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Recipes
Vegetarian Taco Salad
By bakers_delight85
Place four 10-oz. custard cups upside down in a shallow baking pan; set aside
- Dressing:
- 4 whole wheat tortillas
- 6 cups shredded romaine
- 1/2 cup canned pinto beans, rinsed and drained
- 1 small tomato, chopped
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/4 cup chopped green onions
- 2 Tbsp. sliced ripe olives
- Sliced jalapeno peppers, optional
- 1/2 cup fat-free sour cream
- 2 Tbsp. prepared fat-free ranch salad dressing
- 1 tsp. taco seasoning
- 1/4 tsp. hot pepper sauce, optional
Chicken with Mushroom Sauce
By bakers_delight85
In a small bowl, combine the cornstarch and milk until smooth; set aside
- 2 tsp. cornstarch
- 1/2 cup fat-free milk
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 Tbsp. olive oil
- 1/2 pound fresh mushrooms, sliced
- 1/2 medium onion, sliced and separated into rings
- 1 Tbsp. reduced-fat butter
- 1/4 cup sherry or chicken broth
- 1/2 tsp. salt
- 1/8 tsp. pepper
Fresh Corn and Avocado Salsa
By bakers_delight85
Slice kernels off the corn, and combine it with all remaining ingredients in a bowl
- 4 * 4 ears Sweet Corn
- 2 * 2 whole Very Firm Avocados, Diced
- 1/2 * 1/2 Red Onion, Diced
- 1/2 * 1/2 Jalapeno, Seeded And Finely Diced
- 1/2 * 1/2 Hot Chili Pepper, Seeded And Finely Diced
- 1 * 1 whole Juice Of Lime
- * Plenty Of Chopped Cilantro
- * Salt To Taste
- 1 * 1 Tablespoon Vinegar
- 1 * 1 teaspoon Sugar (optional)
Oven Ratatouille
By bakers_delight85
Arrange an oven rack in the topmost position, and another in the middle of the oven
- Optional Toppings:
- 3 to 4 Tbsp. extra virgin olive oil
- 1 large globe eggplant (about 1 pound), cut into 3/4-inch cubes (peeling unnecessary if the skin is tight and smooth)
- 2 pounds ripe plum tomatoes, cored
- 6 medium-sized garlic cloves, unpeeled
- 2 large bell peppers (red, yellow or orange)
- 2 cups coarsely chopped onion
- 1 medium zucchini (7 to 8 inches long), cut into 1-inch cubes
- 1 1/2 tsp. dried basil
- 1 tsp. dried marjoram or oregano
- 1/2 tsp. each crumbled thyme and rosemary
- Salt and freshly ground black pepper, to taste
- Small amounts of fresh herbs (basil, marjoram or oregano, rosemary, thyme, and/or parsley)
- Pitted chopped olives
Artichoke Parmesan Sourdough Stuffing
By bakers_delight85
In a large skillet melt butter and saute mushrooms, onions, celery and garlic, stirring often, until lightly browne...
- 3 * 3 Tablespoons Butter
- 1 * 1 pound Mushrooms, Rinsed And Sliced
- 2 * 2 whole Onions, Chopped
- 1 * 1 cup Celery, Chopped
- 2 * 2 Tablespoons Garlic, Minced
- 2 * 2 cups Chicken Broth
- 1 * 1 loaf (1 Pound Loaf) Sourdough Bread, Cut Into 1/2-inch Cubes
- 2 * 2 jars (6 Ounces Each) Marinated Artichoke Hearts, Drained And Chopped
- 1 * 1 cup Parmesan Cheese, Grated
- 1 * 1-½ teaspoon Poultry Seasoning
- 1 * 1 Tablespoon Fresh Rosemary, Minced (or 3/4 Teaspoons Dried)
- 1 * 1 whole Egg Beaten
Avocado Carpaccio with Pears and Ricotta Salata
By bakers_delight85
In a small bowl, whisk together the vinegar, orange juice, and zest
- 1/4 cup sherry vinegar
- juice and grated zest of 1/2 orange
- 1/2 cup extra virgin olive oil
- 1 tsp. chopped fresh mint
- 1 tsp. chopped fresh chives
- Kosher salt and freshly ground black pepper
- 2 ripe avocados
- 2 cups assorted baby salad greens
- 2 ripe Forelle or Asian pears, cored and peeled
- 2/3 cup ricotta salata cheese
Chunky Ranch-Style Home Fries
By bakers_delight85
Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat
- 2 Tbsp. unsalted butter
- 1 1/2 to 1 1/4 pounds russet or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
- Salt and freshly cracked black pepper to taste
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper or additional green pepper
- 1/2 tsp. chili powder, optional
- Minced fresh chives or parsley, optional
Bacon Wrapped Chicken
By bakers_delight85
This dish is an excellent choice for special get-togethers
- 2 boneless, skinless chicken breasts, flattened to 1/2-inch thickness
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 Tbsp. chive-and-onion flavored cream cheese, softened and divided
- 2 Tbsp. chilled butter, divided
- 1/2 tsp. dried tarragon, divided
- 2 slices bacon
Light 'n' Creamy Mashed Potatoes
By bakers_delight85
Place potatoes in a large saucepan or Dutch oven and cover with water
- 6 cups quartered peeled potatoes (about 3 pounds)
- 4 ounces fat-free cream cheese, cubed
- 1/2 cup reduced-fat sour cream
- 1/2 cup fat-free milk
- 3/4 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
- 1 Tbsp. minced chives
- Dash paprika
Prawns and Bacon with Mustard Sauce
By bakers_delight85
This prawn and bacon dish is delicious accompanied with a Potato Cake or boiled new potatoes
- Mustard Sauce:
- 1 cup homemade fish stock, bottled clam juice, or 1 fish bouillon cube with 1 cup boiling water
- 3/4 cup heavy (whipping) cream
- 2 tsp. English-style mustard, preferably Coleman's
- 1 Tbsp. minced fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 4 streaky rashers (traditional Irish bacon), cut into thin pieces
- 1 Tbsp. sunflower oil
- 1 pound prawns (jumbo shrimp), peeled and deveined
- Lemon wedges for garnish
- Dill sprigs for garnish
- Potato Cakes or boiled new potatoes for serving