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Recipes
Emeril's Best Beef Pressure-Cooker Stew
By RobinPD
Emeril's Best Beef Pressure-Cooker Stew is going to quickly become a favorite in you household, because of the easy...
- STEW:
- 1 tablespoon Essence, recipe follows
- 1 tablespoon all-purpose flour
- 1 pound beef stew meat, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 medium yellow onion, cut into a medium dice
- 2 stalks celery, cut into a medium dice
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup button mushrooms, quartered
- 1 tablespoon garlic, chopped
- 1 bay leaf
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, chopped
- 1 cup dry red wine
- 2 1/2 cups beef broth
- 3 parsnips, peeled and cubed
- 2 turnips, peeled and cut into 1/2-inch cubes
- 2 cups collard greens, chopped
- 2 tablespoons fresh parsley leaves, chopped
- rice, for serving
- EMERIL'S ESSENCE:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Turkey Tetrazzini Pasta
By RobinPD
Microwaving or reheating leftover turkey in the oven often dries it out
- 2 tablespoons unsalted butter
- 10 ounces white mushrooms, sliced thin
- Salt and pepper
- 2 garlic cloves, minced
- 1 cup heavy cream
- 1 tablespoon dry sherry
- 1 1/2 cups grated Parmesan cheese
- 1 pound spaghetti
- 3 cups cooked turkey meat, cut into bited-sized pieces (see tip above)
- 2 cups frozen peas, thawed
Steak a la Buddy
By RobinPD
From Kitchen Boss
- 4 1" thick NY strip steaks – approximately 10-12 ounces
- Kosher salt
- 1 large Spanish onion, sliced thin lengthwise
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon coarse black pepper
- 1/4 cup red wine
- 1/4 cup rich stock – chicken or beef
Pressure-Cooker Chicken Broth - Cook's Illustrated
By RobinPD
Makes 3 Quarts If using a 6-quart stovetop or electric pressure cooker, this recipe will fill a 6-quart pot two-th...
- 1 tablespoon vegetable oil
- 3 pounds bone-in chicken pieces (leg quarters, backs and/or wings), hacked with meat cleaver into 2-inch pieces
- 1 onion, chopped
- 3 garlic cloves, lightly crushed, skins discarded
- 3 quarts water
- 1 teaspoon salt
- 3 bay leaves
Roasted Butternut Squash Soup
By RobinPD
1. Adjust oven rack to middle position and heat oven to 450 degrees
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cut into 1 1/2-inch chunks (see related Step by Step)
- 1 1/2 pounds Golden Delicious apples, peeled, cored, and chopped
- 3 medium shallots, peeled and quartered
- 1/4 cup vegetable oil
- Salt and pepper
- 4 cups low-sodium chicken broth (see note)
- 1 tablespoon maple syrup
- 1 teaspoon cider vinegar
- 1/8 teaspoon ground nutmeg
- 1/4 cup heavy cream
Spaghetti Bolognese
By RobinPD
From Kitchen Boss
- 1/4 cup unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, small dice
- 2 medium carrots, small dice
- 2 medium stalks celery, small dice
- Salt and pepper
- 1 pound ground chuck
- 1 pound ground pork
- 1/2 cup dry white wine (or more)
- 1 bay leaf
- 3 cups strained tomatoes
- 1 cup water (or strained tomato juice)
- Cream (optional)
- Few gratings nutmeg
Roast Pork and Potatoes
By RobinPD
In a large bowl, combine the first six ingredients
- 1 envelope onion soup mix
- 2 garlic cloves, minced
- 1 tablespoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cloves
- 3 cups water, divided
- 1 bone-in pork loin roast (4 to 5 pounds)
- 2 to 3 pounds small red potatoes, cut in half
- 1-1/2 cups sliced onions
Veal Marsala with Egg Fettuccini
By RobinPD
From Rachael Ray
- 1 1/2 pounds veal cutlets for scaloppini
- Salt and pepper
- 1/2 cup flour
- 4 tablespoons butter
- 1/4 cup extra-virgin olive oil, 4 turns of the pan total
- 1 large or 2 small shallots, chopped
- 24 crimini (baby portobello) mushrooms, thinly sliced
- 1 cup Marsala
- 1/2 cup beef stock, from canned soups aisle
- 1 box, 12 to 14 ounces, egg fettuccini, cooked to al dente
- Finely chopped flat leaf parsley, for garnish
Beer Can Chicken for a Charcoal Grill
By RobinPD
From America's Test Kitchen
- 1/2 cup sweet paprika
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon dried thyme
- 2 teaspoons ground celery seed
- 2 teaspoons ground black pepper
- 2 teaspoons cayenne pepper
- 2 cups wood chips, or 2 (3-inch) wood chunks
- 1 whole chicken(about 3 1/2 pounds)
- 1 can beer(12-ounce), see note
- 2 bay leaves
- Large disposable aluminum baking pan(13 by 9-inch)
Penne with Sun-Dried Tomato Pesto
By RobinPD
From Giada de Laurentiis
- 12 ounces penne pasta
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 garlic cloves
- Salt and freshly ground black pepper
- 1 cup (packed) fresh basil leaves
- 1/2 cup freshly grated Parmesan