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Maple Oatmeal Scones

Maple Oatmeal Scones

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Preheat the oven to 400 degrees F

  • For the Scones:
  • 3 1/2 cups all-purpose flour
  • 1 cup whole-wheat flour
  • 1 cup quick-cooking oats, plus additional for sprinkling
  • 2 tablespoons baking powder
  • 2 tablespoons granulated sugar
  • 2 teaspoons salt
  • 1 pound cold unsalted butter, diced
  • 1/2 cup cold buttermilk
  • 1/2 cup pure maple syrup
  • 4 extra-large eggs, lightly beaten
  • 1 egg beaten with 1 tablespoon milk or water, for egg wash
  • For the Glaze:
  • 1 1/4 cups confectioners' sugar
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
4.4/5 (5 Votes)

Mussels in White Wine

Mussels in White Wine

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To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or unt...

  • 3 pounds cultivated mussels
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 cup chopped shallots (5 to 7 shallots)
  • 1 1/2 tablespoons minced garlic (5 to 6 cloves)
  • 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
  • 1/2 teaspoon good saffron threads
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup good white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
5/5 (1 Votes)

Morrocan Chili and 10,000 Grains of Sand

Morrocan Chili and 10,000 Grains of Sand

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Preheat oven to 400 degrees F

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds ground lamb
  • Salt and freshly ground black pepper
  • 2 tablespoons chili powder
  • 1/2 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1 bay leaf
  • 1 large onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 cloves garlic, finely chopped
  • 1 lemon, zested and juiced
  • 2 tablespoons Worcestershire sauce, eyeball it
  • 1 (14-ounce) can tomato sauce
  • 2 tablespoons butter
  • 1 1/2 cups chicken stock
  • A handful golden raisins
  • 4 apricots, chopped
  • 1 1/2 cups couscous
  • 3 to 4 tablespoons toasted pine nuts
  • A handful fresh parsley leaves, chopped
  • A handful fresh mint leaves, chopped
  • 3 tablespoons finely chopped chives
  • 8 pita breads, cut into wedgesfor scooping
0/5 (0 Votes)

Irish Soda Bread

Irish Soda Bread

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Preheat the oven to 375 degrees F

  • 4 cups all-purpose flour, plus extra for currants
  • 4 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons kosher salt
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/2-inch dice
  • 1 3/4 cups cold buttermilk, shaken
  • 1 extra-large egg, lightly beaten
  • 1 teaspoon grated orange zest
  • 1 cup dried currants
0/5 (0 Votes)

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries

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Preheat a nonstick griddle

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • Butter, for griddle
  • 1 (11-ounce) jar prepared lemon curd
  • Fresh raspberries, for garnish
  • Confectioners' sugar, for garnish
5/5 (1 Votes)

Brick Chicken with Apricot Couscous

Brick Chicken with Apricot Couscous

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Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant

  • Couscous:
  • 2 tablespoons cumin seed
  • 2 tablespoons whole coriander
  • 2 cinnamon sticks
  • 1 teaspoon sweet paprika
  • 1 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 whole free-range chicken (3 pounds), split
  • Extra-virgin olive oil
  • Mint Yogurt Dressing
  • Extra-virgin olive oil
  • 1 small red onion, small dice
  • 1/4 cup dried apricots, coarsely chopped
  • 1/4 cup whole almonds toasted, coarsely chopped
  • 1 cup couscous
  • 1 1/2 cups chicken stock, warm
  • 1/2 teaspoon lemon zest
  • 2 scallions green parts only
  • 1/4 cup fresh mint leaves, roughly chopped
  • 1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
  • Kosher salt and freshly ground black pepper
0/5 (0 Votes)

Garlic and Citrus Chicken

Garlic and Citrus Chicken

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Position the rack in the center of the oven and preheat to 400 degrees F

  • 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
  • Salt and freshly ground black pepper
  • 1 orange, quartered
  • 1 lemon, quartered
  • 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
  • 2 (14-ounce) cans reduced-sodium chicken broth
  • 1/4 cup frozen orange juice concentrate, thawed
  • 1/4 cup fresh lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh oregano leaves
  • Kitchen string or butcher twine
0/5 (0 Votes)

Middle Eastern Chicken Pot and Butter-Nut Couscous

Middle Eastern Chicken Pot and Butter-Nut Couscous

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Heat the extra-virgin olive oil in a deep skillet over medium-high heat

  • 1/4 cup extra-virgin olive oil, eyeball it
  • 1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
  • 1 onion, thinly sliced
  • 3 cloves garlic, grated or chopped
  • 1 cup shredded carrots
  • 1 fresh bay leaf
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • Pinch ground cinnamon
  • Salt and freshly ground black pepper
  • 3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
  • 1 lemon, zested and juiced
  • 3/4 cup pitted mixed olives, chopped
  • 4 cups chicken stock, divided
  • 2 tablespoons butter
  • 3 tablespoons pine nuts
  • 1/4 cup slivered or sliced almonds
  • 1 1/2 cups couscous
  • Handful flat-leaf parsley, chopped
4.5/5 (2 Votes)

Ligurian Fish Stew

Ligurian Fish Stew

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For the stew: In a 6-quart, heavy bottomed stock pot or Dutch oven, heat 1/3 cup of oil over medium-high heat

  • Crostini:
  • 1/3 cup extra-virgin olive oil, plus extra for drizzling
  • 1 medium carrot, peeled and chopped into 1/2-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • Kosher salt
  • 3/4 cup white wine, such as Pinot Grigio
  • 1 (28-ounce) can crushed or pureed Italian tomatoes (recommended: San Marzano)
  • 1 cup water
  • 1/2 teaspoon red pepper flakes, plus extra for garnish
  • 1 1/2 pounds whitefish fillets, halibut, cod or arctic char, skinned and cut into 3/4-inch chunks
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
  • Olive oil, for drizzling, plus 3 tablespoons
  • 1 garlic clove, halved
0/5 (0 Votes)

Carini's Spagetti Sauce

Carini's Spagetti Sauce

By

To come later

  • Olive oil
  • 4 or 5 jumbo onions
  • 2 lb Sweet Sausage
  • 1 1/2 lb ground round
  • Salt
  • 1 bulb garlic, each clove pealed and chopped in the Cuisinart
  • 4 tablespoons dried oregano leaves
  • 1 tablespoon italian mixed herbs
  • 1/2 teaspoon ground thyme
  • 1/4 teaspoon tumeric
  • up to 1 tablespoon sugar
  • 18 lb canned tomatoes, diced (preferred), crushed and whole
  • Approximately 10 parts diced or crushed tomatoes (dice preferred)
  • Approximately 8 parts whole tomatoes, drained (use what you drain off) and pulse chopped quickly in the Cuisinart. This provides some larger lumps of tomato in the sauce.
  • 30 oz. tomato sauce (hunts brand preferred)
  • 1 Large leaf bay
  • 2 Tablespoons dried Basil, to taste or comparable fresh basil.
0/5 (0 Votes)