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Recipes
Crisp Chicken Wings with Chili-Lime Butter
By cprzybyl
Recipe courtesy Tyler Florence
- 4 pounds chicken wings
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 8 tablespoons (1 stick) unsalted butter, softened
- 1 big, fat rounded tablespoon Thai red curry paste
- 1/4 cup honey
- 1/4 cup soy sauce
- 1 lime, halved
- Chopped cilantro leaves, for garnish
Hot and Smoky Baked Beans
By cprzybyl
Preheat oven to 350°F. Cook bacon in large skillet over medium heat until crisp
- 6 bacon slices*
- 1 1/2 cups chopped onion
- 1 1/4 cups purchased barbecue sauce
- 3/4 cup dark beer
- 1/4 cup mild-flavored (light) molasses
- 3 tablespoons Dijon mustard 3 tablespoons (packed) dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 4 to 6 teaspoons minced canned chipotle chilies**
- 6 15- to 16-ounce cans Great Northern beans, drained
- Chopped fresh parsley***
Pumpkin Pecan Pancakes
By cprzybyl
In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup multigrain hot cereal (uncooked)
- 1 1/2 teaspoons baking powder
- 2 eggs
- 1 cup milk
- 3/4 cup pureed pumpkin
- 3/4 cup plain yogurt
- 2 teaspoons vanilla extract
- 1/3 cup white sugar
- 1/2 teaspoon salt
- 3/4 cup finely chopped pecans
Slow-Cooked Salmon with Creamy Leeks and Red Wine Butter
By cprzybyl
1. Combine red wine and roughly chopped shallots in a 1-quart saucepan; bring to a boil over high heat
- 1 cup red wine
- 2 shallots (1 roughly chopped,
- 1 finely chopped)
- 8 tbsp. unsalted butter (6 tbsp. softened,
- 2 tbsp. diced)
- 2 tsp. chopped flat-leaf parsley plus
- 1 tbsp. thinly sliced
- Kosher salt and freshly ground black pepper,
- to taste
- 3 medium leeks (white and light green parts only),
- julienned and washed
- 1 ⁄2 tbsp. finely chopped marjoram
- 1 ⁄2 tbsp. finely chopped thyme
- 1 tsp. crushed fennel seeds
- 1 ⁄3 cup dry vermouth
- 2 cups heavy cream
- 1 tbsp. fresh lemon juice
- 4 8-oz. skinless boneless salmon filets
- 3 tbsp. extra-virgin olive oil
- 1 clove garlic, finely chopped
Twenty-Four Hour Salad
By cprzybyl
you can add other favorite ingredients
- 6 cups shredded iceberg lettuce
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onions
- 1/2 cup frozen green peas, thawed and drained
- 1 1/2 cups mayonnaise
- 2 tablespoons white sugar
- 2 cups shredded Cheddar cheese
- 1 (3 ounce) can bacon bits
French Pumpkin Pie
By cprzybyl
. Melt butter in a large skillet over medium-high heat
- 6 tbsp. butter
- 3 lbs. kabocha squash or cinderella or
- cheese pumpkin, seeded, peeled, and diced
- 2 granny smith apples, peeled, cored, and diced
- 3 ⁄4 cup brown sugar
- 1 vanilla bean, split
- 1 ⁄4 cup shelled pecans, chopped
- 2 7 1⁄2" 14 1⁄2" sheets puff pastry
- 1 egg, lightly beaten
Roasted Pheasant
By cprzybyl
Preparation 1. Preheat oven to 350°F
- 1 clove of garlic
- Coarse salt
- Juice of 2 tangerines, plus 1 1/2 teaspoons finely grated peel and 1 tangerine, halved
- 2 tablespoons olive oil
- 1 teaspoon dried tarragon
- Freshly ground black pepper, to taste
- 2 carrots, halved lengthwise and cut into 2-inch lengths
- 1/2 pound white new potatoes, scrubbed and quartered
- 4 large ripe plum tomatoes, halved lengthwise and seeded
- 1 pheasant, about 2 1/2 pounds
- 2 sprigs fresh tarragon, or flat-leaf parsley
- 1/2 tart apple, cored and cut in pieces
- 2 shallots, peeled and halved
- 3 to 4 sprigs fresh sage, plus extra for garnish
- 3 slices turkey bacon
- 1/8 cup defatted chicken broth
Fudge-Filled Irresistible Peanut Butter Cookies
By cprzybyl
Heat oven to 375 degrees F
- Filling:
- Crisco® Original No-Stick Cooking Spray
- 1 1/2 cups JIF® Creamy Peanut Butter
- 1 stick Crisco® Baking Sticks All-Vegetable Shortening
- 2 1/2 cups firmly packed brown sugar
- 1/3 cup milk
- 2 tablespoons vanilla extract
- 2 large eggs
- 3 1/2 cups Pillsbury BEST® All Purpose Flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
- 3 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Artichoke & Ripe Olive Tuna Salad
By cprzybyl
Calories: 210, Saturated Fat: 1g, Sodium: 791mg, Dietary Fiber: 3g, Total Fat: 8g, Carbs: 12g, Cholesterol: 25mg, P
- 12 ounce(s) fish, tuna, light, packed in water, drained and flaked 1 cup(s) artichoke hearts 1/2 cup(s) olives, pitted, California Ripe Olives, chopped 1/3 cup(s) mayonnaise, reduced-fat 2 teaspoon le
Apple, Celery, and Walnut Salad
By cprzybyl
Toss the apples with the lemon juice in a bowl
- Fuji apples, diced (1/4 inch)
- Juice of 1/2 lemon
- 2 ribs celery, diced (1/4 inch)
- 1/2 cup coarsely chopped walnuts
- 1/3 cup golden raisins
- 1/4 cup reduced-calorie mayonnaise
- 1/4 cup low-fat sour cream
- Salt and freshly ground black pepper, to taste