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Recipes
Slow Cooker Spiced Whole Chicken
By tschnet1
Remove all the giblets from the chicken and skin if desired (if leaving the skin, pat it dry), but do remove as muc...
- 4-5 lb. whole chicken
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp garlic powder (or 1 tsp. minced fresh garlic)
- 1/2 tsp onion powder
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1/4 tsp cayenne pepper (or to taste)
- 1 tbsp olive oil
Epicure Grilled Fisherman’s Wharf Prawns with Paris Bistro Secret Sauce
By tschnet1
Instructions 1. Using Epicure Silicone Basting Brush, brush prawns with oil, then liberally grind with Fisherman...
- 2 Tbsp (30ml) oil
- 1 lb (450 g) prawns, shelled and deveined
- Epicure Fisherman’s Wharf Sea Salt
- 1 prepared recipe Epicure Paris Bistro Secret Sauce
- Lemon wedges for serving – optional
Hollandaise Sauce
By tschnet1
Heat blender bowl with boiling water
- 3 egg yolks
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 2 drops red pepper sauce
- 1 cup butter, boiling
Cauliflower Broccoli Cheese Soup
By tschnet1
In a large saucepan, cook the cauliflower, broccoli, onion and carrot in butter for 5 minutes or until vegetables a...
- 3/4 cup small cauliflowerets
- 3/4 cup small broccoli florets
- 1/4 cup chopped onion
- 1/4 cup halved thinly sliced carrot
- 1 to 2 tablespoons butter
- 1-1/2 cups 2% milk, divided
- 1/2 teaspoon chicken bouillon granules
- 1/4 teaspoon salt
- Dash pepper
- 2 tablespoons all-purpose flour
- 1/3 cup cubed process cheese (Velveeta)
House Seasoning Mix
By tschnet1
Mix ingredients together and store in an airtight container for up to 6 months
- 1 cup kosher salt
- 1 ⁄4 cup fresh ground black pepper
- 1 ⁄4 cup garlic powder
Escargo Butter
By tschnet1
Place butter and eggs in bowl and whip with hand mixer until smooth and fluffy, approximately 5 minutes
- 3/4 lb soft butter
- 1 small egg
- 1 tsp prepared mustard
- 1/4 tsp curry powder
- 1/4 tsp paprika
- 1/4 tsp lemon juice
- 1/4 tsp Worcestershire
- 2 tbsp chopped onions
- 2 heaping tsp Dijon mustard
- 2 Gherkins, chopped
- 3 clove garlic, chopped
Crisco® No Fail Pie Crust
By tschnet1
Combine flour and salt in mixing bowl
- For one double-crust pie or two 9” (23 cm) pie shells
- 2 cups (500 ml) Robin Hood® Original All Purpose Flour
- 3/4 tsp (4 ml) salt
- 1 cup (250 ml) Crisco® All Vegetable Shortening
- 1 egg
- 2 tbsp (30 ml) cold water
- 1 tbsp (15 ml) white vinegar
- For two double-crust pies and one pie shell (5 pie shells)*
- 5 cups (1250 ml) Robin Hood Original All Purpose Flour
- 1 1/2 tsp (7 ml) salt
- 1 lb (454 g) Crisco All Vegetable Shortening (2 1/3 cups/575 ml)
- 1 egg
- 1/2 cup (125 ml) cold water
- 1 tbsp (15 ml) white vinegar
Steamed Pork Buns (Baozi)
By tschnet1
For the buns, in a small bowl, sprinkle the yeast over the warm water
- 1 tablespoon (1 packet) active dry yeast
- 1 cup warm water, plus additional as needed
- 4 cups all-purpose flour (I like White Lily)
- 2 tablespoons granulated sugar, divided
- 1 teaspoon double-acting baking powder
- 1 teaspoon kosher salt
- 8 ounces ground pork
- 1/4 cup finely chopped Chinese cabbage or bok choy
- 1/4 cup finely chopped scallions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sherry or rice wine
Jesseca
By tschnet1
PREP WORK: Heat a large skillet, and cook your sausage
- 18 eggs
- 1/4-1/2 cup sour cream
- 16 oz cheese {just use your favorite kind}
- 1-1/2 lb. sausage
- 1 bag frozen potato’s {again, the style is up to you}
- Peppers & onions {optional}
- 24 tortillas
- Foil
Quick Stir Fried Vegetable Medley
By tschnet1
Heat wok or large non-stick skillet over medium-high heat and add 2 tsp canola oil
- 3-4 cups fresh mixed vegetables (any combination of fresh broccoli florets, snow peas, sliced carrots, red pepper strips, sliced onions)
- 1-2 cloves garlic, minced
- 2 tsp canola oil
- salt and pepper, to taste