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Recipes
Brooke's Homemade Meatloaf
By AprilAbrantes
Preheat the oven to 350 degrees F
- Glaze:
- 1/4 cup ketchup
- 1 tablespoon Dijon mustard
- 2 teaspoons packed light brown sugar
- Meatloaf:
- 2 pounds ground beef
- 1 medium onion, finely chopped
- 3 tablespoons ketchup
- 2 large eggs
- 1 slice white bread, torn into pieces
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Pain Perdu
By AprilAbrantes
Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl ...
- 1/2 pint fresh strawberries, hulled and sliced
- 2 tablespoons sugar, divided
- 3 tablespoons orange liqueur (recommended: Grand Marnier), divided
- 6 extra-large eggs
- 1 1/2 cups milk or half-and-half
- 2 tablespoons honey
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon grated orange zest
- 2 teaspoons kosher salt
- 1 large brioche loaf or challah
- Unsalted butter
- Vegetable oil
- 1/2 cup (1 1/2 ounces) sliced blanched almonds, toasted
- Confectioners' sugar, to serve
Shortbread cookies
By AprilAbrantes
Preheat the oven to 350 degrees F
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped
Sunday Gravy with Beef or Pork Braciola and Anna and Frankie's Meatballs
By AprilAbrantes
Braciola: With meat cleaver or any heavy kitchen utensil, pound the meat slices between 2 sheets of waxed paper
- Beef or Pork Braciola:
- 1 pound beef bottom round, cut 1/4-inch thick or 1 pound lean pork, cut 1/4-inch thick pieces
- 1 garlic clove, peeled
- 1 tablespoon freshly grated Pecorino Romano
- 1 tablespoon chopped Italian parsley
- Salt and pepper
- 1 cup olive oil
- Meatballs:
- 1 pound ground lean beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 eggs
- 1 cup freshly grated Pecorino Romano
- 1 1/2 tablespoons chopped Italian parsley
- 1/2 garlic clove, minced, optional
- Salt and pepper
- 2 cups bread crumbs
- 2 cups lukewarm water
- 1 cup olive oil
- Sunday Gravy:
- 1 pound piece lean beef
- 1 pound piece lean pork
- 1 pound hot or sweet Italian sausage
- 1/2 cup olive oil
- 4 garlic cloves, peeled
- 3 tablespoons tomato paste
- 1/4 cup water
- 3 (35-ounce) cans San Marzano plum tomatoes
- Salt and pepper
- Beef or pork braciola
- Meatballs
Pineapple Upside-Down Cake
By AprilAbrantes
Preheat the oven to 350 degrees F
- Nonstick cooking spray
- 3 cups cake flour, plus more for pan
- 1 cup butter, softened, plus 1/2 cup, melted
- 2 1/4 cups sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups whole buttermilk
- 1 1/2 cups firmly packed brown sugar
- 2 (20-ounce) cans pineapple slices in juice, drained well (reserve 2 tablespoons juice for frosting)
- 1 (10-ounce) jar maraschino cherries, drained well
- Pineapple Buttercream Frosting, recipe follows
- Chopped pecans, for garnish, optional
Peanut Butter and Banana Bread Finger Sandwiches
By AprilAbrantes
Preheat oven to 350 degrees F
- 1/2 cup butter, softened, plus more for greasing
- 1 1/2 cups all-purpose flour, plus more for dusting
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 2 large ripe bananas, mashed
- 1/2 cup raisins
- 1/2 to 1 cup creamy peanut butter
- 1/2 cup chopped peanuts
talian Chicken and Dumplings
By AprilAbrantes
Place a large pot of water on to boil for gnocchi
- 5 tablespoons extra-virgin olive oil, divided
- 2 pounds chicken tenderloins, diced into bite-sized pieces
- Salt and freshly ground black pepper
- 4 tablespoons butter, divided
- 12 large white mushrooms, sliced
- 1 cup shredded carrots, store bought
- 4 ribs celery from the heart, very thinly sliced
- 1 to 2 fresh bay leaves
- 3 tablespoons all-purpose flour
- 3 cups chicken stock, divided
- 1 cup basil leaves
- 1 clove garlic
- A generous handful parsley leaves
- A handful pine nuts, lightly toasted
- A couple handfuls grated Parmigiano-Reggiano
- 1 lemon , zested
- 2 (10 to 12-ounce) packages, fresh gnocchi
Jumbo Shrimp with Basil and Mint Pesto
By AprilAbrantes
Blend the mint, basil, pine nuts, and garlic in a food processor until finely chopped
- 3/4 cups lightly packed fresh mint leaves
- 1/2 cup lightly packed fresh basil leaves
- 1/4 cup pine nuts, toasted
- 1 garlic clove
- 1/4 cup olive oil
- 2 tablespoons freshly grated Parmesan
- Salt and freshly ground black pepper
- 2 pounds uncooked jumbo shrimp, peeled and de-veined
- 2 tablespoons extra-virgin olive oil
Honey Mustard and Red Onion Barbecued Chicken
By AprilAbrantes
Preheat grill pan or griddle over medium high heat
- 2 tablespoons vegetable oil
- 1/2 red onion, chopped
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar, a couple of handfuls
- 1 cup chicken stock
- 1/2 cup prepared honey mustard (recommended: Honey Cup brand)
- 1/2 teaspoon allspice, eyeball it
- 1/2 teaspoon curry powder, eyeball it
- 4 pieces boneless, skinless chicken breast
- 4 boneless, skinless chicken thighs
- Vegetable oil, for drizzling
- Salt and freshly ground black pepper
Eggnog-Panettone Bread Pudding
By AprilAbrantes
Preheat oven to 475 degrees F
- Optional accompaniments:
- 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced)
- 3 whole eggs
- 3 egg yolks
- 3/4 cups sugar
- 2 cups half-and-half
- 1/4 cup rum
- 1 teaspoon vanilla extract
- 1/8 to 1/4 teaspoon freshly grated nutmeg
- Vegetable cooking spray
- Vanilla ice cream
- Whipped cream