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Recipes
Shrimp Pad Thai
By cprzybyl
Cooking Light AUGUST 2005
- 8 ounces uncooked spaghetti
- 1/4 cup low-sodium teriyaki sauce
- 2 tablespoons hot water
- 3 tablespoons creamy peanut butter
- 1/4 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 2 teaspoons dark sesame oil
- 1 teaspoon bottled minced garlic
- 1 pound peeled and deveined large shrimp
- 4 cups snow peas
- 1/3 cup chopped fresh cilantro
- 1/3 cup chopped dry-roasted peanuts
- 5 lime wedges
Bittersweet Brownies
By cprzybyl
Combine 1/4 cup boiling water and espresso in a medium bowl
- 1/4 cup boiling water
- 1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
- 1/4 cup bittersweet chocolate chips
- 6 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 large egg white
- 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
- 1 1/3 cups granulated sugar
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Cooking spray
- 2 teaspoons powdered sugar (optional)
Bulgur, Garbanzo Bean, and Cucumber Salad
By cprzybyl
Cook bulgur in large saucepan of boiling salted water until just tender, 10 to 12 minutes
- 2 cups whole grain quick-cooking bulgur (11 to 12 ounces)
- 2 15- to 16-ounce cans garbanzo beans (chickpeas), drained
- 2 1/2-pint containers small red and/or yellow cherry tomatoes
- 1 cup diced unpeeled English hothouse cucumber
- 1 cup diced roasted red peppers from jar
- 2/3 cup (packed) chopped fresh dill
- 1/4 cup white balsamic vinegar
- 1 tablespoon ground cumin
- 6 tablespoons olive oil
Italian Marinated London Broil
By cprzybyl
Mix all liquids and spicesMarinate all veggies in half mixture for 2 hoursTo the same with the beef Broil or barbeq...
- 1 c red-wine vinegar1 T dried oregano and 1 T. basil8 garlic cloves1 c olive oil1 pint cherry tomatoes1 large green pepper sliced1 red onion sliced 1 c black olives8 oz. artichoke hearts3 lbs london b
Ranch Burgers
By cprzybyl
Amount Per Serving Calories: 268 Total Fat: 15
- 2 pounds lean ground beef 1 (1 ounce) package ranch dressing mix 1 egg, lightly beaten 3/4 cup crushed saltine crackers 1 onion, chopped
Roquefort Pear Salad
By cprzybyl
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans
- 1 head leaf lettuce, torn into bite-size pieces
- 3 pears - peeled, cored and chopped
- 5 ounces Roquefort cheese, crumbled
- 1 avocado - peeled, pitted, and diced
- 1/2 cup thinly sliced green onions
- 1/4 cup white sugar
- 1/2 cup pecans
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 1 1/2 teaspoons white sugar
- 1 1/2 teaspoons prepared mustard
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- fresh ground black pepper to taste
Easy Sausage Strata
By cprzybyl
Place sausage in a large, deep skillet
- 1 pound pork sausage
- 6 (1 ounce) slices bread, cubed
- 2 cups shredded Cheddar cheese
- 6 eggs
- 2 cups milk
- 1 teaspoon salt
- 1 teaspoon ground dry mustard
Jalapeno Popper Spread
By cprzybyl
Directions Stir together cream cheese and mayonnaise in a large bowl until smooth
- 2 (8 ounce) packages cream cheese, softened
- 1 cup mayonnaise
- 1 (4 ounce) can chopped green chilies, drained
- 2 ounces canned diced jalapeno peppers, drained
- 1 cup grated Parmesan cheese
Beef Bourguignon II
By cprzybyl
In a small bowl, combine the flour, salt and ground black pepper
Pesto Cheesy Chicken Rolls
By cprzybyl
Preheat the oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- 1 cup prepared basil pesto
- 4 thick slices mozzarella cheese