-lb. bone-in lamb shoulder
  • Kosher salt and freshly ground black pepper
  • 2 cups dry white wine
  • 1 14-oz. can whole peeled tomatoes
  • 1 head garlic, halved crosswise
  • 1/4 teaspoon crushed red pepper flakes
  • 2 lemons, halved crosswise
  • 6 baby artichokes
  • Anchovy-Herb oil and assembly
  • 1/2 cupolive oil
  • 4 anchovy fillets, packed in oil, drained
  • 1 clovegarlic finely chopped
  • 1/4 cupfresh flat-leaf parsley leaves
  • 2 tablespoonsfresh mint leaves
  • 1/4 teaspooncrushed red pepper flakes
  • Kosher salt
4.7/5 (9 Votes)

Cream of Broccoli Soup

Cream of Broccoli Soup

By

From the Kitchen of Sarah NWT

  • 1 1/2 Cups Chicken Broth
  • 1/2 Cup Chopped Onion
  • 2 Cups Cut (Frozen) Broccoli
  • 1/2 Teaspoon Dried Thyme, Crushed
  • 1 Small Bay Leaf
  • Dash Garlic Powder
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1/4 Teaspoon Salt
  • Few Dashes Pepper
  • 1 Cup Milk
4.4/5 (32 Votes)

Beef with Snap Peas

Beef with Snap Peas

By

From the Kitchen of K.J. Manser

  • 1 pound Sirloin (Thicker is Better)
  • 1/2 Teaspoon Salt
  • 1 Pinch Black Pepper
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Corn Oil
  • 1/2 Pound Green Snap Peas
  • 2 Tablespoons Butter
  • 2 Tablespoons Sugar
  • Rice
4.7/5 (19 Votes)