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Recipes
Chicken Picatta with Lemon-Scented Angel Hair Pasta
By rossboys
Preheat the oven to 400 deg
- Sauce:
- 2 cups all-purpose flour
- 10 lg eggs
- 2 Tbsp garlic, minced
- 1 cup grated Parmesan cheese
- 1 bunch basil, roughly chopped
- 8 skinless, boneless chicken breasts, pounded flat
- 1 cup vegetable oil
- 1 - 16 oz box angel hair pasta
- 4 Tbsp capers
- 2 Tbsp garlic, minced
- 1 cup chicken stock
- 1/4 cup fresh lemon juice
- 1 stick butter
- salt and pepper to taste
Thai Red Curry Chicken
By rossboys
Season chicken with salt and pepper
- 2 to 2-1/2 lbs boneless, skinless chicken breasts, cut into bite-size pieces
- salt and pepper to taste
- 2 Tbsp olive oil
- 1 Tbsp Thai red curry paste, or more to taste
- 1 13oz can coconut milk
- sugar to taste
- steamed rice for serving
Little Smokies Crescent Roll Wraps
By rossboys
Separate dough into triangles; cut each triangle lengthwise into thirds
- 1 - 8oz can Pillsbury Crescent Rolls doug
- 24 Little Smokies or Little Wieners
Garlic and Herb Standing Rib Roast
By rossboys
Cooking Light
- 1 (5 lb) standing rib roast, trimmed
- Cooking spray
- 1-1/2 Tbsp chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 4 garlic cloves, minced
- Parsley sprigs (optional)
- Roasted garlic heads (optional)
Breakfast Burrito
By rossboys
Food Network - Ellie Krieger
- 2 teaspoons canola oil
- 1/2 small red onion, diced (1 cup)
- 1 red bell pepper, seeded and diced
- 1 cup drained, rinsed canned black beans, preferably low-sodium
- 1/4 teaspoon chili flakes
- Salt and freshly ground black pepper
- 4 eggs and 4 egg whites
- 1/3 cup (about 1 1/2-ounce) shredded pepper Jack cheese
- Cooking spray
- 4 (10-inch) whole-wheat tortillas (burrito-size)
- 1/4 cup reduced-fat sour cream
- 1/4 cup salsa
- 1 large tomato, (4 ounces) seeded and diced
- 1 small avocado (4 ounces), cubed
- Hot sauce
Simple Baked Cod
By rossboys
In a small bowl or measuring cup, whisk together lemon juice, olive oil, mustard and dill weed
- 3 Tbsp fresh-squeezed lemon juice
- 2 Tbsp olive oil
- 1 Tbsp Dijon mustard
- 2 tsp snipped fresh dill weed
- 1 1/4 lbs cod loins or fillets, cut into 4 equal pieces
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1-2 Tbsp snipped fresh parsley
Grilled Hanger Steak with Chimichurri Sauce
By rossboys
For the chimichurri sauce: Mix together all of the ingredients and allow the sauce to sit at room temperature for a...
- Chimichurri sauce
- 2 garlic cloves, minced
- 1/2 shallot, minced
- 51/2 tablespoons finely chopped Italian parsley
- 1 tablespoon finely chopped oregano
- 1 tablespoon good-quality red wine vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- Four 8-ounce hanger steaks, trimmed
- 2 tablespoons olive oil
- 2 teaspoons salt, or to taste
- 2 teaspoons pepper, or to taste
Braciole
By rossboys
Food Network: Giada De Laurentiis
- 1/2 cup dried Italian-style bread crumbs
- 1 garlic clove, minced
- 2/3 cup grated Pecorino Romano
- 1/3 cup grated provolone
- 2 tablespoons chopped fresh Italian parsley leaves
- 4 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (1 1/2-pound) flank steak
- 1 cup dry white wine
- 3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought marinara sauce
Tuna Casserole
By rossboys
from The Angel Craved Lobster by Shirley Jump
- 12 oz flat egg noodles, cooked & drained
- 2 7 oz cans tuna, drained
- 1 cup mayonnaise
- 1 lg onion, chopped
- 1 green pepper, chopped
- 1 celery rib, chopped
- 1 tsp salt
- Dash pepper
- 2 10 oz cans cream of celery soup
- 1 cup milk
- 2 cups Velveeta cheese
- 1/2 cup Parmesan cheese
- 1/2 cup French-fried onions
Boatin' Hillbilly Trash Breakfast (good camping recipe)
By rossboys
Take an aluminum foil cooking bag sprayed with ham, sprinkle with seasoning salt and put some pats of butter in the...
- 1 bag shredded hash browns
- 6 eggs
- 1 lb sausage or ham, cooked
- 1 med onion, chopped
- 2 cups shredded sharp cheese
- salt and pepper
- red, yellow, or green peppers (optional)