Edoo's profile page
Recipes
My Favorite Sesame Noodles
By Edoo
"This recipe for sesame noodles is one I've created through trial and error
- 1/2 (8 ounce) package spaghetti
- 2 tablespoons peanut butter
- 1 tablespoon honey
- 2 tablespoons tamari
- 1 teaspoon Thai chili sauce
- 1 teaspoon sesame oil
- 1 teaspoon ground ginger
- 1 clove garlic, minced
- 1 green onion, chopped
- 2 teaspoons sesame seeds
Cola Chops
By Edoo
"Easy, Southern main dish
- 8 pork chops
- 1 cup cola-flavored carbonated beverage
- 1 cup ketchup
- 4 tablespoons brown sugar
Stuffed Shells III
By Edoo
Preheat oven to 350 degrees F (175 degrees C)
- 1 (12 ounce) package jumbo pasta shells
- 2 eggs, beaten
- 1 (32 ounce) container ricotta cheese
- 1 pound shredded mozzarella cheese, divided
- 8 ounces grated Parmesan cheese, divided
- 1 tablespoon dried parsley
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 (28 ounce) jar pasta sauce
- 8 ounces sliced fresh mushrooms
Slow Cooker Spicy Chicken
By Edoo
Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce
- 3 skinless, boneless chicken breast halves
- 1/2 (8 ounce) jar medium salsa
- 1/4 cup tomato sauce
- 2 cloves garlic, minced
- 1 small red onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 pinch salt and fresh ground pepper to taste
Penne Arrabiata
By Edoo
Heat 1/4 cup of olive oil in a large skillet over medium heat
- 1/2 cup olive oil, divided
- 6 cloves garlic, sliced
- 1 teaspoon red pepper flakes
- 1 (28 ounce) can diced tomatoes with garlic and olive oil
- 1/2 cup tomato sauce
- 1 bunch fresh basil, chopped
- 1 (12 ounce) package dried penne pasta
- 2 eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound thin chicken breast cutlets
Chicken Breasts with Herb Basting Sauce
By Edoo
Preheat oven to 425 degrees F (220 degrees C)
- 3 tablespoons olive oil
- 1 tablespoon minced onion
- 1 clove crushed garlic
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon ground sage
- 1/4 teaspoon dried marjoram
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon hot pepper sauce
- 4 bone-in chicken breast halves, with skin
- 1 1/2 tablespoons chopped fresh parsley
Tropical Grilled Chicken Breast
By Edoo
"Living in South Florida, I get to enjoy a diverse culture, from all the Latin and Caribbean influence down here
- 1/2 1/2 1/2 cup orange juice
- 1/2 1/2 1/2 cup orange juice
- 1/2 1/2 1/2 cup orange juice
- 1/2 1/2 1/2 lime, juiced
- 1/2 1/2 1/2 lime, juiced
- 1/2 1/2 1/2 lime, juiced
- 1 1 1 tablespoon honey
- 1 1 1 tablespoon honey
- 1 1 1 tablespoon honey
- 1 1 1 teaspoon crushed red pepper flakes
- 1 1 1 teaspoon crushed red pepper flakes
- 1 1 1 teaspoon crushed red pepper flakes
- 4 4 ounce) 4 (6 ounce) skinless, boneless chicken breast halves
- 4 4 ounce) 4 (6 ounce) skinless, boneless chicken breast halves
- 4 4 ounce) 4 (6 ounce) skinless, boneless chicken breast halves
- 1 1 1 tablespoon chopped fresh cilantro
- 1 1 1 tablespoon chopped fresh cilantro
- 1 1 1 tablespoon chopped fresh cilantro
Southern Peach Cobbler
By Edoo
Preheat oven to 425 degrees F (220 degrees C)
- MIX TOGETHER:
- 8 fresh peaches - peeled, pitted and sliced into thin wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, chilled and cut into small pieces
- 1/4 cup boiling water
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon
Prosciutto-Wrapped Cherry-Stuffed Chicken Breasts
By Edoo
Preheat the oven to 400 degrees F (200 degrees C)
- 1 tablespoon vegetable oil
- 1/3 cup dried cherries, chopped
- 1/4 cup plain bread crumbs
- 1 egg yolk
- 1 1/2 tablespoons finely grated Parmigiano-Reggiano cheese
- 2 teaspoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano, minced
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 pinch cayenne pepper
- 2 (6 ounce) skinless, boneless chicken breast halves
- 4 thin slices prosciutto
- 3/4 cup chicken broth
- 1 1/2 tablespoons balsamic vinegar
- 1 tablespoon butter
- salt and pepper to taste
Antipasto Pasta Salad
By Edoo
Cook the pasta in a large pot of salted boiling water until al dente
- 1 pound seashell pasta
- 1/4 pound Genoa salami, chopped
- 1/4 pound pepperoni sausage, chopped
- 1/2 pound Asiago cheese, diced
- 1 (6 ounce) can black olives, drained and chopped
- 1 red bell pepper, diced
- 1 green bell pepper, chopped
- 3 tomatoes, chopped
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon grated Parmesan cheese
- salt and ground black pepper to taste