Menu Enter a recipe name, ingredient, keyword...

Gibby's profile page

Recipes

Peach Salsa

Peach Salsa

By

A refreshing salsa for an accompaniment to fish, chicken or calamari

  • 2 cups peeled diced peaches
  • 1 cup diced plum tomatoes
  • 1/2 cup diced green onion
  • 1/4 diced red pepper
  • 2 tbsp lime juice (1 lime)
  • 2 tsp chili pepper
  • 1 tbsp cilantro
  • dash of ground ginger
  • dash of garlic powder
  • 1 tbsp orange juice
  • 1 tsp of fresh ground pepper
  • 2 tbsp of honey
5/5 (1 Votes)

Navy Bean Soup

Navy Bean Soup

By

emeril does it again! Simple, hearty and comforting

  • 2 tablespoons olive oil
  • 1 ham hock, skin scored
  • 2 onions, chopped
  • 2 celery ribs, chopped
  • 1 smoked ham hock, skin scored
  • 1 bay leaf
  • 6 ounces chopped Canadian bacon or ham
  • 2 medium carrots, chopped
  • 2 teaspoons minced garlic
  • 3 sprigs fresh thyme
  • 1/2 teaspoon crushed red pepper
  • 1 pound dried navy beans, soaked overnight and drained
  • One 14.5 ounce can diced tomatoes, with juices
  • 1 quart low-sodium chicken broth
  • 4 cups water
  • 4 teaspoons chopped fresh marjoram
  • Salt and freshly ground black pepper
0/5 (0 Votes)

Tunnel Barbeque Sauce

Tunnel Barbeque Sauce

By

Tunnel Bar-B-Q in Windsor, Ontario right near the Detroit-Windsor Boarder Tunnel has been around for over 50 years

  • 1/2 cup ketchup
  • 1/2 cup prepared mustard
  • 1/2 cup vinegar white
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoon chile powder
  • 1/4 cup white sugar
4/5 (2 Votes)

Jambalaya Diavolo by Bobby Flay

Jambalaya Diavolo by Bobby Flay

By

A wonderful Cajan Style Jamalaya from the Master of Master chefs

  • 2 red bell peppers
  • 4 plum tomatoes, halved
  • 5 cloves garlic, peeled, plus 3 cloves, thinly sliced
  • 6 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons chipotle puree, depending on how spicy you like it
  • 12 ounces Spanish style chorizo, sliced in 1/4-inch thick slices
  • 1 large Spanish onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes
  • 2 cups long-grain white rice
  • 1/2 cup vodka
  • 2 to 3 cups lobster stock
  • 1 tablespoon finely chopped fresh oregano leaves
  • 1 pound cultivated mussels, scrubbed
  • 2 steamed lobsters (1 1/2 pounds each) meat removed
  • 1 pound jumbo lump crabmeat
  • 3 tablespoons chopped fresh basil leaves
  • 1/4 cup coarsely chopped fresh parsley leaves
  • 1/4 cup thinly sliced green onions
4/5 (4 Votes)

Chicken Liver Pasta

Chicken Liver Pasta

By

Outstanding chopped tomato based pasta with chicken livers

  • 2 tbsp canola oil
  • 1 medium onion finely chopped
  • 1 28 oz can of chopped Roma Tomatoes
  • 3/4 tsp of salt
  • 1 tsp fresh ground pepper
  • 1/2 tsp of crushed red chilli peppers
  • 1 tsp of basil
  • 2 tbsp of butter
  • 1 tps canola oil
  • 1 lb of chicken livers, trimmed and quartered
  • 2 tbsp of dried parsley or 1/3 cup of fresh italian finely chopped.
  • 3/4 lb of linguine
0/5 (0 Votes)

Leg of Lamb, Honey-Vinegar with Fennel and Carrots

Leg of Lamb, Honey-Vinegar with Fennel and Carrots

By

Recipe from Bon Appitit

  • 2 garlic cloves, chopped
  • 1 cup fresh flat-leaf parsley leaves
  • 1 tablespoon fennel seeds, crushed
  • 1/2 cup fennel fronds plus more for serving
  • 1/2 cup olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 lb 7–9 lb. bone-in leg of lamb, tied
  • 1/2 cup red wine vinegar
  • 1/3 cup honey
  • 4 fennel bulbs, sliced 1/2” thick
  • 16 small carrots (about 2 lb.), unpeeled, halved lengthwise if large
0/5 (0 Votes)