Menu Enter a recipe name, ingredient, keyword...

BobD's profile page

Recipes

APPLE JELLY TURKEY ROAST

APPLE JELLY TURKEY ROAST

By

Rub turkey breast and roast all over with salt and chili powder

  • 1 pkg. boneless turkey breast roast
  • 2 cloves garlic, minced
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 1/2 cup of apple jelly
  • 1/2 cup of barbecue sauce
4/5 (1 Votes)

APPENZELLER CHEESE CRISPS

APPENZELLER CHEESE CRISPS

By

Bring milk just to a boil over moderate heat in a 3-quart heavy saucepan and remove from heat

  • 45 PIECES
  • 1/3 cup whole milk
  • 1/4 lb Appenzeller cheese, coarsely grated (1 1/2 cups)
  • 1/2 oz finely grated Parmigiano-Reggiano (1/4 cup)
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 1/3 cup beer (not dark)
  • 1 qt vegetable oil
  • SPECIAL EQUIPMENT: a 12-ounce plastic squeeze bottle with a 1/16-inch hole in tip; a deep-fat thermometer
0/5 (0 Votes)

Pork with Sweet Riesling Sauce and Toasted Almonds

Pork with Sweet Riesling Sauce and Toasted Almonds

By

In a small skillet, toast the slivered almonds over moderately high heat, tossing occasionally, until they are gold...

  • 2 tablespoons slivered almonds
  • 1 1/4 pounds pork tenderloin, cut into 1-inch-thick medallions
  • Kosher salt and freshly ground pepper
  • 2 tablespoons all-purpose flour
  • 3 1/2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium onion, very thinly sliced
  • 1 teaspoon minced garlic
  • 1/2 cup late-harvest Riesling
  • 1/2 cup chicken stock or low-sodium broth
  • 1/3 cup golden raisins
  • 3 tablespoons white balsamic vinegar
  • 1 1/2 teaspoons chopped thyme
0/5 (0 Votes)

PROVENCAL BRAISED SHOULDER CHOPS

PROVENCAL BRAISED SHOULDER CHOPS

By

Preheat oven to 375F with rack in middle

  • 4 SERVINGS
  • 4 (1/2-inch-thick) lamb shoulder chops (1 3/4 lb total)
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, thinly sliced lengthwise (1/4 cup)
  • 2 medium onions, sliced (4 cups)
  • 1 Turkish or 1/2 California bay leaf
  • 1 1/2 cups dry white wine
  • 1 1/2 lb boiling potatoes
  • 3 large thyme sprigs
  • 1/3 cup oil-cured black olives
  • 1 (14 1/2-oz) can reduced-sodium chicken broth
0/5 (0 Votes)

ASIAN MARINATED SQUID

ASIAN MARINATED SQUID

By

Combine the lemon grass, chili flakes, lemon and lime juices, ginger and 1 teaspoon of the olive oil in a large gla...

  • 6 stalks fresh lemon grass, minced or 1/2 cup dried
  • 1 tablespoon dried red chili flakes
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1 teaspoon grated ginger
  • 1 tablespoon olive oil
  • 1 pound small squid, cleaned and cut into 1/4-inch-thick circles, tentacles reserved
  • 1/2 teaspoon salt
  • 1 teaspoon fresh ground pepper
  • 1 red bell pepper, seeded, deveined and cut into thin slivers
  • 1 green bell pepper, seeded, deveined and cut into thin slivers
  • 1 cup shredded scallions
  • 1 cup coriander leaves
  • 1 head iceburg lettuce, shredded
0/5 (0 Votes)

Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

By

F&W's Marcia Kiesel credits split pea soup, one of her favorites, as the inspiration for this hearty stew

  • 3 pounds skinless chicken thighs
  • 1 onion, cut into 1/2-inch wedges
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 bay leaf
  • 1/3 cup low-sodium chicken broth
  • One 15-ounce can chickpeas, drained
  • 1/2 cup green olives
  • 1/2 cup dried Turkish apricots
  • 1/3 cup sliced almonds
4.5/5 (21 Votes)

CHUNKY SANTA MARIA SALSA

CHUNKY SANTA MARIA SALSA

By

Place tomatoes in strainer set over bowl and sprinkle with salt; drain for 30 minutes

  • YIELD 4 CUPS
  • The distinct texture of each ingredient is part of this salsa's identity and appeal, so we don't recommend using a food processor.
  • 2 pounds ripe tomatoes , cored and chopped
  • 2 teaspoons salt
  • 2 jalapeno chiles (medium) , chopped fine
  • 1 onion, red (small) , chopped fine
  • 1 celery rib, chopped fine
  • 1 garlic clove , minced
  • 1/4 cup juice from two limes
  • 1/4 cup chopped fresh cilantro leaves
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon Worcestershire sauce
0/5 (0 Votes)

SMOKE ROASTED CHIX THIGHS w/PAPRIKA

SMOKE ROASTED CHIX THIGHS w/PAPRIKA

By

Build a fire in a grill with a cover, leaving about ⅓ of the grill free of coals

  • 4 SERVINGS
  • 1 tablespoon sweet paprika
  • 2 tablespoons hot paprika
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 4 cloves garlic, peeled and minced
  • 2 tablespoons softened butter
  • 8 bone-in chicken thighs (about 3½ pounds)
  • Kosher salt and freshly ground black pepper to taste
  • Lemon wedges, for garnish
  • Mint leaves, for garnish.
0/5 (0 Votes)

QUAIL MEDITERRANEAN

QUAIL MEDITERRANEAN

By

1. Heat grill or broiler 2

  • 4 SERVINGS
  • • 4 boneless quail for an appetizer or
  • • 8 boneless quail as main course
  • • 1 lemon
  • • Garlic, minced
  • • Olive oil
  • • Fresh Rosemary & thyme
  • • Salt & pepper
0/5 (0 Votes)

CUMIN APPLE CHIPS

CUMIN APPLE CHIPS

By

Preheat oven to 200F and line a large baking sheet with baking pad or parchment

  • 20 PIECES
  • The preparation is particularly easy with a nonstick baking pad. If you decide to use parchment paper instead, be prepared for some chips to stick to it. When they do, return them to the oven for 3 mi
  • 3 tablespoons confectioners sugar
  • 1 teaspoon ground cumin
  • 1 medium Granny Smith apple
  • SPECIAL EQUIPMENT: a nonstick baking pad such as Silpat* or parchment paper; a wide (3 3/4-inch) mandoline or other manual slicer
0/5 (0 Votes)