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Recipes
Beer-Braised Chicken
By cprzybyl
Recipe courtesy Food Network Magazine
- 1/4pound slab or thick-cut bacon, cut into 1/2-inch pieces
- 8skinless, boneless chicken thighs (about 2 1/2 pounds)
- Kosher salt and freshly ground pepper
- All-purpose flour, for dredging
- 1tablespoon extra-virgin olive oil
- 1(12-ounce) bottle beer (preferably brown ale)
- 1cup frozen pearl onions, thawed
- 1/2pound small red-skinned new potatoes, halved
- 2tablespoons whole-grain mustard
- 2tablespoons packed dark brown sugar
- 4sprigs fresh thyme
- 3tablespoons chopped fresh parsley
Pecan Pie
By cprzybyl
Make the dough by hand: In a medium bowl, whisk together the flour, sugar, and salt
- Dough:
- Ingredients
- 1 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1/8 teaspoon salt
- 1/2 cup cold butter (1 stick), diced
- 1 large egg, lightly beaten
- Flour, for rolling the dough
- Filling:
- 5 tablespoons unsalted butter
- 1 cup packed light brown sugar
- 3/4 cup light corn syrup
- 1/2 teaspoon fine salt
- 2 cups chopped toasted pecans
- 1 to 2 tablespoons bourbon
- 2 teaspoons pure vanilla extract
- 3 eggs, lightly beaten
Grilled Blue Cheese Burgers
By cprzybyl
Nutritional Information Calories:355 (34% from fat) Fat:13
- 2 (1-ounce) slices country white bread
- 2 tablespoons fat-free milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 pounds lean ground sirloin
- 1/2 cup (2 ounces) crumbled blue cheese
- Cooking spray
- 8 hamburger rolls, halved
Grilled Steak and Eggs Argentinean Style
By cprzybyl
Recipe courtesy Bobby Flay
- 2 cups packed fresh parsley leaves
- 1 tablespoon fresh oregano leaves
- 1 cup cilantro leaves
- 4 cloves garlic
- 1 teaspoon smoked Spanish paprika
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 2 (8-ounce) filet mignon
- 1/2 pound chorizo sausage
- 1/2 pound hot Italian sausage links
- Oil, for brushing
- Salt and freshly ground black pepper
- Butter
- 8 large eggs
- Salt and freshly ground black pepper
- Garlic Toast, for serving, recipe follows
- 8 (1/4-inch thick) slices country bread
- 2 garlic cloves, cut in 1/2
- Extra-virgin olive oil
Three Cheese Hot Artichoke Dip
By cprzybyl
Preheat oven to 350 degrees F
- 1 (8 ounces) block cream cheese, softened
- 2 cups mayonnaise
- 1 (14 ounces) can artichoke hearts, drained and chopped
- 2 green onions, sliced thin
- 1/2 cup grated Parmesan
- 1 cup shredded mozzarella
- Dash hot sauce
- Dash Worcestershire sauce
- Salt and pepper
Slow Cooker Barbecue Pork
By cprzybyl
Southern Living OCTOBER 2010
- 1 (3- to 4-lb.) boneless pork shoulder roast (Boston butt), trimmed
- 1 (18-oz.) bottle barbecue sauce
- 1 (12-oz.) can cola soft drink
Chili Cheese Grits
By cprzybyl
Heat cream, and chicken stock in pot
- 1 cup grits
- 3 cups chicken stock
- 1/4 cup cream
- 1 anaheim chile, pureed
- 1 cup shredded smoked cheddar
- 2 large eggs
- Salt and pepper to taste
Fantastic Focaccia Bread
By cprzybyl
In a large bowl, dissolve honey and yeast in warm water
- 1/2 teaspoon honey
- 1 (.25 ounce) package active dry yeast
- 2/3 cup warm water (110 degrees F/45 degrees C)
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons olive oil, divided
Roasted Beets and Sauteed Beet Greens
By cprzybyl
Preheat the oven to 350 degrees (175 degrees C)
- 1 bunch beets with
- greens
- 1/4 cup olive oil, divided
- 2 cloves garlic, minced
- 2 tablespoons chopped onion (optional)
- salt and pepper to taste
- 1 tablespoon red wine vinegar (optional)