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Recipes
Roast Beef
By lorab
1. Spice with garlic, garlic powder and pepper 2
- Prime Rib
- Garlic Powder
- Garlic
- Pepper
Crunchy Peanut Butter Bars
By lorab
1. In a large bowl combine first 8 ingredients
- 2 3/4 Cups of Flour
- 1 1/4 packed brown sugar
- 1 egg
- 1/2 cup butter softened
- 1/2 cup shortening
- 1/3 cup chunky peanut butter
- 1 tsp vanilla extract
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup peanut butter
- 1 1/2 cups crushed cornflakes
Coconut Shrimp Curry
By lorab
1. Cook rice and set aside 2
- 1 cup rice
- 1 can unsweetened lite coconut milk
- 1 tbsp red curry paste
- 1 large red pepper
- 1 small onion, thinly sliced
- 4 tsp soya sauce
- 1 1/4 lbs shrimp
Baked Chicken Meatball Marinara
By lorab
1. Preheat over to 350 and coat baking sheet with spray
- 2 lbs ground chicken
- 8 oz parmesan cheese (about 3 cups)
- 8 oz feta cheese crumbled (about 2 cups)
- 8 oz ricotta (about 2 cups)
- 8 oz roasted red peppers (15 oz jar) chopped
- 2 tbsp. garlic powder
- 2 tbsp. onion powder
- 1 tbsp. pepper
- 2 tsp salt
- 1 1/2 cup panko bread crumbs divided
- 1 jar marinara sauce (24 oz)
- 1 tsp Dijon mustard
- 1/2 cup salted butter cut into 1/2 in pieces
- 6 oz fresh mozzarella
- 1 tbsp. thinly sliced basil
Roasted Red Pepper Chicken
By lorab
1. Brown chicken at medium high heat, reduce to medium
- 4 boneless skinless chicken breasts
- 1 can campbells low fat chicken soup
- 1/4 cup finely chopped red pepper
- 1/4 cup apple juice
- 2 tbsp ketchup
- 4 chopped garlic cloves
- 1/4 tsp pepper
- 2 tbsp basil
- 1/4 cup mozzarella cheese shredded
- 2 cups cooked brown rice
Feta Lemon Chicken
By lorab
1. Preheat oven to 375°. Season chicken with salt, pepper, garlic powder, oregano, and lemon juice
- 8 skinless chicken drumsticks, (about 30 oz total)
- kosher salt and fresh ground pepper
- 2 tsp garlic powder
- 1 tbsp dried oregano
- juice of 1 lemon
- 1/3 cup feta cheese, grated
Lemon Garlic Stuffed Chicken Breasts
By lorab
1. Preheat oven to 350 degrees F (175 degrees C)
- oil, for greasing pan
- 8 boneless, skinless chicken breast halves
- 1 (8 ounce) package cream cheese, cut into 1/2 inch slices
- 1 (8 ounce) package Cheddar cheese, cut into 1/2 inch slices
- 1 cup milk
- 1 1/2 cups Italian seasoned bread crumbs
- 1/2 cup grated Romano cheese
- 1 tablespoon minced garlic
- 3/4 cup butter, melted
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic salt, or to taste
- 1/2 teaspoon paprika
Curry Chicken
By lorab
1. Skin chicken legs and cut in half at boned
- 1 large pack of chicken legs
- 1/2 onion finely chopped
- 2 tbsp seasoning salt
- 1 tsp garlic powder
- 3 tbsp curry powder
- 1/4 tsp chili peppers
- 1 tbsp chopped garlic
- 1/2 tsp thyme
- 1 tbsp soya sauce
- Pepper to taste
Stuffed Peppers
By lorab
1. Preheat oven to 350 2. Cook tomatoe sauce, parsley, flakes, andhalf the garlic
- 1 can of tomatoe sauce
- 1/4 cup parsley
- 1/2 tsp red pepper flake
- 3 garlic gloves
- 1/4 cup olive oil
- 1 medium onion chopped
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 bag spinach
- 3/4 cup parmesean
- 1/4 cup basil
- 4 peppers
Lemon Dill Chicken Meatball Soup
By lorab
1. Cook carrots, celery and onion in oil
- 2 carrots chopped
- 2 stalks celery chopped
- 1 small onion chopped
- 2 tbsp. olive oil
- 5 cups chicken broth
- 3 cups water
- 1 3/4 cup bulgur
- 1 lb ground chicken
- 1/4 cup fresh dill
- 1 tsp granted lemon zest
- 1 / tsp salt and pepper