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Recipes
Honey Whole-Wheat Pancakes
By bakers_delight85
Preheat the oven to 250 degree F
- 1 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3 Tbsp. honey
- 3 Tbsp. safflower or vegetable oil
- 3 large eggs
- 2 cups buttermilk
- 1 cup fresh blueberries or peaches
Asparagus Cashew Stir-Fry Recipe
By bakers_delight85
When I'm in the mood for Chinese food, I turn to this snappy recipe
- 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup chopped green onions
- 1/2 cup chopped sweet red pepper
- 1 teaspoon canola oil
- 1 garlic clove, minced
- 2 tablespoons cornstarch
- 1-1/2 cups vegetable broth
- 3 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon ground ginger
- 1/2 cup lightly salted cashews
- 1 teaspoon sesame oil
- 4 cups hot cooked brown rice
Caramelized Onion and Mushroom Toasts
By bakers_delight85
Butter and toast bread and set aside
- 3 * 3 Tablespoons Olive Oil
- 1 * 1 whole Onion (small To Medium), Diced
- 1 * 1 clove Garlic, Minced
- 2 * 2 teaspoons Sugar
- 4 * 4 Tablespoons Butter, Plus More For Toast
- 16 * 16 ounces, weight Baby Portabella Mushrooms, Sliced
- * ⅛ cups Sherry Vinegar Or Champagne Vinegar
- * ⅓ bunches Flat-leaf Parsley, Chopped
- 8 * 8 slices Rustic French Bread
Haddock Puttanesca with Seared Fingerling Potatoes
By bakers_delight85
Make the Puttanesca sauce: Heat the olive oil in a large skillet over medium-high heat
- For the Puttanesca Sauce:
- 3 Tbsp. extra virgin olive oil
- 4 large garlic cloves, thinly sliced
- Few dashes red pepper flakes
- 1/2 cup white wine
- 1 (26 ounce) can chopped tomatoes
- 2 tsp. finely chopped anchovies or anchovy paste (optional)
- 1/4 cup capers
- 2 handfuls pitted large green or black olives, quartered lengthwise
- Salt and freshly ground black pepper
- 1 1/2 About 1 1/2 pounds haddock fillet, cut into portion-size pieces
- 1 small bunch basil leaves, rinsed and stems removed
- For the Potatoes:
- 1 pound fingerling potatoes
- 2 Tbsp. olive oil
Warm Mushrooms and Shallots on Parmesan Toast
By bakers_delight85
Brush each toast lightly with olive oil and sprinkle with 1 Tbsp
- Four 1/2-inch slices of rye or whole-wheat bread, lightly toasted
- 5 Tbsp. olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 ounce dried shiitake or procini mushrooms
- 6 shallots, chopped
- 3 cloves garlic, minced
- 1/2 pound fresh wild mushrooms, wiped clean and thinly sliced
- 1/2 small white button mushrooms, halved
- 2 tsp. chopped fresh thyme or 1 tsp. dried thyme
- 1 Tbsp. sherry vinegar (optional)
- 1/2 cup chicken stock
- Salt and coarsely ground black pepper
- 2 Tbsp. chopped flat-leaf parsley
Braised Lamb Shoulder Chops with Kale and Cannellini Beans
By bakers_delight85
Preheat the oven to 300 degrees F
- 3 Tbsp. extra-virgin olive oil
- 4 shoulder lamb chops, about 1/3 pound each
- 1 large onion, chopped
- 8 garlic cloves, thinly sliced
- 1 Tbsp. all-purpose flour
- 2 cups beef or lamb stock
- 1 cup canned crushed tomatoes
- 1 (15 ounce) cans cannellini beans, rinsed and strained
- 2 large rosemary sprigs
- 1/2 pound kale, washed, stems and ribs removed, and roughly chopped
- Salt and freshly ground black pepper
Arroz con Pollo
By bakers_delight85
Ahead of time: Poach chicken parts (cook gently in water or chicken broth until tender)
- 1 pound each chicken breasts and legs
- 2 pounds each chicken thighs
- 2 cups uncooked white rice
- 1/4 cup butter
- 1/4 cup olive or vegetable oil
- 1 small onion, chopped
- 2 cloves garlic, pressed or minced
- 8 ounces sliced fresh mushrooms (about 3 cups or 14 whole)
- 1 green pepper, chopped
- 1/2 cup dry sherry
- 4 cups chicken broth
- 2 tsp. salt
- 1/4 tsp. rosemary
- 3 large tomatoes, peeled and chopped (about 2 cups), or 1 cup diced canned tomatoes
- 2 Tbsp. grated Parmesan or Romano cheese
- 1 fresh red pepper or 2 canned roasted red peppers, cut in strips
Baked Chicken Chimichangas Recipe
By bakers_delight85
“I developed this quick and easy recipe through trial and error
- 1-1/2 cups cubed cooked chicken breast
- 1-1/2 cups picante sauce, divided
- 1/2 cup shredded reduced-fat cheddar cheese
- 2/3 cup chopped green onions, divided
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 6 flour tortillas (8 inches), warmed
- 1 tablespoon butter, melted
Tunisian Eggplant
By bakers_delight85
A great appetizer, scooped up with endive or other vegetables or spread on crackers, this recipe can also be used a...
- 2 Tbsp. extra virgin olive oil
- 1 1/2 cups minced onion
- 1 1/2 pounds eggplant, cut into 1/2-inch cubes
- 1/2 tsp. salt (possibly more, to taste)
- 1 tsp. minced or crushed garlic
- 3 Tbsp. tomato paste
- 1/4 cup red wine vinegar
- 1 cup pitted green olives, chopped
- 1 small jar (6 ounces) marinated artichoke hearts
- Pinches of dried tarragon, basil and oregano, to taste
- Freshly ground black pepper, to taste
Ham 'n' Brie Sandwiches
By bakers_delight85
In a small bowl, combine the mayonnaise, mustard, garlic, and vinegar until blended
- 1/3 cup mayonnaise
- 2 tsp. Dijon mustard
- 1/2 tsp. minced garlic
- 1/2 tsp. white wine vinegar
- 1 package (8 ounces) round Brie cheese
- 6 English muffins, split
- 3/4 pound shaved deli ham
- 12 slices tomato