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Recipes
Best Prime Rib - America's Test Kitchen
By RobinPD
1. Using sharp knife, cut slits in surface layer of fat, spaced 1 inch apart, in crosshatch pattern, being careful ...
- 1 1 1 (7-pound) first-cut beef standing rib roast (3 bones), meat removed from bones, bones reserved
- Kosher salt and ground black pepper
- 2 2teaspoons 2teaspoons vegetable oil
Mile-High Nachos with Homemade Salsa Recipe - Emeril
By RobinPD
On a large, oven-proof platter, spread 1 layer of chips
- 1 large bag tortilla chips
- 1 can refried beans
- 1 pound pulled pork, shredded cooked beef, or shredded cooked chicken
- 1 1/2 cups grated Pepper Jack cheese
- 1 1/2 cups grated Cheddar
- 3 jalapenos, thinly sliced or minced
- 1 bunch green onions, thinly sliced (both green and white parts)
- Guacamole, to taste
- 8 ounces sour cream
- Emeril's Southwest Essence, to taste
- 1 cup coarsely chopped fresh cilantro leaves
- 1 quart Homemade Salsa
Moist Healthy Bran Muffin Recipe
By RobinPD
This healthy bran muffin recipe produces the most AMAZING muffins, it is the basis for my other muffin recipes
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- 1/2 cup chopped walnuts (optional, although highly recommended)
- 1/2 cup raisins (optional, although highly recommended)
- 1 tsp grated orange peel (packed down semi-firmly)
- 2 1/4 cup almond milk/hemp/soy/rice
- 1/3 cup raw honey or agave
- 1 cup applesauce
- 1 banana
- 1 1/2 tbsp of baking powder
- 1/2 tbsp of baking soda
Oven Crispy Barbecue Chicken
By RobinPD
Pour barbecue sauce in a bowl; coat both sides of chicken breasts with sauce
- 18-oz. bottle barbecue sauce
- 4 to 6 boneless, skinless chicken breasts
- 4 c. crispy rice cereal, crushed
- 1 t. salt
- 1 t. pepper
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. dried parsley
Apple-Orange Oat Bran Muffins
By RobinPD
Nutrition Facts Serving Size 74 g Amount Per Serving Calories 132 Calories from Fat 25 % Daily Value* Total Fat 2
- 1 cup (250 mL) oat bran
- 1/2 cup wheat bran
- 1/4 cup (125 mL) whole wheat flour
- 1 scoop Vega One All-in-One Protein Powder
- 3 tbsp hemp hearts
- 1/4 cup (50 mL) packed brown sugar
- 1-1/2 tsp (7 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2.5 mL) salt
- 1 tsp (5 mL) cinnamon
- 1 tsp nutmeg
- 1 cup (250 mL) buttermilk
- 1 egg
- 1 tbsp (15 mL) grated orange rind
- 2 tbsp (25 mL) orange juice
- 1/4 cup unsweetened applesauce
- 1 peeled and diced apple
- 1/2 cup (125 mL) raisins
- Wheat germ (optional)
Buddy's Famous Chicken Wings
By RobinPD
Whisk together all marinade ingredients
- MARINADE:
- 3 pounds chicken wings, drumettes and wing joints
- 1 Tablespoon butter
- 1/3 cup soy sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup honey
- 1 Tablespoon sherry
- 1 Tablespoon Dijon mustard
- 1 teaspoon dry mustard
- 1 Tablespoon chopped fresh rosemary
- 3 pressed cloves garlic
- 1 fresh red chili, thinly sliced
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Three-Bean Vegetarian Chili
By RobinPD
Cooking Light Slow Cooker Tonight, Oxmoor House 2012
- 1 3/4 cups organic vegetable broth
- 1 cup chopped onion
- 1/4 cup chopped seeded jalapeño pepper (2 peppers)
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
- 2 (14.5-ounce) cans diced tomatoes, undrained
- 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
- 1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
- 1/2 cup reduced-fat sour cream
- 2 ounces shredded Monterey Jack cheese with jalapeño peppers (about 1/2 cup)
- 1/4 cup chopped fresh cilantro
Best French Onion Soup
By RobinPD
From America's Test Kitchen
- Soup
- 3 tablespoons unsalted butter , cut into 3 pieces
- 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
- Table salt
- 2 cups water , plus extra for deglazing
- 1/2 cup dry sherry
- 4 cups low-sodium chicken broth (see note)
- 2 cups beef broth (see note)
- 6 sprigs fresh thyme , tied with kitchen twine
- 1 bay leaf
- Ground black pepper
- Cheese Croutons
- 1 small baguette , cut into 1/2-inch slices
- 8 ounces shredded Gruyère cheese (about 2 1/2 cups)
Butternut Squash Soup
By RobinPD
Put the squash, onion, and potatoes in a large pot
- • 1 medium butternut squash, peeled and cut into large pieces
- • 1 large yellow onion, peeled and coarsely chopped
- • 1⁄2 pound red-skinned boiling potatoes (about 2 or 3), peeled and cut into 1⁄2-inch cubes
- • 6 cups water
- • 4 tablespoons unsalted butter
- • Salt and freshly ground pepper
Roasted Asparagus with Crispy Breadcrumbs
By RobinPD
Preheat oven to 450° with a rack set in the middle
- 1 pound medium-thick stalks asparagus
- Extra virgin olive oil
- Coarse Kosher or sea salt
- 1/4 cup breadcrumbs (see recipe)
- Chunk of Parmesan for grating