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Recipes
Angel Hair Pasta with Mussels and Tomatoes
By bakers_delight85
Heat a large, deep skillet over medium heat
- 1/2 Tbsp. olive oil
- 4 medium garlic cloves, minced
- 1 cup fat-free, low-sodium chicken broth
- 9-ounce package refrigerated angel hair pasta
- 1 pound live mussels, scrubbed
- 14.5 ounce can no-salt-added diced tomatoes, undrained
- 1/2 tsp. red hot pepper sauce (optional)
- 2 cups packed fresh baby spinach leaves or torn spinach leaves, heavy stems discarded
- 1/4 cup chopped fresh basil, heavy stems discarded, or snipped Italian, or flat-leaf, parsley
Peanut Chicken Stir-Fry
By bakers_delight85
In a small bowl, combine the first six ingredients until smooth; set aside
- 2 tsp. cornstarch
- 3/4 cup chicken broth
- 1/4 cup creamy peanut butter
- 3 Tbsp. soy sauce
- 1 tsp. ground ginger
- 1/4 tsp. pepper
- 1-1/4 pounds boneless skinless chicken breasts, cut into strips
- 3 tsp. olive oil, divided
- 1 cup chopped onion
- 1 cup thinly sliced green pepper
- 1 cup thinly sliced sweet red pepper
- 1-1/2 cups sliced fresh mushrooms
- 1 tsp. minced garlic
- Hot cooked rice
Oven “Fries”
By bakers_delight85
Set oven rack on the upper level; preheat to 450 degrees F
- 1 1/2 lbs. all-purpose potatoes, preferably Yukon Gold or Russet (about 4 medium), unpeeled, scrubbed
- 2 tsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. paprika
- Freshly ground black pepper to taste
Paradise Pumpkin Pie
By bakers_delight85
In a mixing bowl, beat the cream cheese until smooth
- Filling:
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1/2 tsp. vanilla extract
- 1 egg
- 1 unbaked pastry shell (9 inches)
- 1 can (16 ounces) solid-pack pumpkin
- 1 cup evaporated milk
- 2 eggs, beaten
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- 1/4 tsp. ground nutmeg
- Topping:
- 2 Tbsp. all-purpose flour
- 2 Tbsp. brown sugar
- 1 Tbsp. butter, softened
- 1/2 cup chopped pecans
Roasted peppers and Mozzarella with Anchovy
By bakers_delight85
Lightly char the peppers over a gas flame or under a broiler until they are blackened on all sides and soft
- 3 to 4 large red bell peppers
- 2 Tbsp. finely chopped garlic
- 8 to 10 fresh basil leaves, thinly sliced
- 1 Tbsp. chopped flat-leaf parsley
- 2 Tbsp. olive oil
- Salt and freshly ground black pepper
- Five 1-ounce balls fresh mozzarella, halved
- 6 anchovy fillets, drained
Gluten Free Cake Donuts
By bakers_delight85
Grease donut pans (even nonstick)
- Combine the dry ingredients in a large bowl:
- 2 1/4 cups gluten free flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon nutmeg, optional
- Pinch of baking soda
- Cut into dry ingredients:
- 1/4 cup organic palm shortening, chilled
- Combine the wet ingredients, then add to large bowl:
- 3/4 cup soured milk
- 2 tablespoons canola oil
- 2 tablespoons applesauce
- 2 eggs
- 2 tablespoons pure vanilla extract
Cheesy Scalloped Carrots
By bakers_delight85
Process the bread in a food processor until finely ground
- 2 slices hearty white sandwich bread, torn into pieces
- 5 Tbsp. unsalted butter (with 2 Tbsp. melted)
- 2 tsp. salt
- 2 pounds carrots, peeled and cut on the bias into 1/2-inch slices
- 1 small onion, chopped fine
- 3 Tbsp. all-purpose flour
- 1 1/2 cups milk
- 1 tsp. dry mustard
- 1/4 tsp. pepper
- 1/4 tsp. celery salt
- 2 1/2 cups shredded sharp cheddar cheese
Fusilli with Roasted Tomatoes, Asparagus & Shrimp
By bakers_delight85
Set oven rack in lower third of oven; preheat to 450 degrees F
- 12 plum tomatoes, quartered lengthwise
- 4 tsp. olive oil, preferably extra-virgin
- Freshly ground black pepper to taste
- 1 small head garlic
- 1 lb. thin asparagus, trimmed and cut into 2-inch lengths (or larger stalks, peeled and halved lengthwise before cutting)
- 1 lb. large shrimp, peeled and deveined
- 3/4 lb. corkscrew pasta, such as fusilli or rotini
- 2 tsp. fresh lemon juice
- 1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
- 1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
- Salt to taste
Chicken Chili Fettuccine Recipe
By bakers_delight85
This pasta dish features ingredients mild enough for kids, but tasty enough for grown-ups
- 2 packages (9 ounces each) refrigerated fettuccine
- 1-1/2 pounds boneless skinless chicken breasts, cut into strips
- 1 tablespoon canola oil
- 1 jar (6 ounces) sliced mushrooms, drained
- 1 cup chopped onion
- 2 tablespoons all-purpose flour
- 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
- 2 cans (4 ounces each) chopped green chilies
- 2 tablespoons butter
- 1 cup (4 ounces) shredded Monterey Jack cheese, optional
Black Bean Chili
By bakers_delight85
Soak beans overnight in water
- 1 1/2 lbs. dried black beans, rinsed and picked over (3 cups)
- 1 Tbsp. vegetable oil, preferably canola oil
- 2 large onions, chopped
- 6 cloves garlic, minced
- 1 bay leaf
- 4 tsp. cumin seeds
- 1 Tbsp. sweet Hungarian paprika
- 1/2 tsp. cayenne pepper
- 2 Tbsp. chili powder
- 2 tsp. dried oregano
- 1 green bell pepper, seeded and diced
- 6-8 sun-dried tomatoes (not oil-packed), chopped (1/3 cup)
- 1 28-oz. can tomatoes, (with juices), seeded and chopped
- 1/2 tsp. sugar
- Salt to taste
- 1 Tbsp. cider vinegar
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh cilantro plus sprigs for garnish
- 6 Tbsp. nonfat plain yogurt or fromage blanc for garnish