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Recipes
Chocolate Chip Peanut Butter Cookie Sandwich
By commercecook
In a large bowl, mix together the sugar, brown sugar, peanut butter, butter and egg
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup peanut butter
- 1/2 cup butter, softened
- 1 egg
- 1 1/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup peanut butter chips
- 1 cup blanched plants
- Coarse sugar
- 1 jar (11 ounce) Nutella
- Peanut butter
Eggplant Parmesan
By commercecook
Preheat oven to 375 degrees
- 2 eggplants, peeled and cut into rounds, 1/2 inch thick, or as desired
- 1/3 cup milk
- 1/2 cup Italian bread crumbs
- 1/2 cup panko
- 1 large jar of Ragu spaghetti sauce
- 1 ball of mozzarella cheese, grated
- 1 cup fresh parmesan cheese, grated
Aloutte Chicken in Puff Pastry
By commercecook
The completed chicken "packages" can be made early in the day, refrigerated, and baken when needed
- 4 boneless chicken breasts, halved
- olive oil
- 1 container Alouette Garlic and Herb Spreadable Cheese
- Phyllo dough - thawed
- Melted butter
Artichoke Chicken
By commercecook
Chicken breasts, baked with Parmesan cheese and artichoke hearts, make for a quick and delicious weeknight meal
- 1 (15 ounce) can artichoke hearts packed in water, drained and chopped
- 3/4 cup grated Parmesan cheese
- 3/4 cup mayonnaise
- Pinch garlic powder
- 4 skinless, boneless chicken breasts
Hot Chicken Salad
By commercecook
Mix all ingredients except cheese and noodles
- 3 cups cooked diced chicken
- 2 cups diced celery
- 1/2 cup slivered almonds toasted
- 1/2 cup water chestnuts, sliced
- 1 cup mayo
- 1/2 cup sour cream
- 3 tablespoons lemon juice
- 2 tablespoons grated onion
- 1/2 teaspoon salt
- 1 cup chow mein noodles
- 1/2 cup shredded cheddar cheese
Asian Chicken and Water Chestnut Patties
By commercecook
These can be used instead of beef hamburgers for a casual meal, serving them on buns
- 1 1/2 pounds skinless boneless chicken breasts, cut into 1 1/2 inch pieces
- 1 (8 ounce) can whole water chestnuts, rinsed and drained
- 1 bunch scallions, chopped (1 cup)
- 1 1/4 teaspoon salt
- 2 teaspoons oil
Zachary's Favorite Brisket
By commercecook
The brisket is better if made a day ahead
- 8-10 pounds beef brisket
- garlic cloves
- 1 quart low sodium beef broth
- 3 large onions, sliced
- 3 tablespoons vegetable oil
- 2 teaspoons salt
- 2 teaspoons Emeril's Original Essence (I make my own. See seasonings section.)
- 1 teaspoon pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup ketchup
- 1 cup chili sauce. (I use the whole bottle, 12 ounces)
- 1/8 cup light brown sugar (The original recipe calls for 1/4 to 1/2 cup but it's too sweet for me.)
Peach Vinaigrette
By commercecook
Cut the peaches into chunks
- 2 yellow peaches, peeled and pitted
- 3 tablespoons olive oil
- 2 tablespoons vinegar
- 1/2 teaspoon salt
Crustless Cranberry Pie
By commercecook
I used this recipe for a Christmas brunch in place of a coffee cake
- 1 cup all purpose flour
- 1 cup white sugar
- 1/4 teaspoon salt
- 2 cups fresh cranberries
- 1/2 cup chopped walnuts, toasted
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract. (Recipe calls for almond extract instead)
Chicken and Bowtie Pasta with Asiago Cream Sauce
By commercecook
1. Cook pasta in boiling water for 8 to 10 minutes
- 1 (16 ounce) package farfelle pasta
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken halves - cubed
- 2 1/4 cups heavy cream, divided
- 1/4 cube chicken bouillon, crumbled
- 3/4 cup grated Asiago cheese
- 1/2 tablespoon cornstarch
- 1/4 cup chopped prosciutto
- 1 tablespoon chopped garlic
- 1/4 cup sliced mushrooms
- 1/2 tablespoon parsley flakes