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Recipes
Pumpkin Dinner Rolls
By PineyCook
In the bowl of an electric stand mixer whisk together yeast, 1/2 tsp of the brown sugar and 1/4 cup of the warm wat...
- 1 Tbsp active dry yeast
- 6 Tbsp (90g) packed light brown sugar
- 1/2 cup + 1 Tbsp warm water (130ml), 110 - 115 degrees, divided
- 1 1/4 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 large egg
- 1 large egg yolk
- 1 cup (245g) canned pumpkin puree
- 1/2 cup (4 oz/113g) unsalted butter, softened, divided, plus more for brushing tops if desired
- 4 cups (565g) all-purpose flour, or more as needed
- Cinnamon Honey Butter (I recommend making 1 1/2 - 2 times the recipe), for serving
- 1/2 cup (4 oz) salted butter
- 1/3 cup (105g) honey
- 1/4 cup (30g) powdered sugar
- 1 tsp ground cinnamon
Spaghetti and Meatball "Stoup"
By PineyCook
Preheat a medium soup pot over medium heat
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow skinned onion, chopped
- 2 small ribs celery from the heart, chopped
- 3 cloves garlic, chopped
- 3 cups tomato sauce or 1 (14-ounce) can plus 1 (8-ounce) can
- 3 cups chicken stock, available in a box on the soup aisle
- 1 pound ground beef, pork and veal mix (meatloaf mix) available at butcher counter
- 1/2 cup grated cheese, Parmigiano or Romano, plus more to pass at table
- 1/2 cup Italian bread crumbs, a few handfuls
- 1 large egg, beaten
- 2 tablespoons chopped parsley leaves
- 1/2 pound spaghetti, broken in half
- 1 cup basil leaves, torn or shredded
- 1 loaf Italian crusty bread, for dunking
Chunky Chicken Chowder
By PineyCook
Directions Cut the flaps from the thighs and cube the meat, leaving some meat on the bone
- 4 chicken thighs, bone in, skin removed
- Kosher salt and freshly ground black pepper
- 4 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large Vidalia or sweet onion, chopped
- 10 to 12 thyme sprigs, in a bundle
- 2 bay leaves
- 4 cloves garlic, roughly chopped
- 4 cups chicken stock
- 2 russet potatoes, peeled and cut into bite-sized cubes
- 8 ounces frozen white corn
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 lemon, halved for spritzing
Un-Stuffed Cabbage Roll Bowls
By PineyCook
Instant Pot: Press the saute button on the Instant Pot
- cooking spray
- 1 lb 93% lean ground beef
- 1 1/4 teaspoon kosher salt
- 1 cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon dried marjoram
- black pepper, to taste
- 8 ounce can tomato sauce
- 1/2 teaspoon Hungarian paprika
- 1 cup less sodium beef broth
- 2 tablespoons raisins
- 1 cup cooked brown rice
- 1 medium head cabbage, cored and chopped (9 cups)
Crab Rangoon Dip with Wonton Chips
By PineyCook
I like to include a bit of powdered sugar (~ 2 Tbsp) to the dip mix to add that sweetness associated with Chinese R
- 8 oz cream cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 cup fresh parmesan cheese
- 2 cans (6 oz) crab meat, drained
- 1 cup mozzarella cheese, divided
- 2 tablespoons fresh chives
- 1 clove garlic
- 1/2 teaspoon pepper
- 1 package wonton wrappers
- cooking spray
- 1 tablespoon fresh chives (optional)
Pork-and-Chive Pot Stickers
By PineyCook
In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tablespoon water
- Soy-Ginger Dipping Sauce:
- 1/4 pound ground pork
- 1 tablespoon minced chives
- 1 1/2 teaspoons soy sauce
- 1 1/2 teaspoons dry sherry
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon sesame oil
- 1/2 teaspoon cornstarch
- 20 wonton wrappers (from a 12-ounce package)
- 1 tablespoon vegetable oil
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon minced peeled fresh ginger
- 2 teaspoons sugar
- 1/4 teaspoon sesame oil
Strozzapreti with Lamb Ragù
By PineyCook
In a large enameled cast-iron casserole, combine the fennel, cumin, Aleppo pepper and peppercorns and cook over mod...
- 1 tablespoon fennel seeds
- 1 tablespoon cumin seeds
- 1 tablespoon Aleppo pepper or 1/2 tablespoon crushed red pepper
- 1 teaspoon whole black peppercorns
- 1 tablespoon extra-virgin olive oil
- 2 pounds ground lamb
- Salt
- Freshly ground black pepper
- 6 large garlic cloves, coarsely chopped
- 1 large onion, coarsely chopped
- 1 large fennel bulb—halved, cored and cut into 1/2-inch dice
- 1/2 teaspoon sweet smoked paprika
- 2 tablespoons harissa
- One 14-ounce can whole tomatoes, chopped, liquid reserved
- 2 cups chicken stock
- 1 pound dried strozzapreti pasta
- 1 pint cherry tomatoes, halved
- 6 scallions, chopped
- 1/2 cup thinly sliced mint leaves
- Freshly grated sheep milk cheese, such as Everona Stony Man or pecorino, for serving
COCONUT CHICKEN WITH APRICOT SAUCE
By PineyCook
Preheat the oven to 400˚F
- 1 egg
- 1 cup sweetened coconut flakes
- 1/2 cup flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless chicken breasts
- 1/2 cup unsalted butter, melted
- 1/4 cup apricot preserves
- 2 tablespoons Dijon mustard
Amish One-Pan Ground Beef and Cabbage Skillet
By PineyCook
Looking for a hearty dinner that only uses one pan for easy clean up? Amish Ground Beef and Cabbage skillet does ju
- 1 pound grass-fed ground beef
- 1 onion, chopped
- 1/2 - 1 head cabbage, chopped
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 1 (8 ounce) can tomato sauce (I've even used pasta sauce)
- Salt and pepper, to taste
Asian Quinoa Meatballs
By PineyCook
Preheat oven to 400 degrees F
- 1 pound ground turkey
- 3/4 cup cooked quinoa
- 3 cloves garlic, minced
- 2 green onions, thinly sliced, plus more for garnish
- 1 large egg
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon Sriracha, or more, to taste
- Kosher salt and freshly ground black pepper, to taste
- Sesame seeds, for garnish
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar, packed
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha, or more, to taste
- 2 teaspoons cornstarch