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Recipes
shrimp cocktail
By andrea_turnowski
1. thaw shrimp in colander over bowl covered with foil in the refrigerator the day before serving 2
- 1 package cooked frozen Costco shrimp (25 to lb. approx.)
- chili sauce
- horseradish
- Tabasco sauce
- ketchup
- fresh lemon juice
Hungarian Stuffed-Under-The-Skin Chicken
By andrea_turnowski
Preparation 1. Preheat oven to 375 degrees
- TOTAL TIME
- 1 hour 45 minutes
- Ingredients
- 3 * 3 tablespoons vegetable oil
- 4 * 4 medium onions, 2 finely chopped and 2 quartered
- 1 * 1 cup thinly sliced button or wild mushrooms
- 2 * 2 cloves garlic, minced
- 6 * 6 thick slices challah or other bread
- 1 * 1 large egg, lightly beaten
- 2 * 2 tablespoons chopped parsley
- * Salt and freshly ground black pepper
- 1/2 * 1/2 teaspoon Hungarian sweet paprika, more as needed
- 1 * 1 3-to 4-pound chicken, quartered
- 1/2 * 1/2 pound trimmed green beans
- 4 * 4 carrots, peeled, trimmed and cut into large chunks
French Potato Salad
By andrea_turnowski
1999, The Barefoot Contessa Cookbook
- 1 pound small white boiling potatoes
- 1 pound small red boiling potatoes
- 2 tablespoons good dry white wine
- 2 tablespoons chicken stock
- 3 tablespoons Champagne vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 10 tablespoons good olive oil
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced flat-leaf parsley
- 2 tablespoons julienned fresh basil leaves
Massaged Kale Salad
By andrea_turnowski
Directions In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt
- 1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas ( pumpkin seeds), about 2 rounded tablespoons
She's Gotta Cook! A Blog - Let me eat CAKE! Citrus-y, Blueberry-y, Olive Oil...
By andrea_turnowski
Labor day weekend …and it’s been pretty lazy…except for my obsession with cake, a particular cake…I don’t...
- butter and line loaf pan with parchment paper
- 5-6 limes or 4-5 lemons
- 1 cup sugar
- 1/2 cup buttermilk or plain yogurt
- 3 large eggs
- 2/3 cup extra virgin olive oil
- 1 & 3/4 cup flour
- 1 & 1/2 tsps. baking powder
- 1/4 tsp. baking soda1/4 tsp salt
- 1 generous cup of blueberries- dusted with flour
- blueberry sauce and whipped cream (optional)
Craig Claiborne’s Smothered Chicken
By andrea_turnowski
Craig Claiborne believed a cast-iron skillet to be essential for the authentic preparation of this dish
- 1 chicken, about 3 1/2 pounds, spatchcocked (split down the backbone, breast left intact and unsplit)
- Kosher salt, to taste
- Freshly ground pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth, ideally homemade
Panko-Crusted Salmon
By andrea_turnowski
Watch how to make this recipe
- 2/3 cup panko (Japanese dried bread flakes)
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon zest
- Kosher salt and freshly ground black pepper
- 2 tablespoons good olive oil
- Four 6- to 8-ounce salmon fillets, skin on
- 2 tablespoons Dijon mustard
- 2 tablespoons vegetable oil
- Lemon wedges, for serving
Potato Basil Frittata
By andrea_turnowski
Directions Heat the oven to 350 degrees F
- 8 tablespoons (1 stick) unsalted butter, divided
- 2 cups peeled and 1/2-inch diced boiling potatoes (4 potatoes)
- 8 extra-large eggs
- 15 ounces ricotta cheese
- 3/4 pound Gruyere cheese, grated
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh basil leaves
- 1/3 cup flour
- 3/4 teaspoon baking powder
Quick Pizza Dough
By andrea_turnowski
Put the flour, yeast and salt in a food processor
- 2 3/4 cups/390 grams bread flour
- 2 1/2 teaspoons/7 grams active dry yeast (1 packet)
- 2 teaspoons sea salt
- 1/4 cup extra-virgin olive oil
- 1 cup warm water
- 2 or 3 tablespoons medium or coarse cornmeal
Velvet Chicken Breast With Mustard Sauce
By andrea_turnowski
Trim chicken breasts to a uniform size, shape and thickness; they should be about 1/2 inch thick
- 4 small skinless-boneless chicken breasts, about 6 ounces each
- Salt and pepper
- 2 egg whites (about 4 tablespoons)
- 4 tablespoons cornstarch
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain Dijon mustard
- 1 teaspoon dried mustard
- 1 tablespoon grated horseradish
- 1/2 cup crème fraîche
- 1 cup chicken broth
- 3 tablespoons melted butter or vegetable oil
- 1 teaspoon roughly chopped thyme leaves
- 2 tablespoons snipped chives