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CHICKEN MOROCAN STEW

CHICKEN MOROCAN STEW

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In a bowl coat chicken pieces with a mixture of the flour, coriander, cumin, paprika, salt and cinnamon

  • 1 lb. Skinless, boneless chicken thighs, cut into 1-inch pieces.
  • 1 Tbsp. all-purpose flour
  • 1 tsp. Ground coriander
  • 1 tsp. Ground cumin
  • 1 tsp. Ground paprika
  • 1/2 tsp. Salt
  • 1/2 tsp Pepper
  • 1/2 tsp. Ground cinnamon
  • 2 medium onions, cut into wedges
  • 3 cloves garlic, minced
  • 1 Tbsp olive oil
  • 1 28-oz. Can crushed tomatoes
  • 1 15-oz can garbanzo beans, rinsed and drained
  • 1 1/2 cups water or chicken stock
  • 1/2 cup raisins
  • 1/3 cup small pitted ripe olives
  • 3 cups hot cooked couscous
  • 1/4 cup snipped fresh cilantro
0/5 (0 Votes)

CHICKEN ZESTY

CHICKEN ZESTY

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Preheat grill to medium ( if using gas grill ), or until charcoal is covered with grey ash and is medium-hot

  • Serves 4
  • 4 Fresh boneless, skinless chicken breast
  • 1/3 cup white wine vinegar
  • 1/3 cup water
  • 1 Tbsp. Margarine
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. Garlic salt
  • 1/2 tsp. Coarsely ground pepper.
0/5 (0 Votes)

SAUCE MOUSSELINE

SAUCE MOUSSELINE

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Neem 4 of 5 geel van eieren in een pan, het sap van een citroen en een grote tas wijn, peper en Zout

  • Neem 4 of 5 geel van eieren in een pan, het sap van een citroen en een grote tas wijn, peper en
  • Zout.
  • Au Bain-Marie, goed de eierdooiers met de wijn en de citroen slaan tot de saus zeer dik is, slaan
  • Met een fouet is ‘t gemakkelijst Als de saus dik genoeg is, zachte boter ( 300 gr ) langzaam stukje
  • Voor stukje er aan toevoegen De saus niet op het vuur laten staan en direkt opdienen.
  • Deze saus wordt opgediend met gekookte vis.
0/5 (0 Votes)

Beef: Martini Brisket

Beef: Martini Brisket

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This slow-cooker recipe puts a new variation on a traditional beef brisket

  • 1 3- to 4-lb. beef brisket
  • 1 Tbsp. mixed peppercorns, coarsely crushed
  • 1 Tbsp. cooking oil
  • 2 medium onions, sliced
  • 1 28-oz. can crushed tomatoes
  • 1 cup lower-sodium beef broth
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fines herbes, crushed
  • 1/2 cup whipping cream
  • 2 Tbsp. dry vermouth (optional)
  • 1 Tbsp. vodka (optional
  • 1/2 cup pimiento-stuffed green olives
0/5 (0 Votes)

SOUP REGGIE’S ROOT VEGGY

SOUP REGGIE’S ROOT VEGGY

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Melt butter in dutch oven

  • 1 Tbps. Butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 turnip, peeled & diced
  • 2 potatoes, peeled & diced
  • 2 carrots, peeled & diced
  • 2 cans chicken broth ( or more )
  • 1/2 cup cream ( or half & half )
  • 1 tps. Ground ginger
  • 1/2 tps cinnamon
  • 1/4 cup orange juice
  • 1 Tbps. Maple syrup
  • Salt & pepper
  • 1/2 tps. Cayenne pepper
0/5 (0 Votes)

Drink Bites: Stovetop Spinach and Artichoke Dip

Drink Bites: Stovetop Spinach and Artichoke Dip

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To a medium saucepot preheated over moderate heat, add about 2 tablespoons extra-virgin olive oil, 2 turns of the p...

  • 2 tablespoons extra virgin olive oil, 2 turns of the pan
  • 1 tablespoon butter
  • 3 cloves garlic, chopped
  • 1/2 onion, chopped
  • 2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried
  • 1/2 small red bell pepper, seeded and chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 cup chicken or vegetable stock
  • 1/2 cup half-and- half or heavy cream
  • 1 can (15 ounces) artichoke hearts in water, drained and coarsely chopped
  • 2 boxes, 10 ounces each, chopped spinach, defrosted and squeezed dry in kitchen towel
  • 1 1/2 cups shredded Italian 4 cheese blend (provolone, Parmesan, mozzarella and Asiago) available in 10-ounce pouches on the dairy aisle of your market
  • Salt and pepper
  • 1 round loaf crusty bread: top removed and cubed, bottom hollowed out to use as serving bowl
  • 1 loaf multigrain or whole wheat baguette, sliced at bakery/bread counter in market
0/5 (0 Votes)

CHICKEN ZESTY CARIBBEAN

CHICKEN ZESTY CARIBBEAN

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Marinate chicken for 30 min up to 4 hours in refrigerator Broil

  • cken thighs
  • 1/4 cup oil
  • 1 tsp. grated lemon peel
  • 1/4 cup lemon juice
  • 1 Tbps. Paprika
  • 1 Tbps. Honey
  • 1 tsp. garlic
  • 1 tsp. ginger
  • 1 tsp. dried oregano leaves
  • 1/4 tsp. tabasco
0/5 (0 Votes)

SOUP REGGIE’S ROOT VEGGY

SOUP REGGIE’S ROOT VEGGY

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Melt butter in dutch oven

  • 1 Tbps. Butter
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 1 turnip, peeled & diced
  • 2 potatoes, peeled & diced
  • 2 carrots, peeled & diced
  • 2 cans chicken broth ( or more )
  • 1/2 cup cream ( or half & half )
  • 1 tps. Ground ginger
  • 1/2 tps cinnamon
  • 1/4 cup orange juice
  • 1 Tbps. Maple syrup
  • Salt & pepper
  • 1/2 tps. Cayenne pepper
0/5 (0 Votes)

Curried Split Pea Soup

Curried Split Pea Soup

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Place the butter into a large (4 to 6-quart) saucepan over medium-low heat

  • 2 tablespoons unsalted butter
  • 1 cup chopped onion
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon minced fresh garlic
  • 12 ounces dried green or yellow split peas, picked over and rinsed
  • 5 cups chicken broth
  • 1 tablespoon curry powder
5/5 (1 Votes)

Oatmeal Meatballs With Spinach

Oatmeal Meatballs With Spinach

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PREPARATION 1. Heat oven to 400˚

  • INGREDIENTS
  • 1/2 cup instant oats
  • 1/4 cup nonfat plain yogurt
  • 1/2 cup packed baby spinach, thinly sliced
  • 1/4 cup packed basil, chopped, plus 1 sprig
  • 1/4 cup grated Parmesan
  • 1 egg white
  • 3 cloves garlic, finely chopped, divided
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound all-white-meat ground turkey
  • olive oil cooking spray
  • 1 can (26 oz) diced tomatoes, plus juice
  • 1/2 cup dry white wine
  • 4 oz whole-wheat pasta, cooked according to the package instructions
0/5 (0 Votes)