Sandycon's profile page
Recipes
Stuffed Peppers
By sandycon
Preheat the oven to 350 degrees F
- 6 green bell peppers, tops removed and seeded
- 4 tablespoons grapeseed oil
- 1 white onion, diced
- 1 cup sliced mushrooms
- 2 teaspoons freshly chopped garlic
- 1 zucchini, diced
- 1 yellow squash, diced
- 2 cups cooked wild rice
- 1 (14-ounce can) tomatoes, drained
- 1 cup diced red and green peppers
- Salt and freshly ground black pepper
- 2 tablespoons tomato paste
- 1 cup fresh arugula or spinach
- 2 teaspoons freshly chopped tarragon leaves
- 1/2 cup grated Parmesan, to finish
Starbucks-Style Gluten Free Morning Buns
By sandycon
In a blender or food processor, place the orange zest and sugar, and process until combined and very fragrant
- BUNS
- 1 Zest of 1 orange
- 1/4 1/4 1/4 cup (50 g) granulated sugar
- 3 3 3 cups (420 g) Gluten Free Bread Flour*, plus more for sprinkling
- 1/4 1/4 1/4 teaspoon cream of tartar
- 1 1 1 teaspoon ground cinnamon
- 1 1 1 teaspoon (3 g) instant yeast
- 1/2 1/2 1/2 teaspoon (3 g) kosher salt
- 2/3 2/3 1/3 95°F) (5 1/3 fluid ounces) warm milk (about 95°F)
- 2 2 2 eggs (120 g, out of shell) at room temperature, beaten
- 4 4 4 tablespoons (56 g) unsalted butter, melted and cooled
- FILLING
- 3 3 3 tablespoons (42 g) unsalted butter, melted
- 3/4 3/4 1 cup (164 g) packed light brown sugar, mixed with 1 teaspoon ground cinnamon
- 1 wash, for brushing (1 egg + 1 tablespoon water, beaten well)
- VANILLA GLAZE
- 1 1 1 cup (115 g) confectioners’ sugar
- 2 2 2 ounces cream cheese, at room temperature
- 1/2 1 1/2 vanilla bean (can replace with 1 teaspoon pure vanilla extract)
- Warm water by the half-teaspoon, as necessary
French Apple Tart
By sandycon
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (11/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
- 4 Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum, or water
No-Bake Chocolate Custard
By sandycon
In a small saucepan, combine the milk and 2 tablespoons of the sugar and heat until steaming and the sugar is disso...
- 1/4 cup milk
- 3 tablespoons sugar
- 1 large egg yolk
- 3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
- Pinch of salt
- 2 tablespoons unsalted butter, softened
- 1/2 cup heavy cream
- Pinch of ground cinnamon
The Paleo Mom
By sandycon
1. Line a baking sheet or large plate with parchment paper or wax paper
- 2 oz Semisweet or Bittersweet Chocolate
- 1 Tbsp Extra Virgin Coconut Oil
- 1/4 cup Shredded Unsweetened Coconut
- 1/2 cup Sliced Almonds
- 1/4 cup Walnuts, chopped
Slow-Cooker Meatballs and Marinara
By sandycon
Microwave the meatballs on a large plate or in a casserole dish to contain the rendering fat
- 2 2tablespoons 2tablespoons olive oil
- 2 2 2 onions, chopped fine
- 2/3 2/3cup 2/3cup tomato paste (see note)
- 8 8cloves 8cloves minced garlic (see note)
- 1 1tablespoon 1tablespoon dried oregano
- 1/2 1/2teaspoon 1/2teaspoon red pepper flakes
- Salt
- 1/2 1/2cup 1/2cup red wine
- 2 2 cans 2 (28-ounce) cans crushed tomatoes
- 1 1cup 1cup grated Parmesan cheese
- 1/2 1/2cup 1/2cup shredded mozzarella cheese
- 1/4 1/4pound 1/4pound Italian sausage, casings removed
- 2 2large 2large eggs
- 1 1/4 1 1/4pounds 85 85 percent lean ground beef
- 3 3tablespoons 3tablespoons heavy cream
- 2 2tablespoons 2tablespoons finely chopped fresh basil
Pineapple Cheese Coffeecake
By sandycon
Bread machine method: Have liquid ingredients at 80F and all other ingredients at room temperature
- For the dough:
- 1/2 cup sour cream
- 3 tablespoons butter, room temperature
- 2 eggs, room temperature
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 3 cups all-purpose flour
- 2 1/4 teaspoons active-dry yeast
- For the pineapple cheese filling:
- 1 (8 1/2-ounce) can crushed pineapple, drained, juice reserved
- 1 (8-ounce) package cream cheese
- 1 egg
- 1 tablespoon sugar
- 1/8 teaspoon salt
- For the glaze:
- 1 1/4 cups powdered sugar
- reserved pineapple juice
Sauteed Spinach with Gold Raisins and Toasted Pine Nuts
By sandycon
In a medium saucepan over medium heat, add the oil and heat
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon minced shallots
- 1/2 teaspoon minced garlic
- 1 1/2 tablespoons golden raisins (or currants), plumped in water
- 1 1/2 tablespoons pine nuts, toasted
- 2 dashes sherry vinegar or fresh lemon juice
- 1 teaspoon butter
- 5 cups packed baby spinach
- Sea salt and freshly ground pepper
Halloween Buddies
By sandycon
Into large bowl, measure cereal; set aside
- 4 1/2 cups Corn Chex® cereal
- 1/2 cup semisweet chocolate chips (3 oz)
- 1/4 cup peanut butter
- 2 tablespoons butter or margarine
- 1/2 teaspoon vanilla
- 3/4 cup powdered sugar
- 1 cup candy corn
- 1 cup salted cocktail peanuts
Chicken, Cashew, and Red Pepper Stir-Fry
By sandycon
Barbara Lauterbach, Cooking Light APRIL 2009
- 3 3/4 teaspoons cornstarch, divided
- 2 tablespoons low-sodium soy sauce, divided
- 2 teaspoons dry sherry
- 1 teaspoon rice wine vinegar
- 3/4 teaspoon sugar
- 1/2 teaspoon hot pepper sauce (such as Tabasco)
- 1 pound chicken breast tenders, cut lengthwise into thin strips
- 1/2 cup coarsely chopped unsalted cashews
- 2 tablespoons canola oil
- 2 cups julienne-cut red bell pepper (about 1 large)
- 1 teaspoon minced garlic
- 1/2 teaspoon minced peeled fresh ginger
- 3 tablespoons thinly sliced green onions