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Recipes
Pork-Scallion Pot Stickers
By mirandavoegeli
In a bowl, mix the pork with the cabbage, scallions, ginger, garlic, shiitake, sesame oil, soy sauce, salt and whit...
- 1/2 pound ground pork
- 2 cups finely chopped green cabbage
- 1 cup thinly sliced scallions (about 5 large)
- 1 1/2 tablespoons minced fresh ginger
- 3 garlic cloves, minced
- 2 shiitake mushrooms, stems discarded and caps finely chopped
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce, plus more for dipping
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1 package round gyoza wrappers (48)
- 1/4 cup vegetable oil
- 1 cup water
Chocolate-Raspberry Layer Cake
By mirandavoegeli
Recipes + Menus | Recipes Chocolate-Raspberry Layer Cake Tender chocolate cake is layered with raspberry jam and ...
- Nonstick vegetable oil spray
- 2 cups unbleached all purpose flour
- 1 3/4 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup water
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 3 large eggs
Roasted Apricots with Honey-Vanilla Crème Fraîche
By mirandavoegeli
by The Bon Appétit Test Kitchen
- 1 cup (packed) golden brown sugar
- 1 teaspoon ground cardamom
- 6 large or 12 small apricots (about 1 1/2 pounds), halved, pitted
- 3 1/2 tablespoons honey, divided
- 2 tablespoons unsalted butter, diced
- 1 8-ounce container crème fraîche or sour cream
- 2 teaspoons vanilla extract
Creamy Parsnip Soup with Prosciutto
By mirandavoegeli
In a large pot, melt the butter in 1 tablespoon of the olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- 1 quart low-sodium vegetable broth
- 4 cups water
- 2 1/2 pounds parsnips, peeled and cut into 2-inch chunks
- 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide strips
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tablespoon thyme leaves
- Salt and freshly ground pepper
Bean Salad with Bell Pepper, Onion, Orange, and Cilantro
By mirandavoegeli
Combine beans, oranges, cilantro, red pepper, and onion
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 2 navel oranges, segmented
- 1/2 bunch cilantro, leaves chopped
- 1/2 red pepper, diced
- 1 small red onion, diced
- cider vinegar
- canola oil
- garlic
- sugar
- salt and pepper
Pea-and-Bacon Risotto
By mirandavoegeli
In a skillet, cook the bacon over moderate heat until crisp, 6 minutes
- 6 ounces lean bacon, diced
- 2 cups frozen baby peas, thawed
- 2 tablespoons olive oil
- 1 small onion, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 7 cups simmering chicken stock
- 1 tablespoon unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 2 cups small pea shoots
Saffron Rice with Cashews and Raisins
By mirandavoegeli
Rinse the rice until the water runs clear
- 1 1/2 cups basmati rice
- 2 1/4 cups water
- 1 cinnamon stick, broken in half
- 5 cloves
- 2 bay leaves
- 1/4 teaspoon crumbled saffron threads
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 1/4 cup chopped cashews
- 1/4 cup raisins
Caramelized French Toast with Cinnamon and Berries
By mirandavoegeli
by The Bon Appétit Test Kitchen
- 7 tablespoons unsalted butter, room temperature
- 6 tablespoons (packed) golden brown sugar
- 1 1/2 cups whole milk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 8 1-inch-thick slices French bread
- Powdered sugar
- Fresh blueberries and raspberries
- Pure maple syrup
Potato-Horseradish-Crusted Mahi-Mahi
By mirandavoegeli
Combine potatoes, shallot, horseradish, mustard, garlic salt and pepper in a medium bowl
- 1 cup precooked shredded potatoes, (see Note)
- 1 shallot, finely chopped
- 1 tablespoon prepared horseradish
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic salt
- 1/4 teaspoon freshly ground pepper
- 1 1/4 pounds mahi-mahi, skin removed, cut into 4 portions
- 4 teaspoons reduced-fat mayonnaise
- 1 tablespoon canola oil
- 1 lemon, quartered
Summer Rolls
By mirandavoegeli
Make Dipping Sauce: In a small bowl, whisk together the fish sauce, lemon juice, water, and sugar
- Dipping Sauce:
- 1/4 cup fish sauce
- 1/4 cup lemon juice
- 2 tablespoons water
- 2 tablespoons sugar
- 2 fresh thai bird chiles, thinly sliced
- 1 tablespoon finely chopped shallots
- Rolls:
- 1/2 cup coarsely chopped mint
- 1/2 cup coarsely chopped cilantro
- 1/2 cup coarsely chopped basil
- 1 1/2 cups iceberg lettuce
- 12 6-in rice paper rounds
- 1/2 cup roasted peanuts