Tonyglib's profile page
Recipes
Cajun Style Baked Sweet Potato
By tonyglib
1.Preheat oven to 375 degrees F (190 degrees C)
- 1 1/2 teaspoons paprika
- 1 teaspoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 large sweet potatoes
- 1 1/2 teaspoons olive oil
Chermoula Sauce
By tonyglib
Chermoula is a versatile North African herb-and-spice sauce
- 1 cup fresh parsley leaves
- 1 cup fresh cilantro leaves
- 1 tablespoon paprika
- 3 tablespoons less-sodium beef broth
- 2 tablespoons fresh lime juice
- 1 tablespoon extravirgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 2 garlic cloves, peeled
Japanese Ramen Noodle Soup
By tonyglib
In a pot of boiling water, cook the ramen noodles for 5min then strain
- 3 cups of vegetable stock
- 2 cups water
- 3 garlic cloves
- 4 tbsp soy sauce
- 1 tsp worsterchire sauce
- 1/2 tsp chinese five spice
- 1 tsp white sugar (optional)
- 255g ramen noodles
- 1/4 cup sliced green onions, thinly sliced
- 1 cup Chinese cabbage, thinly sliced
- 1 sheet of sliced nori seaweed paper, thinly sliced (optional)
- sprinkle of sesame seeds (optional)
Balsamic Roasted Red Potatoes
By tonyglib
Nutritional Analysis: One serving (3/4 cup) 184 calories, 5 g fat (1 g saturated fat) 0 cholesterol 306 mg
- 2 tablespoons olive or canola oil
- 2 pounds small red potatoes, quartered
- 1 tablespoon finely chopped green onion
- 6 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1/8 teaspoon ground nutmeg
- 1/4 cup balsamic vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
Cast Iron Skillet Steak
By tonyglib
Choose your cut This is a 16-ounce prime ribeye steak, cut ½-inch thick
- Steak
- Butter
- Salt
Cheeseburger Pasta
By tonyglib
Weight Watchers Points per serving: 8 Nutrition Facts: 1-1/2 cups equals 391 calories, 12 g fat (6 g saturated f...
- 1-1/2 cups uncooked whole wheat penne pasta
- 3/4 pound lean ground beef (90% lean)
- 2 tablespoons finely chopped onion
- 1 can (14-1/2 ounces) no-salt-added diced tomatoes
- 2 tablespoons dill pickle relish
- 2 tablespoons prepared mustard
- 2 tablespoons ketchup
- 1 teaspoon steak seasoning
- 1/4 teaspoon seasoned salt
- 3/4 cup shredded reduced-fat cheddar cheese
- Chopped green onions, optional
Pressure Cooker Chicken, Lentil, and Bacon Stew With Carrots Recipe
By tonyglib
A rich and hearty chicken and lentil stew made in just 30 minutes with the pressure cooker
- 2 tablespoons extra-virgin olive oil, plus more for serving
- 8 ounces slab bacon or pancetta, cut into 1/2-inch lardons
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, peeled and roughly chopped
- 8 ounces dried French lentils, such as Le Puy
- 12 sprigs parsley, leaves roughly chopped, stems tied together with a piece of kitchen twine
- 2 bay leaves
- 2 1/2 pounds bone-in, skin-on chicken pieces (a mix of thighs and drumsticks for best texture, though breasts will work as well)
- 1 quart homemade or store-bought low-sodium chicken stock
- Kosher salt and freshly ground black pepper
- 2 teaspoons sherry vinegar, plus more to taste
Beef Curry
By tonyglib
Heat oil in a heavy skillet
- 1 1/2 tablespoons olive oil
- 1 red or white onion, sliced
- 3 teaspoons curry powder
- 1 1/2 pounds lean boneless beef, cut into 1" cubes
- 1/2 pound fresh mushroom, sliced
- 1 tomato, diced
- 1 clove garlic, minced
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 cups water
- 2 tablespoons cornstarch
- 2 tablespoons water
Chocolate-Caramel Angel Food Cake
By tonyglib
Nutritional Information Calories:241 Fat:8
- 1 (16-ounce) box white angel food cake mix
- 2 ounces bittersweet chocolate, chopped
- 1/4 cup packed brown sugar
- 1/4 cup butter
- 3 tablespoons heavy whipping cream
- Dash of salt
- 3 tablespoons chopped pecans, toasted
Devilish Shrimp
By tonyglib
Serves 6 generously Recipe from Season 3 of Mexico - One Plate at a Time
- Sauce
- 3 garlic cloves, unpeeled
- 8 medium-large (about 4 ounces) dried guajillo chiles
- 1/2 teaspoon dried oregano, preferably Mexican
- 1/4 teaspoon black pepper, whole or freshly ground
- 1/8 teaspoon cumin, whole or freshly ground
- 1 medium-small onion, sliced into 8 rounds
- 2 cups fish broth, chicken broth or water, plus a little more if needed
- 3 tablespoons vegetable or olive oil
- 1/3 to 1/2 cup red hot sauce (in Acapulco, many cooks choose Tamazula brand)
- Salt, about 1/2 teaspoon, depending on the saltiness of the broth
- Sugar, about 3/4 teaspoon
- Shrimp
- 2 tablespoons butter
- 2 pounds shrimp