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Recipes
Chive Risotto Cakes
By wandab0811
Bring a large (4-quart) pot of water to a boil over medium-low heat and add 1/2 tablespoon salt and the Arborio ric...
- Kosher salt
- 1 cup uncooked Arborio rice
- 1/2 cup Greek yogurt
- 2 extra-large eggs
- 3 tablespoons minced fresh chives
- 1 1/2 cups grated Italian fontina cheese (5 ounces)
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup panko (Japanese dried bread flakes)
- Good olive oil
Homemade Cinnamon-Raisin Bread
By wandab0811
In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt
- 2 1/4 cups bread flour
- 1 cup brown rice flour*
- 2 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon fine sea salt
- 1/2 cup warm water (100 to 110 degrees F)
- 3 teaspoons active dry yeast
- 6 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 3 eggs, at room temperature
- 1 cup chopped walnuts
- 1 1/4 cups raisins
- Butter, for greasing the loaf pan
- Flour, for dusting the loaf pan
- can be found in health food and gourmet stores
- Special equipment: 8 1/4 by 4 1/2-inch nonstick loaf pan (such as Baker's Secret)
Sweet Potato and Bacon Tots with Creamy Mustard Dipping Sauce
By wandab0811
For the sweet potato and bacon tots: Boil a pot of salted water
- Salt
- 2 large sweet potatoes, unpeeled
- 2 strips bacon
- 3 cups vegetable oil
- 3 heaping tablespoons all-purpose flour
- 2 tablespoons mayonnaise
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper
Pesto
By wandab0811
Add the basil leaves, Parmesan, pine nuts, garlic and salt and pepper to taste to a food processor or blender
- 3/4 cup fresh basil leaves
- 1/2 cup grated Parmesan
- 3 tablespoons pine nuts
- 2 cloves garlic, peeled
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
Ham and Mortadella Sandwich with Provolone and Pickled Hot Pepper Relish
By wandab0811
Preheat grill to medium. For the pepper relish: Grill the Fresno and bell peppers until they are BLACK on the o...
- 1/2 pound Fresno peppers
- 2 red bell peppers
- 3 cloves garlic, sliced thin on the mandoline
- 1/2 cup red wine vinegar
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 ciabatta sandwich rolls
- 1/4 cup red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/2 pound provolone cheese, sliced
- 1/2 pound ham, sliced thinly
- 1/2 pound mortadella, sliced thin
Jalapeno Cheddar Cornbread
By wandab0811
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl
- 3 cups all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 2 tablespoons baking powder
- 2 teaspoons kosher salt
- 2 cups milk
- 3 extra-large eggs, lightly beaten
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
- 8 ounces aged extra-sharp Cheddar, grated, divided
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish, 3 scallions
- 3 tablespoons seeded and minced fresh jalapeno peppers
Popovers
By wandab0811
Cooking Light APRIL 2004
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup 1% low-fat milk
- 2 large eggs
- 1 tablespoon butter, melted
- Cooking spray
- 1 teaspoon vegetable oil
Challot - Challah Knots
By wandab0811
These fluffy, brioche-like rolls are traditionally served on Jewish holidays, but they're perfect for any occasion
- 4 teaspoons active dry yeast
- 1/4 cup sugar
- 1/4 cup canola oil
- 4 egg yolks
- 3 1/4 cups flour
- 1 1/4 teaspoons kosher salt
- 1 egg, lightly beaten
Creamy Parmesan Polenta
By wandab0811
Place the chicken stock in a large saucepan
- 4 cups chicken stock, preferably homemade
- 2 teaspoons minced garlic (2 cloves)
- 1 cup yellow cornmeal, preferably stone-ground
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup creme fraiche
- 2 tablespoons (1/4 stick) unsalted butter
No Bake Peanut-Chocolate Brownies
By wandab0811
Combine first 4 ingredients with a pastry blender
- 4 cups graham cracker crumbs
- 1 cup peanuts, chopped
- 1/2 cup confectioners' sugar
- 1/4 cup peanut butter
- 2 cups semisweet chocolate chips
- 1 cup evaporated milk
- 1 teaspoon vanilla extract