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Recipes
Mediterranean Roast Turkey
By sandycon
Holly Rudin-Braschi, Grill Power, Cooking Light MARCH 2006
- 2 cups chopped onion (about 1 large)
- 1/2 cup pitted kalamata olives
- 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons minced garlic
- 1 teaspoon Greek seasoning mix (such as McCormick's)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (4-pound) boneless turkey breast, trimmed
- 1/2 cup fat-free, lower-sodium chicken broth, divided
- 3 tablespoons all-purpose flour
- Thyme sprigs (optional)
Paleo Banana Bread
By sandycon
Instructions Preheat oven to 350F
- 4 Ripe Bananas
- 4 Eggs
- 1/2 cup Coconut Butter
- 4 Tbsp Ghee, softened (or coconut oil)
- 1/2 cup Coconut Flour
- 1 Tbsp Cinnamon
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- Pinch of Sea Salt
Frozen Lemonade Pie
By sandycon
This recipe was given to my husband and myself after we fell in love with the result during a summer vacation to vi...
- 14 ounces sweetened condensed milk
- 6 ounces frozen lemonade concentrate, thawed and undiluted
- 12 ounces frozen whipped topping, thawed
- 18 inches graham cracker pie crust
Guinness Beef Stew
By sandycon
Preheat oven to 325 F, with a rack in the lower third of the oven
- {Note: the recipe suggested avoiding Guinness Extra Stout – it’ll make the stew bitter.}
- 3 tablespoons vegetable oil
- 2 onions, finely chopped
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/4 cups Guinness Draught, divided
- 1 1/2 tablespoons packed dark brown sugar
- 1 teaspoon minced fresh thyme
- 1 (3 1/2 to 4 lb) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
- 1 1/2 lb Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
- 1 lb carrots, peeled and cut into 1-inch pieces
- 2 tablespoons minced fresh parsley
Slow-Cooker Caramel Apple French Toast
By sandycon
1 Heat oven to 300°F. On large cookie sheet, spread bread cubes
- 10 cups cubed (3/4-inch) French or challah bread
- 8 eggs
- 2 cups (1 pint) half-and-half
- 1/2 cup milk
- 1/3 cup packed light brown sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon ground cinnamon
- 8 tablespoons butter, softened
- 3 apples, peeled and coarsely chopped (3/4-inch pieces)
- 1 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1 cup coarsely chopped pecans
- Powdered Sugar, Maple syrup or salted caramel topping, if desired
Super Fluffy Asiago Gluten Free Bagels - Gluten-Free on a Shoestring
By sandycon
To make the starter, place all the starter ingredients in a medium-size bowl, and whisk until well combined
- Ingredients
- STARTER
- 1 1/4 1 1/4 1/4 cups (175 g) Gluten-Free Bread Flour*
- 1 1 1 teaspoon (3 g) instant yeast
- 2 1/2 2 1/2 1/2 tablespoons (30 g) sugar
- 9 1/2 9 1/2 3 95°F)—for (1 cup + 3 tablespoons) warm water (about 95°F)—for best results (by a mile!) measure the water by weight, not volume
- DOUGH
- 2 2 2 cups (280 g) Gluten-Free Bread Flour,* plus more for sprinkling
- 2/3 2/3 2/3 teaspoon (2 g) instant yeast
- 1 1 1 teaspoon (6 g) kosher salt
- Starter
- 2 2 2 tablespoons (28 g) unsalted butter, at room temperature
- 1 1 1 ounce finely grated Parmigiano-Reggiano cheese
- 1 1 for boiling (6 cups water plus 1 tablespoon molasses plus 1 teaspoon kosher salt)
- Egg wash (1 large egg, at room temperature, beaten with1 tablespoon water)
- 6 6 6 ounces Asiago cheese (or another semi-hard cheese), grated
- GLUTEN FREE BREAD FLOUR
- 1 1 cup (140 g) flour
- 100 100 11 1/2 (about 11 1/2 tablespoons) all-purpose gluten-free flour (71%)**
- 25 25 5 grams (about 5 tablespoons) unflavored whey protein isolate (18%)
- 15 15 5 grams (about 5 teaspoons) Expandex modified tapioca starch (11%)
- 1 1 1 CUP (140 g) HIGH-QUALITY ALL-PURPOSE GLUTEN-FREE FLOUR
- 42 42 1/4 grams (about 1/4 cup) superfine brown rice flour (30%)
- 42 42 1/4 grams (about 1/4 cup) superfine white rice flour (30%)
- 21 21 2 1/3 (about 2 1/3 tablespoons) tapioca starch (15%)
- 21 21 2 1/3 (about 2 1/3 tablespoons) potato starch (15%)
- 7 7 1 3/4 (about 1 3/4 teaspoons) potato flour (5%)
- 4 4 2 grams (about 2 teaspoons) xanthan gum (3%)
- 3 3 1 1/2 (about 1 1/2 teaspoons) pure powdered pectin (2%)
- 1 1 1 CUP (140 g) MAKE-IT-SIMPLER ALL-PURPOSE GLUTEN-FREE FLOUR
- 90 90 9 grams (about 9 tablespoons) superfine white rice flour (64%)
- 31 31 3 1/2 (about 3 1/2 tablespoons) potato starch (22%)
- 15 15 5 grams (about 5 teaspoons) tapioca starch (11%)
- 4 4 2 grams (about 2 teaspoons) xanthan gum (3%)
Orange-Cranberry Muffins
By sandycon
Preheat oven to 350F. Prepare a muffin pan by either greasing very well or by lining with paper liners or silicone...
- Ingredients:
- 3/4 cups frozen orange juice concentrate (about 1/2 can), thawed
- Zest from 1 orange (about 2 Tbsp)
- 2/3 cups evaporated cane juice (aka sucanat)
- 1/4 cup extra virgin coconut oil, melted
- 4 eggs
- 1/4 cup coconut flour
- 1 1/2 cups almond flour
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/2 tsp baking soda
- 2 cups fresh or frozen whole cranberries
- 1 cup sliced almonds
Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting
By sandycon
cupcakes from Yankee Magazine, frosting adapted from Martha Stewart
- Cupcakes
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs plus 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 3 1/2 tablespoons boiled cider
- 1/2 cup whole milk, at room temperature
- Frosting
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 6 oz cream cheese (reduced fat is fine), at room temperature
- 2 cups confectioners' sugar, sifted
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
Banana Chocolate PB Ice Cream
By sandycon
Instructions Place the frozen banana slices in the food processor or blender
- 4 Bananas, peeled, frozen, and sliced
- 1 Tbsp Cocoa Powder
- 1/4 cup Nut Butter of choice
Wahoo Grill's Parmesan-encrusted Chicken
By sandycon
Margarine for browning the chicken breasts helps prevent burning the crust like butter or oil and gives a nice gold...
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 1 tablespoon fresh thyme, chopped
- 8 (6-ounce) boneless, skinless chicken breasts
- 2 cups dry bread crumbs
- 3/4 cup grated Parmesan cheese
- 2 teaspoons dry marjoram
- 4 tablespoons margarine, more if needed