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Recipes

Grandma's Roast Beef with Gravy

Grandma's Roast Beef with Gravy

By

1. SEASON MEAT Pat roast dry with paper towels and rub with 2 teaspoons salt

  • Ingredients
  • 1 1 to 5-pound) to 5-pound) boneless top round roast, tied (see note)
  • Salt and pepper
  • 1 1 1 tablespoon vegetable oil
  • 4 4 4 tablespoons unsalted butter
  • 2 2 2-inch carrots, peeled and cut into 2-inch pieces
  • 1 1 1/2-inch onion, peeled and cut into 1/2-inch rounds
  • 1 1 2-inch celery rib, cut into 2-inch pieces
  • 1/2 1/2 1/2 cup all-purpose flour
  • 1 1 1 teaspoon tomato paste
  • 2 2 cans 2 (10.5-ounce) cans beef consommé
  • 1 1/2 1 1/2 1/2 cups water
3.5/5 (2 Votes)

Gwyneth Paltrow's Tuna & Ginger Burgers

Gwyneth Paltrow's Tuna & Ginger Burgers

By

Combine the wasabi, mustard and water in a small bowl

  • 1 teaspoon wasabi powder
  • 2 teaspoons Dijon mustard
  • 1 teaspoon water
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon coarse salt
  • 1 TABLESPOON peeled and finely minced fresh ginger
  • 1 TABLESPOON peeled and finely minced garlic
  • 1 1/2 TABLESPOONS peanut oil, plus more for cooking
  • 1 pound highest quality tuna, cut into 1-inch pieces
  • 2 TABLESPOONS extra virgin olive oil
  • 3 shallots, peeled and thinly sliced
  • 4 sprouted grain or whole wheat hamburger buns
  • 1/2 cup Soy & Sesame Mayo
  • Handful fresh arugula
0/5 (0 Votes)

Authentic Louisiana Red Beans & Rice

Authentic Louisiana Red Beans & Rice

By

1.Rinse beans, and then soak in a large pot of water overnight

  • 1 pound dry kidney beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 6 cups water
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon Cajun seasoning
  • 1 pound andouille sausage, sliced
  • 4 cups water
  • 2 cups long grain white rice
5/5 (1 Votes)

Chicken Parmesan

Chicken Parmesan

By

Combine breadcrumbs, flour, and ground red pepper in a small bowl, and set aside

  • 1 cup Italian-seasoned breadcrumbs
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon ground red pepper
  • 2 skinned and boned chicken breasts
  • 2 egg whites, lightly beaten
  • 1 tablespoon olive oil
  • Tomato Sauce
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan cheese
5/5 (1 Votes)

Crab Cakes II

Crab Cakes II

By

Line a plate with parchment paper

  • 1 cup panko crumbs, divided
  • 1/2 lb. lump crabmeat
  • 1/4 cup red bell pepper, diced
  • 1/4 cup minced fresh chives
  • 1 tsp. Old Bay seasoning
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. kosher salt
  • 1/3 cup mayonaise
  • 1 egg
  • Juice of 1/2 lemon
  • 1/4 cup veg. oil, divided
0/5 (0 Votes)

All American Potato Salad

All American Potato Salad

By

1. Place potatoes in large saucepan with cold water to cover by 1 inch

  • 2 pounds Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • 1 1/2 teaspoons table salt
  • 3 tablespoons dill pickle juice, plus 1/4 cup finely chopped dill pickles
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon celery seed
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 onion, red (small), chopped fine
  • 1 rib celery, chopped fine
  • 2 hard-cooked eggs, peeled and cut into 1/4-inch dice (optional)
5/5 (1 Votes)

Peach & Pecan Cobbler

Peach & Pecan Cobbler

By

1. Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a Dutch oven

  • 12 to 15 fresh peaches, peeled and sliced (about 16 cups)
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/4 tsp. cinnamon
  • 1/2 cup sugar (or more depending on your taste)
  • 2/3 cup butter
  • 1 1/2 teaspoons vanilla extract
  • 2 (15-oz.) packages refrigerated piecrusts
  • 1/2 cup chopped pecans, toasted
  • 5 tablespoons sugar, divided
  • Sweetened whipped cream
0/5 (0 Votes)

Mediterranean Pizza

Mediterranean Pizza

By

•Drain artichokes, reserving marinade

  • 2 jars (6-1/2 ounces each) marinated artichoke hearts
  • 1 loaf (1 pound) frozen bread dough, thawed
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 cups (8 ounces) shredded Monterey Jack cheese, divided
  • 1/4 pound thinly sliced deli ham, julienned (or diced chicken)
  • 1 cup halved cherry tomatoes
  • 1 cup chopped ripe olives
  • 1/4 cup crumbled feta cheese
0/5 (0 Votes)

Kimberly's Vegetable Soup

Kimberly's Vegetable Soup

By

Brown beef and onion in skillet until done; drain well

  • 1-3/4 lbs. ground chuck
  • 1 leftover ham bone
  • 2-1/2 to 3 quarts water
  • 1 T. Italian Seasoning
  • 2 T. dried parsley
  • 1/2 tsp. garlic powder
  • 1 T. beef bouillon granules
  • 1 tsp. salt or seasoned salt
  • 1 tsp. black pepper (or more to taste)
  • 1/2-1 tsp. celery salt
  • 1 T. Worcestershire
  • several drops Maggi's Seasoning
  • 1 extra large onion, chopped
  • 4-5 large carrots, sliced
  • 2 large celery stalks, sliced
  • 3 (14 oz) cans diced tomatoes
  • 2 (14 oz) cans green beans, drained
  • 4 medium yukon gold potatoes
  • 1 (16 oz) bag frozen okra, thawed
  • 1 (16 oz) bag frozen corn, thawed
  • 1 (16 oz) bag frozen lima beans, thawed
  • 1/2 cup elbow macaroni(optional)
  • 3/4 head of cabbage, sliced thinly
0/5 (0 Votes)

Oven Chicken Strips

Oven Chicken Strips

By

On shallow plate combine dry ingredients together

  • 1-1/2 cups cornflake crumbs
  • 1 tsp. dried oregano
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 cup buttermilk
  • 1 tsp. Tabasco
  • 1-1/4 lbs. chicken tenders
4/5 (1 Votes)