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 8 ounces bacon, chopped 1/4 cup good olive oil 6 cups chopped yellow onions (4 large onions) 4 tablespoons unsalted butter 1/2 cup all-purpose flour 2…

Cheddar Corn Chowder

bacon, chopped

olive oil

yellow onions (4 large onions)

unsalted butter

all-purpose flour

salt

black pepper

turmeric

chicken stock,

corn kernels, fresh (10 ears) or frozen (3 pounds)

half-and-half

sharp white Cheddar cheese, grated

Barefoot Contessa

Tart grated apple contributes a pleasing flavor and texture to this creamy parsnip soup.

Parsnip and Apple Soup

vegetable oil

butter

onions,

brown sugar

chicken broth

parsnips,

mealy potatoes

tart apples,

lemon juice

cinnamon

mace

apple brandy

heavy cream

Salt and white pepper

nutmeg

Cut these large pancakes into wedges and serve with fresh fruit on the side and apple butter, jam, or syrup. —Rose Inn, Ithaca, New York

Black Forest Apple Pancakes

eggs

milk

Bisquick

sugar

baking soda

golden raisins

margarine

apple, peeled, quartered, and sliced

Cinnamon sugar

“My mother always used this recipe. It is especially nice served on asparagus, spinach, or Swiss chard.” –Colby Hill Inn, Henniker, New Hampshire

Butter-Vinegar Sauce

flour

vinegar

water

Here's what you need: lamb shanks, kosher salt, freshly ground black pepper, canola oil, medium carrots, medium white onion, celery, garlic, tomato paste, red wine, chicken stock, orange, lemon, fresh rosemary, fresh thyme, bay leaves, brussels sprouts, red pearl onion, olive oil, yukon gold potato, white pepper, unsalted butter, sour cream, heavy cream, fresh parsley, lemon, flaky sea salt, garlic, fresh chives, horseradish, orange

Elegant Braised Lamb Shank Dinner Recipe by Tasty

lb lamb shanks, 1 pound (455 g) each

kosher salt,

black pepper,

canola oil

carrots, minced, plus 1 pound (455 grams) oblique-cut

white onion, minced

celery,

tomato paste

red wine

chicken stock

orange, juiced

lemon, juiced

rosemary

thyme

bay leaves

lb brussels sprouts, halved

lb red pearl onion, peeled

olive oil,

white pepper,

unsalted butter,

sour cream

parsley,

lemon, zested

flaky sea salt

garlic,

fresh chives, chopped

horseradish

orange, zested

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Season the lamb shanks all over with salt and pepper.

Heat the canola oil in a large Dutch oven over medium-high heat.

Sear 2 lamb shanks at a time until a dark brown crust forms on one side, 3-5 minutes. Sear the other sides of the meat until evenly browned. Remove the shanks from the pan and set aside. Remove all but 2 tablespoons of fat from the pan.

Add the minced carrots, onion, celery, and minced garlic to the pot. Season with salt and pepper, and cook until the vegetables are deeply caramelized, 15-20 minutes.

Add the tomato paste and cook until it browns and is aromatic, 5 minutes.

Add the red wine and scrape the bottom of the pot to release the flavorful browned bits stuck to the bottom. Cook until the wine reduces by half and thickens slightly, 3 minutes.

Add the chicken stock, orange juice, lemon juice, rosemary, thyme, and bay leaves. Stir and bring to a boil.

Return the lamb shanks to the Dutch oven, cover, and place in the oven for 2 hours, turning the shanks halfway through, until the lamb is tender and the braising liquid has thickened.

About halfway through the lamb cooking time, add the oblique-cut carrots, Brussels sprouts, red pearl onions, and whole garlic cloves to a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to combine. Roast in the oven for 1 hour, or until the vegetables are tender.

Right after the potatoes finish boiling, drain and transfer to a large bowl. Season with plenty of salt and a bit of white pepper, and mash the potatoes until as smooth as possible.

Fold in the butter, sour cream, and heavy cream until smooth and light.

Make the citrus gremolata: In a small bowl, combine the parsley, lemon zest, flaky salt, garlic, chives, horseradish, and orange zest.

To serve, scoop mashed potatoes onto a plate. Add roasted vegetables and a lamb shank. Top with the braising liquid and citrus gremolata.

https://vid.tasty.co/output/107810/landscape_480/1536085136

Here's what you need: graham cracker crumbs, butter, cream cheese, sugar, milk, sour cream, flour, bourbon whiskey, eggs, dark brown sugar, cornstarch, salt, egg yolks, maple syrup, cream, butter, roasted pecan, whole roasted pecan

Kentucky Derby Pecan Pie Cheesecake Recipe by Tasty

graham cracker crumbs

butter, melted

oz cream cheese,

bourbon whiskey, divided

dark brown sugar

cornstarch

maple syrup, corn syrup

cream, warm to the touch

butter, cold

pecan,

In a bowl, combine the graham cracker crumbs and melted butter. Stir to combine.

Pour the mixture into a 9-inch (23 cm) springform pan and press it evenly into the bottom and halfway up the sides. Transfer to the refrigerator to chill.

In a large bowl add the cream cheese, sugar, and milk. With a hand mixer, beat until fluffy and fully incorporated.

Add in the sour cream, flour, 2 teaspoons of the bourbon, and the two eggs and gently continue to mix until the cream cheese filling is smooth.

Pour the mixture into the springform pan with the graham cracker crust and bake for 1 hour, or until the cheesecake no longer jiggles.

While the cheesecake is cooking, prepare the stove-top pecan pie filling.

In a bowl combine the brown sugar, cornstarch, and salt, stir together and pour into a medium saucepan on low heat.

Pour in the egg yolks, maple syrup, and warm cream and whisk until smooth.

Cook on low heat until the mixture thickens like a pudding, 5-10 minutes. Remove from the heat.

Stir in the cold butter and the final teaspoon of bourbon and whisk until fully emulsified. The pudding-like mixture should be around room temperature.

Fold in the roasted, chopped pecans and then pour the mixture over the cooked cheesecake and spread it out as an even layer.

If you like, sprinkle with extra chopped pecans or garnish with whole pecans.

Let the cheesecake chill in the refrigerator until completely set.

Slice and serve cold or at room temperature.

https://vid.tasty.co/output/92411/landscape_480/1525369249

Here's what you need: whole chicken, kosher salt, fresh ginger, fresh scallion, cold water, sesame oil, sesame oil, chicken fat, garlic, fresh ginger, kosher salt, long grain rice, reserved chicken poaching broth, sambal,  sriracha, sugar, garlic, fresh ginger, lime juice, reserved chicken poaching broth, fresh ginger, garlic, kosher salt, peanut oil, rice vinegar, reserved fried garlic and ginger, oyster sauce, dark sweet soy sauce, light soy sauce, reserved chicken poaching broth, cucumbers, fresh cilantro

Hainanese Chicken Rice Recipe by Tasty

lb whole chicken, giblets removed

kosher salt, divided

scallion

gal cold water, plus more as needed

sesame oil

chicken fat, chopped

fresh ginger, minced

long grain rice,

chicken poaching broth

sambal

sriracha

garlic, minced

lime juice

ginger,

garlic, finely minced

peanut oil

rice vinegar

fried garlic and ginger

oyster sauce

soy sauce

cucumbers, thinly sliced,

cilantro,

To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

Remove any excess fat from the chicken and set aside for later.

Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.

Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.

While the rice is cooking, carve the chicken for serving.

Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.

Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro. 

https://vid.tasty.co/output/92892/landscape_480/1525713119

Here's what you need: thick rib eye steak, garlic, brown sugar, soy sauce, oyster sauce, fish sauce, freshly ground black pepper, granulated sugar, white vinegar, water, red onion, watercress, roma tomatoes, vegetable oil, fresh cilantro, white rice

Vietnamese Shaking Beef Recipe by Tasty

lb thick rib eye

soy sauce, divided

fish sauce

white vinegar

red onion,

watercress

roma tomatoes, sliced

white rice, cooked,

In a large bowl, combine the beef, garlic, brown sugar, 3 tablespoons of soy sauce, oyster sauce, fish sauce, and black pepper. Toss to combine. Let marinate at room temperature for 30 minutes.

In small bowl, combine the granulated sugar, remaining 2 tablespoons of soy sauce, white vinegar, and water. Add the red onion slices and coat the red onions in the dressing thoroughly. Set aside to soak.

On a platter, arrange the watercress and tomato slices.

Preheat a large wok or skillet over high heat, then add the vegetable oil. When the oil is shimmering, swirl the oil around in the pan. Add half of the beef cubes and sear on all sides, shaking the pan, until the meat is slightly charred and medium rare, 3-5 minutes. Set the meat aside and repeat with remaining beef.

Arrange the beef on the bed of watercress and tomatoes. Top with the dressed red onions and fresh cilantro.

Serve with domed white rice. For a full meal, serve alongside Vietnamese crepes, spring rolls, and banh mi sandwiches.

https://vid.tasty.co/output/89842/landscape_480/1523983253

Here's what you need: instant ramen, creamy peanut butter,  sriracha, sesame oil, roasted peanut, fresh cilantro, jalapeño, lime

Spicy Peanut Ramen Recipe By Tasty

instant ramen, prepared

peanut butter

peanut,

fresh cilantro, chopped

jalapeño

lime

Spicy Peanut Ramen Recipe by Tasty

To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.

To the prepared ramen, add the peanut butter, Sriracha, and sesame oil and stir to incorporate.

Garnish with the peanuts, cilantro, jalapeño, and a lime wedge.

https://vid.tasty.co/output/102372/landscape_480/1531937316

Here's what you need: instant ramen, butter, coconut milk, green curry paste, lime juice, roasted peanut, jalapeño, fresh cilantro

Thai Coconut Curry Ramen Recipe By Tasty

instant ramen

coconut milk

green curry paste

chopped,

Thai Coconut Curry Ramen Recipe by Tasty

To the prepared ramen, add the coconut milk, green curry paste, and fresh lime juice. Stir to incorporate.

Garnish with peanuts, jalapeño, and cilantro, if using.

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