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Recipes
Sausage, Peppers and Onions
By cprzybyl
Heat the oil in a heavy large skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian turkey sausage
- 2 red bell peppers, sliced
- 2 yellow onions, sliced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 cup chopped fresh basil leaves
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 cup Marsala wine
- 1 (15-ounce) can diced tomatoes
- 1/4 teaspoon red pepper flakes, optional
- 4 to 6 fresh Italian sandwich rolls, optional
Potato Chip Cookies
By cprzybyl
Cream margarine, sugars, and eggs
- 1 cup margarine 1 cup brown sugar 1 cup white sugar 2 eggs 1 teaspoon baking soda 2 cups flour 1 teaspoon vanilla 1 cup chopped nuts ( your choice) 6 ounces butterscotch chips 2 cups crushed potato chips
Pumpkin Soup
By cprzybyl
Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns
- 6 cups chicken stock
- 1 1/2 teaspoons salt
- 4 cups pumpkin puree
- 1 teaspoon chopped fresh parsley
- 1 cup chopped onion
- 1/2 teaspoon chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup heavy whipping cream
- 5 whole black peppercorns
Littleneck Clams
By cprzybyl
In large pot, heat olive oil over med heat
- 48 Littleneck clams
- 3 diced tomatoes
- 2 tsp. fresh minced garlic
- 1 bunch basil leaves chopped
- 1 cup white wine
- 4 Tbsp. olive oil
- 1/2 tsp. crushed red pepper
Emeril's Favorite Roast Pheasant
By cprzybyl
Recipe courtesy Emeril Lagasse, 2002
- 3 (2 1/2 to 3 pound) farm-raised pheasants*, innards removed, wing tips and necks trimmed
- Salt
- Freshly ground black pepper
- 1 onion, peeled and coarsely chopped
- 1 carrot, peeled and coarsely chopped
- 1 orange, halved
- 3 sprigs fresh thyme
- 6 slices thick-cut bacon, cut in half
- 1/4 cup Madeira
- 1 cup rich chicken stock
- 2 tablespoons cold, unsalted butter
- Wild Mushroom Bread Pudding, recipe follows
- 2 teaspoons vegetable oil
- 1 cup sliced yellow onions
- 10 ounces assorted wild mushrooms, such as oyster, shitake, chanterelles, wood ear, or porcini
- 1 teaspoon minced garlic
- 3 teaspoons Essence, recipe follows
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/4 cup lager beer
- 5 large eggs
- 3 cups heavy cream
- 1/4 cup molasses
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoons minced fresh thyme
- 3/4 cup grated Gouda cheese
- 3/4 cup grated white cheddar cheese
- 3/4 pound stale white bread, cut into 1-inch cubes
- 1 teaspoon unsalted butter
- 1 tablespoon plain bread crumbs
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Penne with Spicy Vodka Tomato Cream Sauce
By cprzybyl
1.Bring a large pot of lightly salted water to a boil
- Ingredients:
- "Hearty Italian sausages sauteed with garlic and red pepper flakes are simmered with tomatoes and cooked with vodka and cream to make a rich, spicy sauce. Toss with penne and fresh parsley to serve."
- 1 pound uncooked penne pasta
- 1/4 cup extra virgin olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes3/4 teaspoon salt
- 2 tablespoons vodka
- 1/2 cup heavy whipping cream
- 1/4 cup chopped fresh parsley
- 2 (3.5 ounce) links sweet Italian sausage
Grilled Skirt Steak with Cilantro Pesto
By cprzybyl
For Meat: Rub a generous amount of salt and pepper into both sides of the steaks
- For Meat:
- Kosher or fine sea salt and freshly ground pepper
- 4 skirt steaks (about 1 pound each), trimmed of fat and cut crosswise in half
- 1 teaspoon onion powder
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- Vegetable oil cooking spray
- For Cilantro Pesto:
- 1 cup extra virgin olive oil
- 1 packed cup coarsely chopped fresh cilantro (stems and all)
- 1 packed cup fresh flat-leaf parsley leaves
- 1/4 cup Marcona almonds or blanched almonds
- 2 teaspoons white vinegar
- Kosher or fine sea salt and freshly ground pepper
Kale Gratin with Pancetta
By cprzybyl
Preheat the broiler but place the oven rack on the second shelf down from the heat source
- 1 1/4 to 1 1/3 pounds kale, stems stripped and chopped, about 6 cups
- Salt
- 3 tablespoons extra-virgin olive oil
- 1/4 pound pancetta, chopped into 1/2-inch pieces
- 1 cup cream
- 2 cloves garlic, smashed and chopped
- 1/8 teaspoon grated nutmeg, eyeball it
- Black pepper
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmigiano-Reggiano or Pecorino Romano
MARINADE FOR FISH
By cprzybyl
Great for red snapper, cat and bass
- 4 c. cilantro leaves
- 3 garlic cloves
- 1 lime, grated, with juice
- 2 tsp. coriander
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. cumin
- 1/2 c. peanut or vegetable oil
Stuffed Sweet Potatoes with Pecan and Marshmallow Streusel
By cprzybyl
Preheat the oven to 400 degrees F
- 12 large sweet potatoes
- 3/4 cup (11/2 sticks) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 3/4 cup all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup toasted pecan pieces
- 1 cup miniature marshmallows