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Recipes
Caramel-Pecan Bars
By mirandavoegeli
Make the crust: In a food processor, pulse the flour with the sugar and salt
- Crust:
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter, chilled and cut into cubes
- 1/4 cup ice water
- 1 tablespoon distilled white vinegar
- Topping:
- 1 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1/2 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder (optional)
- 1 cup heavy cream
- 1 pound pecan halves
Crunchy Pork Kimchi Burgers
By mirandavoegeli
In a bowl, combine the ginger, garlic, scallions, pork and kimchi with 1 teaspoon of salt
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, minced
- 2 scallions, minced
- 1 pound ground pork
- 3/4 cup finely chopped kimchi
- Kosher salt
- All-purpose flour, for dusting
- 2 large eggs, beaten
- 1 cup panko (Japanese bread crumbs), lightly crushed
- Vegetable oil, for frying
- Two 5-ounce bags baby spinach
- 1/4 cup plus 2 tablespoons mayonnaise
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- Toasted sesame seeds, for garnish
Coffee-Cured Pulled Pork
By mirandavoegeli
In a large bowl, combine the sugar, coffee and 1/2 cup of salt
- 1/2 cup sugar
- 1/4 cup coarsely ground coffee
- Kosher salt
- One 4-pound, bone-in pork butt
- 1/3 cup sorghum or molasses
- 1/3 cup apple cider vinegar
- Freshly ground pepper
Frittata Bites with Chard, Sausage, and Feta
By mirandavoegeli
by Tori Ritchie
- Nonstick vegetable oil spray
- 1 12-ounce bunch Swiss chard, stems and center ribs removed
- 1 tablespoon olive oil
- 1 cup chopped onion
- 8 ounces mild Italian sausages, casings removed, sausage broken into 1-inch pieces
- 8 large eggs
- 1/4 cup heavy whipping cream
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup crumbled feta cheese (about 4 1/2 ounces)
- Fresh Italian parsley leaves
Spicy Thai Peanut Noodles
By mirandavoegeli
Saute carrots, leeks, peppers, garlic, and ginger in a mixture of olive, peanut, and sesame oil
- 1 pound fettuccine
- 1-2 carrots, julienned
- 2 leeks, cut in half lengthwise, then sliced thin
- 1 red pepper, julienned
- 1 green pepper, julienned
- 1/4 cup minced ginger
- 1-2 tablespoons Thai red curry paste
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- salt
- 1 cup peanut butter
- 1/2 cup chopped cilantro
- 1/4 cup sesame seeds
Chicago-Style Deep-Dish Pizza
By mirandavoegeli
1) To make the crust: Mix the dough ingredients, and knead to make a smooth crust
- 4 cups King Arthur Unbleached All-Purpose Flour : 1
- 3 tablespoons yellow cornmeal: 1
- 1 3/4 teaspoons salt: 1
- 2 3/4 teaspoons instant yeast: 1
- 2 tablespoons olive oil : 1
- 4 tablespoons butter, melted: 1
- 2 tablespoons vegetable oil or salad oil: 1
- 1 cup + 2 tablespoons lukewarm water: 1
- 3/4 lb. mozzarella cheese, sliced: 1
- 1 pound Italian sweet or hot sausage, cooked and sliced; or about 3 cups of the sautéed vegetables of your choice: 1
- 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes: 1
- 2 to 4 garlic cloves, peeled and minced, optional: 1
- 1 tablespoon sugar, optional: 1
- 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste: 1
- 1 cup freshly grated Parmesan or Asiago cheese: 1
- 2 tablespoons olive oil, to drizzle on top: 1
Panko-Coated Chicken Schnitzel
By mirandavoegeli
Set the flour, eggs and panko in three separate shallow bowls
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Salt and freshly ground pepper
- 1/2 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Quinoa Risotto with Mushrooms and Thyme
By mirandavoegeli
by The Bon Appétit Test Kitchen
- 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
Stuffed Chicken Breasts with Rosemary-Orange Dressing
By mirandavoegeli
by Jeanne Kelley
- 1 cup pitted brine-cured green olives
- 1 tablespoon olive oil
- 1 large garlic clove, peeled
- 1 1/2 teaspoons chopped fresh rosemary
- 1/2 teaspoon finely grated orange peel
- 6 boneless chicken breast halves with skin
- 6 tablespoons orange juice
- 2 tablespoons chopped fresh rosemary
- 4 garlic cloves, pressed
- 1 tablespoon finely grated orange peel
- 3/4 cup olive oil
- 1/2 cup chopped pitted brine-cured green olives
- Nonstick vegetable oil spray
- 2 large unpeeled oranges, each cut into 6 wedges
Roasted Fingerling Potato Salad
By mirandavoegeli
by Jeanne Kelley
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil plus additional for brushing
- 1 1/2 pounds 1-inch-diameter fingerling potatoes, halved lengthwise
- 2 green onions, thinly sliced
- 1/4 cup fresh Italian parsley leaves
- 2 tablespoons fresh tarragon leaves
- 1 1/2 tablespoons Banyuls vinegar or red wine vinegar
- 1 tablespoon coarse-grained Dijon mustard
- 2 hard-boiled eggs, peeled, chopped