Atallman's profile page
Recipes
Hungarian Stuffed Cabbage
By atallman
Preheat over to 400 degrees
- 6 - 8 red bell peppers
- 1 pound ground pork
- 1 ponud ground beef
- 1 cup rice
- 3 onions finely chopped
- 4 tomatoes, finely chopped
- 1 TBSP sweet Hungarian Red Paprika
- 1 tsp Black pepper
- salt or vegetable seasoning
- 1/2 cup vegetable oil
Seared scallops with white beans and bacon
By atallman
Heat a medium saucepan on low and cook the bacon until it begins to crisp
- 2 strips bacon, chopped into small pieces
- 1 Spanish onion, finely chopped
- 1 lemon, juiced
- 1 clove garlic,minced
- 1 1/2 cans white beans, rinsed and dried
- 4 cups baby spinach
- 500 g large sea scallops
- 1 tbsp butter
- Salt and pepper to taste
Whipped Cream
By atallman
Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes
- 2 tablespoons sugar
- 1 cup heavy whipping cream
Broiled Steelhead Trout With Rosemary, Lemon and Garlic
By atallman
Prepare a baking or roasting pan by lining it with foil and brushing it with olive oil
- 1 lb steelhead fillet, with or without skin
- 1 clove garlic, chopped fine
- 1 1/2 tablespoons coarsely chopped fresh rosemary
- 1 lemon, zest of
- 1/2 lemon, juice of
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon olive oil, plus
- additional oil, for greasing baking pan
Chicken with Spinach and Mushrooms
By atallman
1. Heat 1 tablespoon of the oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 4 6-ounce boneless, skinless chicken breasts
- kosher salt and black pepper
- 1 pound button mushrooms, quartered
- 1 red bell pepper, cut into 1/2-inch pieces
- 2 cloves garlic, chopped
- 1/2 cup dry white wine
- 2 bunches spinach, thick stems removed (about 8 cups)
Goat Cheese Omelet
By atallman
n a bowl, whisk together the eggs, 2 tablespoons water, ½ teaspoon salt, and ¼ teaspoon pepper
- 8 large eggs
- kosher salt and black pepper
- 1 tablespoon butter
- 4 ounces fresh goat cheese, crumbled
- 4 scallions, thinly sliced
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon Dijon mustard
- 6 cups baby arugula
- 1 small baguette, warmed
Waffles
By atallman
Sift together the flour, sugar and baking power into a large mixing bowl
- 1 3/4 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 4 large eggs, separated
- 1 1/2 cups milk
- 1/2 cup butter, Melted
Warm Asparagus Salad
By atallman
Slice onion and place in a small bowl with vinegar and hot water while preparing rest of the ingredients
- 1/2 small onion, cut in half and sliced thin
- 2 TBS light vinegar (rice, apple cider, or white wine)
- 1 cup hot water
- 1 bunch asparagus
- 3 TBS low-sodium chicken or vegetable broth
- 7-1/2 oz jar of roasted red bell peppers, drained and slivered (or 2 medium red bell peppers, sliced thin)
- 1 TBS balsamic vinegar
- 1 TBS extra virgin olive oil
- salt and black pepper to taste
Quick and Easy Chicken Pot Pie
By atallman
1 Heat oven to 375°F. In medium microwavable bowl, microwave soup and vegetables uncovered on High about 5 minutes...
- 1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
- 1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
- 1 cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
- 2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
- 2 teaspoons chopped fresh parsley
Super Easy Quick Mini Meatloaf
By atallman
Preheat oven to 375 Mix stuffing mix, water, and ground beef
- One box stuffing Mix
- 1 lb ground beef
- 1 cup water
- 1/4 c ketchup
- 1/4 c light maple syrup