All My Recipes

Ingredients 3 pounds baby potatoes 1 cup mayonnaise 1 teaspoon dried parsley 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon paprika Kosher salt and freshly ground black pepper, to taste Instructions Preheat oven to 425°F. Wash and scrub potatoes, then pat dry. In a large bowl, mix together the mayo, parsley, garlic powder, paprika, onion powder, and salt and pepper until smooth. Add potatoes and toss until all are well coated. Transfer to a rimmed baking sh

Ingredients 1 large boneless, skinless chicken breast (about 11 ounces) Salt Freshly cracked black pepper 2 teaspoons light brown sugar 1 tablespoon rice vinegar 1 tablespoon low-sodium soy sauce 2 teaspoons olive oil Instructions Heat air fryer to 375 degrees, if preheating is recommended for your air fryer. Pat chicken breast dry with a paper towel. Cut chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thin

Ingredients 20 ripe medium tomatoes, thinly sliced Salt ½ cup mayonnaise ½ packed cup/2 ounces finely grated extra-sharp Cheddar 4 slices crusty bread Instructions Arrange the tomatoes on a plate and sprinkle with salt. Stir together the mayonnaise, Cheddar and a pinch of salt. Toast the bread however you like. Right when the bread’s hot and ready, slather with the Cheddar mayonnaise. (Extra mayo will keep in the fridge for up to 2 weeks.) Top with the tomatoes and devour. De

See Notes Ingredients 4 scallions 3 Tbsp. vegetable oil, divided 2½ cups (packed) fresh corn kernels (from about 3 ears) 6 garlic cloves, finely chopped1 1" piece ginger, peeled, finely chopped 1 Tbsp. nori komi furikake (such as Ajishima), plus more for serving 1½ cups (lightly packed) chilled cooked rice 1Tbsp. soy sauce Kosher salt Instructions Remove dark green tops from 4 scallions and thinly slice; set aside for serving. Thinly slice white and pale green parts.

Ingredients 4 small thin-sliced skinless, boneless chicken breasts (about 1½ lb. total)½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more Freshly ground pepper 7 Tbsp. (or more) extra-virgin olive oil, divided 1lb. crimini mushrooms, sliced ¼" thick 1medium onion, thinly sliced 4 garlic cloves, thinly sliced 1/2 cup dry white wine 1Tbsp. all-purpose flour 1/2 tsp. paprika 1½ cups low-sodium chicken broth ⅓ cup crème fraîche 3 Tbsp. unsalted butter, cut in

Ingredients 2 tbsp olive oil, divided 1 pound pork tenderloin trimmed and sliced into 12 medallions 8 oz cremini mushrooms sliced 3 cloves garlic minced 1 shallot minced 1/4 cup white wine can also sub chicken broth, brandy or sherry 3/4 cup heavy cream 2 sprigs fresh thyme kosher salt to taste black pepper to taste Instructions Flatten pork medallions with the palm of your and season each side with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. A

Ingredients 3/4 cup (167g) salted butter 3/4 cup (185g) brown sugar 1/4 cup (58g) granulated sugar 2 eggs 1 tbsp light corn syrup 1/2 tbsp vanilla 2 cups (304g) all-purpose flour 1/2 cup (60g) dutch processed cocoa powder 1/2 tbsp corn starch 1 tsp baking soda 1/2 tsp salt 11.75 oz jar hot fudge sauce powdered sugar, for topping Instructions Preheat the oven to 350°F (180°C). Spray a 9×13 pan with non-stick spray and set aside. Using a stand mixer, cream together the butter a

Ingredients 2 1/2 cups (13 3/4 ounces/390 grams)bread flour 2 teaspoons sugar 1 1/2 teaspoons instant or rapid rise yeast 1 1/2 cups (12 ounces/340 grams) water, room temperature 6 tablespoons extra virign olive oil, divided 2 teaspoons table salt 3/4-1 1/2 teaspoons flake sea salt Instructions 7. Using Spatula, transfer forcaccio to wire rack. Let cool for at least 20 minutes before serving. This is not my usual format but I couldn't find the original source and was too laz

Ingredients 1 1/4 pounds skinless, boneless chicken breasts or thighs 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 2 tablespoons olive oil, divided 1 tablespoon salted butter 8 ounces cremini mushrooms, sliced 1 shallot, minced 2 cloves garlic, minced 1 teaspoon chopped fresh thyme 1/4 teaspoon crushed red pepper (optional) 1/2 cup dry Marsala wine 1/2 cup heavy cream 1 cup dry long-grain white rice 2 cups reduced-sodium chicken broth chopped f

Ingredients 2 Bartlett pears, about 14 oz, cored and cut into wedges 2 small red onions, cut into wedges 2 small sweet potatoes (about 1 lb), cut into 1/2-inch-thick half-moons 6 sprigs thyme, plus more for serving 3 tbsp. olive oil Kosher salt Pepper Instructions Heat oven to 425°F. On large rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper. Roast until golden brown and tender, 35 to 45 minutes. Sprinkle

This was written more as a story and since I hope you can get as much information and help that I did, I am sharing it as written. Sharon's Mother's Sponge Cake - Melts in your mouth Preheat oven to 325' 12 cup sponge cake pan DO NOT GREASE THE PAN - IF YOU DO CAKE WILL NOT "CRAWL UP THE SIDES" AND SO WILL NOT RISE AS MUCH. 3/4 c cake meal, 1/4 c potato starch, 1/4 tsp salt sifted together 10 eggs separated when cold then left an hour covered to get to room temperature.

Ingredients 3 1/2 cups (400 grams) firmly packed blanched almond flour 1/2 cup (70 grams) potato starch, the bright white powder (NOT potato flour, this is a completely different ingredient and your recipe will not turn out properly if you use it) * 1 cup (200 grams) white granulated sugar 2 packets vanilla sugar or 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 tsp baking powder 3 eggs 4 tablespoons oil 3/4 cup (127.5 grams) chocolate chips Topp

Ingredients: 1 large egg white ½ cup (70g) powdered sugar (confectioners sugar) 2 cups (190g) sliced almonds 1 tbsp (12g) vanilla paste or extract 1 tbsp (12g) honey Instructions Preheat your oven to 320°F (160°C). In a bowl, combine the egg white, powdered sugar, sliced almonds, vanilla, and honey. Mix until the sugar dissolves and the mixture becomes wet and smooth. Line a baking sheet with parchment paper. Using a spoon, drop portions of the mixture onto the sheet,

Ingredients 3 large egg whites 1/4 tsp. salt 1/2 tsp. vanilla extract 1 tsp. almond extract 2 Tbsp. granulated sugar 255 grams / 9 oz ground blanched almonds (2 cups) 170 grams / 6 oz powdered sugar (1 1/2 cups) 2 Tbsp. cocoa powder Instructions Preheat the oven to 350°F / 175°C and line two baking sheets with parchment paper. Using an electric mixer, whip the egg whites and salt until frothy. Add the vanilla and almond extracts and continue to whip on high. Slowly add the gr

Ingredients 2 cups (454g) milk 1 cup (227g) cream, half-and-half, light, whipping, or heavy 3 large eggs 2 teaspoons (8g) Pure Vanilla Extract 3/4 cup (85g) Grape-Nuts cereal 1/3 to 1/2 cup (70g to 106g) light brown sugar or dark brown sugar, packed, to taste 1/2 teaspoon (3g) table salt Instructions Preheat the oven to 325°F. Lightly grease an 8" round cake pan that's at least 2" deep. Whisk together the milk, cream, eggs, and vanilla. Add the Grape-Nuts, brown sugar, and s

Ingredients 2 ½ teaspoons vegetable oil 6 (6 inch) corn tortillas, cut into 1/2 inch strips 3 cups chicken broth ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon dried oregano 1 (15 ounce) can black beans, rinsed and drained 1 (15 ounce) can whole kernel corn, drained 2 skinless, boneless chicken breast halves, cut into bite size pieces ½ cup salsa ½ cup chopped fresh cilantro Instructions Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the

Ingredients Olive oil, as needed 1 pound cherry or grape tomatoes, halved lengthwise 2 garlic cloves, minced or pressed 1 tablespoon finely chopped parsley, plus more for serving 1 teaspoon honey, plus more for serving ½ teaspoon dried oregano or thyme Salt and black pepper 1(15-ounce) can cannellini beans, butter beans or navy beans, drained 1(8-ounce) block halloumi, cut into ¼-inch-thick slices ½ lemon Instructions Set broiler to high heat, with a rack positioned in th

Ingredients For the Topping ¼ cup/57 grams unsalted butter, melted ½ cup/100 grams sugar 2 teaspoons/4 grams ground cinnamon For the Cake ¾ cup/180 milliliters whole milk ½ cup plus 2 tablespoons/141 grams unsalted butter, melted and cooled 2 large eggs, at room temperature 1 teaspoon vanilla extract 1 ¼cups/250 grams sugar 1½ teaspoons baking powder 1 teaspoon fine sea or table salt 1 teaspoon grated fresh nutmeg

Ingredients 235 grams warm water (1 cup) 7 grams active dry yeast (2¼ teaspoons or 1 envelope) 50 grams sugar, divided (¼ cup) 660 grams bread flour (5½ cups, see note below) 5 large egg yolks (room temperature) 72 grams oil (vegetable, canola, or any seed oil) (⅓ cup) 113 grams honey (⅓ cup) 8 grams salt (1¼ teaspoons) 1 egg combined with 1 teaspoon water (for a slightly darker look, skip the water; for an even darker look, use just the yolk) raisins (optional, see below for

Ingredients 8 bone-in, skin-on chicken thighs 2 tablespoons all-purpose flour 1 tablespoon kosher salt 1 tablespoon black pepper 2 tablespoons unsalted butter 1 2to 15 whole medium shallots, peeled 2 cups white wine 2 tablespoons Dijon mustard 2 tarragon sprigs 2 cups cherry tomatoes, halved Instructions Pat the chicken thighs very dry with paper towels. Sprinkle the flour, salt and pepper over the chicken. Melt the butter in a large, heavy-bottomed pot or skillet set over m