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Recipes
Garlic Potatoes
By Tingrin3
Slice potatoes and place in baking dish with garlic
- 6-7 small potatoes
- 10 whold cloves garlic unpeeled
- 2 Tbsp. olive oil
- sprinkle of dried thyme
- 1 Tbsp. white wine
- salt and pepper
Orange Balsamic Glazed Chicken
By Tingrin3
In a large pan, heat the extra-virgin olive oil over medium-high to high heat
- Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
- Salt and freshly ground black pepper
- 1 teaspoon poultry seasoning
- 2 to 3 sprigs fresh rosemary, leaves chopped
- 1/3 cup orange marmalade
- 1/4 cup balsamic vinegar
- 1/2 cup chicken stock
- 2 scallions, whites and greens, finely chopped
- 4 cups baby arugula
- Directions
Manest
By Tingrin3
Fry sausage and drain
- 2 lg. bunches of escarole
- 3 cloves garlic dhopped fine
- 1 lb hot Italian sausage removed from casing
- 1/4 cup olive oil
- 1 stalk celery chopped
- 1 can white cannelini beans undrained
Scallop Scampi
By Tingrin3
Process, 1) Fill a large pot with water and bring to a boil, add the pasta and cook according to package instruct...
- Ingredients:
- Serves 2
- Prep time: 10 mins
- Cook time: 20 mins
- 5 oz of Raw Linguini
- 1/2 lb of Raw Scallops
- 3 Cloves of Garlic, minced
- 1 Cup of White Wine
- Juice of One Small Lemon
- 2 Tbsp of Unsalted Butter
- 1 Tbsp of All Purpose Flour
- 1 Tbsp of Olive Oil
- 1 Tbsp of Fresh Chopped Parsley
- Salt and Pepper, to taste
Chicken and Biscuits
By Tingrin3
Directions For the chicken: Heat the oil in skillet over medium heat
- Biscuits:
- Ingredients
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 whole chicken fryer, cut into pieces
- 2 cups all-purpose flour, plus more for work surface
- 1 tablespoon Paula's House Seasoning, recipe follows
- 2 ribs celery, chopped
- 1 onion, chopped
- 2 scallions, chopped
- 1/2 cup water
- 2 cups self-rising flour, plus more for work surface
- 1 1/2 teasp. salt
- 1 tablespoon sugar
- 1/2 cup shortening
- 1 cup milk
- 2 tablespoons butter
Dinner Rolls
By Tingrin3
Process, 1) In a small saucepan, add the milk and butter and warm it just enough until the butter melts (use a ca...
- Ingredients:
- Makes 12 Rolls
- Prep time: 1 hrs
- Cook time: 20 mins
- 4 cups of All Purpose Flour
- 1/4 oz Package of Rapid Rise Yeast
- 1/3 cup of Granulated Sugar
- 1 tsp of Salt
- 1 cup of Milk, slightly warm
- 1/3 cup of Unsalted Butter, Softened
- 3 Egg Yolks
- 3 Tbsp of Unsalted Butter, melted
Unfried Chicken
By Tingrin3
Patricia Yearwood
- Ingredients
- 1 cup buttermilk
- 1 tablespoon hot sauce, such as Louisiana Hot Sauce
- 4 boneless, skinless chicken breasts, cut in half
- Kosher salt and black pepper
- 1 1/2 cups multi-grain panko breadcrumbs
- 3 tablespoons grated Parmesan
- 1 lemon, quartered, plus 1 tablespoon lemon zest
- 1 teaspoon red pepper flakes
Robert Irvine's Shrimp Scampi
By Tingrin3
Directions In a saucepan over medium-high heat, add the grapeseed oil
- Ingredients
- 1 tablespoon grapeseed oil
- 1/4 cup diced yellow or white onions
- 1 tablespoon minced garlic
- 1 pound 26/30 count shrimp, peeled and deveined
- 3/4 cup diced tomatoes
- 1/2 cup dry white wine
- 4 tablespoons butter, at room temperature
- 1 tablespoon minced fresh parsley
- 1 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- 1 pound dry pasta, cooked, not rinsed
- .
Sausage and Potatoes
By Tingrin3
Peel potatoes and quarter, Sprinkle with a little oil Cook 45 mins @350 degrees
- Potatoes
- Salt and Pepper
- Italian Sausage
- onions
- 1 box frozen peas
Mexican Red Rice from the Today Show
By Tingrin3
In a blender or food processor, puree the tomatoes with the onion, garlic and salt until completely smooth
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- If you want to taste the authentic flavors of Mexico without leaving your kitchen, this one's for you. Pati Jinich, host of PBS's "Pati's Mexican Table," shared the recipes she's cooking up this summer, from Mexican red rice to lime-rubbed chicken.
- Video: Pati Jinich, host of TV show “Pati’s Mexican Table,” is in the TODAY kitchen with a delicious recipe for chicken and Mexican wild rice.
- .Arroz rojo (Mexican red rice)
- Serves 6 to 8
- 2 cups long or extra-long grain white rice or jasmine rice
- 1 lb. ripe tomatoes, quartered, or 1 (14.5-oz.) can tomatoes
- 1/3 cup white onion, coarsely chopped
- 2 garlic cloves
- 1 tsp. kosher or coarse sea salt (or to taste)
- 3 About 3 cups homemade chicken broth
- 3 tbsp. vegetable oil
- 2 fresh Italian parsley sprigs
- 3/4 cup carrots, peeled and diced (optional)
- 1/2 cup fresh or frozen green peas (optional)
- 1/2 cup fresh or frozen corn kernels (optional)
- 1 to 2 jalapeño or serrano chiles, left whole (optional)
- 2 tbsp. water, if needed
- Soak the rice in a bowl of hot water, covering all the rice, for about 5 minutes. Drain in a sieve and rinse under cold running water until the water runs clear. Drain well.