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Recipes
Fried Mozzarella Cheese with Anchovy Sauce
By Golfwidow7
In three individual bowls, place the flour, beaten egg, and breadcrumbs
- 2 (8-ounce) balls fresh water-packed mozzarella cheese, drained.
- All purpose flour
- 1 large egg, beaten
- 3 cups (about 8 ounces) fresh breadcrumbs*
- 2 tablespoons butter
- 6 garlic cloves, minced
- 1 cup (packed) fresh Italian parsley leaves
- 1/2 cup olive oil, divided
- 1/3 cup drained capers
- 1 (2-ounce) can anchovy fillets, drained*
- 1 1/2 teaspoons fresh-squeezed lemon juice
- Coarse salt and coarsely ground black pepper to taste
Shrimp Scampi with Linguini
By Golfwidow7
Tyler Florence
- 1 pound linguini
- 4 tablespoons butter
- 4 tablespoons extra-virgin olive oil, plus more
- for drizzling
- 2 shallots, finely diced
- 2 cloves garlic, minced
- Pinch red pepper flakes, optional
- 1 pound shrimp, peeled and deveined
- Kosher salt and freshly ground black pepper
- 1/2 cup dry white wine
- Juice of 1 lemon
- 1/4 cup finely chopped parsley leaves
Chicken, Gaida's Roman-Style
By Golfwidow7
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper
- 4 skinless chicken breast halves, with ribs
- 2 skinless chicken thighs, with bones
- 1/2 teaspoon salt, plus 1 teaspoon
- 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 ounces prosciutto, chopped
- 2 cloves garlic, chopped
- 1 (15-ounce) can diced tomatoes
- 1/2 cup white wine
- 1 tablespoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1/2 cup chicken stock
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley leaves
Rice: Souper Rice
By Golfwidow7
This "Souper Rice" is so good! It is like a cheater risotto
- 1 can (10 3/4 oz) cream of chicken soup (can use 98% fat free)
- 1 1/2 cups chicken broth
- 1 1/2 cups uncooked instant white rice
- 1/4 cup grated Parmesan cheese (green can)
- dash freshly ground black pepper
Roast Beef Tenderloin with Wine Sauce
By Golfwidow7
For the Sauce Melt 5 tablespoons of the butter in a medium saucepan
- For the Sauce
- 8 tablespoons unsalted butter, divided
- 3/4 cup finely chopped shallots, from 2-3 large shallots
- 1-1/4 cups red wine
- 3 cups beef broth
- 6 fresh thyme sprigs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon sugar
- 2 tablespoons all-purpose flour
- For the Beef
- 1 (2 - 3 lb) center cut beef tenderloin roast
- Kosher salt (1/2 teaspoon per pound of beef)
- Freshly ground black pepper (1/4 teaspoon per pound of beef)
- 2 tablespoons vegetable oil
- 1/4 cup beef broth
Chicken: Honey Roast Chicken with Spring Peas and Shallots
By Golfwidow7
1.Preheat oven to 375 degrees F
- 1 -3 1/2 - 4 pound whole broiler-fryer chicken
- 2 tablespoons butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup honey
- 2 tablespoons fresh tarragon
- 1 cup peeled and sliced shallots
- 1 cup champagne, sparkling wine, or reduced-sodium chicken broth
- 1/2 cup chicken broth
- 1 1/2 cups fresh or frozen peas
- 1 small lemon, thinly sliced
Mango Salad/Salsa
By Golfwidow7
This is a combinatin of several salad and salsa recipes
- Dressing:
- 1 small Red Onion, diced
- 1 pound Granny Smith Apple cored and diced
- 1 large Mango, firm peeled, and diced
- 2 Avacados, Diced
- 1 small can Sweet Corn, drained
- 1 tomato diced
- 1 can small Cannoloni Beans (You have to look for these but they small ones are delicious in this receipe
- (You have to do this to your taste so do in in a bowl and play with the juices)
- 2 Tbsp. Orange Juice
- 1 Lime, squeezed
- 1/2 Lemon, squeezed - sometimes I use more
- 3 Tbsp. chopped Cilantro,
- Salt and pepper to taste.
Chicken, Savory Balsamic (Lea and Perrins ® )
By Golfwidow7
Enjoy this flavorful chicken dish that your family will love!
- 6 (4 oz) Boneless Chicken Breasts
- 1/3 cup all purpose flour
- 2 tablespoons butter divided use
- 1 tablespoon vegetable oil
- 1 1/2 cups low sodium chicken broth
- 1/2 cup Lea and Perrins® The Original Worcestershire Sauce
- 1 1/2 tablespoons Heinz® Balsamic Vinegar
Honey Sesame Chicken
By Golfwidow7
In a bowl, mix cubed chicken with the 1 cup of corn starch; coat thoroughly
- 4 chicken breasts, cubed
- Corn Starch
- Coconut Oil-I used refined so there was no coconut taste
- 8 tablespoons of honey
- 5 tablespoons of ketchup
- 4 tablespoons of sugar
- 2 tablespoons brown sugar
- 3 tablespoons white vinegar
- 4 tablespoons soy sauce
- pinch of salt
- 1 1/2 teaspoons of garlic powder
- 1/2 teaspoon onion powder
- 3 tablespoons of corn starch mixed with 2 tablespoons water
- Scallion/green onion
- Sesame seeds (I used toasted)
- 1 cup corn starch for dipping
- 2 tablespoons of melted, refined coconut oil
Vegetable Beef Soup
By Golfwidow7
This vegetable soup has minimal prep and nearly cooks itself! Toss in the ingredients and let it cook on your stove...
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 medium green bell peppers, chopped
- 2 (14.5 ounce) cans beef broth
- 1 (28 ounce) can Redpack® Whole Peeled Plum Tomatoes in Puree, drained and cut into pieces
- 1 cup frozen whole kernel corn
- 1 (10 ounce) package frozen mixed vegetables
- 3 potatoes, peeled and chopped or 1 cup frozen has brown potatoes
- Salt and black pepper to taste
- 1 bay leaf
- 1 (46 ounce) can tomato juice
- 3/4 cup quick cooking barley