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Recipes
Chocolate Peppermint Cupcakes
By danyell923
For the Cupcakes 1. Preheat oven to 350 degrees F
- For the Cupcakes
- 1 (15.25 ounce) package devil’s food cake mix (see note below)
- 1 (3.4 ounce) package instant chocolate pudding mix
- 3/4 cup sour cream
- 3/4 cup vegetable oil
- 3 large eggs, lightly beaten
- 2 teaspoons pure vanilla extract
- 1/2 cup warm water
- 1 cup Andes Peppermint Crunch Baking Chips or chopped peppermint bark
- For the Buttercream
- 4 sticks unsalted butter, softened
- 1 1/2 pounds (24 ounces) confectioners’ sugar, sifted
- 1 tablespoon clear vanilla extract (this helps maintain the bright white color)
- 4-6 tablespoons heavy cream or milk
- For the Ganache
- 4 oz bittersweet chocolate, chopped into very small pieces
- 1/2 cup heavy whipping cream
- 2 tablespoons honey
- 2 tablespoons light corn syrup
- 2 teaspoons pure vanilla extract
Turkey and Mushroom Risotto
By danyell923
Recipes & Menus | recipes Turkey and Mushroom Risotto The best leftover recipe is risotto with turkey and wild mu...
- 8 cups Day-After Turkey Stock (click for recipe)
- 4 tablespoons (1/2 stick) unsalted butter, divided
- 1 small yellow onion, thinly sliced
- 2 cups assorted fresh mushrooms (preferably wild, but white buttons will do), thinly sliced
- 2 cups arborio or carnaroli rice
- 1 cup shredded leftover turkey meat (optional)
- 1/2 cup shredded Parmesan
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped flat-leaf parsley
Raspberry Rugelach
By danyell923
In a food processor, pulse the flour with 2 tablespoons of the sugar and the salt
- 2 cups all-purpose flour
- 1/2 cup plus 2 tablespoons sugar
- 1/4 teaspoon kosher salt
- 2 sticks chilled unsalted butter, cut into 1/2-inch dice
- 6 ounces chilled cream cheese, cut into 8 pieces
- 1/2 cup finely chopped almonds
- 3/4 cup raspberry jam
Brûléed Bourbon-Maple Pumpkin Pie
By danyell923
A kitchen torch Pulse cocoa powder, granulated sugar, salt, and 1¼ cups plus 1 Tbsp
- plus 1 Tbsp. Dutch-process unsweetened cocoa powder
- granulated sugar
- kosher salt
- plus 1 Tbsp. all-purpose flour, plus more for dusting
- (3/4 stick) chilled unsalted butter, cut into pieces
- chilled vegetable shortening, cut into pieces
- large egg yolk
- apple cider vinegar
- All-purpose flour (for dusting)
- large eggs
- 15-oz. can pure pumpkin purée
- sour cream
- bourbon
- ground cinnamon
- kosher salt
- ground ginger
- ground nutmeg
- ground allspice
- ground mace (optional)
- pure maple syrup, preferably grade B
- vanilla bean, split lengthwise, or 1 tsp. vanilla extract
- heavy cream
- granulated sugar
Chicken Liver Mousse with Red-Wine-Glazed Prunes
By danyell923
In a medium bowl, cover the livers with the milk and refrigerate for at least 5 hours or overnight
- 1 pound chicken livers, trimmed
- 2 cups whole milk
- 1 cup pitted prunes
- 1/3 cup red wine
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- 1/4 cup finely chopped onion
- 1 garlic clove, finely chopped
- 2 tablespoons honey
- 1/4 cup plus 1 tablespoon brandy
- 1 cup heavy cream
- Salt
- Freshly ground black pepper
- 1 medium baguette, cut into 1/4-inch slices and toasted
Mix-and-Match Cornbread
By danyell923
3. Make the Batter Preheat the oven to 400 degrees F
- 1 . Prep Your Mix-Ins
- Choose up to 3 of the following ingredients (1/2 cup each).
- Scallions, chopped
- Carrots, grated, then sprinkled with salt, set aside for 15 minutes and squeezed dry
- Tomato, chopped
- Zucchini, grated, sprinkled with salt, set aside for 15 minutes and squeezed dry
- Roasted or pickled peppers, drained and chopped
- Broccoli florets, chopped and blanched
- Onion, chopped and sautéed
- Corn kernels, cooked or raw
- Kale, chopped and sautéed
- Bell pepper, chopped
- Dried fruit, chopped if large
- Canned hominy, drained
- Bacon or pancetta, cooked and crumbled
- Sausage, cooked and crumbled
- Unsalted nuts, chopped
- 2 . Choose a Cheese
- Grate or crumble 1/2 cup cheese (optional).
- Gruyere
- Cheddar
- Pepper jack
- Mozzarella
- Fontina
- Parmesan
- Goat
- Havarti
- Swiss
- Gouda
- 4 . Add Seasonings
- Stir in 1 of the following (optional).
- 1/4 cup chopped fresh basil, parsley, chives, cilantro or a combination
- 1 teaspoon chopped fresh thyme, sage or rosemary
- 1 minced chipotle chile in adobo sauce
- 1 minced jalapeño pepper
Avocado-and-Shrimp Salad with Red Goddess Dressing
By danyell923
In a blender, combine the roasted pepper, shallot, garlic, jalapeño, yogurt, vinegar and lemon juice and puree unt...
- 1 roasted red bell pepper, chopped
- 1 shallot, minced
- 1 garlic clove, minced
- 1 teaspoon minced jalapeño
- 3 tablespoons plain yogurt
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh lemon juice
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- 1 head of lettuce, torn into large pieces
- 1/4 cup cilantro leaves
- 1 teaspoon fresh lime juice
- 2 Hass avocados, cut into wedges
- 1 pound cooked shrimp
Sourdough, Wild Mushroom, and Bacon Dressing
By danyell923
Preheat the oven to 350 degrees F
- 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups)
- 1/2 pound shiitake mushrooms, stems removed, coarsely chopped
- 1/2 pound oyster mushrooms, coarsely chopped
- 1/2 pound cremini mushrooms, thinly sliced
- 4 tablespoons canola oil, divided
- Salt and freshly ground black pepper
- 3/4 pound slab bacon, cut into 1/2-inch dice
- 1 large Spanish onion, finely diced
- 5 cloves garlic, finely chopped
- 3 to 5 cups homemade chicken stock or low sodium canned chicken broth
- 2 large eggs, lightly beaten
- 3 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme leaves
- 1/2 cup chopped fresh flat-leaf parsley
Cavatelli with Asparagus
By danyell923
Directions Make the dough: Put the flour in a large bowl and make a well in the center
- 2 cups all-purpose flour, plus more for dusting
- 8 ounces fresh ricotta cheese (about 1 heaping cup)
- 1 large egg
- Kosher salt
- 1 stick unsalted butter
- 1 bunch asparagus, trimmed and thinly sliced (leave the tips whole)
- Grated zest and juice of 1 lemon
- Freshly ground pepper
- 1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping
- 2 tablespoons chopped fresh parsley
Chicken Potpies
By danyell923
Directions In a large saucepan, melt butter over medium-high
- 3 tablespoons unsalted butter
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, diced medium
- 5 tablespoons all-purpose flour
- 2 cups chicken broth
- 1/3 pound green beans, trimmed and cut into 1-inch pieces
- 2 cups diced cooked chicken
- Salt and pepper
- 1 sheet thawed puff pastry
- 1 beaten egg