Ebdonahue's profile page
Recipes
30-Minute From Scratch Pizza
By ebdonahue
For the pizza crust, preheat oven to 450 degrees F
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon honey
- 1 cup warm water (110-115 degrees)
- 2 1/2 cups bread flour
- 2 tablespoons canola oil
- 1 1/2 teaspoon salt
- 2 cups tomato sauce
- 1 6-ounce can tomato paste
- 1 tablespoon dry, crushed oregano
- 2 teaspoons dry, crushed basil
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
White Cheese & Chicken Lasagna
By ebdonahue
Preheat oven to 350ºF. Bring a large pot of lightly salted water to a boil
- 9 whole Lasagna Noodles (not Oven-ready)
- 1/2 cups Butter
- 1 whole Onion, Chopped
- 1 clove Garlic, Minced
- 1/2 cups All-purpose Flour
- 1 teaspoon Salt
- 2 cups Chicken Broth
- 1-1/2 cup Milk
- 4 cups Shredded Mozzarella Cheese, Divided
- 1 cup Grated Parmesan Cheese, Divided, Plus Additional 1/4 Cup For Topping (optional)
- 1 teaspoon Each, Dried Basil And Oregano
- 1/2 teaspoons Ground Pepper
- 2 cups Ricotta Cheese
- 2 cups Cooked, Cubed Chicken
- 1 package (10 Oz. Size) Frozen Chopped Spinach, Thawed And Drained
- 1 Tablespoon Chopped Fresh Parsley
Bread-Machine Pizza Dough
By ebdonahue
In the bread pan of an electric bread machine, combine (in this order) the warm water, olive oil, salt, flour and y...
- 1 cup warm water (105° to 115°F)
- 2 Tbs. olive oil
- 1 tsp. salt
- 3 cups unbleached all-purpose flour
- 1 Tbs. active dry yeast
Spicy Three Cheese + Italian Sausage and Red Pepper Pizza
By ebdonahue
Preheat your oven to 450 degrees and use olive oil to grease two rimmed baking sheets generously
- 1 recipe Whole Wheat or Regular Pizza Dough {links are in the post above}
- 1 recipe for Pizza Sauce {link is in the post above}
- 4 Hot or Mild Italian Sausage Links, casing removed, crumbled and cooked
- 1 medium Red Onion, sliced into rings
- 2 medium Red Bell Peppers, sliced into rings, seeds and stems discarded
- 8 ounces freshly grated Mozzarella Cheese
- 8 ounces freshly grated Sharp Provolone Cheese
- 8 ounces freshly grated Fontina Cheese
- Red Pepper Flakes
Spaghetti with Tomato Conserva, Pancetta, and Pecorino
By ebdonahue
Bring a large pot of well-salted water to a boil
- Kosher salt
- 1 lb. dried spaghetti
- 5 Tbs. extra-virgin olive oil
- 4 oz. thinly sliced fatty pancetta, cut into 1/2-inch strips
- 2 cups Tomato Conserva, coarsely chopped
- 1/2 tsp. crushed red pepper flakes
- 2 oz. finely grated aged Pecorino
- Romano (2 cups using a rasp grater)
- 1/2 cup packed whole flat-leaf parsley leaves
Baby Spinach and Garlic Bread Pudding
By ebdonahue
Preheat the oven to 325°
- 2 tablespoons unsalted butter
- 15 ounces baby spinach, stems removed
- 2 tablespoons water
- 1 small garlic clove, minced
- Kosher salt and freshly ground pepper
- 1/4 pound French baguette, crusts removed, bread cut into 1/4-inch dice
- 2 large eggs
- 3/4 cup heavy cream
- Pinch of freshly grated nutmeg
Beer Braised Chicken and Onions
By ebdonahue
What beer you use matters
- 1 Tbsp unsalted butter
- 6 chicken thighs, about 2 to 2 1/2 pounds
- Salt
- 3 pounds yellow onions, sliced 1/4-inch thick, root to stem, about 6-8 cups sliced
- 1 Tbsp brown sugar, packed
- 2 bay leaves
- 2 teaspoons dried thyme
- 2 Tbsp smooth Dijon mustard
- 1 1/2 cups dark beer
- 1 cup chicken stock
- Freshly ground black pepper
Green Bean Casserole with Crispy Onions
By ebdonahue
Adapted a little from Alton Brown and a little from trial-and-error Serves 6, or more if you: a) have a lot of sid...
- Crispy Onions
- 2 medium yellow onions, halved and thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko or plain breadcrumbs
- 1/2 teaspoon table salt
- Freshly ground black pepper
- Canola, safflower, peanut or other high-heat oil, for deep-frying
- Mushroom Sauce
- 3 tablespoons butter
- 12 ounces mushrooms, thinly sliced or coarsely chopped
- Few gratings fresh nutmeg (optional)
- Freshly ground black pepper
- 3/4 teaspoon table salt
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1 1/2 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Assembly
- 1 to 1 1/2 pounds green beans, trimmed and halved (see note about volume)
Shrimp with Chile-Lemon Butter
By ebdonahue
In a large skillet, heat the olive oil, 2 turns of the pan, over medium to medium-high heat and melt the butter int...
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter, cut into pieces
- 5 - 6 cloves garlic, thinly sliced or chopped
- 1 red Fresno chile, thinly sliced
- 1 pound peeled, deveined jumbo shrimp
- Sea salt and pepper
- 1/3 - 1/2 cup chopped flat-leaf parsley
- 1/2 cup dry white wine or 1/3 cup dry vermouth
- Juice of 1 lemon
Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot
By ebdonahue
This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighte...
- 4 lb potatoes
- 2 large onions, peeled and sliced thickly
- 1 lb good quality pork sausages
- 1 lb bacon, piece thick cut
- 2 cups water
- 1 ham stock cube or 1 beef or 1 chicken stock cube, if ham stock isn't available
- 3-4 tablespoons fresh parsley, chopped
- salt and coarse-ground pepper to taste