Cprzybyl's profile page
Recipes
Merritt's Butternut Squash Gratin
By cprzybyl
Preheat oven to 350 degrees F (175 degrees C)
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 (2 1/2 pound) butternut squash - peeled, seeded, and cut into 3/4-inch chunks
- 1 teaspoon brown sugar
- 1 cup chicken broth
- 8 ounces shredded Gruyere cheese
- 8 ounces shredded extra-sharp Cheddar cheese
- 1 cup dry bread crumbs
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/4 cup grated Parmesan cheese
Bucatini with Spicy Tomato Sauce (Bucatini allAmatriciana)
By cprzybyl
1. Heat oil in a large, high-sided skillet over medium heat
- 3 tbsp. extra-virgin olive oil
- 4 oz. thinly sliced guanciale or pancetta, cut
- into 3⁄4" pieces
- Freshly cracked black pepper, to taste
- 2 cloves garlic, minced
- 1 small carrot, minced
- 1 ⁄2 medium onion, minced
- 1 ⁄2 tsp. crushed red chile flakes
- 1 28-oz. can peeled tomatoes,
- preferably San Marzano, undrained and pur
- Kosher salt, to taste
- 1 lb. bucatini or spaghetti
- 1 1⁄4 cups grated Pecorino Romano
Roasted Butternut Squash and Shallot Soup
By cprzybyl
1. Preheat oven to 375°. 2
- 4 cups (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 4 large shallots, peeled and halved
- 1 (1/2-inch) piece peeled fresh ginger, thinly sliced
- 2 1/2 cups fat-free, less-sodium chicken broth
- 2 tablespoons (1-inch) slices fresh chives
- Cracked black pepper (optional)
Italian Seasoning I
By cprzybyl
In a food processor, combine basil, oregano, rosemary, marjoram, cilantro, thyme, savory and red pepper flakes
- 2 tablespoons dried basil 2 tablespoons dried oregano 2 tablespoons dried rosemary 2 tablespoons dried marjoram 2 tablespoons dried cilantro 2 tablespoons dried thyme 2 tablespoons dried savory 2 tabl
Thanksgiving Leftover Casserole
By cprzybyl
Calories: 314 Total Fat: 15
- 3 tablespoons butter 2 tablespoons all-purpose flour 1 (12 fluid ounce) can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon onion powder 2 tablespoo
Catherine's Spicy Chicken Soup
By cprzybyl
Directions In a large pot over medium heat, combine water, chicken, salt, pepper, garlic powder, parsley, onion po...
- 2 quarts water
- 8 skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons dried parsley
- 1 tablespoon onion powder
- 5 cubes chicken bouillon
- 3 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 (16 ounce) jar chunky salsa
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (14.5 ounce) can whole peeled tomatoes
- 1 (10.75 ounce) can condensed tomato soup
- 3 tablespoons chili powder
- 1 (15 ounce) can whole kernel corn, drained
- 2 (16 ounce) cans chili beans, undrained
- 1 (8 ounce) container sour cream
Lamb Chops with Za'atar and Tahini
By cprzybyl
Build a medium fire in a charcoal grill, or heat a gas grill to medium
- 10-12 frenched lamb rib chops (from about 2 racks of lamb)
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Za'atar (click for recipe)
- Tahini Sauce (recipe in sauce section)
Pepper-Honey Cedar Plank Salmon
By cprzybyl
Soak the cedar planks in warm water for 1 to 2 hours
5/5
(1 Votes)
Send Email
By cprzybyl
My husband, Dan, created this tasty chili! It's zesty, loaded with veggies, and full of YUM
- 4 1/4 cups canned tomato sauce
- 1 cup canned diced tomatoes with green chiles
- 1/2 cup jarred jalapeño slices, drained and chopped
- 1 1/2 tbsp. chili powder
- 1 tsp. ground cumin
- 2 tsp. crushed garlic
- 1 3/4 cups peeled and chopped carrots
- 1 1/2 cups chopped onions (1 - 2 onions)
- 1 1/2 cups chopped portabella mushrooms
- 1 large red bell pepper, stem removed, seeded, chopped
- 1 large green bell pepper, stem removed, seeded, chopped
- 1 cup canned sweet corn kernels, drained
- 3/4 cup canned black beans, drained and rinsed
- 3/4 cup canned red kidney beans, drained and rinsed
- Optional: salt