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Recipes
20-Minute Hoisin Skillet Salmon
By cprzybyl
Combine the beans, 3/4 cup water, hoisin sauce, red pepper flakes and garlic in a large skillet
- One 15.5-ounce can low-sodium black beans, drained and rinsed
- 2 tablespoons hoisin sauce
- 1/4 teaspoon red pepper flakes
- 2 cloves garlic, crushed
- 4 cups medium broccoli florets (about 8 ounces)
- Four 5-ounce salmon fillets, skin removed
- Juice of 1/2 lemon
- 2 tablespoons roughly chopped fresh cilantro, optional
- Kosher salt
- Copyright 2012 Television Food Network, G.P. All rights reserved.
Raisin-Stout Loaves
By cprzybyl
Marge Perry, Cooking Light DECEMBER 2005
- 3/4 cup golden raisins
- 1 cup boiling water
- 1/2 cup warm water (100° to 110°)
- 1 package dry yeast (about 2 1/4 teaspoons)
- 5 tablespoons honey, divided
- 1 cup stout or other dark beer, at room temperature
- 3 1/4 cups all-purpose flour, divided (about 14 1/2 ounces)
- 1 cup whole-grain rye flour (about 4 ounces)
- 2 teaspoons salt
- 1/2 cup coarsely chopped walnuts
- Cooking spray
Eggplant and Parsley Dip (Melintzanosalata)
By cprzybyl
. Build a hot fire in a charcoal grill or heat a gas grill to high
- 2 lbs. eggplant (about 2 large eggplants)
- 1 ⁄2 cup extra-virgin olive oil
- 1 green bell pepper, cored and
- roughly chopped
- 1 jalapestemmed, seeded, and
- roughly chopped
- 1 cup flat-leaf parsley leaves
- 2 tbsp. red wine vinegar
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper,
- to taste
- Toasted pita, for serving
Creamy Pumpkin and Cashew Curry
By cprzybyl
Heat 1 tablespoon oil in large skillet over medium heat
- 2 tablespoons vegetable oil, divided
- 4 1/2 cups 3/4-inch cubes peeled seeded sugar pumpkin or butternut squash (from about one 1 3/4-pound whole pumpkin)
- 1/2 teaspoon black mustard seeds*
- 8 curry leaves**
- 2 small red onions, cut into 1/3-inch wedges
- 2 garlic cloves, chopped
- 1 tablespoon finely grated peeled fresh ginger
- 3 dried chiles de �ol
- 3/4 cup unsalted roasted cashews
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1 1/2 cups canned unsweetened coconut milk
- 1 cup coconut cream
- 1/2 cup coarsely chopped cilantro plus additional for garnish
- 1 tablespoon fresh lime juice
- Steamed basmati rice
- * Sold at specialty foods stores, Indian and Asian markets, and Adriana's Caravan.com. If unavailable, use brown mustard seeds.
- ** Also known as kari patta; available at Indian markets.
Best Ever Banana Cake With Cream Cheese Frosting
By cprzybyl
This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little ...
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
- 1/2 cup butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon vanilla
- 3 1/2 cups icing sugar
- chopped walnuts
Yummy Sweet Potato Casserole
By cprzybyl
Preheat oven to 325 degrees F (165 degrees C)
- 4 cups sweet potato, cubed
- 1/2 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 4 tablespoons butter, softened
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 1/2 cup packed brown sugar
- 1/3 cup all-purpose flour
- 3 tablespoons butter, softened
- 1/2 cup chopped pecans
Roast Chicken Enchilada Suizas Stacked Casserole
By cprzybyl
Recipe courtesy Rachael Ray
- 4 medium poblano peppers
- 2 tablespoons extra-virgin olive oil
- 1 jalapeno, chopped
- 2 medium onions, chopped
- 4 cloves garlic, finely chopped
- 12 medium-large tomatillos, peeled, rinsed and quartered
- 2 small handfuls cilantro leaves
- 1 teaspoon ground cumin, 1/3 palmful
- 2 teaspoons honey
- 1 quart chicken stock-in-a-box
- Salt and freshly ground black pepper
- 1 lime, juiced
- 2 pounds cooked chicken, meat pulled or shredded
- 12 (6-inch) flour tortillas or 16 (5-inch) corn tortillas, softened over flame or dry skillet
- 1 cup Mexican crema, creme fraiche or sour cream
- 1 1/2 cups shredded Swiss cheese (from about 1/2 pound piece)
- 1 1/2 cups shredded Monterey Jack cheese (from about 1/2 pound piece)
- Raw red onion rings, for garnish
Sugar Pumpkin, Feta, and Cilantro Quesadillas
By cprzybyl
Cook pumpkin in large saucepan of boiling salted water until tender but not falling apart, about 10 minutes
- 3 cups 1 1/2-inch cubes peeled seeded sugar pumpkin or butternut squash (from about half a 2-pound whole pumpkin)
- 1 finely chopped seeded jalape�about 2 tablespoons)
- 12 8-inch-diameter flour tortillas
- 10 ounces feta cheese, crumbled
- 1 1/2 cups coarsely chopped fresh cilantro
- 2 limes, each cut into 6 wedges
Curried Lentil Soup
By cprzybyl
Preparation Time: 5 minutes Cooking Time: 25 minutes Servings: 4 (approximately 6 cups total) Calories: 285 per ...
- 1 carton (8 ounces) plain fat-free or low-fat yogurt
- 2 teaspoons canola oil
- 1 large white onion, chopped
- 2 large carrots, thinly sliced
- Three-four ths cup red lentils
- 2 teaspoons curry powder, preferably Madras curry powder (see Tips)
- 1 cup of fruity red wine such as merlot
- 4 and one-quarter cups low-salt chicken or veggie broth
- Three-four ths teaspoon salt
- One -quarter cup chopped cilantro
Creamy Scallion Dip
By cprzybyl
In a large mixing bowl, mix ingredients together
- 4 cups sour cream
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 lime, juiced
- Salt and freshly ground black pepper
- 6 chopped green onions