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Salty Dog

Salty Dog

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1. In a small saucepan, combine 1 cup water and the honey

  • 1 cup water
  • 1/2 cup honey
  • 1 small cucumber, thinly sliced
  • 1 pink grapefruit, cut into 12 wedges
  • 8 ounces vodka
  • 1/3 cup fresh lime juice
  • Pink Himalayan salt, in a grinder
0/5 (0 Votes)

Red Pepper Aioli

Red Pepper Aioli

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1. Finely chop the garlic in a food processor

  • 2 garlic cloves
  • 1/2 cup roasted red bell peppers
  • 1/3 cup mayonnaise
  • 2 tablespoons olive oil
  • Salt
  • Freshly ground black pepper
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Barbecued Beef Tenderloin

Barbecued Beef Tenderloin

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Bourbon Sauce: 1. Melt butter in a 2-quart saucepan over medium-high heat

  • Bourbon Sauce:
  • 3 tablespoons butter
  • 2 large shallots, minced
  • 1/3 cup bourbon
  • 1/2 cup ketchup
  • 1/2 cup distilled white vinegar
  • 1/3 cup pure maple syrup
  • 1/3 cup molasses
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • Dry Rub:
  • 2 tablespoons paprika
  • 1 tablespoon sugar
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
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Rolled Chicken Sandwich with Arugula and Parsley Aioli

Rolled Chicken Sandwich with Arugula and Parsley Aioli

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Aioli: 1. Place all the ingredients, except the salt and pepper, in the bowl of a food processor

  • Aioli:
  • 1/2 cup lightly packed baby arugula
  • 1/2 cup lightly packed fresh flat-leaf parsley
  • 2 teaspoons chopped fresh chives
  • 1 small garlic clove, coarsely chopped
  • 1/4 cup mayonnaise
  • 1/2 cup lowfat plain yogurt
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper
  • Sandwich:
  • 8 ounces roasted chicken breast, shredded
  • 4 whole-wheat tortillas
  • 1-1/3 cups baby arugula
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Corny Salmon Cakes

Corny Salmon Cakes

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1. Combine the salmon, 1/2 cup bread crumbs, cheese, corn, mayonnaise, ketchup and egg in a bowl and mix until well...

  • 2 6-ounce cans boneless, skinless pink salmon
  • 1 cup dried bread crumbs
  • 3/4 cup shredded Cheddar cheese
  • 3/4 cup frozen corn kernels, thawed
  • 1/3 cup light canola mayonnaise
  • 2 tablespoons ketchup
  • 1 large egg, beaten
  • 1 tablespoon canola oil
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Osso Buco

Osso Buco

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1. Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine

  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 dry bay leaf
  • 2 whole cloves
  • 3 whole veal shanks (about 1 pound per shank), trimmed
  • Sea salt and freshly ground black pepper
  • All purpose flour
  • 1/2 cup vegetable oil
  • 1 small onion, diced into 1/2-inch cubes
  • 1 small carrot, diced into 1/2-inch cubes
  • 1 stalk celery, diced into 1/2 inch cubes
  • 1 tablespoon tomato paste
  • 1 cup dry white wine
  • 3 cups chicken stock
  • 3 tablespoons fresh flat-leaf Italian parsley, chopped
  • 1 tablespoon lemon zest
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Lemon Parsley Bruschetta

Lemon Parsley Bruschetta

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1. Whisk the olive oil and lemon juice in a small bowl to blend

  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper
  • 6 slices rustic white bread, halved
  • 1 large garlic clove
  • 1 tablespoon chopped fresh Italian parsley leaves
0/5 (0 Votes)

Chocolate-Strawberry Crepes

Chocolate-Strawberry Crepes

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For the crepes: 1. Combine the eggs, milk, flour, cocoa powder, sugar and salt in a blender or bowl

  • 4 large eggs
  • 1 cup milk, at room temperature
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons sugar
  • 1/8 teaspoon fine sea salt
  • 3 tablespoons unsalted butter, cut into 12 cubes
  • 1 cup strawberry jam
  • 1 cup mascarpone, at room temperature
0/5 (0 Votes)

Moroccan Spicy Carrots

Moroccan Spicy Carrots

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1. In a small bowl stir together raisins, saffron, and water and let mixture stand 30 minutes to soften raisins

  • 2 tablespoons golden raisins
  • 1/8 teaspoon crumbled saffron threads
  • 1 tablespoon plus 1 teaspoon hot water
  • 4 large carrots
  • 2 teaspoons ground coriander seeds
  • 1/2 teaspoon ground cumin
  • 1 tablespoon olive or vegetable oil
  • 1 tablespoon finely chopped fresh cilantro leaves
  • Freshly ground black pepper
5/5 (1 Votes)

Struffoli

Struffoli

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For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, sal...

  • 2 cups 2 cups flour, plus extra for dusting
  • 1 large 1 large lemon, zested (about 2 teaspoons)
  • 1/2 large 1/2 large orange, zested (about 2 teaspoons)
  • 3 tablespoons 3 tablespoons sugar
  • 1/2 teaspoon 1/2 teaspoon fine sea salt
  • 1/4 teaspoon 1/4 teaspoon baking powder
  • 1/2 stick 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
  • 3 large 3 large eggs
  • 1 tablespoon 1 tablespoon white wine, such as pinot grigio
  • 1 teaspoon 1 teaspoon pure vanilla extract
  • Canola oil, for frying
  • 1 cup 1 cup honey
  • 1/2 cup 1/2 cup sugar
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 1/2 cups 1 1/2 cups hazelnuts, toasted (see Cook's Note)
  • Vegetable oil cooking spray
  • Sugar sprinkles, for decoration
  • Powdered sugar, for dusting, optional
0/5 (0 Votes)