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Recipes
Orange Ricotta Pancakes with Caramelized Fig and Pistachio Compote
By pengnev
Cook's Note: If you can't find fresh ricotta cheese, use the carton variety and strain through a fine mesh strainer...
- 3/4 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- Pinch fine sea salt
- 1 cup fresh ricotta cheese
- 3/4 cup whole milk
- 3 eggs, separated
- 1/2 teaspoon vanilla extract
- Finely grated zest of 1 orange
- Butter or nonstick cooking spray, for cooking
- Fig and Pistachio Compote, recipe follows
- Confectioners' sugar, for garnish
- Fresh mint sprigs, for garnish
Artichoke Appetizer
By pengnev
Appetizer
- Small party rye bread
- Marinated artichoke hearts
- Grated Parmesan cheeese
- Garlic butter
Bobby Flay's Italian Home Fries
By pengnev
Heat the butter on a cast-iron griddle or in large saute pan over medium-high
- 3 tablespoons butter
- 3 cloves garlic, smashed into a paste with the back of a chef's knife
- 1 small Spanish onion, halved and thinly sliced
- 1 small red bell pepper, diced
- 1 small yellow pepper, diced
- 1 1/2 pounds small new potatoes, par-cooked and diced
- 8 ounces Italian sausage, hot, mild or a combination, removed from the casing
- 1 teaspoon paprika
- Salt and freshly ground black pepper
- 1 tablespoon finely chopped fresh rosemary
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 3 tablespoons olive oil
Apple Annie's Tea Room's Chicken Salad
By pengnev
Apple Annie's is a wonderful little tearoom in San Antonio
- 3 lbs about 6 fresh chicken breasts
- 2 cups diced celery
- 6 tablespoons diced red bell peppers
- 2 1/2 teaspoons dried dill weed
- 2 -3 teaspoons dry ranch dressing mix (or more)
- 3/4 cup mayonnaise (Hellman's or Best foods)
Paula Deen's Hash Brown Casserole
By pengnev
Directions Preheat the oven to 350°
- 3 Tbsp. butter
- 1 small yellow onion , chopped
- 4 cups frozen shredded hash browns
- 1 pound bulk sausage , mild, hot or sage
- 2 1/4 cups whole milk
- 8 large eggs
- 1 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. freshly ground nutmeg
- 2 Tbsp. Dijon mustard
- 8 cups cubed French or Italian bread , crusts removed
- 2 cups (1/2 pound) grated cheddar cheese
- 2 cups (1/2 pound) freshly grated Parmesan
Sweet-and-Sour Meatballs Recipe
By pengnev
Directions Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use)
- 1 can (20 ounces) unsweetened pineapple chunks
- 1 egg
- 1 cup soft bread crumbs
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1-1/2 pounds lean ground beef (90% lean)
- 1 teaspoons canola oil
- 2 large green peppers
- 1 cup chicken broth
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/2 cup cider vinegar
- 3 tablespoons reduced-sodium soy sauce
- 6 cups hot cooked rice
Philly Cheesy Chili Dip
By pengnev
Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar cheese
- 1 pkg. (8 oz.) Philly cream cheese
- 1 can (10.5 oz.) Chili
- 1/2 cup Kraft Shredded Cheddar Cheese
- 2 Tblsp. Chopped cilantro (opitional)
GREEN GRAPE SALAD
By pengnev
Soften cream cheese with salad dressing, beat in pineapple juice
- 2 (3 oz.) pkgs. cream cheese
- 2 tbsp. salad dressing
- 2 tbsp. pineapple juice
- 2 c. mini colored marshmallows
- 1 can drained pineapple tidbits
- 2 c. seedless green grapes
- 1/2 pt. whipping cream, whipped
Grits-and-Eggs Casserole
By pengnev
4 Servings
- Salt and pepper
- 1 1/2 cups quick-cooking grits
- 6 ounces sharp cheddar cheese, shredded (about 2 cups)
- 4 tablespoons butter
- 8 eggs
- 2 tablespoons extra-virgin olive oil
- 2 red bell peppers, thinly sliced
- 2 onions, thinly sliced
- Hot sauce, for serving
Cheese Potatoes
By pengnev
Boil potatoes w/skins Refrigerate til cold
- 8 med. potatoes
- 2 cups Shredded cheddar cheese
- 2 cups sour cream
- 1/4 c. chopped onion
- Salt & Pepper