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Recipes
Teriyaki Sauce 'Pineapple & Ketchup
By Kwasome
1.) In a saucepan, add all ingredients and simmer for about 10 minutes
- 1/2 cup Pineapple Juice
- 1/2 cup Chicken broth
- 1/8 cup Soy Sauce
- 1/8 cup Ketchup
- 1/8 cup Rice Vinegar
- 1/8 cup dark Brown Sugar
- 2 Tbps skinned & grated ginger
- 1 Tbsp Worcestershire sauce
- 1/2 tsp dark Sesame oil
- 1 tsp Sriracha sauce
- 2 med. cloves finely minced or pressed garlic
Risotto 'Asparagus
By Kwasome
Prep Time: 10 Min Cook Time: 30 Min Ready In: 40 Min
- 1/2 pound asparagus, trimmed and cut into 2-inch pieces
- 3-3/4 cups chicken broth
- 1/4 cup finely chopped onion
- 2 tablespoons olive oil
- 1-1/2 cups uncooked Arborio rice
- 1/2 cup dry white wine
- 1-1/2 teaspoons butter
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
Turkey - Breast [Sm] 'ThanksGiving '18
By Kwasome
Remove any excess fat from the breast
- Turkey Brine
- - 1 (6-7) Bone-In, Skin-On Turkey Breast
- - 4 Qts Cold H2O
- - 3/4 Cup Kosher Salt
- - 1/3 Cup Brown Sugar
- Herbed Butter
- - 8 Tbsp Butter @ Room Temp
- - 1/4 Cup (Mix of chopped : Parsley / Sage / Rosemary / Marjoram / Oregano)
- - 1 Clove Garlic ; finely chopped
- - 1 Tbsp Fresh Lemon Juice
- - 1 Tsp Fresh Lemon Zest
- - 1/2 Tsp Black Pepper ; freshly ground
Salad - Chicken 'Squash & Apricots
By Kwasome
**This tangy and creamy chicken salad uses the zucchini and apricots to add a unique twist to a classic recipe
- 2/3 cup fat-free or reduced-fat mayonnaise dressing
- 1 teaspoon finely shredded lemon peel
- 4 teaspoon Dijon-style mustard
- 1 tablespoon lemon juice
- 1 tablespoon snipped fresh dill or tarragon
- 1 tablespoon frozen orange juice concentrate
- 1/4 teaspoon pepper
- 3 cups shredded cooked chicken (1 pound)
- 1 stalk celery, chopped (1/2 cup)
- 1 zucchini or yellow summer squash, chopped (1-1/4 cups)
- 1 small fennel or kohlrabi bulb, trimmed, chopped (1-1/4 cups)
- 4 medium green onions, sliced (1/2 cup)
- 1 medium carrot, chopped (1/2 cup)
- 2 tablespoons snipped dried apricots (optional) Salad greens, torn
- Orange slices
Manicotti 'Baked'
By Kwasome
ATK prefer Barilla no-boil lasagna noodles for their delicate texture resembling fresh pasta
- Tomato Sauce
- 2 28-ounce cans diced tomatoes (in juice)
- 2 Tbs extra-virgin olive oil
- 3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
- 1/2 tsp hot red pepper flakes , optional
- Table salt
- 2 Tbs chopped fresh basil
- Cheese Filling and Pasta
- 3 cups part-skim ricotta cheese
- 4 oz grated Parmesan cheese (about 2 cups)
- 8 oz shredded mozzarella cheese (about 2 cups)
- 2 large eggs , lightly beaten
- 3/4 tsp table salt
- 1/2 tsp ground black pepper
- 2 Tbs chopped fresh parsley leaves
- 2 Tbs chopped fresh basil
- 16 no-boil lasagna noodles (see note above)
Crab - Pizza 'Cheddar Bay'
By Kwasome
1 PreHeat oven to 450° 2 Combine Baking mix, 1 cup of Cheddar Cheese, Milk, & 1 half of the melted Butter in a ...
- 2 cups Bisquick Baking mix
- 1- 3/4 cup Cheddar Cheese - finely shred2
- 2/3 cup Milk
- 2 Tbs Butter - melted & divided
- 1/4 tsp Garlic Powder
- 1/2 tsp Parsley Flakes - finely crushed
- 1/3 cup Crab Meat
B'Steak - FlatIrons/Skirt [Gr] 'TexMex
By Kwasome
1.) Generously season the steaks on both sides with salt and black pepper
- FOR THE STEAKS:
- 2 flatiron or skirt steaks (about 2 to 2-1/2 pounds, each about 3/8- to 3/4-inch thick)
- Coarse salt (kosher or sea) and freshly ground black pepper
- 3 Tbs olive oil
- FOR THE MUCHA CERVEZA MARINADE:
- 1 bottle (8 ounces) dark Mexican beer
- 1/4 cup fresh lime juice
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 to 2 jalapeño peppers, seeded and finely chopped (for hotter steaks, leave
- the seeds in)
- 1/4 cup chopped fresh cilantro
- FOR SERVING:
- 2 bunches scallions, trimmed
- 4 to 8 jalapeño peppers
- 4 flour tortillas
- Lime wedges
- - Your favorite salsa in an attractive bowl
- - You'll also need:
- 2 cups wood chips or chunks (preferably mesquite or oak), soaked for 1 hour in water to
- cover, then drained
Chilli - B'Grnd [St] 'Lone Star
By Kwasome
1 Brown Ground Beef in a Lrg
- GARNISHES:
- 1 lb Ground Beef
- 1 Onion - diced
- 1 tsp Salt
- 1 tsp Chili Powder
- 1 Tbs Jalapeno Peppers - diced
- 1 can Kidney beans (15 oz.)
- 1 can Peeled Diced Tomatoes (14.5 oz)
- 1 can Tomato Sauce (8 oz.)
- 1 cup H2O
- 1 Tbs White Vinegar
- 1/4 tsp Garlic Powder
- 1 Bay Leaf
- Cheddar Cheese - grated; Diced Onions; Jalapeno Chili Peppers
Lasagna 'Spinach & Artickokes
By Kwasome
1. Preheat oven to 350 degrees F (175 degrees C)
- Ingredients:
- cooking spray
- 9 uncooked lasagna noodles
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 (14.5 ounce) can vegetable broth
- 1 tablespoon chopped fresh rosemary
- 1 (14 ounce) can marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
- 1 (28 ounce) jar tomato pasta sauce
- 3 cups shredded mozzarella cheese, divided
- 1 (4 ounce) package herb and garlic feta, crumbled