Brown Butter Perch

Brown Butter Perch

Brown Butter Perch
Using hot brown butter, seasoned perch fillets are expertly pan-fried in this simple perch recipe from Chef John. So easy to make, but so delicious!

Whisk flour salt black pepper and cayenne pepper in a shallow bowl.

Gently press perch fillets into flour mixture to coat shaking off any excess flour.

Chef John’s Romesco Sauce

Chef John's Romesco Sauce

Chef John’s Romesco Sauce
Roasted red bell peppers, garlic, sherry vinegar, roasted almonds, and paprika blend into the magical flavor combination that is Romesco sauce, a versatile Spanish classic.

Bell peppers should be roasted over an open flame for about five minutes on each side on a gas stove, until they are soft and blackened.

When pressed, peppers should release steam.

Peppers should be moved to a bowl with a lid and left to cool to room temperature.

In a skillet, combine oil and garlic.

Turn the heat to medium and cook the garlic, stirring constantly, for about 3 minutes, or until it just begins to turn golden brown.

Using a slotted spoon, transfer the garlic to a ramekin while leaving the oil in the skillet.

2 to 3 minutes of golden brown bread toasting in the oil

Cranberry Sauce Muffins

Cranberry Sauce Muffins

Cranberry Sauce Muffins
Use the leftover cranberry sauce from Thanksgiving to make these delicious muffins, which are excellent for breakfast, brunch, or as a snack.

Set the oven to 400 degrees Fahrenheit (200 degrees C).

Put paper liners in each of the 18 muffin tins.

Cranberry sauce, milk, oil, egg, and vanilla are all mixed together in a bowl.

In a different bowl, combine the flour, brown sugar, white sugar, baking powder, cinnamon, cardamom, and salt.

Mixture will only be slightly moistened after adding the dry ingredients to the wet ones.

Fill the muffin tins with the mixture.

Bake in the preheated oven for about 20 minutes, or until golden brown.

Aunt Cora’s World’s Greatest Cookies

Aunt Cora's World's Greatest Cookies

Aunt Cora’s World’s Greatest Cookies

Set oven to 325 degrees Fahrenheit (165 degrees C).

Margarine, peanut butter, white sugar, and brown sugar are blended thoroughly in a large bowl.

One at a time, beat in the eggs, thoroughly combining after each.

Flour and baking soda should be combined, then added to the peanut butter mixture.

Add chocolate chips and stir.

Drop by heaping spoonfuls onto cookie sheets without cooking spray.

Bake in the preheated oven for 12 to 15 minutes, or until the edges are just beginning to brown.

Before moving cookies to wire racks to finish cooling, give them a minute to cool on the cookie sheets.

Awesome Sauce

Awesome Sauce

Awesome Sauce
This big batch of pasta sauce is made with a pork neck, tomato paste, and a few handfuls of seasoning.

Stir water sugar tomato paste basil minced onion oregano granulated garlic salt cayenne pepper and pork neck together in a large pot.

Bring the mixture to a simmer and cook until thickened to desired consistency about 30 minutes.

Remove pork neck bones to serve.

Jennifer’s Burgundy Beef Stew

Jennifer's Burgundy Beef Stew

Jennifer’s Burgundy Beef Stew
This beef stew recipe will deliver great warm bowls of comfort food for you and your family when the cold winter weather makes such things a necessity.

Cook bacon in a large skillet over medium-high heat until evenly browned about 10 minutes.

Remove bacon to a paper towel retaining drippings in the skillet.

Pour olive oil into reserved bacon drippings.

Pour flour into a large sealable plastic bag; add the beef seal and shake to coat meat with flour.

Cook and stir beef in the bacon drippings mixture until browned on all sides 7 to 10 minutes.

Crumble the bacon and add to the skillet.

Pour beef stock and Burgundy wine over the beef mixture; bring to a boil reduce heat to medium-low and simmer until the beef is tender about 1 hour.

Banana and Flax Seed Muffins

Banana and Flax Seed Muffins

Banana and Flax Seed Muffins
You only need one bowl to prepare these whole wheat, banana, and flax seed muffins, which are a quick and simple breakfast treat that the whole family will love.

Set oven to 350 degrees Fahrenheit (175 degrees C).

paper liners in two muffin tins.

In a bowl, mash the bananas.

Add eggs, butter, brown sugar, and white sugar; combine well.

Add baking soda, baking powder, whole wheat flour, flax seeds, and all-purpose flour.

Scoop the batter into the baking pans.

Bake in the preheated oven for about 20 minutes, or until the tops spring back when lightly touched.

Sinaloa-Style Ceviche

Sinaloa-Style Ceviche

Sinaloa-Style Ceviche
This shrimp ceviche is prepared Sinaloa-Style with serrano and jalapeno chile peppers, tomatoes, red onion, and plenty of fresh lime juice.

Combine shrimp white onion and juice of 7 limes in a large bowl.

Cover with plastic wrap and refrigerate until shrimp is opaque about 12 hours.

Drain discarding accumulated juices.

Blend juice of remaining 7 limes with serrano chile pepper.

Pour into a large bowl.

Combine shrimp and onion mixture crabmeat tomatoes cucumber red onion jalapeno peppers and cilantro in the bowl.

Stir in tomato and clam juice cocktail.

Season with salt and black pepper.

Malaysian Beef Rendang

Malaysian Beef Rendang

Malaysian Beef Rendang
The bite-sized pieces of beef are cooked in coconut milk until tender after being browned in a mixture of freshly ground coriander, cumin, and nutmeg along with a shallot, ginger, and lemon grass paste.

Coconut should be heated in a dry wok while being constantly stirred until golden brown.

Set apart for cooling.

Shallots, garlic, chilies, ginger, and lemon grass should be processed or blended into a thick paste.

Grind the nutmeg, cumin, fennel, and coriander.

Fry the shallot paste in a little oil in the wok for a few minutes.

Cook for 3 to 4 minutes while stirring continuously after adding the ground coriander, fennel, cumin, and nutmeg.

Add the beef, and cook for an additional 3 to 4 minutes over medium heat, or until the meat is browned.

How to Make Cream Cheese

How to Make Cream Cheese

How to Make Cream Cheese
Your guests will rave when they see a beautiful round of hand-crafted homemade cream cheese on your appetizer tray.

Six thin layers of cheesecloth should line a colander, which should be placed over a bowl with the edges dangling over the sides.

Yogurt should be added after gathering the cheesecloth at the top.

Use kitchen twine to secure the bundle at the top, then hang the yogurt for 24 hours to drain partially inside a large bowl or large measuring cup.

If the liquid level in the container rises too high, pour it off.

Remove the cheesecloth, add the cream cheese to a bowl, season with salt, and stir until well-combined.