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Recipes
Spiced Cherry-Almond Breakfast Bars
By Gazelle
Line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang
- 1 1/2 cups old-fashioned rolled oats
- 3/4 cup dried cherries, chopped
- 3/4 cup unsalted raw or toasted almonds, chopped
- 1/2 teaspoon ground allspice
- 3/4 cup creamy almond butter
- 1/4 cup honey
Classic Margarita
By Gazelle
In a large jar with a tight-fitting lid, vigorously shake sugar and water until the sugar dissolves, about 1 minute
- 2/3 cup sugar
- 2/3 cup water
- 1 1/2 cups tequila
- 1 cup orange liqueur (such as Cointreau)
- 1 cup fresh lime juice plus 2 tbsp.
- 2 tablespoons kosher salt
- Lime wedges for garnish
Slow Cooker Balsamic Chicken
By Gazelle
Drizzle olive oil into the slow cooker
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves, or more to taste
- salt and ground black pepper to taste
- 1 onion, thinly sliced
- 4 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 cup balsamic vinegar
- 2 (14.5 ounce) cans crushed tomatoes
Frosted Brown Butter Blondies
By Gazelle
Preheat oven to 350°F. Melt butter in a small saucepan over medium-high
- 5 tablespoons unsalted butter
- 3/4 cup brown sugar
- 1/4 cup canola oil
- 2 teaspoons vanilla extract, divided
- 2 large eggs
- 3 ounces whole-wheat flour (about 3/4 cup)
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt, divided
- Cooking spray
- 1 cup powdered sugar
- 3 tablespoons 2% reduced-fat milk
- 3 ounces 1/3-less-fat cream cheese, softened
- 2 ounces bittersweet chocolate, chopped
Roasted Garlic Bread
By Gazelle
Preheat the oven to 350 degrees F (175 degrees C)
- 3 heads garlic
- 2 tablespoons olive oil
- 1 (1 pound) loaf Italian bread
- 1/2 cup butter
- 1 tablespoon chopped fresh parsley (optional)
- 2 tablespoons grated Parmesan cheese (optional)
Dijon Pork with Apples and Cabbage
By Gazelle
Preheat oven to 375 degrees F (190 degrees C)
- 1/2 head green or red cabbage, cored and cut into 1/2-inch-thick wedges
- 2 large apples - cored and sliced into thin wedges
- 5 tablespoons extra-virgin olive oil divided
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 (16 ounce) pork tenderloins
- 1 tablespoon coarse-grain Dijon-style mustard
- 2 tablespoons white wine vinegar
- 2 teaspoons honey
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh parsley (optional)
Pimiento Cheeseburgers
By Gazelle
sandwich very good!!!
- Process; add
- 1 cup sharp cheddar shredded
- 1/4 cup mayo
- 2 oz. cream cheese
- salt and cayenne to taste
- 1 jar sliced pimientos, drained
- Shape, Stuff, and Grill
- 2 lbs ground chuck
- salt and pepper
- 4 slices onion, 1/4-inch thick.
- Assemble With;
- 4 kaiser rolls, split toasted
- 12 strips thick-sliced bacon,
- cooked
- green lettuce leaves
- tomato sliced
Leek and Potato Soup
By Gazelle
Directions Heat the oil and butter in a large pot over medium heat
- 1 tablespoon olive oil
- 2 tablespoons butter (use all olive oil to make vegan/parve)
- 3 leeks (light green and white parts), cleaned and thinly sliced
- 1 large onion, chopped
- 6 cloves garlic, minced
- Salt and pepper
- 1/2 cup dry white wine
- 64 ounces vegetable broth
- 2 1/2 pounds potatoes, quartered (I don't peel them, up to you)
- 1/2 cup sour cream or Greek yogurt (optional)
- White or black truffle oil (optional)
- Chopped parsley
Greek Strudel with Chicken and Rice
By Gazelle
Made this for my family dinner and everyone like it
- 2 tablespoons extra-virgin olive oil
- 6 skinless, boneless chicken thighs (about 1 1/2 pounds), cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 1 teaspoon paprika
- 1 small bulb fennel, cored and chopped, plus 2 tablespoons chopped fronds
- 1 red bell pepper, chopped
- 2 cloves garlic, finely chopped
- 1/2 cup basmati rice
- 1 1/2 cups low-sodium chicken broth
- 1/4 cup sun-dried tomatoes, chopped (not oil-packed)
- 1/4 cup pitted kalamata olives, chopped
- Finely grated zest of 1 lemon
- 3 scallions, thinly sliced
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh oregano
- 4 ounces manouri cheese or goat's-milk feta, crumbled (about 1 cup)
- 8 sheets frozen phyllo dough, thawed
- 1 stick unsalted butter, melted
Loaded Mashed Potato Casserole
By Gazelle
Instructions In a large pot, boil potatoes in salted water until fork tender
- 4 pounds russet potatoes, peeled and cut into quarters
- 1/2 cup sour cream
- 1/4 cup butter
- 1/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups grated cheddar cheese
- 12 slices of cook bacon, crumbled and divided in half
- 1/4 cup green onions sliced