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Recipes
Red Bell Pepper Frittata
By ninebirch
Cheryl Alters Jamison and Bill Jamison, Cooking Light JANUARY 2004
- 1/2 cup water
- 1/3 cup uncooked couscous
- 1 tablespoon water
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large egg whites
- 3 large eggs
- Cooking spray
- 2 cups red bell pepper strips
- 1 cup thinly vertically sliced onion
- 2 garlic cloves, minced
- 1/3 cup (1 1/2 ounces) shredded Manchego or Monterey Jack cheese
Treasure Balls
By ninebirch
Soften Margarine in a mixing bowl
- 1/2 c margine
- 3 tlbs sifted brown sugar
- 1/2 tsp vanilla
- 1/2 c minature chocolate chips
- 1 c plus 2 tlbs sifted flour
Grapefruit and Cherry Ambrosia
By ninebirch
In a medium bowl, mix the grapefruit segments, pineapple and cherries with the lemon juice; cover; and refrigerate...
- 1 cup grapefruit segments, membranes removed (2 grapefruits)
- 3 1/2 cups chopped fresh pineapple (1 medium)
- 1 cup pitted fresh Bing cherries or frozen, thawed
- 1 tablespoon fresh lemon juice
- 1/2 cup sweetened shredded coconut
- 1/4 cup coarsely chopped toasted walnuts
- Honey cream
- 1 cup heavy cream
- 1/4 cup honey
- 1 teaspoon vanilla extract
Adam Perry Lang's Chicken Breast
By ninebirch
Combine all the brine/marinade ingredients in a large bowl or resealable plastic bag
- 6-8 9-oz. skinless, boneless chicken breasts
- For brine/marinade
- 3 tbsp granulated sugar
- 3 tbsp sea salt or kosher salt
- 1 tsp paprika
- 1 tsp freshly ground pepper
- 2 tbsp grated or finely chopped red onion
- 1/2 tbsp chopped scallions
- 1 bunch fresh marjoram
- 1 bunch fresh thyme
- 2 tbsp white wine vinegar
- Juice of 1 lemon
- 4 cups of cold water
- For baste/glaze
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tbsp grated lemon zest
- 2 tbsp chopped scallions
- 1 bunch fresh thyme, leaves only
- 2 tbsp chopped fresh flat-leaf parsley
- 2 tbsp grated or finely chopped garlic
- 2 tbsp grated or finely chopped shallots or sweet white onion
Cream Cheese Corn *
By ninebirch
Side Dish
- 2 cans (16 oz) whole kernel corn drained
- 1 can (4 oz) green chilies, chopped
- 1 8 oz cream cheese
- 1 jar pimentos
- 1 tlbs margarine
Mixed Berry Tart
By ninebirch
1 Preheat oven to 450°F. Lightly grease a 9-inch pie plate or tart pan
- 1 refrigerated piecrust, at room temperature
- 3/4 cup seedless raspberry jam
- 1/2 teaspoon grated fresh gingerroot or 1/4 teaspoon ground ginger
- 2 cups fresh or frozen blueberries, thawed
- 2 cups fresh or frozen blackberries, thawed
- 1 peach, peeled, thinly sliced
FRESCO CHICKEN MILANESE WITH CHEESE
By ninebirch
To make the chicken cutlets: add the flour to a shallow bowl
- 6 ½-pound chicken cutlets, pounded thin and round (boneless breasts)
- 2 cups all-purpose flour
- ¾ cup grated Parmesan cheese
- 6 eggs
- 3 cups seasoned breadcrumbs (store bought)
- » cup chopped fresh parsley
- 2 cups extra-virgin olive oil
- Salt and pepper
- For the cheese mixture
- 1 pound fresh ricotta cheese
- ½ pound fresh mozzarella cheese, diced
- » cup grated Parmesan cheese
- 2 eggs
- 1 cup fresh parsley, chopped
- Salt and pepper
Rasberry Custara Bars
By ninebirch
In a mixer for food processor, mix flour, 1/3 cup sugar and butter until mixture resembles damp sand
- 2 c flour
- 1 1/3 cup plux 1/2 c surgar, divided
- 1 cup butter, softened to cool room temperature
- 1 14-ounce can sweetened condensed milk
- 3 eggs
- 4 cups fresh or frozen rasperries
- 1 8-ounce package cream cheese, softened
- 1/2 tsp vanilla extrat
- 1 c whipping cream, whipped
Ricotta Berry Blast
By ninebirch
We make it fresh. You make it yours
- 1 cup Blackberries
- 1 cup Blueberries
- 2 cups Raspberries
- 1 cup Strawberries, cut in half
- 4 cups Sorrento® Fat Free Ricotta
- 1/2 cup Sugar
Pacific Chicken Salad
By ninebirch
1 For salad, combine chicken with enough water to cover in a large saucepan
- 4 boneless, skinless chicken-breast halves
- 3 red bell peppers, chopped
- 1 bunch green onions, sliced
- 1 cup each chopped celery and sliced carrots
- 6 ounces snow peas, cut into halves, steamed
- 1 cup soy sauce
- 1/2 cup rice wine vinegar
- 2 tablespoons each lime juice and chopped fresh gingerroot
- 1 tablespoon each creamy peanut butter and sesame oil
- 1 teaspoon red pepper flakes
- 2 cloves garlic, minced