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Recipes
Fillet of Sole Riviera
By ezunich
Place fillets, skin side up on waxed paper
- 4 fillets of sole
- 1/4 tsp pepper
- 1 tbs + 1 tsp olive oil
- 1/2 cup onion, finely chopped
- 1/2 cup green peppers, finely chopped
- 1/2 cup red peppers, finely chopped
- 1 garlic clove, minced
- 1 slice toasted white bread
- 1 tbs drained capers
- 2 tsp Parmesan cheese
- 1 tbs chopped parsley
- 1 tbs + 1 tsp margarine
- 2 tsp flour
- 6 oz white wine
- 8 pitted ripe olives
- lemon wedges to garnish
Garlic Mushrooms
By ezunich
Melt butter in a large skillet over medium-high heat; add garlic, and saute 1 minute
- 1/4 butter
- 4 garlic cloves, minced
- 3 (8 oz) pkg sliced mushrooms
- 1/2 cup Madeira wine
- 1/4 cup parsley, chopped
- 1 tsp salt
- 1/2 tsp pepper
Rhubread Recipe
By ezunich
Preheat oven to 350°. Grease and flour two 8x4-in
- 3 cups coarsely chopped fresh rhubarb (about 12 ounces)
- 2 tablespoons plus 1-3/4 cups sugar, divided
- 1 cup canola oil
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/2 cup chopped pecans, optional
12-Minute Eggs
By ezunich
Place eggs in a single layer in a saucepan Add water to a depth of 3 inches, and bring to a rolling boil
- Eggs
Pizza Dough - Rob’s favorite
By ezunich
Make in a bread machine. Bake at 500° for 5 minutes
- 1 package active dry yeast (2 tsp)
- 1 cup warm water (105° to 115°, no more)
- 3 cups all-purpose or bread flour
- 1 tbs sugar
- 1 tsp salt
- 1 tbs extra-virgin olive oil
Blueberry Quick Bread
By ezunich
In a large mixing bowl, beat the egg, milk and oil
- Vanilla Sauce:
- 1 egg
- 1 cup milk
- 3 tbs vegetable oil
- 2 cups all-purpose flour
- 1 cup sugar
- 2 ·1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups fresh or frozen blueberries
- 1 cup sugar
- 1 tbs cornstarch
- 1 cup heavy whipping cream
- 1/2 cup butter, cubed
Triple Chocolate Cranberry Oatmeal Cookies
By ezunich
Position rack in center of oven and preheat to 350°F
- 1 cup all purpose flour
- 2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 10 tablespoons (l1 1/4 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup (packed) golden brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup old-fashioned oats
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup coarsely chopped fresh or frozen cranberries
- 2 ounces milk Chocolate or white chocolate, chopped (for drizzling)
Beef Stroganov
By ezunich
Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whis...
- 3 1/2 tbs unsalted butter
- 1 tbs flour
- 1 cup beef broth
- 1 (1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
- 2 tbs olive oil
- 1/2 cup thinly sliced shallots
- 3/4 lb cremini mushrooms, trimmed and halved (quartered if large)
- 3 tbs sour cream at room temperature
- 1 tsp Dijon mustard
- 2 tbs chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- Accompaniment: buttered wide egg noodles
Colorful Corn 'n' Bean Salad Recipe
By ezunich
In a large bowl, combine all ingredients
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (13 ounces) corn relish
- 1/2 cup canned kidney beans
- 1/2 cup quartered cherry tomatoes
- 1/2 cup chopped celery
- 1/4 cup chopped sweet orange pepper
- 1/4 cup sliced pimiento-stuffed olives
- 2 teaspoons minced fresh parsley
Asparagus Salad with Parmesan Dressing
By ezunich
Bring cheese and 1 1/2 cups water to simmer in medium saucepan over medium heat
- 5 ounces Parmesan cheese, thinly shaved with vegetable peeler (about 3 1/2 cups shavings)
- 1 1/2 cups water
- 5 tbs minced shallots, divided (from about 2 large)
- 2 tbs Champagne vinegar or white wine vinegar
- 1 pound large green asparagus spears, trimmed, thick stalks peeled
- 1 pound large white asparagus spears, trimmed, thick stalks peeled
- 2 tbs olive oil, divided
- 12 oz oyster mushrooms, thinly sliced
- Cracked black peppercorns
- Pea sprouts (optional)