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Recipes
Chicken Parmesan
By andrea_turnowski
Heat oven to 400 degrees. Place cutlets between two pieces of parchment or plastic wrap
- 2 pounds boneless, skinless chicken, turkey or pork cutlets (or use chicken thighs for even more flavor)
- 1/2 cup all-purpose flour
- 3 large eggs
- 2 to 3 cups panko bread crumbs, as needed
- Kosher salt, as needed
- Black pepper, as needed
- Olive oil, for frying
- 5 cups Simple Tomato Sauce (see recipe)
- 1 cup finely grated Parmesan, preferably Parmigiano-Reggiano
- 1/2 pound fresh mozzarella, torn into bite-sized pieces
cosmo
By andrea_turnowski
put all ingredients in a shaker, shake and drain into glass attach lime wedge to rim of glass
- 4 oz vodka
- 40 z cranberry juice
- 1/1 /2 oz tripe sec or cointrau
- juice of 1 lime
- ice cubes
cucumber salad
By andrea_turnowski
put all vegetables in a quart jar add vinegar, spices and sugar let marinate
- 1/3 cup vinegar
- white onion sliced thin
- red pepper sliced thin and cut into strips
- sugar to taste
- cucumber sliced thin
turkey chili
By andrea_turnowski
Heat olive oil in large pot Add onions and cook over low heat,covered until tender and translucent about 10 minutes
- 1/4 cup olive oil
- 2 large onions
- 1 lb hot turkey sausage
- 2 lbs ground turkey
- 1/2 tbsp. black pepper
- 6 oz. can tomato paste
- 1 tbsp minced garlic
- 2 tbsp ground cumin
- 2 tbsp chili powder
- 2 tbsp Dijon mustard
- 1/2 tbsp. salt
- 1 tbsp dried basil
- 1 tbsp oregano
- 35 oz can Italian plum tomatoes, drained
- 1/4 cup red wine
- 1 lemon
- 2 tbsp. fresh dill
- 2 tbsp. Italian parsley
- 16 oz can black beans or red kidney beans
- 2 red peppers diced
- 2 jalapeno peppers diced
- sour cream, avocado, jack cheese, scallions for garnish
beef tenderloin
By andrea_turnowski
preheat oven to 450 degrees rub meat with oil, crushed garlic, salt and pepper Roast 1/2 hour for medium rare cover
- oil
- crushed garlic
- salt and pepper
- whole beef tenderloin
barbecued brisket
By andrea_turnowski
1. Preheat oven to 300 degrees
- 2 tbsp. olive oil
- 1 whole beef brisket about 5 lbs.
- salt and pepper
- 2 large onions
- 2 cups of ketchup
- 1/2 dry red wine or water
- 1/4 cup wine or rice vinegar
- 1 tbsp. Worcestershire or soy sauce
- 1 tbsp. chili powder, or to taste
- 2 cloves garlic, minced or crushed
mango salsa
By andrea_turnowski
chop all coarsely and combine
- 12 oz fresh or canned tomatillos
- 1/2 cup white vinegar
- 5 cloves of garlic (minced)
- 1 tsp.red pepper flakes
- 1 1/2 cups cilantro
- juice of to limes
- 3 ripe mangoes
- 1 red onion
- 1 red pepper
- 1/2 cup pinapple juice
Island Pork Tenderloin Salad
By andrea_turnowski
Prepare pork: Preheat oven to 350°F
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- 2 pork tenderloins (2 1/4 to 2 1/2 pounds total)
- 2 tablespoons olive oil
- 1 cup packed dark brown sugar
- 2 tablespoons finely chopped garlic
- 1 tablespoon Tabasco
- 3 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1 tablespoon Dijon mustard
- 1 teaspoon curry powder, toasted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
- 3 navel oranges
- 5 ounces baby spinach, trimmed (6 cups leaves)
- 4 cups thinly sliced Napa cabbage (from 1 medium head)
- 1 red bell pepper, cut lengthwise into thin strips
- 1/2 cup golden raisins
- 2 firm-ripe California avocados
- Special equipment: an instant-read thermometer
Cold Roasted Moroccan Spiced Salmon
By andrea_turnowski
In a small bowl, combine the cinnamon, cumin, salt, ginger, mustard, nutmeg, cayenne, allspice, and sugar; set asid...
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon mustard powder
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 2 teaspoons white sugar
- 2 pounds (1-inch thick) boneless, skin-on center-cut salmon fillets
- 1 tablespoon fresh lime juice
Splayed Turkey With Herbs
By andrea_turnowski
Using a sharp knife, cut through the skin that connects legs to the breast on both sides of the turkey
- 1 12-pound turkey, giblets and neck removed and saved for stock
- 2 tablespoons coarse kosher salt
- 1 1/2 teaspoons black pepper
- Finely grated zest of 1 lemon
- 1 bunch lemon thyme or regular thyme
- 10 garlic cloves, smashed and peeled
- 2 fresh or dried bay leaves
- 2 tablespoons extra-virgin olive oil, more for drizzling
- Dry white wine, as needed, for the pan
- 1 large onion, halved and sliced 3/4-inch thick (not thinner, or slices may burn)