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Recipes
Bobby Flay’s Pan-Roasted Chicken With Mint Sauce
By andrea_turnowski
Preparation 1. Preheat oven to 425
- 4 bone-in, skin-on chicken breasts
- Kosher salt to taste
- 2 tablespoons Spanish paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground mustard
- 2 teaspoons ground fennel seed
- 1 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 cup fresh mint leaves
- 1/2 cup fresh parsley leaves
- 4 cloves garlic, peeled and roughly chopped
- 1 serrano chile, seeds removed and roughly chopped
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper.
split pea soup
By andrea_turnowski
1. In a large stockpot combine the peas, water, bay leaves and oil
- 2 cups(1 pound) green split peas
- 10 cups of water
- 2 bay leaves
- 1 tbsp. olive oil
- 2 large onions, finely diced
- 4 garlic cloves, minced
- 2 carrots, finely diced
- 2 celery ribs, finely diced
- 1 tsp. paprika
- 3 tbsp. tamari soy sauce
- ground pepper
- 3 tblsp. unsalted butter
vegetarian chopped liver
By andrea_turnowski
put all ingredients in food processor and pulse until chopped, not pureed
- 1 large can LeSeur peas, drained
- 4 medium onions, sliced and sauteed in a small amount of vegetable oil
- 4 hard boiled eggs
- 1/2 cup chopped walnuts or pecans
- salt, pepper and celery salt
- 1 tsp. mayonnaise
oven baked chinese chicken wings
By andrea_turnowski
preheat oven to 375 degrees cut off wing tip cut remaining wing into two parts sprinkle with salt and pepper co
- chicken wings-18-20
- salt and pepper
- 2 tbsp. vegetable oil
- 1 cup honey
- 1/2 cup soy sauce
- 1/2 clove garlic, crushed
- 2 tbsp. ketchup
Jim' N Nick's Coleslaw
By andrea_turnowski
Place cabbage in large bowl
- 1 2-pound head of green cabbage, quartered, cored, cut crosswise into 1/8-inch-thick slices (about 14 cups)
- 1 1/4 cups apple cider vinegar
- 1 cup sugar
- 1 cup grated peeled carrots
- 4 green onions, thinly sliced
- 1/4 cup mayonnaise
Roasted Vegetable Soup
By andrea_turnowski
2002, Barefoot Contessa Family Style, All Rights Reserved
- 3 to 4 cups chicken stock, preferably homemade, recipe follows
- 1 quart Roasted Winter Vegetables, recipe follows
- Kosher salt and freshly ground black pepper
Summer Pasta With Zucchini, Ricotta and Basil
By andrea_turnowski
Put a pot of water on to boil
- Extra-virgin olive oil
- 1 small onion, finely diced
- 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
- Salt and pepper
- 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
- 1 ounce basil, about 2 cups loose leaves
- 1 pound ziti or other dry pasta
- 8 ounces ricotta, about 1 cup (see recipe)
- Pinch of crushed red pepper
- Zest of 1 lemon
- 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
Piperade
By andrea_turnowski
Preparation 1. Cut a small X into bottom of each tomato
- 3 plum tomatoes, peeled and roughly chopped, about 2 cups
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 2 medium green bell peppers, stem, seeds and ribs removed, roughly chopped
- 1/2 teaspoon salt
- 4 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon piment d’Espelette (or substitute hot paprika)
Ash-Roasted Potatoes
By andrea_turnowski
Build a large and very hot charcoal fire
- 6 potatoes, any kind (or use as many as you like)
- Butter, for serving
- Salt, for serving
sweet potato and carrot puree
By andrea_turnowski
1. scrub potatoes and cut a small, deep slit in the top of each
- 4 large sweet potatoes (2 lbs)
- 1 lb carrots
- 2 1/2 cups water
- 1 tbsp sugar
- 1 1/2 sticks sweet butter,softened
- salt and pepper
- 1/2 cup Creme Fraiche
- 1/2 tsp freshly ground nutmeg
- dash of cayenne