Tagged with untested

Bayona’s Crawfish Turnover

Ingredients 1 lb. crawfish tails 1 lb. cream cheese, softened 4 scallions 1 tbsp. chopped cilantro 1 tbsp. chopped tarragon 1/2 tsp. chopped garlic 1/2 tsp. curry powder 1/2 tsp. red pepper flakes salt lime juice 1/2 lb. phyllo sheets 1/2 c. butter, melted 1/2 c. breadcrumbs Preparation Preheat oven to 400 degrees. Roughly chop … Continue reading

Hummus Tehina

Ingredients 1 cup dried chickpeas 2 teaspoons baking soda, divided 4 garlic cloves, unpeeled 1/3 cup (or more) fresh lemon juice 1 teaspoon kosher salt, plus more 2/3 cup excellent quality tahini (e.g., Soom Foods, available on Amazon) 1/4 teaspoon (or more) ground cumin Olive oil, for serving Chopped parsley and paprika, for serving (optional) … Continue reading

Instant Pot Roasted Potatoes

Ingredients 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/2 teaspoon dried marjoram 1/2 teaspoon dried oregano 1/2 teaspoon garlic powder (or: 1 tbsp. of a spice mix) 1 teaspoon kosher salt 1/4 teaspoon pepper 3 tablespoons olive oil 1/2 cup water or chicken stock Preparation Wash the potatoes and pat dry. Set Instant Pot to Sautee mode. Add oil and … Continue reading

Potato Chip Cookies

Ingredients 2 cups butter, softened 1 cup sugar 1 teaspoon vanilla extract 3-1/2 cups all-purpose flour 2 cups crushed potato chips 3/4 cup chopped walnuts Preparation Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour to creamed mixture and mix well. Stir … Continue reading

Tea-Braised Chuck Roast

Ingredients One 3-pound boneless beef chuck roast 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 tablespoons unsalted butter 2 medium yellow onions, halved and then thinly sliced into half-moons 2 tablespoons white balsamic vinegar 2 tablespoons finely diced orange zest (see headnote) 2 tablespoons finely diced peeled fresh ginger root (from a 3-inch … Continue reading

Chicken and Lentil Soup

Ingredients 1 pound dried brown or green lentils 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed) 7 cups water 2 tablespoons Better Than Bouillon (paste) chicken flavor 1 small yellow onion, coarsely chopped 2 scallions, white and light-green parts, chopped 1/4 cup chopped cilantro leaves 3 cloves garlic, minced 1 medium-size ripe tomato, … Continue reading

Cranberry Pie

Ingredients 1 quart whole cranberries 1 1/4 cups (250 g) sugar 2 1/2 teaspoons cornstarch 1 pinch freshly ground nutmeg 1/4 teaspoon salt 1/2 teaspoon fresh orange zest or 1 tablespoon orange liqueur 1/2 cup chopped walnuts (optional) 1 knob butter the size of a small walnut, cut into small pieces for dotting the top of the filling 1 – 2 teaspoons sugar for sprinkling on top of the pie two pie crusts … Continue reading

Braised Pine Nuts with Butternut Squash

Ingredients 1 small butternut squash (2 1/4 pounds) 1 tablespoon extra-virgin olive oil, plus more for drizzling Salt and freshly ground pepper 1 cup Italian pine nuts (3 1/2 ounces) 1 large shallot, minced 1 teaspoon tomato paste 1/2 cup dry white wine 1 cup low-sodium chicken broth Pinch of saffron threads Finely grated orange … Continue reading

Cauliflower Gratin with Manchego and Almond Sauce

Ingredients 3/4 cup half-and-half 4 tablespoons unsalted butter 2 tablespoons all-purpose flour 1 cup whole milk Pinch of freshly grated nutmeg Salt and freshly ground pepper One 2-pound head of cauliflower, cut into 1 1/2-inch florets 1/2 cup whole roasted almonds with skin, plus 2 tablespoons coarsely chopped almonds (3 ounces) 3/4 cup plus 2 … Continue reading

Wild Mushroom Goulash

Ingredients 1/4 cup extra-virgin olive oil 2 medium onions, coarsely chopped 1 pound Hungarian wax peppers or Italian frying peppers—cored, seeded and chopped 1 1/2 pounds wild mushrooms, cut into 1-inch pieces 1 1/2 pounds cremini or white button mushrooms, quartered Salt Freshly ground pepper 4 garlic cloves, smashed 1 teaspoon caraway seeds 1/4 cup … Continue reading