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Recipes
Flank steak salad with roasted shallots and goat cheese
By bakers_delight85
Blend oil, vinegar, thyme, and garlic in blender until garlic is chopped; season dressing to taste with salt and pe...
- 1 cup olive oil
- 5 Tbsp. red wine vinegar
- 2 Tbsp. fresh thyme leaves
- 2 large garlic cloves, peeled
- 1 1 1/2-pound flank steak
- 18 large shallots, peeled, halved through the root end
- 8 cups mixed salad greens (about 8 ounces)
- 1 cup crumbled shilled soft fresh goat cheese (about 4 ounces)
Black & Red Beans Ranchero
By bakers_delight85
Rinse dry beans. In a large saucepan or Dutch oven combine beans and water
- 1 cup dry red beans or dry red kidney beans
- 1 cup dry black beans
- 8 cups water
- 6 slices bacon
- 1 cup chopped onion
- 3 cloves garlic, minced
- 2 141/2 –ounce cans chicken broth
- 2 1/2 cups water
- 2 to 3 tsp. chopped, drained chipotle peppers in adobo sauce
- 1 tsp. dried oregano, crushed
- 1 cup chopped tomato
- 1/4 cup snipped fresh cilantro
Southern Seafood and Rice
By bakers_delight85
Serve with cornbread
- 2 1/3 cups chicken broth
- 1/2 cup sliced green onion
- 1 tsp. Worcestershire sauce
- 1/2 tsp. dried thyme, crushed
- 1 clove garlic, minced
- 1/8 to 1/4 tsp. ground red pepper or bottled hot pepper sauce
- 1 14 1/2-ounce can stewed tomatoes or Cajun-style stewed tomatoes
- 1 cup long grain rice
- 1 10-ounce package frozen cut okra, partially thawed
- 12 ounces fresh or frozen peeled and deveined shrimp or scallops
- Snipped fresh parsley
Beef Taco Salad with Chunky Tomato Dressing
By bakers_delight85
Heat a large skillet over medium-high heat
- For the meat:
- 3/4 pound lean ground beef (90% lean or higher)
- 1 15.5 ounce can black beans, preferably low-sodium, drained and rinsed
- 2 cloves garlic, minced
- 1/3 cup water
- 1 Tbsp. chili powder
- 1/8 tsp. cayenne pepper, plus more to taste
- For the dressing:
- 4 medium tomatoes, chopped
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. fresh lime juice
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- For the salad:
- 2 hearts of romaine, chopped
- 1/2 cup grated cheddar cheese (2 ounces)
- 2 ounces baked corn tortilla chips (about 32 chips)
Antipasto Salad
By bakers_delight85
Cook pasta according to package directions
- 2 packages (1 pound each) spiral pasta
- 4 cups chopped green peppers
- 4 cups chopped seeded tomatoes
- 2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
- 3 cups chopped onions
- 1 pound thinly sliced Genoa salami, julienned
- 1 pound sliced pepperoni, julijenned
- 1/2 pound provolone cheese, cubed
- 1 cup pitted ripe olives, halved
- 1-1/2 cups olive oil
- 1 cup red wine vinegar
- 2 Tbsp. dried oregano
- 2 tsp. salt
- 1 tsp. pepper
Home-Cooked Beans
By bakers_delight85
Spread the beans on a baking sheet and check for stones, dirt clods or anything else you wouldn't like to eat
- 1 pound (about 2-2 1/2 cups) dried beans (white navies to reds and blacks-I'm not talking about lentils, garbanzos or favas here)
- 2 Tbsp. rich tasting fresh pork lard, vegetable oil or bacon drippings
- 1 medium white onion, roughly chopped
- Salt
Flourless Peanut Butter Chocolate Chunk Cookies
By bakers_delight85
Preheat the oven to 350 degrees
- 1 1/4 cups peanut butter, smooth or chunky
- 3/4 cup firmly packed light brown sugar
- 1 large egg
- 1 tsp. baking soda
- 1/2 tsp. vanilla extract
- 1 cup semisweet mini chocolate chips, or 1 bittersweet bar chopped fine
Cheddar-Walnut Bread
By bakers_delight85
Preheat the oven to 375 degrees F
- 1-1/2 cups self-rising flour
- 1/2 cup whole wheat flour
- 1 tsp. dry mustard
- 1/4 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 2 tsp. sugar
- 6 Tbsp. unsalted Kerrygold Irish butter, cut into small pieces
- 5 ounces Kerrygold Vintage Cheddar cheese, grated (about 1-1/4 cups)
- 1/2 cup walnuts, chopped
- 2 large eggs
- 1 cup buttermilk
Farmhouse Vegetable Soup
By bakers_delight85
In a stock pot or large saucepan over medium heat, melt the butter
- 4 Tbsp. unsalted Kerrygold Irish butter
- 1 small onion, chopped
- 2 leeks (white part only), washed and sliced
- 2 parsnips, peeled and sliced
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 2 carrots, peeled and sliced
- 4 cups homemade vegetable stock, canned low-sodium vegetable broth, or 4 vegetable bouillon cubes mixed with 4 cups boiling water
- 2/3 cup half-and-half
- 3 Tbsp. minced fresh flat-leaf parsley
- Salt and freshly ground pepper to taste
Spinach and Chicken Skillet
By bakers_delight85
Heat 12-inch nonstick skillet over medium heat
- 6 boneless skinless chicken breasts (about 1 3/4 lb.)
- 1 cup fat-free milk
- 1/2 cup fat-free chicken broth
- 1 medium onion, chopped (1/2 cup)
- 1 bag (10 oz) washed fresh spinach, chopped
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. ground nutmeg