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Recipes
Shrimp, Baked with Tomatoes and Feta
By fireandfrost
Preheat oven to 425 F. Heat the oil in an ovenproof skillet over medium-high heat
- 1 teablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced (2 teaspoons)
- 2 14.5 ounce cans no-salt diced tomatoes w/ juice
- 1/4 cup finely minced fresh flat-leaf parsley
- 1 tablespoon finely minced fresh dill
- 1 1/4 pounds frozed and thawed med shrimp, peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup crumbled feta cheese (about 3 ounces)
Cookies, Molasses Sugar
By fireandfrost
Here’s another recipe that reminds me of fall
- ¾ cup shortening
- 2 teaspoon soda
- 1 cup sugar
- 2 cup flour
- ¼ cup molasses (find this at La Naturaleza health food store)
- ½ teaspoon ground cloves
- 1 egg
- 2 tablespoons finely grated fresh ginger (use a microplane grater for this)
- 1 teaspoon cinnamon
- ½ teaspoon salt
Pancakes, Carrot Cake
By fireandfrost
These cakey flapjacks feature warm spices and bright carrot flavor
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 1/4 cup chopped walnuts, toasted
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground nutmeg
- Dash of ground cloves
- Dash of ground ginger
- 1/4 cup brown sugar
- 3/4 cup low-fat buttermilk
- 1 tablespoon canola oil
- 1 1/2 teaspoons vanilla extract
- 2 large eggs, lightly beaten
- 2 cups finely grated carrot (about 1 pound)
- Cooking spray
- 3 tablespoons butter, softened
- 2 tablespoons honey
Juice, Pitaya
By fireandfrost
Cut pitaya in half. Scoop out center with a spoon
- 1 pitaya (like a soft potato)
- 4 or 5 limes
- 2 to 5 cups water
- 1 cup sugar
Chicken Breast, Apple Stuffed
By fireandfrost
"This is a great dish for the fall
- 2 skinless, boneless chicken breats
- 1/2 cup chopped apple
- 2 tablespoons shredded cheddar cheese
- 1 tablespoon italian-style dried bread crumbs
- 1 tablespoon butter
- 1/4 cup dry white wine
- 1/4 cup water
- 1 tablespoon water
- 1 1/2 teaspoons cornstarch
- 1 tablespoon chopped fresh parsley, garnish
Bread, Rich Cornbread
By fireandfrost
Cream the butter and sugar together first then add the eggs one at a time
- 1 cup butter, melted
- 1 cup white sugar
- 4 eggs
- 1 (15 oz) can cream-style corn
- 1/2 can (4 oz) chopped green chile peppers, drained
- 1/2 cup shredded Monterey Jack Cheese
- 1/2 cup shredded Cheddar cheese
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1/4 teaspoon salt
Butter, Roasted Garlic
By fireandfrost
Preheat oven to 300 degrees F
- 5 small heads of garlic (4 large heads)
- 1 tablespoon olive oil
- 1 1/2 cups (3 sticks) unsalted butter, room temp
Cake, Hummingbird
By fireandfrost
Make the cake: Preheat the oven to 350 degrees F
- For the Frosting:
- Unsalted butter, for greasing
- 2 3/4 cups all-purpose flour, plus more for dusting
- 1 cup pecan pieces
- 3 ripe bananas, chopped
- 1/2 cup finely chopped fresh pineapple
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground ginger
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 3/4 cups granulated sugar
- 1 cup vegetable oil
- 2 packages cream cheese (8 ounces each), at room temperature
- 12 tablespoons unsalted butter, cubed, at room temperature
- 2 cups confectioners' sugar
- 1 tablespoon finely grated lemon zest
- 1 teaspoon vanilla extract
Salad, Summer Tomato
By fireandfrost
By: PEGGYLEBLANC "This recipe is great ending to a hot summer day
- 1 pint cherry tomatoes, halved
- 1 pint yellow pear tomatoes, halved
- 1/4 cup chopped green onions
- 1 clove garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped cilantro
- freshly ground black pepper to taste
- ground red pepper to taste
- salt to taste
Rice, Southeast Asian Fried
By fireandfrost
Save leftover brown rice to prepare this take on a Thai-style stir-fried one-dish meal
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon less-sodium soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sambal oelek (ground fresh chile paste), divided
- 1/4 teaspoon salt, divided
- 2 large eggs, lightly beaten
- 1 bunch green onions
- 2 tablespoons peanut oil, divided
- 2 1/2 cups cooked and cooled brown rice
- 1/4 cup vertically sliced shallots
- 2 (4-ounce) skinless, boneless chicken thighs, cut into 1/2-inch pieces
- 1 (6-ounce) skinless, boneless chicken breast, cut into 1/2-inch pieces
- 2 cups broccoli florets
- 1 cup julienne-cut red bell pepper
- 1 1/2 teaspoons minced garlic
- Cooking spray
- 2 bacon slices, cooked and crumbled
- 4 lime wedges