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Recipes
Torta di Sant'Antonio (Sant'Antonio Apple Tart)
By cprzybyl
Cooks in the Alpine village of Oulx flavor this tart with red wine and cinnamon to honor the town's patron saint, S...
- 2 cups flour
- 7 tbsp. sugar, plus more
- 1 tsp. baking soda
- 6 tbsp. unsalted butter,
- cut into 1/2" cubes,
- chilled
- 1/4 cup milk
- 2 egg yolks
- 1 1/2 cups red wine
- 1/4 tsp. ground cinnamon
- 4 Granny Smith apples, peeled,
- cored, and thinly sliced
- 1/4 tsp. kosher salt
- Zest of 1 orange
- 1 egg white, lightly beaten
Ratatouille
By cprzybyl
Preheat oven to 350 degrees F (175 degrees C)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 teaspoons dried parsley
- 1 eggplant, cut into 1/2 inch cubes
- salt to taste
- 1 cup grated Parmesan cheese
- 2 zucchini, sliced
- 1 large onion, sliced into rings
- 2 cups sliced fresh mushrooms
- 1 green bell pepper, sliced
- 2 large tomatoes, chopped
Peppered Shrimp Alfredo
By cprzybyl
Bring a large pot of lightly salted water to a boil
- 12 ounces penne pasta
- 1/4 cup butter
- 2 tablespoons extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 pound portobello mushrooms, diced
- 1 pound medium shrimp, peeled and deveined
- 1 (15 ounce) jar Alfredo sauce
- 1/2 cup grated Romano cheese
- 1/2 cup cream
- 1 teaspoon cayenne pepper, or more to taste
- Salt and pepper to taste
- 1/4 cup chopped parsley
Citrus Ricotta Cannoli
By cprzybyl
Nutrition Info Per Serving (1 cannoli): 250 cal, 6 g pro, 34 g carb, 13 g fat, 7
- 1 container (16 ounces) fat-free ricotta cheese
- 1 ⁄3 c confectioners' sugar
- 1 Tbsp freshly grated orange zest
- 2 tsp freshly grated lemon zest
- 1 tsp freshly grated lime zest
- 1 ⁄2 tsp vanilla extract
- 3 c semisweet chocolate chips, divided (MUFA)
- 12 large cannoli shells
Twice-Cooked Tuscan Bread Soup
By cprzybyl
1. Cook beans according to the Tuscan-Style White Beans recipe, reserving cooking liquid
- This is one of Tuscany's most famous bean dishes. Freshly made, this is a hearty but brothy soup; reheated the next day, it becomes a deeply flavorful, almost porridgy stew.
- 1 lb. dried zolfini or cannellini beans
- Fruity extra-virgin olive oil
- 2 medium yellow onions, peeled and chopped
- 2 carrots, peeled and thickly sliced
- 2 ribs celery, trimmed and thickly sliced
- 2 all-purpose potatoes, peeled and thickly sliced
- 1 large bunch swiss chard, trimmed and coarsely
- chopped
- 1 bunch cavolo nero or kale, trimmed and coarsely
- chopped
- 1 ⁄2 small savoy cabbage, cored and coarsely chopped
- 1 cup chopped canned Italian plum tomatoes
- 3 thick slices day-old country white bread
- Salt and freshly ground black pepper
Quick and Easy Green Chile Chicken Enchilada Casserole
By cprzybyl
1.Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast
- halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce) can green chile enchiladasauce
- 1 (16 ounce) package shredded
- Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour
- cream
Cream Cheese Dip with Chutney
By cprzybyl
1. Put slices of bacon into a medium skillet and cook over medium heat, turning occasionally, until crisp on both s...
- This rich creation is one of many recipes that are based on a beloved staple of Southern potluck cooking: cream cheese.
- 4 oz. (4 slices) bacon
- 8 tbsp. butter, softened
- 8 oz. cream cheese, softened
- 1 1⁄2 cups grated sharp cheddar cheese
- 3 ⁄4 cup Major Grey's mango chutney
- 2 scallions, trimmed and sliced crosswise
10 Min. Chocolate Cups with Whipped Cream
By cprzybyl
4 demitasse cups 1 cup whipping cream 2 tablespoons sugar Mint sprigs, for garnish, optional Heat mil...
- 2/3 cup whole milk
- 1 egg
- 2 tablespoons sugar
- Pinch salt
- 1 cup semi-sweet chocolate chips
- 2 tablespoons hazelnut liqueur or dark rum
Cheesy Ham and Hash Brown Casserole
By cprzybyl
Preheat oven to 375 degrees F (190 degrees C)
- 1 (32 ounce) package frozen hash brown potatoes
- 8 ounces cooked, diced ham
- 2 (10.75 ounce) cans condensed cream of potato soup
- 1 (16 ounce) container sour cream
- 2 cups shredded sharp Cheddar cheese
- 1 1/2 cups grated Parmesan cheese
Guacamole
By cprzybyl
Recipe courtesy Tyler Florence, 2007
- 6 ripe avocados
- 3 limes, juiced
- 1 medium yellow onion, chopped
- 1 garlic clove, smashed then minced
- 2 serrano chiles, cut into rounds
- 1 big handful fresh cilantro with stems, about 1/2 cup, finely chopped
- Extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper