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Recipes
Chicken Curry
By danand
Cut chicken into 1 inch cubes
- 1 1/2 pounds chicken, boneless and skinless
- 2 teaspoons cumin
- 4 teaspoons flour
- 2 tablespoons oil
- 1 cup chicken stock
- 1 tablespoon butter
- 1 cup frozen peas, thawed
- 1 medium onion, chopped
- 2 carrots, peeled and sliced on diagonal
- 1/4 cup heavy cream
- Salt and pepper, to taste
- 1 1/2 tablespoons curry powder
- 1 teaspoon cinnamon
Honey Mustard Pretzel-Coated Chicken Fingers
By danand
Preheat oven to 375 degrees
- 3 tbsp. honey mustard
- 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
- 5 oz. raw boneless skinless lean chicken breast, cut into 4 strips
- 2 dashes salt
- 2 dashes black pepper
- 1 oz. (about 10 twists) hard salted pretzels, finely crushed
- 2 tsp. granulated sugar
Chicken Breasts in Caper Cream Sauce
By danand
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons capers, drained and rinsed
Sweet and Savory Brisket
By danand
Place half of the brisket in a slow cooker
- 1 beef brisket (3 to 3 1/2 pounds) cut
- in half (Note: this is a fresh
- beef brisket, not corned beef)
- 1 cup ketchup
- 1/4 cup grape jelly (you can use sugar
- free)
- 1 envelope onion soup mix
- 1/2 tsp pepper
Roast Prime Rib With Madeira Sauce And Horseradish Sauce
By danand
Position rack in center of oven and preheat to 450 degrees
- 1 prime rib beef roast - (9 to 9 1/2 lbs) excess fat trimmed
- 1 tablespoon olive oil
- Salt to taste
- Freshly-ground black pepper to taste
- 6 medium onions peeled, quartered
- 2 1/2 cups canned beef broth
- 1 3/4 cups Madeira
- 1 1/4 cups dry red wine
- 4 large fresh thyme sprigs
- 4 large fresh parsley sprigs
- 3 large fresh rosemary sprigs
- 1 bay leaf
- 2 tablespoons butter - (1/4 stick) room temperature
- 2 tablespoons all purpose flour
- Horseradish Sauce (see recipe)
Best Blue Cheese Dressing
By danand
1. To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well
- Dressing:
- Make Dressing 24 hours in Advance for Best Flavor
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup buttermilk
- 1/2 tsp. white pepper
- 2 Tbsp. grated Red Onions
- 4 dashes Frank's Hot Sauce
- 1 Tbsp. lemon juice
- 1 tsp. worchestire sauce
- 1/2 tsp. salt
- 1 dash ceyenne pepper
- 1 tsp. minced garlic
- 2 tsp. sugar
- 5 oz. container crumbled blue cheese
Grilled Coconut-Curry Lamb Chops with Red Pepper Sauce
By danand
To pair with these luscious, exotically flavored chops, restaurateur Peter Kasperski opts for wines that result in ...
- 3/4 cup plus 1 tablespoon chicken stock or low-sodium broth
- 1/4 cup plus 1/2 tablespoon unseasoned rice vinegar
- 1/2 cup unsweetened coconut milk
- 1/4 cup mirin
- 1/4 cup Asian fish sauce
- 2 tablespoons mild curry powder
- 2 tablespoons creamy peanut butter
- 1 teaspoon Chinese mustard
- 8 lamb rib chops
- 1 red bell pepper
- 1 tablespoon vegetable oil
- Salt
- 1/2 seedless cucumber, peeled and thinly sliced
Shrimp and Artichoke Tagliatelle with Black Pepper and Pecorino
By danand
Directions For the shrimp and artichokes: Preheat the oven to 450 degrees F
- 10 jumbo shrimp (U12), peeled and cleaned, cut in half lengthwise
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 2 tablespoons butter, melted
- Salt and freshly ground black pepper
- 3 artichokes, cleaned and chokes removed, cut into wedges
- 3 cloves garlic, sliced
- 1/4 cup white wine
- 1/4 cup chicken stock
- Salt
- 1 pound fresh tagliatelle
- 2/3 cup grated Pecorino Romano cheese
- Freshly ground black pepper
- Zest of 1 lemon
- 2 tablespoons butter
- 2 tablespoons lemon juice
- 2 tablespoons roughly chopped fresh parsley
Macaroni Grill's Chick L'Orange
By danand
Cut whole breast in half, and then from side to side, yielding 4 breast shaped slices of chicken
- 8 ounces boneless skinless chicken breast - (to 10) thinly sliced
- 1/4 ounce diced Andouille or smoked sausage
- 1/4 ounce diced carrots
- 1/4 ounce diced red bell pepper
- 1/4 ounce diced celery
- 1/4 ounce diced onion
- 1 garlic clove crushed
- 1/2 ounce olive oil
- 2 ounces soy sauce
- 1 splash white wine
- 1 cup orange juice
Penne al la Vodka
By danand
Rachael Ray's You Won't be Single for Long" Vodka Cream Pasta
- 1 tbsp extra virgin olive oil, once around the pan in a slow stream
- 1 tbsp butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 32 oz can crushed tomatoes
- Coarse salt and pepper
- 16 oz pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn
- Crusty bread, for passing