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Recipes
Red Lentil Soup
By barbell
Heat oil in a 4- to 5-quart heavy saucepan over moderately high heat until hot but not smoking, then sauté onion, ...
- 1 1/2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 carrots, chopped (1 cup)
- 1/2 cup chopped fresh or canned tomato
- 1 celery rib, chopped
- 1 1/4 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 cup dried red lentils
- 4 cups water
- 1 1/2 cups chicken broth
- 2 tablespoons chopped fresh parsley
Eggnog
By barbell
In the bowl of a stand mixer, beat the egg yolks until they lighten in color
- 4 egg yolks
- 1/3 cup sugar, plus 1 tablespoon
- 1 pint whole milk
- 1 cup heavy cream
- 3 ounces bourbon
- 1 teaspoon freshly grated nutmeg
- 4 egg whites*
Sizzling Shrimp Stir Fry
By barbell
In a large wok or skillet, heat oil over high heat
- 2 tablespoons vegetable oil
- 1 garlic clove, minced
- 1/2 1/2
- a medium-sized red bell pepper, cut into thin strips
- 1/4 1/4
- pound snow peas, trimmed
- 1/4 1/4
- pound sliced fresh mushrooms
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1/4 1/4
- teaspoon black pepper
- 1 teaspoon sesame seeds
Creamy Mustard Pork Chops
By barbell
Sauteed apples and onions flavored with spicy coarse-ground mustard are a natural partner for juicy pork chops
- 1 Jonathan apple, sliced
- 1 Granny Smith apple, sliced
- 1 onion, slivered
- 1 clove(s) garlic, minced
- 4 1/2 -inch-thick, bone-in pork chops (1 1/2 pounds)
- 1 tub(s) (10-ounce) PHILADELPHIA Original Cooking Creme
- 2 tablespoon(s) GREY POUPON Harvest Coarse Ground Mustard
- 1/4 cup(s) milk
- 1 tablespoon(s) chopped fresh parsley
Firecracker Shrimp
By barbell
Preheat the grill to medium heat
- 6 (8-inch) skewers
- 1/2 1/2
- cup apricot preserves
- 1 teaspoon vegetable oil
- 1 teaspoon soy sauce
- 1/2 1/2
- teaspoon crushed red pepper
- 1 pound (about 24) large shrimp, cleaned and deveined, with tails left on
pappardelle with corn
By barbell
cal - 635 fat - 22g carbs - 86g
- kosher salt
- 2 ear of corn shicked
- 5 tbsp unsalted butter
- 3 cups grape tomatoes
- 2 cloves garlic
- freshly ground pepper
- 1/2 cup white wine
- 12 oz pappardelle pasta
- 1/2 cup chicken broth
- 1 small bunch scallions,thinly sliced
- 1/2 cup freshly grated parmesan
- town basil for topping
Special Chicken Salad
By barbell
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- 1 cup mayonnaise
- 1 tablespoon honey
- 1/2 1/2
- teaspoon curry powder
- 1/4 1/4
- teaspoon celery salt
- 3 cups cubed, cooked chicken
- 1 cup seedless grapes
- 1/2 1/2
- cup pecan halves
chicken with cacciatore sauce
By barbell
position rack in the upper third of the oven and preheat to 475 degrees
- 8 skin on bone in chicken thighs
- kosher salt and freshly ground pepper
- 3 slices bacon, chopped
- 1/4 medium onion
- 4 oz. cremini mushrooms
- 1 tsp rosemary leaves-fresh
- 1 tbsp evoo
- 1 28 oz can whole tomatoes
- 1/4 cup dry red wine
- 1/3 cup pitted micoise or kalamata olives plus 1 tbsp brine from jar
grilled sausage with spicy sauce
By barbell
soak 8 - 10 wooden skewers in water for 20 minutes preheat the grill to medium and brush with oil
- ` tbsp evoo
- 2 lbs. good quality kielbasa or other smoked sausage, cut into bite sized pieces
- 3/4 cup ketchup
- 3/4 cut spicy brown mustard
- 1 tbsp hot sauce
Shrimp Fried Rice
By barbell
HEAT oil in large nonstick skillet on medium-high heat
- 2 Tbsp. oil
- 3/4 cup chopped OSCAR MAYER Smoked Ham
- 3/4 cup sliced fresh mushrooms
- 1/2 cup frozen peas
- 2 green onions, sliced
- 1/2 lb. frozen uncooked cleaned medium shrimp, thawed
- 1-1/2 cups long-grain white rice, cooked
- 3 Tbsp. soy sauce
- 1 egg, beaten