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Scott DeSimon's Lobster Stew

Scott DeSimon's Lobster Stew

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Bring 3 cups water to a boil in a large pot

  • 2 1 1/4-pound lobsters (female if you have a choice; you want the roe)
  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 1 large shallot, chopped
  • 1 tablespoon brandy or Cognac
  • 2 sprigs thyme
  • 2 cups half-and-half
  • Kosher salt
  • Freshly ground white pepper
  • Tabasco
4.4/5 (8 Votes)

Bruschetta Chicken

Bruschetta Chicken

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1. Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill)

  • 3 or 4 chicken breasts
  • 4 or 5 small tomatoes, chopped
  • 1 clove garlic, minced
  • 1/2 small red onion, chopped
  • 1 tsp. olive oil
  • 1 tsp. balsamic vinegar
  • 1/8 . tsp sea salt
  • Handful basil, chopped
4.5/5 (8 Votes)

Slow Cooker Chicken Parmesan Soup

Slow Cooker Chicken Parmesan Soup

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In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, bas...

  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 14 1/2 ounces crushed tomatoes
  • 1/2 pound raw boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1/2 cup chopped white onion
  • 1/3 cup shredded Parmesan cheese, plus extra for garnish
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
  • 4 ounces uncooked dry gemelli or penne pasta
  • Chopped fresh basil or parsley, for garnish
4.3/5 (12 Votes)

Lasagna alla Besciamella

Lasagna alla Besciamella

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Directions To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat

  • 3 tablespoons extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, pushed through a press
  • 1 pound ground beef
  • 2 links sweet Italian sausage, casings removed
  • 2 links hot Italian sausage, casings removed
  • 2 teaspoons kosher salt
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried oregano
  • Freshly ground black pepper
  • Three 26.5-ounce boxes strained tomatoes, such as Pomi
  • 1 cup dry red wine
  • 3 cups whole milk
  • 1 stick (8 tablespoons) unsalted butter
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon ground nutmeg
  • Kosher salt and freshly ground white pepper
  • 1 pound no-cook lasagna noodles, such as Barilla
  • 2 1/4 cups finely grated Parmigiano-Reggiano cheese
  • One 8-ounce package part-skim low-moisture shredded mozzarella
4/5 (4 Votes)

Butter Bean, Tuna and Celery Salad

Butter Bean, Tuna and Celery Salad

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In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil

  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1/4 cup snipped chives
  • Kosher salt and freshly ground pepper
  • Four 3 1/2-ounce cans Italian tuna in olive oil, drained
  • 3 celery stalks with leaves, thinly sliced on the bias
  • Two 15-ounce cans butter beans, drained and rinsed
  • 1 1/2 tablespoons drained capers
4.3/5 (6 Votes)

Thai Chopped Chicken Salad

Thai Chopped Chicken Salad

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Instructions For the chicken: In a ziptop bag, combine all of the marinade ingredients

  • 1/2 cup vegetable oil
  • 2 tablespoons rice vinegar
  • 1/4 cup sugar
  • 1 clove garlic, chopped
  • 1 cup cilantro, chopped
  • juice of 1 lime
  • dash of salt
  • 1 medium boneless, skinless chicken breast (6-8 oz)
  • 4 cups chopped romaine
  • 2 cups chopped napa cabbage
  • 2 cups chopped red cabbage
  • 1 cup diced cucumber
  • 1 cup edamame, cooked
  • 1 cup shredded carrots
  • 1 cup chopped red bell pepper
  • 1/4 cup chopped green onions
  • peanuts, for topping
  • 4 tablespoons rice vinegar
  • 4 tablespoons Thai sweet red chili sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • salt and pepper, to taste
  • 1/4 cup peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Thai sweet red chili sauce
  • 2 tablespoons vegetable oil
4.2/5 (5 Votes)

Grilled Salmon with Thai Curry Sauce and Basmati Rice

Grilled Salmon with Thai Curry Sauce and Basmati Rice

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Preparation Make rice: Preheat oven to 400°F

  • 1 cup basmati rice
  • 1 1/2 cups water
  • 2 tablespoons unsalted butter
  • 1 1/8 teaspoons minced peeled fresh gingerroot
  • 1 1/8 teaspoons minced garlic
  • 2 1/4 teaspoons peanut oil
  • 3/4 teaspoon ground coriander seeds
  • 1 1/2 teaspoons curry powder
  • 1 1/2 teaspoons Thai red curry paste
  • 1 1/2 teaspoons paprika
  • 3/4 teaspoon ground cumin
  • 1 1/4 cups well-stirred unsweetened coconut milk
  • 3 tablespoons tomato purée
  • 1 tablespoon soy sauce
  • 1 1/2 tablespoons packed dark brown sugar
  • 3 cups finely shredded green cabbage
  • 3/4 cup julienne strips of seeded peeled cucumber
  • 3 tablespoons finely chopped fresh coriander
  • 3 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon soy sauce
  • 3 tablespoons rice vinegar (not seasoned)
  • four 6-ounce pieces salmon fillet
  • olive oil for brushing salmon
  • 1/4 cup roasted peanuts
0/5 (0 Votes)

Pastoral Wander

Pastoral Wander

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1. Stir all ingredients except the absinthe and sage with ice until well chilled

  • 1 1/2 ounces Manzanilla sherry (recommended sherry is La Guita)
  • 3/4 ounce Ramazzotti Amaro
  • 3/4 ounce orange liqueur
  • absinthe, to rinse the glass
  • sage sprig for garnish (I didn't have one, and I used an orange twist, which was good, but I'm sure sage would be better!)
4/5 (1 Votes)

Chinese Chicken Buns

Chinese Chicken Buns

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These are great for lunches

  • For the Filling:
  • 2 1/4 teaspoons rapid rise dry yeast
  • 2 tablespoons brown sugar
  • 1 tablespoon butter
  • 1 cup warm milk ( I used 2%)
  • 2 1/2 cups of flour
  • 2 tablespoons olive oil
  • 2-inch piece ginger root, finely grated
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon honey
  • 1/2 pound boneless, skinless chicken breast - cut into small pieces
  • 3 scallions - chopped (optional)
  • 1 tablespoon fresh cilantro - minced
  • salt and pepper to taste
  • 1 egg yolk
  • 1 tablespoon water
5/5 (1 Votes)

Herb Roasted Chicken Thighs with Potatoes

Herb Roasted Chicken Thighs with Potatoes

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Method 1 Preheat oven to 375°F

  • 2 Tbsp red wine vinegar
  • 1 Tbsp olive oil
  • 1 to 2 teaspoons Dijon mustard (less or more depending on how much you like mustard, we like it with 2 teaspoons)
  • 1 teaspoon dried herbes de provence (can sub Italian seasoning or dry thyme or 1 Tbsp of fresh chopped herbs such as thyme or tarragon)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds chicken thighs, bone in, skin-on, trimmed of excess fat
  • 1 teaspoon of kosher salt
  • 1 teaspoon olive oil
  • 3 large Yukon gold potatoes (about 1 1/2 pounds), peeled and thinly sliced (1/8-inch thick or less)
  • 1 cup sliced, peeled shallots (can sub thinly sliced onion that have soaked in water for 10 min)
  • 3 to 4 whole garlic cloves, crushed and peeled
  • Several whole sprigs of fresh tarragon or thyme (optional)
  • More salt and pepper to taste
4.5/5 (26 Votes)