Aggiebutch's profile page
Recipes
Butch's Wheat bread
By aggiebutch
Classic White Bread
- 1 package active dry yeast
- 1 tablespoon sugar
- 1/3 cup warm water (105° - 115°F)
- 5 cups unbleached all-purpose flour
- 4 tablespoons unsalted butter,
- in 1-inch pieces
- 2 teaspoons salt
- 1-1/3 cups cold water
- Cooking spray
EASY CHICKEN SPAGHETTI
By aggiebutch
Cook vegetables in broth until tender
- 1/2 c. bell pepper, chopped
- 3 stalks celery, chopped
- 1 sm. onion, chopped
- 4 tbsp. parsley
- 1 1/2 c. chicken broth
- 2 1/2 c. 2" spaghetti pieces
- 1 lb. Velveeta cheese, chopped
- 1 can mushroom soup
- 1 sm. jar pimiento, chopped
- 4 c. chopped cooked chicken
- 1/2 tsp. salt
- 1/4 tsp. pepper
Whole Wheat Penne with Broccoli and Sausage
By aggiebutch
Instructions: Heat large saucepot of salted water to boiling on high
- 12 ounces whole wheat penne pasta
- 1 pint grape tomatoes, each cut in half
- 1 large bunch broccoli, cut into florets
- 1/2 cup (loosely packed) fresh basil leaves, chopped
- 1/4 cup freshly grated Pecorino Romano cheese
- 12 ounces hot Italian turkey sausage
MARSALA CHICKEN AND CREMINI MUSHROOMS
By aggiebutch
Place the flour in a shallow bowl; season with salt and pepper
- 2 tablespoons all-purpose flour
- Coarse salt and freshly ground black pepper
- 4 (6- to 8-ounce) boneless, skinless chicken breast halves
- 1 tablespoon olive oil
- 10 ounces cremini mushrooms, trimmed and thinly sliced
- 1 shallot, minced
- 1 tablespoon finely chopped fresh sage
- 1/2 cup sweet Marsala wine
- 1/4 cup heavy cream
- 1 tablespoon butter
Georgia Peach Pie
By aggiebutch
Preheat the oven to 400°
- 8 large, ripe but firm peaches (3 1/2 pounds)
- 3/4 cup sugar
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup plus 1 tablespoon all-purpose flour
- 1 1/2 tablespoons unsalted butter, thinly sliced
- Egg wash made with 1 egg yolk mixed with 2 tablespoons water
- Bourbon Whipped Cream, for serving
Chocolate Pie
By aggiebutch
Pioneer Woman recipe
- 1 whole Pie Crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust)
- 1-1/2 cup Sugar
- 1/4 cup Cornstarch
- 1/4 teaspoon Salt
- 3 cups Whole Milk
- 4 whole Egg Yolks
- 6-1/2 ounces, weight Bittersweet Chocolate, Chopped Finely
- 2 teaspoons Vanilla Extract
- 2 Tablespoons Butter
- Whipped Cream, For Serving
TEXAS SPICE-RUBBED ROAST PORK
By aggiebutch
Resist the urge to trim any visible fat from the pork loin
- 1 (5- to 6-pound) boneless pork loin roast
- 1 (12-ounce) bottle bock beer
- 1/4 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 3 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons canola oil, for searing
- Apple-Pear Chutney, to serve
Banana Nut Bread
By aggiebutch
Preheat oven to 350°F. Lightly spray a 9 x 5-inch loaf pan with cooking spray
- Cooking spray
- 1-1/3 cups unbleached all-purpose flour
- 1/4 cup walnut halves, shells removed
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 ripe bananas (about 8 ounces total),
- peeled, cut into 1-inch pieces
- 1 large egg
- 1 large egg white
- 2/3 cup sugar
- 1/3 cup plain nonfat yogurt
- 2-1/2 tablespoons unsalted butter,
- in 1-inch pieces
- 1-1/4 teaspoons vanilla extract
Easy Paella
By aggiebutch
Directions In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 2 teaspoons dried oregano
- salt and black pepper to taste
- 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
- 2 tablespoons olive oil, divided
- 3 cloves garlic, crushed
- 1 teaspoon crushed red pepper flakes
- 2 cups uncooked short-grain white rice
- 1 pinch saffron threads
- 1 bay leaf
- 1/2 bunch Italian flat leaf parsley, chopped
- 1 quart chicken stock
- 2 lemons, zested
- 2 tablespoons olive oil
- 1 Spanish onion, chopped
- 1 red bell pepper, coarsely chopped
- 1 pound chorizo sausage, casings removed and crumbled
- 1 pound shrimp, peeled and deveined
Pecan-Crusted Chicken with Mustard Sauce
By aggiebutch
Nutty sautéed chicken dipped in a creamy mustard sauce delivers nicely varied textures and flavors
- 1 cup(s) pecans
- 2 tablespoon(s) cornstarch
- 1 teaspoon(s) dried thyme
- 1 teaspoon(s) paprika
- 1.50 teaspoon(s) salt
- Cayenne
- 1 egg
- 2 tablespoon(s) water
- 4 boneless, skinless chicken breasts
- 3 tablespoon(s) cooking oil
- 1 cup(s) mayonnaise
- 2 tablespoon(s) grainy or Dijon mustard
- .50 teaspoon(s) white-wine vinegar
- .50 teaspoon(s) sugar
- 2 tablespoon(s) chopped fresh parsley