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Recipes
Linguine with Lobster Sauce
By cprzybyl
In Italy, this dish is made with live crabs, but live lobsters are easier to find in the U
- 2 1 1⁄41 1⁄2-lb. live Maine lobsters
- 1 ⁄4 cup extra-virgin olive oil
- 1 ⁄2 bunch parsley, finely chopped
- 2 cloves garlic, peeled and minced
- 1 ⁄2 green bell pepper, cored, seeded,
- and minced
- 1 1⁄2 cups tomato pur
- 1 1⁄2 tbsp. tomato paste
- 1 tbsp. chopped fresh basil
- 1 tsp. chopped fresh mint
- Salt and freshly ground black pepper
- Red pepper flakes
- 1 ⁄2 lb. dry linguine
Jerre's Black Bean and Pork Tenderloin Slow Cooker Chili
By cprzybyl
Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in ...
Chicken Parmesan
By cprzybyl
Coat a saute pan with olive oil and place over medium heat
- 1/4 cup extra-virgin olive oil, plus 3 tablespoons
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1/2 cup kalamata olives, pitted
- 1/2 bunch fresh basil leaves
- 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless, chicken breasts (about 11/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 (8-ounce) ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta, cooked al dente
Root Vegetable Mash
By cprzybyl
Nutritional Info (Per serving): Calories: 141, Saturated Fat: 2
- 1/2 teaspoon salt, divided
- 2 tablespoon butter, unsalted
- 2 large potato(es), 3 cups peeled, cubed such as Yukon gold
- 3 cup(s) celery root, peeled, chopped
- 2 parsnips, 1 1/2 cups chopped
- 1/4 cup(s) onion(s), finely chopped
- 1 cup(s) broth, chicken, fat-free, salt-free
- 1/2 cup(s) water
- 1 sprig(s) thyme, fresh
- 1/4 teaspoon pepper, black ground, freshly ground
- 1/4 cup(s) half-and-half
Stuffed Eggplant (Papoutsakia)
By cprzybyl
1. Cut each eggplant in half lengthwise and, using a spoon, scoop out most of the flesh, leaving a 1⁄2"-thick...
- 6 small eggplants (about 3⁄4 or 1 lb. each)
- 3⁄4 cup extra-virgin olive oil
- 7 cloves garlic, minced
- 1 medium yellow onion, minced
- 3⁄4 lb. ground beef, pork, or lamb
- Kosher salt and freshly ground black pepper,
- to taste
- 2 cups crushed tomatoes
- 3⁄4 cups dry red wine
- 2 tbsp. dried oregano
- 1⁄4 tsp. ground cinnamon
- 1⁄8 tsp. ground cloves
- 4 tbsp. unsalted butter
- 1⁄2 cup flour
- 2 cups milk
- 1 1⁄2 cups finely grated Parmesan cheese
- 2 egg yolks
- Pinch of freshly grated nutmeg, to taste
Ragu Bolognese by Mario Batali
By cprzybyl
In a 6 to 8-quart, heavy-bottomed saucepan, heat the olive oil and butter over medium heat
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 1 carrot, finely, diced
- 1 medium onion, diced
- 1 rib celery, finely diced
- 1 clove garlic, sliced
- 1 pound veal, ground
- 1 pound pork, ground
- 1/4 pound pancetta or slab bacon, ground
- 1/2 tube tomato paste
- 1 cup milk
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
Mexican Bean Salad
By cprzybyl
Nutritional Information Amount Per Serving Calories: 334 | Total Fat: 14
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can kidney beans, drained
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (10 ounce) package frozen corn kernels
- 1 red onion, chopped
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoons fresh lime juice
- 1 tablespoon lemon juice
- 2 tablespoons white sugar
- 1 tablespoon salt
- 1 clove crushed garlic
- 1/4 cup chopped fresh cilantro
- 1/2 tablespoon ground cumin
- 1/2 tablespoon ground black pepper
- 1 dash hot pepper sauce
- 1/2 teaspoon chili powder
Barley Risotto with Fennel
By cprzybyl
Calories: 242, Saturated Fat: 2g, Sodium: 474mg, Dietary Fiber: 8g, Total Fat: 6g, Carbs: 36g, Cholesterol: 9mg, Pr
- 2 teaspoon fennel seed 1 large fennel bulb(s), cored and finely diced, (or 2 small bulbs), plus 2 tablespoons chopped fronds 1 cup(s) barley, pearl, or short-grain brown rice 1 small carrot(s), finely
Parmesan Cheesecake with Cherry-Pecan Cracker Crust
By cprzybyl
Nutritional Information (per serving) Calories424 Total Fat30g Saturated Fat-- Cholesterol122mg Sodium733mg
- 4 ounce(s) shredded-wheat-style crackers (such as Triscuits), crumbled
- 2/3 cup(s) chopped tart dried cherries
- 1/3 cup(s) pecans, coarsely chopped
- 2 tablespoon(s) brown sugar
- 2 teaspoon(s) chopped fresh thyme leaves
- 2 teaspoon(s) paprika
- 1/4 teaspoon(s) cayenne pepper
- 3 tablespoon(s) unsalted butter, melted
- 8 ounce(s) cream cheese
- 5 ounce(s) Parmigiano-Reggiano cheese, grated
- 1/3 cup(s) ricotta cheese
- 1/3 cup(s) sour cream
- 2 teaspoon(s) Dijon mustard
- 1/2 teaspoon(s) salt
- 2 large eggs
Hummingbird Cake
By cprzybyl
Make the cake: Preheat the oven to 350 degrees F
- For the Frosting:
- Unsalted butter, for greasing
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 cup pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 packages cream cheese (8 ounces each), at room temperature
- 12 tablespoons unsalted butter, cubed, at room temperature
- 2 cups confectioners' sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract