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Recipes
Dijon and Cognac Beef Stew
By bjlazyl
This classic beef stew recipe is flavored with the spicy tang of Dijon mustard and sweet aromatic cognac
- 1/4 pound salt pork, diced
- 1 large onion, finely diced
- 3 shallots, chopped
- 2 to 4 tablespoons butter, as needed
- 2 pounds beef chuck, in 1-inch cubes
- 2 tablespoons flour
- Salt, to taste
- Black pepper, freshly ground, to taste
- 4 tablespoons butter, as needed
- 1/2 cup cognac
- 2 cups beef stock
- 1/2 cup Dijon mustard
- 4 tablespoons Pommery mustard
- 4 large carrots, peeled and cut into half-moon slices
- 1/2 pound mushrooms, stemmed, cleaned and quartered
- 1/4 cup red wine
Tomato Tortellini Soup
By bjlazyl
Make More Good Make Ahead Some soups are meant to simmer on the stovetop for hours, while others (like this one) ...
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 4 cups (32 ounces) low-sodium vegetable or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1/2 cup heavy cream
- 1 (14-ounce) package fresh or frozen cheese tortellini
- 1/2 cup fresh basil leaves, thinly sliced, plus more for garnish
Bratzilla Roman - Bratzilla Roman's Photos | Facebook
By bjlazyl
Prepare the cheesecake layer: Preheat oven to 325 degrees
- RED VELVET CAKE:
- Bratzilla Roman
- Follow · April 29
- Red Velvet Cheesecake
- Two (8-ounce) packages cream cheese, at room temperature
- 2/3 cup granulated white sugar
- pinch of salt
- 2 large eggs
- 1/3 cup sour cream
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated white sugar
- 3 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 1/4 cup (two 1-ounce bottles) red food coloring
- 2 teaspoons vanilla extract
- 2 teaspoons white vinegar
- CREAM CHEESE FROSTING:
- 2 1/2 cups powdered sugar, sifted lightly to remove any lumps
- Two (8-ounce) packages cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
Dinner Rolls with Nigella Seeds and Flaky Sea Salt
By bjlazyl
In a stand mixer fitted with the dough hook, mix the 1 1/2 cups of milk with the yeast and 1 tablespoon of the suga...
- 1 1/2 cups warm whole milk, plus more for brushing
- One 1/4-ounce package active dry yeast
- 1/4 cup sugar
- 1 stick unsalted butter, melted and cooled, plus more for greasing
- 1 large egg, at room temperature and lightly beaten
- 2 teaspoons fine sea salt
- 4 1/2 About 4 1/2 cups all-purpose flour
- Nigella seeds and flaky sea salt, for sprinkling
Darkest Chocolate Cake with Red Wine Glaze
By bjlazyl
by Mast Brothers Chocolate
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
- 1/3 cup all-purpose flour, plus more for pan
- 8 ounces bittersweet chocolate (at least 70% cacao), chopped
- 1 cup sugar
- 4 large eggs
- 3/4 teaspoons kosher salt
- 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
- 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
- 1/2 teaspoon kosher salt
- 1/2 cup powdered sugar
- 1/2 cup red wine (such as Pinot Noir)
- Special equipment: A 9" springform pan
Grilled Flank Steak with Lemon-Herb Sauce
By bjlazyl
Directions1. Prepare the steak: Place the flank steak in a large plastic ziplock bag
- 1 1/2 pounds flank steak
- 1/3 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup malt vinegar
- 3 garlic cloves, smashed
- 2 teaspoons chile powder
- 1 tablespoon dried herbs (such as tarragon, thyme or oregano, or a combination)
- Salt and freshly ground black pepper
- Read more: Grilled Flank Steak with Lemon-Herb Sauce | Recipes - PureWow
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vietnamese beef stew
By bjlazyl
. It is such an amazingly fragrant and comforting dish that, like most stews, tastes even better the day after its...
- Serves 4
- 900 g (2lb) beef shin, cut into cubes
- 2 tbsp plain flour
- 1 tsp Chinese five spice powder
- 1 tsp ground pepper
- 2 lemongrass stalks, finely chopped
- 3 large garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp palm sugar (or dark brown sugar)
- ______
- 4 banana shallots, peeled and roughly chopped
- 2 green chillies, finely chopped
- 4 large tomatoes, chopped
- 2 tbsp tomato paste
- 4 carrots, peeled and chopped
- 1 cinnamon stick
- 2 star anise
- 2 kaffir lime leaves
- 625 ml | 2 1/2 cups hot beef stock
- 450 g | 1lb butternut squash, peeled and cubed
- 2 tbsp rapeseed oil
- Basil leaves, chopped to garnish
Roman-Style Chicken
By bjlazyl
Directions Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Double-Pea Sauté with Ground Pork
By bjlazyl
In a large nonstick skillet, heat the oil
- 2 tablespoons canola oil
- 1/2 pound ground pork
- 2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons finely chopped garlic
- 1/2 pound snap peas
- 1/2 pound fresh shelled or thawed frozen peas
- 2 tablespoons fresh lime juice
- 1 cup chopped basil
- Kosher salt
- Pepper
garlic brown sugar salmon
By bjlazyl
preheat oven to 350 place foil on pan and up sides and end place salmon on pan and pour marinade over fish a
- 2 lb piece salmon
- 1/4 c brown sugar
- 2/4 c soy sauce
- 2T olive oil
- juice of one lemon
- 3cloves garlic minced
- 1 t salt
- 1/2 t pepper