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Recipes
Ma Aloubi
By Chef_Roc
Combine the chicken and water in a saucepan and add the spices
- 4 to 6 chicken breasts
- 4 cups water
- 2 bay leaves
- 6 whole allspice
- 1/2 teaspoon peppercorns
- 4 whole cloves
- 1 -inch long cinnamon stick
- Salt to taste
- 2 large eggplants, sliced 1/2-inch thick
- Corn oil
- 2 1/2 cups long-grain rice
- Cater
- 4 cups chicken stock
- 1/4 cup almonds, sauteed lightly in oil
Roasted Salmon with Spicy Cauliflower
By Chef_Roc
# Preheat oven to 450 degrees
- 4 garlic cloves
- 1/4 to 1/2 teaspoon red-pepper flakes
- Coarse salt and ground pepper
- 2 tablespoons olive oil
- 2 tablespoons anchovy oil (from can of anchovies) or olive oil
- 1 head cauliflower (about 2 pounds), cored and cut into large florets
- 4 skinless salmon fillets, (6 to 8 ounces each)
- 4 thin lemon slices, halved, plus 4 wedges, for serving
Rocky Ledge Bars
By Chef_Roc
1. Preheat oven to 350 degrees
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1 teaspoon coarse salt
- 1 1/2 cups packed dark-brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup miniature marshmallows
- 1 cup semisweet chocolate, coarsely chopped
- 1 cup white chocolate, coarsely chopped
- 1 cup toffee chips
- 18 soft caramel-candy cubes, coarsely chopped
Broiled Salmon with Spinach-and-Feta Saute
By Chef_Roc
Prep: 5 minutes Total: 10 minutes
- 4 * 4 skinless salmon fillets (6 ounces each)
- * Coarse salt and ground pepper
- 1 * 1 tablespoon olive oil
- 2 * 2 bags (5 ounces each) baby spinach
- 1/2 * 1/2 cup feta, crumbled (2 ounces)
- 1/3 * 1/3 cup pine nuts
- 2 * 2 teaspoons fresh lemon juice
Farfalle with Smoked Salmon and Cream Cheese
By Chef_Roc
The mild cream cheese perfectly balances the salty, intense flavors of the capers and salmon
- 12 * 12 ounces farfalle (bow-tie pasta)
- * Coarse salt and ground pepper
- 1 * 1 small red onion, quartered and thinly sliced
- 2 * 2 ounces bar cream cheese, cut into small pieces
- 1/4 * 1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
- 2 * 2 tablespoons capers, drained and rinsed
- 4 * 4 ounces smoked salmon, cut into bite-size pieces
Hazelnut Blondies
By Chef_Roc
A dollop of chocolate-hazelnut spread lends unexpected decadence to a hazelnut blondie
- 1/2 * 1/2 stick (4 tablespoons) unsalted butter, plus more for pan
- 2 * 2 cups all-purpose flour
- 2 * 2 teaspoons baking powder
- 1 * 1 teaspoon salt
- 1 3/4 * 1 3/4 cups packed light-brown sugar
- 2 * 2 large eggs
- 1 * 1 teaspoon pure vanilla extract
- 1/3 * 1/3 cup hazelnuts, toasted, skins rubbed off with a kitchen towel, and chopped
- 1 * 1 heaping tablespoon chocolate-hazelnut spread, such as Nutella, plus more for serving
Pumpkin-Swirl Brownies
By Chef_Roc
Chocolate and pumpkin make a frightfully gooey pair in these creamy pumpkin-swirl brownies
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups solid-pack pumpkin
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped hazelnuts or other nuts
Skillet-Baked Chocolate Chip Cookie
By Chef_Roc
Sheer size is reason enough to crave this giant cookie
- 2 * 2 cups all-purpose flour
- 1 * 1 teaspoon baking soda
- 1/2 * 1/2 teaspoon salt
- 3/4 * 3/4 cup unsalted butter, softened
- 1/2 * 1/2 cup sugar
- 3/4 * 3/4 cup packed light-brown sugar
- 1 * 1 large egg
- 2 * 2 teaspoons pure vanilla extract
- 1 1/2 * 1 1/2 cups (about 9 ounces) mixed milk- and semisweet chocolate chips
- 2 * 2 pints vanilla ice cream
- * Caramel Sauce
One-Pot Chicken and Rice with Swiss Chard
By Chef_Roc
To change up the flavors in this dish, try using parsnips in place of the carrots and an equal amount of spinach in
- 4 chicken leg quarters (about 2 pounds total), patted dry
- Coarse salt and ground pepper
- 3 garlic cloves, roughly chopped
- 1 bunch Swiss chard (10 ounces), stems cut into 1/2-inch pieces, leaves torn into 2-inch pieces
- 1 small yellow onion, diced small
- 2 medium carrots, diced medium
- 1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
- 1 1/2 cups basmati rice
- 2 1/2 cups low-sodium chicken broth
Breaded Chicken Cutlets
By Chef_Roc
1. In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes
- 3 large eggs
- Coarse salt
- 1/3 cup all-purpose flour
- 3 1/2 cups fresh breadcrumbs (see below)
- 1 cup vegetable oil
- 8 thin chicken cutlets (about 1 1/2 pounds total)
- lemon wedges, for serving (optional)