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Recipes
Cheesy Greek Swirls
By rossboys
Thaw puff pastry according to package directions
- 1 pkg (17 oz) frozen puff pastry
- 8 oz cream cheese, softened
- 1 cup crumbled feta cheese
- 1 cup sliced kalamata olives
- 1 cup chopped, marinated artichoke hearts
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 1 cup jarred red peppers
- 2 cups (8 oz) shredded Gruyere or Swiss cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
Know Your Apples
By rossboys
The skinny on apples used in recipes
- Empire - Sweet & tart at the same time. Firmness makes it a great choice for caramel apples.
- Gala - Crisp, snappy bite over a mellow sweetness. Great for fresh eating or for cooking.
- Jonagold - Crisp and juicy with shades of tart and sweet in each apple.
- Jonathan - Juicy flavor has a spicy tang that blends well with other apples. Great for fresh eating and cooking.
- McIntosh - Ultra-juicy white flesh, lightly tart flavor. Great for salads, applesauce, cider and pies.
- Northern Spy - Tart. Acidic properties that cook up well in applesauce, pies and other dishes.
- Rome - Mild, sweet flavor. Most popular for baking because it holds flavor and shape well.
- Golden Delicious - Smooth, sweet taste under a thin skin. May be eaten fresh or great for applesauce, cider or pies.
- Granny Smith - Tart, crisp and juicy. Great when eaten fresh, in salads and for cooking.
Turkey Stuffed Cutlets
By rossboys
Preheat oven to 350 deg. Spray a shallow baking dish with vegetable cooking spray
- 8 thin turkey cutlets (2oz each), 1/4" thick
- 1 lb chopped fresh spinach
- 1-1/4 cups part-skim ricotta cheese
- 1/3 cup chopped yellow onion
- 3 Tbsp grated Parmesan cheese
- 1 tsp olive oil
- 1 egg white, lightly beaten
- 2 Tbsp reduced-sodium chicken broth
Chicken Cordon Bleu Sandwiches (Food Network)
By rossboys
Preheat the broiler. Line a baking sheet with foil and evenly space the chicken cutlets in the center
- 4 chicken cutlets (1/4 inch thick; 3/4 to 1 pound total)
- 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground pepper
- 4 slices Black Forest ham
- 8 slices smoked mozzarella
- 1 baguette
- 3 tablespoons unsalted butter, softened
- 3 tablespoons dijon mustard
- 1 bunch watercress or arugula, tough stems removed
Pork Medallions with Blue Cheese Chive Stuffing
By rossboys
Preheat the oven to 425 deg
- Creamy Chive Sauce, optional:
- 1 lb pork tenderloin
- 1/8 tsp freshly ground black pepper, or to taste
- 2 tsp oilve oil
- 4 oz crumbled blue cheese (1 cup)
- 3 Tbsp finely snipped fresh chives
- 1 Tbsp plain breadcrumbs
- 1 cup heavy whipping cream or half-and-half
- 1 tsp finely snipped fresh chives
Sirloin Tip Marsala
By rossboys
In a large nonstick skillet, heat 1 Tbsp of oil over med-high heat until hot but not smoking
- 2 Tbsp olive oil, divided
- 4 sirloin tip steaks (6 oz each), trimmed
- 2-1/2 cups sliced mushrooms
- 1 med yellow onion, sliced
- 1 med green bell pepper, sliced
- 2/3 cup Marsala wine or reduced-sodium beef broth
- 1/2 tsp dried thyme
- 2 Tbsp chopped fresh parsley
- 1/4 tsp black pepper
Murphy's and Baileys Cheesecake
By rossboys
To make the crust: Preheat the oven to 350 deg
- Crumb Crust:
- 1-1/2 cups from gingersnaps or Irish digestive biscuits, such as Carr's or McVitie's brand (6 to 8 biscuits)
- 3 Tbsp unsalted Irish butter, melted
- Syrup:
- 4 cups Murphy's stout
- 2 cups dark brown sugar
- Filling:
- 1 pkg (8oz) cream cheese, softened
- 1 cup confectioners sugar
- 2 cups heavy whipping cream
- 3/4 cup Baileys Irish Cream liqueur
- 1 envelope (1/4oz) unflavored gelatin
- 1 cup boiling water
- Fresh berries for garnish
Special Pork Tenderloin
By rossboys
In a shallow bowl, combine flour, salt if desired and pepper
- 1/3 cup all-purpose flour
- 1/2 tsp salt, optional
- 1/2 tsp pepper
- 2 pork tenderloins (1 lb each)
- 2 Tbsp butter or margarine
- 1 cup chopped onion
- 1 garlic clove, minced
- 2 cups unsweetened applesauce
- 1/4 cup packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup apple juice
- 1/2 tsp ground ginger
Two-Fisted Philly Cheese Steak
By rossboys
Mix oil, steak sauce, soy, garlic powder, paprika and pepper in a small bowl
- 1 Tbsp olive oil
- 2 Tbsp steak sauce, such as A1
- 1 Tbsp soy sauce
- 1 tsp each: garlic powder, paprika, coarsely ground black pepper
- 1 rib-eye steak (~ 1 lb and 1" thick)
- 1 large sweet onion, halved and sliced into thick wedges
- 1/2 of a 12oz jar fried peppers, oil drained and reserved
- Salt
- 4 hoagie or sub rolls
- Olive oil and red wine vinegar for drizzling
- 4 slices provolone cheese, halved
Buffalo Chicken Dip
By rossboys
This recipe can easily be cut in half
- 1-1/4 lbs boneless, skinless chicken, boiled & shredded
- 1 12oz bottle favorite red pepper hot sauce
- 2 8oz pkgs cream cheese
- 1 16oz bottle ranch dressing
- 1/2 cup chopped celery
- 8 oz Monterey Jack or cheddar cheese, grated
- Thick tortilla chips or celery sticks for dipping