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Recipes
Shrimp Fra Diavalo - America's Test Kitchen
By Dottiejk
1. Toss shrimp with 1/2 teaspoon salt and set aside
- 1-1/2 pound shrimp; peeled, deveined
- 28 ounces whole peeled tomatoes
- 3 tablespoon olive oil
- 1 cup dry white wine
- 4 garlic clove; minced
- 1/2 teaspoon pepper flakes
- 1/2 teaspoon dried oregano
- 2 anchovy fillets; rinsed, minced
- 1/4 cup fresh basil; chopped
- 1/4 cup fresh parsley; chopped
- 1-1/2 teaspoon pepperoncini; minced
- 1 teaspoon pepperoncini brine
- 2 tablespoon extra virgin olive oil
Accordian Potatoes
By Dottiejk
Preheat oven to 450°F. Carefully slice each potato thinly without cutting all the way through
- 4 large red potatoes; 8 ounces each
- 1 tablespoon extra virgin olive oil
- salt and pepper
- 1/2 tablespoon fresh parsley leaves; chopped
- 1/2 teaspoon fresh thyme leaves; chopped
Bulbogi
By Dottiejk
In a medium mixing bowl, combine garlic, ginger, soy sauce, sugar, grated pear, rice wine, sesame oil, green onions...
- 4 large cloves garlic; peeled and finely minced
- 1 tablespoon fresh ginger; finely grated
- 3 tablespoon soy sauce
- 2 tablespoon light brown sugar; firmly packed
- 2 tablespoon Asian pear; grated
- 1 tablespoon Japanese rice wine (mirin)
- 1 tablespoon sesame oil
- 3 green onion; thinly sliced
- 1 teaspoon toasted sesame seeds
- 1 teaspoon freshly ground black pepper
- 1 pound new York strip or rib eye; very thinly sliced
- 2 tablespoon vegetable or canola oil
- 8 - 10 Boston lettuce leaves, for serving
- Korean red pepper paste, for serving
Sponge Cake
By Dottiejk
Beat whites until foamy, add 1/2 cup sugar, and beat until stiff
- 5 eggs; separated
- 1-1/2 cups Sugar
- 1-1/2 cups flour
- 1 teaspoon Baking Powder
- 1/2 cup orange juice
- 1 teaspoon vanilla
Shortcut Paella
By Dottiejk
Heat oil in large, heavy nonstick skillet with lid
- 2 tablespoon extra-virgin olive oil
- 1 garlic; diced
- 1 large onion; chopped
- 8 ounce lean ham; thin strips
- 1-1/2 cup rice
- 1 teaspoon turmeric
- 1-2 pinch powdered saffron
- 1-2 pinch cayenne pepper
- 1-1/2 cup hot chicken or vegetable broth
- 1 pound shrimp; thawed, rinsed, drained
- 2 cup plum tomatoes; seeded, chopped
- 10 ounce frozen peas; thawed, drained
- 4 ounce jarlsberg cheese; grated
Lightly Pickled Radish (mu saengchae)
By Dottiejk
Using a mandoline or a sharp chef's knife, cut the daikon lengthwise into 1/8 inch strips
- 5 ounce piece daikon; peeled
- 1 tablespoon granulated sugar
- 1-1/2 teaspoon plain rice vinegar
- 1/2 teaspoon gochugaru (Korean red chile flakes); or crushed red pepper fla
- or to taste
- 1/4 teaspoon garlic; minced
- 1/2 teaspoon kosher salt
Zucchini Pie
By Dottiejk
Cook together zucchini and onion in butter for 10 minutes
- 4 cups zucchini; thinly sliced
- 1 cup onion; chopped
- 1/4 cup Butter
- 1/2 teaspoon basil
- 1/4 teaspoon pepper
- 1/4 teaspoon Salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon oregano
- 2 teaspoon parsley
- 2 clove garlic
- 2 egg
- 8 oz mozzarella cheese
- 2 teaspoon spicy mustard
- 8 oz crescent rolls (refrigerated pop up
Streusel Cake with Pie Filling
By Dottiejk
Sift together first four ingredients
- 2-1/2 cup flour
- 3/4 cup Sugar
- 1/4 teaspoon Salt
- 3/4 cup brown sugar
- 2 stick margarine
- 1 teaspoon Baking Powder
- 1 teaspoon baking soda
- 1 egg
- 1 cup buttermilk
- 1 can pie filling
- 1/2 cup almonds; chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
Betty Crocker Easy Turtle Candy
By Dottiejk
Heat oven to 300 °F . Cover cookie sheet with foil, shiny side up
- 4 ounce pean halves
- 24 caramel candies
- 1 teaspoon Shortening
- 6 ounce semi-sweet chocolate chips
Quick Chicken Parmesan
By Dottiejk
Position a rack in the center of the oven and heat to 425 °F
- 1/4 cup all purp, unbleached flour
- 1/4 teaspoon freshly ground black pepper
- 1 large egg
- 3/4 cup panko bread crumbs
- 2 boneless chicken breasts
- kosher salt
- 3 tablespoon olive oil
- 1/4 cup parmigiano reggiano
- 2 ounces mozzarella cheese
- 1 small onion; chopped
- 1 medium garlic; chopped
- 14.5 ounces crushed tomatoes
- 1/8 cup basil; chopped