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Recipes
Scalloped Tomatoes
By bakers_delight85
In a nonstick skillet, cook onion and celery in butter until tender
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 Tbsp. butter
- 1 Tbsp. all-purpose flour
- 1 Tbsp. honey
- 2 tsp. prepared mustard
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 2 slices whole wheat break, toasted and cubed
- 4 cups chopped fresh tomatoes
Pumpkin Bread
By bakers_delight85
Can substitute brown rice flour for white rice flour with no changes
- 10 ounces (about 2 1/2 cups) white rice flour
- 2 1/4 ounces (about 1/2 cup) cornstarch
- 5 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon xanthan gum
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup orange juice
- 24 ounces (about 3 cups) granulated sugar
- 1 (15-ounce) can pure pumpkin (not pumpkin pie filling)
- Gluten-free non-stick cooking spray
Super Flatbread Wraps
By bakers_delight85
In a small mixing bowl, dissolve yeast in warm water
- Filling:
- 1/2 tsp. active dry yeast
- 1/2 cup warm water (110 degrees to 115 degrees)
- 1 tsp. olive oil
- 1/2 tsp. salt
- 1/3 cup whole-wheat flour
- 1 cup all-purpose flour
- 1 beef flank steak (1 lb.)
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 cup shredded lettuce
- 1/4 cup sliced ripe olives
- 2 Tbsp. crumbled feta cheese
Balsamic Mushrooms
By bakers_delight85
Heat oil in a medium skillet over medium-high
- 1/4 cup olive oil
- 12 ounces white or cremini button mushrooms, halved (or quartered if large)
- 3 Tbsp. balsamic vinegar
- 1/4 tsp. crushed red pepper flakes
- Coarse salt and freshly ground black pepper
Cioppino
By bakers_delight85
Heat the olive oil over medium-high heat in a large soup pot
- 1 Tbsp. olive oil
- 1 large onion, chopped
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 1 Tbsp. chopped fresh thyme leaves, or 1 Tbsp. dried
- 1 bay leaf
- 1/4 tsp. crushed red pepper flakes
- 1 Tbsp. tomato paste
- 1 cup dry white wine
- 2 14.5-ounce cans no-salt-added diced tomatoes
- 1 cup fish stock or water
- 1 Tbsp. red wine vinegar
- 3/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 pound medium shrimp, peeled and deveined
- 1/2 pound scallops
- 1/2 pound skinless halibut fillet, cut into 1-inch chunks
- 2 tsp. chopped fresh parsley
- 1 loaf whole-wheat Italian bread
Beef Rouladen
By bakers_delight85
Lightly spread mustard on each slice of steak; sprinkle with salt and pepper
- 1/4 cup Dijon mustard
- 8 slices top round steak, 1/4 inch thick (about 2 pounds)
- Salt and pepper to taste
- 8 bacon strips
- 1 large onion, cut into thin wedges
- 3 Tbsp. vegetable oil
- 3 cups beef broth
- 1/3 cup all-purpose flour
- 1/2 cup water
- Chopped fresh parsley, optional
Toffee Pecan Cookies
By bakers_delight85
Position a rack in the center of the oven and preheat the oven to 350 degrees F
- 2-1/4 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 3/4 tsp. salt
- 3/4 cup (1-1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 3 large eggs
- 2 tsp. vanilla extract
- 2 cups English toffee bits, such as Skor or Heath
- 1-3/4 cups pecans, toasted and chopped
Chicken with Artichokes
By bakers_delight85
Heat the oil in a large skillet over medium heat
- 1 Tbsp. extra virgin olive oil
- 1 small yellow onion, chopped
- 1 green bell pepper, seeded and chopped
- 2 tsp. dried basil
- 2 tsp. minced garlic
- 1 (14.5 ounces) can chopped, stewed tomatoes, drained
- 2 boneless skinless chicken breast halves, cut into bite-size chunks
- 1/2 tsp. salt
- 1 tsp. freshly ground black pepper
- 1 (14 ounce) can artichoke hearts in water, drained
Mint Chip Cheese Balls
By bakers_delight85
In a mixing bowl, beat cream cheese until smooth; add pecans, chocolate chips and crushed mints
- 4 packages (8 ounces) cream cheese, softened
- 2 cups finely chopped pecans
- 1 package (11-1/2 ounces) milk chocolate chips, finely chopped
- 36 starlight mints, crushed
- Red and green sprinkles, optional
- chocolate wafers
Dijon Salad Dressing
By bakers_delight85
Whisk together all ingredients
- 2 Tbsp. red wine vinegar
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. Dijon mustard
- 2 Tbsp. extra virgin olive oil
- Salt and freshly ground black pepper