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Recipes
Panda Express Orange Chicken Recipe
By Scrappin Broad
Cut chicken pieces into 2-inch squares and place in large bowl
- CHICKEN
- 2 pounds boneless, skinless chicken pieces
- 1 egg
- 1-1/2 teaspoon salt
- White pepper
- Oil, 1/2 cup plus
- 1 tablespoon cornstarch
- 1/4 cup flour
- 1 Tbsp ginger root, minced
- 1 tsp minced garlic
- 1 dash crushed hot red chilies
- 1/4 cup chopped green onions
- 1 Tbsp rice wine
- 1/4 cup water
- 1 tsp sesame oil
- SAUCE
- 1 1/2 tablespoon soy sauce
- 1 1/2 tablespoon water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
Chicken Florentine Ring
By Scrappin Broad
Preheat oven to 375. Combine all ingredients (except rolls) and mix well
- 1 can (10 oz) chunk white chicken, drained & flaked
- 1/2 c red bell pepper, chopped
- 1/2 onion, chopped
- 1 pkg (10 oz) frozen chopped spinach, thawed & well drained
- 1 c (4 oz) cheddar cheese, shredded
- 1/3 c mayonnaise
- 1 tsp lemon zest
- 1/8 tsp ground nutmeg
- 2 pkgs refrigerated crescent rolls
Italian Braised Beef with Root Vegetables
By Scrappin Broad
Preheat the oven to 300 degrees F
- 3 pounds rump roast
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 carrot, cut into 1-inch chunks
- 1 small celery root, peeled and cut into 1-inch chunks
- 1 onion, coarsely chopped
- 2 cloves garlic, smashed
- 1 cup red wine
- 2 cups Yia Yia's Sunday Sauce, recipe follows
- 2 bay leaves, preferably fresh
- 1 1/2 pounds dried rigatoni, for serving
- 1/4 cup olive oil
- 1 large Spanish onion, finely diced
- 1 tablespoon kosher salt, or more as needed
- 6 cloves garlic, sliced
- Two 28-ounce cans San Marzano tomatoes, with their juice
- 2 pounds meaty beef bones
- 1 cup dry white wine
- 1 tablespoon fresh oregano leaves
- 1 tablespoon crushed red pepper flakes, optional
- 1/4 teaspoon freshly ground black pepper
- 1 bay leaf
Spicy Beef Tenderloin
By Scrappin Broad
Combine wine, soy sauce, Worcestershire Sauce, olive oil, and hot sauce in shallow dish
- 1 cup Port
- 1/3 c. Soy Sauce
- 1/2 c. Worchestershire Sauce
- 1/2 c. Olive Oil
- 4 drops of hot sauce
- 3 T. meat seasoning blend
- 1 5 to 6 lb. beef tenderloin
Baklava
By Scrappin Broad
Preheat the oven to 350 degrees F
- 1 pound butter, melted, plus more for greasing
- 8 ounces pistachios, ground
- 8 ounces walnuts, ground
- 1 cup graham crackers, ground
- 1 teaspoon ground cinnamon
- 1 pound fresh thin phyllo dough
- 3 cups sugar
- One 6 to 8-ounce jar honey
- 1 1/2 tablespoons lemon juice
Spring Lamb Stew
By Scrappin Broad
Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onions
- 1 tablespoon olive oil
- 36 ounces/1 kilogram lamb neck, cut into pieces
- 2 garlic cloves, crushed to a paste
- 1 onion, finely chopped
- 4 carrots, cut into chunks
- 2 sprigs of thyme
- 1 bay leaf
- 3 1/2 ounces/100 grams green beans
- 3 1/2 ounces/100 grams fresh or frozen peas
- Salt and freshly ground black pepper
Chocolate-Triple Hazelnut Truffles
By Scrappin Broad
Deb Wise, Cooking Light DECEMBER 2012
- 3 tablespoons hazelnut-chocolate spread (such as Nutella)
- 2 1/2 tablespoons Frangelico (hazelnut-flavored liqueur)
- 1 tablespoon light-colored corn syrup
- 1/2 teaspoon vanilla extract
- Dash of salt
- 5 ounces milk chocolate, finely chopped
- 1/3 cup finely chopped salted hazelnuts, toasted
Spinach Phyllo Pie
By Scrappin Broad
from The New McCall's Cook Book, page 296
- 1/2 pkg (1-lb. size) prepare phyllo dough (16 sheets, 12x15")
- 1/4 cup butter or margarine
- 1/2 cup finely chopped onion
- 3 pkg (10 oz. sized) frozen chopped spinach, thawed and well drained
- 3 eggs
- 1/2 lb. feta cheese, crumbled
- 1/4 cup chopped parsley
- 1 tsp salt
- 1/8 tsp pepper
- 1/8 tsp nutmeg
- 3/4 cup butter or margarine, melted
Sausage Noodle Casserole
By Scrappin Broad
Casserole Brown sausage and onion and drain grease
- Casserole
- 3 cups cooked egg noodles (medium width)
- 1 pound pork sausage (breakfast)
- 1/2 cup chopped onion
- 1 can cream of mushroom soup
- 4 ounces American cheese
- Small can evaporated milk (8 oz?)
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- Topping
- 2 cups corn chex
- 4 tablesopoons butter
- 3/8 teaspoon garlic salt
- 3/8 teaspoon paprika
Honey-Glazed Pork Chops
By Scrappin Broad
1. Combine honey, vinegar & mustard in a bowl, stirring with a whisk
- 4 Pork Chops
- 4 oz. chicken stock
- 2 Tbsp honey
- 2 Tbsp cider vinegar
- 1 Tbsp Dijon mustard