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Recipes
Beef Pops with Pineapple and Parsley Sauce - Giada De Laurentiis
By jkelly117
Prep Time: 10 min Inactive Prep Time: 3 hr 0 min Cook Time: 12 min Serves: 20 beef pops For the Par...
- For the Parsley Sauce:
- 3 cups fresh flat-leaf parsley
- 2 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed chili flakes
- 1 teaspoon sugar
- 11/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup olive oil
- For the Beef Pops:
- 1 1/2 pounds beef fillet, cut into 3/4-inch cubes (about 40 cubes)
- 1 (2-pound) pineapple, cut into 3/4-inch pieces (about 40 pieces)
- 20 (8-inch) wooden or bamboo skewers, soaked in water for 30 minutes
- Salt and freshly ground black pepper
Fried Mac and Cheese Balls
By jkelly117
Directions Cook the macaroni according to package instructions
- Ingredients
- 1 * 1 pound elbow macaroni
- 2 * 2 tablespoons unsalted butter
- 2 * 2 tablespoons all-purpose flour
- 2 * 2 cups milk, warmed, plus 2 tablespoons for egg wash
- 1 * 1 pound grated Cheddar
- 1 * 1 pound grated smoked Gouda
- * Salt and freshly ground black pepper
- 2 * 2 large eggs
- 3 * 3 cups seasoned bread crumbs
- * Vegetable oil, for frying
- * Marinara or Alfredo sauce, to serve
Deep Fried Mac and Cheese - Paula Deen
By jkelly117
Directions Heat 2 inches of oil in a large, heavy Dutch oven to 350 degrees F
- "The Lady's Cheesy Mac":
- Ingredients
- * Peanut oil, for frying
- 1 * 1 recipe "The Lady's Cheesy Mac" prepared, chilled in the refrigerator overnight, and cut into 15 bite-sized squares, recipe follows
- * Flour, for dredging
- 1 * 1 egg, beaten
- * Plain bread crumbs, for dredging
- 1 * 1 lb bacon
- you can also wrap each square in a strip of bacon before dredging and frying
- 4 * 4 cups cooked elbow macaroni, drained
- 2 * 2 cups grated Cheddar
- 3 * 3 eggs, beaten
- 1/2 * 1/2 cup sour cream
- 4 * 4 tablespoons butter, cut into pieces
- 1/2 * 1/2 teaspoon salt
- 1 * 1 cup milk
Tortellini Gratinata with Mushrooms and Parsnip "Béchamel"
By jkelly117
Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes
- In this recipe, a creamy parsnip puree stands in for a traditional béchamel.
- 10 servings
- PREP TIME: 45 minutes
- TOTAL TIME: 1 hour 35 minutes
- Recipe by Rozanne Gold
- Photograph by Hans Gissinger
- March 2011
- Tortellini Gratinata with Mushrooms and Parsnip Bechamel
- Ingredients
- 12 ounces parsnips (about 2 large), peeled, cut into 1/2-inch-thick rounds
- 2 1/2 cups whole milk, divided
- 1 cup freshly grated Parmesan cheese, divided
- Large pinch of freshly grated nutmeg
- 4 1/2 tablespoons butter, divided
- 1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced
- 2 large garlic cloves, finely chopped
- 2 teaspoons minced fresh rosemary
- 3 8- to 9-ounce packages cheese-filled tortellini or tortelloni
- 6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)
- ingredient info
- Gorgonzola dolce is milder and softer than regular Gorgonzola.
Pesto Lasagne - Gabriele Corcos and Debi Mazar
By jkelly117
Prep Time: 1 hr 15 min Inactive Prep Time: -- Cook Time: 35 min Level: Intermediate Serves: 8...
- Fresh Pesto:
- Pesto, recipe follows
- Besciamella, recipe follows
- Butter, for baking dish, plus more for topping
- 1 1/2 (9-ounce) boxes no boil lasagna noodles
- 1 cup freshly grated Parmesan cheese
- 4 cups fresh basil leaves, about 4 ounces
- 1/3 cup pine nuts
- 3 cloves garlic
- 1/2 cup extra-virgin olive oil, plus more for sprinkling
- 1/4 cup freshly grated Parmesan Cheese
- 1/4 cup freshly grated Pecorino Sardo or Romano
- Kosher salt and freshly ground black pepper, to taste
- Besciamella:
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 1/2 cups whole milk
- Pinch freshly grated nutmeg
- Kosher salt and freshly ground black pepper
Braciole - Anne Burrell
By jkelly117
For the beef rolls: Coat a large saute pan with olive oil, add the pancetta and bring the pan to a medium heat
- Stuffing:
- Extra-virgin olive oil
- 1/2 cup finely diced pancetta
- 1 large onion, finely diced
- Kosher salt
- Pinch crushed red pepper flakes
- 2 cups day old Italian bread, crusts removed, cut into 1-inch chunks
- 1 cup milk
- 2 cloves garlic, smashed and finely chopped
- 1/2 pound button or cremini mushrooms, sliced
- 1/2 pound spinach, stems removed and cut into chiffonade
- 1/2 cup toasted pine nuts
- 1/2 cup grated provolone
- 1/2 cup grated Parmigiano-Reggiano
- 2 pounds top round, cut into 1/2-inch thick slices (about 12)
- Sauce:
- Extra-virgin olive oil
- 1 large onion, finely diced
- Pinch crushed red pepper flakes
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 4 tablespoons tomato paste
- 1 cup red wine
- 1 (32-ounce) can San Marzano tomatoes, passed through the food mill
- 2 cups water
- Grated Parmigiano-Reggiano, for garnish
- Chopped parsley leaves, for garnish
- Special equipment: toothpicks
Muffin-Tin Crab Cakes
By jkelly117
Active Time: 20 Minutes Total Time: 40 Minutes 6 servings, 2 cakes each We've taken the frying and fuss out o...
- For the best taste, look for pasteurized crabmeat in the refrigerator case at your market's fish counter, a better choice than canned varieties.
- 1 pound crabmeat
- 2 cups fresh whole-wheat breadcrumbs (see Tip)
- 1/2 red bell pepper, minced
- 3 scallions, sliced
- 1/4 cup reduced-fat mayonnaise
- 2 large eggs
- 1 large egg white
- 10 dashes hot sauce
- 1/2 teaspoon celery salt
- 1/4 teaspoon freshly ground pepper
- 6 lemon wedges for garnish
Shrimp and Scallop Risotto
By jkelly117
Prep Time: 15 min Inactive Prep Time: 15 min Cook Time: 50 min Level: Intermediate Serves: 8 ...
- 1/4 cup olive oil
- 3 tablespoons butter
- 2 large shallots, finely chopped
- 6 cloves garlic, finely chopped
- 1 pound bag risotto
- 2 1/8 cups dry vermouth
- 16 cups clam broth
- 1 red pepper, finely chopped
- 1 green pepper, finely chopped
- 1 yellow pepper, finely chopped
- 1 jalapeno, finely diced
- 1 cup packed fresh dill, chopped
- 1 cup chopped packed fresh parsley leaves
- 1 pound fresh bay scallops
- 1 pound shrimp, shelled, de-veined
- 1/4 cup grated Asiago cheese
Goat Cheese and Sun Dried Tomato Profiteroles with Herb Oil - Giada De Laurentiis
By jkelly117
Prep Time: 45 min Inactive Prep Time: -- Cook Time: 45 min Level: Intermediate Serves: 4 to 6...
- Profiteroles:
- 1/2 cup water
- 1/4 cup unsalted butter, cut into pieces
- Pinch salt
- 1/2 cup all-purpose flour
- 3 large eggs
- 3 tablespoons grated Parmesan
- Pinch freshly ground black pepper
- Filling:
- 8 ounces goat cheese, room temperature
- 1/4 cup cream
- 1/2 cup diced sun dried tomatoes
- Pinch salt and freshly ground black pepper
- Herb Oil:
- 3/4 cup fresh mint leaves
- 3/4 cup fresh basil leaves
- 1 cup olive oil
- Pinch salt
- Freshly ground black pepper
- 1 cup chopped toasted walnuts, for garnish
Green Bean and Asparagus Tempura - Giada De Laurentiis
By jkelly117
In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way
- Vegetable oil, for frying
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup club soda
- 1 tablespoon sesame or peanut oil
- 12 medium asparagus stalks, trimmed
- 12 green beans, trimmed
- 1/2 cup soy sauce