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Recipes
(light) Beef, Beer, and Barley Stew
By cprzybyl
Nutritional Information Calories:379 (27% from fat) Fat:11
- 2 tablespoons olive oil
- 1 pound beef stew meat
- 1 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 3 cups coarsely chopped onion
- 2 bay leaves
- 2 thyme sprigs
- 2 tablespoons tomato paste
- 2 cups (1 1/2-inch-thick) slices carrot
- 2 cups chopped peeled turnips (about 1 pound)
- 3/4 cup uncooked pearl barley
- 5 garlic cloves, minced and divided
- 2 (8-ounce) packages mushrooms, quartered
- 3 cups water
- 3 cups low-salt beef broth
- 2 tablespoons Worcestershire sauce
- 1 (12-ounce) bottle dark beer (such as stout)
- 3 small beets
- 3 tablespoons chopped fresh parsley
- 1 teaspoon thyme leaves
- 2 tablespoons prepared horseradish
Dark Chocolate Cherry Fudge
By cprzybyl
Line 8-inch-square baking pan with foil
- 1 1/2 cups granulated sugar
- 2/3 cup NESTLE® CARNATION® Evaporated Milk
- 2 tablespoons butter or margarine
- 1/4 teaspoon salt
- 2 cups miniature marshmallows
- 1 2/3 cups NESTLE® TOLL HOUSE® Dark Chocolate Morsels
- 3/4 cup dried cherries, coarsely chopped
- 1 teaspoon vanilla extract
Roasted Chicken with Asiago Polenta and Truffled Mushrooms
By cprzybyl
Cooking Light DECEMBER 2004
- 1 (5-pound) roasting chicken
- 1 1/2 teaspoons finely chopped fresh thyme
- 2 teaspoons fresh orange juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 orange, halved
- 6 garlic cloves, peeled
- 2 thyme sprigs
- 1 (14-ounce) can fat-free, less-sodium chicken broth, divided
- Cooking spray
- 1/2 cup white wine
- 2 teaspoons all-purpose flour
- 2 teaspoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 12 ounces mixed wild mushrooms, sliced (about 8 cups)
- 1 (8-ounce) package presliced mushrooms
- 2 teaspoons truffle oil
- 2 cups fat-free milk
- 3/4 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup instant dry polenta
- 1/2 cup (2 ounces) grated Asiago cheese
Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce
By cprzybyl
Recipe courtesy Bobby Flay, 2007
- 1 tablespoon Spanish paprika
- 1 tablespoon smoked paprika
- 2 teaspoons cumin seeds, ground
- 2 teaspoons mustard seeds, ground
- 2 teaspoons fennel seeds, ground
- 1 teaspoon coarsely ground black pepper
- 2 teaspoons kosher salt
- 4 (8-ounce) boneless chicken breasts
- Olive oil
- Parsley-Mint Sauce, recipe follows
- 1 1/2 cups tightly packed fresh mint leaves
- 3/4 cup tightly packed fresh flat-leaf parsley
- 6 cloves garlic, chopped
- 2 serrano chiles, grilled, peeled, chopped
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 cup olive oil
- Water
- Salt and freshly ground black pepper
Polenta with Berries
By cprzybyl
Preparation Time: 15 minutes Cooking Time: 12 minutes Servings: 4 Calories: 239 per serving Percent from Fat: 2
- 1 (16 oz.) bag frozen unsweetened organic mixed berries
- 1/2 cup organic turbinado cane sugar*
- 4 cups water
- 3/4 cup stone ground cornmeal
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons orange liqueur
- 1/8 teaspoon ground cloves
- 2 tablespoons chopped fresh mint leaves
- 2 teaspoons powdered sugar (optional)
Pasta e Olio
By cprzybyl
In a large pot with boiling salted water cook spaghetti pasta until al dente
- 1 pound spaghetti
- 2 teaspoons chopped garlic
- 1/4 cup chopped parsley
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup olive oil
- 1/4 cup melted butter
Barbecued Chicken Pizza
By cprzybyl
In a large skillet, saute onion and peppers in oil until tender; set aside
- 1 medium onion, halved and thinly sliced
- 1 small green pepper, julienned
- 1 small sweet red pepper, julienned
- 2 tablespoons vegetable oil
- 1 (6.5 ounce) package pizza crust mix
- 1 cup barbecue sauce
- 2 cups shredded cooked chicken
- 2 cups shredded Cheddar cheese
Meat Loaf With Bacon
By cprzybyl
Directions Heat oven to 350° F
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 large celery stalk, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped with seeds
- 2 teaspoons kosher salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 1/2 cup milk
- 1/2 cup tomato sauce or ketchup
- 1 cup dry bread crumbs
- 2 pounds meat-loaf mix (1 pound lean ground beef, 1/2 pound ground pork, 1/2 pound ground veal or lamb)
- 4 strips thick-sliced bacon
Preserved Lemons
By cprzybyl
Cut each lemon in quarters, but not all the way through so that the pieces are still attached
- 6 lemons, scrubbed very clean
- 1/4 cup kosher salt
- 1/4 cup lemon juice
Grilled Clams on the Half Shell with Bacon, Garlic and Hot Pepper
By cprzybyl
1. Heat your grill to medium
- 4 ounces bacon (8 strips), finely diced
- 6 cloves garlic, finely chopped
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 3 tablespoons finely chopped flat leaf parsley leaves
- Freshly ground black pepper
- 36 littleneck clams, scrubbed