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BACON-WRAPPED MEATLOAF

BACON-WRAPPED MEATLOAF

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Recipe developed for the Wolfgang Puck Pressure Oven (Recipe courtesy Wolfgang Puck)

  • 3 Tbsp Extra-Virgin OLIVE OIL
  • 1 Lrg ONION, Peeled and Diced
  • 1/2 Lb MUSHROOMS, Trimmed and Finely Chopped
  • 3 Lrg Cloves GARLIC, Peeled and Minced
  • 1 cup Heavy CREAM
  • 1 1/2 tsp Fresh OREGANO, Minced
  • 1 1/2 tsp Fresh THYME, Minced
  • 1 1/2 tsp SALT
  • 1/2 tsp Freshly Ground Black PEPPER
  • 2 Lbs Lean Ground PORK
  • 1 Lb Lean Ground BEEF
  • 1 EGG, Lightly Beaten
  • 3/4 Lb Smoked BACON (sliced-about 13 slices)
4.2/5 (5 Votes)

Wild Rice with Apples and Cheddar

Wild Rice with Apples and Cheddar

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In a large sauté pan over medium-high heat melt the butter and add the apples cut side down in a single layer

  • 2 C Wild Rice, cooked
  • 4 ea Firm Apples, cored and cut into 12 pcs. each
  • 4 T Butter
  • 1/2 C Shallots, sliced
  • 1 t Fresh Thyme Leaves
  • 2 C Baby Spinach
  • 1 C Adams Reserve Cheddar, crumbled
  • 1/4 C White Wine
  • 1 t Kosher Salt
  • 1/4 t Fresh Ground Black Pepper
4.2/5 (17 Votes)

Magret of Duck with Fig and Port Sauce

Magret of Duck with Fig and Port Sauce

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Place duck skin side down; trim off exposed fat around edges

  • 4 boneless Magret or regular duck breasts (each about 8 oz/250 g)
  • 2 tbsp (25 mL) minced fresh thyme
  • 3/4 tsp (4 mL) each salt and pepper
  • 1 tbsp (15 mL) vegetable oil
  • 1 tbsp (15 mL) butter
  • 1 shallot or small onion, minced
  • 3/4 cup (175 mL) port wine
  • (Instead of port, you can use 3/4 cup (175 mL) dry red wine and 2 tsp (10 mL) granulated sugar.)
  • 1 tbsp (15 mL) balsamic or fig vinegar
  • 8 dried figs, stemmed and coarsely chopped
4.4/5 (7 Votes)

Chopped Salad

Chopped Salad

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Nutrition Facts Calories 505, Total Fat 27 g, Saturated Fat 5 g, Cholesterol 47 mg, Sodium 652 mg, Carbohydrate 41 ...

  • 2 cups dried orecchiette or medium shell macaroni or 3 cups dried bow-tie pasta (8 oz.)
  • 1 medium head iceberg lettuce, chopped or 8 cups torn leaf lettuce or fresh spinach baby leaves
  • 12 oz. cooked chicken or turkey, cut into bite-size pieces
  • 1 (12-oz.) jar roasted red sweet peppers, well-drained and coarsely chopped
  • 1 small red onion, thinly sliced and separated into rings
  • 8 slices bacon, crisp-cooked, drained and crumbled
  • 1 (4-oz.) container one 2.8-ounce can French-fried onions
  • 1 (12-oz.) bottle bottled poppy seed salad dressing
5/5 (1 Votes)

PAN-ROASTED CHICKEN

PAN-ROASTED CHICKEN

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Recipe developed for the Wolfgang Puck Pressure Oven (Recipe courtesy Wolfgang Puck)

  • 8 pieces Fresh CHICKEN
  • 1 Lrg Yellow ONION, Chopped
  • 1 Lb Red Bliss POTATOES, Cut into Halves
  • 2 Lrg CARROTS, Peeled and Cut into 1/2-inch Pieces
  • 3 Tbsp OLIVE OIL
  • 1 Tbsp Unsalted BUTTER, Melted
  • 8 Sprigs Fresh THYME
  • 8 Leaves Fresh SAGE
  • Kosher SALT and Freshly Ground Black PEPPER, to taste
  • 1 LEMON
4.7/5 (3 Votes)

Pumpkin Soy Ice Cream

Pumpkin Soy Ice Cream

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Pumpkin flavored Soy base ice cream

  • 1/2 cup pumpkin puree
  • 1 cup Silk creamer
  • 1/4 cup maple syrup
  • 1/4 tsp. pumpkin pie spice
4.6/5 (7 Votes)

Cajun Remoulade

Cajun Remoulade

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Combine all ingredients in mixing bowl, cover tightly and store in refrigerator

  • 2 cup mayonnaise
  • 1 TBSP Sweet Pickle Relish
  • 1 tsp Cajun Spice
  • 1 tsp Tabasco
  • 1 tsp Ketchup
  • 1 tsp Capers (optional)
0/5 (0 Votes)

Dijon Vinaigrette Dressing

Dijon Vinaigrette Dressing

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Serve over a tossed salad with mixed greens, tomatoes, whole black olives, red onions, shredded Romano cheese and c...

  • 1 Cup EXTRA VIRGIN OLIVE OIL
  • 1/2 Cup BALSAMIC VINEGAR
  • 4 Tbsp. DIJON MUSTARD
  • 1/4 tsp. KOSHER SALT
  • 1/2 tsp. Cracked BLACK PEPPER
  • 1/4 tsp. SUGAR
0/5 (0 Votes)

BUTTERMILK-MARINATED OVEN-FRIED CHICKEN

BUTTERMILK-MARINATED OVEN-FRIED CHICKEN

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Recipe developed for the Wolfgang Puck Pressure Oven (Recipe courtesy Wolfgang Puck)

  • OVEN-FRIED CHICKEN:
  • 2 1/2 Lbs Bone-In CHICKEN PIECES
  • 2 Cups BUTTERMILK
  • 1/2 Yellow ONION, grated
  • 1 tsp PAPRIKA
  • 1 tsp Dried OREGANO
  • 2 tsp Kosher SALT
  • 2 tsp Freshly Ground Black PEPPER
  • 2 cups All-Purpose FLOUR
  • 1 tsp GARLIC POWDER
  • 1 tsp ONION POWDER
  • 1/2 tsp CAYENE
  • HONEY-MUSTARD SAUCE:
  • 1 cup good-quality bottled regular or low-fat MAYONNAISE or plain
  • Greek YOGURT, or 1/2 cup of each
  • 1/4 cup HONEY
  • 2 Tbsp Dijon MUSTARD
  • 1 Tbsp Freshly Squeezed LEMON JUICE
  • Kosher SALT
  • Freshly Ground Black PEPPER
4.5/5 (6 Votes)

Blue Cheese Stuffed Chicken Breast

Blue Cheese Stuffed Chicken Breast

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Recipe developed for the Wolfgang Puck Pressure Oven (Recipe courtesy Wolfgang Puck Bistro) for use with the Rotiss...

  • 3 Lrg Boneless Skinless CHICKEN BREASTS
  • 3 Tbsp BLUE CHEESE Crumbles
  • Kosher SALT & Fresh PEPPER
  • 6 Tbsp APRICOT JAM
0/5 (0 Votes)