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Recipes
Sticky Toffee Pudding
By cprzybyl
Preheat the oven to 350 degrees F
- 2 cups pitted dates
- 3/4 cup dark spiced rum
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 2 cups brown sugar
- 1 stick butter, at room temperature, plus extra for baking dish
- 3 eggs, separated
- 3 sticks butter
- 1 1/2 cups brown sugar
- 1/2 cup brandy
- Heavy cream, whipped, for topping, optional
Braised Pheasant with Red Cabbage Wild Rice
By cprzybyl
Preparation Make wild rice: Preheat oven to 350°F
- 1/2 cup wild rice
- 1 cup chicken broth
- 1 tablespoon olive oil
- 4 slices bacon
- 1 small onion, sliced thin
- 2 cups thinly sliced red cabbage (about 1/6 head)
- 2 teaspoons red-wine vinegar
- a 2-pound pheasant*
- 1 1/2 cups water
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1 1/2 tablespoons olive oil
- 1/3 cup golden raisins
- 1/4 cup minced shallots (about 3)
- 1/4 cup gin
- 1/2 cup dry white wine
- 1 teaspoon tomato paste
- a 3-inch fresh rosemary sprig plus 1/2 teaspoon minced leaves
- 1/2 cup halved red and/or green seedless grapes
- *Pheasant is available at specialty butcher shops.
Chicken Marsala
By cprzybyl
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/2 cup Marsala wine
- 1/4 cup cooking sherry
Christmas Pasta
By cprzybyl
Heat a deep pot over medium high heat
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, crushed
- 1 bay leaf, fresh or dried
- 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter)
- 1/2 pound bulk hot Italian sausage
- 1 pound combined ground beef, pork and veal
- 1 medium carrot, peeled and finely chopped
- 1 rib celery, chopped
- 1 medium onion, chopped
- 1 cup good quality dry red wine
- 1 cup prepared beef stock, paper container or canned
- 2 (32-ounce) cans chunky style crushed tomatoes
- A handful chopped flat leaf parsley leaves
- 1/4 teaspoon (a couple of pinches) allspice or cinnamon
- Coarse salt and black pepper
- 2 pounds penne rigate, cooked to al dente
- Grated Pecorino Romano, as an accompaniment
- Fresh, crusty bread, for mopping
After the Holiday Turkey Soup
By cprzybyl
Makes 10 servings. Serving size 1 cup
- 3 cups cooked turkey, diced
- 3 medium potatoes, peeled and diced
- 1 large carrot, chopped
- 1 large celery stalk, chopped
- 1/3 cup Swanson Organic Onion Flakes, diced
- 4 slices turkey bacon
- 1/4 pound tofu chopped into cubes
- 1 can (15 ounces) Eden Foods Lentils w/onion & bay leaf
- 1 can (12 ounces) chicken broth
- 1/2 tablespoon Swanson Organic Sage
- 1/2 tablespoon Swanson Organic Thyme Leaves
- 1/2 tablespoon Swanson Organic Rosemary
- 3 tablespoons Swanson Extra Virgin Olive Oil (may need an additional 1–2 tablespoons)
- 3 cups water
Chicken with Cider and Bacon Sauce
By cprzybyl
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to �-inch thickness using a mea...
- INGREDIENTS:
- (Serve with wild rice)
- 4 (6 oz) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 bacon slices, chopped
- 1/4 cup minced fresh onion
- 3/4 cup unsweetened apple cider
- 1/2 cup fat-free, less-sodium chicken broth
Eggplant and Parsley Dip (Melintzanosalata)
By cprzybyl
1. Build a hot fire in a charcoal grill or heat a gas grill to high
- 2 lbs. eggplant (about 2 large eggplants)
- 1⁄2 cup extra-virgin olive oil
- 1 green bell pepper, cored and
- roughly chopped
- 1 jalapestemmed, seeded, and
- roughly chopped
- 1 cup flat-leaf parsley leaves
- 2 tbsp. red wine vinegar
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper,
- to taste
- Toasted pita, for serving
Pierogi Casserole
By cprzybyl
Preheat oven to 350 degrees F (175 degrees C)
- 5 potatoes, peeled and cubed
- 1/2 cup milk
- 1/2 cup butter, melted
- 1/2 pound bacon, diced
- 1 onion, chopped
- 6 cloves garlic, minced
- 1/2 (16 ounce) package lasagna noodles
- 2 cups shredded Cheddar cheese
- salt and pepper to taste
- 1 (8 ounce) container sour cream
- 3 tablespoons chopped fresh chives
Key Lime Tart- (Light)
By cprzybyl
Nutritional Information Calories:287 (22% from fat) Fat:7g (sat 2
- Crust:
- 3/4 cup cake flour
- 1/2 teaspoon sugar
- Dash of salt
- 2 tablespoons chilled butter, cut into small pieces
- 1 tablespoon olive oil
- 2 tablespoons ice water
- 1/2 teaspoon cider vinegar
- Filling:
- 4 teaspoons grated lime rind
- 1/2 cup fresh lime juice (about 4 limes)
- 4 large pasteurized egg yolks
- 1 (14-ounce) can fat-free sweetened condensed milk
- Meringue:
- 1/4 teaspoon cream of tartar
- 3 large pasteurized egg whites
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
Grilled Steak with Rosemary and Garlic
By cprzybyl
Recipe courtesy Anne Burrell
- 3 sprigs rosemary, leaves picked and finely chopped
- 3 cloves garlic, smashed and finely chopped
- Pinch crushed red pepper flakes
- Extra-virgin olive oil, plus high quality finishing oil, for garnish
- 2 (20-ounce) porterhouse steaks or other large steaks with a bone
- Kosher salt, plus coarse sea salt, for garnish