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

PineyCook's profile page

Recipes

Herb Focaccia Bread

Herb Focaccia Bread

By

In a large bowl (or the bowl of a stand mixer), mix the flour, salt, sugar, and yeast

  • 2 3/4 cups all-purpose flour (see note)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 1/2 teaspoons instant yeast
  • 1 large clove garlic, finely minced
  • 3/4 teaspoon dried rosemary or 1 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon dried thyme or 1/2 tablespoon fresh thyme, chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 tablespoon olive oil
  • 1 cup warm water
4.5/5 (6 Votes)

Shrimp Creole Tarts

Shrimp Creole Tarts

By

Recipe courtesy Paula Deen

  • 1 cup plain dry breadcrumbs
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon Creole seasoning
  • 1 tablespoon butter, melted
  • 2 tablespoons butter
  • 1/2 cup minced green bell pepper
  • 1/2 cup minced celery
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups heavy whipping cream
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Creole seasoning
  • 1 (3-ounce) package cream cheese, softened
  • 1 pound medium shrimp, peeled, deveined, and cooked
  • 4 (1.9 ounce) packages frozen mini phyllo cups, thawed
0/5 (0 Votes)

Simple Asian Glazed Chicken Thighs

Simple Asian Glazed Chicken Thighs

By

1.Preheat oven to 220°C | 425°F 2

  • 6 chicken thighs (bone in and skin on)
  • 1/3 cup rice wine vinegar
  • 1/4 cup soy sauce
  • 3 tablespoons honey
  • 2 tablespoons brown sugar (or coconut sugar)
  • 2 tablespoons pure sesame oil
  • 4 cloves garlic, crushed
  • 1 teaspoon crushed ginger (fresh)
  • 2 bunches of baby bok choy (quartered horizontally)
  • sliced green onions/shallots
4.6/5 (18 Votes)

Instant Pot Rock Creek Ranch Black Beans

Instant Pot Rock Creek Ranch Black Beans

By

Pressure cooker pre-soak: Rinse beans and add them to the Instant Pot with 8 cups of water and 2 teaspoons of Koshe...

  • 1 pound dry black beans
  • Kosher salt
  • 1 1/2 teaspoons cumin
  • 1 tablespoon chili powder
  • 2 teaspoons coriander
  • 1 teaspoon smoked paprika
  • Freshly ground black pepper, to taste
  • 2 slices center-cut bacon, chopped
  • 1/2 medium white onion, diced
  • 1/2 medium poblano pepper, seeded and diced
  • 3 cloves garlic, minced
  • 3 1/2 cup low sodium chicken broth
  • 1 tablespoon green Tabasco
5/5 (1 Votes)

Sour Cherry Crumble

Sour Cherry Crumble

By

by Daniel Humm and Will Guidara

  • 1 cup almond flour
  • 1/2 cup cold butter, diced (1/4 inch)
  • 1/2 cup plus 2 tablespoons bread flour
  • 1/3 cup granulated sugar
  • 2 tablespoons light brown sugar
  • 1 teaspoon salt
  • 4 cups pitted sour cherries
  • 1/2 cup sugar
  • 3 tablespoons flour
  • 2 teaspoons lemon juice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • Zest of 1/2 lemon
  • 3 tablespoons butter
  • 1/2 pound ricotta
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
4.6/5 (8 Votes)

Roasted Lemon Chicken Thighs with Potatoes

Roasted Lemon Chicken Thighs with Potatoes

By

Preheat your oven to 425 degrees F, and season the chicken thighs with salt and pepper

  • 6 bone-in, skin-on chicken thighs
  • salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 1/2 pounds Eastern or Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
  • 1 lemon, sliced
  • 10 cloves garlic, peeled
  • 1/4 cup chopped cilantro or parsley leaves
4.3/5 (10 Votes)

Salmon with Tomato Tarragon Cream Sauce

Salmon with Tomato Tarragon Cream Sauce

By

1. Preheat oven to 375 degrees

  • 4 salmon fillets, skin on
  • 2 Tbs. olive oil, divided
  • 1/3 cup chopped shallots
  • 1 can petite diced tomatoes, drained of most liquid
  • 1 tsp. dried tarragon
  • Salt and Pepper
  • 1/2 cup heavy cream
  • 8 oz. pasta of your choice, prepared and kept warm
4.9/5 (8 Votes)

Dr. Pepper Barbecue Sauce

Dr. Pepper Barbecue Sauce

By

1.Add all ingredients to a large sauce pan and whisk to combine

  • 12 oz Dr. Pepper
  • 2 cups ketchup
  • 1 cup brown sugar
  • 1 tablespoon Worcestershire Sauce
  • 1/2 teaspoon liquide smoke
  • 1 teaspoon coarse salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon granulated garlic
4.8/5 (14 Votes)

Eggplant Timbale

Eggplant Timbale

By

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill

  • 2 medium eggplants, sliced 1/4-inch thick
  • 1/3 cup olive oil, plus 2 tablespoons
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 pound penne pasta
  • 1 medium onion, diced
  • 1/2 pound ground beef
  • 1/2 pound Italian pork sausage
  • 1/4 cup Marsala wine
  • 1 cup frozen peas, thawed
  • 2 cups store-bought marinara sauce
  • 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
  • 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
  • 1 cup chopped fresh basil leaves
  • Special equipment: 9-inch springform pan
4.8/5 (5 Votes)

Egg Roll Skillet

Egg Roll Skillet

By

In a small mixing bowl whisk together 1 Tbsp of the soy sauce with cornstarch until well blended

  • 4 Tbsp soy sauce
  • 1/4 cup low-sodium chicken broth or water
  • 2 tsp cornstarch
  • 1 Tbsp sesame oil
  • 1 Tbsp brown sugar
  • 2 tsp sriracha, plus more for serving (optional)
  • 2 Tbsp olive oil, divided
  • 1 lb 93% lean ground turkey
  • Salt
  • 1 small yellow onion, halved then thinly sliced into strips from root to tip
  • 1 red bell pepper, cored and sliced into thin 2-inch strips
  • 1 Tbsp peeled and minced fresh ginger
  • 4 cloves garlic, minced
  • 6 cups packed shredded cabbage (16 oz)*
  • 1 1/2 cups matchstick carrots
  • 1/4 cup chopped green onions
4.7/5 (6 Votes)