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Recipes
Roasted Tomato Soup
By chris5863
This tomato soup is comforting, thick, and creamy, though there's no cream in it
- 5 to 6 pounds vine-ripened tomatoes
- 2/3 cup extra virgin olive oil, plus additional for drizzling
- Kosher salt
- Freshly ground black pepper
- 6 ounces country bread, preferably whole wheat or non-seeded rye,
- cut in 1-inch cubes, plus 6 to 8 slices of baguette, toasted, for garnish
- 1 large onion, coarsely chopped
- 2 stalks celery, with leaves, coarsely chopped
- 1/2 pound leeks (2 small or 1 large), both white and light green parts,
- sliced across the grain 1/2 inch thick and washed (see note below)
- 1 small red bell pepper, roughly chopped
- 1/2 dried red chile, preferably Japanese
- 1 head of garlic (about 3 ounces), broken into cloves
- and roughly chopped (no need to peel)
- A handful of thyme sprigs
- A handful of basil sprigs
- 1/2 small bunch fresh flat-leaf parsley
Brownies
By chris5863
Pre heat oven to 350 Spray an 8 inch baking pan with Pam and set aside
- 1/2 Cup cake flur, sifted
- 1/2 Cup unsweetened cocoa powder
- 1/4 t salt
- 2 egg whites
- 1 large egg
- 3/4 Cup sugar
- 6 T unsweetened applesauce
- 6 T vagetable oil
- 1 1/2 t vanilla extract
Red Wine and Balsamic-Braised Pot Roast
By chris5863
Preheat oven to 300F. Set a rack on the lower third of the oven
- Herb bouquet, tied in washed cheesecloth: 3 smashed garlic cloves, 2 bay leaves, 6 peppercorns, 2 sprigs of thyme, 1/2 teaspoon each of dried marjoram and oregano, strip of orange zest or rind of 1 clementine orange
- 2 Tablespoons bacon grease
- 1 2-3 lb boneless beef chuck roast, tied tight with twine
- Kosher salt and fresh ground pepper
- 2 medium onions, halved, peeled, and thinly sliced
- 3/4 cup dry red wine
- 1/2 cup balsamic vinegar
- 1 1/2 cups beef broth
- 1 can (14 1/2 oz) diced tomatoes, undrained
- 2 cups diced carrots (3/4-inch pieces)
- 1 lb small fingerling potatoes (1 to 2-inches long)
- 10 oz crimini mushrooms, quartered
- 2 Tablespoon capers
Green Chile Chicken
By chris5863
First, make the marinade for the chicken: Combine the olive oil, lime juice, cumin, salt, pepper, chipotle peppers ...
- 1/2 cup olive oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 canned chipotle peppers in adobo sauce, or more to taste
- 2 cloves garlic
- 6 boneless, skinless chicken breasts
- 6 poblano chiles
- 8 ounces Monterey Jack cheese, cut into 6 slices
Chocolate Creme Brulee
By chris5863
1. For custard : Place cream in heavy, medium sauce pan
- 2 cups whipping cream
- I tablespoon v'm.i!la_el'J [act
- 3 ounces semisweet chocolate, chopped
- 6 egg yolks
- 6 tablespoons sugar
- To pping
- 3 tablespoons sugar
- 3 tablespoons firmly packed brown sugar
Grilled Peaches
By chris5863
Suggested toppings: toasted sliced almonds Page 1 of 1 Cut the peaches in half and remove the pit
- 4 ripe medium peaches
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup dark brown sugar
- 1 to 2 pints frozen vanilla yogurt
Cowboy Nachos
By chris5863
Heat up pinto beans and doctor them to your desired “temperature,” adding the ground black pepper, Tabasco sauc...
- 2 cups Pioneer Woman's Pinto Beans From "beans And Cornbread" Recipe On Tasty Kitchen
- Ground Black Pepper To Taste
- Tabasco Sauce, To Taste
- Minced Garlic (to Desired Flavor)
- Jarred Or Fresh Jalapenos (optional)
- Canola Oil
- 2 cups Pioneer Woman's Beef Brisket From "beef Brisket" Recipe
- Pan Drippings From Brisket Or Beef Broth (optional)
- 1 can Mexican Red Sauce Or Enchilada Sauce (Enough To Moisten Beef)
- 2 cups Pioneer Woman's Pico De Gallo From "pico De Gallo And Guacamole" Recipe
- Tortilla Chips
- 2 cups Grated Monterey Jack Cheese (or To Taste)
- Guacamole And Sour Cream (optional)
Fusilli with Fresh Pomodoro
By chris5863
Bring a large pot of salted water to a boil over high heat
- 3/4 teaspoon kosher salt, plus more
- 1 pound fusilli pasta
- 1 1/2 pounds beefsteak tomatoes (about 4 large tomatoes)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, smashed
- 3 stems fresh basil, plus 1/4 cup chopped basil
- 1/2 cup fresh ricotta, plus more for garnish
- 1 1/4 cups freshly grated Parmigiano-Reggiano, plus more for garnish
Pan-Seared Branzino with Tomato and Capers
By chris5863
Heat a large skillet over medium-high heat
- 4 skin-on branzino fillets, bones removed
- 1/2 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 cup cherry tomatoes, quartered
- 2 tablespoons capers, drained and rinsed
- 1/2 cup pitted nicoise olives, halved
- 3 tablespoons dry white wine
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh Italian parsley
Summer Corn Dip
By chris5863
Combine corn, both chillies, chives, may, sour cream and cheese in a large bowl, transfer to a serving bowl and get...
- 3 11 oz cans Mexicorn
- 1 4 oz can chopped jalapeno chillies
- 1 4 oz can chopped green chillies
- 1 bunch chopped chives
- 1 C Mayo
- 1 C sour cream
- 12 oz shredded cheddar cheese
- 2 bags corn chips