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Recipes
Summer-Weight Granola
By bakers_delight85
Preheat the oven to 350 degrees F
- 4 cups old-fashioned oats
- 2 cups puffed wheat
- 1 cup puffed rice
- 1/2 cup puffed millet (optional)
- 1 cup sesame seeds
- 1 cup sliced almonds
- 3/4 cup safflower oil
- 1/2 cup honey
- 1 cup frozen unsweetened apple juice concentrate, thawed
- 2 tsp. ground cinnamon
Rosemary Beef with Roasted Tomatoes and Potatoes
By bakers_delight85
Preheat the oven to 350 degrees F
- 1-1/2 pounds baby red potatoes, quartered
- 1 pint grape tomatoes
- 1/4 cup olive oil
- 1-1/2 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
- 3 pounds beef roast, such as rib, rump or sirloin tip
- 4 cloves garlic, finely chopped
- 1 Tbsp. chopped fresh rosemary
Southern Style Shrimp Etoufee
By bakers_delight85
Melt the butter in a large skillet over medium heat until it is liquid
- 4 Tbsp. butter
- 3 Tbsp. all-purpose flour
- 1 cup chopped sweet onion
- 1/3 cup shelled sweet baby peas
- 1 red bell pepper, seeded and chopped
- 2 Tbsp. chopped fresh parsley
- 1/2 tsp. minced garlic
- 1 pound medium shrimp, peeled and deveined
- Juice of 1/2 lime
- 2 to 3 drops hot sauce
- Salt and freshly ground black pepper
- 2 cups hot cooked white rice
Stir-Fry Chicken with Feta
By bakers_delight85
Brighten each serving by accompanying the main dish with cooked squash and zucchini drizzled with olive oil and lem...
- 12 ounces skinless, boneless chicken breasts
- 1 cup orzo or 1 cup couscous
- 1/3 cup chicken broth
- 2 Tbsp. wine vinegar
- 1 Tbsp. cornstarch
- Nonstick spray coating
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. olive oil
- 1 14 1/2-ounce can Italian-style stewed tomatoes
- 1 tsp. sugar
- 1/2 cup crumbled feta cheese
- Snipped fresh basil or chopped ripe olives (optional)
Sausage Lentil Soup
By bakers_delight85
In a Dutch oven or soup kettle, cook sausage over medium heat until no longer pink; drain
- 1/2 pound bulk Italian sausage
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 large carrot, chopped
- 2 cans (10-1/2 ounces each) chicken broth
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 1 garlic clove, minced
- 1 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup dried lentils, rinsed
Tilapia with Arugula and Tomatoes
By bakers_delight85
In a large saucepan, heat 1 Tbsp
- 2 Tbsp. olive oil, plus more if needed
- 1 pint grape or cherry tomatoes, halved
- Coarse salt and freshly ground pepper
- 2 bunches arugula (1 pound), tough stems trimmed, washed well and dried
- 3 Tbsp. all-purpose flour
- 4 tilapia fillets (1 1/2 pounds)
- 1/2 tsp. crushed red pepper flakes
- 1/2 cup dry white wine
- 2 Tbsp. capers, drained and rinsed
- 2 Tbsp. cold unsalted butter, cut into pieces
Panzanella with Chicken Sausage
By bakers_delight85
In a large bowl, toss together the tomatoes, cucumber, onion, oil, vinegar, salt and pepper
- 8 medium ripe tomatoes, cut into wedges (about 1-1/2 pounds)
- 1 small English cucumber, cut into half moons
- 1/2 medium red onion, thinly sliced into half moons
- 3 Tbsp. olive oil
- 2 Tbsp. red wine vinegar
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 small whole-grain baguette or other crusty bread (preferably day-old; about 8 ounces), cut into 3/4-inch chunks
- 1/3 cup basil leaves, coarsely chopped
- 1 12-ounce package Italian-style pre-cooked chicken sausages
Chicken & Dumplings
By bakers_delight85
In a large, heavy pot with a tight fitting lid, heat the olive oil
- * FOR THE DUMPLINGS:
- 2 * 2 Tablespoons Olive Oil
- 1 * 1 cup Flour, Seasoned With Salt & Pepper
- 1 * 1 whole 3 Pound Chicken, Cut Into 8 Pieces
- 1 * 1 whole Medium Onion, Cut Into Large Chunks
- 2 * 2 whole Carrots, Peeled & Cut Large Chunks
- 2 * 2 stalks Celery, Cut Into Large Chunks
- 1 * 1 whole Bay Leaf
- 1 * 1 sprig Fresh Thyme
- * ¼ teaspoons Turmeric
- 6 * 6 cups Low Sodium Chicken Broth
- 2 * 2 Tablespoons Minced Fresh Parsley, For Garnish
- * _____
- 1 * 1-½ cup Flour
- 2 * 2 teaspoons Baking Powder
- * ½ cups Ground Cornmeal
- 1 * 1 Tablespoon Sugar
- 1 * 1 teaspoon Kosher Salt
- 1 * 1-¾ cup Heavy Cream
Italian Chicken and Squash
By bakers_delight85
In a large skillet, cook chicken in butter over medium heat until no longer pink
- 1 pound boneless skinless chicken breasts, cut into strips
- 2 Tbsp. butter
- 1 medium yellow summer squash, halved lengthwise and thinly sliced
- 1 medium zucchini, halved lengthwise and thinly sliced
- 8 ounces uncooked angel hair pasta
- 1/4 cup chicken broth
- 3 Tbsp. lemon juice
- 20 cherry tomatoes, halved
- 3/4 cup grated Parmesan cheese
- 3/4 cup crumbled tomato and basil feta cheese
White Beans and Orecchiette with Peas and Prosciutto
By bakers_delight85
Drain the beans and place in a medium saucepan with water to cover, about 1 inch
- 1/2 pound dried white beans (navy or cannellini), soaked overnight in water to cover
- Salt
- 2 cloves garlic, peeled
- 1 bay leaf
- 1 sprig of fresh thyme
- 1/2 pound orchiette (“little ears”)
- 1/4 cup extra-virgin olive oil
- 2 tsp. dried sage
- 2 Tbsp. fresh thyme leaves
- 1/4 po0und prosciutto, cut into 1/2-inch strips
- 1 cup green peas, blanched for 2 minutes in boiling water
- 1/2 cup finely diced red onion
- Coarsely ground black pepper to taste