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Recipes
Basic Sauteed Chicken
By bns0607
Make the simple pan sauce and eat them as is, or slice them up to top a salad or pasta or to fill sandwiches or bur...
- 2 pounds boneless, skinless chicken breasts
- 1 pinch kosher salt
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids
- 1 handful fresh chopped parsley
Chicha de Arroz
By bns0607
1. Wash the rice in 2 cups of water and let it soak overnight
- 1 cup rice
- 9 cups water
- 1 cup whole milk
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 5 tablespoons sugar
- 1 pinch salt
- 1 stick cinnamon
- ground cinnamon (to taste)
Shrimp Fra Diavolo with Vermicelli
By bns0607
1. In a large frying pan, heat the oil over moderately low heat
- 2 tablespoon(s) cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cup(s) canned crushed tomatoes in thick puree (one 16-ounce can)
- 1/4 teaspoon(s) dried red-pepper flakes
- 1/4 cup(s) water
- 1/4 cup(s) chopped fresh parsley
- 3/4 teaspoon(s) salt
- 1 pound(s) medium shrimp, shelled
- 3/4 pound(s) vermicelli
One-Dish Chicken and Rice (Asopao de Pollo)
By bns0607
1. Heat oil in a Dutch oven over medium-high heat
- 1 tablespoon(s) extra-virgin olive oil
- 2 1/4 pound(s) boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
- 4 Anaheim or poblano chile peppers, chopped
- 1 small onion, chopped
- 1 tablespoon(s) dried oregano, crushed
- 1 teaspoon(s) sweet paprika
- 1 teaspoon(s) salt
- 1 can(s) tomato sauce
- 1 tomato, chopped
- 1 can(s) pimientos, rinsed
- 8 pimiento-stuffed green olives, sliced
- 2 tablespoon(s) capers, rinsed
- 8 cup(s) water
- 2 1/2 cup(s) brown rice
- 2/3 cup(s) packed chopped fresh cilantro
Carne Alentejana
By bns0607
Portuguese Pork with Clams
- 1 2-pound boneless pork shoulder or butt, cut into 1-inch cubes
- 1 cup dry white wine, or as needed
- 3 tablespoons sweet paprika
- 1 bay leaf
- 2 whole cloves
- 5 cloves garlic, chopped
- 4 tablespoons lard or olive oil
- 2 yellow onions, chopped
- 4 tomatoes, peeled, seeded, and diced
- 2 pounds small clams such as Manila, well scrubbed
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh flat-leaf parsley
Frozen Strawberry Delight
By bns0607
In medium bowl, mix crust ingredients; reserve 1/4 cup for topping
- Crust:
- 2 cups crushed chocolate wafer cookies
- 1/3 cup melted butter or margarine
- 1/4 cup sugar
- Filling:
- 1 cup chocolate fudge sauce, slightly softened
- 1 quart vanilla ice cream, slightly softened
- 1 pint strawberry sherbet, slightly softened
- 1 bag (12 oz) frozen strawberries
- Topping:
- 1 container (8 oz) frozen whipped topping, thawed
Portuguese Fried Salt Cod With Garlic-Pepper Sauce
By bns0607
This recipe from the Portuguese-American community of New Bedford, Massachusetts, is a version of a dish popular in...
- For the garlic-pepper sauce:
- 1 pound salt cod
- 1 to 2 cups flour
- Vegetable oil for frying
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons finely chopped fresh parsley
- 2 cloves garlic, peeled and sliced
- Pinch of cayenne
- 1 teaspoon pimenta moída (Portuguese fermented pepper paste)
Spicy Chicken Rigatoni
By bns0607
This is a recipe from the menu at Buca Di Beppo
- 1/4 cup oil
- 1/2 Tbs crushed red pepper
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 1 Tbs chopped garlic
- 6 oz chicken, sliced
- 3/4 cup. Marinara sauce
- 1/2 cup Alfredo sauce
- 2 tsp butter
- 1/4 cup peas
- 1 lb Rigatoni pasta, cooked according to package directions
- additional 1/2 t crushed red pepper (for garnish)
Beef and Bean Chile Verde
By bns0607
Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, unti...
- 1 pound(s) 93%-lean ground beef
- 1 large red bell pepper, chopped
- 1 large onion, chopped
- 6 clove(s) garlic, chopped
- 1 tablespoon(s) chili powder
- 2 teaspoon(s) ground cumin
- 1/4 teaspoon(s) cayenne pepper, or to taste
- 1 jar(s) (16-ounce) green salsa, green enchilada sauce, or taco sauce
- 1/4 cup(s) water
- 1 can(s) (15-ounce) pinto or kidney beans, rinsed
So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken
By bns0607
To make this chicken, which you should absolutely do immediately, preheat your oven to 450ºF
- Chicken thighs- 1 package
- Dijon mustard- 1/2 cup
- Maple syrup- 1/4 cup
- Rice wine vinegar- 1 tablespoon
- Fresh rosemary