Foodiewife's profile page
Recipes
Belgian "Liege" Sugar Waffles
By Foodiewife, A Feast for the Eyes
This waffle is different from our traditional American Waffles
- 3 1/2 cups flour (I used unbleached flour)
- 1 package dry yeast (I used rapid-rise yeast)
- 3/4 cup lukewarm milk
- 8 oz. softened butter (2 sticks)
- 2 eggs
- 1/2 tsp salt
- 1 tsp vanilla
- cinnamon (optional--I don't use it)
- 1 bag (8 oz.) Belgian Pearl Sugar (Lars Own Brand recommended)
Texas Sheetcake aka The Pioneer Woman's Best Ever Chocolate Sheet Cake
By Foodiewife, A Feast for the Eyes
There are no words to describe how ultimately sinful and delicious this cake is to eat
- CAKE
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 2 sticks butter
- 4 heaping tablespoons cocoa
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon baking soda
- 2 teaspoon vanilla
- FROSTING
- 1 3/4 sticks butter
- 1/2 cup pecans finely chopped, optional
- 6 tablespoons milk
- 4 tablespoons cocoa
- 1 teaspoon vanilla
- 1 pound minus 1/2 cup powdered sugar
Honey-Gingered Pork Tenderloins (adapted from Gourmet via epicurious.com)
By Foodiewife, A Feast for the Eyes
1. In a small bowl, whisk together all of the ingredients except the pork
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 2 tablespoons packed brown sugar
- 1 tablespoon plus 1 teaspoon minced peeled fresh gingerroot
- 1 tablespoon minced garlic
- 1 tablespoon ketchup
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon cinnamon
- two 3/4-pound pork tenderloins, trimmed of silver skin
Tomato and Basil Pesto Pasta
By Foodiewife, A Feast for the Eyes
Pesto is very simple to make, if you have a food processor
- To make homemade basil pesto:
- 2 cups fresh basil leaves, packed
- 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
- 1/2 cup extra virgin olive oil
- 1/3 cup pine nuts or walnuts
- 3 medium sized garlic cloves, minced
- Salt and freshly ground black pepper to taste
- Special equipment needed: A food processor
Pressure Cooker Brown Rice
By Foodiewife, A Feast for the Eyes
Combine the rice, water and salt in the pressure cooker pot
- 2 cup brown rice (I used short grain)
- 2 3/4 cups water
- 1/2 teaspoon salt
Nectarine-Raspberry Swirl Frozen Yogurt
By Foodiewife, A Feast for the Eyes
Makes 1 generous quart. A refreshing and fairly guilt-free treat
- 3 nectarines, pitted and quartered
- ¼ cup plus 1 tablespoon sugar
- 2 cups plain yogurt
- 4 ounces raspberries
- 1 ½ teaspoons Chambord
- ½ teaspoon freshly squeezed lemon juice
Cinnamon Chocolate Bundt Cake
By Foodiewife, A Feast for the Eyes
I found this recipe for Cinnamon Chocolate Bundt Cake on the food blog, "The Food Librarian"
- 1/2 cup butter
- 1 cup water
- 1/2 cup vegetable oil
- 5 tablespoons cocoa powder
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 eggs, lightly beaten
- 1 1/2 teaspoons cinnamon
- 1 teaspoon pure vanilla extract
Migas for Breakfast
By Foodiewife, A Feast for the Eyes
This recipe is adapted from“The Homesick Texan
- Oil, for frying
- 4-6 corn tortillas, cut into strips
- 1/2 yellow onion, diced
- 2 garlic cloves, minced
- 4 Jalapenos, seeds and stems removed, diced (I used 1/2 Jalapeno, so adjust to your liking)
- 8 eggs
- 1/4 cup whole milk (or half and half)
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1/2 tsp ground cumin
- 1/4 cup chopped cilantro, plus extra for garnish
- 1 cup grated cheddar cheese or Monterey Jack (or a combo)
- Salsa, for serving
- Warmed-up tortillas, for serving (optional)
Monkey Bread
By Foodiewife, A Feast for the Eyes
The dough should be sticky, but if you find that it's too wet and not coming together in the mixer, add 2 tablesp...
- 2 2 2 tablespoons unsalted butter, softened, plus 2 tablespoons melted
- 1 1 110 cup warm milk (about 110 degrees)
- 1/3 1/3 110 cup warm water (about 110 degrees)
- 1/4 1/4 1/4 cup granulated sugar
- 1 1 1 package rapid-rise yeast or instant yeast
- 3 1/4 3 1/4 1/4 cups all-purpose flour, plus extra for work surface
- 2 2 2 teaspoons table salt
- For the Brown Sugar Coating
- 1 1 1 cup packed light brown sugar
- 2 2 2 teaspoons ground cinnamon
- 8 8 8 tablespoons unsalted butter (1 stick), melted
White Peach Sangria
By Foodiewife, A Feast for the Eyes
This recipe originally started out from Food Network's Bobby Flay
- 1 bottle white wine (Spanish table wine)
- 1/2 cup peach schnapps or brandy
- 1 cup triple sec
- 1 cup fresh orange juice
- 1 cup pineapple juice
- 2 ounces simple syrup
- 3 ounces white peach puree or 6 ounces peach nectar can be used
- Fresh peaches, oranges pineapple and cherries
- Club Soda