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Recipes
Lemony Beet and Beet Green Salad
By danyell923
Preheat the oven to 375°
- 3 pounds baby beets with their greens, preferably Chioggia, scrubbed
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest, plus more for garnish
- Salt
- Freshly ground black pepper
- 12 marinated white anchovies (also called Alici)
Fresh Cabbage Kimchi
By danyell923
In a large bowl, combine the napa cabbage and bok choy
- 1 pound napa cabbage, chopped
- 1 pound baby bok choy, trimmed and quartered lengthwise
- 1/3 cup kosher salt
- 1/4 cup plus 1 teaspoon sugar
- 2 teaspoons finely grated or minced garlic
- 1 teaspoon finely grated peeled fresh ginger
- 1 heaping tablespoon Korean red pepper flakes (gochugaru) or 1 teaspoon crushed red pepper
- 2 tablespoons fish sauce
- 1 tablespoon toasted sesame oil, plus more for drizzling
- Toasted sesame seeds, for garnish
Moist Carrot Cake Recipe
By danyell923
1Preheat oven to 325°F. Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with pa...
- 8 1/2 2 1 ounces cream cheese, softened 1/2 cup butter, softened 2 cups confectioners' sugar 1 teaspoon vanilla extract
Three-Cheese Fondue with Pickles
By danyell923
In a bowl, toss the cheeses and flour
- 1/2 pound Gruyère cheese, shredded
- 1/2 pound Emmentaler cheese, shredded
- 2 ounces Brie—rind discarded, cheese cut into small chunks
- 1 1/2 tablespoons all-purpose flour
- 1 garlic clove, halved
- 1 1/4 cups dry sparkling wine
- 2 teaspoons kirsch
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt
- Freshly ground pepper
- Cornichons, cubed bread and sliced fennel, for serving
Fusilli with Creamed Leek and Spinach
By danyell923
This delicious pasta was the fastest and simplest to prepare of all the winners
- 3/4 pound fusilli
- 1 1/2 tablespoons extra-virgin olive oil
- 1 large leek, white and light green parts only, thinly sliced
- 1 cup heavy cream
- 4 cups packed baby spinach (4 ounces), coarsely chopped
- 1/2 cup lightly packed basil leaves, finely chopped
- Kosher salt and freshly ground pepper
Thai Chile Relish
By danyell923
Light a grill and thread the garlic on a skewer
- 5 garlic cloves, unpeeled
- 6 Anaheim chiles
- 4 medium shallots, unpeeled
- 1/2 cup chopped cilantro
- 3 tablespoons Asian fish sauce
- 1 tablespoon light brown sugar
- 1 1/2 tablespoons fresh lime juice
Linguine and White Clam Sauce
By danyell923
Melt butter and oil together in saute pan
- 3 TBSP Olive Oil (dad says to add a LOT more)
- 3TBSP butter
- 1 small onion
- 4 LG cloves garlic
- 1 pinch chili flakes
- 1/2 tsp oregano
- 1 tsp basil
- 1 tsp parsley
- 2 TBSP flour
- 1/2 dry white wine
- 15 oz clams
- 1 lb linguine
- Parmesan cheese
Jalapeno Cream
By danyell923
Recipe courtesy Food Network Magazine
- 4 seeded jalapenos
- 1 cup cilantro
- 1/2 cup mayonnaise
- 1 garlic clove
- 1 lime
- 1 tbsp olive oil
- salt
Mango-Peach Sangria
By danyell923
In a saucepan, cook the sugar and water until the sugar dissolves; transfer to a pitcher and refrigerate until cold
- 1/4 cup mint
- 1 cup Grand Marnier
- 2 peaches, cut into thin wedges
- 1 bottle Viognier
- 1/3 cup water
- 1 mango, chopped
- 1/3 cup sugar
Pumpkin-Espresso Tiramisù
By danyell923
Preparation 1. Whisk together sugar and flour in a large heavy saucepan
- 1 cup granulated sugar
- 1 tablespoon all-purpose flour
- 2 large eggs
- 2 large egg yolks
- 3 cups heavy cream, divided
- 1 teaspoon vanilla bean paste
- 2 (8-oz.) packages cream cheese, softened
- 1 cup canned pumpkin
- 1/2 cup brewed espresso or dark roast coffee
- 3 tablespoons brandy
- 3 (7-oz.) packages crisp ladyfingers, divided
- 3 tablespoons powdered sugar
- Garnish: ground nutmeg