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Recipes
Pineapple Upside Down Bundt Cake
By Foodiewife, A Feast for the Eyes
Pineapple Upside Cake is such a classic dessert, with beautiful rings of pineapple that is caramelized with butter ...
- 1/2 cup butter, melted
- 1/2 cup brown sugar, packed
- 1 (20-ounce) can pineapple slices, juice reserved
- 1 jar maraschino cherries
- 1 box yellow cake mix
- 1 (3.4-ounce) box vanilla pudding mix
- 3 eggs
- 1/3 cup vegetable oil
- 1/3 cup milk, plus more as needed
Pineapple-Coconut Gelato
By Foodiewife, A Feast for the Eyes
If the flavor of pineapple and coconut is a favorite, you'll love this frozen tribute to the piolada
- 20-ounce can crushed pineapple in juice
- 13.6-ounce can coconut milk ("light" is fine), divided
- 1/2 cup sugar
- 2 tablespoons nonfat dry milk granules
- 2 tablespoons coconut milk powder, optional but tasty
- 2 large egg yolks
- 1 teaspoon vanilla extract or 1/8 teaspoon coconut flavor
- 1 to 2 tablespoons light rum, optional, for flavor*
- 1 tablespoon rum adds delicious flavor; 2 tablespoons help keep the gelato soft and scoopable in the freezer.
Crispy-Skinned Chicken a l'Orange
By Foodiewife, A Feast for the Eyes
Two simple ingredients, orange juice concentrate and honey, make an easy and delicious sauce to go on chicken
- Kosher salt and freshly ground black pepper
- 3 skin-on bone-in chicken breast halves
- 1 tablespoon vegetable oil
- 1/2 cup frozen orange juice concentrate
- 4 tablespoons honey
Homemade Mississippi Roast
By Foodiewife, A Feast for the Eyes
This homemade Mississippi roast is made in the slow cooker and packs some big flavor
- 1 (4 pound) boneless beef chuck roast
- 2 teaspoons kosher salt
- 2 teaspoons fresh cracked pepper
- 1/4 cup all-purpose flour
- 3 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 12 whole pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1 teaspoon buttermilk
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
Quick Beef Stroganoff
By Foodiewife, A Feast for the Eyes
For the noodles: Bring a pot of salted water to a boil
- For the noodles:
- Kosher salt and freshly ground black pepper
- 12 ounces egg noodles
- 4 tablespoons butter
- 2 tablespoons chopped fresh parsley
- For the stroganoff:
- 1 1/2 pounds sirloin, cut into 1-inch pieces
- 1/2 teaspoon paprika
- 8 ounces mushrooms, thinly sliced
- 3/4 cup frozen pearl onions (or 1 large shallot, diced)
- 1/2 teaspoon fresh thyme
- 2 cups low-sodium beef stock, hot
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 2-3 Tbsp flour
- 1-2 tablespoons Dijon mustard (recommend 1)
- dash Worcestershire sauce (optional)
- 1/2 cup sour cream
Lamb Burger Recipe (Zen Can Cook)
By Foodiewife, A Feast for the Eyes
# Inspired by the lamb burger served by April Bloomfield at The Breslin
- Lamb burger recipe:
- 8 ounces ground lamb (or 3/4 lamb 1/4 veal)
- 1 small onion, finely chopped
- 2 Tbs parsley, finely chopped
- Salt and pepper to taste
- For the burger:
- 2 sourdough buns
- 3 Tbs mayonnaise
- 1 tsp freshly ground cumin seeds, or to taste
- 1 squeeze of lemon
- 2 slices feta cheese
- 2 slices red onion
- baby arugula
Artisan Bread in Five Minutes A Day Master Recipe
By Foodiewife, A Feast for the Eyes
This recipe comes from “Artisan Bread in Five Minutes A Day”
- 3 3 to 100F lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast; 100F is ideal.)
- 1.3 you use cake yeast you will need 1.3 ounces.
- 1 1/2 1 1/2 to tablespoons Morton’s Kosher Salt (use less salt to suit your taste or eliminate it all together. Find more information here.)
- 6 1/2 6 1/2 1/2 cups (2-pounds) unbleached all-purpose flour (we tested the recipes with Gold Medal and Pillsbury flour. If you use King Arthur or other high protein flour check here.)
Seared Pork Chops & Fig Compote with Sautéed Kale & Farro Salad
By Foodiewife, A Feast for the Eyes
Compote, or fruit stewed in a simple syrup, pairs beautifully with savory meats
- 2 Boneless, Center-Cut Pork Chops
- 1/2 Cup Semi-Pearled Farro
- 1 Bunch Kale, stems removed and coarsely chopped
- 1 Lemon
- 1 Bunch Tarragon, finely chopped
- 2 Ounces Dried Turkish Figs, finely chopped
- 2 Tablespoons Crème Fraîche
- 2 Tablespoons Sugar
- 1 Tablespoon Pork Chop Spice Blend (All-Purpose Flour, Ground Fennel Seed & Ground Coriander
- Pork Chop Spice Blend (3 Parts All-Purpose Flour, 1 Part Ground Fennel Seed, 1 Part Ground Coriander
Chocolate Pie Recipe
By Foodiewife, A Feast for the Eyes
From Joy of Baking and My Tasty Treasures
- Graham Cracker Crust:
- 1 1/4 cup (125 grams) graham cracker crumbs
- 2 tablespoons (30 grams) granulated white sugar
- 5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted
- Chocolate Filling:
- 3/4 cup (150 grams) granulated white sugar
- 3 tablespoons (30 grams) cornstarch (corn flour)
- 1/3 cup (30 grams) Dutch-processed cocoa powder
- 1/8 teaspoon salt
- 2 1/2 cups (600 ml) milk
- 1/2 cup (120 ml) heavy whipping cream
- 4 large egg yolks
- 4 ounces (120 grams) semisweet chocolate, finely chopped
- 1 1/2 teaspoons pure vanilla extract
- 1 tablespoon (14 grams) unsalted butter, room temperature (cut into small pieces)
- Topping:
- 1 cup (240 ml) heavy whipping cream
- 2 tablespoons (25 grams) granulated white sugar
- Garnish:
- Grated or shaved chocolate
Italian-Style Sloppy Joes
By Foodiewife, A Feast for the Eyes
Here's a new twist on a Classic Sloppy Joe-- one made with a thick spaghetti sauce and served over thick slices of ...
- MEAT FILLING:
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds lean ground beef
- Kosher salt and freshly ground black pepper
- 1 red bell pepper, diced
- 1 medium onion, diced
- 5 cloves garlic, minced
- 1 (6-ounce) can tomato paste
- 1 (28-ounce) can crushed or diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 splash white or regular balsamic vinegar (optional, my variation)
- 2 tablespoons finely chopped fresh parsley, plus extra for garnish
- GARLIC TOAST:
- 8 slices French bread
- 1 stick (8-tablespoons) butter, softened
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh parsley, finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- Kosher salt and freshly ground black pepper