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Granola

Granola

By

Mad Hungry with Lucinda

  • Makes 2 quarts
  • * 1 pound rolled oats
  • * 1 cup shredded, unsweetened coconut (or sweetened, if you prefer)
  • * 1/2 cup slivered almonds
  • * 1/4 cup sesame seeds
  • * 1/2 cup wheat germ
  • * 1/2 teaspoon coarse salt
  • * 1/2 cup safflower oil
  • * 1/2 cup honey
  • * 1/3 cup water
  • * 1 1/2 teaspoons pure vanilla extract
  • * 1/2 cup golden raisins
  • * 1/2 cup dried cranberries, blueberries, or other dried chopped fruit
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Baked French Toast with Fruit

Baked French Toast with Fruit

By

from Penzeys

  • 1 small loaf day-old French bread (or about 1/2 of a large loaf)
  • 5 eggs
  • 3 TB. sugar
  • 1 tsp. PURE VANILLA EXTRACT
  • 21/2 Cups whole milk
  • 1/4 Cup flour
  • 6 TB. packed brown sugar
  • 1/2 tsp. PENZEYS CINNAMON
  • 1/4 Cup (1/2 stick) butter
  • 1 Cup blueberries
  • 1 Cup strawberries, sliced
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Butter Pie Crust

Butter Pie Crust

By

From Martha

  • 2 1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 cup cold unsalted butter cut into small pieces
  • 1/4 to 1/2 cup water
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Dr. Andrew Weil’s Pasta Puttanesca with Tuna

Dr. Andrew Weil’s Pasta Puttanesca with Tuna

By

In a large bowl, combine the tomatoes, olive oil, red pepper flakes, capers, olives, garlic and basil

  • Ingredients
  • 2 (28 oz) cans Italian tomatoes, drained and crushed
  • 4 tbsp extra virgin olive oil
  • 1 tsp dried hot red pepper flakes
  • 2 tbsp capers
  • 1/2 cup black olives, pitted and chopped
  • 3 mashed garlic cloves
  • 2 tbsp fresh basil leaves, minced
  • 1 lb dried pasta
  • 1/4 cup Parmesan cheese, grated
  • 1 package/can of healthy pouch/canned tuna (low-mercury type)
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Gin bucket

Gin bucket

By

from Joanne French

  • Gin which = 750 ml or:
  • Here in the recipe .. finally!
  • 1 – lemonade concentrate
  • 1 – limeade concentrate
  • 1 – 2 liter Fresca
  • 1 quart = 32 ounces
  • 1 fifth = 25.6 ounces (which is really 1/5 gallon)
  • I bought the quart & used 3/4
0/5 (0 Votes)

Yellow cake

Yellow cake

By

Sift dry ingredients. Cream butter

  • 3 cups sifted all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temp
  • 2 cups sugar
  • 4 eggs
  • 1 1/4 cup buttermilk
  • 1 1/2 teaspoons vanilla
0/5 (0 Votes)

White Bean Turkey Chili

White Bean Turkey Chili

By

From Fitness Pal

  • 1 tablespoon canola oil
  • 2 cups diced yellow onion (about 2 medium)
  • 1 1/2 tablespoons chili powder
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 3 (15.8-ounce) cans Great Northern beans, rinsed and drained (certified gluten-free if necessary)
  • 4 cups fat-free, less-sodium chicken broth
  • 3 cups chopped cooked turkey
  • 1/2 cup diced seeded plum tomato (about 1)
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 lime wedges (optional)
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Eggcellent Casserole

Eggcellent Casserole

By

from Penzeys

  • 1 lb. bulk sausage (or 1 lb. ground pork mixed with 1 TB. BREAKFAST SAUSAGE SEASONING)
  • 2 Cups sliced fresh mushrooms (8 oz. container whole mushrooms)
  • 6 Cups cubed French bread, divided (2/3-1 baguette, depending on size)
  • 2 Cups cheddar cheese, divided
  • 1 Cup chopped tomatoes, divided (1 large)
  • 10 eggs, lightly beaten
  • 3 Cups milk
  • 2 tsp. REGULAR MUSTARD POWDER
  • 1/2 tsp. salt
  • 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 1 tsp. MURAL OF FLAVOR or SUNNY PARIS SEASONING, optional
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Roasted Beet and Pistachio Salad with Cumin

Roasted Beet and Pistachio Salad with Cumin

By

Joanne Weir

  • 8 8 1 1/2 to 2 about 1 1/2 to 2 pounds
  • 2 to 3 2 to 3 3 tablespoons extra virgin olive oil
  • 1 1/2 1 1/2 1/2 tablespoons freshly squeezed lemon juice
  • 2 2 2 teaspoons toasted cumin seeds
  • 1 1 1 tablespoon chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 1/2 1/2 1/2 cup toasted and salted pistachios
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Strawberry Spinach Salad

Strawberry Spinach Salad

By

from Penzeys

  • Dressing:
  • 1 lb. fresh spinach
  • 1 quart strawberries-cut in halves or thirds
  • 1 Cup pecans or walnuts-(sprinkle with 1/2 tsp. PENZEYS CINNAMON or 2 tsp. CINNAMON-SUGAR if desired) and roast for 10 minutes or so at 350°
  • 3 TB. white wine vinegar (you may also use raspberry vinegar)
  • 1/4 Cup sugar
  • 1/2 Cup vegetable oil (Patty uses salad oil)
  • 1/4 tsp. REGULAR MUSTARD POWDER
  • 1 TB. WHOLE BLUE POPPY SEEDS
  • dash salt
0/5 (0 Votes)