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Recipes
Barbecue Spaghetti
By akakeno
Make the seasoning mix: Combine the paprika, sugar and onion powder in a small bowl
- For the Seasoning Mix:
- 1 cup paprika
- 1/4 cup granulated sugar
- 1 teaspoon onion powder
- For the Spaghetti:
- 1 3/4 cups ketchup
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- Freshly ground pepper
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons mustard powder
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 1/2 cup apple cider vinegar
- 2 tablespoons extra-virgin olive oil
- 1 medium red or green bell pepper, diced
- 1 medium onion, diced
- 1 1/2 pounds pulled pork
- Kosher salt
- 1 pound spaghetti
Curried Coconut-Seafood Soup
By akakeno
1. In a medium enameled cast-iron casserole, melt the butter
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 2 large garlic cloves, minced
- 1 large jalapeño, seeded and minced
- 1 1/2 tablespoons minced peeled ginger
- 2 tablespoons finely shredded fresh curry leaves (see Note)
- 2 teaspoons Madras curry powder
- 1 teaspoon ground turmeric
- 1/4 teaspoon ground fenugreek
- 1 1/2 cups fish stock or water
- One 14-ounce can unsweetened coconut milk
- 1 tomato, finely chopped
- Salt
- 1 pound mussels, scrubbed and debearded
- 3/4 pound medium shrimp, shelled and deveined
- 2 tablespoons chopped cilantro
- 1 tablespoon fresh lemon juice
- Steamed basmati rice and warm naan, for serving
Breslin's Ricotta Pancakes with Orange Syrup
By akakeno
PREPARE THE SYRUP: Peel the zest from the orange in long strips and julienne
- Orange Syrup
- 1 orange
- 1 cup fresh orange juice
- 1 cup sugar
- 1 cup water
- Ricotta Topping
- 1 1/2 cups fresh ricotta
- 1 1/2 tablespoons sugar
- 3/4 teaspoon finely grated lemon zest
- Seeds scraped from 1/2 vanilla bean
- Pancakes
- 1 1/2 cups all-purpose flour
- 1/4 cup fine white cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs, separated
- 1/2 cup fresh ricotta
- Vegetable oil, for frying
- Toasted almond slices, for serving
Meatball Sub Casserole
By akakeno
In a bowl, combine the onions, bread crumbs and Parmesan cheese
- 1/3 cup chopped green onions
- 1/4 cup seasoned bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 pound ground beef
- 1 loaf (1 pound) Italian bread, cut into 1-inch slices
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup mayonnaise
- 1 teaspoon Italian seasoning
- 1/4 teaspoon pepper
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 jar (28 ounces) spaghetti sauce
- 1 cup water
- 2 garlic cloves, minced
Sauteed Okra with Cashews
By akakeno
1.In a large skillet, heat the oil until shimmering
- 1/4 cup extra-virgin olive oil
- 2 pounds small okra
- Salt and freshly ground pepper
- 6 garlic cloves, thinly sliced
- 1/2 cup salted roasted cashews, chopped
- 1 teaspoon finely grated lime zest, plus lime wedges, for serving
BLT Creamy Mac 'n Cheese
By akakeno
1. Preheat oven to 500F. Bring large pot of water to boil, salt it, add pasta and cook until al dente
- Salt
- 1 lb. ziti rigati pasta
- EVOO for drizzling
- 6 slices bacon, chopped
- 2 leeks-trimmed, halved legthwise and sliced crosswise
- 2 large cloves garlic, chopped
- 1/2 tsp. crushed red pepper
- 3 Tbs. tomato paste
- Two 3-ounce bricks cream cheese, cut into pieces
- 1 1/2 cups shredded asiago, grana padano or parmigiano-reggiano cheese
- 1/4 pint cherry tomatoes, quartered
- 2 cups baby arugula
- 1 cup basil leaves, torn
- Juice of 1/2 lemon
Sautéed Zucchini with Za’atar and Crispy Chickpeas
By akakeno
In a colander, rinse the chickpeas
- 2/3 cup cooked chickpeas
- 2 Tbs. cornstarch
- 1/4 cup plus 2 Tbs. olive oil
- 1 Tbs. plus 1 tsp. za’atar
- Kosher salt
- 1 lb. small zucchini (3 to 4), cut into 1/2-inch-thick half moons
- 1/2 small red onion, finely diced (3 to 4 Tbs.)
Quinoa Risotto
By akakeno
Quinoa Risotto with Mushrooms and Thyme
- 1 cup quinoa, rinsed
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 garlic clove, pressed
- 1 8-ounce package sliced crimini (baby bella) mushrooms
- 6 ounces fresh shiitake mushrooms, stemmed, sliced
- 3 teaspoons chopped fresh thyme, divided
- 1 cup dry white wine
- Grated Parmesan cheese
Cheese-Stuffed Potatoes w/ Yogurt-Spice Paste
By akakeno
Indian twiced baked potatoes
- Potatoes and Stuffing:
- 3 large unpeeled russet potatoes
- 1 cup coarsely shredded Montery Jack
- 2 Tbs. butter, melted
- 2 Tbs. chopped cilantro
- 1 green onion, finely chopped
- 1 serrano chile, seeded, minced
- 1 Tbs. sesame seeds
- Kosher salt
- Yogurt-Spice Paste:
- 2 garlic cloves, coarsely chopped
- 2 tsps. chopped peeled ginger
- 2 tsps. sweet or hot paprika
- 1 tsp. salt
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 cup plain whole-milk Greek Yogurt
- 4 tsps. vegetable oil
- 2 tsps. lemon juice
- 1/2 cup sesame seeds
Peanut Butter-Chocolate Chip Cookies
By akakeno
1. Preheat oven to 350F., with racks in upper and lower thirds
- 1 cup creamy peanut butter
- 1/2 cup gran. sugar
- 1/2 cup packed light brown sugar
- 1/2 cup semi-sweet choc. chips
- 1 large egg, beaten
- 1 tsp. vanilla