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Recipes

Kale & Brussels Sprout Salad

Kale & Brussels Sprout Salad

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Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl

  • 1/4 cup fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced shallot
  • 1 small garlic clove, finely grated
  • 1/4 teaspoon kosher salt plus more for seasoning
  • Freshly ground black pepper
  • 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
  • 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
  • 1/2 cup extra-virgin olive oil, divided
  • 1/3 cup almonds with skins, coarsely chopped
  • 1 cup finely grated Pecorino
4/5 (2 Votes)

Short Ribs Braised in Ancho Chile Sauce

Short Ribs Braised in Ancho Chile Sauce

By

Preheat oven to 350°F. Soak ancho chiles in boiling-hot water until softened, about 20 minutes, then drain in a c...

  • 4 dried ancho chiles, stemmed, seeded, and ribs discarded
  • 2 cups boiling-hot water
  • 1 medium onion, quartered
  • 3 garlic cloves, coarsely chopped
  • 2 tablespoons finely chopped canned chipotle chiles in adobo plus 2 teaspoons adobo sauce
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lime juice
  • 1 tablespoon salt
  • 6 lb beef short ribs or flanken
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1/2 cup brewed coffee
0/5 (0 Votes)

Lime Zingers

Lime Zingers

By

Directions 1. In a large mixing bowl, beat butter with an electric mixer on medium to high spe...

  • 1 cup butter, softened
  • 1/2 cup granulated sugar
  • 2 teaspoons finely shredded lime peel
  • 1/4 cup lime juice (about 2 limes)
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 3/4 cup finely chopped Brazil nuts or hazelnuts (filberts)
  • 1/2 8 ounce package cream cheese, softened
  • 1 cup sifted powdered sugar
  • 1 tablespoon lime juice
  • 1 teaspoon vanilla
  • Green food coloring
4.7/5 (7 Votes)

Saucy Clams and Shrimp with Wild Mushrooms

Saucy Clams and Shrimp with Wild Mushrooms

By

In a large deep skillet, heat the extra-virgin olive oil until shimmering

  • 1/2 cup extra-virgin olive oil
  • 1/2 pound shiitake mushrooms, stems discarded, caps thickly sliced
  • Salt and freshly ground pepper
  • 1 bunch scallions, white and light green part only
  • 1 large hot red chile, seeded and thinly sliced
  • 2 dozen littleneck clams, scrubbed
  • 1 1/4 cups dry, fruity white wine
  • 1 pound shelled and deveined medium shrimp
  • Crusty bread, for serving
4.4/5 (7 Votes)

White Wine-Marinated Steak

White Wine-Marinated Steak

By

Cooking Light OCTOBER 2010

  • 3 tablespoons white wine
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 pound chuck eye steaks, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1 large shallot, sliced
  • 1/4 cup fat-free, lower-sodium beef broth
4.8/5 (9 Votes)

Kale and White Bean Soup

Kale and White Bean Soup

By

Directions Heat the oil in a large pot over medium-high heat

  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 stalks celery, sliced
  • 1 large onion, chopped
  • kosher salt and black pepper
  • 2 15.5-ounce cans cannellini beans, rinsed
  • 1 cup small soup pasta, such as tubettini, ditalini, or orzo (4 ounces)
  • 1 bunch kale, thick stems discarded and leaves torn into 2-inch pieces (8 cups)
  • 2 tablespoons chopped fresh rosemary
  • 1/2 cup shaved Parmesan (2 ounces), plus 1 piece rind (optional)
  • 1 tablespoon fresh lemon juice
  • 1 loaf country bread, warmed
4.5/5 (4 Votes)

Chipotle Meatballs

Chipotle Meatballs

By

by Lillian Chou

  • 1/3 cup whole milk
  • 1/3 cup fine dry bread crumbs
  • 6 bacon slices, chopped
  • 1/2 cup finely chopped onion
  • 1 tablespoon chopped garlic
  • 1 tablespoon finely chopped seeded canned chipotles in adobo
  • 1 teaspoon ground cumin
  • 3/4 teaspoon dried oregano
  • 2 tablespoons water
  • 3/4 pound ground pork
  • 1/2 pound ground veal
  • 1 large egg, lightly beaten
  • 1/4 cup chopped flat-leaf parsley
  • Equipment: about 16 (6-inch) wooden skewers, soaked in water
  • Garnish: lime wedges
4.5/5 (6 Votes)

Katrina’s Seattle Salmon Burger

Katrina’s Seattle Salmon Burger

By

Remove the skin from the salmon or have your fishmonger do it for you

  • 1 lb. salmon fillet (use tail or belly)
  • 4 scallions (green parts only), cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 2 Tbs. grated fresh ginger
  • 2 Tbs. tamari
  • 1 Tbs. toasted sesame oil
  • 1/4 cup fine dry breadcrumbs
  • 2 Tbs. sesame seeds
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil cooking spray
  • 4 hamburger buns
  • Lettuce leaves
  • Peanut sauce or Asian sweet chili sauce
4.8/5 (4 Votes)