Cprzybyl's profile page
Recipes
Agnolotti (Veal and Escarole Ravioli)
By cprzybyl
1. In a large bowl, whisk together flour and salt
- 3 cups flour, plus more
- 1 1/2 tsp. kosher salt,
- plus more to taste
- 5 eggs
- 1/2 head escarole, cored,
- chopped, and washed
- 3 tbsp. unsalted butter
- 4 oz. ground veal
- 1/4 cup freshly grated Parmesan
- 1/4 tsp. freshly grated nutmeg
- 1 egg white
- Freshly ground black pepper, to taste
- 5 cups chicken broth, for serving
Copycat Applebee's Hot Artichoke and Spinach Dip
By cprzybyl
1 Preheat oven to 350 degrees
- 1 (10 ounce) box frozen chopped spinach, thawed
- 1 (14 ounce) can artichoke hearts, drained and roughly chopped
- 1 cup shredded parmesan-romano cheese mix
- 1/2 cup shredded mozzarella cheese
- 10 ounces prepared alfredo sauce
- 1 teaspoon minced garlic
- 4 ounces softened cream cheese
- pepper (optional)
Lemon Cake with Lemon Filling and Lemon Butter Frosting
By cprzybyl
Amount Per Serving Calories: 601 Total Fat: 24
- 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/2 cup butter 1 1/4 cups white sugar 3 eggs 1 teaspoon vanilla extract 1 cup milk 1 tablespoon grated lemon zest 1/2 cup fresh lemo
Monkey Bread I
By cprzybyl
Nutritional Information Amount Per Serving Calories: 418 | Total Fat: 17
- Recipe Yield 1 10 inch tube pan
- Ingredients
- 3 (12 ounce) packages refrigerated biscuit dough
- 1 cup white sugar
- 2 teaspoons ground cinnamon
- 1/2 cup margarine
- 1 cup packed brown sugar
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins
Pretzel-Crusted Pickle Chips with Mustard Sauce
By cprzybyl
Recipe courtesy of Danica Preston for Food Network Magazine
- 11/4-inch-thick slice red onion, finely diced
- 3tablespoons spicy brown mustard
- 11/2tablespoons yellow mustard
- 3tablespoons mayonnaise
- 1/2teaspoon paprika
- 3/4teaspoon garlic powder
- Kosher salt
- Vegetable oil, for frying
- 6large dill pickles, sliced diagonally into 1/4-inch-thick rounds
- 2cups salted mini pretzels
- 2large eggs
- 1/2cup all-purpose flour
- Celery salt, for sprinkling (optional)
Stuffed Oysters
By cprzybyl
Author Ed Giobbi prefers clams or mussels to oysters for his La Vigilia menu; his daughter usually opts for oysters...
- 1 celery stalk, trimmed and minced
- 3 tbsp. butter, softened
- 2 tbsp. minced fresh tarragon leaves
- 5 tbsp. fresh bread crumbs
- Salt and freshly ground black pepper
- 16 oysters (such as blue points, malpeques,
- or kumamotos) on the half shell
Turkey Veggie Meatloaf Cups
By cprzybyl
Nutritional Information open nutritional information Amount Per Serving Calories: 119 | Total Fat: 1g | Cholester
- 2 cups coarsely chopped zucchini
- 1 1/2 cups coarsely chopped onions
- 1 red bell pepper, coarsely chopped
- 1 pound extra lean ground turkey
- 1/2 cup uncooked couscous
- 1 egg
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup barbecue sauce, or as needed
Slow-Cooked Brisket Sandwiches with Blue Cheese Coleslaw
By cprzybyl
Preparation spice rub Mix brown sugar, ground ancho chile, ground chipotle chile, Old Bay seasoning, paprika, coa...
- spice rub
- 1 cup (packed) dark brown sugar
- 2 tablespoons ground ancho chile
- 2 tablespoons ground chipotle chile
- 1 tablespoon Old Bay seasoning
- 1 1/2 teaspoons paprika
- 1 teaspoon coarse kosher salt
- 1 teaspoon ground allspice
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- Barbecue Sauce
- 2 large dried ancho chiles,* stemmed, seeded, coarsely torn, soaked in 1 cup hot water 30 minutes (do not drain)
- 2 cups pomegranate juice**
- 1 1/2 cups (packed) dark brown sugar
- 3/4 cup unsweetened pineapple juice
- 1/2 cup mild-flavored (light) molasses
- 2 6-ounce cans tomato paste
- brisket
- 2 3-pound flat-cut beef briskets, trimmed
- 2 tablespoons olive oil, divided
- 3 cups (packed) dark brown sugar
- 2 cups apple cider vinegar
- 1 cup beef broth
- 2 large celery stalks, chopped
- 1 medium onion, chopped
- 1 1/2 cups chopped fresh Italian parsley
- 3 garlic cloves, chopped
- 2 teaspoons coarse kosher salt
- 24 rye bread slices, lightly toasted
- Blue Cheese Coleslaw
Pasta, Pancetta and Peas
By cprzybyl
Bring a large pot of salted water to a boil over medium heat
- 16 ounces fettuccine
- 8 ounces pancetta, diced
- 1/2 onion, chopped
- 1 (10-ounce) bag frozen peas
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper
- 1/2 lemon, juiced
Pumpkin-Ginger Pancakes with Ginger Butter
By cprzybyl
CALORIES 211 (51% from fat); FAT 12g (sat 7
- NOTES: Our pancakes are standard-size, but Margaret Fox makes them silver dollar-size, which she says makes them easier to flip. PREP AND COOK TIME: About 45 minutes.
- 1 cup all-purpose flour
- 2 tablespoons firmly packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 3/4 cup canned pumpkin
- 1/4 cup plain low-fat or nonfat yogurt
- 2 tablespoons butter, melted
- Candied-ginger butter (recipe follows)
- Maple syrup