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Butternut Squash Soup

Butternut Squash Soup

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Delicious mix of chicken broth and butternut squash for a delightful soup

  • 2 tablespoons butter
  • 2 large leeks (white and pale green parts only), chopped
  • 1 large onion, chopped
  • 1 large potato, peeled and cubed
  • 2 cups cubed butternut squash
  • 1 cup diced carrots
  • 1 Granny Smith apple, peeled, cored, and sliced 1/4-inch thick
  • 1 quart chicken stock
  • 1/4 cup dry white wine (optional)
  • 1/2 cup light cream
  • 1/4 teaspoon ground nutmeg
  • salt and pepper to taste
  • 2 tablespoons chopped chives
0/5 (0 Votes)

Black Bean Salsa Soup

Black Bean Salsa Soup

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Quick and easy black bean salsa soup

  • 2 (15 ounce) cans black beans, drained and rinsed
  • 1 1/2 cups vegetable broth
  • 1 cup chunky salsa
  • 1 teaspoon ground cumin
  • 4 tablespoons sour cream
  • 2 tablespoons thinly sliced green onion
0/5 (0 Votes)

SPICY GARLIC LIME CHICKEN

SPICY GARLIC LIME CHICKEN

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Directions In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion po...

  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried parsley
  • 4 boneless, skinless chicken breast halves
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 2 additional teaspoons for dry rub after browning for 12 Minuets
  • 3 tablespoons lime juice
4/5 (2 Votes)

Butternut Squash and Pear Soup

Butternut Squash and Pear Soup

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Delicious butternut squash-based soup makes for a perfect dinner starter or just for lunch!

  • 1 (2 pound) butternut squash
  • 3 tablespoons unsalted butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger root
  • 1 tablespoon curry powder
  • 1 teaspoon salt
  • 4 cups reduced sodium chicken broth
  • 2 firm ripe Bartlett pears, peeled, cored, and cut into 1 inch dice
  • 1/2 cup half and half
0/5 (0 Votes)

Chicken Piccata

Chicken Piccata

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Delicious and easy chicken piccata!

  • 4 skinless, boneless chicken breast halves
  • Cayenne pepper, to taste
  • Salt and ground black pepper to taste
  • All-purpose flour for dredging
  • 2 tablespoons olive oil
  • 1 tablespoon capers, drained
  • 1/2 cup white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 3 tablespoons cold unsalted butter, cut in 1/4-inch slices
  • 2 tablespoons fresh Italian parsley, chopped
0/5 (0 Votes)

Sausage and Pasta

Sausage and Pasta

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Quick and easy. I make it with sweet turkey sausage

  • 3/4 pound pasta
  • 1 tablespoon olive oil
  • 1 pound spicy Italian sausage
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 ounce) can chicken broth
  • 1 teaspoon dried basil
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10 ounce) package frozen chopped spinach
  • 1/2 cup grated Parmesan cheese
4/5 (2 Votes)

Broiled Garlic Chicken (Dairy Free)

Broiled Garlic Chicken (Dairy Free)

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A Dairy-free garlic chicken dish perfect for Shabbat or High Holy Days

  • 1/2 cup margarine
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • 1/4 teaspoon black pepper
  • 1 tablespoon dried parsley
  • 6 boneless chicken thighs, with skin
  • Dried parsley, to taste
4/5 (1 Votes)

Cod chowder

Cod chowder

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rich and good

  • Fish Chowder Recipe
  • Ingredients
  • 1 Tbsp olive oil
  • 1 teaspoon butter
  • 2 medium yellow onions, chopped (about 2 cups)
  • 1/2 cup dry white wine (optional)
  • 2 cups milk
  • 3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
  • 1 bay leaf
  • 1 Tbsp fresh thyme, or 1 teaspoon dried thyme
  • Fish sauce to taste
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
  • 1 1/2 to 2 lbs cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
  • 1 1/2 cups heavy cream
  • 2 Tbsp chopped fresh parsley
0/5 (0 Votes)

Pasta bean

Pasta bean

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Directions 1.Preheat the oven to 375 degrees F (190 degrees C)

  • 1 teaspoon salt
  • 5 cups water
  • 1/2 (16 ounce) package fusilli pasta
  • 1 1/2 bunches Swiss chard, leaves sliced, stems reserved
  • 1 tablespoon chicken bouillon granules
  • 2 (3.5 ounce) links Italian sausage
  • 1 tablespoon butter
  • 1 `/8 teaspoon red pepper flakes
  • 1 onion, chopped
  • 3 cloves garlic, crushed
  • 2 tablespoons balsamic vinegar
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 tomato, chopped
  • salt and ground black pepper to taste
  • 1 (6 ounce) container crumbled feta cheese
0/5 (0 Votes)

BAKED EGGS

BAKED EGGS

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PREP 10 mins COOK 10 mins READY IN 20 mins Directions Preheat oven to 400 degrees F (200 degrees C)

  • 1/3 cup marinara sauce
  • 1/2 teaspoon red pepper flakes
  • salt and freshly ground black pepper to taste
  • 1 1/2 teaspoons chopped fresh flat-leaf parsley
  • 2 eggs
  • 1 tablespoon finely shredded Parmigiano-Reggiano cheese
  • 2 teaspoons olive oil
  • 2 tablespoons heavy whipping cream
  • 2 slices toast
0/5 (0 Votes)