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Recipes
Slow Cooker Apple Crisp
By cprzybyl
Mix flour, brown sugar, 1/2 cup of white sugar, 1/2 teaspoon cinnamon, nutmeg, and salt together in a bowl
- 1 cup all-purpose flour
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 pinch salt
- 1/2 cup butter, cut into pieces
- 1 cup chopped walnuts
- 1/3 cup white sugar, or to taste
- 1 tablespoon cornstarch
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 6 cups apples - peeled, cored and chopped
- 2 tablespoons lemon juice
Chip's Aztec Chili
By cprzybyl
10g fiber, 158mg sodium, 17g protein, 30g carbohydrates, 6g fat, Nutrition Facts Per Serving: Per Serving: 243 ca
- 2 cans Eden Foods Dark Red Kidney Beans, drained
- 2 cans Eden Foods Black Beans, drained
- 1 can Eden Foods Refried Pinto Beans, drained
- 1 can Eden Foods Refried Black Beans, drained
- 2 cans Eden Foods Crushed Tomatoes
- 1 tablespoon Swanson Organic Cocoa Powder
- 1/4 cup Swanson Organic Thompson Seedless Raisins
- 2 tablespoons Y.S. Organic Bee Farm Clover Honey or Now Foods Maple Syprup
- 4 tablespoons Swanson Organic Garlic Powder
- 6 tablespoons Swanson Organic Ground Cumin
- 2 teasponns Swanson Organic Ground Cayenne
- 1 can Swanson Organic Oregano
- 1 can Swanson Organic Ground Nutmeg
- Swanson Himalayan Crystal Salt, to taste
- 3 tablespoons Swanson Extra Virgin Olive Oil
- Eden Foods Kamut Spirals, if desired
- Swanson Organic Peppercorns, ground, to taste
- 1 pound extra lean ground beef
- 1 pound ground pork or turkey or chicken
- 3 large yellow onions, diced
- 2 large poblano peppers, diced
- 2 large Anaheim peppers, diced
- 2-3 green jalapeno peppers, depending on size, diced
- 4-5 red jalapeno peppers, depending on size, diced
- 6 tomatillos, diced
- 1 large garlic bulb, crushed
- 8-10 roma tomatoes, depending on size, diced
- Several large potatoes of your choice (Yukon gold, larage red or russet), if desired
- 1 cup frozen corn
- 1/2 cup apple cider vinegar, unfiltered
- 1/4 cup beef or vegetable or chicken broth/water/beer
- 1 cup pinto beans, drained
- Cheddar cheese, solid or shredded, if desired
- Monterey jack cheese, solid or shredded, if desired
Tinga
By cprzybyl
Tinga is a perfect party dish because it can feed many and be made a day or so ahead of time
- 1 pound of pork shoulder or tenderloin, cut into 1-inch cubes
- 1 pound of Mexican chorizo (do not use Spanish chorizo. It’s a completely different meat. )
- 1 bay leaf
- 1 large onion
- 5 cloves of garlic
- 3 chipotle peppers in adobo
- 1 cup of peeled ripe Roma tomatoes (about 4). You can use canned ones if tomatoes aren’t in season
- 1/2 teaspoon of Mexican oregano
- 1/2 teaspoon of thyme
- 1/2 cup of cilantro
- Black pepper
- Salt
- 1 avocado thinly sliced
- Cortija cheese
- 1 lime cut into wedges
Mocha Mousse with Sichuan Peppercorns
By cprzybyl
Grind peppercorns with mortar and pestle
- 1/4 teaspoon Sichuan peppercorns
- 1/3 cup heavy cream
- 1 1/2 teaspoon ground coffee beans
- 4 ounces 70%-cacao bittersweet chocolate, chopped
- 3 large egg whites
- 1 tablespoon sugar
- Equipment: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-ounces) serving glasses or ramekins
- Accompaniment: lightly sweetened whipped cream
Butter Bean Burgers
By cprzybyl
In a medium bowl, mash butter beans
- 1 (15 ounce) can butter beans, drained 1 small onion, chopped 1 tablespoon finely chopped jalapeno pepper 6 saltine crackers, crushed 1 egg, beaten 1/2 cup shredded Cheddar cheese 1/4 teaspoon garlic powder salt and pepper to taste 1/4 cup vegetable oil
Eight Layered Greek Dip
By cprzybyl
Spread hummus on 9-inch serving plate
- one 10-oz. container roasted red pepper hummus
- 1 C. fresh baby spinach, coarsely chopped
- 1/2 C. sun-dried tomatoes, reconstituted, chopped
- 1/2 C. peeled cucumber, chopped
- 1/4 C. red onion, chopped
- 1/4 C. crumbled reduced-fat feta cheese or crumbled goat cheese
- 2 Tbs. Kalamata olives, sliced
- 1/4 C. pecans, chopped and toasted
Scallops in Champagne Sauce
By cprzybyl
Jennifer Brulé, Cooking Light JANUARY 2007
- 1 1/2 tablespoons olive oil
- 1 1/2 pounds sea scallops
- 1 cup sliced shiitake mushroom caps (about 4 ounces)
- 1 1/2 tablespoons chopped shallots
- 1/2 cup Champagne or sparkling wine
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon dried tarragon
- 1/4 cup reduced-fat sour cream
Penne and Vodka Sauce
By cprzybyl
Directions Bring a large pot of lightly salted water to a boil
- 1 (16 ounce) package penne pasta
- 2 tablespoons butter
- 1/4 pound thinly sliced pancetta bacon, chopped
- 1/3 cup vodka
- 1/2 cup heavy whipping cream
- 1 1/2 cups tomato sauce
- 1/2 cup grated Parmesan cheese
Chicken Breasts With Roasted Lemons
By cprzybyl
Nutritional Info (Per serving): Calories: 219, Saturated Fat: 2g, Sodium: 396mg, Dietary Fiber: 1g, Total Fat: 7g...
- 3 medium lemon, thinly sliced and seeded 1 teaspoon oil, olive, extra virgin 1/8 teaspoon salt 1 pounds chicken, breast, boneless, skinless, 4 breast halves, trimmed 1/8 teaspoon salt pepper, black gr
- Using whole-wheat flour instead of all-purpose flour will give you more nutritional bang for your calorie buck. Always buy broth in cardboard containers instead of cans.
Coconut-Cream Cheese Frosting
By cprzybyl
Directions Beat the cream cheese and butter in a mixer bowl until light and fluffy
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups confectioners' sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon coconut flavoring
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1 cup sweetened shredded coconut, toasted (optional)