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Recipes
Spaghetti & Meatballs
By Kwasome
1. For the meatballs: Combine bread and buttermilk in small bowl, mashing occasionally with fork, until smooth past...
- Meatballs
- 2 slices white sandwich bread (crusts discarded), torn into small cubes
- 1/2 cup buttermilk or 6 tablespoons plain yogurt thinned with 2 tablespoons sweet milk
- 3/4 pound ground beef chuck ( or 1 pound if omitting ground pork below)
- 1/4 pound ground pork (to be mixed with ground chuck)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley leaves
- 1 large egg yolk
- 1 small clove garlic , minced (1 teaspoon)
- 3/4 teaspoon table salt
- Ground black pepper
- vegetable oil for pan-frying (about 1 1/4 cups)
- Simple Tomato Sauce
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon minced garlic
- petite diced tomato
- 1 tablespoon minced fresh basil leaves
- 1 pound spaghetti
- grated Parmesan cheese
StirFry - Shrimp 'Asparagus
By Kwasome
1 Bring water to a boil; add asparagus and boil for 3 minutes; drain and set aside
- 2 cups water
- 1 bunch asparagus - ends trimmed, cut in 1" pieces
- 2 Tbls. sesame oil
- 1 clove garlic - minced
- 1 tsp chopped fresh ginger
- 1 lb raw jumbo shrimp - peeled, deveined, tails removed
- 2 Tbls. soy sauce
- Splenda equal to 1 teaspoon sugar
- 1 tsp dry sherry
- salt and white pepper - to taste
Chicken - Breast [IP] 'Taters
By Kwasome
1. In a large bowl toss chicken and potatoes in the olive oil, then season with salt and pepper
- 4 boneless skinless chicken breasts
- 2 pounds baby red or gold potatoes
- 3 tablespoons olive oil
- 1 1/2 teaspoons salt or to taste
- 1/2 teaspoon pepper or to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 tablespoons + 2 teaspoons dry Ranch seasoning divided
- 1 cup chicken broth
- 3 tablespoons grated parmesan cheese
Jambalaya - Chicken & Shrimp [CP] 'Rice
By Kwasome
Cut chicken into 1 inch pieces
- 12 oz boneless, skinless chicken breasts
- 1 1/2 cups green pepper, chopped
- 1 medium onion, chopped
- 2 stalks celery, sliced
- 4 cloves garlic, minced
- 1 14 oz can whole tomatoes
- 1/3 cup tomato paste
- 1 can beef broth
- 1 Tbs parsley
- 1 1/2 tsp basil
- 1/2 tsp oregano
- 1 tsp Tabasco sauce
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1 lb shelled shrimp
- 3 cups cooked rice
Pork - Tenderloin [Gr] 'Coffey Crusted'
By Kwasome
Serve with Redeye BBQ sauce (BBQ-U)
- You'll also need:
- 1- 1/2 lbs pork tenderloin (2 to 3 tenderloins)
- 3 Tbs ground coffee
- 1 Tbs coarse salt (kosher or sea)
- 1 Tbs dark brown sugar
- 2 tsp sweet paprika
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp unsweetened cocoa powder
- 2 Tbs canola oil
- Redeye Barbecue Sauce (recipe follows)
- Butcher's string; 2 cups wood chips or chunks (preferably oak or mesquite), soaked for
- 1 hour in water to cover, then drained
Cornbread [B] 'Jalapeño & Cheddar'
By Kwasome
Makes one 8-inch Square. Before preparing the baking dish or any of the other ingredients, measure out the froz...
- 1 1/2 cups unbleached all-purpose flour , (7 1/2 ounces)
- 1 cup yellow cornmeal (5 1/2 ounces), see note
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/8 teaspoon cayenne pepper
- 1 medium jalapeño chile , cored, seeded, and chopped fine
- 1/2 teaspoon table salt
- 4 ounces sharp cheddar cheese , shredded (about 1 1/3 cups)
- 2 tablespoons packed light brown sugar
- 3/4 cup frozen corn kernels (3 1/2 ounces), thawed
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
Muffins - Pumpkin 'Spicy'
By Kwasome
1 Preheat oven to 400° 2 Grease or paper line 18 muffin cups 3 Combine Flour, Brown Sugar, Granulated Sugar, Bakin...
- 2 cups All Purpose Flour
- 1/2 cup Pumpkin
- 1/3 cup Granulated Sugar
- 1/2 cup ButterMilk
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1/2 cup Butter - melted
- 2 Lrg. Eggs - beaten
- 2/3 cup Brown Sugar - packed
- 1 Tbs Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
Chicken - Breast [IP] 'Mexican Casserole
By Kwasome
1. Set Instant Pot to “Saute” setting
- 1 tablespoon oil
- 1/2 yellow or white onion
- 1 teaspoon minced garlic
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 1/2 cups chicken broth
- juice of 2 limes about 2 tablespoons
- 3 boneless skinless chicken breasts
- 1 can black beans drained and rinsed
- 1/2 cup frozen corn
- 1 cup chunky salsa mild or medium
- 1 cup uncooked white rice
- 1 cup shredded Mexican blend cheese
- toppings: cherry tomatoes, avocado, green onions, olives, cilantro, sour cream
Phad Thai - C'Breast [SF]
By Kwasome
1 In small bowl, combine Chicken & 1/2 tsp
- 1 lb Chicken Breast
- 6 Tbs Asian Fish Sauce
- 1 cup H20
- 2 Tbs Lime Juice
- 1- 1/2 tsp Rice-Wine Vinegar
- 3- 1/2 Tbs Sugar
- 3/4 tsp Salt
- 1/4 tsp Cayenne Pepper
- 3/4 lbs Linguine
- 3 Tbs Cooking Oil
- 4 Cloves Chopped Garlic
- 2/3 cup Chopp’d Peanuts
- 1/2 cup Cilantro Leaves
- 1/2 lbs Tofu
- 2 cups Bean Sprouts
Enchiladas - Shrimp 'Verde'
By Kwasome
Shrimp with spicy tomatillo-and-cilantro sauce, a common combination in coastal Mexican cuisine, make bright-tastin...
- 1 lb peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced
- 1 cup frozen corn, thawed
- 2 (4 ounce) cans chopped green chiles, undrained
- 2 cups canned green enchilada sauce or green salsa, divided
- 12 corn tortillas
- 1 (15 ounce) can nonfat refried beans
- 1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges