Danyell923's profile page
Recipes
Lemon Puddings with Candied Lemon Zest
By danyell923
Peel the zest in strips from the lemons
- 4 lemons, preferably organic
- 2 1/4 cups sugar
- 3 1/2 cups heavy cream
- Pinch of salt
Charred Broccoli and Red Onion Salad
By danyell923
Light a grill or preheat a grill pan
- 2 large, tight heads of broccoli (2 1/2 pounds), cut lengthwise into 3/4-inch-thick steaks (reserve any florets for another use)
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt
- Pepper
- 2 medium red onions, sliced crosswise 1/2 inch thick
- 3 medium tomatoes, cut into 1-inch pieces
- 2 1/2 tablespoons red wine vinegar
- Shaved ricotta salata, for serving
Fontina-Stuffed Veal Meatballs
By danyell923
Melissa Rubel Jacobson hides a surprise inside each of her tender veal meatballs: a molten cheese center
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 3 garlic cloves2 minced, 1 thinly sliced
- 1 teaspoon thyme leaves
- 1/4 teaspoon minced rosemary
- Kosher salt and freshly ground black pepper
- 2 slices of white sandwich bread, crusts removed and bread torn into 1-inch pieces
- 1/3 cup whole milk
- 1 1/2 pounds ground veal
- 1 egg, lightly beaten
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 ounces Italian Fontina cheese, cut into 1/2-inch cubes
- 2 tablespoons tomato paste
- One 28-ounce can diced tomatoes with juices
- Crusty bread, for serving
Spicy Chicken Milanese
By danyell923
In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons cayenne pepper
- Kosher salt
- Ground pepper
- 1 1/2 cups panko
- Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
- 1/3 cup plus 1 tablespoon olive oil
- 2 cups grape tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
- Shaved Parmigiano-Reggiano cheese
Pecan-Praline Cheesecake with Caramel Sauce
By danyell923
Preheat the oven to 375°
- 1/2 cup pecan halves
- 1 stick plus 1/2 teaspoon unsalted butter, melted
- 1/3 cup plus 1/2 tablespoon granulated sugar
- 2 tablespoons light brown sugar
- 1 1/2 tablespoons heavy cream
- Pinch of salt
- 2 packets graham crackers (about 10 ounces), crushed
- 1 pound full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 24 ounces full-fat sour cream
- Caramel Sauce, for serving
Roasted Cauliflower with Turmeric and Cumin
By danyell923
Preheat the oven to 425°
- 1 cup safflower or sunflower oil
- 1 tablespoon ground cumin
- 2 teaspoons turmeric
- 2 teaspoons crushed red pepper
- Sea salt
- 4 heads of cauliflower—halved, cored and cut into 1-inch florets
- 1/4 cup pine nuts
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped mint
FRANK'S® REDHOT® BUFFALO CHICKEN DIP
By danyell923
I love this recipe. My only deviation is to use boneless, skinless chicken thighs in place of canned chicken
- 1 pkg. (8 oz.) PHILADELPHIA cream cheese, softened
- 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce or FRANK'S® REDHOT® Buffalo Wings Sauce
- 1/2 cup blue cheese or ranch dressing
- 2 cups shredded cooked chicken.
- 1/2 cup crumbled blue cheese or your favorite shredded cheese
Shrimp Bisque with Crab and Tapioca
By danyell923
Chef Way At his restaurant, John Besh simmers the broth for his bisque with the crushed shells of whole blue crabs
- 1/4 cup vegetable oil
- 1/2 pound medium shrimp, coarsely chopped, with shells and tails
- 2 tablespoons all-purpose flour
- 2 onions, finely chopped
- 4 garlic cloves, chopped
- 1 celery rib, chopped
- 1/4 cup raw white rice, coarsely ground in a spice grinder
- 1 thyme sprig
- 1 bay leaf
- 1 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- 1/4 cup brandy
- 2 cups bottled clam broth (16 ounces)
- 1 1/2 cups heavy cream
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- Salt
- 2 cups whole milk
- 1/2 cup small pearl tapioca (not instant), rinsed
- 1 pound jumbo lump crab
- Snipped chives, for garnish
Avocado-Hummus Dip
By danyell923
In a food processor, puree the avocados with the chickpeas, lemon juice and tahini
- 2 medium Hass avocados, peeled and chopped
- One 15-ounce can chickpeas, drained and rinsed
- 1/4 cup fresh lemon juice
- 1 1/2 tablespoons tahini (sesame paste)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Freshly ground pepper
- Assorted crudités, bread and tortilla chips, for serving
Zucchini, Potato, and Fontina Pizzettas
By danyell923
Whisk yeast, sugar, and 3 Tbsp
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
- Pinch of sugar
- 3 1/2 cups all-purpose flour, divided, plus more for surface
- 2 teaspoons kosher salt, plus more
- 6 tablespoons olive oil, divided, plus more
- 2 small red waxy potatoes (about 1/2 pounds), scrubbed, very thinly sliced
- 1 red onion, very thinly sliced
- 1 medium zucchini, very thinly sliced
- 4 ounces Fontina cheese, grated (about 1 1/2 cups)
- Flaky sea salt
- Coarsely ground black pepper