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Recipes
Crispy Waldorf Salad
By mm_food4me
STEP 1 Heat oven to 350 degrees
- 1 cup pecan halves
- 1 one-pound fennel bulb, trimmed
- 2 tablespoons plus 1 teaspoon freshly squeezed lemon juice
- 1 Granny Smith apple
- 1 medium bunch seedless red grapes, halved (about 1 1/2 cups)
- 4 stalks celery, strings removed, thinly sliced crosswise
- 6 to 8 escarole leaves, stacked and cut crosswise into thin strips
- 1/4 cup chopped fresh dill
- 1/4 cup plain yogurt
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
Oreo Cupcakes
By mm_food4me
In this recipe there is Oreo's in the cake, in the frosting, and at the bottom is a Oreo surprise
- 1 package Oreo Cookies, regular size
- 1 package Mini Oreo Cookies, for decoration (optional)
- 1 package chocolate cake mix (mix according to directions on box)
- 8 ounces cream cheese, room temperature
- 1/2 cup butter (1 stick), room temperature
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
- cupcake liners
Roasted Delicata Squash
By mm_food4me
Delicata are much smaller than most winter squash, making them substantially easier to get home from the market and...
- 2-4 delicata squash, depending on size (~1.5 lbs)
- 2 tbsp olive oil
- salt to taste
MAPLE BANANA FROZEN YOGURT
By mm_food4me
Put all the ingredients in a blender and blend until smooth
- 2 rice bananas
- 16 oz maple yogurt (I use Brown Cow Cream Top)
- 1 tsp vanilla
Super Healthy Cleansing Green Soup
By mm_food4me
Put the olive oil in a pan and add the onion, garlic, leeks and celery over a medium heat
- 1 tbs olive oil
- 1 onion, chopped
- 3 leeks, chopped
- 1 clove of garlic, crushed
- 3 sticks of celery, chopped
- 1 bag of watercress, rocket and spinach
- 1 or 2 tbs of vegetable stock
- pepper
- coriander to garnish
Italian Chard Stuffing
By mm_food4me
Sunset NOVEMBER 2008
- 3/4 loaf (3/4 lb.) French bread
- 1 1/2 cups nonfat milk
- 2 pounds Italian sausages
- 1 cup chopped parsley
- 1 garlic clove, minced or pressed
- 1 medium onion, chopped
- 1/2 cup finely chopped celery
- 1 1/2 pounds green Swiss chard, stem ends trimmed, coarsely chopped
- 1 1/2 cups freshly grated parmesan cheese
- 1 1/2 teaspoons dried basil
- 1/4 teaspoon dried rubbed sage
- 1/4 teaspoon dried rosemary
- Salt
Pan Steamed Romanesco Broccoli with Roasted Fingerling Potatoes
By mm_food4me
Preheat oven to 400 degrees
- Romanesco Broccoli dish:
- 1 medium leek
- 2 small heads Romanesco broccoli
- 1 large garlic clove
- 1.5 tbsp water
- 1.5 Meyer lemon juice & zest
- Roasted Fingerling Potatoes:
- 1/2 lbs fingerling potatoes
- 2-3 sprigs fresh rosemary
Orange Scented Green Beans
By mm_food4me
Fill a pan with 2 inches water and bring to a boil
- Peel of 1 orange
- 2 pounds trimmed green beans, available in produce department
- 2 tablespoons butter
- Salt
- 3 tablespoons fresh chives, snipped
Jicama Sticks
By mm_food4me
Instructions Place the jicama in a medium bowl
- 1 medium jicama, peeled and sliced
- 2 limes, juiced
- 1 teaspoon seasoning (cayenne, paprika, chili powder)
Snickerdoodle Blondies
By mm_food4me
adapted from Dozen Flours, posted from Crepes of Wrath i made these today and all i can say is WOW!
- 2 2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon grated or ground nutmeg
- 1 teaspoon salt
- 2 cups packed brown sugar
- 1 cup butter, room temperature2 eggs, at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons granulated sugar
- 2 teaspoons cinnamon
- a pinch nutmeg