Menu Enter a recipe name, ingredient, keyword...

Tincard's profile page

Recipes

Baked Chicken with Herb-and-Cheese Breadcrumbs

Baked Chicken with Herb-and-Cheese Breadcrumbs

By

Preheat oven to 400F. Melt butter over medium heat in a small skillet; swirl with garlic for 2 minutes

  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1 to 1 1/4 cups Panko breadcrumbs
  • 1/3 cup grated Parmigiano-Reggiano (a fat handful)
  • 2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon chopped rosemary
  • 1 tablespoon chopped thyme
  • 4 pieces boneless, skinless chicken breasts
  • Olive oil, for drizzling
  • Salt and pepper
  • 2 About 2 tablespoons Dijon mustard
0/5 (0 Votes)

Tabouli

Tabouli

By

Pour boiling H2O over Bulger add salt cover for 30 minutes stir in next three ingredients and chill for two hours t

  • 1 cup of Bulgur
  • 1.5 cups of boiling water
  • 1.5 tablespoons of salt
  • 1/4 lemon juice
  • 1 clove of garlic crushed
  • 1/4 cup of olive oil
  • 2 tomatoes diced
  • 1 cup chopped parsley fresh
  • 4 green onions chopped
0/5 (0 Votes)

PINEAPPLE CREAM CHEESE COBBLER

PINEAPPLE CREAM CHEESE COBBLER

By

Preheat oven 350 degrees. melt butter and pour into 9 x 13 inch glass baking dish

  • 1 stick (1/2 cup) butter
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1 cup of all Purpose flour
  • 1 cup sugar
  • 2 Teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cans (20 oz cans) Pineapple chunks (drained)
  • 8 oz cream cheese, cut into small pieces.
0/5 (0 Votes)

Teriyaki Glazed Pork Apare Ribs

Teriyaki Glazed Pork Apare Ribs

By

Preheat the oven to 300 degrees F

  • For the Teriyaki Glaze:
  • Salt and freshly ground black pepper
  • 1/2 cup Chinese five-spice powder
  • 1 rack pork spareribs, trimmed of excess fat, cut in 1/2 through the bone so you have 2-inch length riblets
  • 2 tablespoons white sesame seeds, for garnish
  • Cilantro leaves, chopped, for garnish
  • Green onion, thinly sliced, for garnish
  • 1 cup low-sodium soy sauce
  • 1 cup fresh grapefruit juice
  • 1/4 cup hoisin sauce
  • 3 tablespoons ketchup
  • 3 tablespoons rice vinegar
  • 1 fresh red chile, split
  • 2 garlic cloves, smashed
  • 2-inch piece fresh ginger, cut into 1-inch coins
0/5 (0 Votes)

Shrimp and Truffled Grits with Moroccan Chorizo Broth Read more at: http://www.foodnetwork.com/recipes/shrimp-and-truffled-grits-with-moroccan-chorizo-broth-recipe.print.html#?oc=linkback

Shrimp and Truffled Grits with Moroccan Chorizo Broth Read more at: http://www.foodnetwork.com/recipes/shrimp-and-truffled-grits-with-moroccan-chorizo-broth-recipe.print.html#?oc=linkback

By

Recipe courtesy Beau MacMillan

  • Truffled Grits with Aged Cheddar:
  • 2 tablespoons olive oil
  • 4 ounces Spanish chorizo, roughly chopped (about 1/2 cup)
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallots
  • 1 teaspoon toasted cumin
  • 1 teaspoon smoked paprika
  • A pinch cayenne pepper
  • 1 cup clam juice
  • 1 cup heavy cream
  • 1 tablespoon butter
  • 12 ounces Florida rock shrimp
  • 4 organic eggs
  • Truffled Grits with Aged Cheddar, recipe follows
  • Tomato Jam, recipe follows
  • Crusty white bread, for serving
  • 2 cups milk
  • 1 cup heavy cream
  • 1 stick butter
  • 1 cup grits, such as Anson Mills
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 4 tablespoons mascarpone
  • 2 tablespoons grated aged Cheddar
  • Few shavings of fresh truffle or 1 teaspoon truffle oil
  • Tomato Jam:
  • 10 vine ripe tomatoes, chopped
  • 1 cup brown sugar
  • 1/2 cup sherry vinegar
  • 1/4 cup soy sauce
  • 1/2 tablespoon togarashi (Japanese chili powder)
  • Read more at: http://www.foodnetwork.com/recipes/shrimp-and-truffled-grits-with-moroccan-chorizo-broth-recipe.html?oc=linkback
0/5 (0 Votes)

Sweet Cherry Tomato and Sausage Bake

Sweet Cherry Tomato and Sausage Bake

By

Preheat the oven to 375 degrees F

  • 4 1/4 pounds lovely ripe cherry tomatoes, mixed colors if you can find them
  • 2 sprigs each fresh thyme, rosemary and bay
  • 1 tablespoon dried oregano
  • 3 cloves garlic, peeled and chopped
  • 12 good-quality coarse Italian pork sausages
  • Extra-virgin olive oil
  • Balsamic vinegar
  • Sea salt and freshly ground black pepper
0/5 (0 Votes)

LOUISIANA HOT CRAB DIP

LOUISIANA HOT CRAB DIP

By

Bake for 35 to 40 minutes until lightly golden on top

  • 1/2 pound jumbo lump crabmeat, free of shells 1
  • (8 ounce) package cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan
  • 3 tablespoons minced green onions (white and green parts)
  • 2 large garlic cloves, minced
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 1/2 teaspoon Old Bay seasoning
  • Salt and pepper to taste
0/5 (0 Votes)

Cowboy Meatloaf

Cowboy Meatloaf

By

or the meatloaf: Preheat the oven to 350 degrees F

  • Meatloaf:
  • Ingredients
  • 1 cup milk
  • 6 bread slices
  • 2 pounds ground beef
  • 1 cup grated Parmesan
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/4 teaspoon seasoned salt, such as Lawry's
  • 1/4 to 1/2 cup minced flat-leaf parsley
  • 4 eggs, beaten
  • 8 to 12 thin bacon slices
  • Tomato Sauce:
  • 1/2 cup ketchup
  • 6 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • Dash or 2 hot sauce (more if you like)
  • Dash or 2 Worcestershire sauce
  • Read more at: http://www.foodnetwork.com/recipes/ree-drummond/meatloaf-recipe.html?oc=linkback
4/5 (1 Votes)

Mediterranean Eight-Layer Dip

Mediterranean Eight-Layer Dip

By

1.Prepare Hummus and Tapenade; set aside along with remaining chopped roasted red sweet peppers (about 3/4 cup)

  • Hummus (recipe follows)*
  • Tapenade (recipe follows)*
  • 2 medium tomatoes, seeded and chopped
  • 1 cup seeded and chopped cucumber
  • 3 tablespoons snipped fresh Italian (flat-leaf) parsley or curly parsley
  • 4 teaspoons snipped fresh mint
  • 2 teaspoons lemon juice
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon coarsely ground black pepper
  • 12 large pita bread rounds
  • 2 cups shredded fresh spinach
  • 4 ounces feta or soft goat cheese (chevre), crumbled or cut up (1 cup)
  • 1/4 cup sliced green onions (2)
  • 1/4 cup sliced or chopped pitted kalamata olives or pitted ripe olives
  • Tapenade
  • Ingredients
  • 1 12 - ounce jar red sweet peppers
  • 1/2 cup pitted kalamata olives or pitted ripe olives
  • 1/2 cup pimiento-stuffed green olives
  • 2 tablespoons olive oil
  • 1 tablespoon snipped fresh basil
  • 1 tablespoon drained capers
  • 1 teaspoon snipped fresh oregano
  • 1/4 freshly ground black pepper
0/5 (0 Votes)

Florentine Meatballs

Florentine Meatballs

By

Turkey and Spinach

  • 1 box frozen spinach, defrosted in the microwave
  • 1 1/3 pound (1 package) ground turkey breast
  • 1 medium onion, finely chopped, divided
  • 3 cloves garlic, chopped
  • 1 large egg
  • 1 3/4 cups milk, divided
  • 3/4 cup bread crumbs, 3 handfuls
  • 1/2 cup grated Parmigiano-Reggiano, 2 palm fulls
  • Coarse salt and black pepper
  • Extra-virgin olive oil, for drizzling
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 (10-ounce) sack shredded provolone or blend of Italian cheeses, available on dairy aisle
  • 1/2 teaspoon freshly grated nutmeg, eyeball it
  • 1/4 cup parsley leaves, chopped
4/5 (1 Votes)