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Recipes

French Onion Soup Patty Melt

French Onion Soup Patty Melt

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Melt 2 tablespoons butter in a medium skillet over medium heat

  • 5 tablespoons butter, divided
  • 3 large onions, thinly sliced
  • Salt and pepper
  • 1/4 teaspoon ground thyme
  • 1/4 cup dry sherry
  • 1/2 cup beef stock or beef consommé
  • 1 1/2 pounds ground chuck or sirloin
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons Dijon mustard
  • 1 tablespoon EVOO – Extra Virgin Olive Oil
  • 8 slices good quality white bread
  • 8 slices Gruyère or Swiss cheese
  • Cornichons, for garnish
4.6/5 (35 Votes)

Maple-Candied Bacon

Maple-Candied Bacon

By

Preheat oven to 400 degrees F

  • 1 pound thick sliced bacon, good quality
  • 1/2 cup maple syrup, Grade B
  • 1 teaspoon Dijon mustard
  • Finely ground black pepper
4/5 (1 Votes)

Sausage, Mushroom & Polenta Lasagna

Sausage, Mushroom & Polenta Lasagna

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PreparationPreheat oven 400�F

  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 pound hot Italian sausage, casings removed
  • 6 portobello mushrooms, stemmed and cut into large chunks
  • 2 medium red onions, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 cups quick-cooking polenta
  • 3 cups chicken stock, divided
  • 1 1/2 cups milk
  • 1/4 cup aged balsamic vinegar
  • 1 15-ounce can crushed tomatoes
  • 1 cup ricotta cheese
  • 1 cup shredded provolone cheese
  • 1/2 cup shredded Asiago cheese
  • 2 tablespoons butter, softened
  • 25 to 30 leaves fresh basil, torn or roughly chopped
  • 1/2 cup (a couple of handfuls) flat-leaf parsley leaves, roughly chopped
0/5 (0 Votes)

Poblano Rice

Poblano Rice

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Heat 2 tablespoons oil in a medium, heavy nonstick skillet over medium heat

  • 3 tablespoons vegetable oil, divided
  • 1/2 medium white onion, chopped
  • 2 poblano chiles, stemmed, seeded and chopped
  • 1 clove garlic, peeled and roughly chopped
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup chicken broth, plus more if needed
  • 1 cup long grain rice
0/5 (0 Votes)

Grilled Pineapple with Coconut Black Sticky Rice Recipe

Grilled Pineapple with Coconut Black Sticky Rice Recipe

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A take on the classic Southeast Asian dessert of fresh mango with coconut white sticky rice, this version has grill...

  • 1 1/2 cups water
  • 1 cup black sticky rice (see Note)
  • 1 14-ounce can lite coconut milk
  • 1/2 teaspoon ground cardamom
  • 3 tablespoons finely chopped palm sugar (see Note) or packed brown sugar
  • 1/2 teaspoon salt
  • 1 small ripe pineapple, peeled, cored and cut into 1/2-inch-thick slices
0/5 (0 Votes)

Red Devil Cranberries

Red Devil Cranberries

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Heat the canola oil in a large saucepan over medium-high heat

  • 2 teaspoons canola oil
  • 1/4 cup minced shallot
  • 1 teaspoon minced serrano chile pepper
  • 1 cup fresh orange juice
  • 1/2 cup agave syrup
  • 1 12-ounce package fresh cranberries
  • 1 blood orange
  • 1 tablespoon minced chipotle chile pepper in adobo sauce, plus 1 teaspoon of the sauce
  • 1 teaspoon ground cinnamon
  • Kosher salt
0/5 (0 Votes)

Buffalo Chicken Sub Recipe

Buffalo Chicken Sub Recipe

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Preheat the oven to 425 degrees F

  • Homemade Ranch Dressing:
  • 1 tablespoon vegetable oil
  • 2 pounds boneless, skinless chicken thighs
  • Salt and ground black pepper
  • 1 tablespoon dark brown sugar
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne
  • 1 cup your favorite wing sauce, such as Frank's RedHot
  • 2 medium carrots, diced
  • 2 celery ribs, diced
  • 2 tomatoes, seeded and diced
  • One 36-inch fresh French loaf
  • 1 cup blue cheese crumbles
  • 1 1/2 cups mayonnaise
  • 1/2 cup buttermilk
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon fresh dill, minced
  • 1/2 teaspoon honey or agave syrup
  • 1/3 teaspoon salt
  • 1/4 teaspoon Dijon mustard
  • 1/8 teaspoon ground black pepper
0/5 (0 Votes)

Buffalo Chicken Jalapeno Poppers

Buffalo Chicken Jalapeno Poppers

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Pre-heat the oven to 425�F

  • AdvertisementIngredients16-20 jalapeno peppers
  • 1/3 cup hot sauce, such as Frank�s Red Hot brand
  • 2 tablespoons butter
  • 2 cups rotisserie chicken, skin and bones removed, shredded
  • 1 rib celery, finely chopped
  • 1/3 cup shredded Monterey Jack cheese
  • 1/2 cup blue cheese crumbles, divided
0/5 (0 Votes)

Buffalo Burgers

Buffalo Burgers

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Melt the butter in a small sauté pan and add onion and thyme

  • 2 tablespoons butter
  • 1/2 red onion, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1/2 cup red wine
  • 2 pounds ground buffalo
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 4 slices gruyere cheese
  • 1 green apple, cored
  • 1 tablespoon butter
  • 2 teaspoons brown sugar
  • 4 sesame seed buns, toasted
  • 2 slices tomato
  • 1 cup watercress, coarse stems removed
0/5 (0 Votes)

Sweet Challah

Sweet Challah

By

Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor

  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (100° to 110°)
  • 3 tablespoons honey
  • Dash of saffron threads, crushed
  • 3 tablespoons butter, melted and cooled
  • 1 teaspoon salt
  • 1 large egg
  • 3 cups bread flour (about 14 1/4 ounces), divided
  • Cooking spray
  • 1 teaspoon cornmeal
  • 1 teaspoon water
  • 1 large egg yolk, lightly beaten
  • 1/4 teaspoon poppy seeds
0/5 (0 Votes)