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Recipes
Baked Chicken With Barbecue Sauce
By mirelsonp
A century ago, spicy English mustards like Colman's were too pungent for American tastes, even in small quantities:...
- 12 12 3 3/4 thighs with skin and bones (about 3 3/4 pounds)
- 1 1 14 1/2- to 16-ounce 16-ounce can crushed tomatoes with added puree
- 1/4 1/4 1/4 cup (packed) golden brown sugar
- 3 3 3 tablespoons apple cider vinegar
- 1 1/2 1 1/2 1/2 teaspoons Worcestershire sauce
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2 teaspoon ground black pepper
- 1/2 1/2 1/2 teaspoon dried thyme
- 1/4 1/4 1/4 cup French's mustard
- 30 1 30 5 cooked through, brown and glazed, turning and basting with sauce every 30 minutes, about 1 hour 30 minutes total. Cool 5 minutes and serve.
- Read More http://www.epicurious.com/recipes/food/printerfriendly/Baked-Chicken-with-Barbecue-Sauce-102190#ixzz2VBQjch46
Apple Cake
By mirelsonp
Recipe source: NY Times | Melissa Clark Note: Serve with ice cream, whipped cream, or creme fraiche
- 1 cup/125 grams unbleached all-purpose flour, more as needed
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 ounces/57 grams unsalted butter (1/2 stick), softened
- 1 cup/200 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1 large egg
- 2 cups diced apples (from about 2 apples)
- 1/2 cup/57 grams toasted pecans, chopped (optional)
Sausage Swiss Muffins
By mirelsonp
1. In a small skillet, cook sausage over medium heat until no longer pink; drain
- 8 oz bulk pork sausage
- 1 3/4 cups biscuit/baking mix
- 3/4 tsp rubbed sage
- 1/4 tsp dried thyme
- 1 egg
- 1/2 cup milk
- 1/2 cup shredded Swiss cheese
Baked Greek Shrimp With Tomatoes and Feta
By mirelsonp
Recipe source: NY Times Food | David Tanis
- Extra-virgin olive oil
- 3 large shallots, diced, about 1 cup
- 4 garlic cloves, minced
- Salt and pepper
- 2 pounds large ripe tomatoes
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 pounds large shrimp, peeled and deveined
- 4 ounces Greek feta cheese
- 1/2 teaspoon dried oregano
- 2 tablespoons roughly chopped mint
Fresh Lemon Tart
By mirelsonp
Yield 12-16 servings
- Crust:
- 1 2/3 cups all-purpose flour
- 1/4 cup sugar
- 1/2 cup cold butter
- 2 egg yolks
- 1 tsp vanilla extract
- Filling:
- 1 cup lemon juice
- 1/2 cup butter, melted
- 1 Tbsp grated lemon peel
- 1 cup sugar
- 6 egg yolks
- Candied Lemon Garnish:
- 1 cup granulated sugar
- 1 cup water
- 2 Tbsp light corn syrup
- 3 - 4 fresh lemons, thinly sliced
Cole Slaw Dressing
By mirelsonp
Recipe source: A Chef's Studio Makes enough to dress about three cups shredded cabbage
- 1 1/4 cup mayonnaise
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 1/4 tsp. celery seed
- 1/2 tsp. Creole seasoning or seasoned salt
- 1/4 tsp. black pepper
- Salt to taste
Pizza Red Sauce
By mirelsonp
Recipe source: Bon Appetit
- 1 28-oz can of whole tomatoes (San Marzano)
- 2 grated garlic cloves
- 2 Tbsp extra-virgin olive oil
- Large pinch of salt
Rice Pudding
By mirelsonp
6 to 8 servings From NY Times - Melissa Clark - A Good Appetite
- 3 1/2 cups whole milk
- 1/4 cup heavy cream
- 1/3 cup light brown sugar
- 1/2 cup long-grain white rice
- 1/4 tsp salt
- 1 vanilla bean, split
- 1 cinnamon stick or 4 cardamom pods
- 1 strip orange peel, 1-inch wide
- 1/3 cup golden raisins
- Crème fraiche, for serving (optional)
Sherry Mustard Vinaigrette
By mirelsonp
Whisk shallots, vinegar and mustard in medium bowl to blend
- 3 Tbsp chopped shallots
- 2 Tbsp Sherry wine vinegar
- 1 tsp Dijon mustard
- 6 Tbsp olive oil (preferably extra-virgin)
Easy Weekend Waffles
By mirelsonp
Recipe source: NY Times Food | Melissa Clark
- 6 tablespoons unsalted butter, more for waffle iron
- 2 cups/240 grams all-purpose flour
- 1 tablespoon/15 grams sugar
- 1 teaspoon/8 grams baking powder
- 1 teaspoon/5 grams fine sea salt
- 1/2 teaspoon/3 grams baking soda
- 1 cup plain yogurt (or see note)
- 1 cup milk
- 4 large eggs