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Recipes
Oven Fried Chicken
By cprzybyl
Preheat oven to 375 degrees F
- 1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup)
- 2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup)
- 2 tablespoons sesame seeds
- 3/4 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
- 2 egg whites
- 1 cup lowfat, plain yogurt
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- Olive oil cooking spray
- 4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken)
Cheeseburger in Paradise Cookies
By cprzybyl
That's right folks, the Jimmy Buffett fan in me is sharing a "Buffett-inspired" recipe to get into the "swing of th...
- 2 (12 ounce) boxes vanilla wafers
- 1 egg white
- 1/4 cup sesame seed
- 4 cups sifted powdered sugar
- 4 -5 teaspoons milk
- 1/2 teaspoon almond extract
- green food coloring
- yellow food coloring
- red food coloring
- 1 cup shredded sweetened coconut
- 2 (10 ounce) packages peppermint patties (anything resembling the girl scouts' "thin mints")
Hanoi Noodle Soup with Chicken, Baby Tatsoi, and Bok Choy
By cprzybyl
1. In a medium stockpot, bring chicken stock to a simmer over medium heat
- Baby tatsoi, sometimes called spinach mustard, has been an Asian staple for thousands of year. Its mustardy taste makes it a favorite for Chinese dishes.
- 8 cups Chicken Stock
- 2 tbsp. coarsely chopped fresh ginger
- 3 cloves garlic, peeled
- 1⁄2 cup fresh cilantro leaves
- 1⁄2 cup fresh mint leaves
- 2 whole chicken breasts, bone in
- 1 lb. bok choy, chopped
- 1⁄4 lb. 1⁄2"-wide bahn pho (Vietnamese rice noodles)
- 3 tbsp. finely chopped scallions
- 4 oz. baby tatsoi
- Tuong Ot Toi (Vietnamese hot sauce)
Mexican-Style Goulash
By cprzybyl
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain
- 1 pound lean ground beef
- 1 cup chopped onion
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 cup fresh or frozen corn
- 1/2 cup water
- 1 1/4 teaspoons chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 2/3 cup uncooked elbow macaroni
- 2/3 cup shredded reduced-fat Cheddar cheese
Cajun Chicken Pasta
By cprzybyl
Bring a large pot of lightly salted water to a boil
- 4 ounces linguine pasta
- 2 boneless, skinless chicken breast halves, sliced into thin strips
- 2 teaspoons Cajun seasoning
- 2 tablespoons butter
- 1 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 4 fresh mushrooms, sliced
- 1 green onion, minced
- 1 1/2 cups heavy cream
- 1/4 teaspoon dried basil
- 1/4 teaspoon lemon pepper
- 1/4 teaspoon salt
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground black pepper
- 2 tablespoons grated Parmesan cheese
Basic Pasta
By cprzybyl
Directions In a medium sized bowl, combine flour and salt
- 1 egg, beaten
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 tablespoons water
Addictive Pumpkin Muffins
By cprzybyl
Preheat oven to 350 degrees F (175 C)
- 1 1/2 cups raisins
- 4 3/4 cups all-purpose flour
- 4 cups white sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground cloves
- 6 eggs
- 1 (29 ounce) can pumpkin
- 1 cup unsweetened applesauce
- 1 cup chopped walnuts
Escabeche (Pickled Vegetables)
By cprzybyl
Preparation Time: 15 minutes Marinating Time: 1440 minutes Cooking Time: 2 minutes Servings: 8 Calories: 31 pe
- 2 teaspoons extra light olive oil
- 1 red bell pepper, cut into thick strips or chunks
- 2 cups cauliflower florets
- 3 medium carrots, scrubbed, cut diagonally into 1/2 inch slices
- 2 to 3 jalapeno chili peppers, thinly sliced with seeds
- 1-1/2 teaspoons dried Mexican oregano leaves
- 1-1/2 teaspoons cumin seeds
- 2 bay leaves, crumbled
- 1 cup water
- 1 cup cider vinegar
- 1 tablespoon kosher or coarse sea salt
Roasted Butternut Squash and Bacon Pasta
By cprzybyl
Preheat oven to 425°. Combine 1/4 teaspoon salt, rosemary, and pepper
- 3/4 teaspoon salt, divided
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon freshly ground black pepper
- 3 cups (1-inch) cubed peeled butternut squash
- Cooking spray
- 6 sweet hickory-smoked bacon slices (raw)
- 1 cup thinly sliced shallots
- 8 ounces uncooked mini penne (tube-shaped pasta)
- 1/4 cup all-purpose flour
- 2 cups 2% reduced-fat milk
- 3/4 cup (3 ounces) shredded sharp provolone cheese
- 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
Veal Marsala
By cprzybyl
Nutritional Information Calories:193 (28% from fat) Fat:6
- 1 pound veal scaloppine
- 1/4 cup all-purpose flour, divided
- 2/3 cup beef consommé
- 1 tablespoon butter
- 1/2 cup dry marsala wine
- 1 cup presliced mushrooms
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley