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Recipes
Pork Pot Stickers
By bakers_delight85
The filling can be made and refrigerated up to two days ahead, and the pot stickers can be assembled, stored on a b...
- 3 Tbsp. plus 2 tsp. vegetable oil
- 4 ounces ground pork
- 2 Tbsp. minced fresh ginger
- 3 Tbsp. sliced scallion, white and green parts
- 2 cloves garlic, minced (about 1 Tbsp.)
- 1 cup chopped mushrooms (about 4 ounces)
- 1/4 savoy cabbage, cored and cut into thin ribbons, then coarsely chopped (about 1 cup)
- 1 small carrot, shredded (about 1/2 cup)
- 1 tsp. rice wine vinegar
- 2 Tbsp. soy sauce
- 1/3 cup loosely packed fresh cilantro or Thai basil leaves, chopped
- 1/2 tsp. dark (Asian) sesame oil
- 1 tsp. kosher salt
- Freshly ground black pepper
- 40 wonton wrappers
- 1 cup chicken stock
- 2 tsp. toasted sesame seeds (optional)
Shrimp Kabobs
By bakers_delight85
In a large resealable plastic bag, combine 1/2 cup salad dressing and shrimp
- 1 cup Italian salad dressing, divided
- 2 pounds uncooked jumbo shrimp, peeled and deveined
- 2 large onions
- 16 large fresh mushrooms
- 2 large green peppers, cut into 1-1/2-inch pieces
- 16 cherry tomatoes
Shakshouka Eggs, Tomatoes & Peppers
By bakers_delight85
Saute the vegetables: Heat the oven to 300 degrees F
- 3 Tbsp. olive oil
- 1 large yellow onion, halved and thinly sliced
- 1 small red bell pepper, ribbed, seeded, and thinly sliced
- 1 small green bell pepper, ribbed, seeded and thinly sliced
- 1 garlic clove, finely minced or pressed through a garlic press
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- Freshly ground black pepper
- 3 large tomatoes, cored and sliced into 1/2-inch thick wedges
- 6 large eggs
- Pita bread, for serving
Triple-Layer Banana Cake
By bakers_delight85
In a large mixing bowl, cream butter and sugar until light and fluffy
- Frosting:
- 3/4 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1-1/2 cups mashed ripe bananas (about 3 medium)
- 1-1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 3/4 tsp. salt
- 1 cup buttermilk
- 6 Tbsp. creamy peanut butter
- 3 Tbsp. butter, softened
- 5-1/4 cups confectioners' sugar
- 8 to 10 Tbsp. milk
- Peanut halves, optional
Minty Garden Bread Salad
By bakers_delight85
If the grill or broiler is hot, place the pitas about 3 inches from the heat and grill until crisp and golden, abou...
- 4 pita breads
- 4 large ripe tomatoes, cut into 1/2-inch pieces
- 2 hothouse (seedless) cucumbers, peeled, cut in half lengthwise, and cut into 1/2-inch pieces
- 4 scallions, including 2 inches green, thinly sliced on the diagonal
- 1 cup imported black olives, such as Gaeta
- 2 cups coarsely crumbled feta cheese
- 1 cup chopped fresh mint
- 6 Tbsp. extra-virgin olive oil
- 1/4 cup red wine vinegar
- Salt and freshly ground black pepper
John Schaub's Peanut Butter Cookies
By bakers_delight85
Preheat the oven to 300 degrees
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs, at room temperature
- 2 tsp. vanilla extract
- 1-1/2 cups smooth peanut butter
- 3-1/3 cups all-purpose flour
- 1-1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 3/4 cups peanuts, coarsely chopped (optional)
Pasta with Tomato Cream Sauce
By bakers_delight85
Cook pasta according to package directions
- 2 * 2 Tablespoons Olive Oil
- 2 * 2 Tablespoons Butter
- 1 * 1 whole Medium Onion, Finely Diced
- 4 * 4 cloves Garlic, Minced
- 2 * 2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
- * Salt And Pepper, to taste
- * Dash Of Sugar (more To Taste)
- 1 * 1 cup Heavy Cream
- * Grated Parmesan Or Romano Cheese, To Taste
- * Fresh Basil, Chopped
- 1 * 1-½ pound Fettuccine
Chicken Artichoke Pasta
By bakers_delight85
Cook ziti according to package directions
- 2-1/4 cups uncooked ziti or small tube pasta
- 1 lb. boneless skinless chicken breasts, cut into thin strips
- 3 tsp. olive oil, divided
- 1/2 cup fresh broccoli florets
- 1/2 cup sliced fresh mushrooms
- 1/2 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 1/2 tsp. salt
- 1/2 tsp. dried oregano
- 2 tsp. all-purpose flour
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup white wine or additional reduced-sodium chicken broth
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. shredded Parmesan cheese
Italian Olives
By bakers_delight85
In a large bowl, combine the first five ingredients
- 2 cans (6 ounces each) pitted ripe olives, drained
- 1 jar (5-3/4 ounces) stuffed olives, drained
- 2 Tbsp. diced celery
- 2 Tbsp. diced onion
- 2 Tbsp. capers, rinsed and drained
- 1/4 cup olive oil
- 2 Tbsp. red wine vinegar
- 2 garlic cloves, minced
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1 tsp. crushed red pepper flakes
- 1/4 tsp. salt
Bitter Greens with Sweet Onions and Tart Cheese
By bakers_delight85
Superb with any short, substantial pasta, it also tastes good by itself, with a big chunk of crusty bread to mop up...
- 2 Tbsp. extra virgin olive oil
- 3 cups sliced onions (a sweet variety, such as Vidalia, if available)
- 3 large bunches fresh greens, stemmed if necessary, and coarsely chopped (about 12 cups)
- Salt, to taste
- Up to 1 cup feta cheese or ricotta salata, crumbled
- Freshly ground black pepper, to taste