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Recipes
Apple Pie - Deep-Dish
By grammadot
Make the crust: Pulse the flour, 4 tablespoons butter, the shortening, sugar and salt in a food processor until it ...
- 2 1/2 cups all-purpose flour, plus more for dusting
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
- 1/3 cup cold vegetable shortening
- 1 tablespoon sugar
- 1 teaspoon salt
- 3 tablespoons cold vodka
- 4 pounds mixed apples (such as Rome, Gala and McIntosh)
- 2/3 cup sugar, plus more for sprinkling
- 2 tablespoons fresh lemon juice
- 6 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 tablespoons heavy cream, plus more for brushing
- 1 teaspoon ground cinnamon or apple pie spice
- 1/4 teaspoon salt
Corn Muffins - Bubba's
By grammadot
Preheat the oven to 375 degrees F
- 1 cup self-rising cornmeal
- 3/4 cup self-rising flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup vegetable oil
- 2 eggs
- 1 (8-ounce) container sour cream
- 1 (8-ounce) can cream-style corn
Thai Chicken and Kale Stir Fry
By grammadot
marinate chicken in soy sauce for an hour open kale salad kit, remove packaged salad dressing and set aside for an...
- 1 package 1 package sweet kale vegetable salad kit
- 2 tbs 2 tbs coconut oil
- package package chicken tenders 1 to 1 1/2 pounds, diced
- soy sauce
- 1 inch 1 inch fresh ginger grated
- 1/2 cup 1/2 cup sweet red chili sauce (like panda express)
- green onions sliced
- 1/2 1/2 red bell pepper thinly sliced
- cashews or peanuts
sweet potatoes
By grammadot
1 Boil: Settle potatoes in a large saucepan
- 3 pounds sweet potatoes, peeled, cut into large chunks
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne
- 6 tablespoons unsalted butter, cut into small cubes
- 1/4 cup heavy cream
- 3 to 4 tablespoons dark brown sugar
- 2 tablespoons dark rum, optional
Fruit Pops
By grammadot
Directions Start by combining 1 cup water with the sugar in a small saucepan
- 1/2 cup sugar
- 1 bag frozen mangos
- Juice of 1/2 lime
- 1 bag frozen strawberries
- Juice of 1/2 lemon
Poutine
By grammadot
Slice the potatoes lengthwise, about 1/4 inch thick
- 6 to 8 large Yukon gold potatoes, peeled
- 1 tablespoon vegetable oil, plus more for frying
- 1 shallot, minced
- 1 small clove garlic, minced
- 2 cups chicken stock
- 2 cups beef stock
- 2 tablespoons ketchup
- 1 tablespoon apple cider vinegar
- 1 tablespoon whole green peppercorns
- 1/2 teaspoon Worcestershire sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- Kosher salt and freshly ground pepper
- 2 cups cheddar cheese curds
mortadella Fresh robiola wrapped in
By grammadot
1 Heat a gas grill or prepare a fire in a charcoal grill
- 12 thin slices mortadella (about 8 ounces; see note)
- 12 ounces fresh robiola (or substitute fresh goat cheese or fresh ricotta)
- 12 fresh basil leaves, plus a few extra for garnish
- 3 cups young mustard greens
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar Coarse sea salt
Peas, Bacon and Prosecco
By grammadot
Directions Place the bacon in a large skillet over medium heat
- 4 ounces bacon, chopped
- 2 shallots, minced
- One 10.8-ounce bag frozen peas, thawed
- 1/3 cup mint leaves, chopped
- 1/2 cup freshly grated pecorino
- 1/4 teaspoon kosher salt
- 1/4 cup prosecco
Baked Potatoes with Sausage and Arugula Sauce
By grammadot
Directions In a large skillet, heat the olive oil over medium-high heat
- 3 tablespoons extra-virgin olive oil
- 1 small onion, diced
- Kosher salt and freshly ground pepper
- 2 cloves garlic, peeled and smashed or chopped
- 1/2 pound sweet or spicy Italian-style turkey sausage, casings removed
- 1 1/2 cups tomato-basil or marinara sauce
- 3 cups baby arugula or spinach leaves
- 1/2 cup mascarpone cheese (4 ounces), at room temperature
- 1/2 cup grated Parmesan
- 4 baked russet potatoes, 8 to 10 ounces each (see Cook's Note)
- 2 tablespoons chopped fresh flat-leaf parsley
Spicy Eggplant
By grammadot
Directions Sauce: Combine sauce ingredients in a small bowl; mix well
- 2 tablespoons chicken broth
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 2 teaspoons Chinese black vinegar
- 2 teaspoons plum sauce
- 4 Chinese eggplants (about 1 pound), stems removed
- Vegetable oil, for deep-frying
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 4 dried whole chile peppers
- 2 green onions, cut into 2-inch lengths
- 1/4 pound ground pork
- Chopped cilantro leaves or sliced green onions