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Recipes
Vietnamese-Spiced Rub
By tonyglib
Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over meat
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons ground coriander
- 3/4 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 1 tablespoon bottled minced ginger
- 2 teaspoons bottled minced garlic
Balsamic Meat Sauce
By tonyglib
1. Remove casing and brown Italian sausage in a separate skillet
- 1 lb hot Italian sausage (from Bari)
- 1 cup chopped onion
- 2 diced bell peppers
- 5-10 cloves garlic, minced
- 1/2 cup chopped parsley
- 1/4 cup olive oil
- 2 (28 ounce) cans crushed tomatoes (Contadina)
- 2 teaspoons salt
- 1/2 cup of balsamic vinegar
- 1 bay leaf
- 1 (6 ounce) can tomato paste
- 3/4 teaspoon dried basil
- 1/2 teaspoon ground black pepper
Biscuit-Topped Chicken Potpie
By tonyglib
Preheat oven to 425°. Melt butter in a large nonstick skillet over medium-high heat
- 1 tablespoon butter
- 2 cups chopped leek
- 1/4 cup chopped shallot
- 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme
- 1 1/2 cups refrigerated diced potatoes with onions (such as Simply Potatoes)
- 1/3 cup dry white wine
- 1 teaspoon Dijon mustard
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 2 cups chopped roasted chicken breast
- 1 1/2 cups frozen mixed vegetables
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 tablespoons cornstarch
- 2 tablespoons water
- 2/3 cup half-and-half
- Cooking spray
- 1 1/4 cups low-fat baking mix (such as Bisquick Heart Smart)
- 1/2 cup fat-free milk
- 1 large egg white, lightly beaten
10-MINUTE THAI BASIL CHICKEN (GAI PAD KRAPOW)
By tonyglib
Instructions In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes
- 3 to 4 tablespoons oil
- 3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced
- 3 shallots, thinly sliced
- 5 cloves garlic, sliced
- 1 pound ground chicken
- 2 teaspoons sugar or honey
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1/3 cup low sodium chicken broth or water
- 1 bunch holy or Thai basil leaves
Dirty Rice Dressing
By tonyglib
1. Heat medium saucepot over medium heat
- 1 lb. ground pork
- 1 lb. ground chuck
- 2 cups chopped onions
- 1 cup chopped green bell pepper
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 1/2 cup dark roux
- 1 tablespoon Tony Chachere's Creole Seasoning
- 1 teaspoon salt
- 6 cups beef stock
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- or 1 tablespoon fresh thyme
- 1 teaspoon hot sauce
- 1 teaspoon black pepper
- 1/4 cup chopped parsley
- 1/2 cup chopped green onions
- 15 cups packed cooked
- Toro Brand Rice
Spicy Chicken Stew
By tonyglib
Place potatoes, corn, celery, carrots, onion and garlic in slow cooker
- 2 baking potatoes (about 1 1/2 lb.), peeled and cut into chunks (3 1/3 cups) $
- 1 (10 oz.) package frozen sweet corn
- 2 stalks celery, chopped $
- 2 carrots, peeled and cut into chunks (1 cup) $
- 1 onion, thickly sliced $
- 2 cloves garlic, minced $
- 1 (12.5 oz.) jar salsa $
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chile powder
- 1/2 teaspoon black pepper
- 1 skinless, boneless chicken breast, halved (about 1 lb.) $
- 4 skinless, boneless chicken thighs (about 10.5 oz.) $
- 2 1/2 cups chicken broth $
- 4 (6 inch) fresh corn tortillas, cut into strips
Asian-Style Orange Pork and Noodles
By tonyglib
In a small bowl, stir together orange juice, hoisin sauce, vinegar, ketchup, and 3/4 teaspoon salt; set sauce aside
- 3/4 cup fresh orange juice
- 1/4 cup dark hoisin sauce
- 3 tablespoons cider vinegar
- 2 tablespoons ketchup
- Coarse salt
- 1 large head broccoli, about 1 1/3 pounds
- 8 ounces wide egg noodles
- 8 ounces sugar snap peas, or snow peas, trimmed
- 2 tablespoons vegetable oil
- 1 pound boneless pork loin or tenderloin, sliced 1/2 inch thick, each slice cut into 1/2-inch-wide strips
- 3 tablespoons cornstarch
Cajun Rub
By tonyglib
Mix all in together and rub liberally
- 1 tablespoon of hot smoked Spanish paprika
- 1 tablespoon of Cajun blackened seasoning
- 1 teaspoon Mexican oregano
- 1 teaspoon black and white seasoning
- 1 teaspoon seasoned pepper
- 1 teaspoon ground chipotle
- 1 teaspoon cumin
Quinoa Patties
By tonyglib
Mix all ingredients in bowl, Add oil to large pan Heat to Med-Low Cook roughly 7-8 ,minutes per side How To Cook...
- 2 1/2 cup(s) cooked quinoa
- 4 large egg(s), Beaten
- 1/2 tsp sea salt
- 1/3 cup(s) chives, finely chopped
- 1 small uncooked onion(s), finely chopped
- 1/3 cup(s) grated Parmesan cheese
- 3 clove(s) (medium) garlic clove(s), finely chopped
- 1 cup(s) Progresso® Bread Crumbs Parmesan Breadcrumbs
- 1 Tbsp Bertolli Extra virgin olive oil
15-MINUTE COCONUT CURRY NOODLE SOUP
By tonyglib
In a large pot over medium heat, add the oil, garlic, ginger, and Thai red curry paste
- 2 tablespoons oil
- 3 garlic cloves, chopped
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 8 oz. boneless chicken breast or thighs, sliced
- 4 cups chicken broth
- 1 cup water
- 2 tablespoons fish sauce
- 2/3 cup coconut milk
- 6 oz. dried rice vermicelli noodles
- 1 lime, juiced
- Sliced red onion, red chilis, cilantro, scallions to garnish