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Recipes
Chocolate Cheesecake Bars
By bakers_delight85
Preheat the oven to 350 degrees F; grease a 9 x 9-inch baking pan
- For the bottom layer:
- 2/3 cup graham cracker crumbs
- 1/2 cup flour
- 1/4 cup sugar
- 1/2 cup ground pecans
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- For the topping:
- 8 ounces cream cheese, at room temperature
- 1/4 cup sugar
- 1 egg
- 1 egg yolk
- 1 tsp. vanilla extract
- 1/3 cup sour cream
- 3 ounces high-quality semisweet chocolate (such as Callebaut, Lindt, Valrhona, or Ghiradelli), melted and cooled
Griddle Cakes/Hot Cakes/Pancakes
By bakers_delight85
Sift the flour, salt, sugar and baking powder
- 1 1/2 cups all purpose flour
- 1 tsp. salt
- 3 Tbsp. sugar
- 1 3/4 tsp. baking powder
- 2 eggs, separated
- 1 1/4 cups milk
- 1 plus 2 Tbsp. melted butter
Coddled Eggs
By bakers_delight85
Serve the eggs with "soldiers", little strips of buttered toast, to dunk in the yolk
- 1 Tbsp. unsalted butter, for the ramekins
- 8 large eggs
- Salt and freshly ground black pepper
- 4 Tbsp. grated cheddar cheese
- 1/4 tsp. chopped fresh parsley
Chickpea Stew Scented with Lemon and Cumin
By bakers_delight85
Bring water to a boil in a medium saucepan
- Serving Size: 1 1/3 cups stew, 2/3 cup polenta, 2 Tbsp. sour cream
- 4 * 4 cups water
- 1 * 1 cup instant dry polenta
- 1 * 1 tablespoon butter
- 1 * 1 tablespoon olive oil
- 1 * 1 cup chopped onion
- 1 1/2 * 1 1/2 teaspoons bottled minced garlic
- 1/4 * 1/4 cup lemon juice
- 1 * 1 teaspoon ground cumin
- 1/4 * 1/4 teaspoon black pepper
- 2 * 2 (15-ounce) cans chickpeas (garbanzo beans), drained
- 2 * 2 (14.5-ounce) cans diced tomatoes, undrained
- 1/2 * 1/2 cup chopped green onions
- 3/4 * 3/4 cup reduced-fat sour cream
Lentil Stew with Sausage
By bakers_delight85
1 Heat a large, thick-bottomed pot (6 to 8 quart) on medium heat
- 1/3 pound of bacon (about 5 thick slices), cut into 1-inch by 1/4-inch strips
- 1 medium-large yellow or white onion, chopped (about 1 1/4 cups)
- 2-3 large carrots, diced (2/3 cup)
- 2-3 large ribs celery, diced (2/3 cup)
- 1 teaspoon ground cumin
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 pound brown or green dry lentils, rinsed and picked over to remove anything that shouldn't be there (like a small rock for example)
- 3 cups water
- 3 cups chicken stock* (can sub water for a total of 6 cups of liquid)
- 1/2 teaspoon dry thyme
- 1 bay leaf
- 1/2 pound Italian sausage (mild, sweet, or spicy, your choice) or smoked sausage, in links (about 2-3 links)
- 1 teaspoon sherry vinegar (can sub cider vinegar)
- 1/4 cup chopped fresh parsley, with a little extra for garnish
Pimiento Mac and Cheese
By bakers_delight85
From Aida Mollenkamp's Keys to the Kitchen
- Topping:
- 3 Tbsp. unsalted butter, plus more for the baking dish
- 1 cup panko bread crumbs
- 1/3 cup finely chopped Italian parsley
- 1 1/4 tsp. paprika
- 1 cup grated Parmigiano-Reggiano cheese
- Mac and Cheese:
- 1 pound mini shell or elbow macaroni pasta
- 1/2 red onion, minced
- 3/4 tsp. Kosher salt, plus more for seasoning
- 2 cups half-and-half
- One 7-oz jar pimientos, diced
- 12 ounces shredded aged Cheddar cheese
- 1 Tbsp. Dijon mustard
Linguine with Red Shrimp Sauce
By bakers_delight85
In a large saute pan, heat the olive oil over medium-high heat
- 1/4 cup olive oil
- 2 Tbsp. coarsely chopped garlic
- 12 fresh oregano leaves, chopped
- 8 fresh basil leaves, sliced
- 2 Tbsp. chopped flat-leaf parsley
- 10 ounces canned Italian plum tomatoes, drained and coarsely chopped
- 1/4 cup dry white wine
- 2 1/4 cups clam juice
- 20 large shrimp, peeled and deveined
- Salt and freshly ground black pepper
- 12 ounces dried linguine
Beef and Noodles
By bakers_delight85
Quarter one of the onions, place it in a 3-1/2 - 4 quart slow cooker
- 2 large yellow onions
- 1-1/2 pounds boneless sirloin steak
- 1 Tbsp. Greek seasoning
- 1 pound uncooked extra-wide egg noodles
- 1/4 cup (1/2 stick) butter
- 2 Tbsp. olive oil
- 1/4 cup red wine
- 12 garlic cloves, minced (about 2 Tbsp.)
- 3 Tbsp. cornstarch
- One 32-ounce carton beef broth
- 2 cups heavy cream
- Salt and pepper
Cold Noodle Salad with Spicy Peanut Sauce
By bakers_delight85
In a small bowl, combine the peanut butter and water until smooth
- Any 2 of the following, or any crunchy vegetable available:
- Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup warm water
- 1/4 cup chopped green onion
- 2 cloves garlic, crushed
- 1/4 cup soy sauce
- 1/4 cup peanut oil
- 2 Tbsp. wine vinegar
- 4 Tbsp. sugar
- 1 tsp. salt
- 1/2 tsp. cayenne pepper
- 4 cups fresh bean sprouts
- 2 cups shredded Chinese cabbage or iceberg lettuce
- 1 cup slivered radishes
- 1 cup carrots, sliced thinly, crosswise
- 1 cup slivered green peppers
- 1 package fine egg noodles, or leftover other noodles or thin spaghetti
- 2 tsp. peanut oil
- 2 cups (1/2 pound) roast pork, or roast beef, or cooked steak, veal, or chicken (this is optional-it’s a good vegetarian dish too)
Dip's Barbecue Scallops on Rice
By bakers_delight85
Wash the scallops under cold running water
- 2 pounds medium scallops
- 1/2 cup water
- 1/4 cup vegetable oil or 1 stick margarine, melted
- 1 small can (6 ounces) tomato paste
- 1/4 cup vinegar
- 3 Tbsp. soy sauce
- 1 1/2 tsp. Cajun seasoning
- 1 tsp. garlic salt
- 1/2 tsp. black pepper
- 1 Tbsp. parsley flakes or chopped fresh parsley
- 3 cups cooked rice