Gazelle's profile page
Recipes
Homemade Tangy BBQ Sauce
By Gazelle
Makes about 1 1/2 cups Heat a splash of olive oil in a medium sauce pan over medium heat
- 1/2 tablespoon olive oil
- 1/4 medium red onion, diced
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1/2 teaspoon cumin
- 1 (8-ounce) can tomato puree or sauce (no spices)
- 2 tablespoons packed brown sugar
- 1 tablespoon cider vinegar
- 1 tablespoon molasses
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon or brown mustard
- 1 teaspoon salt
- 1 teaspoon liquid smoke (optional)
Easy Spinach Lentil Soup
By Gazelle
"This lentil soup is easy and delicious
- 4 strips bacon, chopped
- 1 cup shredded carrots
- 1 large onion, chopped
- 1 teaspoon olive oil
- 6 cups chicken broth
- 3 cups water
- 1 cup salsa
- 16 ounces dried lentils, rinsed
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried rosemary
- salt and ground black pepper to taste
- 1 (10 ounce) package fresh spinach, torn
- 1 cup cubed potatoes
Dilly Beloved Chicken Bake
By Gazelle
From the looneyspoons cookbook
- 1/4 cup maple syrup
- 3 tablespoons Dijon mustard
- 2 tablespoons fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon balsamic vinegar
- 2 teaspoons lemon zest
- 1 garlic clove, crushed
- salt and pepper, to taste
- 4 boneless skinless chicken breasts
Yogurt Add In
By Gazelle
just a little snack on different yogurts
- BLACK FOREST
- Dried cherries
- cocoa nibs
- toasted slice almonds
- AUTUMN HARVEST
- apples
- pumpkin pie spice
- granola
- PEACHY KEEN
- peaches
- dates
- pecans
- toasted coconut flakes
- BANANA CREAM PIE
- banana
- cocoa powder or nibs
- crumbled graham cracker
- FIERY FLAPJACKS
- toasted pecans
- chili powder
- maple syrup
Tiramisu Pudding Cakes
By Gazelle
Preheat the oven to 350 F
- 1 stick unsalted butter, cut into small pieces
- 1/2 cup whole milk
- 1 cup granulated sugar
- 1 tbsp pure vanilla extract
- 1/4 tsp salt
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 cup packed light brown sugar
- 2 tbsp unsweetened cocoa powder, plus more for dusting
- 2 tbsp intant expresso powder
- 1 1/4 cups hot water
- 2 tbsp coffee liqueur or dark rum (optional)
- Confectioners sugar for dusting
Marinade, Sweet Italian
By Gazelle
Marinate at least 3 hrs. or up to 6 hrs in refrigerator before grilling
- In food processor, pulse 2 tbsp white wine vinegar
- 1 tbsp vegetable oil
- 2 tsp dried oregano
- salt
- Add 1/2 cup chopped roasted red pepper
- 1/4 cup packed fresh basil
- 1 med. shallot, chopped, pulse until finely chopped.
- Toss with 2 1/2 lbs boneless chicken breasts or pork tenderloin.
Salmon Burgers
By Gazelle
Place the salmon in a food processor and pulse to coarse grind the fish
- 1 1⁄2 lbs skinless salmon fillet, cut into large chunks
- 1 tablespoon grill seasoning (recommended-McCormick's Montreal Steak seasoning)
- 1 tablespoon poppy seed
- 1 tablespoon sesame seeds
- 2 tablespoons dried onion flakes
- 1 ⁄4 cup fresh dill
- extra virgin olive oil, for drizzling
- 1 ⁄2 cup cream cheese, softened
- 3 scallions, chopped
- 1 ⁄2 cup sour cream
- 1 tablespoon lemon juice
- 4 crusty kaiser rolls (or other rolls of choice)
- green leaf lettuce
- sliced beefsteak tomato
- sliced red onion
Pineapple Upside-Down Cake
By Gazelle
1 Heat oven to 350°F. In 9-inch square pan, melt butter in oven
- 1/4 cup butter or margarine
- 2/3 cup packed brown sugar
- 9 slices pineapple in juice (from 14-oz can), drained
- 9 maraschino cherries without stems, if desired
- 1 1/3 cups Gold Medal™ all-purpose flour
- 1 cup granulated sugar
- 1/3 cup shortening
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 egg
The Best Fruit Salad
By Gazelle
made this several times it was very good and easy
- 1 (29 ounce) can peach slices
- 1 (20 ounce) can pineapple chunks
- 1 (3 1/8 ounce) box dry vanilla instant pudding mix
- 1 lb of strawberries, (quartered)
- 1 banana, (sliced)
- 1/2 pint blueberries
- 1 bunch grapes (I use the red ones)
- 1 -2 tablespoon sugar (optional)
Skillet Roasted Cauliflower and Sausage Rigatoni
By Gazelle
The mild flavor of Castelvetrano olives won't overpower this wintry pasta
- 3/4 pound(s) rigatoni
- Kosher salt
- Freshly ground black pepper
- 3 tablespoon(s) olive oil, divided
- 1 head(s) (small) cauliflower, broken into florets and florets halved
- 1/2 pound(s) Italian sausage, casings removed
- 2 carrots, chopped
- 1/2 medium red onion, chopped
- 3 clove(s) (large) garlic, finely chopped
- 2/3 cup(s) dry white wine
- 1 cup(s) packed fresh flat-leaf parsley leaves
- 3 ounce(s) (about 3/4 cup) pecorino cheese, grated, plus more for serving
- 1/2 cup(s) torn pitted green olives (such as Castelvetrano)