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Recipes
easy and elegant filet mignon
By barbell
adjut oven rack to lower middle position, place rimmer baking sheet on oven rack and heat oven to 350 degrees
- 4 center cut filet mignons, 1 1/2 inch thick, 7-8 ounces each, dried with paper towels
- 4 tsp evoo
All You Magazine
By barbell
honey cashew chicken
- 1 Tbsp. cornstarch • 1 1/2 tsp. honey
- 2 Tbsp. soy sauce • 6 Tbsp. low-sodium chicken broth
- 2 Tbsp. vegetable oil • 1 medium onion, thinly sliced
- 3 cloves garlic, minced • 1 Tbsp. grated fresh ginger
- 1/2 tsp. crushed red pepper • 1 1/4 lb. boneless, skinless chicken breasts or thighs, cut into 3/4-inch dice
- 6 oz. snow peas, trimmed (about 2cups) • 1 large red bell pepper, seeded, cut into strips
- 1/2 cup unsalted cashews • 2 tsp. sesame oil, optional
- Related: You Should Eat Pumpkin Now (Trust Us, It's For Your Health)
Chicken Waldorf Salad
By barbell
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- 2 cups cooked chicken breast chunks
- 4 large apples, cored and cut into 1-inch chunks
- 3 ribs celery, chopped
- 1 cup seedless green grapes
- 1/2 1/2
- cup coarsely chopped pecans
- 3/4 3/4
- cup mayonnaise
- 2 teaspoons lemon juice
slow cooker pork roast
By barbell
cut roast in ahlf; transfer to 5 qt slow cvooker
- 1 boneless whole pork loin roast- 3-4 lbs.
- 1 can chicken broth
- 1 cup julienned sweet red pepper
- 1/2 cup chopped onion
- 1/4 cup cider vinegar
- 2 tbsp. worchestershire sauce
- 1 tbsp brown sugar
- 2 tsp. italian seasoning
- 1 tsp salt
- 1 tsp. pepper
- 2 tsp. corn starch
- 2 tsp water
- 2 cups prepared masked potatoes
bobby's goulash
By barbell
in a dutch oen, saute ground beef and turkey over medium high heat, until no longer pink
- 2 lbs lean ground beef
- 1 lb. ground turkey
- 2 large onions, chopped
- 3 cups of water
- 1 - 29 oz can tomato sauce
- 2 - 15 oz cans diced tomatoes
- 3 cloves of garlic
- 2 bay leaves
- 3 tbsp. soy sauce
- 2 tbsp italian seasonings
- 1 tbsp house seasonings
- 1 cup of salt
- 1/4 cup black pepper
- 1/4 cup garlic pwdr
- mix togather store in airtight container for up to 6
- months
- 1 tbsp seasoned salt
- 2 cups dried elbow macaroni
Classic Goulash
By barbell
(8-ounce) package elbow macaroni, cooked according to package directions Preheat oven to 375 degree F
- 1 1 1 tablespoon vegetable oil
- 1 1/2 1 1/2 1 1/2
- pounds pounds ground beef
- 1/2 1/2 1/2
- medium-sized medium-sized green bell pepper, chopped
- 1 1 1 small onion, chopped
- 1/2 1/2 1/2
- pound pound fresh mushrooms, quartered
- 1 1 jar 1 (28-ounce) jar spaghetti sauce
- 1 1 to 1 (8-ounce) package elbow macaroni, cooked according to package directions
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon salt
- 1/2 1/2 1/2
- teaspoon teaspoon black pepper
- 1 1 1 cup (4 ounces) shredded mozzarella cheese
sgreek style shrimp with tomatoes and feta
By barbell
toss shrimp with 1 tbsp oil, 1 tbsp ouzo, 1 tsp
- 1 1/2 lbs shrimp, peeled, deveined, tails left on, if desired
- 4 tbsp evoo
- 3 tbsp ouzo
- 5 medium garlic cloves, minced or pressed through press
- 1 tsp lemon zest
- table salt and pepper
- 1 small onion, diced medium
- 1/2 medium red bell pepper, stemmed, seeded and diced medium
- 1/2 green bell pepper, stemmed, seeded and diced medium
- 11/2 tsp red pepper flakes
- 1 - 28 oz - can diced tomatoes, drained, 1/3 cup juice reserved
- 1/4 cup dry white wine
- 2 tbsp coarsley chopped parsley leaves
- 6 oz. feta cheese, crumbles
- 2 tbsp. chopped frseh dill leaves
Truck Stop Home Fries
By barbell
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- 6 Idaho russet potatoes, thinly sliced
- 8 bacon slices
- 1 large onion, thinly sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
shrimp salad rolls with tarragon
By barbell
bring a pot of well salted water to a boil over high heat
- 2 lbx large shrimp
- 3/4 cup finely chopped celery with leaves
- 1/2 cp mato
- 1/4 cup thinly sliced fresh chives
- 1 tbsp finely chopped fresh taragon
- 1 tbsp fresh lemon jc more to taste
- freshly ground pepper
- 6 hot dog rolls preferably new england style split top rolls
Terrific Slow Cooker Jambalaya Recipe
By barbell
Directions Place all ingredients except shrimp and rice in a slow cooker and stir
- 4 chicken breast halves, cubed
- one 28-oz. can diced tomatoes
- 1 onion, chopped
- 1 green bell pepper, chopped
- one 14-oz. can chicken broth
- 1/3 C. dry white wine
- 2 tsp. dried oregano
- 2 tsp. Cajun seasoning
- 1/2 tsp. cayenne pepper
- 1 lb. cooked, peeled veined shrimp
- 2 C. white rice, cooked