Randiboyle's profile page
Recipes
Asian Noodle Salad
By randiboyle
Mix together salad ingredients
- Dressing:
- 1 lb. linguine, cooked
- 1/2 head Napa cabbage, sliced
- 1/2 head purple cabbage, sliced
- 1 bag baby spinach
- 3 bell peppers (red, yellow & orange), sliced thin
- 1 bag bean sprouts
- 3 scallions, sliced
- 3 cucumbers, peeled & sliced
- 1 bunch cilantro, chopped
- Juice of 1 lime
- 8 Tbsp. olive oil
- 2 Tbsp. sesame oil
- 6 Tbsp. soy sauce
- 1/3 C. brown sugar
- 3 Tbsp. ginger, chopped
- 2 garlic cloves, minced
- 2 jalapenos, chopped
- 1-2 bunches cilantro, chopped
Tosted Orzo Chicken Soup
By randiboyle
In a medium pot, bring the chicken and stock to a simmer
- 4 C. chicken stock
- 1 lb. chicken breast
- 2 Tbsp. butter
- 3/4 C. orzo pasta
- 2 Tbsp. EVOO
- 1 zucchini, diced
- 1 carrot, diced
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 garlic cloves, minced
- salt and pepper
- 1 ounce peas
- 1/4 C. flat leaf parsley, finely chopped
- 2 tsp. lemon peel, grated
Strawberry Cheesecake Bars
By randiboyle
Preheat oven to 375°F. Spray a 9 by 13 inch pan with nonstick cooking spray
- 16 oz. package Pecan Sandies
- 1 1/2 tsp. vanilla
- 1 1/2 Tbsp. butter, melted
- 1/2 tsp. almond extract
- 11 oz. cream cheese, softened
- 1 1/4 C. Strawberry Sauce
- 2 eggs
- 2/3 C. sugar
- pinch of salt
Brazilian Lemonade
By randiboyle
Blend in blender and strain
- 1/2-3/4 lime (peel & all)
- 2 Tbsp. sweetened condensed milk
- 1 C. sugar
- 1 1/2 C. ice
- 3 C. water
Cheesy Chicken and Corn Stuffed Chiles
By randiboyle
Preheat the oven to 400 degrees
- 4 large mild or spicy chile peppers
- 1 1/2 cups shredded rotisserie chicken
- 1 cup corn kernels
- 1 cup shredded mozzarella
- 1/2 cup tomatillo salsa
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1 lime, zested and juiced
- Paprika and fresh cilantro, for garnish
Drip Beef
By randiboyle
Season the chuck roast with salt and pepper
- 3-4 lb. chuck roast
- 2 C. beef broth
- salt and pepper
- 2 Tbsp. butter
- 2 Tbsp. canola oil
- 2 Tbsp. minced fresh rosemary
- 1 jar peperoncinis
- 10-12 buttered rolls
- 2 yellow onions, sautéed in butter
- provolone cheese
Macaroni & Cheese
By randiboyle
Preheat oven to 350 ̊F. Cook pasta according to directions
- 1 1 1 lb. Fusili (or small tube pasta)
- 3 3 3 Tbsp. butter
- 3 3 3 Tbsp. flour
- 1 1 1 tsp. salt
- 1/2 1/2 1/2 tsp. pepper
- 2 1/2 2 1/2 1/2 C. whole milk
- 1 1 1 C. chicken broth
- 2 2 2 C. shredded cheese (Colby-Jack)
Lemon Zucchini Fettucine
By randiboyle
Prepare grill. Place chicken in a zip-lock bag with juice of one lemon, 2 tablespoons EVOO and the red wine vinegar
- 2 boneless skinless chicken breasts
- salt and pepper
- 5-6 cloves garlic
- 2 lemons, divided
- 8 oz. fettucine
- 1/4 C. plus 3 Tbsp. EVOO
- 1/2 C. basil, fresh
- 2 Tbsp. red wine vinegar
- 1/4 c. oregano, fresh (or 1 Tbsp. dried)
- 1 Tbsp. kosher salt
- 1 C. parmesan cheese
- 2 zucchinis
Waffles
By randiboyle
Food Network Magazine Sour Cream Waffles
- 2 C. cake flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. baking soda
- 3/4 tsp. salt
- 3/4 C. sour cream
- 2 eggs, separated
- 3/4 C. milk
- 1 tsp. vanilla
- 1/2 C. butter, melted
- 1/4 C. vegetable shortening, melted
- 2 Tbsp. packed dark brown sugar
Olive Garden Salad Dressing
By randiboyle
Combine all the ingredients in a blender on low for 30 seconds
- 1/2 C. white wine vinegar
- 1/3 C. water
- 1/3 C. vegetable oil
- 1/4 C. light corn syrup
- 2 1/2 Tbsp. Romano cheese
- 2 Tbsp. dry pectin
- 2 Tbsp. egg, beaten
- 1 1/4 tsp. salt
- 1 tsp. lemon juice
- 1/2 tsp. garlic, minced
- 1/4 tsp. dried parsley
- pinch of oregano
- pinch of crushed red pepper