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Recipes
Italian Stuffed Meatloaf
By bakers_delight85
Preheat the oven to 350 degrees
- 2 pounds ground sirloin
- 1 large egg white
- 1 cup tomato juice
- Salt and pepper to taste
- 1 tsp. minced garlic
- 1 tsp. dried oregano leaves
- 1 onion, chopped
- 4 ounces sliced, part-skim Mozzarella or provolone cheese
- 1/2 cup frozen spinach, cooked according to directions and squeezed dry
- 1/2 cup jarred, roasted red peppers, drained and chopped
Chicken and Roasted Asparagus Salad with Ginger-Sesame Dressing
By bakers_delight85
To make the dressing: Combine all the ingredients in a lidded jar, cover, and shake until blended
- Ginger-Sesame Dressing:
- 1/3 cup toasted sesame oil
- 1/3 cup light soy sauce
- 3 Tbsp. fresh lime juice
- 1 Tbsp. minced fresh ginger
- 1 Tbsp. minced garlic
- 1 bunch asparagus, tough ends snapped off
- 2 Tbsp. olive oil
- Salt and freshly ground pepper, to taste
- 5 ounces sugar snap peas, strings removed
- 1/2 cup water
- Two 6-ounce boneless skinless chicken breast halves
- 1 large bunch rocket (arugula) or watercress
- 1 cup bean sprouts
- 1/2 jalapeno pepper, thinly sliced (optional)
- 1 tsp. sesame seeds, toasted
Pizza Rice
By bakers_delight85
Heat oven to 350 degrees F
- 3 cups cooked long-grain rice
- 1 cup prepared pizza sauce
- 3/4 cup water
- 1/2 pound Italian sausage, removed from casing and crumbled
- 3 to 6 cups sliced fresh mushrooms
- 1 medium bell pepper, cored and diced, or 3/4 cup frozen chopped pepper, thawed
- heaping 1/4 cup green pimento-stuffed olives, halved
- 2 ounces pepperoni slices, cut up
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Lobster-Shrimp Salad Croissants
By bakers_delight85
In a large bowl, combine the mayonnaise, dill, chives, lemon juice, salt and pepper
- 1/2 cup mayonnaise
- 1 Tbsp. snipped fresh dill
- 1 Tbsp. minced chives
- 1 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 pound imitation lobster
- 1/2 pound frozen cooked small shrimp, thawed and coarsely chopped
- 10 miniature croissants, split
Walnut Raspberry Muffins
By bakers_delight85
In a large bowl, beat the cream cheese, butter and sugar until light and fluffy
- 2/3 cup cream cheese, softened
- 1/3 cup butter, softened
- 1-1/2 cups sugar
- 2 egg whites
- 1 egg
- 1-1/2 tsp. vanilla extract
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 cup buttermilk
- 2 cups fresh or frozen raspberries
- 1/4 cup chopped walnuts
Baked Seasoned Fries w/Garlic Aioli
By bakers_delight85
Preheat oven to 400°. Line baking sheet with foil for easy clean-up
- 2 medium potatoes, russet or yukon gold, washed and dried
- 2 tsp olive oil
- 1 tbsp herbs de provence (or use a combo of dried rosemary, thyme, marjoram)
- 1/4 tsp oregano
- 1 tsp smoked paprika
- 1/4 tsp chili powder
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp fresh cracked pepper
- fresh lime zest
- Skinny Garlic Aioli
- Servings: 2 • Serving Size: 2 tbsp •
- 2 tbsp light mayonnaise
- 2 tbsp fat free greek yogurt
- 1 clove garlic, crushed
Smoked Salmon, Cream Cheese, and Dill Macaroni & Cheese
By bakers_delight85
Bring a medium (6- to 8-quart) pot of water to a boil
- 1 tsp. kosher salt, plus more for salting the pasta water
- 2 Tbsp. unsalted butter
- 2 medium yellow onions, finely sliced (2 cups)
- 2 (9-ounce) packages fresh fettuccine or 1 pound dried farfalle (bowtie) pasta
- 3 1/2 cups heavy cream if using fresh fettuccine, 3 cups if using dried pasta
- 1 cup whipped cream cheese or 1 (8-ounce) package cream cheese, cut into small dice
- 1/4 pound smoked salmon or lox broken up into pieces or cut into 1/4 inch strips
- 1/2 tsp. freshly ground black pepper
- 2 Tbsp. capers, rinsed and drained, or more to taste
- 1 Tbsp. chopped fresh dill, plus small sprigs for garnish
Herb-crusted Halibut with Potatoes and Artichokes
By bakers_delight85
Preheat the oven to 400 degrees F
- Vegetable oil spray
- 3 large red potatoes (about 1 pound), unpeeled, cut into 1/8-inch slices
- 1/4 tsp. pepper
- 1/4 cup fat-free or reduced-fat mayonnaise
- 2 Tbsp. chopped fresh rosemary or 2 tsp. dried, crushed
- 2 Tbsp. chopped fresh thyme or 2 tsp. dried, crumbled
- 1 Tbsp. fresh oregano or 1 tsp. dried, crumbled
- 4 halibut or salmon fillets (about 4 ounces each)
- 14.5 ounce can artichoke quarters, rinsed and drained
- 1 cup halved cherry tomatoes
- 1 Tbsp. fresh lemon juice
- 2 tsp. olive oil
Cold Rice Noodles with Peanut-Lime Chicken
By bakers_delight85
Make the dipping sauce: Whisk ingredients in a small serving bowl, making sure to dissolve the sugar
- Dipping sauce
- 6 tablespoons Asian fish sauce
- 6 tablespoons brown sugar
- 12 tablespoons lime juice
- 2 garlic cloves, finely grated or minced
- Small Thai or Serrano chiles, thinly sliced, to taste
- Peanut dressing
- 3 tablespoons Asian fish sauce
- 3 tablespoons rice vinegar
- 9 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 one-and-a-half inch chunk ginger, peeled and sliced
- 6 tablespoons natural unsalted peanut butter
- 1 tablespoon toasted sesame oil
- Pinch of cayenne
- Chicken and noodle salad
- 1 1/4 pounds boneless skinless chicken thighs (about 6)
- 8 ounces dried rice vermicelli or other rice noodles
- 2 small cucumbers, cut in 1/4-inch half moons
- 2 medium carrots, cut in thin julienne
- Additional vegetables, as suggested above
- Small handful basil or mint or cilantro sprigs, or your favorite of the three (torn or roughly chopped)
- 4 or more scallions, slivered
- 1/4 cup crushed or chopped roasted peanuts
- Lime wedges (to serve)
Pasta Verde
By bakers_delight85
Bring a large pot of salted water to a boil
- 1 Tbsp. coarse-grain mustard
- 2 Tbsp. white wine or sherry vinegar
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound gemelli or other short pasta shape
- 1 sweet onion, halved lengthwise, then cut crosswise 1/4 inch thick
- 2 small zucchini, halved lengthwise, then cut crosswise 1/4 inch thick
- 8 ounces snap peas, trimmed, tough strings removed
- 3 ounces baby spinach (or 1 bunch regular spinach, tough stems removed and leaves coarsely chopped)
- 1 small bunch scallions, trimmed and thinly sliced
- 1/4 cup loosely packed fresh basil leaves, thinly sliced