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Recipes
Baked Ziti - Kitchen Boss
By RobinPD
Preheat oven to 400°, middle rack set
- 1 pound ziti rigati
- 2 cups heavy cream
- 1/4 cup fresh ricotta
- 1 cup grated fontinella
- 6 ounces mortadella (have cut in one thicker slice, not thin slices), cut into 1/4" dice
- 1 14.5 ounce can diced tomatoes in juice
- 1 teaspoon salt
- 1/2 cup breadcrumbs (see recipe)
- 2 Tablespoons butter plus extra for greasing pan
Baked Orange-Flavored Chicken (Cook's Illustrated)
By RobinPD
We prefer the flavor and texture of thigh meat for this recipe, though an equal amount of boneless, skinless chicke...
- Marinade and Sauce
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut in 1 1/2- inch pieces
- 3/4 cup low-sodium chicken broth
- 3/4 cup orange juice, plus 1 1/2 teaspoons grated zest, and 8 strips orange peel (each about 2 inches long by 1/2 inch wide) from 2 oranges
- 6 tablespoons distilled white vinegar
- 1/4 cup soy sauce
- 1/2 cup packed dark brown sugar (3 1/2 ounces)
- 3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
- 1 piece fresh ginger (about 1 inch), grated (1 tablespoon)
- 1/4 teaspoon cayenne pepper
- 1 tablespoon cornstarch, plus 2 teaspoons
- 2 tablespoons water (cold)
- 8 small whole dried red chiles (optional)
- Coating and Frying Medium
- 3 large egg whites
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 cup peanut oil
Raichlen's Rub
By RobinPD
An all-purpose barbecue rub (especially good on pork)
- 1/4 cup coarse salt (sea or kosher)
- 1/4 cup dark brown sugar
- 1/4 cup sweet paprika
- 3 tablespoons black pepper
- 1 tablespoon garlic flakes
- 1 tablespoon onion flakes
- 1/2 to 1 teaspoon cayenne pepper
- 1/2 teaspoon celery seeds
Roast Turkey - America's Test Kitchen
By RobinPD
Classic turkey recipe perfect for Thanksgiving, Christmas or whenever you are craving a freshly roasted turkey for ...
- TURKEY:
- 1 turkey (12 to 15 pounds), giblets and neck reserved for gravy, if making
- 3 tablespoons plus 2 teaspoons kosher salt
- 2 teaspoons baking powder
- 12 ounces salt pork, cut into 1⁄4 inch-thick slices and rinsed
- STUFFING:
- 1 1⁄2 pounds (about 15 slices) white sandwich bread, cut into 1⁄2 inch cubes (about 12 cups)
- 4 tablespoons unsalted butter, plus extra for baking dish
- 1 medium onion, chopped fine (about 1 cup)
- 2 celery ribs, chopped fine (about 1 cup)
- Kosher salt
- Ground black pepper
- 2 tablespoons minced fresh thyme leaves
- 1 tablespoon minced fresh marjoram leaves
- 1 tablespoon minced fresh sage leaves
- 1 1⁄2 cups low-sodium chicken broth
- 1 36-inch square cheesecloth, folded in quarters
- 2 large eggs
Braised Red Potatoes with Lemon and Chives
By RobinPD
For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creat...
- 1 1/2 pounds small red potatoes, unpeeled, halved
- 2 cups water
- 3 tablespoons unsalted butter
- 3 garlic cloves, peeled
- 3 sprigs fresh thyme
- 3/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh chives
Quick Chicken Pot Pie (America's Test Kitchen)
By RobinPD
Pillsbury Golden Homestyle biscuits were the winner of our taste test
- 1 package refrigerator biscuits
- Table salt
- 4 tablespoons unsalted butter
- 1 medium onion, minced
- 1 rib celery , chopped fine
- 1/4 cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- 2 3/4 cups low-sodium chicken broth
- 1/2 cup heavy cream or half-and-half
- 2 teaspoons chopped fresh thyme leaves
- 1 (10-ounce) package frozen peas and carrots or same size package frozen mixed vegetables
- 1 rotisserie chicken , skin discarded, meat shredded into large bitesized pieces (4 cups)
- 4 teaspoons lemon juice
- Ground black pepper
Ashkenazic Sour Cream Coffee Cake
By RobinPD
1. Preheat the oven to 350°F (325°F if using a glass pan)
- Streusel Topping:
- 1/2 cup granulated or brown sugar, or 1/4 cup each
- 1/2 cup all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1/4 to 1/2 teaspoon ground nutmeg or cloves (optional)
- 1/4 cup (1/2 stick) unsalted butter or margarine, softened
- 1/2 cup coarsely chopped walnuts or pecans, grated coconut, golden raisins, or chocolate chips, or 1 cup any combination (optional)
- Batter:
- 2 cups all-purpose flour
- 1 teaspoon double-acting baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter or margarine, softened
- 1 cup granulated or brown sugar or 1/2 cup each
- 4 large egg yolks, or 3 large eggs
- 1 cup (8 ounces) sour cream or plain yogurt
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon finely grated lemon zest (optional)
- Glaze (optional):
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla or almond extract
- 1 to 2 tablespoons milk or water
Slow Cooker Bolognese Sauce
By RobinPD
Heat the olive oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 medium carrot, finely chopped
- 3 cloves of garlic, minced
- 1 pound ground beef
- 1 pound ground pork
- 1/8 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk (whole or 2-percent)
- 1 cup white wine
- 2 28-ounce cans of whole peeled tomatoes, drained and finely chopped (juices reserved)
- 1 cup reserved tomato juices
Quinoa Black Bean Burgers
By RobinPD
Bring the quinoa and water to a boil in a saucepan
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup quinoa
- 1/2 cup water
- 1/2 cup bread crumbs
- 1/4 cup minced yellow bell pepper
- 2 tablespoons minced onion
- 1 large clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 teaspoon hot pepper sauce (such as Frank's RedHot®)
- 1 egg
- 3 tablespoons olive oil (if frying)
Yogurt Marinated Chicken Kebabs
By RobinPD
From Mangoes&Curry Leaves, by Jeffery Alford and Naomi Duguid
- 1 lb boneless skinless chicken breasts or thighs
- 1 tbsp minced garlic
- 1/4 cup finely chopped garlic chives, regular chives or scallions
- 1 1/4 tsp salt
- 1/2 tsp freshly ground pepper, or 1/4-1/2 tsp cayenne
- 2 tbsp vegetable or olive oil
- 1/2 cup plain yogurt
- 1 or 2 limes or lemons cut into wedges