Menu Enter a recipe name, ingredient, keyword...

ROBandSEAN's profile page

Recipes

Iraqi Lamb and Eggplant Stew with Pitas

Iraqi Lamb and Eggplant Stew with Pitas

By

In a bowl, dissolve 2 teaspoons of salt in 1 quart of water

  • Kosher salt
  • 1 large eggplant (1 1/2 pounds), sliced crosswise 1/2 inch thick
  • 1/4 cup plus 2 1/2 tablespoons vegetable oil
  • 4 lamb shanks (about 1 1/4 pounds each)
  • Freshly ground pepper
  • 1 large white onion, chopped
  • 1/2 cup pomegranate molasses (see Note)
  • 1/2 cup dried yellow split peas (3 ounces)
  • 4 dried red chiles
  • 2 teaspoons baharat spice blend (see Note) or garam masala
  • 2 teaspoons ground coriander
  • 8 small pita breads, warmed and torn into large pieces
4.2/5 (5 Votes)

Classic Macaroni Salad

Classic Macaroni Salad

By

Directions Bring a large pot of lightly salted water to a boil

  • 4 cups uncooked elbow macaroni
  • 1 cup mayonnaise
  • 1/4 cup distilled white vinegar
  • 2/3 cup white sugar
  • 2 1/2 tablespoons prepared yellow mustard
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, seeded and chopped
  • 1/4 cup grated carrot (optional)
  • 2 tablespoons chopped pimento peppers (optional)
0/5 (0 Votes)

Spinach Salad with Grilled Peaches

Spinach Salad with Grilled Peaches

By

Directions Preheat the oven to 350 degrees

  • For the salad:
  • Ingredients
  • 1/2 cup pecans
  • 4 ripe peaches, pitted and quartered
  • 2 tablespoons vegetable or olive oil
  • 1/2 pound hickory-smoked bacon, roughly chopped
  • 8 cups baby spinach
  • 1/2 small red onion, thinly sliced
  • For the dressing:
  • 1/2 cup (4 ounces) crumbled Danish blue cheese
  • 1/4 cup buttermilk
  • 1/4 cup sour cream
  • 1/4 teaspoon sugar
  • Salt and freshly ground pepper
0/5 (0 Votes)

PALEO PUMPKIN COFFEE CAKE

PALEO PUMPKIN COFFEE CAKE

By

Preheat the oven to 350 degrees F and line an 8" x 8" cake pan with parchment paper

  • PUMPKIN COFFEE CAKE:
  • 4 large eggs
  • 1/3 cup pure maple syrup
  • 3/4 cup canned pumpkin
  • 1/4 cup coconut oil melted and cooled
  • 3/4 cup coconut flour
  • 1 cup finely ground almond flour
  • 2 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • PECAN STREUSEL TOPPING:
  • 1 cup raw pecans chopped
  • 3 Tbsp coconut oil melted
  • 2 Tbsp coconut sugar
  • 2 tsp ground cinnamon
  • 1 pinch sea salt
0/5 (0 Votes)

Sweet Potato Hash (with Fried Eggs!)

Sweet Potato Hash (with Fried Eggs!)

By

What’s better than sweet potato hash? Sweet potato hash with fried eggs! If you’ve got a food processor, this...

  • For the hash:
  • 1 large garnet yam (I use the term yam and sweet potato interchangeably)
  • 1 big pinch of kosher salt
  • Several turns of freshly ground black pepper
  • A few shakes of garlic powder
  • A couple of dashes of onion powder
  • A sprinkle of dried herbs (I used Penzeys Parisien Bonnes Herbes)
  • 2 tablespoons fat of choice (I used lard)
  • Aleppo pepper (optional)
  • For the eggs:
  • 4 large eggs (2 per serving)
  • 1 tablespoon butter
  • Kosher salt
  • Freshly ground black pepper
  • Aleppo pepper (optional)
4.2/5 (14 Votes)

Chocolate Hazelnut Napoleon

Chocolate Hazelnut Napoleon

By

For the pastry cream, heat the evaporated milk and milk in a medium saucepot until just below a simmer

  • 1 cup evaporated milk
  • 1/2 cup 2% milk
  • 3 large egg yolks
  • 3 tablespoons cornstarch
  • 5 ounces bittersweet chocolate, chopped
  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons hazelnut liqueur
  • 1 teaspoon vanilla extract
  • 1/3 cup pure hazelnut butter, well-stirred
  • Puff Pastry sheets
  • icing sugar, for dusting
4.7/5 (21 Votes)

Paleo Mongolian Beef

Paleo Mongolian Beef

By

Jump To Recipe This Instant Pot Paleo Mongolian Beef is a dinner must-make! Made with tender, flavorful beef in a ...

  • 1 pound flank stead, cut into 1/4-inch thick pieces against the grain
  • 2 teaspoons arrowroot or tapioca flour
  • 2 tablespoons butter or avocado oil
  • 1/2 cup coconut aminos
  • 1/2 cup beef broth
  • 3 garlic cloves, minced (divided)
  • 3 teaspoons ginger, grated (divided)
  • 2 teaspoon sesame oil (divided)
  • 1 teaspoon fish sauce
  • 2 medjool dates, pitted and finely chopped*
  • Sautéed Vegetables
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 carrots, cut into match sticks
  • 2 cups, napa cabbage thickly sliced
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Garnishes
  • 1 bunch green onion, for garnish
  • 1 teaspoon white sesame seed, for garnish
0/5 (0 Votes)

The Vegan Eggplant Crunchburger [GF]

The Vegan Eggplant Crunchburger [GF]

By

This burger is vegan and gluten-free and it’s the most delicious of all the burgers I’ve ever made

  • For the Horseradish Mustard Mayo
  • 1/4 cup vegan mayonnaise
  • 2 Tbs. Dijon mustard
  • 2 Tbs. prepared horseradish
  • A pinch of dried tarragon
  • Kosher salt and black pepper to taste
  • For the eggplant burgers
  • 1 large or 2 medium eggplants, peeled and cubed
  • 2 Tbs. extra-virgin olive oil, divided
  • 1 shallot, finely minced
  • 1 cup vegan cheese shreds, any flavor
  • 1 clove garlic, minced or grated
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1 Tbs. fresh parsley, chopped
  • 1 cup gluten-free bread crumbs
  • For the toppings
  • 1 cup vegan cheese, either slices or shreds (as long as it melts)
  • 4 gluten-free buns
  • 4 slices beefsteak tomato
  • 4 leaves romaine lettuce
  • 4 slices red onion
  • Horseradish Mustard Mayonnaise (recipe above)
  • 4 handfuls of potato chips
4.4/5 (7 Votes)

Chicken Marsala

Chicken Marsala

By

This delicious chicken marsala recipe turns an Italian classic into a quick and easy family favorite

  • 4 tablespoons butter, divided
  • Cooking spray
  • 1 (8-ounce) package presliced mushrooms
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon minced fresh garlic
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 3 tablespoons all-purpose flour
  • 3/4 cup fat-free, less-sodium chicken broth
  • 1/2 cup dry Marsala wine
  • 1/2 cup frozen green peas
  • 2 tablespoons half-and-half
  • 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)
0/5 (0 Votes)

Caramel Apple Crumble Pie

Caramel Apple Crumble Pie

By

Directions Preheat an oven to 350 degrees F (175 degrees C)

  • FOR THE CRUMBLE TOPPING
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 cup slivered almonds
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup butter, cubed
  • FOR THE PIE
  • 1 (9 inch) single pie crust
  • 6 apples - peeled, cored, and thinly sliced
  • 2 tablespoons lemon juice
  • 1 tablespoon all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup caramel sauce
0/5 (0 Votes)