á-32's profile page
Recipes
Spinach, Pear and Pomegranate Salad
By á-32
Preheat an oven to 350°F
- 1/3 cup walnut pieces
- 3 Tbs. cider vinegar
- 2 Tbs. extra-virgin olive oil
- 1 Tbs. honey
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/8 tsp. freshly ground pepper
- 8 oz. baby spinach
- 2 ripe pears, such as Bartlett, cored and sliced
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled blue cheese
Pancetta and Cinnamon Waffles
By á-32
Preheat the oven to 350 degrees F
- 1/2 cup chopped walnuts
- 1 tablespoon vegetable oil, plus 1/3 cup, plus extra for greasing the waffle iron
- 3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces
- 3 cups Belgian waffle mix (recommended: Krusteaz)
- 2 eggs
- 1 1/2 cups water
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup maple syrup
- Special Equipment: a Belgian or conventional waffle iron
Mexican Brisket and Biscuits
By á-32
Directions Preheat the oven to 325 degrees F
- 1/4 cup kosher salt
- 1/4 cup packed light brown sugar
- 3 tablespoons sweet or smoked sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon mustard seeds
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons dried oregano
- 1 1/2 teaspoons cayenne pepper
- 1 teaspoon ground cinnamon
- 1 beef brisket (5 to 6 pounds), trimmed so that there is no more than 1/8-inch fat on top
- Freshly ground pepper
- 1/4 cup olive or vegetable oil
- 4 cloves garlic, chopped
- 2 to 3 stalks celery, chopped
- 2 carrots, chopped
- 1 large or 2 medium onions, chopped
- Kosher salt
- 2 tablespoons pureed seeded chipotle in adobo
- 2 tablespoons tomato paste
- 1 bottle Mexican beer, such as Negra Modelo
- 2 cups beef stock
- One 32-ounce can tomato puree
- 1 package buttermilk biscuit mix
- 1/4 cup vegetable oil
- 3 tablespoons cider vinegar
- 2 tablespoons superfine sugar or 3 tablespoons honey
- Juice of 2 limes
- 1 green apple, peeled and grated
- 1 small red cabbage, finely shredded
- 1 red onion, grated
- Kosher salt and freshly ground pepper
- 1/2 cup fresh cilantro leaves
Classic Italian Turkey Meatballs
By á-32
Preheat the oven to 400 degrees F
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon ketchup, optional
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
- 1/4 cup extra-virgin olive oil
- 3 large cloves garlic, smashed and peeled
- 1 large onion, finely chopped 1 teaspoon kosher salt, plus more to season
- 1/2 teaspoon freshly ground black pepper, plus more to season
- 3/4 cup chopped fresh basil
- 2 teaspoons finely ground fennel seeds
- 2 teaspoons dried oregano
- Two 28-ounce cans crushed tomatoes
- 1/2 cup low-sodium chicken broth, optional
Pizza Bianca with Kale and Meatballs
By á-32
For the sauce: In a heavy small saucepan, melt the butter over medium heat
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/8 teaspoon ground nutmeg
- 1 dried bay leaf
- 1 clove garlic, smashed and peeled
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- Extra-virgin olive oil, for oiling the baking sheet and for drizzling
- One 1-pound ball pizza dough
- 3/4 cup coarsely grated whole-milk mozzarella
- 8 Classic Italian Turkey Meatballs, recipe follows, halved
- 1/2 cup finely grated Parmesan
- 2 medium leaves kale, ribs removed, coarsely chopped
- 1/2 teaspoon kosher salt
- 1 cup plain breadcrumbs
- 1/2 cup finely grated Parmesan
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup whole milk, at room temperature
- 1 tablespoon tomato paste
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, at room temperature
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 pound ground dark turkey meat
- 1 pound spicy Italian turkey sausage links, casings removed
- Extra-virgin olive oil, for drizzling
Grilled Romaine with Balsamic Dressing
By á-32
Directions For the balsamic dressing: In a blender, combine the olive oil, balsamic vinegar, Gorgonzola, basil, ga...
- 1/4 cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons crumbled Gorgonzola
- 6 leaves fresh basil, chopped
- 1 clove garlic, chopped
- Kosher salt and freshly ground black pepper
- 2 romaine hearts, halved lengthwise
- Canola oil, for brushing
- 1/4 cup crumbled Gorgonzola, for garnish
- 4 leaves fresh basil, torn, for garnish
Steamed clams with grilled garlic sourdough pleases a crowd, saves you time
By á-32
Preparation Samantha Okazaki / TODAY Place a large, heavy based frying pan over a medium to low heat
- Clams 3 pounds clams 1/4 cup olive oil 5 cloves garlic 1/2 bunch cilantro (can also swap for basil or chives) 1/4 cup white wine 1 lemon, juiced
- 3 pounds clams
- 1/4 cup olive oil
- 5 cloves garlic
- 1/2 bunch cilantro (can also swap for basil or chives)
- 1/4 cup white wine
- 1 lemon, juiced
- Grilled sourdough 8 slices of fresh sourdough Olive oil 1 clove garlic, peeled
- 8 slices of fresh sourdough
- Olive oil
- 1 clove garlic, peeled
Grilled Smashed Potatoes with Lemon-Oregano Vinaigrette
By á-32
Put the potatoes in a large pot and add water to cover by 3 inches
- 2 lb. baby Yukon Gold potatoes, each about 2 inches in diameter
- Kosher salt, to taste
- 1 tsp. lemon zest
- 2 Tbs. fresh lemon juice
- 2 tsp. chopped fresh oregano
- 1/2 cup olive oil
- Freshly ground pepper, to taste
Women's Health : Free Spicy Lime Tilapia Recipe & More
By á-32
Calories: 275 (20% Daily Value) Fat: 8g (13% Daily Value) Carbohydrates: 24g (38% Daily Value) Protein:
- 2 Tbsp.
- olive oil
- 1 tsp.
- red pepper flakes
- 4 cups
- lightly packed spinach
- 12 cups
- asparagus tips
- 16 oz.
- tilapia fillets
- 1 cup
- scallions
- 1 1
- lime
Turkish Borek
By á-32
In a large, deep skillet, heat the olive oil over moderate heat
- 6 tablespoons extra-virgin olive oil
- 1 pound mild green peppers, such as cubanelles or Anaheims, stemmed, seeded and coarsely chopped
- 1 tablespoon pul biber pepper (Aleppo pepper)
- 1 large onion, coarsely chopped
- Salt and freshly ground black pepper
- 2 pounds ground beef
- 3/4 cup canola oil, plus more for brushing
- 5 large eggs
- 1 cup milk
- One 16-ounce package yufka dough
- 2 tablespoons nigella sativa (black cumin seeds)