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Recipes
Sake, Garlic, and Ginger Chicken with Broccolini
By Golfwidow7
Boneless chicken thighs get treated to sweet, salty, and gingery flavors
- 6 Tbs. sake
- 6 Tbs. reduced-sodium soy sauce
- 1/4 cup granulated sugar
- 2 Tbs. vegetable or canola oil
- 1-1/2 lb. boneless, skinless chicken thighs
- Kosher salt and freshly ground black pepper
- 1 lb. Broccolini or broccoli crowns, cut into 3-inch-long pieces
- 3 medium scallions, thinly sliced, white and green parts separated
- 3 medium cloves garlic, very thinly sliced
- 1 3-inch piece fresh ginger, peeled and sliced lengthwise into 4 slabs
Joan’s Baked French Toast
By Golfwidow7
Preheat oven to400* spray or greased 9x13 pan cut bread into 1 1/2 “ slices and lay flat in pan
- Alternate Topping:
- 8 Eggs
- 1 pint Half and Half
- 2 cups Milk
- 3/4 cup sugar
- 1 tbsp Vanilla
- 2 tsp Cinnamon
- 5 Granny Smith Apples (sliced into rings)
- 2 Tbsp butter
- 1 loaf French Bread, sliced
- 2 cups Brown Sugar
- 2 tsp Dark Karo Syrup
- 3/4 cup Butter, softened
- 1 cup chopped Nuts (Pecans, Walnuts, Almonds)
Sandwich: Grilled Chicken Pita
By Golfwidow7
Rinse the chicken breast and pat dry
- Yogurt sauce:
- 3 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 3 tablespoon plus 2 teaspoons fresh lemon juice, divided
- 3 tablespoon soy sauce
- 1 clove garlic, minced
- 2 teaspoon dried oregano, divided
- 2 small tomatoes, finely chopped
- 1 cup crumbled feta cheese (1/4 pound)
- 1/4 cup olive oil
- Olive oil cooking spray
- 1 large Vidalia or purple onion, cut into thin rings
- 6 pita breads
- 1/2 head romaine lettuce, finely chopped
- 1 (10.6-ounce) jar kalamata olives, drained, halved, and pitted, or other black ol
- 12 slices bacon, fried crisp
- Alfalfa sprouts
- Salt and freshly ground black pepper
- 8 ounces (1 cup) unflavored yogurt
- 1 clove garlic, minced
- 1/4 cup finely chopped walnuts
- 1-tablespoon olive oil
BBQ Chicken Kebabs, Veggies & Quick Pickles
By Golfwidow7
Carla Hall'
- For the quick pickles:
- 2 2 2 cups apple cider vinegar
- 1 1 1 tablespoons sugar
- 1 1/2 1 1/2 1/2 teaspoons salt
- 3/4 3/4 3/4 cup water
- 1 1 1 English cucumber, thinly sliced
- 1 1 1 small yellow squash, halved, thinly sliced
- 1/2 1/2 1/2 small sweet onion, halved, thinly sliced
- For the chicken:
- 1/2 1/2 1/2 cup prepared barbecue sauce, plus more for basting
- 1 1/2 1 1/2 2-inch pounds boneless chicken thighs, cut into 2-inch pieces
- 8-10 8-10 8-10 long wooden skewers, soaked in salted water
- For the vegetables:
- 2 2 1-inch-thick ears fresh corn, cut into 1-inch-thick rounds
- 1 1/2 1 1/2 12 small sweet onions, cut into 12 wedges with root end attached
- Salt and freshly ground pepper
- Extra-virgin olive oil
Meatball Sub Soup
By Golfwidow7
Make the meatballs: Preheat oven to 350º and line two baking sheets with parchment paper
- FOR THE MEATBALLS
- 1 lb. ground beef
- 1/2 c. Italian bread crumbs
- 2 cloves garlic, minced
- 1/4 c. fresh Italian parsley, chopped
- 1 tsp. crushed red pepper flakes
- kosher salt
- Freshly ground black pepper
- FOR THE SOUP
- 2 tbsp. extra-virgin olive oil
- 1 large onion, diced
- 1 large clove garlic, minced
- 2 tbsp. tomato paste
- 1 28-oz. can crushed tomatoes
- 3 c. low-sodium beef broth
- 1 c. milk
- 3 c. shredded mozzarella
- 1/2 c. grated Parmesan
- 1 tsp. dried oregano
- kosher salt
- Freshly ground black pepper
- Baguette slices, for serving
How to Make Boxed Cake Mix Better
By Golfwidow7
For Chocolate Cake Mix: *Hot Water- Add the amount of water the recipe calls for but use HOT water
- Box of Cake Mix
Dinner Rolls, Amish
By Golfwidow7
Soak yeast in warm water, then mix everything together and mix well
- 5 eggs
- 1 cup sugar
- 1 T salt
- 3/4 cup lard
- 2 cups mashed potatoes
- 1 pint warm water
- 2 packages yeast
- 8 cups bread flour
Meatballs, Greek with Feta-Walnut Sauce
By Golfwidow7
Heat iven to 425°. In a bowl, soak the bread in the milk to soften
- FETA DIPPING SAUCE:
- 2 slices stale good-quality white bread, crusts trimmed
- 1/2 cup milk
- 2 tbsp EVOO
- 3/4 lb ground lamb
- 3/4 lb ground beef
- Salt and pepper
- 1/3 cup grated parmigiano reggiano (a generous handful)
- 1/4 cup chopped flat-leaf parsley
- 1/4 cup finely chopped fresh mint leaves
- 2 sprigs oregano, finely chopped
- 2 cloves garlic, finely pasted or grated
- 1 egg
- 1 lemon, juiced plus 2 tsp. zest
- 1 cup greek yogurt
- 1/2 cup milk
- 1/4 cup crumbled feta
- 1/4 cup toasted chopped walnuts
- 1 tsp chopped fresh oregano
- Salt and pepper
- TO SERVE AS A MEAL add:
- Wilted Spinach with Garlic & Lemon
- 2 cloves garlic, finely chopped
- 2 tbsp EVOO
- 1 lb. spinach
- Salt and pepper
- Freshly grated nutmeg
- 1/2 lemon, juice
- Grilled pita or other flatbread
Pot Roast, Tuscan-Style
By Golfwidow7
by Rachael Ray A braised roast and vegetables makes for the ultimate cold weather comfort food
- 3 to 4 pounds meaty chuck roast, well-trimmed, about 3 to 3½ inches thick
- 3 tablespoons safflower oil, or olive oil
- Salt and coarse black pepper
- 4 tablespoons butter, cut into pieces
- 2 onions, red or yellow, stem end intact, cut into wedges
- 3 ribs leafy celery, thick cut on bias
- 2 parsley root, thick cut on bias (or parsnips)
- 3 to 4 medium carrots, thick cut on bias
- 2 bulbs garlic, ends cut off to expose cloves
- 3 to 4 generous sprigs rosemary
- 2 large fresh bay leaves
- 1 small bundle thyme, parsley stems or parsley root tops, and carrot tops, tied (optional)
- 1 teaspoon juniper berries (optional)
- 1/2 cup sundried tomato paste, a tube (or tomato paste)
- 1/2 bottle Italian red wine, such as Rosso di Montalcino
- 3 to 4 cups beef stock
Moo Goo Gai Pan
By Golfwidow7
Ready in only 20 minutes, this slightly sour and savory moo goo gai pan beats any Chinese take out and takes less t...
- MARINADE:
- 1 tablespoon peanut or canola oil
- 1/2 pound chicken breast, boneless, skinless, sliced into thin bite size piece
- 2 garlic cloves, finely chopped
- 1 1/2 cup button mushrooms, sliced in half
- 1 1/2 cup snow peas
- 1/2 cup canned bamboo shoots
- 1/4 cup canned water chestnuts
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Ground white pepper
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon cornstarch
- SAUCE:
- 1/2 cup chicken stock
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1/2 teaspoon sugar
- 1 teaspoon sesame oil