Bakers_delight85's profile page
Recipes
Featherbed Potato Rolls
By bakers_delight85
Place the potato in a small saucepan with water to cover
- 1 medium baking potato
- One 1/4 ounce package active dry yeast
- 1/3 cup sugar
- 1-1/2 tsp. salt
- 1/4 cup (1/2 stick) plus 2 Tbsp. butter or margarine, softened
- 1 egg, beaten
- 4-1/2 cups all-purpose flour
Canadian Bacon Potato Skins
By bakers_delight85
Place potatoes on a microwave-safe plate; prick with a fork
- 6 large baking potatoes (12 ounces each)
- 2 tsp. canola oil
- 1/8 tsp. hot pepper sauce
- 1 tsp. chili powder
- 1 medium tomato, seeded and finely chopped
- 2/3 cup chopped Canadian bacon
- 2 Tbsp. finely chopped green onion
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup reduced-fat sour cream
Cheese Strata
By bakers_delight85
Lightly butter a 12 x 9 x 2-inch baking casserole
- 12 slices hearty white bread, crusts removed
- 1 cup (about 3 ounces) shredded Swiss cheese
- 1 cup (about 3 ounces) shredded mild or sharp cheddar cheese
- 4 large eggs
- 2 Tbsp. very finely chopped onion
- 1 tsp. salt
- 1/2 tsp. dry mustard mixed with 1/4 tsp. water
- 1/2 tsp. cayenne pepper
- 2 1/2 cups milk
Restaurant Style Salsa
By bakers_delight85
Note: this is a very large batch
- 1 can (28 Ounce) Whole Tomatoes With Juice
- 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
- 1/4 cup Chopped Onion
- 1 clove Garlic, Minced
- 1 whole Jalapeno, Quartered And Sliced Thin
- 1/4 teaspoon Sugar
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cumin
- 1/2 cup Cilantro (more To Taste!)
- 1/2 whole Lime Juice
Chicken "Alfredo" Primaver with Whole Wheat Pasta
By bakers_delight85
Cook the linguine according to the package directions, adding the spinach, the green beans, and the peas to the coo...
- 12 ounces whole wheat linguine
- 10 ounces frozen chopped spinach
- 6 to 8 ounces green beans, sliced into 1-inch lengths (about 1 cup sliced)
- 1 cup frozen peas
- 3 Tbsp. butter or margarine
- 2 Tbsp. all-purpose flour
- 2 cups skim milk
- 1/4 tsp. salt
- Freshly ground black pepper
- 16 ounces shredded low fat Swiss cheese (2 cups)
- 2 cups diced cooked chicken
- 1/4 cup chopped fresh basil
Garlic-Herb Cheese Spread
By bakers_delight85
Line a 1 1/2-quart souffle dish with plastic wrap, leaving a 1-inch overhang around edges
- 1/2 cup fresh parsley sprigs pinched from stems
- 1 Tbsp. fresh thyme leaves
- 1 Tbsp. fresh basil
- 1 Tbsp. fresh tarragon
- 1 clove garlic
- 2 (8-ounce) packages cream cheese
- 1/2 cup butter or margarine, softened
- 1 tsp. Worcestershire sauce
- 1/2 tsp. red wine vinegar
- 3 cups (12 ounces) shredded sharp Cheddar cheese
- 1/3 cup sour cream
- 1/4 cup butter or margarine, softened
- 1/4 cup milk
- 3 Tbsp. fresh sage leaves
- 1 Tbsp. chopped fresh chives
- 1 tsp. Dijon mustard
Hamburger Casserole
By bakers_delight85
Preheat the oven to 325 degrees
- 2 Tbsp. extra virgin olive oil
- 1 large onion, chopped
- 3 large garlic cloves, finely chopped
- 1 pound very lean ground beef
- 1/2 pound white button mushrooms, sliced
- 1 1/4 pounds fresh or canned crushed tomatoes
- 3 Tbsp. finely chopped fresh parsley
- 1 Tbsp. sweet paprika
- 1 tsp. freshly ground black pepper plus more to taste
- Salt
- 1/2 pound flat egg noodles
- 2 Tbsp. unsalted butter
- 2 cups (6 ounces) shredded or grated Swiss cheese, mild white cheddar cheese, or Muenster cheese
One-Hour Chicken Soup
By bakers_delight85
Make Ahead: This soup will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 3 months
- 1 to 2 Tbsp. extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs
- 1-1/2 tsp. kosher salt
- 3 celery ribs, chopped
- 1 large carrot, chopped
- 1/2 medium yellow onion, roughly chopped
- 1 Tbsp. dried Italian herb blend
- 3 garlic cloves, roughly chopped
- 1/2 cup short pasta, such as small elbow macaroni or rotini
- 2 dashes Tabasco or other hot sauce
Barbecued Potato Wedges
By bakers_delight85
Place the potatoes in a 15x10x1-inch baking pan coated with nonstick cooking spray
- 2 pounds small red potatoes, cut into wedges
- 2 Tbsp. butter, melted
- 1 Tbsp. honey
- 3 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
- 1/4 tsp. pepper
Stuffed Shells
By bakers_delight85
Spray a baking sheet lightly with cooking spray
- For the tomato sauce:
- 12 ounces (1 box) jumbo pasta shells (approximately 40 shells)
- 1 28-ounce can peeled plum tomatoes in juice
- 1 14-ounce can peeled plum tomatoes in juice
- 2 tsp. olive oil
- 3/4 cup roughly chopped red onion
- 4 cloves garlic, sliced thin
- Salt
- 2 sprigs fresh basil
- Pepper
- For the stuffing:
- 1 pound bag baby spinach
- Salt and pepper
- 2 tsp. olive oil, plus extra for serving
- 2 medium zucchini, halved lengthwise, and sliced thin
- 2 scallions, chopped
- 2 cups (16 ounces) part-skim ricotta cheese
- 1 1/2 cups shredded reduced-fat, part-skim mozzarella cheese
- 1 thin slice ham, chopped
- 2 Tbsp. chopped parsley
- 1/2 cup grated Parmesan cheese
- Pinch grated nutmeg