All recent recipes
Fast Tandoori Chicken
1. Preheat broiler or grill. Combine yogurt, ginger, garlic, paprika, coriander, half the lime juice and salt and pepper to taste in a large bowl. If chicken breasts are whole, cut them in half. Dredge chicken in yogurt mixture and marinate 5 to 60 minutes, as time allows. 2. If you're broiling, line a baking sheet with aluminum foil for easier cleanup. Put chicken breasts on pan, underside facing up; reserve marinade that does not cling to breasts. Broil 3 to 4 minutes, or until lightly browned. Turn chicken, and spoon remaining marinade over. Broil on smooth side another 3 ... View full recipe
Submitted by patrick at 4:12 p.m. on May 8, 2008.
Ground Beef Enchiladas
Melt shortening in heavy skillet. Add the ground meat and brown. Sprinkle meat with flour; mix in skillet. Add tomato sauce and 1 cup water. Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture. Add salt to taste and garlic powder. Cook over medium heat, uncovered, until it is of gravy consistency. Cover and simmer over very low heat. Add more water if the chili gravy becomes too thick. Dip tortillas one at a time in the hot chili gravy with a wide metal spatula. The tortillas will become pliable almost ... View full recipe
Submitted by recipeman at 1:23 p.m. on May 6, 2008.
The Quickest Tomato Sauce
Place a large non-stick frying pan on the heat and pour in 4 generous glugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato ... View full recipe
Submitted by patrick at 7:15 p.m. on April 29, 2008.
Cilantro Gazpacho
1. Chop tomatoes, cucumber, red and jalapeno peppers, scallions, and garlic. Place in large bowl and toss with 1/4 cup olive oil, 1/2 cup cilantro, and lime juice. 2. In a food processor, puree half the vegetables until smooth. With the motor running, slowly add the remaining 1/4 cup olive oil to the puree in a steady stream until, and blend for 10 seconds longer. Pour puree into a large bowl. 3. Add remaining half of chopped vegetables to the puree. Stir in remaining 1/2 cup cilantro, and season to taste with salt and pepper. Don't skimp on the salt. ... View full recipe
Submitted by patrick at 7:39 p.m. on April 28, 2008.
New Classic Brownies
1. Preheat oven to 400 degrees. Line an 8-inch-square metal baking pan with foil. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter and chocolate together. Stir often, and remove from heat when a few lumps remain. Stir until smooth. 2. Stir in sugar, vanilla and salt. Stir in eggs one at a time, followed by flour. Stir until very smooth, about 1 minute, until mixture pulls away from sides of bowl. Add nuts, if using. Scrape batter into prepared pan and bake 20 minutes. 3. Meanwhile, prepare a ... View full recipe
Submitted by patrick at 6:34 p.m. on April 26, 2008.
Red Lentil Soup with Lemon
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add ... View full recipe
Submitted by patrick at 9:48 p.m. on April 18, 2008.
Amazon Chocolate Cake
Mix/sift together dry ingredients. In a separate bowl, mix together wet ingredients. Whisk together the wet and dry mixtures. Pour through a strainer into a bowl, breaking up lumps and pressing them through. Mix again and pour into two greased 9 inch round cake pans or one 9x13. Tap the edge of the pan again the counter or drop from 6 inches several times to pop air bubbles. Bake at 350 degress for 25-30 minutes. View full recipe
Submitted by patrick at 4:34 a.m. on April 15, 2008.
Gateau au Chocolat
In a large bowl, mix eggs and sugar with vanilla. In separate bowls, melt chocolate and butter. Stir or whisk both into the eggs and sugar. Add the flour and yeast to the chocolate batter. Mix and pour into a greased and floured round cake pan (8 or 9 inches). Bake 30 minutes at 400 degrees, or until top shows cracks or a knife inserted in center comes out clean. View full recipe
Submitted by patrick at 4:32 a.m. on April 15, 2008.
Blueberry Oatmeal Smoothie
This was inspired by the smoothies at Homage on Smith Street in Brooklyn. View full recipe
Submitted by patrick at 4:29 a.m. on April 15, 2008.
Ginger and Cilantro Baked Tilapia
Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish. Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still. Serve immediately over brown rice, garnished with scallions and cilantro. View full recipe
Submitted by patrick at 4:26 a.m. on April 15, 2008.
Red Lentil Soup with Lemon
1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes. 2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer. 3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. 4. Using an immersion or regular blender or a food processor, purée half the soup then add ... View full recipe
Submitted by patrick at 4:23 a.m. on April 15, 2008.
Buttercream Frosting
1. Mix butter and vanilla 2. Alternate adding milk and powdered sugar until you get the right consistency (for pink frosting, add 4 drops red food coloring) View full recipe
Submitted by patrick at 4:21 a.m. on April 15, 2008.
Lemon Curd
1. Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. 2. Remove saucepan from heat. Add the butter, one piece at a time, stirring with the wooden spoon until consistency is smooth. 3. Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; ... View full recipe
Submitted by patrick at 2:51 a.m. on April 10, 2008.
Fresh Cranberry Scones
Heat the oven to 350F and prepare two baking sheets by lining with parchment or lightly spraying with spray oil. In the bowl of a food processor, whiz the cranberries until lightly chopped. Dump out into a bowl toss with the brown sugar and orange zest. In the food processor, whiz the flour, baking powder, and salt. Cut the chilled butter into small pieces and whiz with the flour in the processor until fine and crumbly. Mix with the sugar and cranberries and stir in the beaten egg and milk. Sprinkle the counter or a board with flour, and dump ... View full recipe
Submitted by patrick at 2:50 a.m. on April 10, 2008.
Big Sur Power Bars
Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan. On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside. Combine the rice syrup, sugar, salt, espresso, and vanilla in a small saucepan over medium heat and stir constantly ... View full recipe
Submitted by patrick at 1:35 a.m. on April 10, 2008.
Mexican Cornbread
Preheat oven to 425 degrees F. Grease an 8-inch square pan, cast iron skillet, or cornbread mold. In a medium bowl, combine cornmeal, flour, sugar, baking powder, and salt. To dry mixture, add egg, milk, sour cream, oil, and jalapenos and mix until smooth. Pour into prepared pan. Bake for 20 to 25 minutes, or until golden. View full recipe
Submitted by patrick at 12:57 a.m. on April 10, 2008.
Anelletti Pasta with Sausage and Greens
Cook the pasta in salted water. It should cook for just 12-13 minutes. Drain and set aside. In the same big pot you cooked the pasta in, heat a little olive oil and add the crumbled sausage and garlic. Cook over medium heat until the sausage is cooked through. Add the greens and cook until barely wilted, then add the pasta and cheese and stir until all is combined and gooey - about two minutes. Serve with extra cheese. View full recipe
Submitted by patrick at 11:35 p.m. on April 9, 2008.
Pancakes
1. Mix dry ingredients together 2. Mix wet ingredients together 3. Barely combine wet and dry 4. Cook like pancakes... View full recipe
Submitted by patrick at 7:18 p.m. on April 9, 2008.