Andrea_turnowski's profile page
Recipes
chicken soup
By andrea_turnowski
martha stewart
- 1 whole chicken (do not cut up)
- 1 diced large onion
- 2 peeled parsnips, sliced
- 1 huge carrot, sliced
- 1 tbsp. kosher salt
- pepper
- dill (optional)
red pepper-eggplant ajvar
By andrea_turnowski
1. heat oven to 475 degrees
- 4 large red bell peppers
- 1 medium eggplant
- 6 cloves of garlic, unpeeled
- 1.2 cup olive oil
- salt and pepper to taste
fruit compote
By andrea_turnowski
prepare night before all fruit except apples and bananas
- mandarin oranges
- canned pinapple chunks with juice
- 1 pkg. instant lemon puddin
- 1 tbsp. Tang
- chopped apple & banana
arugula salad
By andrea_turnowski
whisk dressing ingredients together add to arugula, walnuts, apple slices
- 60 % olive oil
- 40 % sherry vinegar
- dash of maple syrup
- arugula
- apple slices
- walnuts
Mashed Potato and Turnip Gratin
By andrea_turnowski
Butter 11x7x2-inch glass or ceramic baking dish
- 2 pounds Yukon Gold potatoes (about 5 medium)
- 1 3/4 pounds turnips (about 5 medium)
- 1/4 cup (1/2 stick) butter
- 1/2 cup grated pecorino Romano cheese, divided
- Pinch of ground nutmeg
Lentil Vegetable Soup
By andrea_turnowski
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 1 pound French green lentils
- 4 cups chopped yellow onions (3 large onions)
- 4 cups chopped leeks, white part only (2 leeks)
- 1 tablespoon minced garlic (3 cloves)
- 1/4 cup good olive oil, plus additional for drizzling on top
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium-diced celery (8 stalks)
- 3 cups medium-diced carrots (4 to 6 carrots)
- 3 quarts chicken stock
- 1/4 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- Freshly grated Parmesan cheese
Peach and Blueberry Crumbles
By andrea_turnowski
2006, Barefoot Contessa at Home, All Rights Reserved
- 2 pounds firm, ripe peaches (6 to 8 peaches)
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar (1 tbsp) peaches are sweet enough.
- 1/4 cup all-purpose flour
- 1 cup fresh blueberries (1/2 pint)
- 1 cup all-purpose flour
- 1/3 cup granulated sugar (1/4)
- 1/4 cup light brown sugar, lightly packed (scant 1/4)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 pound (1 stick) cold unsalted butter, diced
pesto
By andrea_turnowski
place all dry ingredients in processor and blend until desired consistency- drizzle in vinegar and oil and blend f...
- 1/2 cup basil, loosely packed
- 1 1/2 tbsp red wine vinegar
- 1/4 tsp sugar
- 1/4 tsp salt
- 1/4 cup olive oil
- 1 tbsp pine nuts or walnuts or more
- 2 medium cloves of garlic
- 1-2 lbs pasta
- 1 package of Knorr pesto mix
- for 30 people quadruple measurements/use 2 packages of pesto mix
Cranberry-Orange Jelly
By andrea_turnowski
In a heavy saucepan, combine Lillet, liqueur, sugar and juniper berries if using
- 1 1/2 cups Lillet (see note)
- 1/2 cup orange liqueur, like Grand Marnier
- 2 cups sugar
- 2 tablespoons juniper berries (optional)
- 2 12-ounce bags fresh or frozen cranberries (about 8 cups; frozen can be substituted)
- Nonstick cooking spray (if chilling in a mold)
Grilled Fish Tacos
By andrea_turnowski
by Steven Raichlen
- 2 cups chopped white onion, divided
- 3/4 cup chopped fresh cilantro, divided
- 1/4 cup olive oil
- 5 tablespoons fresh lime juice, divided
- 3 tablespoons fresh orange juice
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (preferably Mexican)
- 1 pound tilapia, striped bass, or sturgeon fillets
- Coarse kosher salt
- 1 cup mayonnaise
- 1 tablespoon milk
- Corn tortillas
- 2 avocados, peeled, pitted, sliced
- 1/2 small head of cabbage, cored, thinly sliced
- Salsa Verde
- Lime wedges