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Recipes
No-Bake Peanut Butter Cookies III
By cprzybyl
In a saucepan over medium heat, combine sugar, butter and milk
- 3 cups white sugar 3/4 cup butter 3/4 cup milk 1/2 teaspoon vanilla extract 1 1/2 cups peanut butter 4 1/2 cups quick-cooking oats
Peanut Butter Bars I
By cprzybyl
In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup pean...
- 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups confectioners' sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter
Guinness Lamb Stew
By cprzybyl
Ivy Manning, Cooking Light JANUARY 2011
- 8 teaspoons olive oil, divided
- 2 cups chopped onion
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons chopped fresh rosemary
- 3 tablespoons all-purpose flour
- 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
- 1 teaspoon salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 2 cups Guinness Stout
- 1 tablespoon tomato paste
- 3 cups fat-free, lower-sodium beef broth
- 1 bay leaf
- 2 cups cubed peeled Yukon gold potato
- 2 cups 1-inch-thick diagonally sliced carrot
- 8 ounces baby turnips, peeled and quartered
- 1 tablespoon whole-grain Dijon mustard
- 1/3 cup chopped fresh parsley
Slow Cooker Pulled Pork
By cprzybyl
Place the pork tenderloin in a slow cooker; pour the root beer over the meat
- 1 (2 pound) pork tenderloin
- 1 (12 fluid ounce) can or bottle root beer
- 1 (18 ounce) bottle your favorite barbecue sauce
- 8 hamburger buns, split and lightly toasted
Jamaican Fricassee Chicken
By cprzybyl
Clean chicken, wash in fresh lime juice, cut into serving pieces, season to taste
- 4 each chicken leg quarters (cut at joint to separate)
- 1 bunch of scallion
- 5 cloves of garlic, crushed
- 1 bunch of thyme
- 1 scotch bonnet (optional)
- 2 tablespoons of soy sauce
- 2 tablespoons of ketchup
- 1/4 cup of canola oil
- 2 limes
- Salt and pepper
Marinara Dipping Sauce
By cprzybyl
In a large skillet, heat oil and saute garlic until light brown and softened
- 1 tablespoon olive oil 2 cloves garlic, chopped 5 tomatoes, peeled and finely chopped 1 teaspoon white sugar 1/4 cup water 2 teaspoons chopped fresh basil salt and pepper to taste
Turkey Pot Pie II
By cprzybyl
Preheat oven to 400 degrees F (200 degrees C)
- 1 recipe pastry for a 9 inch double crust pie
- 2 cups cubed cooked turkey
- 2 cups frozen mixed vegetables, thawed
- 2 tablespoons chopped onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
Baked French Toast Casserole with Maple Syrup
By cprzybyl
Slice French bread into 20 slices, 1-inch each
- 1 loaf French bread (13 to 16 ounces)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Chocolate Brownies with Fewer Calories
By cprzybyl
Directions Preheat oven to 350 degrees F (175 degrees C)
- 6 (1 ounce) squares semisweet chocolate, chopped
- 1/2 cup boiling water
- 4 egg whites
- 1 teaspoon vanilla extract
- 2/3 cup white sugar
- 2/3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 pinch salt
- 1 tablespoon confectioners' sugar for dusting
Turnip Soufflate
By cprzybyl
1. Preheat oven to 350. Grease a 6-cup soufflish with 1 tsp
- If you don't boil it into oblivion, the humble, dependable turnip may surprise you with its sweet warmth. This recipe is from Clementine Paddleford's classic How America Eats (Scribner, 1960).
- 3 medium turnips, peeled, trimmed, and diced
- 4 tbsp. butter
- 4 tbsp. flour
- 1 ⁄3 cup heavy cream
- 2 tbsp. yellow onion, peeled and minced
- Sea salt and freshly ground white pepper
- 4 eggs, separated