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Category: Traditional recipes


Old-Fashioned Blueberry Coffee Cake Traditional recipes

Old-Fashioned Blueberry Coffee Cake

Old-Fashioned Blueberry Coffee Cake Recipe IngredientsCrumb Topping1/2 cup all-purpose flour1/4 cup plus 2 tablespoons (packed) dark brown sugar1/4 cup pecans, toasted, chopped3 tablespoons chilled unsalted butter, cut into 1/4-inch cubesCakeNonstick vegetable oil spray1 1/2 cups all-purpose flour1/2 teaspoon baking powder3/4 cup plus 3 tablespoons sugar, divided6 tablespoons (3/4 stick) unsalted butter, room temperature1/2 teaspoon vanilla extract1 tablespoon ground cinnamon2 cups fresh (or frozen, thawed) blueberries (about 10 ounces)1 tablespoon panko (Japanese breadcrumbs)Recipe PreparationCrumb ToppingWhisk flour, sugar, and salt in a medium bowl.

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Drunken Raspberries Traditional recipes

Drunken Raspberries

Close Menu IconRecipesHealthyishBasicallyRestaurantsHighly RecommendPodcastVideosShopSubscribe to our newsletterPrivacy and user agreementMakes about 2 cupsIngredients2 1/2-pint containers fresh raspberries3/4 cup raspberry liqueurRecipe PreparationCombine raspberries and liqueur in small bowl. Let soak at room temperature at least 1 hour and up to 3 hours.

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White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream Traditional recipes

White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream

White Chocolate Layer Cake with Apricot Filling and White Chocolate Buttercream Recipe IngredientsCake8 ounces imported white chocolate, chopped2 1/4 cups all purpose flour2 1/4 teaspoons baking powder10 tablespoons unsalted, butter, room temperature1 1/2 teaspoons vanilla extractButtercream1 1/4 pounds imported white chocolate, chopped1 3/4 cups plus 2 tablespoons unsalted butter, room temperature2 teaspoons vanilla extract2 cups powdered sugar, siftedAssembly1 1/2 pounds apricots, pitted, thinly sliced1 cup walnuts, finely chopped1/4 cup apricot preserves, meltedRecipe PreparationcakePreheat oven to 350°F.

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Hanger Steak with Shallots and Jerusalem Artichokes Traditional recipes

Hanger Steak with Shallots and Jerusalem Artichokes

Hanger Steak with Shallots and Jerusalem Artichokes Recipe Tosca.& 34; />Tosca.& 34; />The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.Ingredientsroasted shallots2 tablespoons unsalted butter1 pound shallots, peeled, roots left intact¼ teaspoon coarsely ground black pepper1 teaspoon kosher salt, plus more2 tablespoons plus ¼ cup red wine vinegar1 teaspoon finely chopped Fresno chilepurée1 pound Jerusalem artichokes (sunchokes), cut into ½” pieces3 tablespoons heavy cream1 tablespoon unsalted buttersteak and assembly1½ pound hanger steak, center membrane removed, cut into 4 piecesFreshly ground black pepper¼ cup fresh flat-leaf parsley leaves with tender stems2 tablespoons fresh mint leaves2 tablespoons torn fennel frondsRecipe Preparationroasted shallotsPreheat oven to 350°.

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Chicken Paprikash Traditional recipes

Chicken Paprikash

Chicken Paprikash Recipe The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.IngredientsKosher salt, freshly ground pepper3 tablespoons unsalted butter5 teaspoons sweet Hungarian paprika1 teaspoon hot smoked Spanish paprika2 cups low-sodium chicken broth1 cup sour cream, room temperature1 tablespoon fresh lemon juiceChopped fresh parsley (for serving)Recipe PreparationPreheat oven to 325°.

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Grilled Pork Chops with Chunky Andouille Barbecue Sauce Traditional recipes

Grilled Pork Chops with Chunky Andouille Barbecue Sauce

Grilled Pork Chops with Chunky Andouille Barbecue Sauce Recipe IngredientsNonstick vegetable oil spray1 1/2 cups diced andouille sausage (about 7 ounces)1 tablespoon dark brown sugar6 1-inch-thick rib pork chopsAdditional chili powder and ground cuminRecipe PreparationSpray grill rack with nonstick spray and prepare barbecue (medium heat).

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Provençal Fish Stew with Rouille Traditional recipes

Provençal Fish Stew with Rouille

Provençal Fish Stew with Rouille Recipe IngredientsMediterranean bouquet garni (1/3 cup fennel fronds; 4 thyme sprigs; two 5-inch-long strips orange peel)1 3/4 cups chopped fresh fennel bulb (from 1 large)1 cup thinly sliced leek (white and pale green parts only)1/4 teaspoon saffron threads3 cups low-salt chicken broth1 1/2 pounds halibut fillets, cut into 1-inch pieces4 1-inch-thick baguette slicesRecipe PreparationMix mayonnaise, garlic, and cayenne in small bowl.

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Tuckers Traditional recipes

Tuckers

Tuckers Recipe Ingredients2 1/2 cups unsweetened shredded coconut1 teaspoon vanilla extract1 teaspoon food-grade pure rose extract (not rose water); optionalRecipe PreparationCook first 3 ingredients in a medium sauce- pan over medium-low heat, stirring occasionally, until mixture is hot, dry to the touch, and starts pulling away from sides of pan, about 10 minutes.

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Baked Halibut with Almonds Traditional recipes

Baked Halibut with Almonds

Baked Halibut with Almonds Recipe IngredientsNonstick vegetable oil sprayPinch of ground black pepper4 5- to 6-ounce halibut fillets1/4 cup (1/2 stick) butter1/2 cup chopped toasted almonds2 tablespoons fresh lemon juice2 tablespoons chopped fresh Italian parsleyRecipe PreparationPreheat oven to 400°F.

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Chopped Honey-Mustard Slaw Traditional recipes

Chopped Honey-Mustard Slaw

Chopped Honey-Mustard Slaw Recipe Ingredients1 2-pound head of green cabbage, quartered, cored, thinly sliced lengthwise, then chopped crosswise (about 16 cups)1 tablespoon coarse kosher salt2 tablespoons Dijon mustard1 1/2 teaspoons celery seeds1 teaspoon grated lemon peel1/2 teaspoon hot pepper sauceRecipe PreparationBring 2/3 cup water and sugar to boil in medium saucepan, stirring until sugar dissolves.

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Shrimp Curry with Chickpeas and Cauliflower Traditional recipes

Shrimp Curry with Chickpeas and Cauliflower

Shrimp Curry with Chickpeas and Cauliflower Recipe This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.Ingredients3 tablespoons vegetable oil½ large fennel bulb, finely chopped1 2-inch piece ginger, finely gratedKosher salt, freshly ground pepper1 5-inch piece lemongrass, tough outer layer removed, lightly smashed1 tablespoon red curry paste1 tablespoon shrimp paste with bean oil1 13.

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Carrot-Ginger Soup with Chile Butter and Roasted Peanuts Traditional recipes

Carrot-Ginger Soup with Chile Butter and Roasted Peanuts

Carrot-Ginger Soup with Chile Butter and Roasted Peanuts Recipe Ingredientschile butter1/4 cup (1/2 stick) unsalted butter, room temperature2 tablespoons finely chopped green onions (white and green parts only)1/4 teaspoon dried crushed red peppersoup2 tablespoons (1/4 stick) butter1 1/2 pounds carrots, peeled, cut into 1/4-inch-thick rounds1 5-ounce white-skinned potato, peeled, chopped2 1/2 tablespoons minced peeled fresh ginger5 cups (or more) vegetable broth or chicken broth6 tablespoons unsalted roasted peanuts, finely choppedRecipe Preparationchile butterMix all ingredients in small bowl.

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Tomatillo-Pepita Gazpacho Traditional recipes

Tomatillo-Pepita Gazpacho

Tomatillo-Pepita Gazpacho Recipe Ingredients1/2 cup (generous) unsalted shelled pepitas (about 21/2 ounces)2 pounds tomatillos, husked, rinsed1 large fresh poblano chile1/3 cup chopped green onion1/4 cup chopped fresh cilantro1/4 cup extra-virgin olive oil1 small unpeeled English hothouse cucumber, diced1 avocado, peeled, pitted, diced1 12-ounce container cherry tomatoes, halved or quartered if largeRecipe PreparationPrepare barbecue (medium-high heat).

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Tagliatelle with Shredded Beets, Sour Cream, and Parsley Traditional recipes

Tagliatelle with Shredded Beets, Sour Cream, and Parsley

Tagliatelle with Shredded Beets, Sour Cream, and Parsley Recipe 6 first-course or 4 main-course ServingsIngredients3 cups (packed) coarsely grated peeled uncooked beets (about 3 large)1/2 teaspoon cayenne pepper2 tablespoons fresh lemon juice12 ounces tagliatelle or fettuccine1 8-ounce container sour cream6 tablespoons chopped fresh Italian parsley, dividedRecipe PreparationMelt butter with oil in large nonstick skillet over medium heat.

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Crispy Potato Salad with Anchovy Chimichurri Traditional recipes

Crispy Potato Salad with Anchovy Chimichurri

Crispy Potato Salad with Anchovy Chimichurri Recipe Ingredients3/4 cup fresh celery leaves7 anchovy fillets, finely chopped1/4 cup plus 2 tablespoons plus 1 teaspoon extra-virgin olive oil2 tablespoons plus 1 teaspoon fresh lemon juice2 garlic cloves, 1 chopped1 pinch crushed red pepper4 medium potatoes, boiledRecipe PreparationMix basil, celery leaves, cilantro, and parsley with 6 of the 7 chopped anchovy fillets.

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Pappardelle with Chicken Ragù, Fennel, and Peas Traditional recipes

Pappardelle with Chicken Ragù, Fennel, and Peas

Pappardelle with Chicken Ragù, Fennel, and Peas Recipe You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.Ingredients6 ounces bacon, thinly sliced1½ pounds skin-on, bone-in chicken thighs (about 6 total)2 medium onions, finely chopped1 fennel bulb, finely chopped, plus ¼ cup coarsely chopped fronds1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawedFreshly ground black pepper12 ounces fresh (or dried) pappardelle2 tablespoons unsalted butter, cut into pieces½ cup finely grated Parmesan, plus shaved for serving2 tablespoons finely chopped parsleyRecipe PreparationHeat oil in a wide large saucepan or a Dutch oven over medium.

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Chocolate Nutella Pudding Traditional recipes

Chocolate Nutella Pudding

Chocolate Nutella Pudding Recipe While nothing beats the ultra-silky, ultra-smooth texture of classic Nutella, you can use any brand of chocolate hazelnut spread you like for this pudding recipe.StepsChop 4 oz. chocolate; set aside. Whisk ¼ cup cornstarch, ¼ cup sugar, ¼ cup cocoa powder, and 1 tsp.

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Porcini-Gorgonzola Burgers with Veal Demi-Glace Traditional recipes

Porcini-Gorgonzola Burgers with Veal Demi-Glace

Porcini-Gorgonzola Burgers with Veal Demi-Glace Recipe IngredientsDEMI-GLACE3 tablespoons vegetable oil3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones)1 celery stalk with leaves, chopped12 cups cold water, divided1/4 teaspoon black peppercornsBURGERS1 1/2 ounces dried porcini mushrooms,*broken into 1/2-inch pieces3/4 teaspoon ground black pepper2 tablespoons (1/4 stick) chilled unsalted butter6 4-inch square or round sourdough rolls, halved horizontally6 1/4-inch-thick slices Gorgonzola cheeseRecipe PreparationDEMI-GLACEHeat oil in heavy large pot over medium-high heat.

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Clementine Posset Traditional recipes

Clementine Posset

Clementine Posset Recipe Ingredients2 1/4 cups heavy whipping cream1/2 cup fresh clementine juice (from about 5 clementines)2 teaspoons freshly grated clementine peelFresh clementine segments (for garnish)Recipe PreparationBring cream and sugar to boil in large saucepan over medium heat, whisking until sugar dissolves.

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Bourbon-Cherry Old Fashioned Traditional recipes

Bourbon-Cherry Old Fashioned

Bourbon-Cherry Old Fashioned Recipe Ingredients3 cherries from Muddled Cherry Syrup, plus 1 for garnish2& 39; strip of orange peel (pith removed)1 tablespoon Muddled Cherry SyrupRecipe PreparationUsing a muddler or the handle of a wooden spoon, smash cherries and orange peel in a cocktail shaker until cherries are well mashed.

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