The World's Culinary

12/20/2024

These mac and cheese cowboy cups are boxed mac and cheese, beefed up with taco-seasoned meat and pepper Jack cheese. Baked in individual muffin cups, they are also a fun-to-eat shape. Ingredients: Directions 217 Calories 13g Fat 14g Carbs 10g Protein From: allrecipes.com

12/19/2024

This is so testy

These mac and cheese cowboy cups are boxed mac and cheese, beefed up with taco-seasoned meat and pepper Jack cheese. Baked in individual muffin cups, they are also a fun-to-eat shape. Ingredients: Directions 217 Calories 13g Fat 14g Carbs 10g Protein From: allrecipes.com

07/26/2020

Chicken Pot Pie


FOR THE CRUST
3 c. all-purpose flour, plus more for surface
1 c. butter, cut into 1/2" pieces
1 tsp. baking powder
1 tsp. kosher salt
1/2 c. ice water (or more, if needed)
FOR THE FILLING
4 boneless skinless chicken breasts (or 3 cups shredded cooked chicken)
1/2 c. butter, plus more for baking dish
kosher salt
Freshly ground black pepper
2 large carrots, peeled and diced
1 medium onion, chopped
3 cloves garlic, minced
3/4 c. all-purpose flour
3 c. low-sodium chicken broth
1/4 c. heavy cream
1 c. frozen peas
2 tbsp. freshly chopped parsley
2 tsp. freshly chopped thyme leaves
Egg wash
Flaky sea salt


1)Make dough: Place flour and butter into freezer for 30 minutes before starting crust process. In a large food processor, pulse flour, baking powder, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add ice water into feed tube, 1 tablespoon at a time, until dough just come together and is moist but not wet and sticky (test by squeezing some with your fingers).

2)Turn dough onto a lightly floured surface, form into 2 balls, and flatten into 2 discs (making sure there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30 minutes.

3)Cook chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place buttered side of parchment paper over chicken, so that chicken is completely covered. Bake until chicken is cooked through, 30 to 40 minutes. Let reset 10 minutes before cutting into cubes.

4) Meanwhile, start filling: In a large pot over medium heat, melt butter. Add onions and carrots and cook until vegetables are beginning to soften, about 10 minutes. Stir in garlic, then stir in flour and cook until the flour mixture is golden and beginning to bubble. Gradually whisk in chicken broth. Bring mixture to a boil and cook until thickened, about 5 minutes. Stir in heavy cream, cubed chicken, peas, parsley and thyme. Season mixture with salt and pepper.

5) Assemble pie: On a lightly floured surface, roll out one disc of dough into a large round about ¼” thick. Place in a shallow pie dish then add filling. Roll out second disc of dough into a large round about ¼” thick and place on top of filling. Trim and crimp edges, then use a paring knife to create slits on top. Brush with egg wash and sprinkle with flaky sea salt.

6) Reduce heat to 375° and bake pie until crust is golden, about 45 minutes. Let cool for at least 15 minutes before serving.

04/08/2020

Brown Sugar Oatmeal Cookies


2 cups packed dark brown sugar

1 cup (2 sticks) salted butter, softened

2 teaspoons vanilla extract

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

3 cups old-fashioned oats



1) Preheat the oven to 350 degrees F.

2) In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.

3) Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.

4) Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!

5) Let the cookies cool slightly on the baking sheets, then transfer onto a plate for serving.
Cook’s Note

Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

04/08/2020

Cinnamon Baked French Toast


French Toast:
Butter, for greasing

1 loaf crusty sourdough or French bread

8 whole eggs

2 cups whole milk

1/2 cup whipping (heavy) cream

1/2 cup granulated sugar

1/2 cup brown sugar

2 tablespoons vanilla extract

Topping:
1/2 cup all-purpose flour

1/2 cup firmly packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

Freshly grated nutmeg

1 stick cold butter, cut into pieces, plus more for serving

Warm pancake syrup, for serving

1 cup fresh blueberries, for serving


1) For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

2) For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

3) When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

4) Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

01/22/2020

Crock-Pot Chicken and Dumplings


1 onion, chopped
1 1/4 lb. boneless skinless chicken breasts
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 (10.5-oz.) cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs fresh thyme
1 bay leaf
2 stalks celery, chopped
2 large carrots, peeled and chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 (16.3-oz.) can refrigerated biscuits



1) Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

2) Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.

3) DIRECTIONS
Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.

4) Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.

01/22/2020

Baked Spaghetti



Cooking spray
16 oz. spaghetti
2 tbsp. extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
1 lb. ground beef
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 (28-oz.) can crushed tomatoes
1/2 c. basil, chopped
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan
Chopped fresh parsley, for garnish



1) Preheat oven to 350°. Grease a medium baking dish with cooking spray.

2) Cook spaghetti according to package directions until al dente, drain, and set aside.

3) Meanwhile, in a large skillet over medium heat, heat oil. Add onions and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, 1 minute more. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until no longer pink, about 8 minutes. Drain fat in a bowl lined with paper towels and return to pan. Pour in crushed tomatoes and basil and simmer until slightly reduced, about 10 minutes. Season with more salt and pepper to taste.

4) Toss with spaghetti, then transfer to baking dish and top with mozzarella and Parmesan. Bake until cheese is melted and pasta is warmed through, about 20 minutes.

5) Garnish with parsley and serve.

01/22/2020

and



Extra-virgin olive oil, for baking dish
2 c. white rice
1 large onion, chopped
2 c. low-sodium chicken broth
2 (10.5-oz.) cans cream of mushroom soup
Kosher salt
Freshly ground black pepper
3 large bone-in, skin-on chicken thighs
2 tbsp. butter, melted
2 tsp. fresh thyme
1 clove garlic, finely minced
1 tbsp. Freshly chopped parsley, for garnish



1) Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.

2) Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.

3) Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden

4) Garnish with parsley before serving.

01/21/2020

Perfect


2 tbsp. extra-virgin olive oil
2 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 1/2 c. whole milk
1 1/2 c. low-sodium chicken broth
2 cloves garlic, minced
8 oz. fetuccini
1/2 c. heavy cream
1 c. freshly grated Parmesan
Freshly chopped parsley, for garnish



1) In a large skillet over medium-high heat, heat oil. Add chicken and season with salt and pepper. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice.

2) Add milk, broth, and garlic to skillet. Season with salt and pepper and bring to a simmer. Add fettuccine, stirring frequently for about 3 minutes. Let cook until al dente, 8 minutes more.

3) Stir in heavy cream and Parmesan until combined. Simmer until sauce thickens.

4) Remove from heat and stir in sliced chicken. Garnish with parsley.

01/08/2020

Deep Dish Pizza


FOR THE PIZZA DOUGH
3/4 c. lukewarm water
1 tbsp. granulated sugar
1 packet (2 1/4 tsp.) active dry yeast
2 c. all-purpose flour
1 1/2 tsp. kosher salt
2 tbsp. extra-virgin olive oil
FOR THE PIZZA
Cooking spray
2 tbsp. cornmeal
2 c. shredded mozzarella
1 (32-oz.) jar marinara
1 tsp. Italian seasoning
1/4 c. freshly grated Parmesan



1) Grease a large bowl with cooking spray and set aside. In a small bowl lukewarm water. Add sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.

2) In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined and a shaggy dough begins to form. Knead against sides of bowl until dough starts to come together, then turn onto your work surface and knead, adding a pinch of flour if needed, until it feels elastic and only slightly tacky, 5 minutes.

3) Form into a tight ball, place into your oiled bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about an hour and a half.

4) Preheat oven to 450° and grease a large skillet with cooking spray. Sprinkle cornmeal all over bottom of skillet.

5) On a lightly floured surface, gently flatten dough and roll with a rolling pin (or stretch with your hands) until about 12” in diameter. Press dough into prepared skillet and up the sides. Sprinkle cheese on top of crust, then cover with marinara and sprinkle with Italian seasoning and Parmesan.

6) Bake until crust is golden and sauce is bubbly, 20 minutes.

01/08/2020

and
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1 lb. spaghetti
1 lb. ground beef
1/3 c. bread crumbs
1/4 c. finely chopped parsley
1/4 c. freshly grated Parmesan, plus more for serving
1 egg
2 garlic cloves, minced
Kosher salt
1/2 tsp. red pepper flakes
2 tbsp. extra-virgin olive oil
1/2 c. onion, finely chopped
1 (28-oz.) can crushed tomatoes
1 bay leaf
Freshly ground black pepper



1) In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.

2) In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.

3) In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.

4) Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.

5) Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

https://youtu.be/DLXTeaiUQj8

01/07/2020

ETHAN CALABRESE
Braised Short Rib and Sweet Potato Chili


1 tbsp. canola oil
1 lb. boneless short ribs
2 tsp. ground cumin
1 tbsp. plus 1 tsp. chili powder
2 tsp. dried oregano
kosher salt
1 large onion, diced
1 jalapeño, chopped
1 tsp. garlic powder
2 tbsp. tomato paste
1 15-oz. can diced tomatoes
4 c. low-sodium chicken broth
1 12-oz. bottle lager (such as Negro Modelo)
3 large sweet potatoes, chopped
Shredded cheddar, for garnish
Sliced jalapeño, for garnish


1) In a large pot or Dutch oven over medium-high heat, heat oil. Rub short ribs with cumin, 1 tablespoon chili powder, and oregano and season with salt. Add to pot and sear 5 minutes per side, then transfer to a plate.

2) To pot, add onion, jalapeño, garlic powder, and remaining teaspoon chili powder and cook until tender, 6 minutes. Add tomato paste and stir, 1 minute, then add diced tomatoes, chicken broth, beer, and sweet potatoes and bring to a boil. Reduce heat and simmer.

3) Slice short ribs into small pieces and add to pot. Let cook until beef is cooked through and chili has thickened, about 1 hour.

4) Serve chili with cheddar and jalapeños.