Sunriseko's profile page
Recipes
Greek Penne and Chicken
By sunriseko
1. Cook penne pasta until al dente
- 1 pkg penne pasta
- 1 1/2 T. butter
- 1/2 c. chopped red onion
- 2 cloves garlic, minced
- 1 lb. skinless, boneless chicken breat halves cut into bite size pieces
- 1 14 oz. can artichoke hearts in water
- 2 tomatoes, chopped
- 1/2 c. crumbled feta cheese
- 3 T. chopped fresh parsley
- 2 T. lemon juice
- 1 t. dried oregano
- salt and pepper to taste
Easy Alfredo Sauce I
By sunriseko
In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese
- 1 pint heavy whipping cream
- 1/2 cup butter
- 1 1/2 cups grated Parmesan cheese
Slow Cooker Red Curry Beef Pot Roast
By sunriseko
Generously season beef chuck roast with salt and pepper
- For garnish:
- 1 (2 1/2 pound) boneless beef chuck roast
- salt and ground black pepper to taste
- 2 teaspoons vegetable oil
- 1 onion, chopped
- 1 teaspoon red curry paste, or to taste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 cups chicken broth
- 1 (14 ounce) can coconut milk
- 1 (10 ounce) can diced tomatoes and green chiles
- 3 tablespoons Asian fish sauce, or to taste
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 (3 inch) piece fresh ginger root, peeled and sliced
- 1 lime, juiced
- 2 bay leaves
- 1 1/2 pounds small potatoes, halved
- 4 small heads baby bok choy, sliced in 2-inch sections, green leaves intact
- 1 1/2 teaspoons cornstarch
- 1 tablespoon water
- 1/4 cup chopped roasted peanuts, or to taste
- 1/4 cup chopped fresh cilantro, or to taste
Baked Salmon Fillets Dijon
By sunriseko
Preheat oven to 400 degrees F (200 degrees C)
- 4 (4 ounce) fillets salmon
- 3 tablespoons prepared Dijon-style mustard
- salt and pepper to taste
- 1/4 cup Italian-style dry bread crumbs
- 1/4 cup butter, melted
Mom's Nova Scotia Seafood Chowder
By sunriseko
Fill a large pot halfway with lightly salted water; bring to a boil
- 2 large onions, diced
- 3 carrots, sliced
- 7 potatoes, cubed
- 1 pound salmon, cut into chunks
- 1 pound cod, cut into chunks
- 1 pound scallops
- 1 pound shrimp, peeled and deveined
- 6 ounces cooked lobster meat, shredded
- 1 (6 ounce) can crabmeat, drained and flaked
- 2 (6.5 ounce) cans chopped clams, drained
- 4 1/4 cups heavy whipping cream
- 2 cups half-and-half
- 1 1/2 cups butter, cut into chunks
- salt and ground black pepper to taste
Chef John's Pumpkin Creme Brulee
By sunriseko
Preheat the oven to 325 degrees F (165 degrees C)
- 3 egg yolks
- 1/2 cup brown sugar
- 1 cup heavy cream
- 1 cup pumpkin puree
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup white sugar
Jewel's Chicken Giardino
By sunriseko
Combine chicken, 1/4 cup olive oil, 1/2 juiced lemon, chopped fresh rosemary, and garlic in a bowl; marinate chicke...
- Chicken:
- 2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch strips
- 1/4 cup extra-virgin olive oil
- 1/2 lemon, juiced
- 2 small sprigs fresh rosemary, chopped
- 1 clove garlic
- Sauce:
- 2 tablespoons butter
- 2 teaspoons garlic pepper seasoning
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 cup chicken broth
- 1/2 cup water
- 1/2 cup white wine
- 2 tablespoons milk
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon sea salt and ground black pepper to taste
- Vegetables:
- 1/4 cup extra-virgin olive oil
- 1 bunch fresh asparagus, cut into 1-inch pieces
- 2 Roma (plum) tomatoes, diced
- 1 cup broccoli florets
- 1 cup spinach, cut into 1/2-inch pieces
- 1 zucchini, cut into rounds
- 1 pound yellow squash, cut into rounds
- 1/2 red bell pepper, cut into strips
- 1/2 cup frozen peas
- 1/2 cup matchstick-cut carrots
- 1 (16 ounce) package farfalle (bow tie) pasta
Marinade
By sunriseko
Mix all ingredients. Marinade meat, poultry, fish for at least 1 hour or overnight
- 1 1/2 c. oil
- 3/4 c. soy sauce
- 1/2 c. Worcestershire sauce
- 1/2 c. red wine vinegar
- 1/3 c. lemon juice
- 2 T. dry mustard
- 1 t. salt
- 1 T. black pepper
- 1 1/2 t. parsley
- 1 t. minced garlic
"Pantry Raid" Chicken Enchilada Casserole
By sunriseko
Preheat the oven to 375 degrees F (190 degrees C)
- 1 (15 ounce) can tomato sauce
- 1/4 cup water
- 1 envelope taco seasoning mix
- 1 1/2 tablespoons chili powder
- 1 tablespoon vegetable oil
- 1 pound chicken breast tenderloins
- 1 (15 ounce) can black beans, drained
- 1/4 cup cream cheese
- 1 cup shredded Mexican-style cheese blend, or more to taste
- 1 (7.5 ounce) package corn bread mix
- 1 egg
- 1/3 cup milk
Grilled Shrimp with Lemon Aioli
By sunriseko
Soak cured lemons briefly in a bowl with cold water to remove curing brine, about 10 minutes
- 2 slices cured lemon
- 1/2 cup mayonnaise
- 1 tablespoon minced fresh tarragon
- 1 teaspoon lemon juice
- 1 pound extra large shrimp, peeled and deveined
- 2 teaspoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt