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Recipes
Asian Chicken Salad (Panera Bread)
By dfarber
Directions: Preheat, the oven to 350 degrees F
- Salad:
- 2 Wonton wrappers
- Canola oil, for frying
- 2 tablespoons sliced almonds
- 4 cups romaine lettuce, torn into bite-sized pieces, loosely packed
- 1 tablespoon fresh cilantro, chopped
- 3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias
- 1/4 cup Panera Bread Asian Sesame Dressing (recipe follows)
- 1 tablespoon sesame seeds
- Asian Sesame Dressing:
- 1/4 cup rice wine vinegar
- 1/4 cup toasted sesame oil
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame seeds
- 1 teaspoon crushed red pepper flakes
- 3/4 cup canola or vegetable oil
Blueberry Buttermilk Muffins
By dfarber
1. Preheat oven to 400 degrees
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 egg well beaten
- 1/4 cup butter, melted and cooled
- 1/2 cup buttermilk
- 1 cup blueberries, fresh or frozen (rinsed and well drained)
Pear Apple, cinnamon bread
By dfarber
I had extra cinnamon and sugar that I sprinkled on top Added cinnamon and nutmeg
- 1 cup peeled, cored, and chopped pears
- 1/2 cup white sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 eggs, beaten
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
Kellog's Bran Muffins
By dfarber
1. Stir together flour, baking powder, salt and sugar
- 1/4 cup sifted all-purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 c sugar
- 2 1/2 cup 40%bran flakes or all bran cereal
- 1/3 c vegetable oil or shortening.
Lentils with Greens
By dfarber
1. In a small saucepan, cover the lentils with 2 1/2 cups of water and bring to a boil
- 1/2 cup brown or green lentils
- 3 tablespoons extra-virgin olive oil
- 1/2 pound shiitake mushrooms, stems discarded and caps sliced 1/4 inch thick
- Salt
- 1 garlic clove, minced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon turmeric
- 1/2 pound Swiss chard or other tender greens, large stems discarded and leaves coarsely chopped
- 1 tablespoon chopped parsley
tuna/lobster tacos ( ron)
By dfarber
tuna lobster
- sauteed onion , garlic, cherry tomato, cumin , lemon and lim juice,orange juice little chilli powder and butter to carmalize
- sautee shrimp and lobster then add to sauce. ( Art is allergic to lobster)
Scallops or anything with mango ginger
By dfarber
heat a separate pan for the scallops
- scallops marinated with in a drop of oil, s,p, shredded ginger
- chopped shallots, ginger, cilantro, cubed mango, lime, red pepper
- broth
Roasted Garlic and Butternut Squash Cassoulet
By dfarber
Preheat oven to 350°. Remove white papery skin from garlic head (do not peel or separate the cloves)
- 1 whole garlic head
- 4 ounces pancetta, chopped
- 2 cups vertically sliced onion
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 4 1/2 cups (1/2-inch) cubed peeled butternut squash (about 2 pounds)
- 1/2 cup organic vegetable broth (such as Swanson Certified Organic)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 (16-ounce) cans cannellini or other white beans, rinsed and drained
- 1 bay leaf
- 2 (1-ounce) slices white bread
- 2 tablespoons grated fresh Parmesan cheese
- 1/2 teaspoon olive oil
- 1 tablespoon chopped fresh parsley
Lentils ( Aleene
By dfarber
soak beens 1hr and 1/2 cut all other ingredients into small cubes and mix into cooked lentils
- lentils
- carrots
- celery
- garlic
- ketchup
- black pepper
- sweet pepper
- herbs de provence
Chicken with Raisin Compote
By dfarber
1. Preheat the oven to 350°
- 2 tablespoons unsalted butter
- 5 ounces butternut squash, peeled and cut into 1/2-inch dice (1 cup)
- 1 large shallot, minced
- 1/2 Granny Smith apple—peeled, cored and cut into 1/2-inch dice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups golden raisins (1/2 pound)
- 1/2 cup dry white wine
- 2 tablespoons honey
- 2 teaspoons chopped thyme
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 8 6 ounce bone-in chicken thighs