Peanut Free Recipes

• 3/4 cup all-purpose flour, (spooned and leveled)
• 1/4 cup packed light-brown sugar
• 1/2 teaspoon salt
• 1/2 cup plus 2 tablespoons granulated sugar
• 8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
• 1 cup old-fashioned rolled oats (not quick-cooking)
• 3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon ground cinnamon

Apple Crisp

Food & Cooking , Dessert & Treats Recipes , Dessert , Bake , Thanksgiving , Apple , Fall , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher

Author: Martha Stewart

One Of The Definitive Desserts Of Fall, Apple Crisp Is Easy And Economical. Test Kitchen Tip: Empire, Gala, Or Braeburn Apples Are Especially Good In This Recipe.

Time: 1h25m

Number Of Ingredients: 9

• Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.
• In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.

• 2 cups whole milk
• 2 eggs (preferably free-range)
• 2 egg yolks
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• Freshly grated or ground nutmeg

Easy Egg Custard

Dessert , Bake , Kidney Friendly , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Milk/Cream , Dairy , Egg , Cookie , Wheat/Gluten-Free

Yield: Makes 6 servings

Number Of Ingredients: 6

• 1. Preheat oven to 300°F.
• 2. Place six 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.
• 3. In a medium saucepan, bring the milk to a simmer over medium-low heat.
• 4. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla.
• 5. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.
• 6. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg.
• 7. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• 8. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes.
• 9. Let the custard cool in the water bath for about 2 hours before serving.

• Dough for single-crust pie
• 6 cups chopped peeled tart apples (about 6 medium)
• 2 tablespoons butter, melted
• 2 tablespoons sour cream
• 4 teaspoons lemon juice
• 1/2 cup sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• TOPPING:
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter

Apple Crumb Pie

Desserts , Dessert , Bake , Thanksgiving , Apple , Fall , Vegetarian , Pescatarian , Peanut Free , Soy Free , Kosher , Pies , Apple Pie Recipes , Pie , Food Processor , Fruit , Walnut , Cinnamon , Bon Appétit

Author: Taste Of Home

I Often Brown The Topping For This Special-occasion Pie Under The Broiler To Give It Extra Eye Appeal. Watch It Carefully, Though, Because You Don't Want To Burn Thanksgiving Dessert! It's A Fitting Finale For Any Festive Meal.

Time: 1h

Yield: 8 servings.

Number Of Ingredients: 13

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, combine apples, butter, sour cream, lemon juice, sugar, flour, cinnamon and nutmeg. Spoon into crust. , For topping, in a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Sprinkle over filling., Bake until filling is bubbly and the apples are tender, 45-50 minutes. Cool on a wire rack.

Calories 426 calories, Fat 21g fat (13g saturated fat), Cholesterol 54mg cholesterol, Sodium 225mg sodium, Carbohydrate 58g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.

• 1 tbsp olive oil
• 1 onion, sliced
• 1 clove of garlic
• 1 tbsp butter
• 250g mushrooms, sliced
• 1 tbsp plain flour
• 500g fillet steak, sliced
• 150g crème fraîche
• 1 tsp English mustard
• 100ml beef stock
• ½ small pack of parsley, chopped

Beef Stroganoff

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Dairy , Bon Appétit , Beef , Main course , Pasta , Mushroom , Shallot

Author: Elena Silcock

Make A Classic Beef Stroganoff With Steak And Mushrooms For A Tasty Midweek Meal. Garnish With Parsley And Serve With Pappardelle Pasta Or Rice.

Time: 45m

Number Of Ingredients: 11

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

• 1/2 cup all purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon garlic salt
• 4 7-ounce center-cut pork loin rib chops (each about 3/4 inch thick)
• Vegetable oil (for frying)

Pan-fried Pork Chops

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Bon Appétit , Winter , Pork , Fry , Pork Chop , Pan-Fry , Sugar Conscious , Dairy Free , No Sugar Added

An Easy Pan-fried Pork Chops Recipe.

Yield: Makes 4 servings

Number Of Ingredients: 5

• Mix flour, cornstarch and garlic salt in medium bowl. Sprinkle pork chops with salt and pepper. Dredge pork chops in flour mixture (do not shake off excess).
• Pour enough vegetable oil into heavy large skillet to reach depth of 1 inch. Heat oil to 350°F. Fry pork chops in oil until golden brown and cooked through, about 5 minutes per side

• 4 skinless, boneless chicken breast halves
• salt and freshly ground black pepper to taste
• 2 eggs
• 1 cup panko bread crumbs, or more as needed
• ½ cup grated Parmesan cheese
• 2 tablespoons all-purpose flour, or more if needed
• 1 cup olive oil for frying
• ½ cup prepared tomato sauce
• ¼ cup fresh mozzarella, cut into small cubes
• ¼ cup chopped fresh basil
• ½ cup grated provolone cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon olive oil

Chicken Parmesan

Food & Cooking , Peanut Free , Soy Free , Kid-Friendly , Dinner , Bon Appétit , Lunch , Ingredients , Meat & Poultry , Chicken , Main course , World Cuisine Recipes , European , Tomato , Italian , Small Plates , Chicken Breast Recipes , Pan-Fry , Quick & Easy , Parmesan , Broil , casseroles , Mozzarella

Author: Chef John

My Version Of Chicken Parmesan Is A Little Different Than What They Do In The Restaurants, With Less Sauce And A Crispier Crust.

Time: 1h

Yield: 4

Number Of Ingredients: 13

• Preheat an oven to 450 degrees F (230 degrees C).
• Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with salt and pepper.
• Beat eggs in a shallow bowl and set aside.
• Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.
• Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
• Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
• Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
• Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
• Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Calories 470.8 calories, Carbohydrate 24.8 g, Cholesterol 186.7 mg, Fat 24.9 g, Fiber 0.6 g, Protein 42.1 g, SaturatedFat 9.1 g, Sodium 840.3 mg, Sugar 1.7 g

• 1 large shallot, finely chopped
• 1/4 onion, finely chopped (about 1/3 cup)
• 1/4 cup dry white wine
• 3 1/2 tablespoons unsalted butter, cut into 1/2" cubes
• 1 tablespoon white wine vinegar
• 4 1/2 pounds mussels, scrubbed, debearded
• Freshly ground black pepper
• 2 tablespoons chopped flat-leaf parsley
• Special Equipment
• Cheesecloth

Steamed Mussels In White Wine

Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Dinner , Wheat/Gluten-Free , Bon Appétit , Onion , White Wine , Sugar Conscious , Quick & Easy , Steam , Mussel , Boil

Author: Bon Appétit Test Kitchen

Yield: Makes 4 servings

Number Of Ingredients: 10

• Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
• Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.

• 1 1/2 pounds plum tomatoes (6 to 8), cored, halved, and seeded
• 1/2 medium red onion, minced (1/2 cup)
• 1 jalapeno or serrano chile (ribs and seeds removed for less heat, if desired), minced
• 1 small garlic clove, minced
• 1/2 cup chopped fresh cilantro
• 2 tablespoons freshly squeezed lime juice
• Coarse salt
• Tortilla chips, for serving (optional)

Fresh Tomato Salsa

Food & Cooking , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Sauces , Wheat/Gluten-Free , No-Cook , main-dish , Tomato , Sugar Conscious , Dairy Free , Summer , appetizer , Quick & Easy , Appetizers , Appetizers and Snacks , Dips and Spreads Recipes , Condiment , Salsa Recipes , Tomato Salsa Recipes , Vegan , Jalapeño , Cilantro , Fat Free

Author: Martha Stewart

In The Height Of Tomato Season, Making A Fresh Salsa To Go With Those Tortilla Chips Is A Must.

Yield: Makes 3 1/2 cups

Number Of Ingredients: 8

• Chop tomatoes into 1/4-inch pieces; transfer to a medium bowl. Add onion, chile, garlic, cilantro, and lime juice; season generously with salt. Mix to combine. Let stand 15 minutes to develop flavor. Salsa can be kept at room temperature up to 2 hours. Serve with tortilla chips, if desired.

• 6 large garlic cloves, chopped
• 1/4 cup chopped flat-leaf parsley
• 1/4 cup chopped fresh oregano leaves
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• 1/2 cup good olive oil
• 1 loaf ciabatta bread
• 2 tablespoons unsalted butter

Garlic Bread

Bake , Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Kid-Friendly , Gourmet , Dinner , Side dish , Small Plates , weekday , Sugar Conscious , Garlic , Summer , Quick & Easy , Appetizers , Side Dishes , side-dish , breads , Bread , Side , Super Bowl , Mother's Day , Family Reunion

Author: Ina Garten

Time: 20m

Yield: 4 to 6 servings

Number Of Ingredients: 8

• Preheat the oven to 350 degrees F.
• Place the garlic in the bowl of a food processor and process until minced. Add the parsley, oregano, salt and pepper and pulse twice.
• Heat the olive oil in a medium saute pan and add the garlic mixture. Remove the pan from the heat.
• Slice the ciabatta bread in half horizontally, and spread the butter on 1 half. Spread the garlic mixture on the other half of the bread, and put the halves together. Wrap the bread in aluminum foil.
• Place the bread in the oven and bake for 5 minutes. Open the foil, and continue baking for an additional 5 minutes.

• 1 small bunch broccoli (about 3/4 pound)
• 1 garlic clove
• 1 1/2 tablespoons olive oil
• 1 1/2 teaspoons fresh lemon juice

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Vegetarian , Pescatarian , Peanut Free , Tree Nut Free , Soy Free , Kosher , Gourmet , Wheat/Gluten-Free , Low Fat , Lemon , Sugar Conscious , Dairy Free , No Sugar Added , Garlic , Quick & Easy , Steam , Vegetable , Side , Healthy , Broccoli , High Fiber , Graduation , Vegan , Paleo

Steamed Broccoli With Olive Oil, Garlic, And Lemon

Yield: Serves 2

Number Of Ingredients: 4

• Discard tough lower third of broccoli stem. Peel remaining stem and cut crosswise into 1/2-inch-thick slices. Cut broccoli into 2-inch florets. In a steamer set over boiling water steam broccoli, covered, until crisp-tender, 4 to 5 minutes.
• While broccoli is steaming, finely chop garlic and in a small skillet combine with oil, lemon juice, and salt and pepper to taste. Heat garlic mixture over moderate heat until garlic is fragrant. In a bowl toss broccoli with garlic mixture.