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Recipes
Creamy Pineapple Salad
By Bailey1_
Directions Mix all ingredients together
- 1 can sweetened condensed milk
- 3 Tbs. lemon juice
- 1 lg. carton Cool Whip
- 1 lg. can crushed pineapple, drained
- 1 C. chopped nuts
Chicken & Stovetop Stuffing Crockpot
By Bailey1_
Chicken on bottom – Stove Top over chicken, Cream of Chicken/Sour Cream mix on top
- 4 thawed chicken breasts
- 6oz. package of Stove Top stuffing mix
- 1/2 cup sour cream
- 1 can of cream of chicken soup.
Elegant Chocolate Cake with Coconut Cream Filling
By Bailey1_
Preheat oven to 350˚F. Lightly grease two 9-inch cake pans
- Mary’s All-Purpose Flour Blend:
- Cake
- 1 (6-ounce) package semisweet chocolate, chopped, melted
- 4 large eggs
- 1 3/4 cups dark brown sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup neutral vegetable oil of choice
- 1 cup milk or dairy-free milk of choice
- 2 1/2 cups Mary’s Gluten-Free Flour Blend or all-purpose flour blend of choice
- 1 teaspoon xanthan gum
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- Coconut Cream Filling
- MAKES 1 1/2 CUPS
- 2 tablespoons cold water
- 1 (1/4-ounce) envelope
- unflavored gelatin
- 1 1/2 cups canned lite coconut milk, divided
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla or coconut extract
- Chocolate Coconut Milk Ganache
- MAKES 2 CUPS
- 3/4 cup canned lite coconut milk
- 1 (12-ounce) package semisweet chocolate chips or chunks
- MAKES 6 CUPS
- 2 cups brown rice flour
- 2 cups white rice flour
- 1 1/3 cups potato starch (not potato flour)
- 2/3 cup tapioca starch/flour
Coffee Cream Pie
By Bailey1_
In medium sauce pot, combine butter, condensed milk, egg yolks, instant coffee, and flour
- 14 ounce can sweetened condensed milk
- 3 eggs, separated
- 1 tablespoon flour (all purpose or self rising)
- 1/4 stick butter
- 2 servings of instant coffee (enough to make two cups, check package directions for amount)
- regular size graham cracker crust (not deep dish)
- 1 tablespoon all purpose flour
- 1 teaspoon vanilla
- 1/4 cup sugar (for meringue)
Roasted carrot soup with fennel + lemon
By Bailey1_
Preheat oven to 200C/400F
- Serves 3-4
- 1 kg carrots (approx. 5 large carrots), peeled and roughly chopped
- 1 medium orange sweet potato/kumara (approx 250g), peeled and roughly chopped
- 1 onion, peeled and sliced into 8 wedges
- 4 cloves garlic, peeled
- 2 teaspoons fennel seeds
- the finely grated zest of 1 lemon
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper
- 1 litre (4 cups) vegetable stock, preferably homemade.
Creamy Lentil Spinach Soup
By Bailey1_
Wash and soak the lentils in 2 cups of warm water for at least 30 minutes
- Servings: 3
- Preparation Time: 1 hour
- 1/2 cup lentils (organic yellow split peas or organic skinless split mung beans)
- 2 cups warm water
- 1 tablespoon melted virgin coconut oil
- 1 teaspoon organic cumin seeds
- 1/3 cup finely chopped onion (approximately 2.5 oz)
- 1/4 cup organic chopped tomato (approximately 2 oz)
- 1/2 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/4 teaspoon organic turmeric powder
- 1/4 teaspoon organic curry powder (optional)
- 1 1/2 to 2 cups organic chopped spinach
- 1 teaspoon or to taste Himalayan pink salt
- 1/2 cup coconut milk made from coconut cream concentrate or organic shredded coconut*
Fat-Melting Vegetarian Chili
By Bailey1_
In a large heavy-bottom pot, warm the oil and sauté onions, carrots, peppers, sweet potatoes and mushrooms, stirri...
- Makes 14 cups
- 3 tbsp vegetable oil
- 2 1/2 cups diced red onions
- 1 cup diced carrots
- 2 peppers diced
- 1 1/2 cups diced sweet potato (1 medium sweet potato)
- 2 cups diced mushrooms
- 3 tbsp ground cumin
- 1/2 tsp crushed pepper flakes
- 2 tbsp chili powder
- 4 tbsp chopped garlic
- 2 tbsp chopped jalapenos
- 3 (14.5 oz) cans diced, fire roasted tomatoes
- 1 (15 oz) can chick peas
- 1 (15 oz) can red kidney beans
- 1 (15 oz) can black beans
- 1 (15 oz) can Adzuki beans
- 2 tbsp dried oregano
- 2 tbsp chopped chipotle in adobo sauce
- 3 tbsp tomato paste
- 1 tsp ground cinnamon
- 1 (10 oz) bag frozen corn
- Optional toppings
- Diced avocado
- 2 % sour cream
- Chopped fresh cilantro
- Sliced scallions
- Limes
I-Burn Soup
By Bailey1_
This recipe makes more than the nine cups and can be enjoyed in an unlimited quantity
- 4 quarts water
- 4 carrots, diced
- 4 celery stalks, with leaves
- 2 cups chopped collard greens, chard, and/or dandelion tops
- 1 red onion, minced
- 2 sweet potatoes, chopped
- 2 cups turnips, parsnips, and/or rutabagas
- 1 1/2 cups fresh or dried shiitake or maitake mushrooms
- 1 1/2 cups white button mushrooms
- 1 cup minced daikon or white radish, root and tops
- 1/2 cup chopped fresh cilantro or parsley
- 2 garlic cloves, peeled
- 1/2 tsp sea salt, or more to taste
Old Fashioned Custard Pie
By Bailey1_
Pastry for a single crust pie
- 4 eggs
- 2-1/2 milk
- 1/2 cup sugar
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 teaspoon almond ext.
Praline Strips*
By Bailey1_
Preheat oven to 350. Break graham crackers into 4 pieces and arrange in an un-greased 10X15X1 inch cookie sheet
- 24 graham crackers (or more)
- 3/4 cup butter
- 1 cup brown sugar, packed
- 3/4 cup chopped pecans or walnuts