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Recipes
Rustic Italian Tortellini Soup
By bakers_delight85
Crumble sausage into a Dutch oven; add onion
- 3 Italian turkey sausage links (4 ounces each), casings removed
- 1 medium onion, chopped
- 6 garlic cloves, minced
- 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
- 1-3/4 cups water
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 pkg. (9 ounces) refrigerated cheese tortellini
- 1 pkg. (6 ounces) fresh baby spinach, coarsely chopped
- 2-1/4 tsp. minced fresh basil or 3/4 tsp. dried basil
- 1/4 tsp. pepper
- Dash crushed red pepper flakes
- Shredded Parmesan cheese, optional
Quinoa Pizza Balls
By bakers_delight85
Preheat oven to 350 degrees F
- 2 cups cooked red or white kidney beans, drained
- 2/3 cup tomato paste
- 1/2 tsp. hot sauce
- 2 cups cooked plain quinoa
- 3/4 cup fresh parsley, chopped
- 1 tsp. dried basil
- 1/2 tsp. dried oregano
- 1/3 tsp. agave nectar
- Pinch of garlic powder
- Pinch of black pepper
- Salt to taste
- 24 1/2-inch cubes mozzarella (optional, leave out if making vegan)
Rocky Road Squares
By bakers_delight85
Preheat the oven to 350 degrees F; grease and flour a 9 x 9-inch baking pan
- 1 cup flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbsp. unsalted butter, at room temperature
- 3/4 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup chopped walnuts and pecans
- 1/2 cup miniature marshmallows
I Swear They’re Fat-Free French Fries
By bakers_delight85
Bake 3 medium potatoes in the microwave until tender (about 3 to 4 minutes each, depending on spud size)
- 3 medium potatoes
- 1 egg white
Gluten-Free Baked Donuts
By bakers_delight85
I used my 12-count mini donut pan to bake these little beauties, so this recipe will make a dozen small donuts
- Add:
- 1 cup sorghum flour(or sweet jowar flour)
- 1/2 cup organic brown rice flour
- 1/2 cup tapioca starch/flour
- 2 tablespoons hazelnut flour or almond flour
- 1/3 cup packed light brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg
- 1/4 cup Spectrum Organic Shortening
- 1/2 cup vegan sour cream (or plain vegan yogurt)
- 1/4 cup So Delicious Coconut Milk (or plain rice or nut milk)
- Ener-G Egg Replacer for two eggs mixed with a scant 1/4 cup warm water
- 1 teaspoon bourbon vanilla extract
Orzo-Stuffed Tomatoes
By bakers_delight85
Cook orzo according to package directions
- 2/3 cup uncooked orzo pasta
- 6 medium tomatoes
- 1 Tbsp. butter
- 1/2 cup shredded reduced-fat Swiss cheese
- 1 Tbsp. minced fresh basil or 1 tsp. dried basil
- 2 tsp. minced fresh parsley
- 1 tsp. salt
- 1/4 tsp. white pepper
- Paprika
Mac's Pub Brown Soda Bread
By bakers_delight85
Preheat the oven to 375 degrees F
- 1 cup all-purpose flour
- 3 cups coarse whole wheat flour, such as Odlums or Howard's brand
- 1 Tbsp. wheat germ
- 1 Tbsp. oat bran, such as McCann's brand
- 1 Tbsp. brown sugar
- 2 tsp. baking soda
- 1 large egg
- 4 Tbsp. unsalted Kerrygold Irish butter, melted
- 1-1/2 to 1-3/4 cups buttermilk
- 2 Tbsp. sesame seeds (optional)
Linguine with Spicy Red Clam Sauce
By bakers_delight85
Cook pasta according to package directions, omitting salt and fat
- Serving Size: 1 cup pasta and about 1 cup sauce
- 1 * 1 (9-ounce) package fresh linguine
- 1 * 1 tablespoon olive oil
- 1/2 * 1/2 cup chopped onion
- 1 * 1 tablespoon bottled minced garlic
- 1/2 * 1/2 teaspoon crushed red pepper
- 2 * 2 tablespoons tomato paste
- 1 * 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 2 * 2 (6.5-ounce) cans minced clams, undrained
- 2 * 2 tablespoons chopped fresh parsley
- 1 * 1 tablespoon chopped fresh basil
- 1 * 1 tablespoon chopped fresh oregano
Pasqual's Chorizo
By bakers_delight85
In a small heavy skillet over medium heat, combine the cinnamon, peppercorns, cloves, and cumin
- 3 to 4 Mexican cinnamon sticks, each 2 inches long or 1 1/2 tsp. ground regular cinnamon
- 20 black peppercorns
- 10 cloves
- 1 1/2 tsp. cumin seeds
- 6 dried ancho chiles, stemmed, seeded, and finely chopped or crumbled
- 2 Tbsp. ground dried mild New Mexican red chile, preferably Chimayo chile
- 2 Tbsp. ground dried medium-hot New Mexico red chile, preferably molido
- 8 plump garlic cloves, minced
- 1 tsp. kosher or other coarse salt
- 1/4 cup red wine vinegar
- 2 pounds pork Boston butt (shoulder), plus 1/2 to 3/4 pound pork fat (fatback), ground once or twice by your butcher or with a meat grinder at home
Fresh Spinach and New Potato Frittata
By bakers_delight85
Beat eggs, milk, marjoram and 1/4 tsp
- 6 eggs
- 2 Tbsp. milk
- 1/4 tsp. dried marjoram leaves
- 1/4 tsp. salt
- 2 Tbsp. butter or margarine
- 1 lb. small red potatoes (6 or 7), thinly sliced (2 cups)
- 1/4 tsp. salt
- 1 cup firmly packed bite-size pieces spinach
- 1/4 cup oil-packed sun-dried tomatoes, drained and sliced
- 3 medium green onions, cut into 1/4-inch pieces
- 1/2 cup shredded Swiss cheese