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Recipes
Braised Beef Rolls
By lbgtdep
serves: 6
- For the Braciole
- 1 1/2 cups milk
- 2 cups 1/2-inch bread cubes, cut from day-old Italian bread with crusts removed
- 2 hard boiled eggs, peeled and coarsely chopped
- 1/4 cup chopped fresh Italian parsley
- 1/4 cup freshly grated Grana Padano or Parmigiano-Reggiano
- 1/4 cup raisins
- 1/4 cup toasted pine nuts
- 1 garlic clove, chopped fine
- 2 pounds beef bottom round, , cut into 12 slices, each about 1/2 -inch thick
- 12 slices imported Italian prosciutto (about 6 ounces)
- 1/4 pound imported provola or provolone cheese, cut into 1/4 x 1/4-inch sticks
- Salt and freshly ground pepper
- For the Sauce
- 3 tablespoons extra virgin olive oil
- 2 small onions (about 8 ounces), chopped
- 2 garlic cloves, chopped fine
- One 35-ounce can Italian plum tomatoes , (preferably San Marzano)
- 1/2 cup dry red wine
- 3 tablespoons tomato paste
- 2 bay leaves
- Salt and crushed red pepper to taste -
Green Chile Chicken Burrito
By lbgtdep
Green Chile Chicken Burrito (04:40) Total:1 hr 55 minActive: 45 min Yield: 4 to 6 servings Level: Intermediate
- Green Chile Chicken Filling:
- 2 1/2 pounds bone-in, skinless chicken thighs, trimmed
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons ground cumin
- 2 tablespoons canola oil, plus as needed
- 2 large red bliss potatoes, diced (8 ounces)
- 4 poblano peppers, stemmed and seeded, cut into 1/4-inch dice
- 1 large sweet onion, cut into 1/4-inch dice
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- Guajillo Sauce:
- 12 dried guajillo chiles
- 4 whole cloves garlic, peeled
- 1 teaspoon Mexican oregano
- 1/2 teaspoon ground cumin
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon fine sugar
- 3 to 4 turns freshly ground black pepper
- Burritos:
- Four 12-inch flour tortillas
- 1 pound grated Chihuahua cheese
- Sour cream, for garnish
- Chopped fresh cilantro, for garnish
- Finely sliced scallions, for garnish
- 1 lime
Easy Shepherd's Pie
By lbgtdep
1. Preheat oven to 375 degrees F
- 1 pound ground beef
- 2 cups loose-pack frozen mixed vegetables
- 1 10 3/4 ounce can condensed tomato bisque soup or condensed tomato soup
- 1/2 cup lower-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried minced onion
- 1/2 teaspoon dried thyme, crushed
- 1/8 teaspoon ground black pepper
- 1 24 ounce package refrigerated mashed potatoes
- 1/2 cup shredded cheddar cheese (2 ounces)
Chicken & Sausage Jambalaya
By lbgtdep
Active Time: 30 Minutes Total Time: 1 Hour Yield: 10 Servings For many of us the Holy Grail is a one pot meal; A...
- Ingredients:
- Use a heavy bottomed soup pot or a Dutch oven
- 1 1/2 lb smoked sausage of your choice (I frequently use kielbasa)
- 6 boneless skinless chicken thighs
- 3 cups uncooked rice
- localoffersIcon On Sale
- 4 cups chopped onion
- 3 cans petite diced tomatoes
- Six cups chicken broth
- Two bay leaves
- Salt and pepper to taste
- 1/4 tsp cayenne pepper (optional)
Oven Baked Chicken
By lbgtdep
Preheat oven to 375 degrees
- 2 cups sour cream
- 1/2 cup Dijon mustard (French)
- 6 chicken legs and thighs or 6 chicken breasts, wings removed
- 3 cups dried bread crumbs
- 6 cloves garlic, minced
- 1 Tbsp. fresh thyme (Note: If fresh herbs are not available use 1 teaspoon dried herbs)
- 1 Tbsp. fresh basil
- 2 teaspoons freshly ground black pepper
- 1 cup grated Parmesan cheese
- Oil for greasing
Icebox Biscuits
By lbgtdep
MAKES: 18 SERVINGS MAKES: 1-1/2 TO 2-1/2 DOZEN BISCUITS PREP: 40 MINS RISE: 30 MINS BAKE: 10 MINS 350°F PER BATCH
- 1 1 1 package active dry yeast
- 1/4 1/4 to 115F) warm water (105F to 115F)
- 5 5 5 cups all-purpose flour
- 1 1 1 tablespoon baking powder
- 1 1 1 teaspoon baking soda
- 1/4 1/4 1/4 cup granulated sugar
- 1 1 1 tablespoon kosher salt
- 3/4 3/4 1/2 1/4 lard, chilled, or 1/2 cup shortening plus 1/4 cup butter, chilled
- 2 2 2 cups buttermilk, chilled
- 3 3 3 tablespoons melted butter
Cinnamon Glazed Almonds
By lbgtdep
Preheat oven to 325 degrees
- 1/3 cup butter
- 2 egg whites, at room temperature
- Pinch of salt
- 1 cup sugar
- 3 cups whole natural California almonds
- 4 tsp. cinnamon
FRENCH APPLE CAKE II
By lbgtdep
WHY THIS RECIPE WORKS: For our own version of this classic French dessert, we wanted the best of both worlds: a des...
- 1 1/2 pounds Granny Smith apples, peeled, cored, cut into 8 wedges, and sliced 1/8 inch thick crosswise
- 1 tablespoon Calvados
- 1 teaspoon lemon juice
- 1 cup (5 ounces) plus 2 tablespoons all-purpose flour
- 1 cup (7 ounces) plus 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg plus 2 large yolks
- 1 cup vegetable oil
- 1 cup whole milk
- 1 teaspoon vanilla extract
- Confectioners' sugar
BOURBON AND BROWN SUGAR BARBECUE SAUCE
By lbgtdep
YIELDMakes 2 cups
- 1 cup ketchup
- 1/2 cup bourbon
- 3 tablespoons brown sugar
- 3 tablespoons mild (light) molasses
- 3 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 11/2 teaspoons liquid smoke
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon freshly ground black pepper
CHICKEN À LA TRASH
By lbgtdep
Pollo a la basura Serves 4-6
- 6 skinless and boneless chicken breast halves
- 1/4 cup vegetable oil
- 2 cups white onion, roughly chopped
- 3 garlic cloves, chopped
- 1 pound poblano chiles (3 to 4), charred, sweated, peeled, seeded, cut into strips
- 1 1/2 pounds red potatoes, about 4 cups, peeled, cubed, and cooked in salted water
- 1 1/2 teaspoons kosher or coarse sea salt, divided, or to taste
- Freshly ground black pepper, to taste
- 2/3 cup prunes, pitted and chopped
- 1/3 cup water
- 1/4 cup raw and hulled pumpkin seeds
- 1/4 cup raw sunflower seeds