Recipes by Bizzy (Page 8)

United States Chef

	Pan Roasted Chicken Cutlets with Maple Mustard Sauce by Bizzy I love to leave the chicken breasts plump and not flatten them for this particular recipe. We end up getting this juicy and most chicken immersed in flavor.Method:Preheat oven to 350 degrees.Sprinkle chicken evenly with salt and pepper.Heat a large nonstick skillet over medium high heat.Coat pan with cooking spray.Combine remaining…	1 vote 529 views
	Black Bean Salad With Lime-Cilantro Vinaigrette by Bizzy The longer days necessitate more food on the Sabbath. Our third meal of the day becomes more complex with lots of salads. I made some new ones this week and this black bean salad was particularly good.Black Bean Salad With Lime-Cilantro Vinaigrette1(15Combine all ingredients in a large bowl and mix well.Toss with desired amount of…	1 vote 288 views
	Pickled Carrot by Bizzy This is Catch-Up week for the Wednesday with Donna Hay group. This was quite a challenge for ma since there were many recipes I missed. I did not belong to the group when it first started so there are a whole bunch of exciting recipes that preceded my participation. Then in the two years, I have been cooking Donna Hay recipes,…	1 vote 424 views
	Curried Corn Soup by Bizzy I don't make corn in any form enough. Corn is a favorite in our house and when I think of it, I make corn fritters or a delicious corn casserole. The best is fresh corn, straight from the garden, hardly cooked at all. The natural sweetness of the corn shines in the fresh picked vegetable.When we had our garden, corn was our…	1 vote 403 views
	Baked Potatoes with Yogurt and Sour Cream by Bizzy I love potatoes, all kinds of potatoes, made in a variety of ways. My least favorite is potato salad because I like my potatoes hot. Bake them, boil the, fry them or roast them, I love potatoes.I grew up on potatoes and sour cream. In our home, it was a comfort food. It always appealed to me and I loved when Mom made it. I also…	1 vote 387 views
	Fish Salad by Bizzy PagesFish SaladKosher Jews do not eat shellfish such as crab, lobster and shrimp. There is a faux fish made for each of these and perhaps for other prohibited shellfish. I doubt, they taste the same or even similar, but they are good.When these first came to my awareness, I did not want to buy them. I was uncomfortable with the…	1 vote 372 views
	Silky Cauliflower Soup by Bizzy Ingredients:1 large bag frozen culiflower (32 0unces)Method:Chop frozen cauliflower and put aside.Heat the olive oil in a large saucepan over medium heat and add the onion and garlic. Cook until softened, but not browned, about 5 minutes.Add the cauliflower and stock and bring to a boil.Reduce the heat to a simmer, cover, and cook…	1 vote 310 views
	Spicy Salmon with Caramelized Onions by Bizzy Spicy Salmon with Caramelized Onions (allrecipes)Ingredients:Method:Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste.Spread the paste all over the salmon fillets, and set aside to marinate at room…	1 vote 330 views
	Zuuchini Carrot Bread by Bizzy I love quick breads, yes because they are easy to make but more so, because they are usually delicious.Zucchini Carrot BreadIngredients:This recipe is on page 223 of Kosher Design Entertains. It includes a delicious sounding streusel.Method:Preheat oven to 350 degrees F.Lightly grease two loaf pans on the bottom and half-way up. You…	1 vote 312 views
	Traditional Shepherd's Pie by Bizzy Shepherd's Pie is an annual feature on our Pesach menu. It calls for very few ingredients and is quite filling. This is a family favorite.Ingredients:Method:Heat oil in a large skillet.Add ground meat, onion, tomato paste, parsley, and a dash of salt and pepper in a pot.Cook until meat has browned. Stir and break up meat so that the…	1 vote 306 views