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Recipes
Jeweled Golden Rice
By cprzybyl
Nutritional Info (Per serving): Calories: 288, Saturated Fat: 1g, Sodium: 125mg, Dietary Fiber: 5g, Total Fat: 12...
- 1 cup(s) rice, basmati, brown 14 ounce(s) broth, reduced-sodium chicken 1/3 cup(s) water 1 tablespoon curry powder, mild or hot 1/2 teaspoon turmeric, ground 1 pinch saffron, strands, generous pinch,
Cherry Ricotta Cheesecake
By cprzybyl
Per Serving: Calories 290; Total Fat 12g; (Sat Fat 7 g, Mono Fat 3
- Cooking spray
- 1 16-ounce container of part-skim ricotta cheese
- 1/2 cup of reduced-fat sour cream
- 4 ounces of neufchatel cheese, or reduced fat cream cheese, softened
- 3 large eggs
- 3/4 cup of sugar
- 1/4 cup of all-purpose flour
- 1 teaspoon of vanilla extract
- 1 teaspoon of finely grated lemon zest
- 1/4 teaspoon of salt
- 2 cups fresh or frozen pitted sweet cherries
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/2 teaspoon unflavored gelatin
- 1 tablespoon warm water
Green Tea Rice
By cprzybyl
Nutritional Info (Per serving): Calories: 229, Saturated Fat: 0g, Sodium: 448mg, Dietary Fiber: 2g, Total Fat: 2g
- 1 1/2 cup(s) rice, white, short grain (such as Valencia), preferably Japanese 2 cup(s) water, cold 2 tablespoon wine, rice, sake 1 tablespoon tea leaves, green, preferably sencha 3/4 teaspoon salt, Ko
Tuscan Salad
By cprzybyl
Bring a medium pot of salted water to a boil over high heat
- 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
- 1 head Romaine lettuce, torn
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1/2 cup pitted black olives
- 1/2 red onion, cut into slivers
- 1 lemon, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 ounce shaved Parmesan (about 1/2 cup)
Champagne Punch
By cprzybyl
Combine the lemon juice, sugar, orange liqueur, Triple Sec, cognac, and orange juice in a non-reactive bowl and sti...
- 1 1/3 cups fresh lemon juice
- 1 cup superfine sugar
- 1/2 cup orange liqueur (recommended: Grand Marnier)
- 1/2 cup Triple Sec
- 1/2 cup cognac
- 1/2 cup fresh orange juice
- 2 bottles chilled dry Champagne or sparkling wine
- Orange or lemon slices
- Fresh strawberries, optional
Chicken Salad Veronique
By cprzybyl
Preheat the oven to 350 degrees F
- 4 split (2 whole) chicken breasts, bone-in, skin-on
- Good olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup good mayonnaise
- 1 1/2 tablespoons chopped fresh tarragon leaves
- 1 cup small-diced celery (2 stalks)
- 1 cup green grapes, cut in 1/2
Fruity Frozen Yogurt
By cprzybyl
One little helper and one big helper One food processor (a blender can be used, but it takes a few scrape downs wi...
- For the Frozen Yogurt:
- 1 pound frozen good-quality fruit like strawberries, raspberries, or mangoes (do not defrost!)
- 1 ⁄2 cup honey (more or less depending on how sweet you are)
- 1 cup plain Greek yogurt
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla
- Pinch of salt
- For the Toppings:
- Chopped fresh fruit like strawberries, mangoes, and bananas
- Crunchy cereal, chocolate chips, chopped nuts
SUPER SHOOTER BASIC SPRITZ COOKIES
By cprzybyl
1. With electric mixer at high speed, cream butter, shortening until soft
- 1/2 cup butter
- 1/4 cup vegetable shortening
- 3/4 cup granulated sugar
- 1 large egg
- 2 tsp. vanilla extract
- 2 1/4 cups sifted all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
Vera Cruz Tomatoes
By cprzybyl
Preheat an oven to 375 degrees F (190 degrees C)
- 4 firm ripe tomatoes 3 slices bacon 1/4 cup chopped onion 8 ounces fresh spinach, stems snipped 1/2 cup sour cream 1/4 teaspoon hot pepper sauce salt to taste 1/2 cup shredded Mexican cheese blend
Pavdu Mail (Pan-Fried Steaks with Mustard Cream Sauce)
By cprzybyl
The crispy bits and juices left in a skillet after frying steaks make a delicious base for a creamy, cognac-laced p...
- 4 810-oz. flat iron steaks, cut
- horizontally without the connective
- tissue
- Kosher salt and freshly ground black
- pepper, to taste
- 1 tbsp. unsalted butter
- 1 tbsp. canola oil
- 5 tbsp. cognac or brandy
- 1 ⁄4 cup heavy cream
- 1 1⁄2 tbsp. dijon mustard
- 1 tbsp. minced flat-leaf parsley