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Recipes
Banana Split Cream Pie
By ezunich
For Crust: Process 1 cup flour and nuts in a food processor until finely ground
- Nutty Pie Crust
- 2 cups all-purpose flour, divided
- 1/2 cup dry-roasted peanuts or toasted slivered almonds
- 1 1/2 sticks cold unsalted butter, diced (12 tbs.)
- 1 tsp kosher salt
- 1/4 cup ice water
- Pudding
- 3/4 cup sugar
- 5 egg yolks
- 5 tbs cornstarch
- Pinch of salt
- 1 1/3 cups whole milk
- 1 1.3 cups heavy cream
- 2 tbs unsalted butter
- 2 tbs banana liqueur (or 2 tsp vanilla extract)
- Ganache
- 1/2 cup heavy cream
- 8 oz. milk bar chocolate, chopped
- 2-3 bananas, sliced
- Topping
- 1 cup heavy cream, whipped
- Strawberry and pineapple ice cream toppings
- Chocolate syrup
- Chopped dry-roasted peanuts
- Maraschino cherries
Chicken with Feta Cheese/Plum Tomatoes
By ezunich
Layer the bag of spinach in bottom of glass dish
- 1 bag fresh baby spinach
- 6 chicken breasts
- 6 ounces Feta Cheese crumbled
- 6- 7 Plum tomatoes cut up or chopped
- 1 cup Italian or Balsamic Vinaigrette Dressing
Gluten Free Pizza Crust
By ezunich
Preheat oven to 350°. In small bowl, combine yeast with 3/4 cup water
- 3 cups gluten free flour
- 1 tsp salt
- 1/2 tsp baking powder
- 3 tbs sugar, divided
- 1 tbs yeast
- 1 1/4 cup warm water (divided)
- 1 tbs olive oil
Tender Dinner Knots
By ezunich
In a large mixing bowl, dissolve yeast in warm water
- 1 pkg yeast
- 1/4 cup warm water (110°-115°)
- 1 cup warm milk (110°-115°)
- 1 egg
- 2 tbs sugar
- 2 tbs shortening
- 1 tsp salt
- 3 1/2 - 4 cups flour
CHICKEN TERIYAKI RICE BOWL
By ezunich
To make the rice, add the uncooked rice and low sodium chicken broth to a deep pot and bring to a boil
- For the teriyaki sauce:
- 1/2 cup low sodium soy sauce
- 1/4 cup raw honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 1/2 tsp apple cider vinegar
- 1/4 tsp crushed red pepper
- 1-3 tsp corn starch
- 3/4 cup water
- For the chicken:
- 1 tbsp olive oil
- 2 chicken breasts, boneless and skinless
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- For the broccoli:
- 1 tbsp olive oil
- 1 head broccoli, broken into florets
- 1 clove garlic, minced
- sliced water chestnuts
- For the rice:
- 1 cup brown rice
- 2 cups low sodium chicken broth
Mozzarella Basil Bruschetta
By ezunich
Cut each slice of bread in half; place on an ungreased baking sheet
- 6 slices Italian Bread
- 2 tbs olive oil
- 1 large tomato, seeded and chopped
- 3 tbs minced fresh basil
- 1/4 tsp pepper
- 1/8 tsp salt
- 6 slices mozzarella cheese
Marinated Rib Eyes
By ezunich
In a large resealable bag, combine the first 11 ingredients
- 1/2 cup butter or margarine, melted
- 1/4 cup lemon juice
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 2 tablespoons olive or vegetable oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon hot pepper sauce
- Dash cayenne pepper
- 6 beef rib eye steaks (about 1 inch thick and 12 ounces each)
Broccoli Francaise
By ezunich
Melt butter in saucepan over medium low heat
- 4 cups hot cooked broccoli florets
- 3 tbs butter
- 2 large cloveds garlic, finely chopped
- 1 tbs lemon juice
- 1 tsp lemon peel
- 1/2 cup chicken broth
- 1 tsp black pepper
- 1 tsp corn starch
Taco Casserole
By ezunich
Preheat oven to 375°. Grease 11 x 7 baking dish
- Garnish:
- 1 lb ground beef
- 1 cup chopped onion
- 1 bottle (8 oz) Ortega Taco Sauce
- 3/4 cup water
- 1 can ( 4 oz) Ortega Fire Roasted Diced Green Chiles
- 2 cups shredded Mexican cheese, divided
- 1 packet taco Seasoning
- 1 package (10-12 count) Taco shells, broken
- chopped tomato
- sour cream
Mama's Pizza Dough (Mara Y)
By ezunich
given to me by Teti Kata
- 4 cups flour
- 1 pkg dry yeast
- 2 tsp salt
- 1/3 cup sugar
- 1 1/2 cup warm water
- 1/3 cup oil