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Recipes
Beef and Noodles
By danand
Add oil to a large dutch oven over medium heat
- 1 tablespoon cooking oil
- 1 1⁄2 lbs beef stew meat, cubed
- 1 ⁄4 cup all-purpose flour
- 3 ⁄4 cup chopped onion
- 3 garlic cloves, minced
- 4 1⁄2 cups beef broth or 4 1⁄2 cups vegetable broth
- 1 cup red wine
- 1 1⁄2 teaspoons dried marjoram
- 1 ⁄4 teaspoon black pepper
- 16 ounces homestyle egg noodles
Osso Buco with Citrus Gremolata
By danand
Preheat the oven to 375°
- 8 meaty veal shanks, cut 1 1/2 inches thick (7 pounds)
- Kosher salt and freshly ground pepper
- 6 tablespoons extra-virgin olive oil
- 6 carrots, cut into 1/4-inch dice
- 6 celery ribs, cut into 1/4-inch dice
- 2 onions, cut into 1/4-inch dice
- 6 garlic cloves—4 whole, 2 minced
- 3 bay leaves
- 4 cups chicken stock or low-sodium broth
- 2 cups dry white wine
- One 15-ounce can diced Italian tomatoes
- 6 thyme sprigs
- Two 2 1/2-inch strips orange zest, minced
- Two 2 1/2-inch strips lemon zest, minced
- 2 tablespoons minced flat-leaf parsley
Chicken & Noodles - Homemade
By danand
Recipe from The Pioneer Woman
- Ingredients
- 1 whole Cut Up Fryer Chicken
- 2 whole Carrots, Diced
- 2 stalks Celery, Diced
- 1/2 whole Medium Onion, Diced (optional)
- 1 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1/4 teaspoon White Pepper (more To Taste)
- 1/4 teaspoon Ground Thyme
- 2 teaspoons Parsley Flakes
- 16 ounces, weight Frozen "homemade" Egg Noodles
- 3 Tablespoons All-purpose Flour
Chicken in Chipotle Cream Sauce
By danand
Preheat oven to 375 degrees F (190 degrees C)
- 8 chicken leg quarters
- 1 1/2 cups milk
- 1 cup sour cream
- 2 chipotle peppers in adobo sauce
- 2 tablespoons chicken bouillon granules
- 1 tablespoon margarine
- salt to taste
Slow Cooker Red Curry Beef Pot Roast
By danand
Generously season beef chuck roast with salt and pepper
- For garnish:
- 1 (2 1/2 pound) boneless beef chuck roast
- salt and ground black pepper to taste
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 1 teaspoon red curry paste, or to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 cups chicken broth
- 1 (14 ounce) can coconut milk
- 1 (10 ounce) can diced tomatoes and green chiles
- 3 tablespoons Asian fish sauce, or to taste
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (3 inch) piece fresh ginger root, peeled and sliced
- 1 lime, juiced
- 2 bay leaves
- 1 1/2 pounds small potatoes, halved
- 4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1/4 cup chopped roasted peanuts, or to taste
- 1/4 cup chopped fresh cilantro, or to taste
Smoky BBQ Wings
By danand
Remove tips from chicken wings and discard
- 3 1/2 pounds chicken wings
- 2 cups ketchup
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup TABASCO® brand Chipotle Pepper Sauce
- 4 cloves garlic, grated
- 1 teaspoon salt
White (Béchamel) Sauce and Variations
By danand
Basic white sauce is also known as bechemal
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- dash salt
- dash white pepper
Merlot-Peppercorn Steak Sauce
By danand
Melt butter in a saucepan over medium heat
- 1 tablespoon butter
- 4 mushrooms, sliced
- 1 clove garlic, minced
- 2 tablespoons whole black peppercorns
- 1/4 cup Merlot wine
- 1 tablespoon balsamic vinegar
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon minced fresh rosemary
Sesame-Crusted Salmon with Orange-Miso Sauce
By danand
Whisk first 6 ingredients in medium bowl to blend well
- 1 cup mayonnaise
- 2 tablespoons frozen orange juice concentrate, thawed
- 1 tablespoon yellow miso (fermented soybean paste)*
- 1 tablespoon oriental sesame oil
- 1 teaspoon grated peeled fresh ginger
- 1/2 teaspoon grated orange peel
- 1 1/2 pounds skinless salmon fillet, cut into 3/4-inch cubes (about 48 pieces)
- 2 tablespoons vegetable oil
- 5 tablespoons sesame seeds (white and/or black)
Pasta with Peas, Cream, Parsley, and Mint
By danand
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally
- 1 16-ounce package large shell pasta or elbow pasta
- 1 1/4 cups heavy whipping cream
- 1 16-ounce package frozen petite peas (do not thaw)
- 2 1/4 cups freshly grated Parmesan cheese plus additional for serving
- 1/4 cup chopped fresh mint
- 1/2 cup chopped fresh Italian parsley, divided