A_Liebmann's profile page
Recipes
Endive, Gorgonzola or goat cheese and Roast Pear
By A_Liebmann
Chop the pears and heat a skillet with about a tablespoon of butter
- 2 Bartlett pears
- 1 T. butter
- 3 tbs. honey
- 3-4 heads endive
- 1 package crumbled gorgonzola (8-12 oz.)- Can sub goat cheese
- 2-3 T.. cream
- 1/4 cup chopped pecans (or other nuts)
- Chives (optional)
Brown Sugar Smokies
By A_Liebmann
"Bacon-wrapped yummies! You can make these little smokies on skewers or toothpick them to secure
- 1 (16 ounce) package little smokie sausages
- 1 pound bacon
- 1 cup brown sugar, or to taste
Warm Crab Dip
By A_Liebmann
This recipe is delicious to serve warm straight from the oven with sliced French bread for dipping
- 7 oz. crab meat, canned
- 6 oz. cream cheese
- 1 cup mayonnaise
- 1/2 tsp. Worchester sauce
- 1/2 tsp. Tabasco sauce
- A sprinkle of paprika and parsley
- 1/2 lemon (optional)
Cheese and Sausage Stuffed Jalapenos
By A_Liebmann
"Jalapeno pepper halves are stuffed with cheese and sausage
- 1 pound ground pork sausage-medium
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup shredded Parmesan cheese
- 1/2 cup cheddar cheese
- 1 pound large fresh jalapeno peppers, halved lengthwise and seeded
- 1 (8 ounce) bottle Ranch dressing (optional)
- 1/2 bottle medium salsa
Stuffed peppers
By A_Liebmann
A delicious stuffed pepper recipe that's easy to make
- 2 green bell peppers
- salt to taste
- 5 ounces ground beef
- 1 tablespoon and 2-1/4 teaspoons
- chopped onion
- salt and pepper to taste
- 1/4 teaspoon Worcestershire sauce
- 1/2 Cup uncooked rice
- 2 tablespoons and 2 teaspoons water
- 1/3 cup shredded Cheddar cheese
- 1/4 can of tomato paste
Pesto Presto Italian Flag Chicken
By A_Liebmann
Preheat oven to 450ºF. In a small pan over medium heat lightly toast the nuts then cool
- 3 tablespoons pine nuts
- 8-10 leaves basil, about a half a cup
- 1/4 cup flat-leaf parsley leaves, a handful
- 1 5.4 ounce round of Boursin garlic and herb soft cheese
- 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
- 4 tablespoons EVOO - Extra Virgin Olive Oil
- Salt and pepper
- 4 boneless, skinless chicken breasts
- 12 slices 1/2 inch thick of vine ripe tomato, 3 medium tomatoes
Oven Roasted Stuffed Chicken Breasts
By A_Liebmann
Preheat oven to 350 degrees F (175 degrees C)
- 1 cup part skim milk ricotta cheese
- 3/4 cup finely chopped walnuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup dry bread crumbs
- 1 teaspoon dried oregano
- 6 boneless chicken breast halves, with skin 2 tablespoons vegetable oil
Warm Goat Cheese & Nut-Stuffed, Prosciutto-Wrapped Dates
By A_Liebmann
Buy some beautiful plump dates, from which you’ll remove the pips
- 1/2 lb. Medjool dates
- 1/4 lb. prosciutto, thinly sliced
- 2-4 oz. goat cheese
- Candied nuts (recipe above)
- 1 bag salad greens
- Sea salt
- Extra virgin olive oil
- Balsamic vinegar
Slow cooker baked potato soup
By A_Liebmann
Lighter version of baked potato soup that doesn't use cream
- 5 pounds russet potatoes, washed but NOT peeled. Diced into 1/2 inch(ish) cubes
- 1 medium/large yellow onion, diced
- 10 cloves of garlic, minced (if you use jarred, it's a 5 teaspoon equivalent)
- 64 ounces (8 cups) chicken stock or broth
- 16 oz cream cheese, softened (I use low fat)
- 1 tablespoon seasoned salt
- optional garnishes: crumbled bacon, shredded cheese, green onions
Caviar Cups with Crème Fraiche and Chive
By A_Liebmann
Tiny little delish cups of goodness
- 1 package pastry shells
- 1 oz. caviar
- 2-4 oz. crème fraiche
- 1 small bunch chives