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Recipes
Chicken Breasts with Mushrooms and Asparagus
By ezunich
Vanessa McNeil Rocchio, Southern Living MARCH 2014
- 4 skinned and boned chicken breasts (about 1 1/2 lb.)
- 2 teaspoons Sicilian crushed red pepper-and-garlic seasoning (such as McCormick Perfect Pinch)
- 1 teaspoon kosher salt
- 8 green onions (optional)
- 1 pound fresh asparagus
- 1 (8-oz.) package sliced fresh mushrooms
- 3 garlic cloves, sliced
- 4 tablespoons olive oil
- 2 tablespoons drained capers
- 2 tablespoons fresh lemon juice
- 1/4 cup loosely packed fresh dill leaves or chopped fresh flat-leaf parsley
- 2 tablespoons butter
- 4 French bread loaf slices, toasted
Stuffing
By ezunich
Wet bread with water and break it
- 3/4 loaf of bread
- 1 egg
- salt and pepper to taste
- 1 onions diced
- 1 stalk of celery, diced
- oil
Delicious Pumpkin Bread
By ezunich
In a mixing bowl, beat the eggs
- 5 eggs
- 1-1/4 cups vegetable oil
- 1 can (15 ounces) solid-pack pumpkin
- 2 cups all-purpose flour
- 2 cups sugar
- 2 packages (3 ounces each) cook and-serve vanilla pudding mix
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
Hummus & Veggie Wrap Up
By ezunich
Layer on tortilla and roll
- 2 tbs hummus
- whole wheat tortilla
- mixed salad greens
- chopped sweet onion
- sliced cucumber
- shredded carrot
- 1 tbs balsamic vinaigrette
Grandma's Pound Cake
By ezunich
Preheat oven to 350°. Beat butter in large bowl with electric mixer on medium speed 1 minute
- 1 cup (2 sticks) butter, softened
- 2 cups sugar
- 1 pkg (8 oz) cream cheese, softened
- 1 tsp vanilla
- 6 eggs
- 2 cups flour
- 1 tbs baking powder
- 1 tsp salt
Sweet and Sour Dressing
By ezunich
Pulse first 6 ingredients in a blender 2 to 3 times or until smooth
- 1/3 cup sugar
- 2 1/2 tablespoons vinegar
- 1 tablespoon diced onion
- 1/4 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/8 teaspoon pepper
- 1/2 cup vegetable oil
Roast Tenderloin of Beef
By ezunich
Preheat oven to 525°. In a large skillet heat the oil over high heat until smoking
- 2 tablespoons vegetable oil
- 4 to 4 1/2 pound trimmed beef tenderloin, tied at room temperature
- 2 teaspoons cracked black pepper, or to taste
- 1 1/2 teaspoons kosher salt, or to taste
Beef Tenderloin With Henry Bain Sauce
By ezunich
1. Preheat oven to 500°. Stir together butter, salt, and pepper; rub over tenderloin
- 1/4 cup butter, softened
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 1 (4 1/2- to 5-lb.) beef tenderloin, trimmed
- Henry Bain Sauce*
- Garnish: fresh thyme sprigs
- Henry Bain Sauce Ingredients
- 1 (9-oz.) bottle chutney
- 1 (14-oz.) bottle ketchup
- 1 (12-oz.) bottle chili sauce
- 1 (10-oz.) bottle steak sauce
- 1 (10 oz) bottle Worcestershire sauce
- 1 tsp. hot sauce
- Spicy Horseradish Sauce
- 2/3 cup reduced-fat sour cream
- 3 tbs horseradish
- 2 tbs light mayonnaise
- 1 tbs white wine vinegar
- 1 tsp dry mustard
- 1/4 tsp salt
- 1/4 tsp ground red pepper
Fresh Corn Medley
By ezunich
In a large skillet, saute green pepper and onion in butter until tender
- 1 medium green pepper chopped
- 1 small onion, chopped
- 3 tbs butter
- 4 cups fresh corn (about 9 ears of corn)
- 1/4 cup hot water
- 1 jar (2 oz) diced pimientos, drained
- 1 tbs honey
- 1 tsp salt
- dash of salt
- 1/2 cup shredded cheddar cheese
- 4 bacon strips, cooked and crumbled
Basic Banana Smoothie
By ezunich
Put all ingredients in a blender (ice last)
- 1 ripe banana
- 1/2 cup non fat yogurt
- 1 tbs honey
- 1 cup crushed ice