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Recipes
Slow-Cooked Mongolian Beef
By Cubby
Slow-cooked Mongolian beef in this recipe gets its sweetness from brown sugar and carrots and its umami from soy sa...
- 1 1/2 pounds 1 1/2 pounds flank steak
- 1/4 cups 1/4 cups cornstarch
- 2 tablespoons 2 tablespoons olive oil
- 1/2 teaspoons 1/2 teaspoons garlic, minced
- 3/4 cups 3/4 cups soy sauce
- 3/4 cups 3/4 cups water
- 3/4 cups 3/4 cups brown sugar
- 1 cup 1 cup grated carrots
- Green onions, for garnish
Shortbread Cookies - Ina's
By Cubby
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
Spicy Pimento Cheese Spread
By Cubby
Combine the cream cheese, mayonnaise, garlic powder, onion powder and celery seed
- 10 ounces cream cheese, softened
- 3/4 cup mayonnaise
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon celery seed
- 1 cup pickled jalapenos, chopped
- 6 ounces piquillo pepper, chopped (regular pimentos can be substituted)
- 5 cups shredded Cheddar (approximately 1 1/4 pounds)
- 1 to 2 tablespoons Sriracha
Potato Gratin with Rosemary Crust
By Cubby
Preheat oven to 450°. Unroll piecrusts on a lightly floured surface
- 1 (14.1-oz.) package refrigerated piecrusts
- 1 tablespoon chopped fresh rosemary
- 1 /4 teaspoon freshly ground pepper
- 2 cups (8 oz.) shredded Gruyère cheese, divided
- 1 1/2 pounds Yukon gold potatoes
- 1 1/2 pounds sweet potatoes
- 1 teaspoon kosher salt
- 2 /3 cup heavy cream
- 1 garlic clove, minced
- Garnish: fresh rosemary sprigs
Japanese-Style Chicken Wings (Teba No Karaage)
By Cubby
1. Toss wings, 2 tbsp. each mirin and sake, the sesame oil, granulated sugar, salt, garlic, and ginger in a bowl; c...
- 4 lb. chicken wings, separated at the joint, wing tips removed
- 1 cup plus 2 tbsp. mirin
- 1 cup plus 2 tbsp. sake
- 2 tbsp. sesame oil
- 1 tbsp. granulated sugar
- 1 tbsp. kosher salt
- 10 cloves garlic, minced
- 1 (6") piece ginger, peeled and minced
- 1 cup soy sauce
- 1/2 cup turbinado sugar
- Canola oil, for frying
- 3/4 cup potato starch
- Ground sansho, for garnish
- Lemon wedges, for serving
Skillet-Roasted Lemon Chicken
By Cubby
Preheat the oven to 450 degrees F
- 2 teaspoons fresh thyme leaves
- 1 teaspoon whole fennel seeds
- Kosher salt and freshly ground black pepper
- 1/3 cup good olive oil
- 1 lemon, halved and sliced 1/4 inch thick
- 1 yellow onion, halved and sliced 1/4 inch thick
- 2 large garlic cloves, thinly sliced
- 1 (4-pound) chicken, backbone removed and butterflied
- 1/2 cup dry white wine, such as Pinot Grigio
- Juice of 1 lemon
Get Yo' Man Chicken
By Cubby
Recipe courtesy The Neely's
- 2 tablespoons olive oil
- 6 chicken thighs, skinless
- 1 teaspoons salt
- 1/2 teaspoons pepper
- 1 medium onion, sliced
- 1 cup chicken stock
- 1/2 cup white wine 1 (14.5-ounce) can crushed tomatoes in thick puree
- 1 teaspoon 1 teaspoon dried thyme
- 1/2 tablespoon dried rosemary
- 1 tablespoon lemon-pepper
- Hot buttered rice
- 2 tablespoons chopped fresh parsley leaves
BBQ Pork Sandwich
By Cubby
Recipe courtesy Paula Deen
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons dark brown sugar
- 2 tablespoons paprika
- 1/2 tablespoon cayenne
- 4 pound shoulder pork roast
- 2 cup apple juice
- 1 cup apple cider vinegar
- 2 tablespoons Worcestershire
- 1/2 tablespoon liquid smoke
- 1/2 tablespoon garlic powder
- 6 soft hamburger buns with seeds
- Bbq sauce
- Cole slaw
Stuffed Shells with Arrabbiata Sauce
By Cubby
Lightly oil a 12 by 9 by 2-inch baking dish and set aside
- 12 ounces (1 box) jumbo pasta shells (approximately 36 shells)
- 2 tablespoons olive oil, plus extra for greasing baking sheet
- 6 ounces thinly sliced pancetta, diced
- 2 teaspoons dried crushed red pepper flakes
- 2 garlic cloves, minced
- 5 cups marinara sauce
- 2 (15-ounce) containers whole milk ricotta cheese
- 1 1/3 cups grated Parmesan
- 4 large egg yolks
- 3 tablespoons chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
- 1 teaspoon chopped fresh mint leaves
- 1 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded mozzarella cheese
Pepperoni Sauce
By Cubby
Heat the oil in a large, heavy-bottomed pot over medium heat, until the oil shimmers
- 6 tablespoons extra-virgin olive oil
- 1 small onion, cut into small dice
- 5 medium cloves garlic, cut into very thin slices
- 1 pound pepperoni, cut into thin slices
- 1 teaspoon fennel seed, toasted (see NOTE)
- 1 teaspoon crushed red pepper flakes
- 8 to 12 ounces canned imported Italian plum tomatoes, chopped, with their juices
- 1 1/2 cups low-sodium chicken broth
- 1 fresh bay leaf