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Star Anise and Ginger Braised Chicken Recipe

Star Anise and Ginger Braised Chicken Recipe

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To make the Star Anise and Ginger Braised Chicken on your stovetop, heat the oil in a large saucepan

  • 1 tablespoon vegetable oil
  • 2 pounds bone-in, skin-on chicken pieces (whatever kind you please) or 1 1/2 pounds boneless chicken breast
  • Sea salt
  • 1-inch piece fresh ginger, peeled and cut into thin strips
  • 3 garlic cloves, thinly sliced
  • 1/3 cup Chinese rice wine (in a pinch you could use dry sherry or sake)
  • 1/2 cup homemade chicken stock, low-sodium canned chicken broth, or water
  • 1 tablespoon runny honey
  • 1 star anise
  • 1/4 cup light or low-sodium soy sauce (trust us you really want to use low-sodium soy sauce here)
  • 3 to 4 tablespoons fresh clementine or orange juice, if desired
  • 2 scallions (white and green parts), thinly sliced
4.6/5 (7 Votes)

Improved Brandy Cocktail

Improved Brandy Cocktail

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MAKES 1 COCKTAIL Stir cognac, syrup, liqueur, bitters, and absinthe with a bar spoon in a cocktail shaker filled w...

  • 2 oz. cognac, such as Frapin Cuvee VSOP
  • 1 tsp. simple syrup
  • 1/2 tsp. maraschino liqueur, such as Luxardo
  • 2 dashes Peychaud's bitters
  • 2 dashes absinthe
  • Twist of lemon peel, to garnish
4.6/5 (5 Votes)

BLTs With Blue Cheese-Buffalo Aioli

BLTs With Blue Cheese-Buffalo Aioli

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Recipe courtesy Aaron McCargo, Jr

  • 1/2 cup mayonnaise
  • 1/4 cup crumbled blue cheese
  • 2 tablespoons hot sauce (such as Frank's or Pete's)
  • 1 small clove garlic, grated
  • Freshly ground pepper
  • 8 1/2-inch-thick slices country-style white, wheat or rye bread, lightly toasted
  • 16 strips good-quality thick-cut bacon, cooked and cut in half
  • 3 large tomatoes, thinly sliced
  • 1 red onion, thinly sliced
  • 4 leaves Bibb lettuce
0/5 (0 Votes)

Red Curry Peanut Noodles

Red Curry Peanut Noodles

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1. Cook the pasta until al dente, according to package instructions

  • 8 ounces dried spaghetti or linguini
  • 3/4 cup smooth peanut butter
  • 3 tablespoons red curry paste
  • 1/4 cup chicken or vegetable broth
  • 2 tablespoons fresh lime juice
  • 1 tablespoon sugar
  • Sea salt to taste
  • 1 cup shredded carrots
  • 1 cup shredded broccoli stems
  • 1/4 cup dry-roasted peanuts, chopped
  • Lime wedges for serving
  • Cilantro for garnish
5/5 (1 Votes)

Creole Shrimp & Crab Cheesecake

Creole Shrimp & Crab Cheesecake

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Preheat oven to 350°. In a small bowl, mix bread crumbs, Parmesan cheese and dill; stir in butter

  • CHEESECAKE:
  • 3/4 cup dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dill weed
  • 2 tablespoons butter, melted
  • 2 tablespoons butter
  • 1 medium sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 1 medium carrot, finely chopped
  • 1/2 teaspoon dill weed
  • 1/2 teaspoon Creole seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1 tablespoon sherry or additional cream
  • 4 eggs, lightly beaten
  • 1 pound peeled and deveined cooked shrimp, chopped
  • 2 cans (6 ounces each) lump crabmeat, drained
  • 1 cup (4 ounces) shredded Gouda cheese
  • SAUCE:
  • 1 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon Creole seasoning
  • Assorted crackers
4.4/5 (12 Votes)

Red Berry Trifle

Red Berry Trifle

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Directions Cut the pound cake into 9 (3/4-inch) slices and spread each slice on 1 side with raspberry jam, using a...

  • Plain Pound Cake:
  • 1 Plain Pound Cake, recipe follows
  • 1 cup good raspberry jam
  • Framboise
  • 2 half-pints fresh raspberries
  • 1 pint fresh strawberries
  • Cognac Cream, recipe follows
  • 2 cups cold heavy cream
  • 2 tablespoons sugar
  • 2 tablespoons pure vanilla extract
  • 1/2 pound (2 sticks) unsalted butter, at room temperature
  • 2 cups granulated sugar, divided
  • 4 extra-large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup buttermilk, at room temperature
  • 1 teaspoon pure vanilla extract
  • Cognac Cream:
  • 3 cups milk
  • 10 extra-large egg yolks, at room temperature
  • 1 cup sugar
  • 4 tablespoons sifted cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon Cognac
  • 2 tablespoons unsalted butter
  • 1 tablespoon heavy cream
4.4/5 (14 Votes)

Grilled Balsamic Steak with Tomatoes and Arugula

Grilled Balsamic Steak with Tomatoes and Arugula

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Combine the marinade ingredients in a bowl or blender and pour over the steak

  • For the Marinade:
  • 1- 1/2 lb flank steak
  • 1 teaspoon kosher salt
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove, grated
  • 1 tablespoon fresh mixed herbs (rosemary, basil, sage)
  • For the Salad:
  • 1 -1/2 cup halved cherry tomatoes
  • 1 bunch (6 cups) baby arugula
  • 1 tbsp balsamic vinegar
  • 1 small clove minced garlic
  • 1 tbsp olive oil
  • 1/4 teaspoon kosher salt
4.5/5 (4 Votes)

Honey-Glazed Roasted Root Vegetables

Honey-Glazed Roasted Root Vegetables

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Preheat the oven to 425°

  • 1 1/4 pounds parsnips, peeled and sliced 1/2 inch thick
  • 1 1/4 pounds carrots, peeled and sliced 1/2 inch thick
  • One 1 1/4 pound celery root—peeled, quartered and sliced 1/2 inch thick
  • 1 1/4 pounds golden beets, peeled and sliced 1/2 inch thick
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup honey
  • 6 thyme sprigs
  • Salt and freshly ground pepper
  • 2 tablespoons sherry vinegar
4.3/5 (11 Votes)

Mini Buffalo Chicken Balls

Mini Buffalo Chicken Balls

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by Daniel Holzman & Michael Chernow

  • 2 tablespoons vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/3 cup Frank’s RedHot Sauce or any other favorite hot sauce
  • 1 pound ground chicken, preferably thigh meat
  • 1 large egg
  • 1/2 celery stalk, minced
  • 3/4 cup bread crumbs
  • 1 teaspoon salt
0/5 (0 Votes)

Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf

Garlic Lemon Shrimp with Savory Root Vegetable Rice Pilaf

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Place skewers in a pan of water and weigh down so they are submerged

  • 12-14 wooden skewers
  • 1/4 cup raw cashews
  • 1/2 cup orzo pasta
  • 2 pounds shell on raw shrimp (16-20 per pound)
  • 2 tablespoons McCormick Gourmet California Garlic Powder
  • 2 teaspoons McCormick Gourmet California Lemon Peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon McCormick Gourmet White Pepper
  • 1/2 teaspoon McCormick Gourmet Paprika
  • 1 tablespoon butter
  • 2 tablespoons extra virgin olive oil
  • 2 cups onion, cut into half inch dice
  • 2 cups carrots, cut into half inch dice
  • 2 tablespoons chopped shallots
  • 1 cup celery root or jicama, cut into half inch dice
  • 1 cup Basmati rice
  • 1/4 cup vermouth or white wine
  • 3 cups Kitchen Basics chicken stock
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley
4.3/5 (15 Votes)