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Recipes
chicken parmesan
By andrea_turnowski
350 oven put spices, garlic, rosemary & olive oil on chicken breasts and bake for 25 minutes or more add whole ja...
- 4 chicken breasts
- fresh garlic
- rosemary
- olive oil
- jar of tomato sauce
- fresh mozarella
greek salad
By andrea_turnowski
mixed salad ingredients add dressing before serving
- 1 head romaine lettuce
- pitted olives
- diced tomatoes
- red pepper
- diced cucumbers
- sliced radishes
- feta cheese
- dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp garlic powder
- 1/2 tsp dried oregano
- salt & pepper
- 1/4 cup lemon juice
Bobby Flay’s Pan-Roasted Chicken With Mint Sauce
By andrea_turnowski
Preheat oven to 425. Rinse the chicken well, then dry it with paper towel
- 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.
Simple Chicken Noodle Soup
By andrea_turnowski
This recipe yields a rich broth and vegetables for soup, plus cooked chicken to use in other recipes
- 1 whole chicken (3 to 4 pounds), giblets and liver discarded
- 1 pound carrots, sliced 1/2 inch thick
- 1 pound parsnips, sliced 1/2 inch thick
- 2 medium onions, cut into thin wedges
- 4 teaspoons coarse salt
- Cooked wide egg noodles, for serving
chicken marbella - silver palate cookbook
By andrea_turnowski
Preparation Preheat oven to 350 degrees
- Ingredients
- 4 chickens, 2 1/2 pounds each, quartered
- 1 head of garlic, peeled and finely pureed
- 1/4 cup dried oregano
- coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
Grandma Florrie's turkey meat loaf
By andrea_turnowski
mix meat with oatmeal with enough water to moisten add onions, relish, mustard and chili sauce form into a loaf i...
- 11/3 lbs. turkey
- oatmeal
- water to moisten
- 1/2 medium onion chopped small
- 1 tbsp. dill relish
- 1 tbsp. Dijon mustard
- 1 tbsp. chili sauce
- paprika
- 1/2 cup ketchup mixed with water to make 1 cup
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
Diane's Six-Spice Oatmeal Raisin Cookies
By andrea_turnowski
by Diane Elizabeth Brown, Pacific Palisades, CA
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- a pinch ground cloves
- a pinch cayenne
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 3 cups old-fashioned or quick-cooking rolled oats
- 1 cup raisins
Ginger Tomato Salad
By andrea_turnowski
mix and chill 1-4 hours
- 2 c. cherry tomatoes cut in half
- 2 Tbsp.. finely minced fresh ginger
- 1 Tbsp. honey
- 2 Tbsp. rice vinegar
- 1/8 tsp. salt
Moroccan cous cous salad
By andrea_turnowski
1. place couscous and currants in a bowl with the liquid to cove, to aborb 2
- 1 cup couscous (instant)
- 2/3 cup water with boullion or chicken stock
- 1 cup currents
- 2 red pepper
- 4 scallions
- 1 large shallot
- 1 zucchini
- 2 tbsp olive oil
- 3 tbsp pine nuts
- 1/2 tsp salt
- 1/2 tsp cumin
- juice of 1 1/2 lemons