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Recipes
Creamy Au Gratin Potatoes
By cprzybyl
Preheat oven to 400 degrees F (200 degrees C)
- 4 russet potatoes, sliced into 1/4 inch slices
- 1 onion, sliced into rings
- salt and pepper to taste
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 1/2 cups shredded Cheddar cheese
Tube-Shaped Pasta with Wild Mushrooms
By cprzybyl
1. Bring a large pot of water to a boil over high heat
- Chef Jonathan Waxman recommends using the best-possible artisanal pasta for this dish, and he adds that it's very important not to overcook it.
- 8 tbsp. extra-virgin olive oil
- 2 medium cloves garlic, crushed, peeled, and finely minced
- 1/2 medium vidalia or other sweet onion, peeled and finely chopped
- Sea salt and freshly ground black pepper
- 2 lbs. assorted fresh wild mushrooms, such as chanterelles
- and porcini, washed, trimmed, and cut into large pieces
- 1/4 cup fino sherry
- Leaves of 6 sprigs parsley, coarsely chopped
- 1 lb. quality tube-shaped pasta, such as Rustichella d'Abruzzo rigatoncini
- 3 oz. freshly grated parmigiano-reggiano
Bacon Roasted Chicken
By cprzybyl
Preheat the oven to 450 degrees F (220 degrees C)
- 2 tablespoons butter
- 1 (4 pound) whole chicken
- salt and pepper to taste
- 1 teaspoon dried thyme
- 2 carrots, cut in chunks
- paprika to taste
- 8 slices bacon
- 2 cups beef broth
Toasted Coconut, Pecan, and Caramel Pie
By cprzybyl
In a medium skillet, melt butter or margarine over medium heat
- 2 (9 inch) pie shells, baked
- 1/4 cup butter
- 1 (8 ounce) package flaked coconut
- 1/2 cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (12 ounce) jar caramel ice cream topping
Coffee Fruitcake
By cprzybyl
Put oven rack in middle position and preheat oven to 250�F
- 3 1/2 cups plus 2 tablespoons all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon ground cloves
- 1 teaspoon freshly grated nutmeg
- 1 lb dried currants (3 1/3 cups)
- 1 lb raisins (3 cups)
- 1 cup lukewarm strong coffee
- 1 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, softened
- 2 cups packed light brown sugar
- 4 large eggs
- 1 cup molasses (not robust or blackstrap)
- Special equipment: 2 (9- by 5- by 3-inch) loaf pans
Spicy BBQ Sauce
By cprzybyl
Combine all ingredients in saucepan
- 1/2 cup Swanson Organic Coconut Oil
- 1/4 cup Dynamic Health Organic Apple Cider Vinegar
- 8 oz organic tomato sauce
- 1/2 teaspoon Swanson Organic Onion Powder
- 1 teaspoon Swanson Himalayan Crystal Salt
- 1/4 teaspoon dry mustard
- 1/4 teaspoon Swanson Organic Celery Seed
- 1/4 teaspoon Swanson Organic Garlic Powder
- 1/2 teaspoon Swanson Organic Sage
- 1 teaspoon Swanson Organic Cayenne Pepper
- 1 tablespoon YS Organic Raw Honey
Pancetta Crisps with Goat Cheese and Pear
By cprzybyl
Procedures1Preheat oven to 450°F
- To make pancetta crisps with goat cheese and pear, simply crisp slices of Italian bacon in the oven and top with the fruit and cheese. It'll be hard to go back to plain old crackers once you've tried these savory shards.
- Ingredientsserves 16 16 thin slices pancetta
- 16 teaspoons soft fresh goat cheese (from 5-ounce log)
- 2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices
- Fresh thyme leaves
Baked Dijon Salmon
By cprzybyl
Amount Per Serving Calories: 375 | Total Fat: 24
- 1/4 cup butter, melted
- 3 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped pecans
- 4 teaspoons chopped fresh parsley
- 4 (4 ounce) fillets salmon
- salt and pepper to taste
- 1 lemon, for garnish
Pumpkin Crescent Rolls
By cprzybyl
Directions:Prep Time: 15 minsTotal Time: 30 mins1 Preheat oven to 375F 2 In large bowl, blend cream cheese, pumpkin...
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin puree (about 2 cups)
- 1 (14 ounce) can eagle brand sweetened condensed milk (NOT evaporated milk)
- 2 tablespoons all-purpose flour
- 2 tablespoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup pecans, finely chopped
- 4 (8 ounce) packages refrigerated crescent dinner rolls
- 1/2 cup granulated sugar
Mexican Pizza I
By cprzybyl
Servings Per Recipe: 4 Amount Per Serving Calories: 770 Total Fat: 48
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