Cprzybyl's profile page
Recipes
Tater Tot Taco Casserole
By cprzybyl
Directions Preheat an oven to 375 degrees F (190 degrees C)
- 1 pound ground beef
- 1 small onion, diced
- 1 clove garlic, minced
- 1 (1 ounce) packet taco seasoning mix
- 1 (16 ounce) bag frozen Mexican-style corn
- 1 (12 ounce) can black beans, rinsed and drained
- 1 (12 ounce) bag shredded Mexican cheese blend
- 1 (16 ounce) package frozen tater tots
- 1 (12 fluid ounce) can enchilada sauce
Saut� Sole with Browned Butter and Capers
By cprzybyl
Yield: 4 servings (serving size: 1 fillet and about 1 tablespoon sauce) CALORIES 279 ; FAT 11
- Flounder, a close cousin to sole, is a good substitute in this classic yet simple preparation. You can also use trout or your favorite flaky white fish.
- 4 (6-ounce) sole fillets
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper, divided
- Cooking spray
- 3 tablespoons butter
- 2 tablespoons minced shallots
- 1 tablespoon drained capers
- 2 teaspoons fresh lemon juice
Squash Braid
By cprzybyl
In a large saucepan, cover peeled and chopped squash with water
Zucchini Raspberry Cupcakes
By cprzybyl
Servings Per Recipe: 24 Amount Per Serving Calories: 179 Total Fat: 8
Savory Kale, Cannellini Bean, and Potato Soup
By cprzybyl
Amount Per Serving Calories: 260 Total Fat: 5
- 2 tablespoons extra-virgin olive oil 1 onion, diced 3/4 cup diced carrot 4 cloves garlic, minced 3 cups low-sodium chicken broth 2 cups water 1 cup white wine 3 potatoes, halved and sliced 1/2 teaspoo
Fried Rice Restaurant Style
By cprzybyl
In a saucepan, combine rice and water
- 2 cups enriched white rice
- 4 cups water
- 2/3 cup chopped baby carrots
- 1/2 cup frozen green peas
- 2 tablespoons vegetable oil
- 2 eggs
- soy sauce to taste
- sesame oil, to taste (optional)
Halibut Roasted with Red Bell Peppers, Onions & Russet Potatoes
By cprzybyl
Nutritional Info (Per serving): Calories: 363, Saturated Fat: 1g, Sodium: 392mg, Dietary Fiber: 3g, Total Fat: 10
- 2 medium potato(es), russet, (about 1 pound), scrubbed, halved lengthwise and cut into 1/2-inch spears 2 tablespoon oil, olive, extra virgin 1 large pepper(s), red, bell, quartered, seeded and cut int
Mortadella Stromboli
By cprzybyl
Preheat the oven to 425 degrees
- 1 1/2 cups coarsely grated swiss or gruyere cheese (6 ounces)
- 1 cup thinly sliced string cheese (4 ounces)
- Extra-virgin olive oil, for brushing
- 1 13.8-ounce package refrigerated pizza dough
- 10 fresh basil leaves
- 3/4 cup pitted green or black olives, roughly chopped
- 1/2 cup tomato sauce
- 1/4 pound sliced mortadella, cut into 1/2-inch-wide ribbons
Gingerbread Men
By cprzybyl
In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth
- 1 (3.5 ounce) package cook and serve butterscotch pudding mix 1/2 cup butter 1/2 cup packed brown sugar 1 egg 1 1/2 cups all-purpose flour 1/2 teaspoon baking soda 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon
Braised Duck Legs with Mustard Greens and Bok Choy
By cprzybyl
1. Grind juniper berries, anise, and peppercorns to a powder with a mortar and pestle and place in a bowl
- The intricate notes of anise and nutmeg compliment the mildness of the bok choy and peppery mustard greens. With so many flavors at play, you'll want to serve this dish with plain steamed white rice.
- 2 tbsp. juniper berries
- 1 ⁄2 piece star anise
- 1 tsp. dried green peppercorns
- 1 ⁄2 tsp. ground nutmeg
- 1 ⁄2 tsp. salt
- 1 large clove garlic, peeled and crushed
- 2 tbsp. white wine vinegar
- 4 duck legs, with thighs (about 2 lbs.)
- 1 lb. mustard greens, with stems
- 1 lb. bok choy
- 1 cup Enriched Duck Stock or Chicken Stock
- 4 medium red onions, cut into 1⁄2'' slices