danengler + carrot   67

Dinner Tonight: Cauliflower-Potato Curry (Aloo Gobhi) Recipe | Serious Eats
1. The masala as written is pretty bland. Use an extra 1/2 tsp of chili powder, turmeric, salt, mustard seed, and cumin, along with 1/4 tsp of cayenne pepper.
2. If using a 28 oz can of San Marzano tomatoes, chop the tomatoes and add all of the juices to the pot.
3. Allow the cauliflower to cook 30-40 minutes instead of 20.
indian  vegetarian  vegan  cinnamon  clove  ginger  garlic  cilantro  chilipowder  turmeric  mustardseed  cumin  cauliflower  potato  carrot  onion  tomato  pea  madethis:excellent 
march 2018 by danengler
Ham and Split Pea Soup | Serious Eats : Recipes
[Photograph: Sydney Oland] About the author: Sydney Oland lives in Somerville, Mass. Find more information at sydneyoland.com (or read eatingnosetotail.com) Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following...
ham  thyme  leek  carrot  sourcream  chickenstock  hamhock  bayleaf  soup  butter  celery  onion  peas  lemon 
january 2013 by danengler
Braised Short Ribs With Porcini-Port Wine Sauce | Serious Eats : Recipes
These short ribs take on the rich, earthy flavor of porcini mushrooms, offset by the sweetness of a port wine braise. [Photograph: Jennifer Olvera] Note: Serve the short ribs alongside sautéed spinach, roasted carrots or herb-roasted fingerlings. Or skip this...
tomatopaste  thyme  portwine  garlic  carrot  beef  shortribs  chickenstock  porcini  bayleaf  redwine  oliveoil  butter  celery  onion  mushrooms 
january 2013 by danengler
'Smitten Kitchen's Mushroom Bourguignon | Serious Eats : Recipes
[Photograph: Deb Perelman] Those who have followed Deb Perelman's blog Smitten Kitchen for any length of time have learned that she works wonders with vegetables (and also butter). Her past life as a food-loving vegetarian shows in each of her...
tomatopaste  thyme  cremini  garlic  carrot  oliveoil  redwine  pasta  vegetablestock  portobello  eggnoodles  butter  vegetarian  onion  beefstock  pearlonions  mushrooms 
november 2012 by danengler
Five-Spice Chicken Banh Mi Recipe
The end result of this recipe is very good but the proportions are way off.

1. As written, the recipe produces six cups of pickled vegetables for six sandwiches, which is INSANE. 2 cups is more than enough. If you can't find a small daikon, use jicama or just stick to carrots. (They all have the same flavor and texture after marination regardless.)
2. Unless you have very small limes, only use the juice of HALF a lime. Otherwise, the spicy mayo is too runny.
3. Similarly, unless you have very small shallots, only use two.
4. 2 tablespoons of fish sauce completely overwhelm the flavor of the chicken. Use 1T at most.
sriracha  mayonnaise  lime  chicken  fivespicepowder  fishsauce  garlic  soysauce  vinegar  carrot  daikon  banhmi  sandwich  asian  vietnamese  shallot  madethis:excellent 
march 2012 by danengler
Perfect Pot Roast | The Pioneer Woman Cooks | Ree Drummond
Note: Today, since I'm making pot roast on my Food Network show, I'm bringing this, one of my very early cooking posts on The...
thyme  garlic  carrot  beef  chuckroast  oliveoil  redwine  rosemary  onion  potroast  beefstock 
september 2011 by danengler
Braised Short Ribs | The Pioneer Woman Cooks | Ree Drummond
Leesten. And heer me. (West Side Story reference. Sorry. "Leesten. And heer me. You must go and stop eet." But seriously. ...
wine  shallot  whitewine  thyme  carrot  beef  shortribs  chickenstock  redwine  pancetta  ribs  rosemary  onion  beefstock 
october 2010 by danengler
Carrot Cake Cupcakes Recipe | Simply Recipes
Next time, replace half the cardamom with nutmeg.
Made in a standard glass loaf pan, this recipe needs to bake for ~55 minutes.
carrot  cake  loaf  bread  egg  buttermilk  vanilla  orange  lemon  cardamom  cinnamon  madethis:good  walnuts 
august 2010 by danengler

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