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Recipes
Stick-to-your-Ribs Beef, Onion and Mushroom Stew
By bakers_delight85
In a large skillet, working in batches if necessary, brown the beef with 2 Tbsp
- 3 pounds beef stew meat, cut into 1-1/2 inch cubes
- 6 Tbsp. (3/4 stick) butter
- 3 Tbsp. all-purpose flour
- 1 tsp. salt
- 3/4 tsp. pepper
- 10 ounces mushrooms, quartered
- 2 large Spanish onions, halved and thinly sliced
- One 12-ounce bottle dark beer
- 3 cloves garlic, minced
- 2 Tbsp. packed light brown sugar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. freshly squeezed lemon juice
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 whole cloves
Herbed Turkey Burgers with Zucchini Buns
By bakers_delight85
In a large bowl, combine the turkey meat, oregano and garlic cloves, and mix with your hands until fully combin...
- ground organic, lean turkey meat
- 2 tablespoons fresh oregano, chopped
- 2 garlic cloves, minced
- 4 thick slices of zucchini (or eggplant, summer squash, etc.)
- Olive oil spray
- Salt & pepper to taste
- Toppings: sliced tomato, avocado, cheese, ketchup, mustard, mayo, hot sauce, etc.
Black Bean Soup
By bakers_delight85
In a small bowl, mash one can black beans; set aside
- 3 cans (15 ounces each) black beans, rinsed and drained, divided
- 3 celery ribs with leaves, chopped
- 1 large onion, chopped
- 1 medium sweet red pepper, chopped
- 1 jalapeno pepper, seeded and chopped
- 4 garlic cloves, minced
- 2 Tbsp. olive oil
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
- 1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained
- 3 tsp. ground cumin
- 1-1/2 tsp. ground coriander
- 1 tsp. Louisiana-style hot sauce
- 1/4 tsp. pepper
- 1 bay leaf
- 1 tsp. lime juice
- 1/2 cup reduced-fat sour cream
- 1/4 cup chopped green onions
Quick Hearty Chicken Noodle Soup
By bakers_delight85
While broth and water come to a simmer over medium-high heat in a large soup kettle, separate chicken meat from bon...
- 2 * 2 quarts Chicken Broth
- 1 * 1 quart Water
- 1 * 1 whole Store-bought Roast Chicken (preferably Organic) Meat Picked From Bones And Pulled Into Bite-size Pieces, Bones And Skin Reserved Separately
- 2 * 2 Tablespoons Vegetable Oil
- 2 * 2 whole Large Onions (2 Cups), Cut Into Medium Dice
- 2 * 2 whole Large Carrots, Peeled And Cut Into Round Or Half Rounds, Depending On Size
- 2 * 2 stalks Large Celery, Sliced 1/4-inch Thick
- 1 * 1 teaspoon Dried Thyme Leaves
- 3 * 3 cups Egg Noodles
- 1 * 1 cup (5 Ounces) Frozen Green Peas
- * ½ cups Chopped Fresh Parsley
- 1 * 1 pinch Salt And Ground Black Pepper To Taste
Banana pancakes with caramel-banana syrup
By bakers_delight85
Cut 2 bananas into 1/4 inch thick rounds
- 3 large bananas, peeled and divided
- 1/2 cup (1 stick) butter, melted and divided plus additional melted butter for brushing skillet
- 3/4 cup (packed) golden brown sugar, divided
- 1/4 cup water
- 1 tsp. vanilla extract
- 2 cups self-rising flour
- 2 cups buttermilk
- 2 large eggs
Onion, Garlic, and Brie Bruschetta
By bakers_delight85
Remove papery out skin from garlic (do not peel or separate cloves)
- 2 whole garlic bulbs
- 3 Tbsp. olive oil, divided
- 1 large red onion, halved and thinly sliced
- 4 1/2 4 1/2 tsp. sugar
- 1 tsp. balsamic vinegar
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 French bread baguette (10 1/2 oz), cut into scant 1/2 in. slices
- 1 lb. Brie cheese, rind removed, thinly sliced
- Minced fresh thyme, optional
Super Suppertime Lentil Soup
By bakers_delight85
In a large Dutch oven or stockpot, combine stock, lentils, mushrooms, carrots, celery, onion, garlic and thyme
- 8 cups chicken or vegetable stock
- 1 cup green lentils, rinsed and sorted
- 8 ounces mushrooms, chopped
- 2 carrots, peeled and chopped
- 2 stalks celery including leaves, chopped
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 tsp. dried thyme or marjoram leaves
- 1/4 cup chopped fresh dill or parsley
- Salt and freshly ground black pepper
Carmine's Sole Francese
By bakers_delight85
Preheat the oven to 400 degrees F
- 4 to 5 large fingerling potatoes
- 8 to 9 ounces medium-sized cremini or oyster mushrooms, stems trimmed but left in place
- 2 Tbsp. olive oil
- Salt and freshly ground black pepper
- Two 8- to 9-ounce fillets of sole
- 1 cup all-purpose flour
- 3 large eggs
- 3 Tbsp. grated Romano cheese
- 2 Tbsp. finely chopped flat-leaf parsley
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter
- 2 Tbsp. finely chopped shallots
- 1/4 cup dry white wine
- 1 1/2 cups chicken stock
- Juice of 2 lemons
- 1/4 cup small shrimp, peeled, deveined and halved
Creamy Chicken Thighs and Mushrooms over Gemelli
By bakers_delight85
If you can't find gemelli, use whatever small, dense cut of pasta you can find
- 3 Tbsp. vegetable oil
- 2 pounds chicken thighs, skin and excess fat removed
- Salt and freshly ground black pepper
- 1 medium onion, finely chopped
- 3 celery stalks, sliced (about 1 cup)
- 1/4 cup all-purpose flour
- 1 cup white wine
- 1 quart reduced-sodium chicken stock
- 1 cup heavy cream
- 2 large bay leaves
- 12 ounces white button mushrooms, brushed clean and stems trimmed
- 1 pound gemelli, cooked until al dente
- Chopped fresh parsley
Turkey Pasta Toss
By bakers_delight85
Make this a complete meal with a tossed salad and some Italian bread
- 3 cups uncooked penne pasta
- 2 Italian turkey sausage links, casings removed
- 1 large sweet yellow pepper, cut into 1/2-inch strips
- 1 Tbsp. olive oil
- 6 garlic cloves, minced
- 4 plum tomatoes, cut into 1-in. chunks
- 20 pitted ripe olives, halved
- 1/4 cup minced fresh basil
- 1/4 tsp. crushed red pepper flakes
- 1/4 tsp. salt
- 1/4 cup shredded Romano cheese