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Recipes
Slow-Cooker Recipe: Classic Beef Stew
By RobinPD
Jane Kirby, Real Simple MARCH 2004
- 4 pounds bottom round, well trimmed and cut into 2-inch pieces
- 1 cup all-purpose flour
- 1/3 cup olive oil (plus more if needed)
- 2 large onions, diced (2 cups)
- 1 6-ounce can tomato paste
- 1 cup dry red wine
- 1 pound potatoes, cut into 2-inch pieces (about 4 cups)
- 1/2 pound baby carrots (about 2 cups)
- 2 cups beef broth
- 1 tablespoon kosher salt
- 1 teaspoon dried thyme leaves
- 1 bay leaf
- 1 cup frozen peas, thawed
Baked Ziti
By RobinPD
1. Preheat the oven to 475°F
- 1 28-ounce can whole peeled tomatoes
- 1 tablespoon olive oil
- 6 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- Salt and pepper
- 3 cups water
- 12 ounces ziti
- 1/2 cup heavy cream
- 1 ounce Parmesan cheese
- 1/4 cup chopped fresh basil
- 4 ounces mozzarella, shredded
5-Ingredient Easy Chili
By RobinPD
In a large stockpot, cook ground beef or turkey over medium-high heat until browned, stirring frequently
- 1 lb. ground beef or turkey*
- 1 small white onion, diced
- 3 (15 oz.) cans diced tomatoes with green chiles
- 2 (15 oz.) cans beans, drained (black beans, kidney beans, a combo, or whatever you like)
- 2 Tbsp. chili powder
- (optional toppings: shredded cheese, chopped green onions, sour cream, cilantro, etc.)
Oven-Grilled Beef Ribs
By RobinPD
1. Preheat oven to 275 F. 2
- 1 rack beef ribs (6-8 ribs per rack)
- 1 1/4 cup brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 1/2 tablespoons pepper
- 1 1/2 tablespoons cayenne
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 cup barbecue sauce
Roasted Chicken with Balsamic Vinaigrette
By RobinPD
Recipe courtesy Giada De Laurentiis
- 1/4 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (reserve for later)
- 2 garlic cloves, chopped
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 (4-pound) whole chicken, cut into pieces
- 1/2 cup low-salt chicken broth
- 1 tablespoon chopped fresh parsley leaves
Glazed Salmon
By RobinPD
Why this recipe works: Our teriyaki-inspired glaze complemented the fatty salmon and stuck to the fish thanks to a...
- Salmon
- 1 teaspoon light brown sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cornstarch
- 4 center-cut skin-on salmon fillets, 6 to 8 ounces each (see note)
- Ground black pepper
- 1 teaspoon vegetable oil
- 1 recipe glaze (see below)
- Glaze
- 2 tablespoons ketchup
- 2 tablespoons hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons Asian chili-garlic sauce
- 1 teaspoon grated fresh ginger
Seriously Sloppy Joes
By RobinPD
Growing up, sloppy joes were a favourite for many of us! While the original is still pure joy, try these grown-up v...
- vegetable oil
- 1 onion, chopped
- 1 green pepper, chopped
- 1 Ib (500 g) ground beef
- 1 tsp (5 mL) bottled chopped garlic or 1 garlic clove, minced
- 1 tsp (5 mL) Worcestershire
- 1/2 tsp (2 mL) each dried basil and thyme leaves
- 1/4 tsp (1 mL) each salt and pepper
- 1 cup (250 mL) tomato pasta sauce
- 1/4 cup (50 mL) barbecue sauce
- hamburger buns (optional)
Chicken Drumsticks, Ethiopian Style
By RobinPD
You can do this with chicken wings or thighs, too, but don't use breasts — they will dry out
- Spice Mix:
- 3-4 pounds chicken legs, thighs or wings
- 2 Tbsp peanut oil, or melted butter (or ghee)
- Salt
- Lemons or limes for serving
- 2 Tbsp sweet paprika
- 1 Tbsp hot paprika, or 1-2 teaspoons cayenne
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon ground fenugreek
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
Perfect Cheesecake
By RobinPD
Based on a master recipe, from the master of baking herself, Dorie Greenspan
- Crust
- 2 packages Graham crackers (10 ounces or 150 g) yielding 2 1/4 cups (500ml) crumbs
- 2 Tbsp sugar
- Pinch salt
- 5 Tbsp (70 g) unsalted butter (if using salted butter, omit the pinch of salt), melted
- Filling
- 2 pounds cream cheese (900 g), room temperature
- 1 1/3 cup granulated sugar (270 g)
- Pinch of salt
- 2 teaspoons vanilla
- 4 large eggs
- 2/3 cup sour cream (160 ml)
- 2/3 cup heavy whipping cream (160 ml)
- Toppings
- 2 cups sour cream (475 ml)
- 1/3 cup powdered sugar (35 g)
- 1 teaspoon vanilla
- 12 ounces (340 g) fresh raspberries
- 1/2 cup granulated sugar (100 g)
- 1/2 cup water (120 ml)
- Special equipment needed
- 9 -inch, 2 3/4-inch high springform pan
- Heavy-duty, 18-inch wide aluminum foil
- A large, high-sided roasting pan
Pan-Seared Chicken Breasts
By RobinPD
For the best results, buy similarly sized chicken breasts
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- 2 teaspoons kosher salt or 1 teaspoon table salt
- 1 tablespoon vegetable oil
- 2 tablespoons unsalted butter, melted
- 1 tablespoon unbleached all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon ground black pepper
- 1 recipe pan sauce, optional (see related recipes)