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Recipes
Strudelicious Panzerotti
By hmp13
Eat, Shrink and Be Merry
- Dough
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tablespoons ground flaxseed
- 1 envelope Fleischmann’s Quick-Rise Yeast
- 1/2 teaspoon salt
- 3/4 cup very warm water
- 2 teaspoons olive oil
- 2 teaspoons honey
- Sauce
- 2 teaspoons olive oil
- 1/2 cup finely minced red onions
- 2 teaspoons minced garlic
- 2 cups tomato sauce
- 1 can tomato paste (5.5oz)
- 1 teaspoon dried oregano
- 1 teaspoon balsamic vinegar
- 1 teaspoon honey
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper (or to taste)
- 4 large basil leaves, minced (about 1 tbsp)
- Filling
- 1 teaspoon olive oil
- 6 ounces turkey Italian sausage (mild or hot), casing removed
- 1/2 cup thinly sliced red onion
- 1/2 cup chopped green bell pepper
- 1 1/2 cups thinly sliced mixed wild mushrooms
- 1/2 cup thinly sliced turkey pepperoni or turkey pepperettes
- 1/4 teaspoon dried oregano
- 1 cup packed shredded Italian cheese mix (see tip below)
- 10 x 15-inch piece parchment paper
- 1 lightly beaten egg for brushing top of panzerotti
Cucumber, Avocado, and Lime Soup (NES)
By hmp13
Place the avocados in a stockpot
- 10 ripe avocados, peeled and quartered
- 2 english cucumbers, peeled and diced, divided
- 1 bunch scallions, diced, divided
- 2 tablespoons olive oil
- Juice of 3 limes
- Zest of 2 limes
- 6 cups vegetable stock
- 2 cups light cream
- 2 tablespoons chopped fresh cilantro
- 4 dashes Tabasco sauce
- Salt and pepper
Lima Bean and Barley Soup (NES)
By hmp13
Combine the lima beans and 2 quarts of water in a 4 to 6 quart saucepan over high heat
- 1 pound dried large lima beans
- 3 tablespoon olive oil
- 1 large onion, peeled and diced
- 2 cloves garlic, minced
- 4 carrots, peeled and sliced into disks
- 3 ribs celery, diced
- 1/2 pound pearl barley
- 12 cups chicken stock, plus additional as needed
- 2 bay leaves
- 1/2 cup chopped fresh parsley
- 6 dashes Worcestershire sauce
- 1 tablespoon balsamic vinegar
- Salt and pepper
Berry Muffins (FN.ca)
By hmp13
Eat, Shrink and Be Merry
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup low-fat vanilla flavoured yogurt
- 1/2 cup lightly packed brown sugar
- 1/4 cup vegetable oil
- 1 egg
- Grated zest of one large lemon
- 2 tablespoons freshly squeezed lemon juice
- 2/3 cup fresh blueberries
- 2/3 cup fresh raspberries
- 12 teaspoons light strawberry cream cheese
Blueberry Crumb Muffins (CS)
By hmp13
Preheat the oven to 350. Lightly grease muffin tins or use paper muffin cups
- 1/2 stick butter, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla
- 1 cup flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 large egg
- 1/2 cup sour cream
- 1 cup frozen or fresh blueberries
- 10 tablespoons crumb mix
Maple Sweet Potato Upside-Down Cake (Food Network)
By hmp13
Ultimate Food Challenge
- Spiced Sour Cream:
- Cooking spray
- 1 cup sour cream
- 1 tablespoon plus 1 teaspoon sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Cake:
- 1/4 cup fresh orange juice
- 1/2 cup dried cranberries
- 1/2 cup pure maple syrup
- 1/2 cup chopped pecans
- 1 medium sweet potato (about 3/4 pound), peeled, divided
- 3 large eggs, room temperature
- 1/3 cup whole milk, room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/4 teaspoons orange extract
- 1 1/2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 12 pieces
- Fresh mint sprigs, for garnish, optional
Aaron Sanchez's Mexican Brownie (FN)
By hmp13
Preheat the oven to 350 degrees
- 2 sticks unsalted butter, plus more for greasing
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup good-quality unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon ground Mexican cinnamon (canela)
- 1/4 teaspoon pequen chili powder or cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
Red Velvet Cupcakes (large quantity)
By hmp13
see other red velvet recipe
- 1 1/2 cups cocoa
- 27 cups flour
- 1/3 cup baking soda
- 12 pinches salt
- 12 cups buttermilk
- 24 eggs
- 3/4 cup vinegar
- 1/4 cup vanilla
- 1 1/2 cups red food dye
- 18 sticks butter
- 18 cups sugar
Be 'wiched Peanut Butter/Oatmeal Cookies
By hmp13
White sugar cut by 2 cups
- 4 cup butter
- 8 cup brown sugar
- 2 cup white sugar
- 4 cup smooth peanut butter
- 4 cup crunchy peanut butter
- 12 eggs
- 6 cups flour
- 2 cup flax
- 1/3 cup baking soda
- 4 teaspoon baking powder
- 2 teaspoon salt
- 8 teaspoon vanilla
- 16 cups oats
Potato and Roasted Leek Soup (NES)
By hmp13
Preheat oven to 375 degrees
- 7 pounds leeks, washed and sliced into 1/4 inch rounds (while and pale green parts only), divided
- 8 tablespoons butter, melted and divided
- Salt and pepper
- 4 whole cloves garlic, peeled
- 6 to 8 yukon gold potatoes, peeled and diced
- 8 cups chicken stock
- 1 teaspoon ground bay leaves
- 1 teaspoon celery salt
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon Worcestershire
- 1/2 teaspoon nutmeg
- 1 1/2 cups light cream