Dara Recipes, 295 Grand St, New York, NY (2026)

12/23/2024

Creamy Orzo Pasta with Roasted Butternut Squash and Spinach 🎃🌿

Ingredients:
Roasted Butternut Squash:

• 12 oz butternut squash, peeled, seeded, and cubed
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 tbsp fresh thyme (leaves only)

Orzo:

• 1½ cups uncooked orzo
• 5 cloves garlic, minced
• ¼ tsp smoked paprika
• 1 tbsp olive oil
• 2½ cups chicken stock
• ½ tsp salt
• ½ tsp Italian seasoning
• 5 oz fresh spinach
• ½ cup heavy cream
• Salt and pepper, to taste

Instructions:
Roast Butternut Squash:

• Preheat oven to 400°F. Toss cubed squash with olive oil, salt, pepper, and thyme.
• Spread in a single layer on a parchment-lined baking sheet. Roast for 20-30 minutes.

Cook Orzo:

• In a large skillet, sauté orzo, garlic, smoked paprika, and olive oil over medium heat for about 3 minutes.
• Add chicken stock, salt, and Italian seasoning. Simmer for 5-10 minutes, stirring occasionally, until orzo is tender.

Assemble:

• Stir in spinach and cook until wilted. Add heavy cream, stirring to combine. Adjust seasoning as needed.
• Gently fold in roasted butternut squash. Top with fresh thyme and serve warm.

Notes:
For a vegetarian version, use vegetable stock instead of chicken stock. This dish pairs beautifully with grilled chicken or fish.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Calories: 411 kcal | Servings: 5

12/23/2024

White Chicken Enchiladas 🌯✨

Ingredients:

• 2 cups shredded Monterey Jack cheese, divided
• 2 cups cooked, shredded chicken
• 8 (8-inch) flour tortillas
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 14 oz chicken broth
• 1 cup sour cream
• 1 (7 oz) can diced green chiles
• Salt and pepper, to taste
• Cilantro (optional, for garnish)

Instructions:

• Preheat oven to 425°F. Spray a 9x13-inch baking dish with nonstick spray.
• Mix 1 cup cheese with shredded chicken. Fill tortillas with the mixture, roll them up, and place seam-side down in the baking dish.
• Melt butter in a skillet over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, cooking until thickened.
• Stir in sour cream and green chiles, seasoning with salt and pepper. Pour sauce over the enchiladas.
• Sprinkle remaining cheese on top and bake for 20-25 minutes until cheese is melted and bubbly.
• Garnish with cilantro if desired and serve hot!

Notes:
Perfect with a side of Spanish rice or a fresh green salad. Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins | Calories: 835 kcal | Servings: 4

12/23/2024

The Best Frosting Ever! 🎂✨

Ingredients:

• 1 cup milk
• 1 small box instant vanilla pudding mix
• 8 oz cream cheese, softened
• 12 oz carton Cool Whip

Instructions:

• Combine milk and pudding mix in a bowl. Set aside to thicken slightly.
• In a separate bowl, whip cream cheese and Cool Whip until smooth and fluffy.
• Gradually whip the pudding mixture into the cream cheese mixture until fully combined.
• Refrigerate the frosting while your cake cools.
• Ice your cake and get ready for compliments—this frosting is truly magical!

Notes:
Perfect for cakes, cupcakes, or even fruit dips. Chill any leftovers (if there are any!) for up to 3 days in the fridge.

Prep Time: 10 mins | Total Time: 10 mins

12/23/2024

Chicken and Rice Casserole 🥘🍗

Ingredients:

• Cooking spray
• 3 tbsp unsalted butter
• 1 cup diced yellow onion (from 1 medium onion)
• 2 tsp kosher salt, divided
• 3 tbsp all-purpose flour
• 1 ¾ cups low-sodium chicken broth
• ½ cup whole or 2% milk
• ¾ tsp black pepper, divided
• ¾ cup uncooked long-grain white rice
• 3 cups frozen mixed vegetables (carrots, corn, peas, green beans)
• 1 ½ lbs boneless, skinless chicken thighs (trimmed of excess fat)
• ½ cup shredded cheddar cheese (4 oz)
• Hot sauce (optional, for serving)

Instructions:

• Preheat oven to 375°F. Spray an 11x7-inch baking dish with cooking spray.
• Melt butter in a skillet over medium heat. Add onion and 1½ tsp salt; sauté until soft (3-5 mins).
• Stir in flour and cook for 1 min, stirring constantly.
• Add chicken broth and milk, whisking to remove lumps. Stir in ¼ tsp pepper and bring to a boil, cooking until thickened (3 mins).
• Place uncooked rice and frozen vegetables in the baking dish. Pour sauce over and stir to combine.
• Season chicken with remaining salt and pepper. Lay chicken on top of the rice mixture. Cover dish tightly with foil.
• Bake for 1 hour, until rice is tender and chicken reaches 160°F.
• Remove foil, sprinkle with cheese, and let melt in the warm oven (2-4 mins).
• Serve hot, with optional hot sauce for extra flavor!

Notes:
Serve with a side salad or crusty bread for a complete meal. Store leftovers in an airtight container for up to 3 days.

Prep Time: 15 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 20 mins | Calories: Approx. 340 kcal per serving | Servings: 4-6

12/23/2024

Christmas Cool Whip Candy 🎄✨

Ingredients:

• 8 oz Cool Whip, thawed
• 4 cups white chocolate chips
• 1 lb vanilla almond bark
• Sprinkles (for decoration)

Instructions:

• Line an 8x8-inch dish with parchment paper.
• Place Cool Whip in a large bowl.
• Melt white chocolate chips in the microwave (30-second intervals, stirring between each). Let cool slightly.
• Stir the melted chocolate into the Cool Whip until combined. Mix in some sprinkles.
• Pour the mixture into the prepared pan and smooth the surface. Freeze for at least 1 hour.
• Melt almond bark in the microwave (30-second intervals, stirring between each) until smooth.
• Cut the candy into 20 pieces. They may be sticky; that’s okay!
• Use forks to dip each candy piece into the melted almond bark. Place on a wax-paper-lined tray.
• Immediately sprinkle each candy with Christmas sprinkles.
• Chill in the fridge for at least 10 minutes before serving.

Notes:
Store in the fridge for longer freshness. Customize with your favorite sprinkles for a personal touch!

Prep Time: 10 mins | Chill Time: 30 mins | Total Time: 40 mins | Calories: 340 kcal | Servings: 20 pieces

12/23/2024

No-Bake Peanut Butter Buckeye Bars 🍫🥜

Ingredients:

• ½ cup (113 g) butter, softened (divided)
• 2 cups (480 g) creamy peanut butter
• 3 ½ cups (420 g) powdered confectioners’ sugar
• 1 ½ tsp vanilla extract
• 2 cups (360 g) chocolate chips or chunks (12 oz)
• 1 tbsp (14 g) butter

Instructions:

• In a large bowl, beat ½ cup butter, peanut butter, powdered sugar, and vanilla extract with an electric mixer until smooth. The dough will be thick and crumbly.
• Line a 9x13-inch pan with parchment paper and press the peanut butter dough firmly into the pan.
• Melt chocolate chips and 1 tbsp butter in a microwave-safe bowl, microwaving in 30-second intervals and stirring until smooth.
• Pour melted chocolate over the peanut butter layer and spread evenly. Let set at room temperature for 30-60 minutes.
• Carefully lift bars from the pan using the parchment paper. Slice with a sharp knife. Refrigerate for at least 1 hour before serving.

Notes:
For clean cuts, slice the bars before the chocolate fully sets. Store in an airtight container in the fridge for up to 1 month or freeze for up to 4 months.

Prep Time: 10 mins | Setting Time: 1 hr | Total Time: 1 hr 10 mins | Calories: 257 kcal | Servings: 26 squares

12/22/2024

Taco Rice 🌮🍚

This quick and flavorful one-pan Taco Rice combines savory ground beef, fluffy rice, and cheesy goodness for a satisfying meal ready in 25 minutes. Perfect for busy weeknights or lazy weekends!

Ingredients:

• 1 tbsp olive oil
• 1 small white onion, diced
• 1 medium jalapeño pepper, seeded and diced
• 1 1/2 lbs lean ground beef
• 1 packet taco seasoning
• 1 cup salsa
• 2 cups Minute Rice
• 2 cups water
• 1 cup shredded cheddar cheese

Instructions:

• Sauté Vegetables:

• Heat olive oil in a large skillet over medium heat. Add onions and jalapeño pepper, cooking until softened.

• Cook the Beef:

• Increase heat to medium-high. Add ground beef, cooking until browned and no longer pink. Drain grease if necessary.

• Combine Ingredients:

• Stir in taco seasoning, salsa, rice, and water. Bring the mixture to a simmer.

• Cook the Rice:

• Reduce heat to low. Cover the skillet with aluminum foil and cook for about 5 minutes, stirring occasionally, until the rice is soft.

• Add Cheese:

• Stir in shredded cheddar cheese until melted. Top with additional cheese if desired.

Serving Suggestions:
Serve with your favorite toppings like sour cream, diced tomatoes, avocado, or cilantro.

Notes:

• Minute rice works best for this recipe. If using long-grain rice, increase the liquid and adjust the cooking time.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 8 | Kcal: 293 per serving

12/22/2024

Peanut Butter Pretzel Cookies 🥜🥨

These irresistible cookies combine the creamy richness of peanut butter, chunks of chocolate, and the salty crunch of pretzels for the ultimate sweet-and-savory treat!

Ingredients:

• 1 cup (226 g) unsalted butter, room temperature
• 3/4 cup (150 g) light brown sugar, packed
• 2/3 cup (133 g) granulated sugar
• 2/3 cup (160 g) creamy peanut butter, room temperature
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 cups + 2 tbsp (266 g) all-purpose flour, spooned and leveled
• 1 tsp baking soda
• 3/4 tsp baking powder
• 1/4 tsp kosher salt
• 1 1/2 cups chopped semi-sweet or dark chocolate, plus more for topping
• 1 cup mini pretzel twists, chopped into pieces, plus more for topping

Instructions:

• Cream Butter and Sugars:

• In a stand mixer with a paddle attachment, cream butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until light and fluffy.

• Incorporate Wet Ingredients:

• Add peanut butter and mix on medium speed for 1 minute. Scrape down the bowl.
• Add egg and vanilla extract, mixing until well combined.

• Mix Dry Ingredients:

• In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

• Combine Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined, leaving a few streaks of flour. Do not overmix.

• Add Mix-Ins:

• Use a spatula to fold in the chocolate chunks and pretzel bits.

• Shape and Chill Dough:

• Scoop dough into 2-ounce balls using a cookie scoop and place on a parchment-lined baking sheet. Chill in the refrigerator for at least 2 hours or overnight.

• Bake the Cookies:

• Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
• Place chilled dough balls on the sheets, leaving 2 inches between each cookie. Bake for 11–12 minutes.
• Halfway through baking, tap the baking sheet on the counter to flatten cookies slightly. Rotate the pan and finish baking until the edges are set, and the centers appear puffy and slightly underbaked.

• Cool and Garnish:

• Let cookies cool on the sheet for 10 minutes before transferring to a wire rack. Sprinkle with flaky sea salt if desired.

Tips:

• Store unbaked dough in the refrigerator for up to 5 days.
• Substitute gluten-free flour and pretzels for a gluten-free option.
• Freeze baked cookies or dough balls for up to 3 months.

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Yield: 18 cookies

12/22/2024

Honey Sriracha Roasted Brussels Sprouts 🌶️🍯

These crispy and spicy Honey Sriracha Brussels Sprouts are a perfect side dish that packs a flavorful punch with just a few ingredients.

Ingredients:

• 2 lbs Brussels sprouts
• 1 tbsp sriracha (add 1–2 tsp extra for more heat)
• 2 tbsp honey
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• Flaky sea salt and black pepper (for serving)

Instructions:

• Preheat the Oven:

• Set your oven to 400°F (200°C) and place two sheet pans on the center racks to preheat.

• Prepare the Brussels Sprouts:

• Trim the root ends off the Brussels sprouts and thinly slice them lengthwise.

• Make the Sauce:

• In a large bowl, whisk together sriracha, honey, lime juice, olive oil, salt, and pepper. Toss the Brussels sprouts in the sauce until evenly coated.

• Spread on Sheet Pans:

• Carefully remove the hot sheet pans from the oven and spread the Brussels sprouts evenly across them.

• Roast:

• Roast the Brussels sprouts for 15–20 minutes, flipping them halfway through with a spatula, until the edges are brown and crisp.

• Finish and Serve:

• Sprinkle with flaky sea salt and a touch of black pepper before serving. Enjoy warm!

Tips:

• Adjust the sriracha for your preferred spice level.
• Serve alongside roasted chicken or grilled salmon for a complete meal.

Prep Time: 10 mins | Cook Time: 15–20 mins | Total Time: 25 mins | Servings: 4 | Kcal: 196 per serving

12/22/2024

M&M Chocolate Chip Pudding Cookies 🍪🌈

These soft, chewy cookies are bursting with chocolate chips and colorful M&M's. The secret? Vanilla pudding mix that guarantees a perfect texture every time!

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1 (3.4 oz) box vanilla instant pudding mix
• 1 tsp baking soda
• 1 cup chocolate chips
• 1 cup mini M&M candies

Instructions:

• Prepare the Oven and Cookie Sheets:

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

• Cream Butter and Sugars:

• In a mixing bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar until smooth.
• Add the egg and vanilla extract, beating until well combined.

• Combine Dry Ingredients:

• In a separate bowl, whisk together flour, vanilla pudding mix, and baking soda.
• Gradually add the dry mixture to the wet ingredients, mixing until just combined.

• Add Chocolate Chips and M&M's:

• Mix in the chocolate chips and M&M's on low speed or with a wooden spoon.

• Shape the Cookies:

• Scoop dough into 1.5-tablespoon-sized balls and place them a few inches apart on the prepared cookie sheets.
• Press extra M&M's and chocolate chips on top of each dough ball, then flatten slightly.

• Bake:

• Bake for 12 minutes, rotating the cookie sheets halfway through. The cookies should be lightly golden and just starting to crackle on top.

• Cool and Serve:

• Let cookies cool on the baking sheets or enjoy warm right away!

Storage Tip:
Store in an airtight container to keep them fresh and chewy.

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 27 mins | Yield: 36 cookies

12/22/2024

Better Than Takeout Fried Rice 🍚😍

Quick, delicious, and versatile, this fried rice recipe is perfect for using up leftovers and customizing with your favorite add-ins. A better-than-takeout experience at home!

Ingredients:

• 3 cups cooked white rice (day-old or leftover rice works best)
• 3 tbsp sesame oil
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 2 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

Instructions:

• Prepare the Veggies:

• Heat sesame oil in a large skillet or wok over medium-high heat.
• Add peas, carrots, onion, and garlic. Stir-fry until the veggies are tender.

• Scramble the Eggs:

• Lower the heat to medium-low. Push the vegetable mixture to one side of the skillet.
• Pour the beaten eggs on the other side and stir-fry until scrambled.

• Combine with Rice:

• Add the cooked rice and soy sauce to the skillet. Mix everything together until well combined.
• Stir-fry until the rice is thoroughly heated.

• Serve:

• Plate the fried rice and enjoy immediately!

Customization Tips:

• Add diced ham, chicken, or shrimp for a protein boost.
• Garnish with green onions for extra flavor and freshness.
• For a spicy kick, mix in chili garlic sauce or sriracha.

Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4

12/22/2024

Mom's Chocolate Cherry Upside-Down Cake 🍒🍫

This nostalgic, egg-free Chocolate Cherry Upside-Down Cake combines rich chocolate flavor with juicy cherries in a simple, crowd-pleasing dessert.

Ingredients:

• 1 (21 oz) can cherry pie filling
• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup baking cocoa
• 1 1/2 tsp baking soda
• 3/4 tsp salt
• 1 1/2 cups water
• 1/2 cup canola or vegetable oil
• 1/4 cup white vinegar
• 1 1/2 tsp vanilla extract

Instructions:

• Prepare the Pan:

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. Spread cherry pie filling evenly over the bottom of the pan, ensuring the cherries are well distributed.

• Mix Dry Ingredients:

• In a large mixing bowl, combine flour, sugar, cocoa, baking soda, and salt. Stir until thoroughly blended.

• Combine Wet Ingredients:

• In a separate bowl, whisk together water, oil, vinegar, and vanilla extract.

• Make the Batter:

• Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.

• Assemble the Cake:

• Gently pour the batter over the cherry pie filling, spreading it evenly.

• Bake:

• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

• Cool and Serve:

• Let the cake cool slightly before slicing. Serve warm or at room temperature for a delightful treat!

Tips:

• This egg-free recipe is naturally vegan if you use a vegan pie filling.
• For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.

Prep Time: 15 mins | Cook Time: 35 mins | Total Time: 50 mins | Servings: 12–16 | Kcal: ~200 per serving

Dara Recipes

12/23/2024

12/23/2024

12/23/2024

12/23/2024

12/23/2024

12/23/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

12/22/2024

Address

Website

Alerts

Contact The Business

Shortcuts

Featured

Share

Category