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Recipes
LEMON-ALMOND WAFFLES
By shygirl
Preheat the waffle maker. Lightly spray the waffle grills with vegetable oil cooking spray
- LEMON HONEY:
- 1/2 cup honey
- 2 tbsp. fresh lemon juice
- Zest of one large lemon
- Waffles:
- 2 large eggs, separated, at room temperature
- 2 cups unsweetened vanilla-flavored almond milk
- 3 tbsp. sugar
- 1 tsp. pure vanilla extract
- 3/4 tsp. pure almond extract
- zest of one large lemon
- 1 1/2 cups all-purpose flour
- 1/2 cup almond flour
- 2 tsp. baking powder
- 1/4 tsp. fine sea salt
- 1 stick unsalted butter, melted
- 3/4 cup mini chocolate chips, optional
- Special Equipment: Waffle maker
Raspberry Cheesecake Bars
By shygirl
Our Makers See All Our Makers We ♥ Makers AddtoFavorites AddtoFavorites AddToGroceryList AddToGroceryList ...
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 1/4 cups all-purpose flour
- 1 (8-oz.) pkg. cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon almond extract
- 1 egg
- 4 tablespoons seedless red raspberry jam
PLUM TART
By shygirl
This buttery seasonal fresh fruit tart has all the yum of the original and only half the fat!!
- 1 1/2 cups plus 1 Tbs. all purpose flour
- 1/2 tsp salt
- 7 Tbs, cold butter, cut into small pieces
- 3-4 Tbs ice water
- 1/2 cup sugar
- 1/4 tsp ground cinnamon
- 1 1/2 #'s ripe plums, pitted, quartered, about 5 cups
- 1/4 cup reduced-sugar apricot preserves
- 1/4 tsp. almond extract
BREAKFAST POPOVERS WITH ITALIAN SAUSAGE
By shygirl
Place an oven rack in the center of the oven and preheat to 400 deg
- Butter for greasing the pan
- 2 tbsp. extra-virgin olive oil
- 2 (3 to 4 oz.) sweet or spicy Italian sausage links, casings removed
- 2 cloves garlic, minced
- 1 cup shredded smoked mozzarella (4 ounces)
- 4 large eggs, at room temperature
- 2 cups milk, at room temperature
- 1 1/2 cups all-purpose flour
- 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup.
- 3 tbsp. chopped fresh basil
- 1 1/2 tsp. Kosher salt
- 1/2 tsp. freshly ground black pepper
- Maple syrup for drizzling
- Special Equip. One 12-cup nonstick muffin pan, each cup about 1/2 cup capacity, or a 12 cup popover pan, each cup about 1/2 cup capacity
Apple Butter (NO sugar)
By shygirl
I don't know about you, but where I live apples are delicious and plentiful in the late-summer and early-fall
- You'll need:
- Enough apples to fill your crock-pot or slow-cooker (I filled a 5-quart crock-pot). Use any variety you like. I've used a combination of all different kinds...it doesn't seem to matter and it always tastes amazing.
- 2-3 tsp ground cinnamon
COLESLAW {KFC} (This is outstanding)
By shygirl
According to Todd Wilbur who clones many restaurant foods, his KFC Cole Slaw has become one of the most copied and...
- Toss with slaw dressing:
- Shred 3 cups cabbage extra fine using chef’s knife or grater. To avoid last-minute fuss, toss cabbage with ice cubes; hold in refrigerator 1 hour. Remove ice; drain. If desired add 1/4 cup grated carrot and 1/2 cup raisins.
- I usually shred 1/2 of a good sized head of cabbage.
- Dressing*
- 1/2 cup mayonnaise
- 2 1/2 tablespoons lemon juice
- 1/3 cup granulated sugar
- 1 1/2 tablespoons white vinegar
- 1/4 cup milk
- 1/2 teaspoon salt
- 1/4 cup buttermilk
- 1/8 teaspoon pepper
- 8 cups finely chopped cabbage (1 head) 1/4 cup shredded carrot
- 2 tablespoons minced onions
- Add cabbage, carrots and onion and mix well. Cover and refrigerate for at least 1 hours before serving.
- Yield 10 to 12 servings
- Nutrition per serving: 160 calories, 11.6 grams fat (2 grams saturated, 63 percent fat)
- NOTE:*
- I usually double the above ingredients for the dressing so that I will have enought dressing to make coleslaw a couple of times or to use up the remainer of the head of cabage. I just mix it up in a quart jar and store in refrigerator.
BURGER (BEST EVER)
By shygirl
- Ingredients:
- 1 to 1 1/2 lbs. lean ground beef
- 1/2 cup shredded cheese (we suggest Colby or Monterey jack)
- 1 tsp. soy sauce
- 1 tsp. Worcestershire sauce
- 1 egg
- 1 envelope onion soup mix
- 2 cloves garlic, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. dried rosemary
- salt and pepper to taste
Beer-Battered Onion Rings
By shygirl
1. Soak onions: Place onion rounds, 2 cups beer, vinegar, 1/2 tsp
- 2 Sweet onions, peeled and sliced into 1/2" think rounds
- 3 cups beer
- 2 teaspoons malt vinegar (see note)
- Salt and Pepper
- 2 quarts of peanut or vegetable oil
- 3/4 cup all-purpose flour
- 3/4 cup corn starch
- 1 teaspoon baking soda
Sour Cream Noodle Bake
By shygirl
Preheat the oven to 350 degrees F
- 1 1/4 pounds ground chuck
- One 15-ounce can tomato sauce
- 1/2 teaspoon salt
- Freshly ground black pepper
- 8 ounces egg noodles
- 1/2 cup sour cream
- 1 1/4 cups small curd cottage cheese
- Pinch red pepper flakes
- 1/2 cup sliced green onions (less to taste)
- 1 cup grated sharp Cheddar
- Crusty French bread, for serving
Honey Mustard Chicken
By shygirl
- 1/3 cup Dijon mustard
- 1/3 cup honey (spray measuring cup with cooking spray first, honey will not stick to cup)
- 2 tablespoons fresh chopped dill or 1 tablespoon dried dill.
- Salt & Pepper
- 4 Chicken breasts