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Recipes
Beef Bourguignon II
By cprzybyl
In a small bowl, combine the flour, salt and ground black pepper
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 pounds cubed stew meat
- 4 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 1 clove garlic, minced
- 2 cups red wine
- 1 bay leaf
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried thyme
- 1 (6 ounce) can sliced mushrooms
- 1 (16 ounce) can canned onions
Tuna Rice Puff
By cprzybyl
Amount Per Serving Calories: 305 Total Fat: 13
- 2/3 cup uncooked white rice 1 1/3 cups water 2 egg whites 1/3 cup butter 1/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 1 1/2 cups milk 2 egg yolks 1 (12 ounce) can tuna,
One Pot Tuna Casserole
By cprzybyl
Directions Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package egg noodles
- 1 (10 ounce) package frozen green peas, thawed
- 1/4 cup butter
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (6 ounce) can tuna, drained
- 1/4 cup milk
- 1 cup shredded Cheddar cheese
Chocolate-Cherry Chunk Meringues
By cprzybyl
Nutritional Information Calories:42 (30% from fat) Fat:1
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 3/4 cup powdered sugar
- 1 teaspoon almond extract
- 1/2 cup dried tart cherries, chopped
- 3 ounces unsweetened chocolate, chopped
Baked Zucchini Chips
By cprzybyl
Preheat the oven to 475 degrees F (245 degrees C)
- 2 medium zucchini, cut into 1/4-inch slices 1/2 cup seasoned dry bread crumbs 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese 2 egg whites
Cinnamon Rice Pudding
By cprzybyl
1. In a bowl, combine raisins and rum; let soak for 30 minutes
- 6 tbsp. raisins
- 1 tbsp. dark rum
- 6 tbsp. short-grain rice
- 1 ⁄4 tsp. kosher salt
- 2 1⁄2 cups half-and-half
- 1 ⁄2 cup packed finely grated
- panela or light brown sugar
- 2 4" sticks cinnamon
- 1 egg yolk, lightly beaten
- 3 ⁄4 tsp. vanilla extract
- Ground cinnamon, for garnish
Deep-Dish Ham Quiche with Herb and Asparagus Salad
By cprzybyl
To make the pastry: combine the flour, salt, and sugar in a large mixing bowl
- Pastry:
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1/4 teaspoon sugar
- 3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
- 1 large egg yolk
- 3 tablespoons ice water, plus more if needed
- Filling:
- 3 tablespoons extra-virgin-olive oil
- 2 large Vidalia onions, sliced
- 3/4 pound smoked ham, cubed
- 8 large eggs
- 1 quart heavy cream
- Kosher salt and freshly ground black pepper
- Salad:
- 2 bunches asparagus (about 1 pound each), stems trimmed
- 4 ounces Parmesan, shaved with a peeler
- 2 handfuls fresh flat-leaf parsley, hand-torn
- 1 handful fresh mint, hand-torn
- 1 handful fresh dill, hand-torn
- Extra-virgin olive oil
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
Couscous & Fruit Salad
By cprzybyl
Calories: 259, Saturated Fat: 1g, Sodium: 146mg, Dietary Fiber: 7g, Total Fat: 9g, Carbs: 40g, Cholesterol: 0mg, Pr
- 2 tablespoon oil, olive, extra virgin 2 tablespoon orange juice 1 tablespoon vinegar, cider 2 teaspoon shallot(s), finely chopped 1/4 teaspoon salt 1/4 teaspoon pepper, black ground 2 cup(s) couscous,
The Ultimate Chili
By cprzybyl
Directions In a large skillet over medium-high heat, cook ground beef until evenly browned
- 1 pound lean ground beef
- salt and pepper to taste
- 3 (15 ounce) cans dark red kidney beans
- 3 (14.5 ounce) cans Mexican-style stewed tomatoes
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 dash Worcestershire sauce
- 1/2 cup red wine
Salsa-Simmered Tortillas (Chilaquiles)
By cprzybyl
1. Heat oven to broil and place rack 6" from heating element
- 6 plum tomatoes, cored
- 2 cloves garlic, unpeeled
- 1 jalapestemmed, halved lengthwise,
- and seeded
- 1 small white onion, quartered
- 2 tbsp. vegetable oil, plus more for frying
- 4 canned chipotle chiles en adobo
- 4 tbsp. roughly chopped cilantro
- 1 1⁄2 tbsp. sesame seeds, toasted
- 1 ⁄4 tsp. dried oregano
- 10 6" corn tortillas stacked
- and cut into 1 1⁄2" squares
- Kosher salt, to taste
- 6 oz. fresh chorizo, removed from casing
- and chopped into chunks
- 1 ⁄4 cup sour cream, to garnish
- 2 oz. cotija or feta cheese, crumbled, for garnish
- 4 radishes, thinly sliced