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Recipes
Balsamic Mustard Chicken with Potatoes
By bakers_delight85
Combine the mustard, vinegars, onion, garlic and 1 Tbsp
- 3 Tbsp. Dijon mustard
- 1/4 cup balsamic vinegar
- 2 Tbsp. red wine vinegar
- 3 Tbsp. finely chopped onion
- 2 garlic cloves, minced
- 2 Tbsp. canola oil
- 4 boneless skinless chicken breast halves, cut into 1-inch strips
- 2 medium red potatoes, peeled and very thinly sliced
- 1/2 cup low-sodium chicken broth
Chicken Paprika with Noodles
By bakers_delight85
In a large nonstick skillet over medium-high heat, cook chicken, breaking up with a wooden spoon, for 5 minutes or ...
- 1 lb. lean ground chicken or turkey
- 1 Tbsp. butter
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 1 Tbsp. paprika
- 2 Tbsp. all-purpose flour
- 1-1/3 cups chicken stock
- 1/2 cup sour cream
- 2 Tbsp. chopped fresh dill or parsley
- Salt and freshly ground black pepper
- 8 ounces fettucine or broad egg noodles
Hot Milk Cake
By bakers_delight85
Adjust an oven rack to the middle position and heat the oven to 325 degrees
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- 8 Tbsp. (1 stick) unsalted butter
- 1 cup milk
- 2 tsp. vanilla extract
- 4 large eggs, room temperature
- 2 cups sugar
Biscuits
By bakers_delight85
Preheat oven to 400 degrees
- 2 cups self-rising flour
- 1/4 cup lard or shortening
- 1 cup buttermilk
Quinoa &White Bean Casserole with Caramelized Onions
By bakers_delight85
Preheat oven to 400 degrees
- 1 tablespoon extra virgin olive oil
- 3 onions, peeled and sliced thin
- 1/2 teaspoon sea salt
- 1 tablespoon balsamic vinegar
- 2 teaspoons minced garlic
- 1/4 teaspoon red pepper flakes
- 1/2 cup white wine
- 3 cups cannellini beans, drained and rinsed (about 2 cans)
- 3 cups cooked quinoa
- 1 cup of vegetable broth
- 1 teaspoon fresh rosemary, minced
- 3/4 cup grated white cheese (I used Daiya), divided
- 1/2 cup non-dairy or low fat cream cheese
Spicy Noodles with Vegetables and Peanut Sauce
By bakers_delight85
In a small saucepan, combine peanut butter, water, soy sauce, lime juice, brown sugar, hot pepper flakes and sesame...
- 1/4 cup peanut butter
- 1/3 cup water
- 2 Tbsp. soy sauce
- 2 Tbsp. lime juice
- 2 Tbsp. packed brown sugar
- 1/4 tsp. hot pepper flakes or to taste
- 1 Tbsp. sesame oil
- 2 Tbsp. vegetable oil
- 1 Tbsp. minced fresh gingerroot
- 2 cloves garlic, minced
- 1 leek, white and light green part only, cleaned and cut into matchstick strips
- 2 small Italian eggplants, cut into thin strips (about 2 cups)
- 2 bell peppers (assorted colors), cut into thin strips
- 12 ounces linguine, broken into thirds
- 1/2 cup chopped fresh cilantro or parsley
Cashew Chicken Stir Fry
By bakers_delight85
In a skillet, heat 3 Tbsp
- 2 cups chicken broth, divided
- 1 pound boneless skinless chicken breasts, cut into 1/2 inch strips
- 1/2 cup thinly sliced carrots
- 1/2 cup sliced celery
- 3 cups broccoli florets
- 1 cup fresh or frozen snow peas
- 1/4 cup cornstarch
- 3 Tbsp. soy sauce
- 1/2 tsp. ground ginger
- 1 1/2 cups cashews
- Hot cooked rice, optional
Butter Lettuce Salad with Tahini-Honey Dressing
By bakers_delight85
From Aida Mollenkamp's Keys to the Kitchen
- Tahini-Honey Dressing:
- 1/2 cup tahini
- 5 tsp. freshly squeezed lemon juice
- 2 Tbsp. honey
- 2 garlic cloves, halved
- 3/4 cup water
- Kosher salt and freshly ground black pepper
- Butter Lettuce Salad:
- 7 oz. butter lettuce
- 1 avocado, peeled, pitted, and thinly sliced
- 1 Persian cucumber, halved and thinly sliced
- 1 carrot, grated on large holes of box grater
- 1 cup sprouts (such as sunflower, pea, or radish) for garnish
Roasted Potato Wedges
By bakers_delight85
Add more garlic to the potatoes if you prefer a stronger flavor
- 3 russet potatoes (2 pounds)
- 1 Tbsp. minced garlic, or to taste
- 3 Tbsp. olive oil
- Coarse salt and freshly ground pepper
Tex-Mex Chicken ‘n’ Rice Casserole
By bakers_delight85
In a 3-quart saucepan cook onion in hot oil until tender
- 1/2 cup chopped onion
- 1 Tbsp. olive oil
- 1 6.9-oz. pkg. chicken-flavored rice and vermicelli mix
- 1/3 cup uncooked long grain rice
- 1 14-oz can chicken broth
- 2 cups water
- 2 cups chopped cooked chicken
- 2 medium tomatoes, chopped
- 3 Tbsp. diced green chile peppers, drained
- 1 tsp. dried basil, crushed
- 1 1/2 tsp. chili powder
- 1/8 tsp. ground cumin
- 1/8 tsp. black pepper
- 1/2 cup shredded cheddar cheese