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Recipes
Glass and Stainless Cleaner
By DrChef
Shake well before use. Spray glass surface
- 1 cup rubbing alcohol
- 1 cup water
- 1 tablespoon vinegar
Roast Chicken with Fiery Lemon Glaze
By DrChef
Prep: 30 min. Marinate: 8 hrs
- 1 4- to 5- lb. whole roasting chicken
- 4 to 6 small lemons
- 1/4 cup olive oil
- 2 Tbsp. snipped fresh parsley
- 4 cloves garlic, minced
- 1 tsp. cayenne pepper
- 1/2 cup honey
- 2 to 3 small lemons, halved or quartered (optional)
Tomato Soup from Fresh Tomatoes
By DrChef
A quick and easy recipe for real homemade tomato soup like no other you've had before
- 4 cups chopped fresh tomatoes
- 1 slice onion
- 4 whole cloves
- 2 cups chicken broth
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 2 teaspoons white sugar, or to taste
Roasted Veggie Dip
By DrChef
Prep: 7min Cook: 30min Total: 37min "This dip can also be frozen, so when company arrives, you'll have a g...
- 1 medium yellow squash
- 1 bell pepper, any color
- 1 red onion
- 1 medium zucchini
- 1 cucumber, halved and seeded
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black or red pepper
- 1 tablespoon tomato paste
- Season to taste with salt, pepper, and crushed red pepper
- baked pita crisps, crudites
Ancho-glazed Salmon with Sweet Potato Fries
By DrChef
Prep time: 15 minutes Total time: 20 minutes Nutrition Facts Calories363, Total Fat (g)19, Saturated Fat (g)3
- 2 mediumsweet potatoes, scrubbed
- 1 tbspsugar
- 1 tspsalt
- 1 tspground cumin
- 1 tspground ancho chile or chili powder
- 4 (5 oz each)skinless salmon fillets
- 1 tbspolive oil
- Cilantro sprigs
Lamb Chops with Pomegranate-Port Reduction
By DrChef
Prep Time: 15 Min Cook Time: 55 Min Ready In: 1 Hr 10 Min
- 1 lemon, zested and juiced
- 2 tablespoons chopped fresh oregano
- 2 cloves garlic, minced
- salt and black pepper to taste
- 8 (3 ounce) lamb chops
- 1/2 cup fresh unsweetened pomegranate juice
- 1 cup port wine
- 2 tablespoons pomegranate seeds
Borscht
By DrChef
I spent a good portion of my childhood loitering around my baba’s [grandmother’s] kitchen as she cooked traditi...
- 3 T olive oil
- 2 pounds stew meat, cut in 3/4-inch cubes
- 4 bay leaves
- 2 quarts beef stock
- 2 large onions, chopped
- 2 carrots, chopped
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 8 medium size fresh beets, boiled, skinned, and shredded
- 2 cups shredded cabbage
- 1 small can tomato paste
- Juice of 1 lemon (or 2 lemons, if you prefer)
- 1 handful fresh dill, minced
- 1 handful fresh parsley, minced
- Salt and freshly ground pepper
- Sour cream (optional)
Hot Cocoa Mix
By DrChef
Place ½ C mix in a mug. Stir in 1 C hot water or milk
- 2 C instant non-fat dry milk
- ½ C granulated sugar
- 1/3 C and 2 tsp cocoa
- ½ C mini marshmallows (optional)
Caraway Tea
By DrChef
Use as digestive aid
- 1 t caraway seeds, crushed
- 1 C boiling water
Squash and Chickpea Fritters with Winter Greens
By DrChef
These little cakes are a snap to make and, with the salad, create a great vegetarian entrée for fall
- 1/3 cup blanched hazelnuts
- 8 ounces cubed butternut squash
- 2 slices whole-wheat bread
- 1 can (14 oz.) chickpeas (garbanzos), drained
- 1 arge egg
- 2 tablespoons flour
- 1 teaspoon chopped fresh sage leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red chile flakes
- 6 tablespoons olive oil, divided
- 4 cups mixed winter greens such as radicchio and escarole
- 1 tablespoon tablespoon lemon juice