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Recipes
Spanish Tortilla
By rogerb167
Recipe courtesy Melissa d'Arabian
- 1 1/2 pounds russet potatoes, peeled and thinly sliced
- 2 tablespoons olive oil
- 1/2 large sweet onion, thinly sliced
- Kosher salt and freshly cracked black pepper
- 1/4 pound dry Spanish chorizo or salami, sliced
- 2 cloves garlic, minced
- 6 eggs
- 2/3 cup milk
- 3 green onions, chopped
- 1 cup shredded Cheddar
Chive and Onion Mashed Potatoes
By rogerb167
Recipe courtesy Paula Deen
- 1 1/2 pounds potatoes, peeled and cubed
- 1/2 cup chive and onion cream cheese, softened
- 1/4 cup butter, softened
Brisket Rub
By rogerb167
Pecan Lodge
- 1 cup Lawry's Seasoning
- 1/2 cup granulated garlic
- 1/2 cup chili powder
- 1/4 cup black pepper
- 1/4 cup ground mustard
- 1/4 cup paprike
Michael Lomonaco's Classic Standing Prime Rib with Horseradish Cream
By rogerb167
step 1 ingredients instructions For the Prime Rib: Preheat the oven to 350°F
- For the Prime Rib:
- 1 Oven-ready Prime Rib Roast (6-7 pounds and 4-5 bones)
- 1/4 cup Olive oil
- 1/4 cup Coarsely ground black pepper
- 3 tablespoons Fine sea salt
- 2 tablespoons Chopped garlic
- 3 tablespoons Thyme leaves
- 3 tablespoons Rosemary needles
- For the Horseradish Cream:
- 3-4 ounce Fresh horseradish root
- 1 tablespoon Sherry vinegar
- 1 Pinch Sugar
- 1 teaspoon Dry English mustard
- 1 cup Creme Fraiche
- 1 Pinch Salt
- Black pepper (1-2 grinds)
Roger's Cornbread Dressing
By rogerb167
Italian sausage cooked in bacon fat is the perfect way to spice up your typical cornbread stuffing
- 2 (8.5-ounce) packages Jiffy cornbread mix
- 2 tablespoon bacon grease or oil
- 1-pound Italian ground sausage
- 2 onions, chopped
- 2 apples, chopped
- 1 bell pepper, chopped
- 4 stalks celery, diced
- 1 1/2 cup chicken broth
- 1/4 cup milk
- 1/4 cup butter
- 2 teaspoons rubbed sage
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley
- 10 slices white bread
- 1 rotisserie chicken
Hungarian Chicken
By rogerb167
Yields: 6 Preparation Roast peppers under broiler with oven door slightly ajar to allow steam to escape
- Share:
- 2 red bell peppers
- 1 hot cherry or Fresno chili peppers
- 1 small onion, peeled and coarsely chopped
- 1/4 cup flat-leaf parsley, a small handful
- 2 cloves garlic, peeled
- 2 tablespoons fresh thyme leaves
- 1 cup chicken stock
- 6 tablespoons butter, divided
- 3 tablespoons flour
- 1 cup milk
- Salt and pepper
- 1/2 cup sour cream or heavy cream
- 3 tablespoons sweet paprika
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 6 pieces boneless skinless chicken breast or 12 pieces boneless, skinless chicken thighs
- 1/2 pound Gouda, shredded
- 1 pound extra-wide egg noodles
- 1 round tablespoon poppy seeds
- 1/4 cup chives, finely chopped
"Bada-Da-Bing" Italian Chicken Cigars
By rogerb167
Rachel Ray
- 2 tablespoons extra virgin olive oil (EVOO)
- 1 small Spanish onion, finely chopped
- 2 cloves garlic, grated or finely chopped
- 1 pound ground chicken breast
- 1/4 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil, chopped (about 10 leaves)
- 2 teaspoons dried oregano
- 1 tablespoon ground fennel seeds
- 1 teaspoon red chili flakes
- 1/4 cup grated Parmigiano Reggiano
- Salt and freshly ground pepper to taste
- 1/4 cup (half a stick) butter, melted
- 4 sheets phyllo dough
BBQ Sauce
By rogerb167
Neeley's
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 5 tablespoons sugar
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 tablespoon fresh ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
Pat's Pulled Pork Tacos
By rogerb167
Recipe courtesy The Neelys
- 1 teaspoon dried oregano
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3 1/2-pound) boneless pork butt, cut into 3-inch chunks
- 1 medium onion, peeled and quartered
- 4 cloves garlic, smashed
- 1 cup chicken stock
- 1 small can tomato puree
- 1 tablespoons honey
- 1 orange, halved and juiced
- 1 lime, halved and juiced
- 1 package corn tortillas, warmed
- Chopped cilantro, for garnish
- Sour cream, for garnish
- Zesty Slaw, recipe follows
- 4 tablespoons rice wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon canola oil
- 1 tablespoon sugar
- 1 head napa cabbage, shredded
- 1/4 cup fresh cilantro leaves
- 4 tablespoons freshly sliced green onions
- 1 carrot, peeled and shredded
- Salt and freshly ground black pepper
Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
By rogerb167
Recipe courtesy Bobby Flay, 2008 from Throwdown
- 2 cups sweetened flaked coconut
- 1 1/2 cups water
- 1 tablespoon granulated sugar
- 3/4 cup sweetened flaked coconut
- 3/4 cup whole milk
- 3/4 cup unsweetened coconut milk
- 1/2 vanilla bean, seeds scraped
- 4 large egg yolks
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 2 teaspoons coconut rum (recommended: Malibu)
- 1/2 teaspoon pure vanilla extract
- 3/4 cup coconut custard (recipe above), cold
- 3/4 cup very cold heavy cream
- 3 stick unsalted butter, softened
- 1/3 cup confectioners' sugar
- 3/4 cup coconut custard (recipe above) (cold)
- Pinch fine sea salt
- 2 tablespoons softened butter, for pans
- 2 1/4 cups cake flour, plus more for pans
- 1 cup whole milk, at room temperature
- 6 large egg whites, at room temperature
- 1 vanilla bean, split and seeds scraped
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups granulated sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
- For the simple syrup