RobinPD's profile page
Recipes
Chicken Paprikash - America's Test Kitchen
By RobinPD
Test Kitchen Discoveries Bone-in, skin-on chicken pieces gave us the best flavor of all the possibilities we tes...
- Use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks. Reduced-fat sour cream can be used in this recipe. We like to serve this chicken over egg noodles or rice.
- 3 pounds bone-in, skin-on chicken pieces (see note)
- Salt and pepper
- 1 tablespoon vegetable oil
- 2 onions , chopped fine
- 2 red bell peppers , stemmed, seeded, and sliced thin
- 1-2 garlic clove , minced
- 2 tablespoons tomato paste
- 1/4 cup sweet paprika
- 2 tablespoons all-purpose flour
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup sour cream (see note)
Smoked Chicken
By RobinPD
1. Dissolve salt and sugar in 4 quarts cold water in large container
- 1 cup salt
- 1 cup sugar
- 6 pounds bone-in chicken parts (breasts, thighs, and drumsticks), trimmed
- 3 tablespoons vegetable oil
- Pepper
- Large disposable Aluminum roasting pan (if using charcoal) or disposable aluminum pie plate (if using gas)
- 2 wood chunks soaked in water for 30 minutes and drained (if using charcoal) or 3 cups wood chips, half of chips soaked in water for 30 minutes and drained (if using gas)
Roasted Rosemary Chicken
By RobinPD
From Kitchen Boss
- 1 3- 3 1/2 pound fryer
- 1 small lemon, quartered
- 1 small onion, quartered
- 1 small head garlic, quartered, loose, papery skin discarded, no need to peel all
- 2 sprigs rosemary, chopped into 2" pieces
- Coarse Kosher salt
- Black pepper
- 1 Tablespoon butter
- 1 Tablespoon chopped parsley
Oven-Barbecued Spareribs with Lapsang Souchong Tea
By RobinPD
To make this recipe, you will need a baking stone, a sturdy baking sheet with a 1-inch rim, and a wire cooling rack...
- Rub
- 6 tablespoons mustard (yellow)
- 2 tablespoons ketchup
- 3 medium cloves garlic, minced or pressed through
- garlic press (about 1 tablespoon)
- 2 teaspoons ground black pepper
- 1 tablespoon sweet paprika
- 1 tablespoon chili powder
- 1/2 teaspoon cayenne pepper
- 1 1/2 tablespoons kosher salt
- 3 tablespoons brown sugar
- Ribs
- 2 racks St. Louis-style spareribs, 2 1/2 to 3 pounds each, trimmed of surface fat, membrane removed (see illustrations below), each rack cut in half
- 1/4 cup Lapsang Souchong tea leaves (finely ground)-from about 10 tea bags, or 1/2 cup loose tea leaves ground to a powder in a spice grinder)
- 1/2 cup apple juice
Meatloaf Muffins with Barbecue Sauce
By RobinPD
Preheat oven to 450 degrees F
- 1 2/3 to 1 3/4 pounds ground sirloin
- 1 medium onion, cut into chunks
- 2 ribs celery from the heart of the stalk, cut into 2-inch pieces
- 1 green bell pepper
- 1 large egg plus a splash of milk, beaten
- 1 cup plain bread crumbs
- 2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
- 1 cup smoky barbecue sauce
- 1/2 cup tomato salsa
- 1 tablespoon Worcestershire sauce
- Vegetable oil or extra-virgin olive oil
Oven-Fried Chicken
By RobinPD
From America's Test Kitchen
- 5 ounces melba toast — broken into small pieces (by hand)
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon dijon mustard
- 1 tablespoon fresh thyme — finely minced (or 1 tsp dried)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 3 pounds chicken pieces — (see notes) bone-in, skinless
- Salt and pepper
Stuffed Pork Chops - America's Test Kitchen
By RobinPD
These stuffed pork chops may be served with All-Purpose Gravy, applesauce, or Quick Ginger-Apple Chutney
- Chops
- 4 bone-in rib loin pork chops 1 1/2 inches thick (about 12 ounces each)
- 3/4 cup packed light brown sugar
- 1/2 cup kosher salt (Diamond Crystal), or 6 tablespoons Morton Kosher Salt, or 1/4 cup table salt
- ground black pepper
- 1 tablespoon vegetable oil
- Stuffing
- 3 tablespoons unsalted butter
- 1 small onion, diced small
- 1 medium rib celery, diced small
- 1/2 teaspoon table salt
- 2 cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 2 teaspoons minced fresh thyme leaves
- 1 tablespoon minced fresh parsley leaves
- 2 cups bread cubes (1/4 inch cubes) from 1 baguette
- 2 tablespoons heavy cream
- 1/8 teaspoon ground black pepper
Pan-Seared Steaks with Balsamic Onions
By RobinPD
The sweet-and-tangy bite of onions brings out the best in good steaks
- The cooking times here yield medium-rare steaks. Because the sauce is so rich, we think three steaks (the maximum you can fit comfortably in a large skillet) will feed four people when sliced thin.
- 3 tablespoons vegetable oil
- 2 large red onions , peeled and cut into 1/2-inch rounds, rings separated
- 3 boneless strip steaks (8- to 10-ounce), 1 to 1 1/4 inches thick
- 3 cloves garlic , minced
- 1/2 cup balsamic vinegar plus 1 additional tablespoon
- 1 teaspoon minced fresh rosemary
- 1 tablespoon light brown sugar
Pastitsio - Baked Pasta with Meat and Bechamel Topping
By RobinPD
This recipe will yield about 24 servings depending upon the size of your pieces
- For the bechamel sauce:
- 1/2 1/2 1/2 cup olive oil
- 2 2 2 lbs. ground beef (or ground lamb, or a mixture of both)
- 1 1 1 large yellow onion, chopped
- 1 1 1 cup dry white wine
- 1 14 1 14 1 14 oz. can tomato puree or sauce
- 3 3 3 tbsp. chopped fresh parsley
- 1/2 1/2 1/2 tsp. ground allspice
- 1 1 1 tsp. ground cinnamon
- 1 1/2 1 1/2 1/2 cups grated Parmesan cheese (or Kefalotyri if available)
- to and freshly ground black pepper to taste
- 3 3 3 tbsp. breadcrumbs
- 1 1 1 pkg. #2 Macaroni for Pastitsio (500g)- available at Greek or ethnic groceries. You can substitute ziti or penne
- 4 4 4 egg whites (reserve the yolks for bechamel sauce)
- 1/2 1/2 1/2 cup unsalted butter (1 stick)
- 1 1 1 cup unsalted butter (2 sticks)
- 1 1 1 cup all purpose flour
- 1 1 1 quart milk, warmed
- 8 8 8 egg yolks, beaten lightly
- pinch a pinch of ground nutmeg
Carrot Bran Muffins
By RobinPD
Enjoy these tasty, nutrient-packed Carrot Bran Muffins along with a glass of milk and some fruit for an easy, fast ...
- 1 1/2 cup whole wheat flour (375 mL)
- 1 1/2 cup bran cereal (All-Bran or 100% Bran)
- 1 cup raisins (250 mL)
- 1 cup grated carrots (250 mL)
- 1/2 cup brown sugar (125 mL)
- 1 tablespoon cinnamon (15 mL)
- 1 teaspoon each baking powder and baking soda (5 mL)
- 1 3/4 cup buttermilk (430 mL)
- 1/4 cup canola oil (60 mL)
- 1 egg, lightly beaten
- Grated rind of 1 lemon or orange