BarbryT

Chef #394085

Seattle

Joined: Nov 25, 2006

74 Public Recipes by BarbryT

« Previous 1 2 3 4 Next »
Displaying up to 20 pages of results. To see all results, sign in or register.

Sort by: Date Posted | Rating | Photos | Time to Make | Alphabetical

Mom's Chicken Stroganoff Casserole

Handle

Select One

Be the first to review! | By BarbryT

Select One

Uses precooked chicken breast (or canned-- 5 5 oz. cans?) so is great for using up leftovers. This is real comfort food; creamy and savory.

Recipe #471307

Select

Mom's Chicken Breasts With Mushroom Soup

Handle

Select One

1 Reviews | By BarbryT

Select One

Mom's...what more can I say :-) (While it calls for (Campbell's) cream of mushroom soup, I think in this day and age one might prefer to use http://www.food.com/recipe/cream-of-whatever-soup-441744)

Recipe #458638

Select

Paula Deen's Traditional Southern Devilled Eggs

Handle

Select One

1 Reviews | By BarbryT

Select One

I grew up on these. Yummy and the first thing to go at potlucks.

Recipe #454828

Select

My Green Salad

Handle

Select One

2 Reviews | By BarbryT

Select One

Simple...and green. :-) May, of course, add grape tomatoes or other green or non-green elements for a green-plus salad.

Recipe #412980

Select

Fresh Nectarine-Ginger Cake

Handle

Select One

1 Reviews | By BarbryT

Select One

A delicious not-too-sweet cake. Perfect for afternoon tea, or breakfast, or a summer dessert with cream or vanilla ice cream. It is loaded with fresh fruit! The amount of time it will take to cook depends on the juiciness of the fruit...from 50 to 70 minutes. It is done when the top is firm and golden brown. From the Metropolitan Market "Real Food" magazine.

Recipe #385568

Select

Gazpacho Adapted from Barefoot Contessa

Handle

Select One

2 Reviews | By BarbryT

Select One

A wonderful fresh gazpacho. It gets better day by day; after a week (in the frig!) it is simply outstanding. I have made this using the food processor but then add some hand-diced tomatoes for additional texture. A great summer meal.

Recipe #383849

Select

Korean Shrimp and Scallion Pancakes

Handle

Select One

3 Reviews | By BarbryT

Select One

From the March 2009 Gourmet magazine.

Recipe #359630

Select

Quesadillas With Roasted Poblanos and Onions (Rajas)

Handle

Select One

4 Reviews | By BarbryT

Select One

From the July 2007 Fine Cooking. Simple and satisfying and not too spicy. Serves 4 as a main dish, 6 to 8 as an appetizer. The time assumes already roasted poblanos.

Recipe #353218

Select

Roasted Cauliflower With Onions and Fennel

Handle

Select One

11 Reviews | By BarbryT

Select One

From the March 2007 Gourmet magazine, to which I have subscribed for more than 35 years. This combination is outstanding and the prebrowning of each vegetable is key. (Yes, it's more work, but it is worth it!) It is delicous hot and even better at room temperature.

Recipe #346195

Select

Crosby Elementary School Sloppy Joes--Adapted

Handle

Select One

4 Reviews | By BarbryT

Select One

Crosby Elementary School via the Food Network. These remind me of those I loved as a child--except I do not remember any crunch to those. Thus, I have adapted this recipe to saute the vegetables briefly with the beef. WARNING: These are VERY sweet, so adjust the amount of ketchup and/or brown sugar to moderate that, if desired. If you wish to increase the amount of vegetables, without anyone noticing :-) you can, as I did, add a few tablespoons of finely diced eggplant to the vegetables when sauteing them.

Recipe #345915

Select

Alton Brown's Spatchcocked Game Hen

Handle

Select One

1 Reviews | By BarbryT

Select One

Saw this on AB's Thanksgiving show. It looks GREAT and I plan to make it this weekend. Just a bit of poultry for a single. And crunchy! 2/2011 Since I generally don't have bricks around my house, I have discovered that two half-gallon bottles of water serve well instead...for 10 pounds.

Recipe #340069

Select

Leek & Delicata Squash Soup With Caramelized Apple Croutons

Handle

Select One

3 Reviews | By BarbryT

Select One

This velvety soup pairs the gentle flavor of sauteed leeks with sweet, roasted squash. Topped with a dollop of sour cream and a few caramelized apple croutons, it embodies everything cozy about autumn.

Recipe #330032

Select

Broccoli Rabe With Garlic and Pancetta

Handle

Select One

10 Reviews | By BarbryT

Select One

Another lovely side from the Culinary Resource Center at Central Market. Variations suggested include: Serve tossed with freshly cooked pasta, such as fusilli or orechiette, and ricotta cheese. Serve as a cold salad, or Add stock and rice to make a light soup.

Recipe #330015

Select

Pork Tenderloin Medallions With Fresh Figs

Handle

Select One

1 Reviews | By BarbryT

Select One

Savory, sweet; try it, you'll like it! Serve with buttered/seasoned egg noodles.

Recipe #329988

Select

Mojo Garlic-Orange Shrimp

Handle

Select One

7 Reviews | By BarbryT

Select One

I got this from a recipe card at Central Market in Shoreline, Washington. Sounds good to me.

Recipe #321671

Select

Red Cossack

Handle

Select One

1 Reviews | By BarbryT

Select One

A wonderful Russian lemony-herby sauce served over hot boiled potatoes and served with grilled or sauteed smoked sausage. I got it from the woman in charge of the Piroshky "wagon" at the annual Seattle Folk Life Festival three years ago. Predominant flavors are lemon and dill. This is a work in progress and I welcome suggestions!

Recipe #319328

Select

Emince De Veau a La Creme

Handle

Select One

4 Reviews | By BarbryT

Select One

Pierre Franey's. I like to serve this with Recipe #23186 and Recipe #23186.

Recipe #316584

Select

Lavender Lemonade

Handle

Select One

5 Reviews | By BarbryT

Select One

Another Northwest summer delight: lavender and ....

Recipe #314255

Select

Blueberry Hazelnut Crisp

Handle

Select One

1 Reviews | By BarbryT

Select One

Pacific Northwest hazelnuts; Pacific Northwest blueberries in July/August. I got this recipe from a handout from Central Market in Shoreline, WA. Enjoy!!

Recipe #314254

Select

N'dizi No Kastad (Banana Custard, Zanzibar Style)

Handle

Select One

5 Reviews | By BarbryT

Select One

The topping is the thing here. Besides the banana, pineapple, crushed or diced, may be added or substituted for the banana; you also may add some orange sections. Since Zanzibar is the Spice Island, the strong use of cloves and cinnamon as garnish add greatly to the authenticity as well as the flavor of the dish. Cook time is chill time.