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Recipes
Pepper Stew and Penne, Too
By bakers_delight85
Heat 1/4 cup of the olive oil in a heavy saucepan over low heat
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 8 cloves garlic, thinly sliced lengthwise
- 2 cans (14 ounces each) peeled Italian plum tomatoes, chopped, with their juices
- 2 tsp. sugar
- 8 red bell peppers, stemmed, seeded, and cut into generous 1-inch pieces
- 8 yellow bell peppers, stemmed, seeded, and cut into generous 1-inch pieces
- 1 cup dry red wine
- 2 cups torn fresh basil leaves, plus 1 large sprig fresh basil
- Salt and freshly ground black pepper, to taste
- 1 1/2 pounds dried penne
- Freshly grated Parmesan cheese, for serving
Chili Cheddar Biscuits
By bakers_delight85
These are great to serve with bowls of chili or hearty beef soup
- 1-1/3 cups all-purpose flour
- 3 tsp. baking powder
- 3 tsp. dried parsley flakes
- 1 tsp. chili powder
- 1/4 tsp. salt
- 1/2 cup cold butter
- 1/2 cup milk
- 1 egg, beaten
- 1-1/2 cups (6 ounces) shredded sharp cheddar cheese
Chicken with Roasted Mushrooms and Pearl Onions
By bakers_delight85
Preheat the oven to 400 degrees F
- Cooking spray
- 4 boneless skinless chicken breast halves
- Salt and freshly ground black pepper
- 1 cup thinly sliced drained, oil-packed sun-dried tomatoes
- 1 pound whole cremini mushrooms, stems trimmed
- 8 ounces frozen pearl onions, thawed
- 1 Tbsp. olive oil
- 1 tsp. dried thyme
Chicken Paella with Sausage and Olives
By bakers_delight85
Preheat the oven to 375 degrees F
- 1 Tbsp. plus 2 tsp. olive oil
- 3 ounces, chorizo sausage, casings removed, sliced into 1/4-inch rounds
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2-1/2 cups low-sodium chicken broth
- 1 10-ounce package frozen peas
- 1 cup uncooked white rice
- 1 large ripe tomato, chopped
- 1/4 cup sliced green Spanish pimento-stuffed olives
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/8 tsp. ground turmeric
- Small pinch of saffron threads
Spinach and Feta-Stuffed Fillet of Sole
By bakers_delight85
Preheat the oven to 375 degrees F
- 3 Tbsp. unsalted butter
- 2 10-ounce bags fresh spinach, stemmed and thoroughly washed
- 1/4 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1 cup (4 ounces) crumbed feta cheese
- 1 Tbsp. dried oregano
- 1 Tbsp. chopped fresh parsley
- 4 6-ounce sole fillets (tilapia or another firm white fish can be substituted)
- 1 lemon
- 2 Tbsp. olive oil
- 2 Tbsp. paprika
Warm Potato and Wild Mushroom Salad
By bakers_delight85
Bring a medium saucepan of salted water with the bay leaves to a boil over high heat
- 2 bay leaves
- 4 large Idaho potatoes, peeled and cut into uniform medium dice (about 4 cups)
- 1/4 cup finely chopped shallots
- 4 cloves garlic, roasted and finely shopped
- 1/4 cup sherry wine vinegar
- 1/4 cup gradeseed oil or other bland vegetable oil
- 1 Tbsp. fresh lemon juice
- 1 tsp. honey
- 1 tsp. finely chopped fresh thyme leaves
- 1 cup fresh shiitake mushrooms, stemmed and very thinly sliced
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper, to taste
- 3 to 41/2 cups lamb’s lettuce (mache)
- 2 to 3 ounces aged goat cheese, shaved (optional)
Chicken Kiev
By bakers_delight85
In a small bowl, combine the butter, chives, and garlic
- 1/4 cup butter, softened
- 1 Tbsp. minced chives
- 1 garlic clove, minced
- 6 boneless skinless chicken breast halves
- 3/4 cup crushed cornflakes
- 2 Tbsp. minced fresh parsley
- 1/2 tsp. paprika
- 1/3 cup buttermilk
- Hot cooked rice, optional
Mushrooms Parmesan
By bakers_delight85
Preheat the broiler. Wipe the mushrooms clean with a damp cloth
- 9 medium mushrooms
- 1 Tbsp. butter
- Grated Parmesan cheese
- Salt and freshly ground black pepper
Asparagus Basil Salad
By bakers_delight85
Steam asparagus for 5-7 minutes until fork tender
- 1 pound Asparagus, Trimmed And Halved
- 1 cup Grape Tomatoes, Halved
- 1 whole Ripe Avocado, Cut Into Cubes
- 1 cup Sliced Basil Leaves
- 1/4 cups Olive Oil
- 2 teaspoons Lemon Juice
- 2 teaspoons Dijon Mustard
- 1/2 teaspoons Celtic Sea Salt
- 1/2 teaspoons Pepper
Roasted Garlic & Tomato Spread
By bakers_delight85
Serve it warm or chilled with pita chips, crackers or breads
- 2 whole garlic bulbs
- 3 tsp. olive oil, divided
- 3 plum tomatoes, quartered
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1/4 tsp. Italian seasoning
- 1/4 tsp. salt
- Assorted crackers or snack breads