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Recipes
Caramel Icing
By cprzybyl
Make the icing: In a medium saucepan with a candy thermometer attached, stir sugar, heavy cream, and lemon juice to...
- 3 cup(s) light brown sugar
- 1 1/2 cup(s) heavy cream
- 1/2 teaspoon(s) lemon juice
- 5 tablespoon(s) butter, cold, cut into pieces
(Sara’s) Semifreddo con fragole, cocco e mascarpone
By cprzybyl
Note: Instead of using 1/2 confectioner’s sugar and 1/2 powdered sugar as the recipe calls for, I used powdered s...
- 8 egg whites
- 120 g flaked (dry) coconut
- 30 g fresh coconut
- 200 g fair trade cane sugar
- 200 g powdered sugar
- 400 g mascarpone
- 500 g strawberries
- Salt
Grilled Salmon with Citrus Salsa Verde
By cprzybyl
Recipe courtesy Giada De Laurentiis
- 2 large oranges
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 1/2 cup chopped fresh flat-leaf parsley
- 2 scallions, finely sliced
- 3 tablespoons chopped fresh mint leaves
- 2 tablespoons capers, rinsed, drained and coarsely chopped
- 2 tablespoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- Vegetable or canola oil, for oiling the grill
- 4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
- 2 tablespoons amber agave nectar
- Kosher salt and freshly ground black pepper
Buffalo Chicken Dip
By cprzybyl
Directions Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 (10 ounce) cans chunk chicken, drained
- 2 (8 ounce) packages cream cheese, softened
- 1 cup Ranch dressing
- 3/4 cup pepper sauce (such as Frank's Red Hot®)
- 1 1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4 inch pieces
- 1 (8 ounce) box chicken-flavored crackers
Grilled Turkey, Brie, and Apple Butter Sandwich with Arugula
By cprzybyl
Spread each of 4 slices of bread with 1/2 tablespoon of butter
- 8 slices stone-milled rye artisan bread, about 1/2-inch thick
- 5 to 6 tablespoons unsalted butter, softened
- 1/4 cup store-bought apple butter
- 1 pound sliced fresh roasted deli turkey
- 1/2 pound brie cheese, thickly sliced
- 1 bunch arugula, stems trimmed
(light) Autumn Cranberry Beef Stew
By cprzybyl
CALORIES 479 (27% from fat) FAT 14
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (3-pound) boneless chuck roast, trimmed and cut into 2-inch cubes
- Cooking spray
- 1 cup chopped onion
- 1 cup fat-free, less-sodium beef broth
- 2 bay leaves
- 1 (12-ounce) Guinness Stout
- 1 (10-ounce) package frozen pearl onions, thawed
- 1 (8-ounce) package button mushrooms, quartered
- 1/4 cup water
- 2 tablespoons all-purpose flour
- 3/4 cup whole-berry cranberry sauce
- 8 cups cooked egg noodles (about 1 pound)
- Chopped fresh thyme (optional)
Spiced Pumpkin Phyllo Pie
By cprzybyl
Preheat oven to 375�F. Line rimmed baking sheet with parchment paper
- 1 1 3/4- to 2-pound sugar pumpkin or butternut squash, halved through core, seeded
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg plus additional for garnish
- 1 cup (loosely packed) golden brown sugar
- 3 large eggs
- 6 tablespoons canned evaporated skim milk
- 1 1/2 tablespoons heavy whipping cream
- 1 tablespoon cornstarch
- 3/4 teaspoon vanilla extract
- 1/2 teaspoon salt
- 10 14x9-inch sheets fresh phyllo pastry or frozen, thawed
- 5 tablespoons butter, melted
- 2 tablespoons sugar
Moroccan Vegetable Stew with Turmeric and Cinnamon
By cprzybyl
Preparation Time: 10 minutes Cooking Time: 25 minutes Servings: 4 Calories: 329 per serving Percent from Fat: 1
- 2 cups vegetable broth
- 1 pound sweet potatoes, scrubbed, cut into 3/4-inch chunks
- 1 yellow bell pepper, seeded, cored and cut into 1/2-inch chunks
- 1 (14.5 oz.) can organic fire roasted diced tomatoes, such as Muir Glen brand, undrained
- 1/3 cup golden or dark seedless raisins
- 1 Serrano chili pepper, seeded, minced
- 1 teaspoon each: turmeric, ground cumin, smoked paprika
- 1/4 teaspoon ground cinnamon
- 1 (8.8 or 10.5 oz.) pouch fully cooked brown rice, heated
- 1/4 cup each: sliced unblanched almonds, toasted, and chopped cilantro
Ricotta Cookies III
By cprzybyl
Amount Per Serving Calories: 172 Total Fat: 5
- 1 cup butter 2 cups white sugar 2 eggs 16 ounces ricotta cheese 2 teaspoons vanilla extract 4 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 cup milk 1/2 teaspoon butter 1
Chalupa Dinner Bowl
By cprzybyl
Nora Henshaw, Okemah, Oklahoma, Southern Living OCTOBER 2005
- 1 pound dried pinto beans
- 1 (3 1/2-pound) bone-in pork loin roast
- 2 (4-ounce) cans chopped green chiles
- 2 garlic cloves, chopped
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 (32-ounce) box chicken broth
- 1 (10-ounce) can diced tomatoes and green chiles with lime juice and cilantro
- 8 taco salad shells
- 1 small head iceberg lettuce, shredded
- Toppings: shredded Monterey Jack cheese, pickled jalapeño slices, halved grape tomatoes, sour cream, chopped avocado