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Recipes
All-Star Peanut Butter Cookies
By cprzybyl
Nutritional Info (Per serving): Calories: 66, Saturated Fat: 1g, Sodium: 35mg, Dietary Fiber: 0g, Total Fat: 4g, ...
- 1 cup(s) sugar 1 cup(s) peanut butter 1 egg(s)
Beer Bread I
By cprzybyl
In a large bowl, mix together the sugar and flour
- 1 (12 fluid ounce) can or bottle beer
- 3 cups self-rising flour
- 3 tablespoons white sugar
Foolproof Standing Rib Roast
By cprzybyl
Allow roast to stand at room temperature for at least 1 hour
- 1 (5-pound) standing rib roast
- 1 tablespoon House Seasoning, recipe follows
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Oeufs Cocotte aux Girolles (Coddled Eggs with Chanterelles)
By cprzybyl
1. Make the garlic confit: heat oil in a 1-qt
- Restaurant Aux Lyonnais uses garlic three different ways to build depth of flavor in this dish of eggs, spinach, and mushrooms gently baked in a luxurious bath of cream.
- 3 ⁄4 cup extra-virgin olive oil
- 4 cloves garlic
- 4 tbsp. unsalted butter
- 8 oz. spinach, stemmed
- Kosher salt and freshly ground black
- pepper, to taste
- 8 oz. chanterelle or cremini
- mushrooms, quartered
- 1 ⁄3 cup heavy cream
- 4 eggs
- 1 baguette, cut on the diagonal into
- 3 " x 1⁄2" slices and toasted
Peanut Butter–Banana Bread
By cprzybyl
Maureen Callahan, Cooking Light OCTOBER 2010
- 1 1/2 cups mashed ripe banana
- 1/3 cup plain fat-free yogurt
- 1/3 cup creamy peanut butter
- 3 tablespoons butter, melted
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 6.75 ounces all-purpose flour (about 1 1/2 cups)
- 1/4 cup ground flaxseed
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 2 tablespoons chopped dry-roasted peanuts
- Cooking spray
- 1/3 cup powdered sugar
- 1 tablespoon 1% low-fat milk
- 1 tablespoon creamy peanut butter
Chicken, Sausage and Peppers
By cprzybyl
Heat 1 tablespoon butter in a large skillet over medium-high heat
- 2 tablespoons unsalted butter
- 3/4 pound sweet or hot Italian sausage, cut into chunks
- 3/4 pound skinless, boneless chicken breasts, cut into chunks
- Kosher salt and freshly ground pepper
- 1 tablespoon all-purpose flour
- 1 small onion, chopped
- 2 Italian green frying peppers, cut into 1-inch pieces
- 3 cloves garlic, roughly chopped
- 1/2 cup dry white wine
- 3/4 cup low-sodium chicken broth
- 1/4 cup roughly chopped fresh parsley
- 2 jarred pickled cherry peppers, chopped, plus 2 tablespoons liquid from the jar
Challah I
By cprzybyl
In a large bowl, sprinkle yeast over barely warm water
- 2 1/2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon active dry yeast
- 1/2 cup honey
- 4 tablespoons vegetable oil
- 3 eggs
- 1 tablespoon salt
- 8 cups unbleached all-purpose flour
- 1 tablespoon poppy seeds (optional)
Roast Chicken Provençale
By cprzybyl
Cooking Light OCTOBER 2002
- 2 tablespoons dried herbes de Provence
- 2 tablespoons fresh lemon juice
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 garlic cloves, minced
- 1 (7-pound) roasting chicken
- 1 small onion, quartered
- Cooking spray
- 1/3 cup Sauvignon Blanc or other dry white wine
- 2/3 cup fat-free, less-sodium chicken broth
- 1 tablespoon chilled butter, cut into small pieces
Beef Stew
By cprzybyl
Set a 12-inch saute pan over medium-high heat
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Essence, recipe follows
- 3/4 teaspoon cracked black pepper
- 2 tablespoons unsalted butter
- 1/2 pound button mushrooms, thinly sliced
- 3 tablespoons all-purpose flour
- 3 cups veal or beef stock, at room temperature
- 2 tablespoons tomato paste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/8 teaspoon ground allspice
- 1 pound small (golf ball size) new potatoes, quartered
- 1 cup diced carrots
- 1 cup frozen pearl onions, thawed
- 1/2 cup frozen green peas, thawed
- 1 tablespoon chopped fresh parsley leaves
Chinese Shrimp and Tofu Soup
By cprzybyl
Directions Heat the oil in a large saucepan or wok over high heat
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 (1/2 inch) piece fresh ginger root, minced
- 6 ounces raw small shrimp, shelled and deveined
- 1 quart chicken stock
- 8 ounces tofu, diced small
- 1/3 cup frozen peas, thawed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch