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Recipes
Chicken Teriyaki
By kscribner
If you prefer to serve whole bone-in thighs and thereby skip the step of boning the chicken, trim the thighs of exc...
- 8 bone-in, skin-on chicken thighs (about 5 ounces each), trimmed, boned, and skin slashed (see illustrations below)
- 1/2 cup soy sauce
- 1/2 cup sugar
- 1/2 teaspoon grated fresh ginger
- 1 clove garlic , minced or pressed through garlic press (about 1 teaspoon)
- 2 tablespoons mirin
- 1/2 teaspoon cornstarch
Cheddar-Stuffed Turkey Burgers
By kscribner
PREP: 15 minutes TOTAL TIME: 30 minutes SERVES: 4
- 1 lb lean (7% fat) ground turkey (or beef)
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp black pepper
- 2 oz (about 1/2 cup) shredded cheddar
- 1 Tbsp olive oil
- 4 hamburger rolls
Pan-Seared Inexpensive Steak
By kscribner
A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, m...
- 2 tablespoons vegetable oil
- 2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 1/4 inches thick
Grilled Reuben Sandwiches
By kscribner
Prep Time: 5 min Total Time: 11 min Makes: 4 servings
- 8 slices rye bread
- 3/4 lb. corned beef, sliced
- 1 cup CLAUSSEN Sauerkraut, well drained
- 4 KRAFT DELI DELUXE Aged Swiss Cheese, halved
- 1/2 cup KRAFT Thousand Island Dressing
- 8 tsp. butter or margarine, softened
Classic Sour Cream Coffee Cake
By kscribner
Prep Time: 20 min Total Time: 1 hour 40 min Makes: 16 servings
- Filling:
- 1/2 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 1/2 teaspoons ground cinnamon
- Coffee Cake
- 3 cups Gold Medal® all-purpose or whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 3/4 cup butter or margarine, softened
- 1 1/2 teaspoons vanilla
- 3 eggs
- 1 1/2 cups sour cream
- Light Brown Glaze:
- 1/4 cup butter or margarine
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 to 2 tablespoons milk
Strawberry Strata
By kscribner
Cook Time:1 hr 20 min Yield: 6 to 8 servings
- 4 ounces cream cheese, room temperature (about 1/2 cup)
- 4 ounces ricotta cheese, room temperature (about 1/2 cup)
- 8 eggs
- 2 cups milk
- 1 cup frozen strawberries, thawed and drained (about 10 ounces)
- 1/2 cup honey, warmed
- 1 teaspoon ground cinnamon
- 1 (12 to 16-inch) ciabatta loaf, crust removed and cut into 1-inch cubes
Bacon-Wrapped Pork Tenderloin Medallions
By kscribner
Serve with a pan sauce (see related recipes)
- 12-14 slices bacon (1 slice for each pork medallion)
- 2 pork tenderloins (1 to 1 1/4 pounds each), trimmed of fat and silver skin, cut crosswise into 1 1/2-inch pieces; thinner end pieces scored and folded (see steps 1 and 2 below)
- Kosher salt and ground black pepper
- 2 tablespoons vegetable oil
Apple Cider Sauce
By kscribner
Makes enough to sauce 2 pork tenderloins
- 1 1/2 cups apple cider
- 1 cup low-sodium chicken broth
- 2 teaspoons cider vinegar
- 1 cinnamon stick
- 4 tablespoons unsalted butter , cut into 4 pieces
- 2 large shallots , minced (about 1/2 cup)
- 1 tart apple , such as Granny Smith, cored, peeled, and diced small
- 1/4 cup Calvados or apple-flavored brandy
- 1 teaspoon minced fresh thyme leaves
Grilled Chicken with Roasted Garlic-Oregano Vinaigrette and Grilled Fingerling Potatoes
By kscribner
Cook Time:30 min Level: Easy Yield: 4 servings
- For the roasted garlic-oregano vinaigrette:
- 8 cloves roasted garlic
- 1/4 cup white wine vinegar
- 2 tablespoons fresh oregano leaves
- 2 tablespoons fresh parsley leaves
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 3/4 cup olive oil
- 1/4 teaspoon red chili flakes
- ~~~~~
- For the grilled chicken and potatoes:
- 12 fingerling potatoes, scrubbed
- Kosher salt
- Olive oil
- 4 (8-ounce) bone-in chicken breasts
- Freshly ground black pepper
Pepper-Crusted Filet Mignon
By kscribner
While heating the peppercorns in oil tempers much of their pungent heat, this recipe is still pretty spicy
- 5 tablespoons black peppercorns , cracked (see illustration below)
- 5 tablespoons olive oil , plus 2 teaspoons
- 1 tablespoon kosher salt
- 4 center-cut filets mignons , 1 1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin