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Recipes
Chicken Noodle Casserole
By peridot728
This Chicken Noodle Casserole recipe is the BEST! It comes together with all the flavors of homemade chicken noodl...
- Servings 6 servings
- 16 ounces egg noodles cooked in chicken broth (see notes)
- 2 bay leaves
- 2 cups chicken broth reserved from cooking the noodles (see note 1)
- 3 tablespoons unsalted butter
- 3 stalks celery diced
- 3 medium carrots diced
- 1/2 yellow onion diced
- 3 cloves garlic minced or pressed
- 3 tablespoons all purpose flour
- 1 cup milk (I used skim)
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- salt and pepper to taste
- 3 cups cooked shredded chicken about three small chicken breasts
- 3 cups shredded mozzarella divided (see note 2)
PECAN PIE
By peridot728
In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly
- 1 1 1 cup sugar
- 1-1 1-1⁄2 1/2 1/2 corn syrup (I use 1/2 dark and 1/2 light)
- 4 4 4 eggs
- 1 1⁄4 1⁄4 cup butter
- 1-1 1-1⁄2 1-1⁄2 teaspoons vanilla
- 1-1 1-1⁄2 1-1⁄2 cups pecans, coarsely broken
- 1 1 1 unbaked deep dish pie shell
Spicy Orecchiette with Broccoli
By peridot728
1. In a large pot of boiling salted water, cook pasta until al dente
- 12 12 12 ounces orecchiette or other short pasta
- 12 12 12 ounces orecchiette or other short pasta
- 12 12 12 ounces orecchiette or other short pasta
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 garlic cloves, thinly sliced
- 2 2 2 garlic cloves, thinly sliced
- 2 2 2 garlic cloves, thinly sliced
- 1/4 to 1/2 1/4 to 1/2 1/2 teaspoon red-pepper flakes
- 1/4 to 1/2 1/4 to 1/2 1/2 teaspoon red-pepper flakes
- 1/4 to 1/2 1/4 to 1/2 1/2 teaspoon red-pepper flakes
- Crushed Red Pepper Flakes
- Crushed Red Pepper Flakes
- Crushed Red Pepper Flakes
- 1 1 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and
- 1 1 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and
- 1 1 1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and
- thinly sliced
- thinly sliced
- thinly sliced
- 1/2 1/2 1/2 cup grated Parmesan
- 1/2 1/2 1/2 cup grated Parmesan
- 1/2 1/2 1/2 cup grated Parmesan
Fajita Chicken Casserole
By peridot728
Preheat the oven to 350°F
- 4 cups shredded cooked chicken (about 3 large breasts)
- 2 cups instant rice
- 1 (10.5-Ounce) can cream of chicken soup
- 1 cup sour cream
- 1 cup frozen diced onion and bell pepper blend
- 1 (10-ounce) can diced tomatoes with chilies (like Ro*Tel), undrained
- 1 1/2 cups chicken broth
- 1 (1.12-Ounce) packet fajita seasoning ( I prefer McCormick)
- 1 (8-ounce) (2 cups) shredded Mexican blend cheese
Beef with Snow Peas
By peridot728
In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger
- 1/2 cup low-sodium soy sauce
- 3 tablespoons sherry or cooking sherry
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 tablespoon peeled and minced fresh ginger
- 1 1/2 pounds flank steak, trimmed of fat and sliced very thin against the grain
- 3 tablespoons peanut or olive oil
- 8 ounces fresh snow peas, trimmed
- 5 whole scallions, cut into 1/2-inch pieces on the diagonal
- Crushed red pepper
- Salt, as needed (use sparingly!)
- Jasmine or long grain rice, cooked according to package directions
SICILIAN PIZZA DOUGH
By peridot728
In a large bowl, combine salt, yeast, and water
- 2 1/2 teaspoons salt
- 1 tablespoon dry yeast
- 1/4 cup warm water
- 1/4 cup olive oil (plus more for the bowl)
- 3 1/2 cup all-purpose flour
MARINATED GARLIC SHRIMP
By peridot728
In the bowl of a food processor or blender, process all ingredients (except shrimp, butter and 2 cloves garlic)
- 3 lbs shrimp, shells and veins removed
- 1 cup light extra virgin olive oil
- 1 cup freshly squeezed lemon juice
- 1 small onion
- 6 cloves garlic, peeled and crushed
- 1/2 teaspoon salt
- paprika, fresh parsley, lemon wedges
- 1/2 teaspoon freshly ground black pepper
- 1/2 lb (2 sticks) unsalted butter
- 2 cloves garlic
Broiled Chicken Thighs with Fennel, Onions, and Roasted Red Peppers
By peridot728
Preheat the broiler. Char the peppers over an open gas burner for 10 to 12 minutes, turning occasionally
- 2 red bell peppers
- 1 tablespoon extra-virgin olive oil, plus more for liberal drizzling
- 2 medium sweet onions, sliced into wedges, root end attached
- 1 bulb fennel, thinly sliced, fennel fronds reserved for garnish
- 3 to 4 large cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper
- 1 tablespoon white balsamic vinegar
- 12 small bone-in chicken thighs
- Fennel pollen or ground fennel, for sprinkling
- 1 lemon, zested and juiced
Chicken and Potato Kabobs
By peridot728
Heat gas or charcoal grill
- Slaw:
- 8 8 8 (10-inch) bamboo or metal skewers
- 1/4 1/4 1/4 cup apple cider vinegar
- 2 2 2 tablespoons honey
- 2 2 2 tablespoons Dijon mustard
- 1 1 1 teaspoon ground black pepper
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 cup olive oil
- 1 1 1 package (14 oz) shredded tri-color coleslaw mix
- 1 1 1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
- Kabobs:
- 1 1 1 lb baby red potatoes, quartered
- 1/2 1/2 1/2 cup water
- 1/4 1/4 1/4 cup olive oil
- 1 1 1 tablespoon barbecue seasoning
- 1 1 1 teaspoon salt
- 1/2 1/2 1-inch medium sweet onion, cut into 1-inch wedges (1 cup)
- 1-1/4 1-1/4 1 1/2-inch boneless skinless chicken thighs, cut into 1 1/2-inch wide strips
- 6 6 thighs)
- 1/2 1/2 1/2 cup barbecue sauce
Baked Virginia Ham
By peridot728
Preheat the oven to 350 degrees F
- 1 (14 to 16-pound) fully cooked, spiral-cut smoked ham, on the bone
- 6 garlic cloves
- 8 1/2 ounces mango chutney
- 1/2 cup Dijon mustard
- 1 cup light brown sugar, packed
- 1 orange, zested
- 1/4 cup freshly squeezed orange juice