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Recipes
Chicken Curry with Cashews
By tonyglib
Accompaniment: cooked basmati or jasmine rice Garnish: chopped fresh cilantro PreparationHeat butter in a ...
- 1/2 stick (1/4 cup) unsalted butter
- 2 medium onions, finely chopped (2 cups)
- 2 large garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 (3 1/2- to 4-pound) chicken, cut into 10 serving pieces
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3/4 cup cashews (1/4 pound)
- 3/4 cup plain whole-milk yogurt
Jamaican Jerk Paste
By tonyglib
WW Plus Points: 2 Serving Size: 2 tablespoons From: Weight Watchers; New Complete Cookbook
- 3 Scotch Bonnet or habenero peppers, seeded and coarsely chopped
- 6 scallions (whites) Chopped
- 3 tablespoons lime juice
- 1 tablespoon packed dark brown sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon low sodium soy sauce
- 1 tablespoon peanut or canola oil
- 2 garlic cloves, minced
- 1 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
Grilled Pork Tacos, Pastor Style
By tonyglib
Makes enough for 20 tacos, serving 4 to 5 as a main dish Recipe from Season 7 of Mexico - One Plate at a Time
- A 3 1/2-ounce package achiote paste
- 3 canned chipotle chiles en adobo, plus 4 tablespoons of the canning sauce
- 1/4 cup vegetable or olive oil, plus a little more for the onion and pineapple
- 1 1/2 pounds thin-sliced pork shoulder (1/4-inch-thick slices are ideal—the kind Mexican butchers sell for making tacos al pastor)
- 1 medium red onion, sliced 1/4- inch thick
- Salt
- 1/4 of a medium pineapple, sliced 1/4-inch-thick rounds
- 20 warm corn tortillas
- 1 1/2 About 1 1/2 cups raw tomatillo salsa
Fiery Red Pepper Potatoes
By tonyglib
Directions Whisk the soy sauce and cayenne pepper in a small bowl until the cayenne pepper is dissolved; set aside
- 1 1/2 tablespoons soy sauce
- 1 pinch cayenne pepper, or to taste
- 1 1/2 tablespoons vegetable oil
- 3 potatoes, cut into bite sized pieces
- 4 green onions, chopped
- 1 large red bell pepper, chopped
- 2 teaspoons sesame seeds
Shrimp on Sugarcane with Rum Glaze
By tonyglib
Many of Raichlen's recipes are grilled uncovered over direct heat--they don't rely on smoke to add flavor
- 1 tablespoon vegetable oil
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1 garlic clove, minced
- 24 jumbo shrimp, peeled and deveined (about 1 1/2 pounds)
- 8 sugarcane swizzle sticks, each cut into 3 pieces
- 1/4 cup packed dark brown sugar
- 1/4 cup dark rum
- 1/4 cup corn syrup
- 3 tablespoons Dijon mustard
- 1 tablespoon white vinegar
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon black pepper
- Cooking spray
Chipotle - Roasted Tomatillo Salsa
By tonyglib
Makes about 2 cups Recipe from Season 7 of Mexico - One Plate at a Time
- 1 pound (6 to 8 medium) tomatillos, husked and rinsed
- 1/3 to 1/2 ounce (3 to 5) dried red chipotle chiles (aka moritas), stemmed
- 1 small white onion, sliced 1/4-inch thick
- 4 garlic cloves, peeled
- Salt
- 1 About 1 teaspoon sugar (optional)
Achiote Seared Shrimp with Quick Habanero Pickled Onions
By tonyglib
Serves 4 Recipe from Season 5 of Mexico One Plate at a Time
- For the onions:
- 1/2 small package (3 1/2 ounces) prepared achiote paste (such as Yucateco, La Anita or Marin brand)
- 2 garlic cloves, peeled and roughly chopped
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 tablespoon vinegar
- Salt
- 1 1/4 pounds (about 24 pieces) large shrimp, peeled, leaving tail and final segment intact
- 1 large red onion, thinly sliced
- 1 small habanero chile, stemmed, seeded and thinly sliced
- 1/4 cup fresh lime juice
- For finishing the dish:
- 3 tablespoon olive or vegetable oil
- Roughly chopped cilantro or parsley, for garnish
Curried Cumin Potatoes
By tonyglib
Directions Place whole potatoes into a saucepan with water to cover
- 2 pounds new potatoes, cut into 1/4 inch thick pieces
- 2 tablespoons olive oil
- 2 tablespoons cumin seed
- 2 teaspoons ground turmeric
- 2 teaspoons curry powder
- 2 teaspoons coarse sea salt
- 1 teaspoon ground black pepper
- 3 tablespoons chopped fresh cilantro
Minestrone Soup
By tonyglib
Deb's Family Recipe
- 1 LB Bacon
- 1 LB Ham
- 1.5 LB Italian Sausage
- 6 Cloves Garlic
- 2 Onions
- 6 Stalks Celery
- 3 Zucchini
- 3 Leeks
- 1/4 Cup Fresh Basil
- Parmesan Cheese
- Salt
- Pepper
- Allspice
- 3 Quarts Beef Soup Stock (7 14.5oz Cans)
- 4 Cups Italian Red Wine (Burgundy)
- 2 Cans of Tomatoes
- 1 Cup Elbow Macaroni
- 3 Cups Shredded Cabbage (16oz Package)
Steak and Blue Cheese Pizza
By tonyglib
Weight Watcher Points per Serving: 7 Blue cheese crumbles and a creamy horseradish spread highlight the meaty sl...
- Cooking spray
- 2 cups vertically sliced onion
- 1 (8-ounce) package presliced mushrooms
- 3/4 teaspoon salt, divided
- 1 (8-ounce) boneless sirloin steak, trimmed
- 1/4 teaspoon coarsely ground black pepper
- 3 (7-inch) refrigerated individual pizza crusts (such as Mama
- Mary's)
- 2 tablespoons low-fat mayonnaise
- 1 1/2 teaspoons prepared horseradish
- 1/3 cup (about 1 1/2 ounces) crumbled blue cheese