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Recipes
Muffulettas
By Pollin
Whisk the first 3 ingredients in a large bowl to blend
- 1/4 cup red wine vinegar
- 2 garlic cloves, peeled and minced
- 1 teaspoon dried oregano
- 1/3 cup olive oil
- 10 large pitted green olives, chopped
- 1/3 cup pitted, chopped kalamata olives
- 1/4 cup chopped roasted red bell peppers
- Salt and freshly ground black pepper
- 1 (1-pound) round bread loaf (about 7 inches in diameter and 3 inches high)
- 4 ounces thinly sliced ham
- 4 ounces thinly sliced mortadella
- 4 ounces thinly sliced salami
- 4 ounces sliced provolone
- 1/2 red onion, thinly sliced
- 1 1/2 ounces arugula leaves
Banana Bread w/ Sour Cream
By Pollin
Grease 1 large loaf pan. 2 Cream margarine, sugar, eggs and vanilla
- 1/2 cup margarine or 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed banana
- 1/2 cup chopped nuts (omit if you don't like nuts)
- 1/2 cup sour cream
- Read more at: http://www.food.com/recipe/sour-cream-banana-bread-9351?oc=linkback
Capellini Capricciosi (Spicy Capellini)
By Pollin
In a large, nonreactive skillet, heat 3 Tbs
- 1/3 cup olive oil
- 8 slices of bacon, chopped
- 2 medium onions, thinly sliced
- 10 peperoncini, drained, seeded and chopped
- 3 cups crushed peeled Italian tomatoes (about one 35-oz. can, drained)
- 1/4 tsp. salt
- 1 lb. capellini (angel hair) pasta
- 3/4 cup freshly grated Parmigiano-Reggiano (see "How to buy real Parmigiano Reggiano")
- 1/3 cup chopped flat-leaf parsley (optional)
Chicken Chili
By Pollin
Cook onions, and garlic in oil over medium-low heat for 10 minutes, until translucent
- 3 chopped yellow onions
- 1/8 cup olive oil
- 4 cloves of garlic chopped
- 3 bell peppers, cored, seeded and large dice (red and yellow)
- 2 lbs ground chicken
- 2 15 oz can light red kidney beans
- 2 28 oz can whole peeled tomatoes
- 1/4 tsp cayenne pepper
- 2 tsp Choula
- 2 tablespoons brown sugar
- 2 tablespoons worcestshire
- 1 tsp salt
- 1/2 tsp Lawry's
- 2 1/2 tablespoons chili powder
- 2 1/2 tablespoons ground cumin
- 3 tablespoons smoked paprika
- a few generous splashes of chicken stock (if chili gets too thick)
- sour cream and shredded cheese for serving
Beef, Broccoli & Crisp Garlic Saute
By Pollin
Cut the beef across the grain into strips 3 inches long and 1/4 inch thick
- 1-1 1/2 lbs flank steak
- 1 Tbsp cornstarch
- 1/4 tsp each salt and sugar
- 1/8 tsp baking soda
- 2 Tbsp canola oil
- 3 cloves garlic, thinly sliced
- 1/4 tsp red pepper flakes
- 2 cups small broccoli florets
- 3 Tbsp dry white wine
- 2 Tbsp soy sauce
- Cooked white rice
Cream Cheese Frosting
By Pollin
Meanwhile, make the frosting
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Best Pasta Salad Ever
By Pollin
1. Cook the tortellini according to the package directions, drain, rinse with cold water, and refrigerate until coo...
- 1 19 ounce package of frozen three-cheese tortellini (Safeway had their five-cheese brand on sale, so that’s what I used)
- 1 lb bacon
- 4 cups chopped broccoli
- 1 pint grape tomatoes, halved
- 2 green onions, finely chopped
- 1 cup bottled coleslaw dressing (I could only find one brand – Hidden Valley)
Chicken Marsala
By Pollin
Season the sliced chicken breasts to taste on both sides
- 4 chicken breasts, boneless and skinless, halved
- 1 1/2 cups crimini mushrooms, sliced
- 1 shallot, minced
- 2 garlic cloves, minced
- 1/2 cup Marsala wine
- 1 cup chicken stock
- 1/2 cup full-fat coconut milk
- Fresh parsley, minced (to garnish)
- Cooking fat
- Sea salt and freshly ground black pepper
Feta & Vegetable Rotini Salad
By Pollin
Tricolor rotini pasta, feta cheese, cherry tomatoes, cucumbers, black olives, red onions and Italian dressing combi...
- 3 cups tricolor rotini pasta, cooked, drained and cooled
- 1 cup ATHENOS Traditional Crumbled Feta Cheese
- 1 cup cherry tomatoes, halved
- 1 cup cucumbers, chopped
- 1/2 cup black olives, sliced
- 1/2 cup KRAFT Zesty Italian Dressing
- 1/4 cup red onions, finely chopped
Egg Salad Sandwich with Avocado and Watercress
By Pollin
Cook the eggs 10 minutes in a saucepan of simmering water to cover
- * 6 eggs
- cup * 1/4 cup mayonnaise, plus extra, if you like, for spreading
- teaspoon * 1 teaspoon Dijon mustard
- * 1/2 lemon, juiced
- * Salt and freshly ground black pepper
- slices * 8 slices whole grain bread, toasted
- * 1 avocado, halved, peeled, seeded and sliced lengthwise
- bunch * 1/2 bunch watercress, stems trimmed