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Recipes
Chicken & Rice
By lbgtdep
Active Time: 30 Minutes Total Time: 1 Hour 20 Minutes Yield: 8 servings, about 1 1/2 cups each This Puerto Rican...
- RECIPE INGREDIENTS
- 1 1 1 tablespoon extra-virgin olive oil
- 2 1/4 2 1/4 2-inch pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
- 4 4 4 Anaheim or poblano chile peppers, chopped (see Note)
- 1 1 1 small onion, chopped
- 1 1 1 tablespoon dried oregano, crushed
- 1 1 1 teaspoon sweet paprika
- 1 1 1 teaspoon salt
- 1 8-ounce 1 8-ounce 8-ounce can tomato sauce
- 1 1 1 tomato, chopped
- 1 4-ounce 1 4-ounce 4-ounce jar pimientos, rinsed
- 8 8 8 pimiento-stuffed green olives, sliced
- 2 2 2 tablespoons capers, rinsed
- 8 8 8 cups water
- 2 1/2 2 1/2 1/2 cups brown rice
- 2/3 2/3 2/3 cup packed chopped fresh cilantro
- Best Organic Olive Oil at Amazon Smart Buy
- One One-Dish Chicken & Rice (Asopao de Pollo) Recipe at Cooking.com
Slow-Cooker Buffalo Chicken Dip
By lbgtdep
SERVINGS:4-6
- 1 1/2 pounds thinly sliced chicken breast cutlets
- 3/4 cup Frank’s Red Hot Sauce (or another vinegar-based hot sauce), plus more for serving if desired
- 1 (8-ounce) package cream cheese, cut into 8 pieces
- 1 (8-ounce) container sour cream
- 2 cups shredded cheddar cheese, divided
- 1/3 cup crumbled blue cheese
- 1/4 cup scallions
- Celery sticks, baby carrots, sliced French bread, reduced-sodium tortilla chips, and/crackers, to serve
Do Nothing Pineapple Cake
By lbgtdep
Preheat oven to 350°F. In a large bowl, Whisk together all the batter ingredients until just combined
- Frosting:
- 2 CUPS All purpose flour
- 2 CUPS Granulated sugar
- 2 Eggs, Slightly beaten
- 1 tsp Vanilla
- 1 tsp Baking soda
- Pinch of salt
- 1 Large can 20oz crushed pineapple with juice
- 1 Stick (1/2 cup) Butter
- 1 CUP Sugar
- 1 Can 5 1/2oz Evaporated milk
- 1 CUP Chopped Pecans
- 1 CUP Shredded coconut
QUICK CIDER-MULLED WINE
By lbgtdep
YIELDMakes 6 drinks ACTIVE TIME 5 minutes TOTAL TIME 25 minutes
- 1 (750 ml) bottle juicy light red wine, such as Beaujolais
- 4 ounces brandy
- 2 cups fresh apple cider
- 2 star anise pods
- 6 whole cloves
- 2 cinnamon sticks; plus 6 more for serving (optional)
Three-Cheese Baked Mac
By lbgtdep
MAKES: 12 SERVINGS PREP: 15 MINS BAKE: 20 MINS 350°F COOK: 4 MINS
- Nonstick cooking spray
- 1 pound penne
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 tablespoon dried minced onion
- 2 teaspoons dry mustard
- 1/4 teaspoon salt
- Pinch of cayenne pepper
- 2 cups shredded Swiss cheese (8 ounces)
- 2 cups shredded sharp cheddar cheese (8 ounces)
- 1 cup shredded Gouda cheese (4 ounces)
Fork-Tender Pot Roast
By lbgtdep
1. Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker
- 2 1/2 - 3 pounds boneless beef chuck pot roast
- 1 tablespoon olive oil
- 2 stalkscelery, cut into 1-inch pieces
- 1 cup coarsely chopped carrots (2 medium)
- 1 cup coarsely chopped onion (1 large)
- 1 bay leaf
- 1 clovegarlic, minced
- 3/4 cup beef broth
- 1/4 cup dry red wine
- 2 tablespoons quick-cooking tapioca, crushed
- 1 tablespoon dried Italian seasoning, crushed
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 3/4 teaspoon ground black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/8 teaspoon salt
- Hot mashed potatoes (optional)
Mashed Potato Casserole
By lbgtdep
12 to 14 servings
- 14 tablespoons unsalted butter, softened, and more for the pan
- 6 pounds Yukon Gold potatoes, peeled and cut into chunks
- 2 tablespoons plus 1 teaspoon kosher salt
- 1 1/2 cups sour cream
- 1 teaspoon black pepper
- 6 tablespoons finely chopped chives
- 2/3 cup bread crumbs
- 2/3 cup grated Parmigiano-Reggiano cheese
Buttermilk Biscuits G.E.
By lbgtdep
Total:20 minActive: 10 min Yield: 8 biscuits
- Special Hardware:
- 340 grams (12 ounces) all-purpose flour, plus an additional half cup for dusting
- 20 grams (4 teaspoons) baking powder
- 1 gram baking soda
- 2 grams kosher salt
- 30 grams (1 ounce) unsalted butter, sliced into very thin pats and chilled
- 60 grams (2.1 ounces) leaf lard, chilled
- 1 cup low-fat buttermilk, chilled
- 2 1/2-inch biscuit cutter
Seafood Stew
By lbgtdep
Serves: 4
- 1/2 pound medium-large shrimp, peeled and deveined, shells reserved
- 2 teaspoons olive oil, plus more to serve
- 1 large, sweet onion, halved pole to pole and sliced
- 1 large bulb fennel, sliced thin, fronds reserved
- Kosher salt
- Fresh ground black pepper
- 3 large carrots, diced
- 3 large cloves garlic, sliced thin
- 4 Yukon gold potatoes, cut into approximately 1-inch pieces
- 4 plum tomatoes, peeled, seeded, and chopped (use canned in the winter and spring)
- 2 cups white wine (that you like to drink)
- 2 pounds fresh white fish filets (I usually use two types of fish—whatever is freshest)
- Juice and zest of 1/2 lemon, preferably Meyer
- Red pepper flakes or Aleppo pepper as desired (plus more if desired)
- 1 teaspoon fennel seed, crushed with mortar and pestle or ground in spice grinder (or more to taste)
- 1 to 2 tablespoons chopped Kalamata olives (optional)
CREAMY PINTO BEAN DIP
By lbgtdep
YIELDMakes 1 1/2 cups ACTIVE TIME25 minutes TOTAL TIME25 minutes
- 1 tablespoon olive oil
- 1/3 cup chopped red onion
- 1 (15-ounce) can low-sodium pinto beans, rinsed and drained
- 2 garlic cloves, chopped
- 3 tablespoons chopped red bell pepper
- 3/4 teaspoon chili powder
- 1 1/2 teaspoons red wine vinegar
- 1/4 teaspoon dried oregano
- 3/4 teaspoon kosher salt, plus more
- 1/4 teaspoon freshly ground black pepper, plus more