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The Pumpkin Bread I Can't Stop Eating

The Pumpkin Bread I Can't Stop Eating

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Preheat oven to 350 degrees

  • 1 cup sugar
  • 1/2 cup olive oil, extra virgin or any other kind
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1 good baking apple such as Cortland or Northern Spy, grated (you should have 1 cup grated apple)
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped walnuts
4.4/5 (16 Votes)

Best Pumpkin Muffins

Best Pumpkin Muffins

By

Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray

  • 1 3/4 cups all purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 (15 oz) can pure pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
4.3/5 (9 Votes)

All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sauteed Chard

All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sauteed Chard

By

Preheat the oven to 450 degrees F

  • Pork Roast:
  • 1 (5-pound) bone-in pork shoulder
  • Sea salt and freshly ground black pepper
  • 2 teaspoons fennel seeds
  • 2 tablespoons chopped fresh thyme
  • 2 medium onions, sliced
  • 1 head garlic, cloves peeled and sliced
  • 2 medium carrots, sliced
  • 2 ribs celery, sliced
  • 5 to 6 fresh bay leaves
  • 2 cups chicken stock
  • 1 cup white wine
  • Spicy Apple Chutney:
  • 1 tablespoon extra-virgin olive oil
  • 2 medium onions, chopped
  • 2 Fresno chile peppers, seeded and finely chopped
  • 1 (1-inch) piece fresh ginger, grated or minced
  • 6 medium Braeburn or Gala apples, peeled and chopped
  • 2 tablespoons dark brown sugar
  • 1 tablespoon chopped fresh thyme
  • 1/4 cup dark amber maple syrup
  • 1/4 cup cider vinegar
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Freshly grated nutmeg
  • Mashed Citrus Sweet Potatoes:
  • 4 large sweet potatoes, peeled and sliced
  • 1 tablespoon orange zest
  • 1 cup chicken stock
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper
  • Chard:
  • 2 tablespoons extra-virgin olive oil
  • 1 very large bunch red chard, stemmed and shredded
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg
3.7/5 (3 Votes)

Crawfish Pasta

Crawfish Pasta

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1. Heat oil in an 8-qt. saucepan over medium-high heat

  • 1/4 cup olive oil
  • 5 scallions, roughly chopped
  • 2 cloves garlic, minced
  • 1 medium yellow onion, minced
  • 1/2 small green bell pepper, seeded and minced
  • 1/2 cup dry white wine
  • 1/8 tsp. dried mint
  • 1 (28-oz.) can whole peeled tomatoes, crushed by hand
  • 2 lb. cooked, peeled crawfish tails
  • 1 cup heavy cream
  • 1/3 cup roughly chopped parsley, plus more for garnish
  • Hot sauce, preferably Tabasco or Crystal, to taste
  • Kosher salt and freshly ground black pepper
  • 1 lb. linguine
  • Grated parmesan, for serving
4.8/5 (5 Votes)

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw

By

Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of...

  • 2 Hass avocados—halved, pitted and peeled
  • 1/4 cup low-fat sour cream or Greek yogurt
  • 1 small jalapeño, seeded and thinly sliced
  • 2 tablespoons minced red onion
  • 2 tablespoons chopped cilantro
  • 5 tablespoons fresh lime juice
  • Kosher salt and freshly ground pepper
  • 1 small head of napa cabbage, shredded (4 cups)
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
  • Ten 7-inch flour tortillas, warmed
  • 2 medium tomatoes, thinly sliced
  • Hot sauce, for serving
  • Lime wedges, for serving
4.3/5 (8 Votes)

Pappardelle with Asparagus and Cream

Pappardelle with Asparagus and Cream

By

Bring a pot of water to a rapid boil over high heat and salt generously

  • Kosher salt, to taste
  • 1/4 lb. dried pappardelle
  • 1/2 lb. thin asparagus spears, trimmed and cut on the diagonal into 2 1/2-inch pieces
  • 1/3 cup heavy cream
  • 1 Tbs. dry white wine
  • 1 garlic clove, pressed
  • 1/2 tsp. grated lemon zest
  • 1/4 cup thinly sliced green onions
  • 1/4 cup grated Parmigiano-Reggiano cheese, plus more for serving
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Freshly ground pepper, to taste
4.4/5 (5 Votes)

The French Dip Sandwich

The French Dip Sandwich

By

Press Warm; set timer for 12 minutes (add or subtract time as needed) and press Start to heat the pressure cooker

  • 2 tablespoons unsalted butter
  • 2 onions, halved lengthwise and thinly sliced
  • 2 tablespoons brandy
  • 2 1/2 pounds beef eye round
  • 2 1/2 cups low-salt beef broth
  • 1 cup beer (such as pale ale)
  • 1 tablespoon kosher salt
  • 1 garlic clove, smashed
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • 1/2 teaspoon freshly ground black pepper
  • 2 baguettes, halved lengthwise, cut crosswise into 4 pieces each
4.6/5 (5 Votes)

Banging Good Chicken Salad

Banging Good Chicken Salad

By

6 Smart Points

  • For the Skinny Bang Bang Sauce:
  • olive oil spray (I used my Misto)
  • 2 tsp olive oil
  • 6 tbsp whole wheat Italian seasoned breadcrumbs
  • 2 tbsp panko
  • 16 oz (2 large) skinless boneless chicken breasts, cut into 24 1-inch chunks
  • kosher salt and pepper to taste
  • 4 cups shredded romaine
  • 1 cup shredded red cabbage
  • 2 1/2 tbsp light mayonnaise
  • 2 tbsp scallions, chopped fine plus more for topping
  • 1 1/2 tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha (or to taste)
4.5/5 (6 Votes)

Cherry & Chocolate Fudge

Cherry & Chocolate Fudge

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1. In a large saucepan, melt the butter with sugar, cream and a pinch of salt

  • 2 cups white chocolate chips (11 oz bag)
  • 7 oz jar marshmallow creme
  • 3/4 cup (6 oz) butter
  • 1/2 cup granulated sugar
  • 3/4 cup heavy cream
  • pinch salt
  • 1 Tbsp cherry flavored gelatin
  • 1/2 cup chopped dried cherries
  • 10 oz dark chocolate, finely chopped
4.2/5 (9 Votes)

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

By

Preheat oven to 350 degrees

  • 2 1/2 cups all-purpose flour, plus 1 teaspoon for blueberries and zest
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 2 cups blueberries
  • 2 tablespoons grated lemon zest
  • Nonstick cooking spray, for pan
  • Confectioners' sugar, for dusting (optional)
4.5/5 (24 Votes)