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Recipes
Easy Pizza Sauce III
By cprzybyl
In a medium bowl, Mix together tomato sauce and tomato paste until smooth
- 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 tablespoon ground oregano 1 1/2 teaspoons dried minced garlic 1 teaspoon ground paprika
Chicken Parmesan Rollatini
By cprzybyl
Position a rack in the upper third of the oven and preheat to 450 degrees F
- 1 cup fat-free low-sodium chicken broth
- 1 clove garlic, thinly sliced
- 1 14.5-ounce can crushed San Marzano or fire-roasted tomatoes 5 or 6 fresh basil leaves, torn into small pieces
- Kosher salt and freshly ground pepper
- 4 thin (1/8-inch-thick) chicken cutlets (4 ounces each)
- 1/4 cup chopped fresh parsley
- 6 ounces shredded part-skim mozzarella cheese (about 1 cup)
- 1/4 cup grated parmesan cheese
- 1/4 cup breadcrumbs
- 1 large egg white
- Cooking spray
- Instant polenta, for serving (optional)
Cheddar Pecan Wafers
By cprzybyl
In a large bowl, mix together the butter, Cheddar cheese, pecans, cayenne pepper and salt until well blended
- 1 pound butter, softened
- 1 pound sharp Cheddar cheese, shredded
- 1 cup chopped pecans, toasted
- 1 teaspoon cayenne pepper
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour
Pumpkin Bread Puddin'
By cprzybyl
Preheat oven to 350 degrees F (175 degrees C)
- 1 egg
- 3 egg yolks
- 1 1/2 cups whole milk
- 2/3 cup sugar
- 3/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 1/2 cups white bread cubes
- 3/8 cup miniature chocolate chips
- 2 tablespoons brown sugar
Italian Butter
By cprzybyl
"If you are looking for a Italian bread dip, try this
- 1 tablespoon crushed red pepper flakes
- 1 tablespoon ground black pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- 1 tablespoon garlic powder
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1/4 cup extra virgin olive oil
Potato and Bean Enchiladas
By cprzybyl
Amount Per Serving Calories: 247 Total Fat: 5
- 1 pound potatoes, peeled and diced 1 teaspoon cumin 1 teaspoon chili powder 1 teaspoon salt 1 tablespoon ketchup 1 pound fresh tomatillos, husks removed 1 large onion, chopped 1 bunch fresh cilantro,
Whole Wheat, Oatmeal, and Banana Pancakes
By cprzybyl
Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour
Grilled Pork Chops with Lemon Shallot Chutney
By cprzybyl
Recipe courtesy Aaron McCargo, Jr
- 4 (8-ounce) pork chops, frenched
- Coarse kosher salt
- Cracked black pepper
- Smoked paprika
- 2 tablespoons olive oil
- Lemon Shallot Chutney, recipe follows
- 4 Meyer lemons, supremed
- 2 shallots, sliced into thin rings
- 2 tablespoons chopped fresh tarragon leaves
- 2 tablespoons chopped chives
- 3 tablespoons olive oil
- Pinch sugar
- Salt and freshly ground black pepper
Slow Cooker Chicken and Dumplings
By cprzybyl
Directions Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover
- 4 skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 (10.75 ounce) cans condensed cream of chicken soup
- 1 onion, finely diced
- 2 (10 ounce) packages refrigerated biscuit dough, torn into pieces
Lemon and Rosemary Chicken (Pollo Arrosto)
By cprzybyl
1. Toss chicken with oil, rosemary, lemon juice, garlic, lemon, and salt and pepper in bowl
- 1 3 1⁄2-lb. chicken, cut into 8 pieces
- 1 ⁄2 cup extra-virgin olive oil
- 1 ⁄2 cup fresh rosemary leaves
- 1 ⁄4 cup fresh lemon juice
- 10 cloves garlic, thinly sliced
- 1 lemon, peel removed, pith and pulp chopped
- Kosher salt and freshly ground black pepper, to taste