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Recipes
English Muffin Toasting Bread
By bakers_delight85
In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda
- 5 * 5 cups All-purpose Flour, Divided
- 2 * 2 packages Active Dry Yeast (1/4 Oz Each)
- 1 * 1 Tablespoon Sugar
- 2 * 2 teaspoons Salt
- * ¼ teaspoons Baking Soda
- 2 * 2 cups Warm Milk (120-130 Degrees)
- * ½ cups Warm Water (120-130 Degrees)
- * Cornmeal (for Dusting)
Rocky Road Brownies
By bakers_delight85
Preheat oven to 325F. In a medium bowl, combine all ingredients except marshmallow creme, one at a time
- 4 egg whites
- 1/2 cup sugar
- 1 Tbsp. vanilla extract
- 1/2 cup cocoa
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup flour
- 1 cup marshmallow creme
Emily's Garlic-Mushroom Sauce
By bakers_delight85
Melt the butter in a skillet over medium heat
- 1 tsp. butter
- 6 ounces mushrooms, wiped clean and sliced
- 1 garlic clove, minced
- Pinch of salt
- 2 Tbsp. grated Parmesan cheese
Crescent Roll Casserole
By bakers_delight85
Preheat the oven to 375 degrees
- 1 1/2 pounds very lean ground beef
- 1 medium onion, chopped
- 1 pound crushed tomatoes, fresh or canned
- 1 1/2 tsp. salt plus more as needed
- Freshly ground black pepper
- 2 cups (about 6 ounces) shredded sharp cheddar cheese
- 2 cups (about 6 ounces) shredded mozzarella cheese
- 4 Pillsbury refrigerated crescent dinner rolls (unbaked)
- 1/4 cup sour cream
Chicken Chili with Green Salsa
By bakers_delight85
Heat nonstick 12-inch skillet over medium-high heat until very hot
- 12 ounces chicken breast tenders, cut into 1/2-inch pieces
- 2 cans (15 to 19 ounces each) white kidney beans (cannellini), rinsed and drained
- 1 jar (16 ounces) mild or medium-hot green salsa (about 1 3/4 cups)
- 1/4 cup chopped fresh cilantro
- 1 cup red and/or yellow cherry tomatoes, each cut into quarters
Lentil, Ditalini and Sausage Soup
By bakers_delight85
One cup of dried lentils yields 3 to 4 cups cooked
- 3 sweet pork sausage links, casings removed and meat crumbled
- 6 cups chicken broth
- 1 cup dried lentils, sorted and washed
- 1/2 cup ditalini
- Fine sea salt
- Freshly ground black pepper
- 2 cups diced tomatoes
Chicken Rotini with Parmesan
By bakers_delight85
Heat a 12-inch nonstick skillet over medium-high heat
- Vegetable oil spray
- 8 ounces button mushrooms, sliced
- 1 medium zucchini, thinly sliced
- 1 medium onion, chopped
- 1 medium yellow squash, thinly sliced
- 1/2 Tbsp. dried oregano, crumbled
- 1/4 tsp. crushed red pepper flakes (optional)
- 14.5 ounce can fat-free, low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts, all visible fat discarded, cut into bite-size pieces
- 6 ounces dried rotini
- 1/4 cup snipped fresh parsley
- 1/4 tsp. salt
- 1/4 tsp. shredded or grated Parmesan cheese
Rice with Lemon and Spinach
By bakers_delight85
This rice is a lovely accompaniment to most main courses
- 1 small onion, chopped
- 1 cup sliced fresh mushrooms
- 2 garlic cloves, minced
- 1 Tbsp. olive oil
- 3 cups cooked long grain rice
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 3 Tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. dill weed
- 1/8 tsp. pepper
- 1/3 cup crumbled feta cheese, divided
Caramelized Onions and Carrots
By bakers_delight85
In a large saucepan or skillet, melt the butter with the olive oil over high heat
- 1 1/2 Tbsp. unsalted butter
- 1 1/2 Tbsp. olive oil
- 12 medium carrots (about 1 1/2 pounds), peeled and cut into 1/4-inch thick rounds
- 3 large yellow onions (about 2 1/2 pounds), cut into thin wedges
- 2 Tbsp. granulated sugar
- 1 tsp. salt
- Freshly ground pepper to taste
- 1/3 cup minced fresh parsley
California Pizzas Recipe
By bakers_delight85
“This is a delicious lunch or light dinner for two,” writes Sheila Martin of LaQuinta, California
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 teaspoons canola oil
- 2 flour tortillas (6 inches)
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1 medium tomato, sliced
- 1/2 cup shredded part-skim mozzarella cheese