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Recipes
Vegan and Gluten Free Banana Bread
By sandy_h
Preheat oven to 350 degrees
- 1 3/4 cups gluten free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar or coconut sugar
- 1/3 cup coconut oil or organic canola oil
- 2 very ripe bananas
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 3/8 cup water
Savory Corn Pudding
By sandy_h
Southern Living November 2017
- 3 3 3 Tbsp all-purpose flour
- 2 2 2 Tbsp granulated sugar
- 2 2 2 tsp baking powder
- 2 2 2 tsp kosher salt
- 6 6 6 large eggs
- 2 2 2 cups heavy cream
- 1/2 1/2 1/2 cup salted butter, melted and cooled
- 2 2 2 Tbsp canola oil
- 6 6 8 cups fresh corn kernels (from 8 ears)
- 1/2 1/2 1 cup chopped sweet onion (from 1 onion)
- 2 2 2 Tbsp chopped fresh thyme, divded
Broccoli-Artichoke Casserole
By sandy_h
From Cooking Light November 2018
- Cooking spray
- 1 1/2 cups plus 1 Tbsp canola oil, divided
- 2 medium shallots, thinly sliced and separated into rings (about 1 1/2 cups)
- 1/4 cup all-purpose flour, divided
- 8 cups chopped broccoli florets
- 1/4 cup water
- 1/2 cup finely chopped yellow onion
- 2 tsp minced garlic
- 1/4 cup dry white wine
- 1 3/4 cups whole milk
- 2 1/4 oz Gruyere cheese, shredded (about 1/2 cup plus 1 Tbsp)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 (9-oz) pkg frozen artichoke hearts, thawed and chopped (about 1 1/2 cups)
Shrimp and Avocado in a Tequila-Tomato Sauce
By sandy_h
From The Washington Post
- 3 tablespoons cold unsalted butter
- 1 medium bulb fennel
- 1 1/4 pounds peeled and deveined large shrimp (defrosted, if frozen)
- 1/2 cup tequila
- 2 ripe avocados
- 1 (28-ounce) can no-salt-added whole tomatoes, preferably fire-roasted
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1/2 bunch cilantro
- 2 limes
Chicken with Pineapple and Cashew Nuts
By sandy_h
• Cut chicken into small cubes
- 1 pound boneless chicken breasts
- 2 slices ginger root
- 1 Tablespoon soy sauce
- 1 Tablespoon sherry
- 1 teaspoon cornstarch
- 2 Tablespoons oil
- 4 ounces cashews
- 1 can pineapple tidbits (about 8 oz)
Deviled Crab Melts
By sandy_h
Southern Living May 2018
- 8 8 8 sourdough bread slices
- 8 8 8 sourdough bread slices
- 8 8 8 sourdough bread slices
- 24 24 24 oz fresh lump crabmeat, drained and picked over
- 24 24 24 oz fresh lump crabmeat, drained and picked over
- 24 24 24 oz fresh lump crabmeat, drained and picked over
- 1 1 1 cup mayonnaise
- 1 1 1 cup mayonnaise
- 1 1 1 cup mayonnaise
- 2 2 2 Tbsp chopped fresh cilantro
- 2 2 2 Tbsp chopped fresh cilantro
- 2 2 2 Tbsp chopped fresh cilantro
- 2 2 2 Tbsp chopped fresh basil, plus basil leaves for topping
- 2 2 2 Tbsp chopped fresh basil, plus basil leaves for topping
- 2 2 2 Tbsp chopped fresh basil, plus basil leaves for topping
- 1 1/2 1 1/2 1 tsp lime zest (from 1 lime)
- 1 1/2 1 1/2 1 tsp lime zest (from 1 lime)
- 1 1/2 1 1/2 1 tsp lime zest (from 1 lime)
- 1 1 1 tsp kosher salt
- 1 1 1 tsp kosher salt
- 1 1 1 tsp kosher salt
- 1/4 1/4 1/4 tsp chili powder
- 1/4 1/4 1/4 tsp chili powder
- 1/4 1/4 1/4 tsp chili powder
- 1/8 1/8 1/8 tsp cayenne pepper
- 1/8 1/8 1/8 tsp cayenne pepper
- 1/8 1/8 1/8 tsp cayenne pepper
- 5 5 1/4-inch-thick plum tomatoes, cut into 1/4-inch-thick slices
- 5 5 1/4-inch-thick plum tomatoes, cut into 1/4-inch-thick slices
- 5 5 1/4-inch-thick plum tomatoes, cut into 1/4-inch-thick slices
- 8 8 2 oz Monterey Jack cheese, shredded (about 2 cups)
- 8 8 2 oz Monterey Jack cheese, shredded (about 2 cups)
- 8 8 2 oz Monterey Jack cheese, shredded (about 2 cups)
Chocolate Raspberry Cupcakes
By sandy_h
Made them for Marissa's 20th birthday and everyone loved them!
- For Chocolate Raspberry Cake:
- 21 oz can raspberry pie filling
- 1/4 cup sour cream
- 3 eggs
- 1 teaspoon vanilla
- Devil’s Food Cake Mix
- 1 teaspoon cinnamon
- 1/2 teaspoon baking soda
- (high altitude, add 1/4 cup flour)
- For Raspberry Buttercream:
- 8 oz cream cheese
- 1/2 cup butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1/3 cup frozen raspberries, thawed and strained
Slow-Roasted Salmon
By sandy_h
From Michael Symon
- For the salmon:
- 1 tablespoon coriander seed
- 1/4 cup honey
- 1 orange (juiced)
- 1 cup water
- 1 side of salmon (skimmed and deboned)
- Extra virgin olive oil
- Salt and pepper
- For the almond basil pesto:
- 1/2 cup blanched almonds (lightly toasted)
- 1 bunch basil (leaves torn)
- 2 garlic cloves (peeled)
- 1/3 cup extra virgin olive oil (plus more if needed)
- Salt and pepper
- For the avocado salad:
- 1/4 cup extra virgin olive oil
- 1 orange (juice and zest)
- 2 tablespoons champagne vinegar
- 1/2 shallot (sliced thinly)
- 2 avocados (diced)
- 1 fresno chili (minced)
Starbucks Lemon Cake
By sandy_h
Tastes like Starbucks lemon cake!
- For cake:
- 1 1/2 cups flour
- 1 (3.4 oz.) package, instant Lemon pudding mix
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 eggs
- 1 cup sugar
- 2 Tablespoon. butter, softened
- 1 teaspoon vanilla
- 2 teaspoon lemon extract
- 1/3 cup fresh lemon juice
- 1/2 cup oil
- 3/4 cup plain Greek yogurt
- Zest of one lemon
- For frosting:
- 3 Tablespoons. Butter, soft but not melted
- 1 1/2 cups powdered sugar
- 3 Tablespoons lemon juice
- 1 teaspoon lemon extract
Pumpkin Pie Bars
By sandy_h
From Kraft Foods
- 1 1/3 cups flour
- 1/2 cup firmly packed brown sugar
- 3/4 cup granulated sugar, divided
- 3/4 cup (1 1/2 sticks) cold butter or margarine
- 1 cup old-fashioned or quick-cooking oats, uncooked
- 1/2 cup chopped Planters pecans
- 1 package (8-ounce) Philadelphia cream cheese, softened
- 3 eggs
- 1 can (15-ounce) pumpkin
- 1 tablespoon pumpkin pie spice
- Note: If you can’t find pumpkin pie spice, combine 1 teaspoon each ground cinnamon, ground nutmeg, and allspice.