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Recipes
Sliders with Mushrooms and Onions
By Paynoff
Cook the bacon in a medium nonstick skillet over medium-high heat until crisp, about 4 minutes per side
- 3 slices of bacon
- 1 8 oz package of sliced fresh mushrooms
- 1 large onion, sliced
- 1/4 teaspoon dried thyme
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound extra lean ground round
- 1/4 cup ketchup
- 2 tablespoons reduced-fat mayonnaise
- 8 whole wheat slider rolls
Three Bean and Beef Chili
By Paynoff
Heat the oil in large pot or Dutch oven over moderate heat
- 1 tablespoon olive oil
- 1 onion, diced (1 cup)
- 1 red bell pepper, diced (1 cup)
- 2 carrots, diced (1/2 cup)
- 2 teaspoons ground cumin
- 1 pound extra-lean ground beef (90 percent lean)
- 1 (28-ounce) can crushed tomatoes
- 2 cups water
- 1 chipotle chile in adobo sauce, seeded and minced
- 2 teaspoons adobo sauce from the can of chipotles
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 (15.5-ounce) can kidney beans, drained and rinsed
- 1 (15.5-ounce) can pinto beans, drained and rinsed
Pulled-Pork Sandwiches
By Paynoff
1.Using a fork, mash together garlic, mustard, sugar, salt, black pepper, smoked paprika, and cayenne pepper in a s...
- 3 garlic cloves, minced (1 1/2 tablespoons)
- 1/2 cup whole-grain mustard
- 1/3 cup packed dark-brown sugar
- 1/4 cup coarse salt
- 2 tablespoons freshly ground black pepper
- 2 teaspoons smoked paprika (penzeys.com)
- 1 teaspoon cayenne pepper
- 1 pork butt (5 pounds), skinned and boned
- 2 cups water
- Classic Barbecue Sauce, any variation, to taste
- 8 sandwich buns
White Pizza
By Paynoff
Preheat a pizza stone if you use one along with the oven to 425 degrees F
- 1 store bought pizza dough - or pick one up from your favorite pizzeria
- Extra- virgin olive oil, for drizzling
- 2 cups whole or part skim ricotta
- 2 cloves garlic, finely chopped
- Handful flat-leaf parsley, finely chopped
- 2 cups shredded mozzarella or provolone, 1 pouch
- 10 fresh basil leaves, 1/2 cup, shredded
Pesto
By Paynoff
1.Using a food processor, finely chop the basil and garlic
- 2 cups basil leaves
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 1/2 cup extra-virgin olive oil
- Salt and pepper
Strawberry and Chocolate Jiggle-Fluff Pie
By Paynoff
Preheat the oven to 400 degrees F
- •2 cups salted pretzels, lightly broken
- •2 sticks unsalted butter, melted
- •7 tablespoons granulated sugar
- •8 ounces cream cheese, at room temperature
- •1/4 cup powdered sugar
- •3 tablespoons cocoa powder
- •4 cups heavy cream, chilled, divided
- •1 teaspoon vanilla extract
- •Salt
- •2 cups pineapple juice
- •1 (6-ounce) box strawberry-flavored powdered gelatin mix
- •2 cups frozen chopped strawberries, thawed
- •1-ounce piece semisweet chocolate bar, for shaving
Cheesy Steak Burritos
By Paynoff
1. Heat gas grill to med-high and mist mushrooms with cooking spray
- 2 portobello mushroom caps
- Nonstick cooking spray
- 2 teaspoons chile powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound flank steak
- 6 (8-inch)flour tortillas
- 1 can (16 oz) refried beans
- 3 cups shredded lettuce
- 3/4 bottled taco sauce
- 2 medium tomatoes, diced
- 1/2 cup shredded cheddar cheese
One-Pot Taco Pasta
By Paynoff
BROWN meat with yellow onions in nonstick Dutch oven or deep large nonstick skillet
- 1 lb.extra-lean ground beef
- 1 yellow onion, chopped
- 1 cupeach chopped red and yellow peppers
- 1 clove garlic, minced
- 1 Tbsp.chili powder
- 3 cups water
- 1 can (15 oz.) tomato sauce
- 3 cups wagon wheel pasta, uncooked
- 1/2 cupfrozen corn
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- 1 green onion, diagonally cut into thin slices
Philadelphia New York Cheesecake
By Paynoff
1. Line 13x9-inch pan with foil, with ends of foil extending over sides
- 6 HONEY MAID Honey Grahams, crushed (about 1 cup)
- 3 Tbsp. sugar
- 3 Tbsp. butter or margarine, melted
- 5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 3 Tbsp. flour
- 1 Tbsp. vanilla
- 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 4 eggs
- 1 can (21 oz.) cherry pie filling
Stuffed Zucchini
By Paynoff
1.Preheat the oven to 400°
- Six 5-inch zucchini (11/2 pounds total)
- 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan, plus more for drizzling
- 5 garlic cloves, 1 crushed and 4 finely chopped
- 1/4 teaspoon crushed red pepper flakes (a couple of pinches)
- 1 medium onion, finely chopped
- 1 can diced tomatoes (15 ounces), drained and juice reserved
- Salt and freshly ground pepper
- 1/4 cup dry white wine (a glug)
- 2 tablespoons unsalted butter, cut into pieces
- 3/4 cup Italian bread crumbs (3 generous handfuls)
- 1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese (a couple of generous handfuls)
- 1/4 cup chopped flat-leaf parsley (a generous handful)
- 10 leaves fresh basil, shredded or torn