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Winter Greens Pasta

Winter Greens Pasta

By

Haven't made yet

  • For the breadcrumb topping:
  • 2 heads escarole, leaves removed from core, washed and roughly chopped
  • 1 teaspoon crushed red pepper flakes
  • 5 to 6 anchovy fillets (omit these to make this dish vegetarian)
  • 5 to 6 large garlic cloves, grated or finely chopped
  • 1/4 cup extra-virgin olive oil (EVOO) (eyeball it)
  • Salt
  • 1 pound whole wheat spaghetti
  • 1 pound spinach leaves, thick stems removed, leaves roughly chopped
  • Freshly ground black pepper
  • 3 tablespoons drained capers (eyeball it)
  • Zest and juice of 1 lemon
  • 3 cups (about 3 large handfuls) arugula leaves
  • A few grates nutmeg
  • 3 tablespoons butter
  • 1 cup breadcrumbs
  • A handful flat-leaf parsley leaves, chopped
  • Freshly ground black pepper
4.8/5 (4 Votes)

Jalepeno-Cornmeal Muffins

Jalepeno-Cornmeal Muffins

By

Preheat an oven to 400°F

  • 1 1/4 cups fine- or medium-grind yellow
  • cornmeal, preferably stone-ground
  • 1 1/4 cups all-purpose flour
  • 3 Tbs. sugar
  • 2 1/2 tsp. baking powder
  • 1 tsp. salt
  • 2 or 3 green jalapeño chilies, seeded
  • and minced
  • 1 zucchini, shredded
  • 1/4 cup olive oil or sesame oil
  • 2 eggs, beaten
  • 1 1/2 cups buttermilk
  • 3 Tbs. grated Parmigiano-Reggiano
  • or Asiago cheese
  • Unsalted butter for serving
4.6/5 (10 Votes)

Salt Licorice Ice Cream

Salt Licorice Ice Cream

By

Put the cream, milk, sugar, salt, and star anise into a small heavy saucepan with a lid

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1 tbsp kosher salt
  • 15 whole star anise pods
  • 1 tbsp ouzo or other anise-flavored liqueur
4.6/5 (10 Votes)

Double-Dipped Cherry Shortbread

Double-Dipped Cherry Shortbread

By

Haven't made yet

  • 1/2 c. maraschino cherries, chopped
  • 1 1/4 c. flour
  • 3 tbsp. sugar
  • 1/2 c. butter
  • 1 tbsp. milk
  • 2-3 drops red food color
  • 1/2 c. semi-sweet chocolate pieces
  • 2 tsp. shortening
  • 3 oz. vanilla-flavored candy coating
  • 2 tsp. shortening
4.6/5 (25 Votes)

Cranberry Upside Down Cake

Cranberry Upside Down Cake

By

Position a rack in the lower third of the oven and heat the oven to 350°F

  • 1/2 lb. (1 cup) very soft unsalted butter; more for the pan
  • 1 cup very firmly packed light brown sugar
  • 1/4 tsp. ground cinnamon
  • 2 cups cranberries, fresh or frozen (thawed, rinsed, and dried), at room temperature
  • 1 cup granulated sugar
  • 1 large egg yolk, at room temperature
  • 2 large eggs, at room temperature
  • 2/3 cup sour cream, at room temperature
  • 1 tsp. pure vanilla extract
  • 1/2 tsp. table salt
  • 7 oz. (1-3/4 cups) cake flour
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
4.5/5 (24 Votes)

Cook's Illustrated Chewy Brownies

Cook's Illustrated Chewy Brownies

By

Adjust oven rack to lowest position and heat oven to 350 degrees

  • 1/3 cup (1 ounce) Dutch-processed cocoa
  • 11/2 teaspoons instant espresso powder (optional)
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, chopped fine
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs plus 2 large yolks
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (17 1/2 ounces) sugar
  • 1 3/4 cups (8 3/4 ounces) all-purpose flour
  • 3/4 teaspoon salt
  • 6 ounces bittersweet chocolate, cut into 1/2‑inch pieces
4.5/5 (30 Votes)

Banana & Orange Bread

Banana & Orange Bread

By

Really delicious, but didn't cook because it was too much volume

  • 4 1/2 cups white bread flour, plus extra for dusting
  • 1 tsp salt
  • 1 tsp superfine sugar
  • 1 tsp active dry yeast
  • 3 tbsp butter, diced
  • 1 large ripe banana
  • 3 tbsp honey
  • 4 tbsp orange juice
  • cant 1 cup lukewarm buttermilk
  • vegetable oil, for brushing
  • milk, for glazing
4.6/5 (14 Votes)

Carrots Glazed with Balsamic Vinegar and Butter

Carrots Glazed with Balsamic Vinegar and Butter

By

Carrots are sautéd in butter and then glazed in a sweet balsamic vinegar

  • 1/2 cup (1 stick) butter
  • 3 1/2 pounds peeled baby carrots or regular carrots, peeled, cut into 2-inch pieces, halved lengthwise
  • 6 tablespoons sugar
  • 1/3 cup balsamic vinegar
  • 1/4 cup chopped fresh chives
4.6/5 (40 Votes)

Cheddar Soup with Tortilla Crunchies

Cheddar Soup with Tortilla Crunchies

By

Melt the butter in a medium soup pot over medium heat

  • 3 tbsp butter
  • 1 medium onion, finely chopped
  • 2-3 garlic cloves, pressed
  • 1 jalapeno pepper, seeded and chopped
  • 1/2 red bell pepper, seeded and thinly sliced
  • 3 tbsp flour
  • 6 cups veggie broth
  • 2 cups heavy cream
  • 6 cups grated good-quality cheddar cheese
  • Salt and pepper
  • 1 tbsp chili powder
  • 1 1/2 tsp ground cumin
  • Crushed yellow corn tortilla chips
  • Chunky-style salsa
4.2/5 (5 Votes)

Peaches and Cream Shortcakes

Peaches and Cream Shortcakes

By

Make the biscuits: Position a rack in the center of the oven and heat the oven to 400°F

  • For the shortcake biscuits:
  • 9 oz. (2 cups) unbleached all-purpose flour; more for rolling and cutting the biscuits
  • 2 Tbs. light brown sugar
  • 2-1/2 tsp. baking powder
  • 1/4 tsp. table salt
  • 1/4 tsp. ground nutmeg, preferably freshly grated
  • 3 oz. (6 Tbs.) unsalted butter, chilled in the freezer for 15 minutes
  • 1 cup plus 1 tsp. heavy whipping cream
  • 1 Tbs. demerara sugar
  • For the marinated peaches:
  • 1/2 cup firmly packed light brown sugar
  • 1 Tbs. amaretto
  • 4 large ripe peaches (about 1-1/2 lb.)
  • For the honey whipped cream:
  • 1-1/2 cups cold heavy cream
  • 5 Tbs. honey
4.4/5 (34 Votes)