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Recipes
Raspberry Puff Turnovers
By Foodiewife, A Feast for the Eyes
Directions 1) To make the crust: Whisk together the flour, salt, and baking powder
- Filling:
- Dough
- 6 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 8 ounces cold butter
- 4 ounces sour cream
- 7/8 ounce Instant ClearJel� or cornstarch
- 4 5/8 ounces sugar
- 12 ounces raspberries, fresh or frozen
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 large egg beaten with 1 tablespoon water, to seal pastries (optional)
- * *If you use cornstarch, you'll want to dissolve it in cold water, rather than stir it into the sugar.
Caramel Crumb Bars
By Foodiewife, A Feast for the Eyes
Preheat oven to 350 degrees
- Crust ingredients
- 16 Tbsp ( that's 2 sticks) of unsalted butter, at room temperature
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 1 teaspoon of pure vanilla extract
- 2-1/2 cups of all-purpose flour
- Filling ingredients
- 4 Tablespoons (that's half a stick) of unsalted butter, cut into about 4 pieces
- 1 Tablespoon of light corn syrup
- 1/4 teaspoon of salt
- 1/4 cup of tightly packed, dark brown sugar
- 1 (14-ounce) can sweetened, condensed milk
Peach Chutney
By Foodiewife, A Feast for the Eyes
Talk about delicious! I used homemade peach jam, instead of fresh peaches (which are not in season)
- 1/2 cup cider vinegar
- 1/2 cup loosely packed brown sugar
- 1/2 cup white sugar**
- 1 large sweet red pepper, seeded, diced 1/4 inch, about 1/2 cup
- 1 small white onion, peeled and sliced thin, about 1/2 cup
- 1 small jalapeño pepper, seeded and diced, 2 tablespoons
- 1/3 cup white (golden) raisins (optional)
- 1 tablespoon finely chopped garlic
- 1 tablespoon grated ginger
- 1/2 teaspoon salt
- 1 1/2 pounds firm, fresh peaches*, blanched to remove the skin, pit removed, sliced into wedges
- preparation
- I would decrease the white sugar, or the chutney can be a bit too sweet
- NOTE: *I used 1 jar of homemade peach jam, and didn't add the white sugar
White Chocolate Cherry Shortbread
By Foodiewife, A Feast for the Eyes
This white chocolate cherry shortbread is very addicting and is the perfect holiday dessert
- 1/2 cup maraschino cherries, drained and finely chopped
- 2 1/2 cups unbleached all-purpose flour
- 1/2 cup granulated sugar
- 2 sticks cold unsalted butter, cut into small squares
- 12 ounces white baking chocolate, finely chopped (I use Ghirardelli.)
- 1/2 teaspoon almond extract
- 2 drops cherry juice
- small dish with granulated sugar for dipping
- 2 teaspoons unsalted butter
- White nonpareils, red sparkling sugar, or red edible glitter (optional)
Oatmeal Pancakes with Dates and Walnuts
By Foodiewife, A Feast for the Eyes
Quick-cooking oatmeal infuses these pancakes with homey appeal
- 1 1/4 cups all-purpose flour
- 3/4 cup quick-cooking oats
- 1/3 cup chopped dates
- 1/4 cup chopped walnuts
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 eggs
- 1 2/3 cups buttermilk
- 1/4 cup packed light brown sugar
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
The Lamb Burger from American Masala
By Foodiewife, A Feast for the Eyes
To make the sauce, salad and burger: Sauce: In a food processor combine the lemon juice, jalapenos, the cilantro...
- Cilantro-Yogurt Sauce:
- 2 1/2 pounds ground lamb
- 2 jalapenos, cored, seeded, and minced
- 6 scallions (white and light green parts only), finely chopped
- 1/2 cup finely chopped fresh mint leaves
- 1/2 cup grated Parmigiano-Reggiano cheese
- zest of 2 lemons
- 2 teaspoons lemon juice
- 2 teaspoons kosher salt
- 1/2 teaspoon ground peppercorns
- 1/4 teaspoon cayenne pepper
- 3 tablespoons fresh lemon juice
- 2 jalapenos, cored, seeded, and minced
- 2 cups fresh cilantro, roughly chopped
- a 2-inch piece fresh ginger, peeled and finely chopped
- 1 tablespoon sugar
- 1/2 small red onion, finely chopped
- 1 teaspoon kosher salt
- 3/4 cup plain yogurt
- Salad topping:
- 1 medium orange bell pepper, chopped into small pieces
- 1 small cucumber, halved, seeded and chopped into small pieces
- 1/2 small red onion, finely chopped
- 1 tablespoon hot red pepper
- 1 tablespoon lemon juice
- salt and pepper to taste
To Die For Blueberry Muffins
By Foodiewife, A Feast for the Eyes
Preheat the oven to 400. Grease the muffin cups or use muffin liners
- 1 ½ cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup canola oil (or vegetable oil)
- 1 egg
- 1 teaspoon vanilla
- enough milk to fill one cup
- 1 cup fresh or frozen blueberries
- Topping
- 1/2 cup brown sugar
- 1/3 cup all purpose flour
- 1/4 cup butter, cold and cubed
- 1 1/2 teaspoons cinnamon
Pressure Cooker Pork Ragu
By Foodiewife, A Feast for the Eyes
So, you don't own a pressure cooker? No worries, mate
- 1 1/2 pounds country-style pork ribs, boneless, trimmed and cut into 1-inch pieces
- Salt and pepper, to taste
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 6 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes
- 1/2 cup dry red wine
- 1 (28-ounce) can tomatoes, crushed
- 3/4 cup low-sodium chicken broth
- 2 tablespoons fresh parsley, minced
Potato Basil Puree
By Foodiewife, A Feast for the Eyes
At summer's end, our garden has a lot of basil to be used
- 2 cups fresh basil leaves, lightly packed
- 2 pounds large Yukon Gold or white boiling potatoes
- 1 cup half-and-half
- 3/4 cup freshly grated Parmesan cheese, plus extra for serving
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 clove of garlic (optional)
Pressure Cooker 5-Minute Macaroni & Cheese with Tomatoes & Panko Herb crust
By Foodiewife, A Feast for the Eyes
Pressure Cooking is something I've been doing for 15 years
- TOPPING:
- 2 cups (8-ounces) elbow macaroni
- 2 cups water
- Salt & pepper
- 1 teaspoon dry mustard
- Pinch cayenne pepper
- 1 (12-ounce) can evaporated milk*
- 1 cup (4-ounces) sharp cheddar cheese, shredded
- 1 cup (4-ounces) Monterey Jack cheese, shredded
- 1 can petite drained diced tomatoes (optional)
- 1/2 stick unsalted butter
- 1 cup panko crumbs
- 3 sprigs fresh thyme