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Recipes
Cobb Salad
By sunriseko
Place eggs in a saucepan and cover completely with cold water
- 6 slices bacon
- 3 eggs
- 1 head iceberg lettuce, shredded
- 3 cups chopped, cooked chicken meat
- 2 tomatoes, seeded and chopped
- 3/4 cup blue cheese, crumbled
- 1 avocado - peeled, pitted and diced
- 3 green onions, chopped
- 1 (8 ounce) bottle Ranch-style salad dressing
Apple Glazed Pork Tenderloin
By sunriseko
Preheat an oven to 350 degrees F (175 degrees C)
- 1 tablespoon olive oil
- 1 (1 1/4 pound) pork tenderloin
- kosher salt and ground black pepper to taste
- 2 teaspoons chopped fresh parsley
- 1/2 sweet onion, diced
- 1 Gala apple, cut into chunks
- 1/2 cup Riesling wine
- 1 cup apple jelly
- 2 tablespoons balsamic vinegar
Roasted Vegetable Medley
By sunriseko
Preheat oven to 425 degrees F (220 degrees C)
- 2 tablespoons olive oil, divided
- 1 large yam, peeled and cut into 1 inch pieces
- 1 large parsnip, peeled and cut into 1 inch pieces
- 1 cup baby carrots
- 1 zucchini, cut into 1 inch slices
- 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
- 1/2 cup roasted red peppers, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Apple Bacon Tomato Soup
By sunriseko
Place bacon in a large, deep skillet
- 5 slices bacon
- 1 tablespoon olive oil
- 1/2 white onion, chopped
- 2 teaspoons garlic, minced
- 2 cups beef stock
- 1 (15.5 ounce) can pinto beans
- 1 (14.5 ounce) can Italian-style stewed tomatoes
- 2 stalks celery, chopped
- 1 bay leaf
- 1 medium apple, thinly sliced
- 1/2 cup red wine
- salt and pepper to taste
Braised Balsamic Chicken
By sunriseko
Season chicken breasts with ground black pepper and garlic salt
- 6 skinless, boneless chicken breast halves
- ground black pepper to taste
- 1 teaspoon garlic salt
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1/2 cup balsamic vinegar
- 1 (14.5 ounce) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
Slow Cooker Lemon Pepper Chicken
By sunriseko
Rinse chicken, pat dry with paper towels, and use your fingers to loosen the skin over the breast and thighs
- 1 (2 to 3 pound) whole chicken, giblets removed
- 1/4 cup butter, softened
- 1 teaspoon lemon pepper
- 1 (1-inch thick) slice of lemon
- 2 cloves garlic, lightly crushed, or more to taste
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons seasoned salt
- 1 teaspoon dried thyme
- cracked black pepper to taste (optional)
HEARTY BEEF VEGETABLE SOUP
By sunriseko
Thick and flavorful. In a food processor, put herbs (except bay leaves) with the liquid from the can of tomatoes
- 1 cup fresh parsley leaves, minced
- 4 celery stalks, thinly sliced
- 3 medium garlic cloves, minced
- 3 cups beef broth
- 3 medium onions, quartered
- 3 cups tomato juice
- 1 cup pearl barley
- 1 1/2 pounds lean beef chuck, cut into 1-inch cubes
- 1 1/2 teaspoon salt
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried or 1 tbsp. fresh basil
- 1 14 ounce can whole tomatoes
- 1/2 teaspoon thyme
- chop and reserve liquids
- 2 bay leaves
- 1 large potato, peeled and chopped
- salt and pepper to taste
- 3 medium carrots, sliced thin
Easy Mexican Pork Burritos
By sunriseko
Bring pork shoulder roast, onion, garlic, and 1 package taco seasoning to a boil in a large pot with enough water t...
- 3 pounds bone-in pork shoulder roast
- 1 onion, sliced
- 6 cloves garlic, chopped
- 1 (1.25 ounce) package taco seasoning mix
- 6 cups water, or as needed to cover
- 1 (14.5 ounce) can diced tomatoes
- 1 (16 ounce) can refried beans
- 1 (4 ounce) can chopped green chiles, or to taste
- 1 (1.25 ounce) package taco seasoning mix
- 1 (16 ounce) package shredded Cheddar cheese
- 20 (10 inch) flour tortillas
- 1/4 cup vegetable oil, divided
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
Chef John's Twice-Baked Potatoes
By sunriseko
Preheat oven to 400 degrees F (200 degrees C)
- 4 large russet potatoes
- 2 teaspoons vegetable oil
- 3 tablespoons butter
- 1 tablespoon minced green onion
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
- 1/2 cup shredded white Cheddar cheese
- 1/2 cup heavy cream
- 1 egg yolk
- 1 tablespoon butter, melted
- 1 teaspoon paprika