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Recipes
Basic Tomato Sauce
By bakers_delight85
Heat the oil in a saucepan over medium heat
- 1 tsp. extra virgin olive oil
- 2 garlic cloves, minced
- 1 (20 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
Almond-Cinnamon Bars
By bakers_delight85
Preheat the oven to 350 degrees F; grease and flour a 9 x 13-inch baking pan
- 1 1/4 cups flour
- 1/4 tsp. salt
- 1/2 cup sliced almonds (raw or toasted; with or without skins)
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1/2 cup (1 stick) cold unsalted butter, cut into pats
- 1 egg yolk
- 1/2 tsp. almond extract
Garlic-Basil Shrimp
By bakers_delight85
Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook...
- 2 Tbsp. olive oil
- 1-1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
- 3 garlic cloves, minced
- 1/8 tsp. crushed red pepper flakes, or more to taste
- 3/4 cup dry white wine
- 1-1/2 cups grape tomatoes, halved
- 1/4 cup finely chopped fresh basil
- Salt and freshly ground black pepper, to taste
- 3 cups cooked orzo pasta, preferably whole-wheat
Pasta Lucia
By bakers_delight85
Put a large pot of water on to boil for the pasta
- 1 pound bowtie (farfalle), macaroni, or penne zita regate (imported)
- 1/2 cup imported olive oil
- 2 to 3 garlic cloves, minced
- 4 ounces shrimp (48 count), shelled, deveined, and cut in half
- 1 bunch fresh arugula or spinach, trimmed, washed, and torn into pieces
- 1 large ripe tomato or 4 plum tomatoes, cut into bite-size pieces
- Red and black pepper to taste
- Grated Romano cheese
Spicy White Chili
By bakers_delight85
In a 3-qt saucepan, saute onions in oil until tender
- 2 medium onions, chopped
- 1 Tbsp. vegetable oil
- 4 garlic cloves, minced
- 2 cans (4 ounces each) chopped green chilies
- 2 tsp. ground cumin
- 1 tsp. dried oregano
- 1/4 tsp. cayenne pepper
- 1/4 tsp. ground cloves
- 2 cans (14-1/2 ounces each) chicken broth
- 4 cups cubed cooked chicken
- 3 cans (15-1/2 ounces) great northern beans, rinsed and drained
- 2 cups (8 ounces) shredded Monterey Jack cheese
- Sour cream and sliced jalapeno peppers, optional
White beans with tomatoes and chiles
By bakers_delight85
These beans make can be a side dish to meats or a hearty meatless main dish when tossed with pasta
- 1 Tbsp. olive oil
- 2 Tbsp. chopped pickled jalapeno chiles
- 1 1/2 Tbsp. chopped fresh sage or 2 tsp. dried rubbed sage
- 3 garlic cloves, chopped
- 2 15-ounce cans canellini (white kidney beans), drained
- 1 3/4 cups canned crushed tomatoes with added puree
Shakshuka
By bakers_delight85
Heat a deep, large skillet or sauté pan on medium
- 1 tbsp olive oil
- 1/2 medium brown or white onion, peeled and diced
- 1 clove garlic, minced
- 1 medium green or red bell pepper, chopped
- 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp chili powder (mild)
- 1 tsp cumin
- 1 tsp paprika
- Pinch of cayenne pepper (or more to taste-- spicy!)
- Pinch of sugar (optional, to taste)
- Salt and pepper to taste
- 5-6 eggs
- 1/2 tbsp fresh chopped parsley (optional, for garnish)
Shrimp Creole a la Faherty
By bakers_delight85
Melt the butter in a large saucepan
- 1/2 stick (1/4 cup) butter
- 1 large onion, chopped
- 1 cup minced green bell pepper
- 1 garlic clove, minced
- 1 tsp. salt
- Dash of pepper
- 1/4 tsp. dried rosemary
- 1/4 tsp. paprika
- 2 cups stewed tomatoes
- 1 pound cooked, shelled, and deveined shrimp
- 2 to 3 cups hot cooked long-grain white rice
Jewish Apple Cake
By bakers_delight85
Preheat the oven to 350 degrees F
- 4 eggs
- 1 cup canola oil
- 1/2 cup orange juice
- 3 cups unsifted all-purpose flour
- 2 cups plus 1/2 cup sugar
- 1 tsp. baking powder
- 2 1/2 tsp. vanilla extract
- 8 apples, peeled and cored
- 2 tsp. ground cinnamon
Ravioli Salad
By bakers_delight85
Cook ravioli according to package directions
- 1 9-oz. package reduced-fat cheese ravioli
- 1/3 cup fat-free chicken broth
- 2 Tbsp. olive oil
- 2 tsp. lemon juice
- 1 1/2 tsp. apple cider vinegar
- 1/4 cup chopped fresh chives or thinly sliced green onion tops
- 1/4 cup finely chopped fresh parsley leaves
- 2 Tbsp. chopped fresh or 2 tsp. dried basil leaves
- 1 tsp. dried thyme leaves
- 1/4 tsp. dry mustard
- 1/4 tsp. white pepper
- Dash cayenne pepper (optional)
- 1/2 tsp. salt, or to taste (optional)
- 1 14 3/4-oz. water-packed artichoke heart quarters, well drained
- 1 cup cooked, or canned, cannellini beans
- 2 cups cubed fresh tomatoes
- 1 1/2 cups diced zucchini
- 1/2 red bell pepper, seeded and diced
- 1 celery stalk, diced