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Recipes
Parmesan Smashed Potatoes
By pchmiel
Place the potatoes and 1 tablespoon salt in a 4-quart saucepan with cold water to cover
- 3 pounds red potatoes, unpeeled
- 1 tablespoon plus 2 teaspoons kosher salt
- 1 1/2 cups half-and-half
- 1/4 pound unsalted butter
- 1/2 cup sour cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon freshly ground black pepper
Spicy Turkey and Green Bean Stir-Fry
By pchmiel
Whisk together honey, rice vinegar, sesame oil, red pepper flakes, salt and pepper, to taste, in a small bowl; set ...
- 2 tablespoons honey
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 pound green beans, washed and trimmed, cut into
- 1-inch pieces
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
Roasted Garlic, Feta and Walnut Dip, Toasted Flat Bread
By pchmiel
Rachael Ray
- 1 medium bulb garlic, end cut off, 1 clove reserved
- 1 tablespoon extra-virgin olive oil, plus some for drizzling
- 1 cup walnut halves, toasted
- 1 1/2 cups feta cheese, crumbles
- 1/2 cup milk
- 1 teaspoon dried oregano
- 1/4 cup flat-leaf parsley, a handful of leaves
- Freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 large clove garlic, reserved from above, cracked away from skin
- 4 flat breads or pitas, cut into wedges and toasted
Linguine with Sausage and Mushrooms
By pchmiel
Bring a pot of salted water to a boil; add the pasta and cook as the label directs
- Kosher salt
- 12 ounces linguine
- 1 tablespoon extra-virgin olive oil
- 1/2 pound sweet Italian sausage, casings removed
- 1 small onion, chopped
- 1 stalk celery, thinly sliced
- 1/2 pound sliced mixed mushrooms
- 2 cloves garlic, chopped
- 4 plum tomatoes, chopped
- 1/2 cup dry white wine or low-sodium chicken broth
- 2/3 cup heavy cream
- 3 tablespoons chopped fresh parsley
- Freshly ground pepper
Easy Homemade Gravy
By pchmiel
Rachael Ray
- 3 tablespoons butter, cut into small pieces
- 3 tablespoons all-purpose flour
- 3 cups turkey or chicken stock
- A palmful of poultry seasoning or ground sage
- Salt and pepper
Orzo with Chicken, Broccoli, and Pesto
By pchmiel
Steam broccoli, covered, for 2 minutes or until crisp-tender
- 2 cups small broccoli florets $
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, peeled
- 1 cup fresh flat-leaf parsley leaves
- 1/4 cup fresh mint leaves
- 1/4 cup (1 ounce) grated fresh Parmesan cheese $
- 1 tablespoon extra-virgin olive oil $
- 1 tablespoon fresh lemon juice $
- 1 tablespoon water
- 1/2 teaspoon salt $
- 1/8 teaspoon coarsely ground black pepper
- 2 cups hot cooked orzo (about 1 cup uncooked rice-shaped pasta)
- 1 1/2 cups shredded cooked chicken breast (about 6 ounces) $
Turkey
By pchmiel
Thaw 24 hours for every 5 lbs or thaw wrapped turkey in cold water, changing water every 30 minutes
- Basic Roast Turkey:
- 1 . Preheat oven 325 degrees. Remove turkey neck
- 2 . Pat turkey dry and put breast side up on rack in roasting pan; season inside and out with salt an dpepper. Fill turkey cavity with chopped onions, carrots, apples and/or fresh herbs, then let stand 30 minutes at room temperature.
- 3 . Brush turkey with melted butter, tent with foil and roast 2 hours for a 10 to 12 lb turkey. Add 15 min for each additional pound.
- 4 . Increase temp to 425 degrees; uncover the turkey, brush with more butter and roast 1 more hour, or until the thigh meat reaches 165 degrees.
Traditional Sweet Potato Casserole
By pchmiel
Cooking Light November 2007
- 2 1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 3/4 cup packed brown sugar
- 1/4 cup butter softened
- 1 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup finely chopped pecans, divided
- Cooking spray
- 2 cups miniture marshmallows
Tomato Salad with Goat Cheese and Basil
By pchmiel
Combine first 5 ingredients in large bowl, stirring with whisk
- 3 Tbsp olive oil
- 1 1/2 Tbsp white wine vinegar
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 1 garlic clove, minced
- 2 Tbsp chopped fresh basil
- 4 medium heirloom tomatoes, cored and cut into 1/2 inch thick wedges
- 1/3 cup small basil leaves
- 1.5 ounces goat cheese crumbled (about 1/3 cup)
CHOCOLATE CREAM-CHEESE AND LEMON CREAM-CHEESE FROSTINGS
By pchmiel
Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate,...
- 4 ounces unsweetened chocolate
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
- 1 3/4 cups whipped cream cheese (about 10 ounces)
- 4 cups confectioners' sugar
- 3 tablespoons fresh lemon juice