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Recipes
Classic Beef Meatballs
By DenaK
by Daniel Holzman and Michael Chernow
- 2 tablespoons olive oil
- 2 pounds 80% lean ground beef
- 1 cup ricotta cheese
- 2 large eggs
- 1/2 + cup bread crumbs
- 1-2 med onion minced
- garlic minced
- 1/4 cup chopped fresh parsley
- 2 teaspoons salt
- 1/4 teaspoon crushed red pepper flakes
- 4 cups Classic Tomato Sauce
Tieghan
By DenaK
Start by activating the yeast
- 4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon sugar
- 1/4 cup hot water (but not boiling, just hot tap water)
- 3/4 teaspoonactive dry yeast
- 3/4 cup warm milk
- 1 cup greek yogurt
- melted butter for brushing (may use olive oil)
- fresh cilantro or other herbs for topping
White Chicken Chili
By DenaK
Directions Drain and rinse the canned white beans
- 2 (14.5-ounce) cans white beans
- 1 tablespoon canola oil
- 1 medium jalapeno pepper, minced
- 2 medium poblano peppers, chopped
- 1 large onion, chopped
- 4 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 1 tablespoon ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ancho chili powder
- 4 cups low-sodium chicken broth
- 2 limes, juiced, plus lime wedges, for serving
- 1 rotisserie chicken, skin removed and meat shredded
- 1/4 cup chopped cilantro leaves
- Sour cream, for topping
- Tortilla chips, coarsely crushed, for topping
Fried Gorgonzola Bites
By DenaK
Line an 8-inch square baking dish with plastic wrap and spray with vegetable-oil spray
- 6 tablespoons unsalted butter
- 1 3/4 cups all-purpose flour
- 2 cups whole milk
- 1/4 pound Gorgonzola dolce, cut into small pieces
- Pinch of freshly grated nutmeg
- Salt and freshly ground pepper
- 3 large eggs, beaten
- 2 cups dry bread crumbs
- 1 About 1 quart pure olive oil, for frying
Provençal Short Ribs with Olives and Herbs
By DenaK
by Melissa Roberts
- 1/3 cup all-purpose flour
- Salt
- Freshly ground black pepper
- 5 pounds short ribs (not cross-cut flanken)
- 4 tablespoons olive oil, divided
- 2 medium red onions, cut into 1-inch pieces
- 2 carrots, cut into 1/2-inch pieces
- 1 celery rib, cut into 1/2-inch pieces
- 3 large garlic cloves, chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fresh thyme leaves
- 2 cups full-bodied red wine, such as Côtes du Rhône or Bordeaux
- 2 cups low-sodium chicken broth
- 1 (15-ounce) can whole peeled tomatoes in juice
- 3/4 cup balsamic vinegar
- 2/3 cup (3 1/2 ounces) pitted kalamata olives, rinsed and patted dry
- 1 navel orange
- Polenta, noodles, or potatoes
Steamed Mussels with Lime & Cilantro
By DenaK
Rinse the mussels in a colander under cold water, scrub the shells thoroughly, remove the tough, wiry beards, and...
- 4 lb. mussels
- 2 Tbs. extra-virgin olive oil
- 1 medium carrot, peeled and cut into small dice
- 1 large fresh jalapeño, seeded and minced
- 2 cloves garlic, minced (about 1 Tbs.)
- Finely grated zest and juice of 1 lime
- 1/2 cup dry white wine or white vermouth
- 1/2 cup heavy cream
- 1/3 cup loosely packed cilantro leaves and tender stems, coarsely chopped
- 1/2 to 1 tsp. Asian chile sauce, such as Sriracha, or other hot sauce (optional)
- Kosher salt
Warm Goat Cheese Toasts with Rosemary, Walnuts, and Honey
By DenaK
Preheat oven to 350°F. Cut eighteen 1/4-inch diagonal slices from baguette
- 1 8-ounce French-bread baguette
- 8 ounces soft fresh goat cheese
- 1/4 cup honey
- 1/2 cup chopped toasted walnuts
- 1/2 tablespoon chopped fresh rosemary
Truffled Mac and Cheese
By DenaK
Ann Taylor Pittman, Cooking Light JANUARY 2012
- 2 1/4 cups 1% low-fat milk, divided
- 2 cups sliced onion (about 1 medium)
- 1 bay leaf
- 12 ounces uncooked elbow macaroni
- 2 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 cup (3 ounces) shredded fontina cheese
- 1/2 cup (2 ounces) shredded Comte or Gruyere cheese
- 1 1/2 teaspoons white truffle oil
- 2 ounces French bread baguette, torn
- 2 tablespoons grated fresh Parmesan cheese
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
Braised Chile-Spiced Short Ribs with Black Beans
By DenaK
by Maggie Ruggiero
- 1 pound dried black beans (about 2 1/4 cups)
- 8 cups water
- 1 Turkish or 1/2 California bay leaf
- 1 1/4 ounces dried ancho chiles (3 to 4 medium)
- 2 cups boiling-hot water
- 1 medium onion, chopped
- 3 garlic cloves, coarsely chopped
- 2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
- 2 tablespoons tomato paste
- 2 tablespoons molasses (not robust or blackstrap)
- 1 teaspoon cumin seeds
- 3 whole cloves
- 2 1/3 cups cold water, divided
- 5 pounds beef short ribs
- 1 tablespoon vegetable oil
- 1/4 pound sliced bacon, chopped
- 1 (3-inch) cinnamon stick
- Accompaniments: chopped white or red onion; chopped cilantro
New York Strip Steaks with Blue Cheese Butter
By DenaK
The stout flavor and aroma of blue cheese have always been a steakhouse staple as a salad dressing
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 4 oz. crumbled blue cheese, preferably Maytag or Point Reyes
- 1/4 tsp. granulated garlic
- 1/4 tsp. freshly ground black pepper, or more to taste
- 4 8- to 10-oz. New York strip steaks, 1 to 1-1/2 inches thick
- Olive oil
- Kosher salt
- Freshly ground black pepper