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Recipes
Cherry Sheet Cake
By pattie_d
We used frozen cherries to make a fruit-studded cake
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheet
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 pound frozen cherries, thawed and drained
- Confectioners' sugar, for dusting (optional)
Grouper with Puttanesca Sauce
By pattie_d
Heat a nonstick grill pan over medium-high heat
- 4 (6-ounce) grouper or flounder fillets
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 1 1/2 teaspoons olive oil
- 1 cup thinly sliced onion
- 1 tablespoon bottled minced garlic
- 1/4 teaspoon dried oregano
- 1 (28-ounce) can whole tomatoes, drained
- 1/3 cup chopped pitted kalamata olives
- 2 tablespoons capers
- 1/4 cup chopped fresh flat-leaf parsley (optional)
Baked Brie with Pecans
By pattie_d
1 small wheel of Brie or Camembert (about 9 ounces) 1/2 cup pecan pieces 3 tablespoons light-brown sugar 3 tablesp
- Toasted pecans and maple syrup complement the creamy Brie in this hors d'oeuvre. For the best texture, let the cheese cool before topping it with the syrup mixture.
- This recipe is by Everyday Food reader Kathy Quinn of Montclair, New Jersey.
Vegan London Broil
By pattie_d
Sauce -- (such as Bordelaise -- or Miso sauces) Prep time: 30 minutes Place Seitan in an 8-inch square cake pan
- 2 1/2 lb Raw Seitan
- - (2 boxes Seitan Quick Mix) 1/2 ga Water
- 1 1/2 c Tamari soy sauce
- 1 7-inch strip kombu
- -- (sea vegetable) 6 sl Fresh ginger (thin slices)
Pecan Pancakes with Berry Compote
By pattie_d
Combining cooked and fresh berries (good sources of vitamin C and anthocyanins) with vitamin E-filled wheat germ an...
- 2 cups berries
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1/2 cup all-purpose flour, spooned and leveled
- 1/4 cup whole-wheat flour, spooned and leveled
- 1/4 cup wheat germ
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup plain low-fat yogurt
- 2 tablespoons unsalted butter, melted, plus more for pan
- 1 large egg
- 1/2 cup pecans, chopped
Chocolate Mint Layer Cake Makeover
By pattie_d
Line two 9-in. round baking pans with waxed paper
- FILLING:
- 1/4 cup butter, softened
- 1-1/4 cups sugar
- 2 eggs
- 1 container (2-1/4 ounces) prune baby food
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup cake flour
- 1/2 cup baking cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1-1/4 cups buttermilk
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/8 teaspoon mint extract
- 3 to 4 drops green food coloring, optional
- ICING:
- 1 cup (6 ounces) semisweet chocolate chips, melted and cooled
- 2/3 cup fat-free sour cream
- 1 teaspoon vanilla extract
Cod Tacos with Salsa Recipe for 2
By pattie_d
Serves/Makes: 2 Prepare salsa: cut oranges and avocados into 1/2 inch chunks
- 1/3 cup fresh orange, peeled and segmented
- 1/6 pound avocados, peeled and pitted
- 1/3 ounce fresh lime juice
- 1/12 cup sliced green onions
- 1/12 cup chopped cilantro
- crushed red pepper flakes to taste
- salt, to taste
- 2 cod fillets
- 1 1/3 tablespoon olive oil
- lemon-pepper seasoning to taste
- 1/3 ounce fresh lime juice
- corn tortillas
Curried Carrot Spread
By pattie_d
1. In medium covered saucepan cook carrots in small amount of boiling water about 15 minutes or until very tender
- Prep: 20 minutes
- Chill: 4 hours
- Cook: 15 minutes
- 3 cups sliced carrots
- 3/4 cup chopped onion
- 3 cloves garlic, minced
- 2 Tbsp. olive oil or cooking oil
- 1 Tbsp. curry powder
- 1 tsp. ground cumin
- 1 15-oz. can cannellini beans, rinsed and drained
- 3/4 tsp. salt
- Thinly sliced green onion (optional)
- Whole wheat crackers and/or assorted vegetable dippers
Calamari Fritti-Florence Tyler
By pattie_d
Recipe courtesy Tyler Florence
- 1 pound whole squid, cleaned
- 1 cup milk
- 1 large egg
- 6 fresh basil leaves, chopped
- Canola oil, for frying
- 2 cups all-purpose flour
- 2 teaspoons paprika
- Sea salt and freshly ground black pepper
- Lemon wedges, for serving
- Smoked jalapeno aioli, for dipping, recipe follows
- Tomato-basil sauce, for dipping, recipe follows
Ham,Cheese,Beans,Fritatta
By pattie_d
Directions Preheat oven to 350 degrees
- 1 pound green beans trimmed and cut into 1-inch pieces
- 1/2 pound thinly sliced deli ham cut into thin strips
- 2 bunches (12 to 16) thin scallions cut into 1-inch pieces
- 8 large eggs
- 1 cup shredded (about 4 ounces) Fontina cheese