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Recipes
Crispy Baked Chicken Wings
By kawaibaby
Baking wings yields crisp skin without the mess and constant tending of frying
- Buffalo Sauce
- 1 tablespoonunsalted butter, melted
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup hot pepper sauce (such as Frank's)
- Ginger-Soy Glaze
- 1/4 cup honey
- 2 tablespoonssoy sauce
- 3 large garlic cloves, crushed
- 12 x1" piece of ginger, peeled, sliced
- Wings
- 5 pounds chicken wings, tips removed, drumettes and flats separated
- 2 tablespoonsvegetable oil
- 1 tablespoonkosher salt
- 1/2 teaspoon freshly ground black pepper
Crown Roast of Pork
By kawaibaby
Set the roast on a flat rack in a large roasting pan
- 1 crown roast of pork with 12 ribs, 7 to 8 lb.
- 3/4 cup dry white wine
- 3 Tbs. firmly packed light brown sugar
- 3 Tbs. olive oil
- 1/2 cup Dijon mustard
- 2 Tbs. chopped fresh rosemary
- 2 large garlic cloves, chopped
- Salt and freshly ground pepper, to taste
- 1/4 cup heavy cream
Chicken & Bisquits (Crock Pot)
By kawaibaby
1. In a 4- to 6-quart slow cooker, toss together the carrots, celery, onion, and flour
- 3/4 pound carrots (about 4), cut into 1-inch lengths
- 2 stalks celery, thinly sliced
- 1 small onion, chopped
- 1/4 cup all-purpose flour
- 1 1/2 pounds boneless, skinless chicken thighs (about 8)
- 1/2 teaspoon poultry seasoning
- kosher salt and black pepper
- 1/2 cup dry white wine
- 1/2 cu p low-sodium chicken broth
- 6 (store-bought or Easy Drop Biscuits; see recipe), split
- 1 cup frozen peas
- 1/2 cup heavy cream
Lasagna (quick)
By kawaibaby
This classic dish is a meal on its own, made special with Bob Evans Italian roll sausage
- 1 pound Bob Evans Italian Roll Sausage
- 1 jar pasta sauce (26 oz)
- 1 can tomato sauce (15 oz)
- 1 package oven ready lasagna noodles (8 oz)
- 1 container ricotta cheese (15 oz)
- 1 teaspoon Italian seasoning
- 4 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Tuna Meatballs
By kawaibaby
Bring a large pot of salted water to a boil
- Kosher salt and freshly ground black pepper
- 1 pound spaghetti
- Two 6-ounce cans tuna packed in oil, drained
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan, plus more for serving
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 garlic clove
- 1 large egg
- 1 tablespoon olive oil
- 1/2 cup prepared pesto
- 1/4 cup heavy cream
- Zest and juice of 1 lemon
Sunday Gravy (Lidia's)
By kawaibaby
Source: Lidia Matticchio Bastianich in The Providence Journal, December 26, 2001
- FOR THE BRACIOLE:
- ITALIAN-AMERICAN SUNDAY SAUCE
- 1 1/2 1 1/2 1/2 cups milk
- 2 2 2 cups cubed (1/2 inch) day-old Italian bread
- 2 2 2 hard-boiled eggs, peeled and coarsely chopped
- 1/3 1/3 1/3 cup chopped fresh Italian parsley
- 1/4 1/4 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 1/4 1/4 cup raisins
- 1/4 1/4 1/4 cup toasted pine nuts
- 1 1 1 clove garlic, chopped fine
- 2 2 12 1/2-inch beef bottom round, cut into 12 slices, each 1/2-inch thick
- 12 12 6 slices (about 6 ounces) imported Italian prosciutto
- 1/4 1/4 1/4- 1/4- imported provola or provolone cheese, cut into 1/4- by 1/4- by
- 2-inch 2-inch sticks
- to to taste
- to ground pepper, to taste
- FOR THE SAUCE:
- 1/3 1/3 1/3 cup extra-virgin olive oil
- 2 2 8 small onions (about 8 ounces), chopped
- 2 2 2 cloves garlic, chopped fine
- 3 3 cans 3 (35-ounce) cans crushed Italian plum tomatoes (preferably San Marzano)
- 1 1 1 cup dry red wine
- 3 3 3 tablespoons tomato paste
- 4 4 4 bay leaves
- Water, as needed
- to to taste
- to hot red pepper, to taste
- FOR THE ITALIAN SAUSAGE:
- 2 2 2 pounds sweet or hot Italian sausage
- FOR THE MEATBALLS:
- 1/2 1/2 1/2 pound ground pork
- 1/2 1/2 1/2 pound ground beef
- 1 1 1 cup fine, dry bread crumbs
- 1/3 1/3 1/3 cup freshly grated Parmigiano-Reggiano cheese
- 1/2 1/2 1/2 cup chopped fresh Italian parsley
- 2 2 2 cloves garlic, peeled and chopped fine
- 1 1 1 large egg
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon freshly ground black pepper
- All-purpose flour
- 1/4 1/4 1/4 cup olive oil
- 1/4 1/4 1/4 cup vegetable oil
- FOR THE PASTA:
- 2 2 2 pounds uncooked rigatoni
- 2/3 2/3 2/3 cup freshly grated Parmigiano-Reggiano
Chocolate Chip Cookies with Crisco Butter Baking Sticks
By kawaibaby
HEAT oven to 375ºF. 2
- 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- OR 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 1/4 cups firmly packed light brown sugar
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 1 large egg
- 1 3/4 cups Pillsbury BEST® All Purpose Flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
- 1 cup coarsely chopped pecans (optional)
Creamy Chicken Spaghetti Casserole
By kawaibaby
Place chicken in a pot of water and boil on medium-low heat for 30 to 40 minutes
- 1 whole Cut Up Fryer Chicken
- 1 stick 1/2 Cup Butter
- 16 ounces, weight White Mushrooms, Sliced
- 1/4 cups Dry White Wine
- Kosher Salt And Pepper
- 1/4 cups Flour
- 2 cups Chicken Broth (reserved From Chicken Or Canned)
- 1-1/2 cup Whole Milk
- 1/4 cups (additional) Dry White Wine
- 1 cup Freshly Grated Parmesan Cheese
- 1 cup Whole Black Olives, Chopped
- 1 teaspoon Kosher Salt, Or To Taste
- Freshly Ground Black Pepper
- Extra Cheese, For Sprinkling
- 1 pound Thin Spaghetti
Jello Pineapple Slices
By kawaibaby
Dissolve the Jello in one cup of boiling water
- 1 3 oz package Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 can pineapple slices, drained; save the can
Sour Veal
By kawaibaby
Brown stew meat in melted crisco until brown on all sides adding a few of the pieces at a time to brown meat and no...
- 2 lbs veal stew meat
- 1-2 tbsp crisco
- 1-2 white onion cut in chunks
- 1 cup cider vinegar
- 1 cup water
- salt & pepper
- cheese cloth
- 1 tbsp.Pickling spice
- 1 tbsp. granulated sugar
- bay leaf
- flour & water for thickening