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Recipes
Stuffed Zucchini
By Edoo
Preheat oven to 350 degrees F (175 degrees C)
- 3 zucchini
- 1 pound pork sausage
- 1 cup dry bread crumbs
- 1 clove garlic, minced
- 1 (32 ounce) jar spaghetti sauce
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Oven-Fried Pork Chops
By Edoo
Preheat oven to 425 degrees F (220 degrees C)
- 4 pork chops, trimmed
- 2 tablespoons butter, melted
- 1 egg, beaten
- 2 tablespoons milk
- 1/4 teaspoon black pepper
- 1 cup herb-seasoned dry bread stuffing mix
Chocolate Clouds
By Edoo
Preheat oven to 400 degrees F (200 degrees C)
- 1 (17.3 ounce) package frozen puff pastry (such as Pepperidge Farm®), thawed
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup low-fat milk
- 1/2 (8 ounce) container frozen whipped topping, thawed
- 1 tablespoon confectioners' sugar for dusting, or to taste
Charley's Slow Cooker Mexican Style Meat
By Edoo
Trim the roast of any excess fat, and season with salt and pepper
- 1 (4 pound) chuck roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 1/4 cups diced green chile pepper
- 1 teaspoon chili powder
- 1 teaspoon ground cayenne pepper
- 1 (5 ounce) bottle hot pepper sauce
- 1 teaspoon garlic powder
Spaghetti Aglio e Olio
By Edoo
Bring a large pot of lightly salted water to a boil
- 1 pound uncooked spaghetti
- 6 cloves garlic, thinly sliced
- 1/2 cup olive oil
- 1/4 teaspoon red pepper flakes, or to taste
- salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh Italian parsley
- 1 cup finely grated Parmigiano-Reggiano cheese
Mediterranean Crusted Chicken
By Edoo
"A deliciously rich chicken entree that is best served with mild side dishes such as sauteed vegetables and French ...
- 1 1 1 egg
- 1/2 1/2 1/2 cup heavy whipping cream
- 1 1 1 cup crushed saltine crackers
- 1/4 1/4 1/4 cup grated Parmesan cheese
- 2 2 2 tablespoons chopped fresh basil
- 1 1 1 tablespoon garlic powder
- to and pepper to taste
- 2 2 2 pounds skinless chicken thighs
- 1/4 1/4 1/4 cup olive oil
Chicken Piccata
By Edoo
Directions Season chicken with salt and pepper
- 2 skinless and boneless chicken breasts, butterflied and then cut in half
- Sea salt and freshly ground black pepper
- All-purpose flour, for dredging
- 6 tablespoons unsalted butter
- 5 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, rinsed
- 1/3 cup fresh parsley, chopped
Penne a la Vodka II
By Edoo
In a large skillet over medium heat, cook garlic in olive oil until tender, 1 to 2 minutes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (28 ounce) can whole peeled tomatoes
- 1/2 cup chopped fresh basil
- salt and pepper to taste
- 1/4 cup vodka
- 1 pound penne pasta
- 1 pint heavy cream
Pineapple Chicken Tenders
By Edoo
In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce
- 1 cup pineapple juice
- 1/2 cup packed brown sugar
- 1/3 cup light soy sauce
- 2 pounds chicken breast tenderloins or strips
- skewers
No-Knead Artisan Style Bread
By Edoo
Combine the flour, yeast, and salt in a large bowl and mix to combine
- 3 cups all-purpose flour
- 1 teaspoon active dry yeast
- 2 teaspoons salt
- 1 2/3 cups warm water (110 degrees F/45 degrees C)
- 1 teaspoon chopped fresh rosemary (optional)
- 1 teaspoon chopped fresh thyme (optional)
- 1 teaspoon chopped fresh sage (optional)