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Recipes
Cuban Cure Black Bean Soup
By bakers_delight85
Cut the chorizo sausage into slices roughly 1/8 inch thick
- 1/4 lb. chorizo sausage (not the salami sort)
- 2 scallions
- 1/3 tsp. ground cumin
- 1 15-ounce can black beans, drained
- 1 fresh tomato
- 3 cups chicken broth/stock
- juice of 1 lime, or to taste (feel free to squirt in lime from a plastic bottle)
- 2-4 Tbsp. chopped fresh cilantro
Baked Eggs w/ Potato & Bacon Hash
By bakers_delight85
Cook the bacon in a large cast-iron or oven-safe skillet
- 4 slices bacon
- 1/2 large onion, diced.
- 1 lb red potatoes, washed and diced into 1/8 in cubes
- 1 large or 2 small cloves garlic, minced or pressed
- 1 sweet bell pepper, diced (I used an orange one, but you can use whatever you have)
- 1 Tbsp butter
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 1/2 tsp chopped fresh thyme
Anthony's Ultimate Doubly Cheesy Mac 'n' Cheese
By bakers_delight85
Preheat the oven to 350 degrees F
- 4 Tbsp. (1/2 stick) butter, cut into pieces, plus more for the baking dish
- 1/2 pound uncooked elbow macaroni
- 3 eggs, lightly beaten
- 1 cup milk
- 1/2 cup sour cream
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dry mustard powder
- 4 cups (1 pound) grated Cheddar cheese
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
Fusilli with Garbanzo Beans and Spinach
By bakers_delight85
Heat large saucepot of water to boiling over high heat
- 1 package (16 ounces) fusilli pasta
- 2 Tbsp. olive oil
- 1 medium onion, chopped
- 2 garlic cloves, crushed with garlic press
- 1/2 tsp. dried oregano
- 1 can (29 ounces) garbanzo beans, rinsed and drained
- 3 Tbsp. balsamic vinegar
- 1 1/4 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 2 bags (5 to 6 ounces each) baby spinach
Goat Cheese and Chive Hash Browns
By bakers_delight85
Grate the potatoes in a food processor, and then rinse them in a colander until the water runs clear
- 3 large potatoes, preferably Yukon Gold
- 2 large egg whites
- 1/2 cup rice flour
- 1/2 cup crumbled fresh goat cheese
- 2 Tbsp. chopped fresh chives
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- Canola oil, for frying
Bow Ties with Chicken & Shrimp
By bakers_delight85
Cook pasta according to package directions
- 5-1/4 cups uncooked bow tie pasta
- 3/4 lb. boneless skinless chicken breasts, cubed
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 2 green onions, chopped
- 2 garlic cloves, minced
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 2 Tbsp. minced fresh parsley, divided
- 1 Tbsp. each minced fresh basil, thyme and oregano or 1 tsp. each dried basil, thyme and oregano
- 1/4 tsp. pepper
- 2 tsp. cornstarch
- 1/2 cup reduced-sodium chicken broth
- 3/4 lb. cooked large shrimp, peeled and deveined
- 3 plum tomatoes, diced
- 10 large pitted ripe olives, sliced
- Minced fresh parsley, optional
Mexican Fish Fillets
By bakers_delight85
Finish off this Mexican fiesta dinner with yellow rice and canned fat-free refried beans
- 1 1/2 pounds halibut or other thick fish fillets
- 1/2 cup salsa
- 2 Tbsp. sour cream
- 2 Tbsp. lime juice
- 1/2 cup shredded Mexican blend cheese
Cheddar Chicken PotPie Recipe
By bakers_delight85
Cheese soup is one of my favorites, but it's a bit too rich for my husband's tastes
- CRUST:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 5 tablespoons cold butter, cubed
- 3 tablespoons cold water
- FILLING:
- 1-1/2 cups chicken broth
- 2 cups peeled cubed potatoes
- 1 cup sliced carrots
- 1/2 cup sliced celery
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 1-1/2 cups milk
- 2 cups (8 ounces) shredded sharp cheddar cheese
- 4 cups cubed cooked chicken
- 1/4 teaspoon poultry seasoning
- Salt and pepper to taste
Pull-Apart Bacon Bread
By bakers_delight85
In a large skillet, cook bacon over medium heat until cooked but not crisp
- 12 bacon strips, diced
- 2 tubes (12 ounces each) refrigerated buttermilk biscuits
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 1 Tbsp. Italian salad dressing mix
- 2 tsp. olive oil