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Recipes
Italian Stuffed Flank Steak
By Rander9576
Tender flank steak rolled up with garlic, herbs, prosciutto ham, provolone cheese
- 3 - 4 cloves garlic minced or pressed through garlic press
- 1 small shallot minced
- 2 Tbsp fresh parsley finely minced
- 1 tsp sage leaves finely minced
- 1 tsp basil minced
- 2 Tbsp olive oil
- 2 - 2 1/2 pounds flank steak
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced provolone cheese
- toothpicks soaked water for 10 minutes
- Salt and pepper to taste
Cornish Game Hens with Garlic and Rosemary (10 ww pts)
By Rander9576
Preheat oven to 450 degrees F (230 degrees C)
- 2 Cornish game hens
- salt and pepper to taste
- 1/2 lemon, quartered
- 2 sprigs fresh rosemary
- 1 tablespoon and 1-1/2 teaspoons extra virgin olive oil
- 12 cloves garlic
- 2 tablespoons and 2 teaspoons white wine
- 2 tablespoons and 2 teaspoons low-sodium chicken broth
- 2 sprigs fresh rosemary, for garnish
Grilled Shrimp Scampi Flatbread Pizza
By Rander9576
Instructions In a skillet, heat the butter and olive oil
- 1 8 inch flat bread
- 8 to 10 large jumbo shrimp, peeled and devine
- 1/4 cup of mozzarella cheese
- 2 to 3 teaspoons of garlic, chopped
- 1 tsp of butter
- 1 tsp of olive oil
- 1/4 cup of chicken stock
- Parmesan Cheese
- Crushed Red Pepper Flakes
- Parsley
Rice With Pistachios
By Rander9576
1. Heat 1 tablespoon of the butter in a saucepan and add onion and garlic
- yields 4 servings
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- 1 teaspoon finely chopped garlic
- 2/3 cup pistachio nuts, shelled
- 1 cup converted rice
- 1 1/2 cups fresh or canned chicken broth
- Salt and freshly ground pepper
- 1 bay leaf
- 2 sprigs fresh parsley
Chef John's Homemade Chicken Stock
By Rander9576
Combine chicken, onion, carrots, celery, garlic, thyme, and bay leaf in a large stockpot; pour water into pot
- 3 pounds chicken necks and backs
- 1 large onion, skin on, sliced into 6 segments
- 2 carrots, cut into chunks
- 1 stalk celery, cut into chunks
- 2 cloves garlic, peeled
- 4 sprigs chopped fresh thyme
- 1 bay leaf
- 3 quarts cold water
Pressure Cooker Paella | Williams-Sonoma Taste
By Rander9576
In a stovetop pressure cooker over medium-high heat, warm the olive oil
- 2 Tbs. olive oil
- 1 lb. (500 g) Spanish chorizo or kielbasa, cut into slices 1/2 inch (12 mm) thick
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 2 cups (14 oz./440 g) long-grain white rice, such as basmati
- 1 tsp. smoked paprika
- 1/2 tsp. saffron threads, crumbled
- 4 cups (32 fl. oz./1 l) chicken broth
- 1 lb. (500 g) large shrimp, shell and tail intact, or 1 lb. (500 g) crawfish tails in their shell, or a
- combination
- 1 lb. (500 g) small clams, such as littleneck or Manila, scrubbed
- 1/2 cup (2 oz./60 g) pitted green olives
- 1 cup (6 oz./180 g) sliced roasted red bell peppers
Chef John's Crab-Stuffed Sole
By Rander9576
"There is nothing exciting about sole
- 4 ounces fresh Dungeness crabmeat
- 1 tablespoon finely diced poblano pepper
- 1 tablespoon panko bread crumbs
- 2 teaspoons minced green onion
- 1/2 teaspoon lemon juice
- salt and ground black pepper to taste
- 1/3 cup mayonnaise
- 2 teaspoons lemon zest
- 1 pinch cayenne pepper
- 6 (2 ounce) sole fillets
- 1 pinch paprika, or to taste
Creamy Spaghetti Squash with Ricotta and Spinach
By Rander9576
Preheat oven to 400°F. Put squash halves on microwave safe plate, cut- side down; microwav...
- 3 1/2 pound(s) uncooked spaghetti squash, halved lengthwise and seeded
- 1 tsp extra virgin olive oil
- 1 small uncooked onion(s), finely chopped
- 2 cup(s) grape tomatoes, halved
- 2 clove(s), large garlic clove(s), chopped
- 6 oz fresh baby spinach, (about 6 cups)
- 15 oz part-skim ricotta cheese
- 1/2 cup(s), shredded part-skim mozzarella cheese, divided
- 3 Tbsp grated Parmesan cheese, divided
- 1/4 cup(s) basil, fresh, chopped
- 1 tsp table salt
- 1/2 tsp black pepper, freshly ground (or to taste)
Salsa Chicken Casserole
By Rander9576
Preheat the oven to 375 degrees Fahrenheit
- – 1 cup uncooked basmati rice, rinsed
- – 1 cup frozen corn kernels, thawed
- – 1-15-ounce can black beans, drained and rinsed
- – 1-16-ounce jar salsa
- – 1 cup chicken broth
- – 1-1/2 teaspoons ground cayenne pepper
- – 1 teaspoon oregano
- – 1/2 teaspoon salt
- – 1/4 teaspoon black pepper
- – 2 large chicken breasts (about 1-1/2 pounds), thawed
- – 1 cup shredded cheese blend
- – 2 green onions, sliced
Chicken Cordon Bleu Casserole
By Rander9576
1.Preheat oven to 325 degrees F (165 degrees C)
- Yields 4 servings
- 1-1/3 cups cornflake crumbs or breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 tablespoon and 1 teaspoon butter,
- melted
- 3-1/4 cooked skinless, boneless chicken
- breast halves - cut into strips
- salt and ground black pepper to taste
- 2 cups shredded Swiss cheese
- 5 ounces cooked ham, diced
- 2-1/2 ounces sliced fresh mushrooms
- 3/8 bunch green onions, sliced
- 3/8 (10.75 ounce) can condensed cream
- of chicken soup
- 1/3 cup sour cream
- 2 teaspoons butter, melted (optional)