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Recipes
Chef Scott's Pico de Gallo
By cprzybyl
Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large m...
- Yield 3 quarts
- Ingredients
- 7 tomatoes, cut into 1/4-inch dice 1 large red onion, cut into 1/4-inch dice 2 cups chopped fresh cilantro 2 jalapeno peppers, seeded and minced 2 tablespoons salt 1 tablespoon ground black pepper 1 t
Pumpkin Lasagna
By cprzybyl
Preheat the oven to 350 degrees
- 1 cup pumpkin puree
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 4 to 6 cloves garlic, sliced
- 1 pound spicy Italian sausage, casings removed
- 1/2 cup red wine
- 1 28-ounce can tomato sauce
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 1 16-ounce box lasagna noodles
- 1 large egg
- 2 1/2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup shredded romano cheese
- 1 large zucchini, very thinly sliced
Send Email
By cprzybyl
Surprised to see brownie mix and canned pumpkin in a holiday fudge recipe? It might be unconventional, but the comb
- One 18.3-oz. box fudge brownie mix
- 2 cups canned pure pumpkin
- 3 tbsp. white chocolate chips, roughly chopped
- 1 standard-size candy cane or 5 mini candy canes, lightly crushed
Kale and Brussels Sprout Salad
By cprzybyl
Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
Good Eats Roast Turkey
By cprzybyl
2 to 3 days before roasting: Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F
- For the brine:
- 1 (14 to 16 pound) frozen young turkey
- 1 cup kosher salt
- 1/2 cup light brown sugar
- 1 gallon vegetable stock
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons allspice berries
- 1 1/2 teaspoons chopped candied ginger
- 1 gallon heavily iced water
- For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Lamb Ragu with Mint
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, chopped
- 1 clove garlic, minced
- 1 1/2 pounds ground lamb
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup red wine
- 4 cups marinara sauce, store-bought or home made
- 1/2 cup fresh mint leaves, torn
- 1/2 cup ricotta cheese
Baked Omelet Squares
By cprzybyl
Preheat oven to 400 degrees F (205 degrees C)
- 1/4 cup butter
- 1 small onion, chopped
- 1 1/2 cups shredded Cheddar cheese
- 1 (12 ounce) can sliced mushrooms
- 1 (6 ounce) can sliced black olives
- chopped cooked ham (optional)
- sliced jalapeno peppers (optional)
- 12 eggs, scrambled
- 1/2 cup milk
- 1/2 teaspoon salt and pepper, to taste
Pumpkin Brulee
By cprzybyl
Preheat oven to 325 degrees F (165 degrees C)
- 4 cups heavy cream
- 2 teaspoons vanilla extract
- 16 egg yolks
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/4 cup white sugar
Ginger-Soy-Lime Marinated Shrimp
By cprzybyl
Place shallots, ginger, garlic, soy, lime juice, and sugar in a blender and blend until smooth
- 2 large shallots, peeled and chopped
- 1 (2-inch) piece fresh ginger, peeled and chopped
- 4 cloves garlic, smashed
- 3/4 cup soy sauce
- 1/2 cup fresh lime juice
- 2 tablespoons sugar
- 1/4 cup chopped green onions
- 1/4 cup peanut oil
- 1/4 teaspoon coarsely ground black pepper
- 2 pounds large shrimp, shells and tails on
Ham Breakfast Braid
By cprzybyl
BraidServings Per Recipe: 6Amount Per ServingCalories: 591Total Fat: 39
- 1/2 cup milk
- 4 ounces cream cheese, softened
- 8 eggs
- salt and pepper to taste
- 2 (8 ounce) packages refrigerated crescent roll dough
- 4 ounces cooked ham, thinly sliced
- 1 cup shredded Cheddar cheese