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Recipes
Balsamic Chicken with Baby Spinach
By mdyess
Heat a large saute pan over medium-high heat
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 2 (8-ounce) boneless, skinless chicken breasts, halved
- 8 ounces baby spinach
- 2 tablespoons balsamic vinegar
- 1/3 cup low-sodium chicken broth
- 1 cup low-sodium canned chopped tomatoes with juice
- 2 cups whole wheat couscous, cooked
Carribean Curried Chicken with Ginger
By mdyess
Marinate chicken in herb paste, vinegar, and salt and black pepper
- 31 \ pound chicken, cut into small pieces
- 2 tablespoons herb seasoning paste (chives,
- thyme, garlic)
- I tablespoon wine vinegar or lime juice
- Salt and freshly ground black pepper
- 3 tablespoons curry powder
- I small onion, sliced
- 2 tablespoons vegetable oil
- I teaspoon chopped ginger
- I teaspoon chopped garlic
- I hot pepper, seeded and chopped
- y. cup water
- 2 tablespoons chopped chadon beni (cilantro)
Pepper Sauce
By mdyess
Crust steak in % of black peppercorns
- Heat 1 tablespoon of olive oil
- in a large skillet over medium
- high heat, add garlic and
- saute for about 30 seconds.
- Add the shrimp and sprinkle'
- with a dash of salt, black
- pepper, and a pinch of red
- pepper flakes. Saute until
- the shrimp is just opaque.
- Transfer the shrimp to a bowl.
- In the same skillet, add
- another tablespoon of olive
- oil, then add the mushrooms
- and drained pasta. Add the
- peste, lemon juice, fish sauce
- and red pepper flakes. Stir to
- combine until the penne is
- coated with all ingredients.
- Season to taste.
- Add the shrimp and arugula
- to the pasta and cook until
- arugula wilts.
Carbonara
By mdyess
saute onions and garlic add peas and cream quickly stir in whipped egg yolks toss with basil, parsley, salt & pe
- 1/2 stick butter
- 1/2 chopped onion
- 2 tsp minced garlic
- 1 pkg picnic bacon
- 1/2 pkg frozen peas
- 1 pint heavy cream
- chopped basil
- chopped italian parsley
- salt & pepper
- pasta
- 3 egg yolks
Best Meatballs
By mdyess
1.Combine beef, veal, and pork in a large bowl
- 1 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 cloves garlic, minced
- 2 eggs
- 1 cup freshly grated Romano cheese
- 1 1/2 tablespoons chopped Italian flat leaf parsley
- salt and ground black pepper to taste
- 2 cups stale Italian bread, crumbled
- 1 1/2 cups lukewarm water
- 1 cup olive oil
Chesapeake Bay Classic Crab Cakes
By mdyess
The traditional crabmeat to use in these Chesapeake Bay cakes is East Coast blue crab
- Ingredients:
- Makes 8 large crab cakes
- 1 large egg yolk
- 1 tbsp Old Bay Seasoning
- 1 tbsp Dijon mustard
- 1/2 tsp grated lemon zest
- 1 1/2 tsp fresh lemon juice
- 1 1/2 tsp cider vinegar
- 1/2 cup peanut or canola oil
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp minced scallions, both white and green parts
- 1 lb lump blue crabmeat, drained and picked clean of shell
- 4 cups fresh bread crumbs
- 1/4 cup chopped parsley
- 4 About 4 tbsp unsalted butter
- Red Cocktail Sauce
- Green Cocktail Sauce
- 4 lemon wedges
Michael & Mark's Coconut Tiki Masala
By mdyess
Cut chicken breast into pieces and toss with curry
- 1 can Rotel
- Y4 tsp. ground ginger
- 1 tsp. minced garlic
- 1 onion sliced Y4 inch
- 3 tbs. butter
- 1 can coconut milk
- Y4 tsp. cardamom
- 1 tbs. chicken curry
- 1 tbs. spicy curry
- Salt & pepper to taste
- 1 bay leaf
- 4 boneless/skinless chicken breast
Low Country Perloo
By mdyess
Heat 2 tsp oil in a Dutch oven on top of the stove, then add the chicken and sausage and saute for 5 min and set as...
- 1 1/2-pound chopped chicken
- 1-pound sliced sausage
- 1-pound shrimp, peeled and cut in pieces
- 3 tsp olive oil
- 2 cups water
- 1 can chicken broth
- 1/4 cup white wine
- 7 drops of tabasco
- 1 large onion, chopped (about 1-1/2 cups)
- 2 medium carrots, chopped
- 2 cups chopped celery
- 1 tbs minced garlic
- 1 8oz package sliced mushrooms
- 1 can chopped tomatoes
- 1 tablespoon fresh thyme leaves
- or 1 teaspoon dried
- 1/2 teaspoon hot red pepper flakes
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 2 cups long-grain white rice
- Parsley leaves for garnish
Coq Au Vin
By mdyess
Remove giblets and neck from chicken and set aside
- 2 whole (3-pound) chickens
- 2 tablespoons all-purpose flour, plus more for dusting
- Fine sea salt and freshly ground black pepper
- 1/2 cup canola oil
- 1 slice smoked bacon (optional), cut into 1-inch pieces
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 1 cup finely chopped onion
- 4 cloves garlic, sliced
- 6 ounces white button mushrooms, trimmed and chopped
- 2 (750 mL) bottles red wine
- 2 tablespoons tomato paste
- 1 cup brandy
- 2 sprigs fresh thyme
- 2 sprigs fresh flat-leaf parsley
- 1 bay leaf
- Fresh Egg Noodles
Mignonette Sauce
By mdyess
Preparation Combine all ingredients and chill
- Ingredients
- 1 tablespoon coarsely ground white or black peppercorns (vary amount according to taste)
- 1/2 cup white or red wine vinegar
- 2 tablespoons finely chopped shallots or sweet onions
- Salt to taste