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Recipes
Zucchini Pasta II
By cprzybyl
Directions Bring a large pot of lightly salted water to a boil
- 1 (8 ounce) package uncooked pasta shells
- 1 teaspoon olive oil
- 1/2 onion, chopped
- 3 cloves garlic, sliced
- 1 zucchini, chopped
- 1/2 teaspoon dried oregano
- salt and freshly ground black pepper to taste
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup chicken broth
- 1/2 cup chopped cooked chicken
- 1 ounce diced roasted red peppers
- 2 tablespoons light cream cheese
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan cheese
Ken's Perfect Hard Boiled Egg
By cprzybyl
Wish I would of known this little secret earlier! Recipe makes it so the egg shells and skin are easily peeled off
- 1 tablespoon salt
- 1/4 cup distilled white vinegar
- 6 cups water
- 8 eggs
Cranberries with Port
By cprzybyl
. In a medium nonstick saucepan, combine port, sugar, and cranberries
- 1 cup ruby port
- 1 cup sugar
- 1 12-oz. bag fresh cranberries
Orecchiette with Pancetta, Pumpkin, and Broccoli Rabe
By cprzybyl
Preheat oven to 375 degrees F
- 2 cups cheese pumpkin, cut into 1/2-inch dice
- Extra-virgin olive oil
- Kosher salt
- 1/2 bunch broccoli rabe, tough lower stems removed, cut into thirds
- 3/4 cup pancetta, cut into 1/2-inch dice
- Pinch crushed red pepper
- 2 cups orecchiette
- 1/2 cup grated parmigiana
- 1/4 cup green pumpkin seeds, toasted
Spinach and Bacon Quiche
By cprzybyl
Preheat the oven to 375 degrees F
- 6 large eggs, beaten
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups shredded Swiss cheese
- 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
Rosemary Chicken (Kotopoulo me Dendrolivano)
By cprzybyl
1. Heat oven to 425˚
- 4 whole skin-on chicken legs
- Kosher salt and freshly ground
- black pepper, to taste
- 1 ⁄2 cup flour, for dredging
- 1 ⁄4 cup extra-virgin olive oil
- 1 cup white wine
- 3 sprigs fresh rosemary
- 2 fresh bay leaves
- Juice of 1 lemon
Pecan Squares
By cprzybyl
Judy Russell, Birmingham, Alabama, Southern Living NOVEMBER 2004
- 2 cups all-purpose flour
- 2/3 cup powdered sugar
- 3/4 cup butter, softened
- 1/2 cup firmly packed brown sugar
- 1/2 cup honey
- 2/3 cup butter
- 3 tablespoons whipping cream
- 3 1/2 cups coarsely chopped pecans
Whipped Mashed Potatoes with Celery Root
By cprzybyl
1. Peel and cut celery root cut into 1⁄2" cubes and combine in a 2-qt
- 1 lb. celery root
- 2 cups half-and-half
- 8 tbsp. unsalted butter
- 8 sprigs thyme
- 3 lbs. russet potatoes, peeled
- and cut into 1⁄2" cubes
- 2 tsp. kosher salt, plus more for seasoning
- 1 cup finely grated grana padano cheese
- Freshly ground white pepper
Strawberry-Basil Frozen Yogurt
By cprzybyl
Southern Living APRIL 2012
- 2 cups sliced fresh strawberries
- 1 cup sugar
- 2 tablespoons chopped fresh basil
- 1 teaspoon lime zest
- 1 cup plain Greek yogurt
- 1 cup whipping cream
Chicken Breasts in Caper Cream Sauce
By cprzybyl
Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons capers, drained and rinsed