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Recipes
Corn Casserole
By Christopher
Cook Time:55 minLevel: EasyYield: 6 to 8 servings
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) butter, melted
- 1 to 1 1/2 cups shredded Cheddar
Flourless Peanut Butter Cake with Chocolate Buttercream
By Christopher
1. Preheat oven to 350 degrees F
- Flourless Peanut Butter Cake:
- ▪ 1 cup natural peanut butter
- ▪ 1 cup dark brown sugar, packed
- ▪ 1/2 cup skim milk
- ▪ 1/4 cup neutral-flavored vegetable oil
- ▪ 1 teaspoon baking soda
- ▪ 3/4 teaspoon baking powder
- ▪ 1/2 teaspoon pure vanilla extract
- ▪ 1/4 teaspoon salt
- ▪ 4 large eggs, separated
- Chocolate Buttercream Frosting:
- ▪ 1 cup salted butter, softened
- ▪ 1-3/4 cups confectioners’ sugar
- ▪ 4 ounces semisweet or bittersweet chocolate, melted and cooled slightly
- ▪ 1/4 teaspoon pure vanilla extract
Poached Trout
By Christopher
Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan
- 3 cups water
- 1 cup white wine
- 1 celery rib, chopped
- 1 carrot, peeled, and chopped
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 bay leaf
- 6 peppercorns
- 1 teaspoon salt
- 3/4 pound trout filet
- 1 lemon, sliced
OVEN BAKED PARMESAN POTATOES
By Christopher
Place potato cubes in bag
- In large plastic bag put the following:
- Peel (optional) & cube (1") 4-5 med. potatoes, wash & drain
- 2-3 tbsp. Rice flour
- 2 tbsp. Parmesan cheese, grated
- 1/2 tsp. paprika
- Salt & pepper, if desired
Fluffy French Toast
By Christopher
By: Bonnie "This French toast recipe is different because it uses flour
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 pinch salt
- 3 eggs
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon white sugar
- 12 thick slices bread
FRESH CRANBERRY ORANGE RELISH
By Christopher
Put washed, drained cranberries in a food processor with 1 orange which has been quartered with all seeds being rem...
- 1 12 oz pkg fresh cranberries
- 1 orange
Risotto with Butternut Squash and Sage
By Christopher
Bon Appétit (October 2008)
- SQUASH
- 3 tablespoons unsalted butter
- 4 cups 1/2- to 3/4-inch cubes peeled and seeded butternut squash (from 2 lb squash)
- 1.5 teaspoon golden brown sugar
- Salt and pepper
- RISOTTO
- 3 cups low-salt chicken broth you’ll probably need more of these broths
- 3 cups beef broth
- 1 1/2 tablespoons olive oil
- 3 slices bacon, cut into 1/2 inch pieces
- 3/4 cup chopped shallots (about 5 large)
- 3/4 teaspoon finely chopped fresh sage
- 1/2 teaspoon finely chopped fresh thyme
- 2 cups arborio rice
- 1/3 cup dry Riesling just use whatever white you’ve got on hand and be done with it - probably double this too
- 2 tablespoons chopped fresh Italian parsley
- Freshly grated Parmesan cheese
Moe's Fabulous Mashed Potatoes
By Christopher
Place the potatoes into a large pot, and cover with salted water
- 1 pound Yukon Gold potatoes, peeled and quartered
- 1/2 cup whole milk
- 1/4 cup butter, cut into pieces
- 1 pinch ground nutmeg
- kosher salt to taste
- ground white pepper to taste
Lentil Salad W/Curried Mango Yogurt Dressing
By Christopher
Recipe #278503 | 45 min | 15 min prep | add private note (0) RATE IT NOW Print Recipe By: carolinajen4 Jan 13, ...
- SALAD
- 1 1/2 cups lentils
- 1 cup onion, chopped
- 2 garlic cloves, chopped
- 4 cups water
- 1 cup red bell pepper, finely chopped (can use green)
- 1 cup celery, finely chopped
- 1 cup red onion, finely chopped
- CURRIED MANGO YOGURT DRESSING
- 1 cup plain nonfat yogurt or low-fat plain yogurt
- 3 tablespoons prepared mango chutney (I LOVE Trader Joes!)
- 1 1/2 teaspoons curry powder
- 2 teaspoons red onions, finely minced
- 1 tablespoon fresh lime juice
Ellie's Peanut Butter Bars
By Christopher
Combine peanut butter, butter and vanilla in a large bowl, beat wiht electric beater until well-blended, beat in su...
- 1 cup crunchy peanut butter
- 2/3 cup butter or margarine, softenend
- 1 tsp vanilla
- 2 cups firmly packed light brown sugar (1 box)
- 3 eggs
- 1 cup flower
- 1/2 tsp salt
- 3/4 cup sifted 10x sugar
- 2 tsp water (or more if needed)
- 1/4 cup semisweet choclate chips
- 1 tsp shortening (or margarine)