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Recipes
Chicken Tagine with Preserved Lemon and Olives
By cprzybyl
In a large bowl, combine 1/4 cup olive oil, cumin, coriander, paprika, red pepper flakes, saffron, cinnamon, cloves...
- 1/4 cup olive oil, plus 2 tablespoons
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon saffron threads or powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 (4 pound) chicken, cut into 8 pieces
- 2 onions, thinly sliced
- 1 garlic clove, minced
- 1 preserved lemon peel, sliced
- 1/2 cup green olives, pitted
- 1 1/2 cups chicken stock
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons fresh cilantro, minced
- 2 tablespoons fresh flat-leaf parsley, minced
- Juice of 1/2 lemon
- Instant couscous (for serving)
Charred Tomato & Chicken Tacos
By cprzybyl
Nutritional Info (Per serving): Calories: 310, Saturated Fat: 2g, Sodium: 140mg, Dietary Fiber: 6g, Total Fat: 7g
- 1 pounds tomato(es), plum, ripe, cored, (about 4-5) 2 teaspoon oil, olive, extra virgin, divided 1 pounds chicken, breast, boneless, skinless, trimmed and cut into 1-inch chunks salt and black pepper,
Roasted Scottish Pheasants with Apricots and Dates '21' Club
By cprzybyl
Preparation In a small heatproof bowl cover apricots with boiling water and soak 10 minutes
- 1/2 cup dried apricots
- 1/2 cup dry white wine
- 1/4 cup Grand Marnier or other orange liqueur
- 1/4 cup fresh lime juice (from about 2 large limes)
- 2 tablespoons sugar
- two 2 1/2- to 3-pound pheasants (preferably wild Scottish)*
- freshly ground black pepper to taste
- 2 teaspoons dried thyme, crumbled
- 2 bay leaves
- vegetable oil for brushing pheasants
- 1/2 cup pitted dates, chopped
- Garnish: fresh thyme sprigs
- *available at some butcher shops and by mail order from D'Artagnan, tel.(800)327-8246 or (201) 792-0748
Tender Italian Baked Chicken
By cprzybyl
Preheat oven to 425 degrees F (220 degrees C)
- 3/4 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 3/4 teaspoon garlic powder
- 3/4 cup Italian seasoned bread crumbs
- 4 skinless, boneless chicken breast halves
Tommy's Margarita
By cprzybyl
Julio Bermejo, Tommy's Mexican Restaurant, San Francisco, CA, Sunset MAY 2012
- 1 tablespoon light agave nectar
- 1/4 cup blue agave tequila
- 2 tablespoons freshly squeezed lime juice
- Lime wedge
Ring of Fire Grilled Chicken
By cprzybyl
Recipe courtesy Alton Brown, 2010
- 1 (4 to 5-pound) broiler fryer chicken
- 1 quart water
- 1/2 cup honey
- 3 1/2 ounces kosher salt, approximately 3/4 cup
- 1 tablespoon curry powder
- 1 tablespoon chili powder
- 2 teaspoons cocoa powder
- 1 teaspoon adobo powder, without pepper
- 1 teaspoon ground cumin
- 1 teaspoon hot smoked paprika
- Special Equipment: 2 pieces newspaper, vegetable oil, 2 to 3 pounds natural chunk charcoal, charcoal chimney starter, 8 feet heavy duty aluminum foil, 2 aluminum pie pans
Baked Creamed Corn With Red Bell Peppers and Jalapenos
By cprzybyl
Recipe courtesy Ree Drummond for Food Network Magazine
- 8 ears corn, husked
- 2 red bell peppers, diced
- 2 jalapeno peppers, diced
- 1 cup heavy cream
- Kosher salt and freshly ground pepper
- 1 stick salted butter, cut into pieces
The Whole Jar of Peanut Butter Cookies
By cprzybyl
Directions In a large bowl, cream butter, white sugar, and brown sugar until smooth
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 (18 ounce) jar peanut butter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped peanuts
Rigatoni with Creamy Mushroom Sauce
By cprzybyl
Bring a large pot of salted water to a boil over high heat
- 1 pound rigatoni pasta
- 2 tablespoons olive oil
- 2 shallots, minced
- 1 clove garlic, minced
- Salt and freshly ground black pepper
- 1 pound assorted mushrooms, (such as cremini, shiitake and button), cleaned and sliced
- 1/2 cup white wine
- 1/2 cup vegetable stock
- 1 cup (8 ounces) mascarpone cheese, at room temperature
- 1/2 cup grated Parmesan
- 1/4 cup chopped fresh chives
Three Berry Pie
By cprzybyl
Servings Per Recipe: 8 Amount Per Serving Calories: 324 Total Fat: 15
- 1 cup fresh strawberries, halved 1/2 cup white sugar 3 tablespoons cornstarch 2 cups raspberries 1 1/2 cups fresh blueberries 1 recipe pastry for a 9 inch double crust pie