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Recipes
Sweet Fried Ricotta
By bakers_delight85
Mix the ricotta, sugar, lemon zest, vanilla, and cinnamon in a medium bowl
- 2 cups ricotta cheese, preferably whole milk
- 2 Tbsp. superfine or granulated sugar
- 1 generous tsp. grated lemon zest
- 1 tsp. pure vanilla extract
- 1 tsp. ground cinnamon
- 3 Tbsp. self-rising flour or 3 Tbsp. unbleached all-purpose flour mixed with 1/4 tsp. baking powder and a pinch of salt
- Peanut oil or other vegetable oil for deep-frying
- Confectioners’ sugar or honey
Portobello Burgers with Bell Pepper and Goat Cheese
By bakers_delight85
In a shallow dish, whisk together olive oil, vinegar, garlic, 1 tsp
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 3 garlic cloves, minced
- Coarse salt and freshly ground pepper
- 1 red bell pepper, ribs and seeds removed, quartered
- 8 portobello mushrooms (about 1 pound), stems removed, caps wiped clean
- Vegetable oil, for grill
- 4 hamburger buns
- 5 ounces fresh goat cheese, cut into 4 equal slices
- Bibb lettuce, for serving
Grilled Steak and Potato Salad
By bakers_delight85
Heat gas or charcoal grill
- 3/4 lb. small red potatoes, cut in half
- 2/3 cup honey Dijon dressing
- 1 boneless beef top sirloin or round steak, 3/4 inch thick (3/4 lb)
- 1/4 tsp. salt
- 1/4 tsp. coarsely ground pepper
- 4 cups bite-size pieces romaine lettuce
- 2 medium tomatoes, cut into thin wedges
- 1/2 cup thinly sliced red onion
Beef and Stout Casserole
By bakers_delight85
Serve with lots of boiled potatoes on the side to sop up the sauce
- 1 tsp. vegetable oil
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- 1/2 pound lean Irish bacon (preferably), or Canadian bacon, cubed
- 1 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- One 12-ounce bottle stout beer (such as Guinness)
- 1 pound small white onions (about 14), peeled
- 2 Tbsp. finely chopped fresh parsley
- 1/4 tsp. dried marjoram
- Salt and freshly ground black pepper
- 3 large garlic cloves, finely chopped
- Bouquet garni (consisting of 1 bay leaf, 4 sprigs thyme, 3 sprigs marjoram, 6 sprigs parsley tied in cheesecloth)
- 1 Tbsp. sugar
- 1 Tbsp. apple cider vinegar
Balsamic Mushrooms
By bakers_delight85
Heat oil in a medium skillet over medium-high
- 1/4 cup olive oil
- 12 ounces white mushrooms, halved (or quartered if large)
- 3 Tbsp. balsamic vinegar
- 1/4 tsp. crushed red pepper flakes
- Coarse salt and freshly ground black pepper
Coconut Granola
By bakers_delight85
Preheat oven to 325 degrees F
- 3 cups Old Fashion Oats
- 3/4 cups Raw Cashews, Roughly Chopped
- 3/4 cups Almond, Roughly Chopped
- 1 cup Unsweetened Shredded Coconut
- 1 teaspoon Salt
- 1 teaspoon Cinnamon
- 1 stick Unsalted Butter
- 1/4 cups Agave Nectar (or Honey)
- 2/3 cups Brown Sugar
- 2 teaspoons Vanilla Extract
- 1/2 cups Dark Chocolate Chips
- 1/2 cups Dried Cranberries
Dutch Baby
By bakers_delight85
Preheat the oven to 450 degrees F
- 3/4 cup unbleached all-purpose flour
- 1 Tbsp. sugar, optional
- 1/2 tsp. salt
- 4 large eggs
- 2/3 cup whole milk
- 2 Tbsp. unsalted butter, melted
- Confectioners’ sugar
- Lemon wedges
- Fruit preserves or jam, optional
Smoked Sausage Primavera
By bakers_delight85
In a Dutch oven, cook spaghetti according to package directions, adding vegetables during the last 4 minutes
- 8 ounces uncooked spaghetti
- 1-1/2 cups frozen broccoli cuts
- 1/2 cup julienned sweet red, yellow and/or green pepper
- 1/4 cup coarsely chopped onion (or sliced same size as peppers)
- 1/2 pound smoked sausage, cut into 1/2-inch slices
- 1/4 cup water
- 3/4 cup fat-free evaporated milk
- 2 Tbsp. butter
- 1/2 tsp. Italian seasoning
- 1/4 cup grated Parmesan cheese
Mexican Quinoa
By bakers_delight85
Servings: makes 4 side dish sized servings Directions Heat the oil in a pan over medium heat
- 1 tablespoon corn oil
- 1/2 cup onion, diced
- 1 clove garlic, chopped
- 1 teaspoon cumin, toasted and ground
- 1 teaspoon chipotle chili powder
- 1 cup quinoa, rinsed
- 1 1/2 cups chicken or vegetable broth
- 1/2 cup diced tomato or 1/4 cup tomato puree
- 1/2 teaspoon oregano
- salt and pepper to taste
- 1 handful cilantro, chopped
Black Bean Vegetable Burritos
By bakers_delight85
Make a batch of burritos, wrap each in a paper towel, then in plastic wrap
- 1 Tbsp. vegetable oil
- 3 green onions, chopped
- 1 large clove garlic, minced
- 1 cup diced zucchini
- 1 red or green bell pepper, chopped
- 1 tsp. dried oregano leaves
- 1 tsp. ground cumin
- 1 can (19-ounces) black beans or kidney beans, drained and rinsed
- 8 large 9-inch flour tortillas, preferably whole wheat
- 1 cup shredded mozzarella or Cheddar cheese
- 1 cup mild or medium salsa
- 1/2 cup sour cream