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Recipes
Calico Corn Salsa
By bakers_delight85
In a large bowl, combine the corn and peas
- 1-1/2 cups frozen corn, thawed
- 1 cup frozen peas, thawed
- 1/2 tsp. ground cumin
- 1/8 tsp. dried oregano
- 1 Tbsp. olive oil
- 1 can (15 ounces) black beans, rinsed and drained
- 1 medium tomato, chopped
- 1/3 cup chopped red onion
- 1/4 cup lime juice
- 1 Tbsp. Dijon mustard
- 1 garlic clove, minced
- 1/2 tsp. salt
- 2 Tbsp. minced fresh cilantro
- Baked tortilla chips
All-Purpose Mushrooms
By bakers_delight85
Use these mushrooms for omelets or as a topping for any grilled tofu, steak, chicken or fish
- 1 Tbsp. extra virgin olive oil
- 1 About 1 tsp. unsalted butter (optional)
- 1 cup minced onion
- 4 heaping cups mushrooms (1 pound), sliced or minced
- 1/2 tsp. salt (possibly more)
- 1/2 tsp. dried thyme
- 1 Tbsp. fresh lemon juice
- Freshly ground black pepper, to taste
Couscous Paella
By bakers_delight85
In a large nonstick skillet coated with cooking spray, saute red pepper and garlic in oil for 2 minutes
- 1 medium sweet red pepper, chopped
- 4 garlic cloves, minced
- 1 Tbsp. canola oil
- 6 green onions, thinly sliced
- 2 cans (14-1/2 ounces each) vegetable broth
- 2 tsp. ground coriander
- 1 tsp. ground turmeric
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/8 tsp. cayenne pepper
- 2 pounds uncooked medium shrimp, peeled and deveined
- 2 cups uncooked couscous
- 2 cups frozen peas, thawed
- 1 Tbsp. butter
- 2 Tbsp. chopped almonds, tasted
- 2 Tbsp. minced fresh parsley
- Lemon wedges
Chocolate Crunch Patties
By bakers_delight85
In a medium microwave-safe bowl, combine butterscotch and chocolate chips
- 2 cups (12 ounces) butterscotch chips
- 1 cup (6 ounces) milk chocolate chips
- 1 1/2 cups dry roasted peanuts
- 1 cup crushed thick ripple-cut potato chips
Pumpkin Gooey Butter Cake
By bakers_delight85
In a large bowl, beat the cake mix, egg and butter on low speed until combined
- Filling:
- 1 pkg. (18-1/4 ounces) yellow cake mix
- 1 egg
- 1/2 cup reduced-fat butter, melted
- 1 pkg. (8 ounces) reduced-fat cream cheese
- 1 cup canned pumpkin
- 1/2 cup reduced-fat butter, melted
- 2 eggs, lightly beaten
- 2 egg whites
- 1 tsp. vanilla extract
- 2-3/4 cups confectioners' sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- Additional confectioners' sugar, optional
Spicy Scallops with Arugula and Cherry Tomatoes
By bakers_delight85
In a large, well-oiled skillet over medium heat, saute the garlic and crushed red pepper until garlic is softened a...
- 4 garlic coves, thinly sliced
- 1/2 tsp. crushed red pepper, or to taste
- 1 1/4 pounds bay scallops
- 1 5-ounce bag pre-washed baby arugula, tough stems removed
- 1 pint cherry or grape tomatoes, cut in half
Jiffy Jambalaya
By bakers_delight85
In a large saucepan, saute the sausage, green pepper and onion in oil until the vegetables are tender
- 1 pound fully cooked smoked sausage, halved lengthwise and cut into 1/2-inch slices
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1 Tbsp. vegetable oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 tsp. Worcestershire sauce
- 2 garlic cloves, minced
- 1 bay leaf
- 1/8 tsp. cayenne pepper
- 1/8 tsp. pepper
- 1 cup cooked rice
Easy Italian Wedding Soup
By bakers_delight85
Bring broth and one cup water to a boil in a large saucepan; add pasta and meatballs
- 2 (14-1/2 ounce) cans chicken broth
- 1 cup water
- 1 cup medium shell pasta, uncooked
- 16 frozen meatballs, cooked
- 2 cups spinach leaves, finely shredded
- 1 cup pizza sauce
Chicken with Basil Artichoke Sauce
By bakers_delight85
This is delicious served over hot cooked pasta or rice
- Sauce:
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. canola oil
- 2 Tbsp. lemon juice
- 3-1/2 tsp. cornstarch
- 1-1/2 cups milk
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 3 Tbsp. grated Parmesan cheese
- 2 Tbsp. minced fresh basil
- 2 Tbsp. white wine or chicken broth
- 2 tsp. lemon juice
- 1/4 tsp. salt
- 1/4 tsp. pepper
Spanish Omelet with Chorizo and Avoado
By bakers_delight85
Heat 1 Tbsp. of the olive oil in a 1 1/2 quart saucepan over medium heat
- 2 Tbsp. olive oil
- 2 ounces cured chorizo, cut into 1/4-inch dice (1/4 cup)
- 1 small Spanish onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 1 ripe Roma or heirloom tomato, cut into 1/4-inch dice
- 1 Tbsp. fresh lemon juice
- 3 extra-large eggs
- Kosher salt and cayenne pepper to taste
- 1/2 ripe avocado, peeled, pitted, and sliced lengthwise