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Recipes
Oven Roasted Butternut Squash
By suedo
Prehead ove to 400 degrees
- 1 large butternut squash
- 1 head of garlice, separated but not peeled
- 2 tablespoons of good olive oil
- 11/2 tablespoons pure maple syrup
- 2 ounces of thinly sliced pancetta, chopped
- 16 whole fresh sage leaves
Chicken Florentine Artichoke Bake
By suedo
1. Preheat oven to 350 degrees F
- 8 oz. dried bow tie pasta
- 1 small onion, chopped
- 1 Tbsp. butter
- 2 eggs
- 1-1/4 cups milk
- 1 tsp. dried Italian seasoning
- 1/4 to 1/2 1/4 to 1/2 tsp. crushed red pepper (optional)
- 2 cups chopped cooked chicken
- 2 cups shredded Monterey Jack cheese (8 oz.)
- 1 14-oz. can artichoke hearts, drained and quartered
- 1 10-oz. pkg. frozen chopped spinach, thawed and well drained
- 1/2 cup oil-packed dried tomatoes, drained and chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup soft bread crumbs
- 1/2 tsp. paprika
- 1 Tbsp. butter, melted
Broccoli and Gruyere Gratin
By suedo
1.Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large p...
- 2 large bunches broccoli, roughly chopped (about 12 cups)
- 4 tablespoons butter (1/2 stick)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups grated Gruyere (8 ounces)
- kosher salt and black pepper
Spaghetti With Shrimp, Feta, and Dill
By suedo
1.Cook the pasta according to the package directions
- 12 ounces spaghetti (3/4 box)
- 1/4 cup plus 1 tablespoon olive oil
- 1 pound peeled and deveined large shrimp
- kosher salt and black pepper
- 2 tablespoons fresh lemon juice
- 1 teaspoon grated lemon zest
- 3/4 cup crumbled Feta
- 2 tablespoons coarsely chopped fresh dill
Scallops with Capers and Tomatoes
By suedo
Pat scallops dry with paper towels
- 12 large sea scallops (about 1 1/2 pounds) Cooking spray 1 garlic clove, minced 1/2 cup dry white wine 1 tomato, seeded and diced (about 1 cup) $
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- 3 tablespoons capers, drained 2 tablespoons chopped fresh basil 1/4 teaspoon salt $
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- 1 tablespoon extra-virgin olive oil
Chicken Piccata (giada de laurentiis)
By suedo
Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
By suedo
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft
- 1 cup boiling water
- 1/3 cup sun-dried tomatoes
- 2 teaspoons olive oil divided
- 1/2 cup chopped shallots, divided
- 1 1/2 teaspoons sugar
- 3 garlic cloves, minced
- 2 1/2 tablespoons balsamic vinegar, divided
- 1/2 cup (2 ounces) crumbled goat cheese
- 2 tablespoons chopped fresh basil
- 3/4 teaspoon salt, divided
- 4 (6oz) skinless boneless chicken breast halves
- 1/8 teaspoon freshly ground pepper
- 3/4 cup chicken broth
- 1/4 teaspoon dried thyme
- 2 teaspoons cornstarch
- 2 teaspoons water
Sausage Cornbread Stuffing
By suedo
Preheat the oven to 350 degrees F
- Extra-virgin olive oil
- 1 large onion, small dice
- 3 ribs celery, small dice
- Kosher salt
- 1 pound spicy sausage, casing removed, broken into bite-size chunks
- 3 cloves garlic, smashed and finely diced
- 3/4 cup coarsely chopped walnuts
- 10 sage leaves, finely chopped
- 3 sprigs rosemary, leaves finely chopped
- 10 cups stale cornbread, cut into 1-inch cubes
- 2 cups dried cranberries
- 3 to 4 cups chicken stock
Croissant Bread Pudding
By suedo
Preheat the oven to 350 degrees F
- 3 extra-large whole eggs
- 8 extra-large egg yolks
- 5 cups half-and-half
- 1 1/2 cups sugar
- 1 1/2 teaspoons pure vanilla extract
- 6 croissants, preferably stale
- 1 cup raisins
Beef Stew with Bacon and Butternut Squash
By suedo
Roasted till tender this sweet and savory beef stew with squash is crowd-pleasing nourishing meal
- 3 pounds beef chuck
- Kosher salt and black pepper
- Olive or vegetable oil
- 6 slices good quality, lean, smoky bacon, chopped 1-inch pieces
- 2 carrots, chopped, divided
- 2 to 3 ribs celery, chopped
- 1 large onion, chopped
- 3 - 4 cloves garlic, sliced or chopped
- 1 tablespoon fresh marjoram or 1 teaspoon dried
- 3 tablespoons fresh thyme, chopped, divided
- 2 fresh bay leaves
- 2 tablespoons tomato paste
- 1 bottle hard cider (12-ounces) or 1 cup sweet vermouth
- 2 fat strips orange rind
- 1 quart beef stock
- 1 medium-large butternut squash, peeled and cut into 1 1/2-inch chunks
- A little freshly grated nutmeg
- 2 About 2 tablespoons honey or maple syrup
- 2 About 2 tablespoons grainy Dijon mustard
- Warm crusty bread and butter, to pass at table