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Recipes
Chicken Stuffed with Golden Onions & Fontina
By bakers_delight85
Heat 2 tsp. oil in a large nonstick skillet over medium-high heat
- 4 tsp. extra-virgin olive oil, divided
- 1 1/2 cups thinly sliced red onion
- 2 tsp. minced fresh rosemary, divided
- 1/8 tsp. salt
- Freshly ground pepper to taste
- 2/3 cup shredded fontina cheese, preferably aged
- 4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat
- 1/2 cup white wine
- 1 cup reduced-sodium chicken broth
- 4 tsp. all-purpose flour
Crock Pot Chicken Cacciatore
By bakers_delight85
Directions: Quick method: Season chicken with salt and black pepper and place in the slow cooker
- 8 chicken thighs, with the bone, skin removed
- 28 oz can crushed tomatoes (Tuttorosso my favorite!)
- 1/2 red bell pepper, sliced into strips
- 1/2 green bell pepper, sliced into strips
- 1/2 large onion, sliced
- 1 tsp dried oregano
- 1 bay leaf
- salt and fresh pepper to taste
- 1/4 cup fresh herbs such as basil or parsley for topping
Mediterranean Catfish
By bakers_delight85
Prepare rice pilaf to finish this flavor-packed dish off right
- 1 Tbsp. Greek seasoning
- 4 4-6 ounce catfish fillets (any mild-flavored fish will work well)
- 1 10-ounce bag pre-washed baby spinach
- 1/2 cup crumbled feta cheese
- 1/2 cup julienned oil-packed sun-dried tomatoes with herbs
Crispy Peanut Butter Balls
By bakers_delight85
In a large mixing bowl, beat the peanut butter and butter until blended; gradually beat in confectioners; sugar
- 2 cups creamy peanut butter
- 1/2 cup butter, softened
- 3-3/4 cups confectioners' sugar
- 3 cups crispy rice cereal
- 4 cups (24 ounces) semisweet chocolate chips
- 1/4 cup plus 1 tsp. shortening, divided
- 1/3 cup vanilla or white chips
Summertime Fruit Tea
By bakers_delight85
In a Dutch oven, bring 4 cups water to a boil
- 12 cups water, divided
- 1 1/2 cups sugar
- 9 individual tea bags
- 1 can (12 ounces) frozen lemonade concentrate, thawed
- 1 can (12 ounces) frozen pineapple-orange juice concentrate, thawed
Roasted Potato, Onion, and Rosemary Crustless Quiche
By bakers_delight85
Preheat oven to 375˚
- 3/4 lb fingerling potatoes
- 1 medium red onion
- 2 tablespoons fresh rosemary, minced
- 1 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 cup feta or goat cheese
- 5 eggs
- 1 cup milk
- 1/2 teaspoon black pepper
Spiced Shrimp Boil
By bakers_delight85
Squeeze juice from lemon halves into a large bowl; add lemon and potatoes to bowl
- 1 medium lemon, halved
- 2-1/2 pounds medium red potatoes (about 10), quartered
- 1 tsp. ground coriander
- 1 tsp. cayenne pepper
- 1/8 tsp. ground allspice
- 1/8 tsp. ground cloves
- 15 whole peppercorns
- 4 garlic cloves, peeled and halved
- 4 bay leaves
- 2 tsp. mustard seed
- 1/2 tsp. dill seed
- 4 celery ribs, halved
- 1 bunch parsley
- 2 medium onions, cut into wedges
- 5 quarts cold water
- 3 medium ears sweet corn, husked and cut into 2-inch pieces
- 1-1/2 pounds uncooked shell-on jumbo shrimp (about 18)
- 1 tsp. salt
New Orleans Pain Perdu
By bakers_delight85
Preheat the oven to 300 degrees F
- 4 large eggs
- 3/4 cup whole milk
- 1/2 cup heavy cream or half-and-half
- 2 Tbsp. Irish whiskey, cognac, brandy, or bourbon
- 2 Tbsp. sugar
- 2 tsp. vanilla extract
- 1/2 tsp. salt
- 8 French bread slices, cut about 1 inch thick on the diagonal
- Unsalted butter
- Vegetable oil
- Confectioners' sugar
- Sliced strawberries, other berries, or orange or tangerine slices
- Real maple syrup, optional
Double Peanut Butter Ice Cream Sandwiches
By bakers_delight85
Prepare, bake and cool Brownie for Ice Cream Sandwiches according to recipe directions
- Brownie for Ice Cream Sandwiches
- 4 cups peanut butter ice cream with peanut butter cup pieces, softened
- 8 ounces white candy coating, coarsely chopped
- 1 Tbsp. creamy peanut butter
- 1 tsp. shortening
Classic Scalloped Potatoes
By bakers_delight85
Can be made up to one day ahead
- 2 Tbsp. butter
- 1 large onion, halved lengthwise, thinly sliced
- 2 Tbsp. all-purpose flour
- 1 1/2 cups milk
- 2 tsp. Dijon mustard
- 1/2 tsp. salt
- Pinch freshly grated nutmeg
- 6 medium potatoes (about 2 lbs)
- 1 cup shredded aged Cheddar cheese