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Recipes
Pretzel Chicken
By RedZinger
This dish, from chef Ilene Rosen at the City Bakery in New York City, matches chicken with the classic NYC street-v...
- 1/2 pound hard pretzels, coarsely crushed (4 cups) (I used Trader Joe's Hard Sourdough Pretzels)
- 1/2 cup canola oil
- 1/2 cup whole-grain mustard
- 2 tablespoons Dijon mustard
- 1/4 cup water
- 3 tablespoons red wine vinegar
- Salt and freshly ground pepper
- 6 large skinless, boneless chicken breast halves (I used chicken tenders)
Beef Stew
By RedZinger
Heat up oil in a 4 qt sauce pan
- 1 - 1.5 lb stew meat, cut in bit size pieces
- 1/4 cup olive oil
- 2 stalks celery, cut in 1" pieces
- 3 large potatoes, cut in 1" pieces
- 1/2 bag baby carrots
- 1/2 large onion, cut in chunks
- 1 can Campbell's Golden Mushroom soup
- 1/2 can water
- *enough vegetables to fill a 2 quart bowl.
Italian Fusilli
By RedZinger
Cook pasta according to directions
- 12 oz dried Long Fusilli pasta
- 1/2 lb Turkey or Chicken Italian Sausage
- 2 cans (14 oz each) sliced stewed Italian tomatoes
- 2 tsp fennel seed, crushed
- 1 cup chopped basil leaves, plus sprigs
- salt and pepper
- grated asiago or parmesan
Naan Pizza
By RedZinger
Place Naan Bread on baking sheet
- 4 pieces of Naan Bread
- Pizza Sauce
- Mozarella Cheese, shredded
- Pepperoni
- Olives
- Mushrooms
- Other Pizza Toppings
Orange Almond Cake
By RedZinger
-Place whole orange in a pot of water with 1/2 teaspoon salt
- 1 large (12-ounces) navel orange (the weight is important here)
- 1 teaspoon salt, divided
- 2 1/4 cups plus 2 tablespoons almond flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cardamom
- 1/8 teaspoon cinnamon
- 5 eggs
- 1 cup plus 2 tablespoons sugar
- 3 tablespoons sliced almonds
Curried Chicken With Apples
By RedZinger
In a deep skillet, over medium high heat, saute onion in oil until it begins to soften
- 1/2 large onion chopped
- 2 teaspoons oil (olive or canola)
- 1 clove garlic, minced
- 1/2 large stalk celery, chopped
- 1 large apple (such as Fuji, Granny Smith), peeled and cut into bite-size pieces
- 1 tablespoon grated fresh ginger (optional)
- 1 to 2 tablespoons curry powder (Madras curry if you think the kids can handle it)
- 3 to 4 medium-size boneless chicken breasts, cut into bite-size cubes as shown above
- 1/2 cup chicken broth
- salt and pepper to taste
- Suggested garnishes: Plain yogurt, chopped cilantro or mint, sliced almonds or cashews
Blueberry Muffins
By RedZinger
Mix blueberries with the 1/4 cup flour
- 1 cup Blueberries
- 1/4 cup flour
- 1/4 cup butter
- 1 cup sugar
- 1 egg, beaten
- 1 3/4 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/3 cup sugar
- 1 tsp cinnamon
Layered Chicken Three-Cheese Enchilada
By RedZinger
Preheat an oven to 350°F
- 1 Tbs. olive oil
- 1 yellow onion, cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 1 1/4 lb. boneless, skinless chicken breasts, cooked and shredded
- 1 3/4 cups red enchilada sauce
- 9 corn tortillas, each about 6 inches in diameter
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded white cheddar cheese
- 3/4 cup shredded yellow cheddar cheese
- Sliced green onion tops for garnish
- Chopped fresh cilantro for garnish
Parmesan-Roasted Broccoli
By RedZinger
Preheat the oven to 425 degrees F
- 4 to 5 pounds broccoli
- 4 garlic cloves, peeled and thinly sliced
- Good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 3 tablespoons pine nuts, toasted
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons julienned fresh basil leaves (about 12 leaves)
Snickerdoodles
By RedZinger
Mix together shortening, sugar and eggs
- 1 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 3/4 cups flour
- 2 tsp cream of tartar
- 1 tsp soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 2 T sugar