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Recipes
Misoyaki Roasted Chicken with Shoyu Onion Sauce
By Treebs
Serves 4
- for the chicken:
- 3.5 pounds chicken
- 1/2 cup red miso paste
- 1/2 cup mirin
- for the onion sauce:
- 1/2 cup water
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1 clove of garlic, grated
- 1 tablespoon butter
- 1/2 cup miced onion
Fusilli w/Sausage, Artichokes, and Sun-Dried Tomatoes
By Treebs
By Giada De Laurentiis
- 3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tbsp of oil reserved
- 1 lb Italian hot sausages, casings removed
- 2 (8 oz) packages frozen artichoke hearts
- 2 lg cloves, garlic, chopped
- 1 3/4 cups chicken broth
- 1/2 cup dry white wine
- 16 oz fusilli pasta
- 1/2 shredded Parmesan, plus additional garnish
- 1/3 cup chopped fresh basil leaves
- 1/4 cup chopped fresh Italian parsley leaves
- 8 oz water-packed fresh mozzarella, drained and cubed, optional
- Salt and freshly ground pepper
Almond Cheese Pinecone
By Treebs
A spread, My Mother in-law made this all the time for the Holidays and it's so delicious, Love her!
- 2 Packages (8 oz.) cream cheese; softened
- 2 Jars (5oz.) pasteurized process cheese spread w/pimiento
- 1/2 lb. blue cheese; crumbled
- 1/4 cup minced green onion
- 1/2 tsp. Worcestershire sauce
- 2 cup blue diamond whole natural almonds, toasted
Ghirardelli Dark Chocolate Truffles
By Treebs
1.) In a small saucepan, bring the cream to a simmer
- 1/3 cup heavy cream
- 6 tbsp unsalted butter, cut into small pieces
- 1 3/4 cups Ghirardelli 60% Cacao
- Bittersweet Chocolate Chips
- 1/3 cup Ghirardelli Unsweetened Cocoa
Make-Ahead Western Omelet Muffins
By Treebs
Preheat the oven to 350 degree F
- Olive oil cooking spray or oil mister
- 6 large eggs
- 6 large egg whites
- 1/4 tsp kosher salt
- Freshly cracked black pepper
- 3 oz sliced ham (about 4 slices) finely chopped
- 2 oz reduced-fat Swiss cheese, chopped
- 1/2 c finely chopped red or orange bell peppers
- 1/4 c chopped scallions
Leek and Potato Soup
By Treebs
Cook potatoes until soft, take out half the potatoes and put it through the blender
- 2 Bunches of leeks (use white and a speck of light green sliced then)
- 1 Lg. Onion (sauté in butter until transparent)
- 5 Sm. cans of Chicken broth.
- 6 Lg. Potatoes (cubed)
- 1 Qt. half and half
- 1 Cup Cheese (shredded)
- 1/2 Cup Bacon Bits
Warm Spinach and Artichoke Dip
By Treebs
From Ellie Krieger "The foods you crave"
- 1 tbsp canola oil
- 1 med onion, finely chopped (about 1 1/2 cups)
- 3 cloves garlic, chopped (about 1 tbsp)
- 1 9 oz package frozen artichoke hearts, thawed and excess liquid squeezed out
- 1/2 cup reduced-fat sour cream
- 2 tbsp mayonnaise
- 1/2 cup (4 oz) Neufchatel cheese (reduced-fat cream cheese)
- 2 oz part-skim mozzarella cheese, shredded (about 1/2 cup)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- Cooking spray
Flat Iron Steak w/Red Wine Sauce
By Treebs
Giada De Laurentiis
- 2 lbs flat iron steaks
- 2 tbs extra-virgin olive oil
- 1 onion, thinly sliced
- 6 tbs cold unsalted butter, diced and divided
- 1 tbs garlic, minced
- 1 tsp dried oregano
- 1/4 cup tomato paste
- 2 1/2 cups dry red wine
Grapefruit, Mango, Banana Breakfast Shake
By Treebs
Breakfast and Brunch - Nancy N Wilson
- 3 lg red grapefruit, juice only
- 1 cup mango, ripe (or peaches), peeled and sliced
- 1 lg banana, ripe (but not overly ripe)
- 6 oz Greek peach yogurt
- 3 tbsp honey
- 1 cup crushed ice
- 1/2 tsp vanilla extract
- Garnish with thin slices of bananas
Roasted Butterflied Chicken with Cardonmon
By Treebs
Serves 2-4
- seeds from 6 cardamom pods
- 1 teaspoon black peppercorns
- 2 teaspoons sea salt
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 garlic cloves
- 1 tablespoon olive oil
- 1/2 cup whole milk yogurt
- 1 tablespoon grated fresh ginger
- 1 tablespoon freshly squeezed lemon juice
- 1 3-4 pound chicken, butterflied