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Recipes
Chicken Soup PC
By daviddsg
1. In a pressure cooker, lay the carrots, onions, parsnip, parsley, bay leaf, and peppercorns in the bottom
- 6 carrots (leave whole)
- 3 medium onions, chopped
- 1 parsnip (leave whole)
- 6 stalks fresh parsley
- 1 bay leaf
- 4 peppercorns
- 1 chicken (3 1/2 pounds), cut into quarters
- 2 split chicken breasts
- 1 tablespoon kosher salt
- 12 cups water
Grilled Pizza with asparagus and carmelized onions
By daviddsg
1. Prepare grill to medium-high heat
- 1 tablespoon extra-virgin olive oil, divided
- 2 cups thinly vertically sliced onion
- 2 cups (2-inch) slices asparagus (about 1/2 pound)
- 1 tablespoon thinly sliced ready-to-use sun-dried tomatoes
- 1/8 teaspoon salt
- 1 (8-ounce) portion fresh pizza dough
- 3/4 cup (3 ounces) shredded fontina cheese
- 1 1/2 teaspoons fresh oregano leaves
- 1/4 teaspoon freshly ground black pepper
Pizza Bianca with Chicken, Caramelized Onions and Fontina
By daviddsg
Instructions Preheat oven to 450F
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 large yellow onions, halved and very thinly sliced
- 1 tablespoon fresh thyme, plus 1 teaspoon, divided
- 1/2 teaspoon kosher salt
- Coarsely ground black pepper
- 1/4 teaspoon sugar
- 1 (12-inch) thin pizza crust
- 1 cup shredded Fontina cheese (4 ounces)
- 1 1/2 cups shredded rotisserie chicken
- Chopped chives, for garnish
BARBECUED RIBS
By daviddsg
In large saucepan, add enough salted water to cover the ribs
- 2 lb. spareribs, cut in serving-size pieces*
- 1 Tbs. butter or margarine
- 1 clove garlic, minced
- 1/2 c. catsup
- 1/3 c. chili sauce
- 2 Tbs. brown sugar
- 2 Tbs. chopped onion
- 1 Tbs. prepared mustard
- 1 Tbs. Worcestershire sauce
- 1 tsp. celery seed
- 1/4 tsp. salt
- Dash bottled hot pepper sauce
- 3 thin lemon slices
- Dad preferred to buy country ribs because he thought they had more meat.
Turkey and Quinoa Meatloaf
By daviddsg
Directions Bring the quinoa and water to a boil in a saucepan over high heat
- 1/4 cup quinoa
- 1/2 cup water
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 1 (20 ounce) package ground turkey
- 1 tablespoon tomato paste
- 1 tablespoon hot pepper sauce
- 2 tablespoons Worcestershire sauce
- 1 egg
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
East Indian Chicken
By daviddsg
Place chicken in a single layer in a glass or pottery dish
- 1 (3-pound) chicken, cut up
- 1 cup water
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 2 teaspoons grated fresh ginger OR 1/2 teaspoon ground ginger
- 1 teaspoon tumeric
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1/4 teaspoon pepper
- 2 tablespoons vegetable or olive oil
- 2 teaspoons cornstarch
- 2 teaspoons cold water
send to friend | print Warm Cabbage Salad
By daviddsg
Bacon, mushrooms, blue cheese and that cool looking Napa cabbage you've never known what to do with
- 1/3-1/2 cup any kind of a honey dijon dressing
- 1/2 head of Napa cabbage (not the core end) finely shredded - about 6 cups
- 1-2 ounce pack 'ready bacon', sliced thin across the strips
- 8 ounces white mushrooms, sliced
- 4 ounces crumbled blue cheese
Pasta Puttanesca
By daviddsg
Heat olive oil in a pan Add anchovy paste and garlic and saute for about one minute Add tomatoes, capers,
- 4 tablespoons olive oil
- 1 tablespoon anchovy paste - don't leave this out!
- 2 large cloves garlic, minced
- 1/2-1 teaspoon crushed red pepper
- 1 tablespoon capers
- 5 ounces Kalamata (Greek) Olives, coarsely chopped
- 28 oz can Italian tomatoes, chopped
- Any fresh pasta
- Fresh grated Parmesan
BBQ Maple Salmon
By daviddsg
1. Combine first 3 ingredients in a large zip-top plastic bag; add fish
- 1/4 cup rice wine vinegar
- 3 tablespoons maple syrup
- 2 tablespoons fresh orange juice
- 4 (6-ounce) salmon fillets, skinned
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Pasta with Clam Sauce
By daviddsg
Instructions Bring a large pot of water to a boil for the pasta
- 8 ounces linguine, cooked until al dente
- 2 tablespoons olive oil
- 3 shallots, chopped
- 2 garlic cloves, chopped
- 1/2 cup dry white wine
- Finely grated rind and juice of 1 lemon
- 1 dash red pepper flakes
- 1 (7-ounce) can clams
- 1 tablespoon butter
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup (2-ounces) finely grated Parmigiano Reggiano cheese