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Recipes
Chunky Fresh Tomato Salsa
By bakers_delight85
This salsa loses its fresh taste and texture after several hours, but any leftover can be quickly sauteed and used ...
- 1 pound ripe tomatoes, cut in 1/4-inch pieces
- 1/3 cup finely chopped green onions with some of the green tops
- 1/4 cup loosely packed chopped cilantro
- 2-3 fresh serrano or jalapeno chiles, finely chopped
- 1/2 tsp. dried oregano, preferably Mexican
- pinch of cumin
- 2 or more tsp. lime juice
- sea salt
- water or ice cubes, if necessary
Lentils and rice with caramelized onions
By bakers_delight85
This dish can be served warm or at room temperature, as a first course or as part of a light vegetarian meal, often...
- 8 Tbsp. extra virgin olive oil (or more)
- 3 large onions, weighing approximately 1 1/2 lbs in total, cut in half rom the stem end and sliced
- 9 oz large green or brown lentils
- 9 oz long-grain rice
- salt and pepper
Goat Cheese Spread
By bakers_delight85
In the bowl of an electric mixer fitted with the whip attachment, whip the goat cheese just until lightened
- 1 cup softened goat cheese
- 1 Tbsp. torn fresh basil
- 1 Tbsp. chopped fresh flat-leaf parsley
- 1 Tbsp. chopped fresh dill
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. honey
- 1 tsp. crushed red pepper flakes
- Kosher salt and cracked black pepper
Shrimp Etouffee
By bakers_delight85
Serve shrimp etouffee over fluffy white rice, mashed potatoes, or even braised greens
- 1/4 cup peanut oil
- 1/4 cup all-purpose flour
- 1 large onion, coarsely chopped
- 2 celery stalks, coarsely chopped
- 1 green bell pepper, cored, seeded, and coarsely chopped
- 3 garlic cloves, finely chopped
- 1 Tbsp. minced thyme
- 2 tsp. salt
- 2 cups fish stock or vegetable stock
- 1-1/2 pounds medium shrimp (35 to 40 per pound), peeled and deveined
- 5 dashes Tabasco sauce, or more to taste
- Freshly ground black pepper to taste
Lemony Stuffed Fillet of Sole
By bakers_delight85
Preheat oven to 350 degrees F
- 2 cups fresh whole-wheat breadcrumbs (pulse 3 slices of day old bread in food processor until fine crumbs form)
- 2 tsp. vegetable oil
- 1/3 cup chopped celery
- 2 Tbsp. chopped onion
- 2 Tbsp. chopped fresh dill
- 1 Tbsp. chopped fresh parsley
- 1 tsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 lb. sole fillets
- 1/4 cup dry white wine
Fried Egg Sandwish with Caramelized Onions
By bakers_delight85
Warm the butter in a skillet over medium-low heat
- Fried Eggs:
- 2 Tbsp. unsalted butter
- 1/2 medium to large onion, thinly sliced
- 1 Tsp. fresh tarragon or 1/2 tsp. dried, optional
- 4 large slices firm sandwich bread-white, whole wheat, multigrain, sourdough, pumpernickel, or other favorite
- 2 to 3 Tbsp. unsalted butter, softened
- 4 large eggs
- Additional unsalted butter or bacon drippings
- Salt and freshly cracked black pepper to taste
Mushroom Barley Soup
By bakers_delight85
In a Dutch oven or soup kettle, brown meat in oil
- 1-1/2 pounds boneless beef chuck, cut into 3/4-inch cubes
- 1 Tbsp. vegetable oil
- 2 cups finely chopped onion
- 1 cup diced carrots
- 1/2 cup sliced celery
- 1 pound fresh mushrooms, sliced
- 2 garlic cloves, minced
- 1/2 tsp. dried thyme
- 1 can (14-1/2 ounces) beef broth
- 1 can (14-1/2 ounces) chicken broth
- 2 cups water
- 1/2 cup medium pearl barley
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. chopped fresh parsley
Minestrone
By bakers_delight85
This soup can be made up to 2 days ahead of time and refrigerated, then add beans and pasta right before serving
- 1 Tbsp. olive oil, plus more for drizzling
- 1 onion, finely chopped
- 1 large leek, white and light green parts only, halved lengthwise, sliced crosswise into 1/4-inch thick pieces, washed well and dried
- 1 carrot, sliced 1/4 inch thick
- 2 garlic cloves, minced
- 1 zucchini, quartered lengthwise and sliced crosswise 1/2 inch thick
- 1/4 small head cabbage, halved lengthwise and shredded
- 1 Tbsp. chopped fresh rosemary (or 1 tsp. dried)
- 1 can (14 1/2 ounces) diced tomatoes in juice
- Coarse salt and freshly ground pepper
- 1 can (19 ounces) kidney beans, drained and rinsed
- 4 ounces elbow macaroni
- Grated Parmesan cheese, for garnish
Best-Ever Chocolate Cake Recipe
By bakers_delight85
You can't miss with this delightful old-fashioned dessert
- FLUFFY CHOCOLATE FROSTING:
- 3 cups all-purpose flour
- 2 cups sugar
- 6 tablespoons baking cocoa
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups water
- 2/3 cup vegetable oil
- 2 teaspoons vinegar
- 2 teaspoons vanilla extract
- 1 cup cold milk
- 1 package (3.9 ounces) instant chocolate pudding mix
- 1 carton (8 ounces) frozen whipped topping, thawed
Fillet of Sole with Spinach & Tomatoes en Papillote
By bakers_delight85
Preheat oven to 400 degrees F
- 1 1/4 lbs. spinach, trimmed and washed thoroughly
- 2 cloves garlic, minced
- salt & freshly ground black pepper to taste
- 4 4-oz sole fillets
- 4 small plum tomatoes, cored and sliced