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Recipes
Chicken Puffs
By cprzybyl
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and gar...
- 2 skinless, boneless chicken breast halves - cubed
- 3 tablespoons chopped onion
- 3 cloves garlic, peeled and minced
- 3/4 (8 ounce) package cream cheese
- 6 tablespoons butter
- 3 (10 ounce) cans refrigerated crescent roll dough
Dee's Roast Pork for Tacos
By cprzybyl
Amount Per Serving Calories: 207 Total Fat: 14
- 4 pounds pork shoulder roast 2 (4 ounce) cans diced green chilies, drained 1/4 cup chili powder 1 teaspoon dried oregano 1 teaspoon taco seasoning 2 teaspoons minced garlic 1 1/2 teaspoons salt, or to
Gosht Dopiaza (Lamb and Onion Curry)
By cprzybyl
1. Make the spice paste: Combine paprika, garam masala, 2 tsp
- 1 tbsp. paprika
- 1 tbsp. garam masala
- 4 tsp. ground turmeric
- 2 tsp. dried mint
- 2 tsp. kosher salt
- 12 cloves garlic, finely chopped
- 1 4″ piece ginger, peeled and finely chopped
- 1 jalapestemmed, seeded, and finely chopped
- 2 lb. lamb shoulder, cut into 1 ″ cubes
- cup Greek yogurt
- 12 tbsp. unsalted butter
- 1 tbsp. coriander seeds
- 2 tsp. cumin seeds
- 1 tsp. fennel seeds
- 6 green cardamom pods, crushed
- 1 stick cinnamon
- 2 large yellow onions, thinly sliced lengthwise
- 1 16-oz. can whole peeled tomatoes with juice, crushed by hand
- 12 cipolline or large pearl onions, peeled
- Fried onions, to garnish Cooked white rice, for serving
Pretzel Peanut Bark
By cprzybyl
Line a rimmed cookie sheet with parchment or waxed paper
- 18 (1-ounce) squares white chocolate
- 3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
- 2 cups dry salted peanuts
Fastest-Ever Enchiladas
By cprzybyl
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl
- Salsa:
- 1 (14-ounce) can diced tomatoes with chiles, drained
- 2 scallions, light green and white parts only, finely chopped
- 1 jalapeno, seeded, deveined, and finely chopped
- 1/2 cup finely chopped cilantro leaves
- 1 lime, juiced
- Pinch salt
- Enchiladas:
- 1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
- 2 cups grated Cheddar
- 1 cup sour cream
- 1/2 small red onion, finely chopped
- Salt and freshly ground black pepper
- 6 (8-inch) flour tortillas
Butternut Squash Soup II
By cprzybyl
Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightl...
- 2 tablespoons butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash - peeled, seeded, and cubed
- 1 (32 fluid ounce) container chicken stock
- salt and freshly ground black pepper to taste
Nutty Coconut Fish
By cprzybyl
Directions Preheat oven to 375 degrees F (190 degrees C)
- 1/4 cup mayonnaise
- 1/4 cup prepared brown mustard
- 1/2 cup dry bread crumbs
- 1/4 cup shredded coconut
- 1/4 cup chopped mixed nuts
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 pound whitefish fillets
Lisa's Favorite Carne Asada Marinade
By cprzybyl
Amount Per Serving Calories: 207 Total Fat: 14g Cholesterol: 25mg Sodium: 640mg Total Carbs: 5
- 3/4 cup orange juice 1/2 cup lemon juice 1/3 cup lime juice 4 cloves garlic, minced 1/2 cup soy sauce 1 teaspoon finely chopped canned chipotle pepper 1 tablespoon chili powder 1 tablespoon ground cum
Pecan Pie Bars I
By cprzybyl
Preheat oven to 350 degrees F (175 degrees C)
- 3 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 teaspoon salt
- 1 cup margarine
- 4 eggs
- 1 1/2 cups light corn syrup
- 1 1/2 cups white sugar
- 3 tablespoons margarine, melted
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups chopped pecans