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Recipes
Nana Dot's Irish Soda Bread
By cprzybyl
Nutritional Information Amount Per Serving Calories: 121 | Total Fat: 4
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons white sugar
- 1/2 cup butter, cut into pieces
- 1 cup raisins
- 1/2 cup currants
- 2 teaspoons caraway seed (optional)
- 3/4 cup milk
- 3 tablespoons apple cider vinegar
Hot Artichoke and Spinach Dip II
By cprzybyl
Preheat oven to 350 degrees F (175 degrees C)
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 1/4 cup grated Romano cheese
- 1 clove garlic, peeled and minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic salt
- salt and pepper to taste
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1/2 cup frozen chopped spinach, thawed and drained
- 1/4 cup shredded mozzarella cheese
Super Scampi
By cprzybyl
Heat the EVOO over medium heat in a large skillet
- 3 tablespoons EVOO – Extra Virgin Olive Oil
- 6 anchovies
- 6 garlic cloves, chopped
- 1 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 2 stems of fresh oregano, leaves stripped and finely chopped
- A generous handful of fresh flat-leaf parsley leaves, finely chopped
- 3 tablespoons butter, cut into small pieces
- 1 quart chicken stock
- 1 pound linguine
- 2 1/2 pounds large shrimp, peeled and deveined
- Zest and juice of 1 lemon
- 1 cup fresh basil leaves, about 20, torn
- Salt and pepper
- Crusty bread, torn into pieces
Tacos in Pasta Shells
By cprzybyl
In a large skillet, brown beef over medium heat until no longer pink; drain
5/5
(1 Votes)
Squash Soup in Pumpkin Bowls
By cprzybyl
Make the bowls: Preheat the oven to 400 degrees F
- For the Bowls:
- 4 small baking pumpkins (such as hooligan or sugar pie), acorn squash or sweet dumpling squash
- 2 teaspoons sugar
- Kosher salt
- For the Soup:
- 3 tablespoons unsalted butter
- 1/2 small onion, chopped
- Kosher salt
- 2 sprigs thyme
- 1 medium butternut or kuri squash (about 2 pounds), peeled and cut into 1-inch pieces
- 1 teaspoon sugar
- 3 tablespoons
- heavy cream (optional)
- Freshly ground pepper
- For the Toppings:
- Pepitas (hulled green pumpkin seeds)
- Sourdough and/or pumpernickel croutons
- Paprika, chili powder or Spanish pimenton
- Crisp prosciutto, serrano ham or bacon
- Fried onions
- Fried sage or parsley leaves
Guacamole
By cprzybyl
Put the tomato, onion, chilies, lime juice, garlic and the 1/2 tsp
- For the garnish:
- 1 ripe tomato, finely chopped
- 2 Tbs. diced white onion
- 2 serrano chilies, finely chopped
- 1 Tbs. fresh lime juice
- 1/2 tsp. minced garlic
- 1/2 tsp. sea salt, plus more as needed
- 2 large avocados, preferably Haas
- 2 Tbs. finely minced fresh cilantro
- 1 Tbs. small fresh cilantro leaves (optional)
- 1 Tbs. finely chopped white onion (optional)
- 1 Tbs. finely chopped ripe tomato (optional)
Irish Brown Soda Bread
By cprzybyl
Preheat oven to 425 degrees F (220 degrees C)
- 4 cups whole wheat flour
- 1 cup bread flour
- 1/3 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups buttermilk
- Directions
- Preheat oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
North Carolina-Style Pulled Pork
By cprzybyl
In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt, dry mustard, ground bl...
- 1 tablespoon mild paprika
- 2 teaspoons light brown sugar
- 1 1/2 teaspoons hot paprika
- 1/2 teaspoon celery salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 8 pounds pork butt roast
- 2 cups cider vinegar
- 1 1/3 cups water
- 5/8 cup ketchup
- 1/4 cup firmly packed brown sugar
- 5 teaspoons salt
- 4 teaspoons crushed red pepper flakes
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 2 pounds hickory wood chips, soaked
Pumpkin Pie
By cprzybyl
1. Cut pumpkin into large pieces, discarding seeds and pith
- FOR THE FILLING:
- 1 1 3⁄4-lb. fresh pie pumpkin
- 2 ⁄3 cup sugar
- 1 tsp. ground cinnamon
- 1 ⁄4 tsp. ground ginger
- Pinch ground cloves
- 1 1⁄2 cups evaporated milk
- 2 eggs, lightly beaten
- 1 ⁄2 tsp. salt
- FOR THE PASTRY:
- 1 1⁄2 cups flour
- 1 ⁄4 tsp. salt
- 1 ⁄2 cup shortening, chilled
Beef Bourguignonne
By cprzybyl
Recipe courtesy Martial Poilbout for Food Network Magazine
- 6 strips thick-cut bacon, chopped
- 2 1/2 pounds flat-iron or tri-tip beef, cut into 1 1/2-inch cubes
- Kosher salt and freshly ground pepper
- 2 medium carrots, diced
- 2 medium onions, diced
- 1 sprig fresh thyme
- 1 bay leaf
- 2 cloves garlic
- 1 sprig fresh parsley, plus more for garnish
- 1 4-inch piece celery stalk
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1/2 cup brandy
- 2 cups burgundy, cotes du rhone or other dry red wine
- 2 cups beef stock
- 2 tablespoons unsalted butter
- 3/4 cup pearl onions, peeled
- 1 teaspoon sugar
- 1 cup quartered button mushrooms