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Recipes
Prune and Olive Chicken
By Gazelle
made this for my family dinner, very good and easy
- 3 cloves garlic, minced
- 1/3 cup pitted prunes, halved
- 8 small green olives
- 2 tablespoons capers, with liquid
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 bay leaves
- 1 tablespoon dried oregano
- salt and pepper to taste
- 1 (3 pound) whole chicken, skin removed and cut into pieces
- 1/4 cup packed brown sugar
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley, for garnish
Pickled red cabbage
By Gazelle
A colourful accompaniment to cheese or meat, this infused pickle can also be jarred and given as a gift
- 500 g red cabbage, finely shredded
- 140 g coarse sea salt
- 500 ml cider vinegar
- 200 ml red wine
- 400 g granulated sugar
- 2 tsp black peppercorn
- 6 bay leaves
- 2 tbsp yellow mustard seed
Pulled Pork Mac and Cheese
By Gazelle
Make your Mac and Cheese even better with this Pulled Pork Mac and Cheese
- 4 pound boneless pork shoulder, fat trimmed
- 1 yellow onion, sliced
- 1 can ginger beer/ale, 12 ounces
- 1 to 2 cups BBQ sauce
- 1 pound elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- 2 cups whole milk, warmed
- 4 cups shredded sharp cheddar cheese
Berry Limoncello
By Gazelle
Preparation 1. Peel lemons with a vegetable peeler
- 6 large lemons
- 1 3/4 cups vodka
- 1 1/2 cups quartered strawberries
- 1 cup raspberries
- 1 cup sugar
- 1 cup water
Skillet Penne and Sausage Supper
By Gazelle
Directions Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering
- 1 tablespoon olive oil
- 1 onion, minced
- salt
- 1 lb sweet Italian turkey sausage or 1 lb hot Italian turkey sausage, casings removed
- 3 garlic cloves, minced
- 1 ⁄2 cup sun-dried tomato packed in oil, rinsed and chopped fine
- 8 ounces penne (can also use ziti) or 2 1⁄2 cups penne (can also use ziti)
- 2 cups low sodium chicken broth
- 1 cup milk
- 1 (5 ounce) bag Baby Spinach
- 1 ounce parmesan cheese, grated or 1⁄2 cup parmesan cheese
- pepper, to taste
Big-Batch Chili
By Gazelle
Make the savory beans, Cover beans in cold water by several inches and soak at room temperature overnight
- 8 oz. dried red or white kidney beans, or other dried beans
- 1/4 tsp salt plus 2 1/2 tsp salt
- 1 bay leaf
- 3 whole peeled garlic cloves plus 5 cloves garlic, minced
- 1 whole peeled onion studded with 3 cloves plus 2 large onions, finely chopped
- 2 tbsp olive oil
- 2 carrots, quartered lengthwise and thinly sliced
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 3 tbsp chili powder
- 3 lbs ground sirloin
- 1 can (28 once ) plum tomatoes in puree, coarsely chopped
- 3/4 tsp cayenne
- 3/4 cups cilantro, chopped
- 1 (1-oz ) square semisweet chocolate, chopped
Summer Berry Medley with Limoncello and Mint
By Gazelle
Preparation Combine first 8 ingredients in a bowl; let stand 20 minutes
- 1 cup fresh raspberries
- 2 cups fresh blackberries
- 2 cups fresh strawberries, quartered
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tbsp grated lemon rind
- 2 tbsp fresh lemon juice
- 2 tbsp limoncello
- 1/2 cup torn mint leaves
Buffalo Chicken French Dip Sandwich
By Gazelle
made this a long time ago and it was delicious
- Bring to a boil; keep warm
- 1/2 cup hot sauce
- 1/2 cup chicken broth
- 2 tbsp unsalted butter
- COMBINE;
- 1/2 cup celery, minced
- 1/2 cup blue cheese, crumbled
- 1/2 cup mayo
- juice of 1/2 lemon
- TOAST; ASSEMBLE
- 4 french rolls; split buttered
- 4 lettuce leaves
- 1 rotisserie chicken, torn into large pieces
Deep Dark Chocolate Cake
By Gazelle
Heat oven to 350 degrees F
- 2 c. all-purpose flour
- 1 c. cocoa
- 2 c. granulated sugar
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 c. sour cream
- 1/2 c. canola oil
- 1 tsp. white vinegar
- 1 c. unsalted butter
- 3/4 c. raspberry jam
- 1 1/2 c. confectioners' sugar
Chicken and Avocado Rice Bowl
By Gazelle
made this for G&B and very good, easy
- 1 pound chicken breast, cubed
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon pepper
- 1/2 teaspoon red pepper flake
- 1 teaspoon paprika
- 3 limes, juiced
- 2 tablespoons parsley
- 1 cup brown rice
- 2 avocados
- 1 pint grape tomatoes, halved
- 1/4 cup walnuts
- 1/2 cup blue cheese, crumbled
- Salt & pepper