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Recipes
Chicken Francese
By dorchuk
In a shallow dish, combine flour, parsley, and salt; mix well
- 1/2 cup all-purpose flour
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 3 eggs
- 4 tablespoons (1/2 stick) butter, divided
- 6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds total), pounded to 1/4-inch thickness
- 2/3 cup white wine or dry vermouth
- 4 tablespoons lemon juice
Pacific Rim Salmon
By dorchuk
* In a small bowl, combine the pineapple juice, soy sauce, horseradish, parsley, 3 teaspoons sesame oil, honey and...
- Ingredients
- 1/2 cup unsweetened pineapple juice
- 1/4 cup soy sauce
- 2 tablespoons prepared horseradish
- 2 tablespoons minced fresh parsley
- 5 teaspoons sesame oil, divided
- 2 teaspoons honey
- 1/2 teaspoon coarsely ground pepper
- 8 salmon fillets (6 ounces each)
- 5 green onions, coarsely chopped
Grilled Pineapple Butterscotch Sundaes Recipe
By dorchuk
Directions Peel, core and cut each pineapple into six spears
- Ingredients
- 2 fresh pineapples
- 6 tablespoons plus 1/2 cup butter, divided
- 2 tablespoons sugar
- 1/4 teaspoon ground nutmeg
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- Dash salt
- 3 cups vanilla ice cream
Chef John's Chicken Marsala
By dorchuk
Season chicken breasts all over with salt and pepper
- 2 skin-on, boneless chicken breast halves
- 1 teaspoon salt and ground black pepper to taste
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 5 white mushrooms, sliced
- 1 shallot, minced
- 1 tablespoon all-purpose flour
- 1 cup Marsala wine
- 2 cups chicken stock
- 2 tablespoons chopped fresh parsley
- 1 teaspoon cold butter
Panna Cotta Recipe
By dorchuk
Warm the milk (don't let it boil), then dissolve the fish glue in it and stir in the flour
- 1 quart (1 liter) cream
- 1 1/8 cups (250 g) granulated sugar
- 3 sheets fish glue or unflavored gelatin (check the the packet for how much you will need to thicken this volume)
- 1 tablespoon all purpose flour
- 1 cup (250 ml) milk
Crab Melts
By dorchuk
Preheat broiler. In a small bowl, mix crab, mayonnaise, celery and green onion until blended
- 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
- 3 tablespoons mayonnaise
- 5 teaspoons finely chopped celery
- 1 tablespoon minced green onion
- 2 English muffins, split
- 4 slices tomato
- 4 slices cheddar cheese (1/2 ounce each)
- 4 slices Monterey Jack cheese (1/2 ounce each)
- Paprika
PORK CHOPS AND GRAPES WITH MUSTARD SAUCE
By dorchuk
Season the pork chops on both sides with salt and pepper
- Four 1/2-inch-thick boneless pork chops (about 1 pound total), trimmed of any fat
- Kosher salt and ground black pepper
- Wondra flour, for dredging the pork chops
- 1 1/2 tablespoons vegetable oil, divided
- 1/4 cup finely chopped yellow onion
- 1 cup seedless red or green grapes, halved
- 1/4 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/2 teaspoon packed dark brown sugar
- 1 tablespoon Dijon mustard
Crab Cakes-Ruth Chris
By dorchuk
Pick through crab meat, removing any shells
- 1 pound lump crab meat
- 1 egg
- 2 tablespoons chopped fresh parsley
- 3 tablespoons cracker meal (5 or 6 saltines, crushed)
- 1/2 cup mayonnaise
- 2 tablespoons Creole mustard
- 1/2 teaspoon ground black pepper
- 1 1/2 tablespoons olive oil
- 1 tablespoon finely diced red bell pepper
- 1 tablespoon finely diced green bell pepper
Double Layer Pecan Pie
By dorchuk
Preheat oven to 375 degrees F
- 1 refrigerated rolled pie crust (from a 15-ounce package)
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup sugar, divided
- 2 teaspoons vanilla extract, divided
- 4 eggs
- 1 cup corn syrup
- 1 1/4 cups chopped pecans
Citrus Bars
By dorchuk
Preheat oven to 350 degrees F
- 1 (18.25-ounce) package lemon cake mix
- 2 eggs, divided
- 1/3 cup vegetable oil
- 1 (8-ounce) package cream cheese, softened
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
- 1/2 cup confectioners' sugar
- 1 tablespoon orange juice