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Recipes
Maple Gingersnaps
By cmschnettler
1. Sift flour, baking soda and salt together, set aside
- 2 cups flour
- 2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 Cup vegetable shortening
- 1 Cup sugar
- 1 large egg
- 1/4 Cup molasses - either regular or unsulphured
- 1 tsp. GINGER, powdered
- 1 tsp. CINNAMON, powdered
- 1/2 tsp. CLOVES, powdered
- 1/3 Cup granulated white sugar (to roll dough in)
Omelette Rollups
By cmschnettler
Make the rollup: 1. When the omelette is completely cool 2
- For the omelette
- 6 large eggs
- 1/8 teaspoon of smoked paprika (substitute with chilli powder, regular paprika or cayenne)
- salt
- non-stick spray or olive oil
- For the smoky potatoes
- 2 tablespoons olive oil
- 1 small potato
- a pinch of smoked paprika, use more if you like it spicy
- salt
- Chopped, cooked bacon
- Other ingredients
- 6 tablespoons cream cheese, at room temperature
- 1/2 green or red or orange pepper, julienned
- 1/2 cup watercress leaves loosely packed
Mexican Quinoa
By cmschnettler
Heat earth balance and olive oil in a large heavy cast iron pot over medium high heat
- 1/4 c olive or sunflower oil
- 1/4 c Earth Balance vegan butter
- 2 c quinoa (or long grain rice) thoroughly rinsed until water runs clear
- 1 small leek or onion, diced
- 6 cloves garlic, minced
- 1 jalapeño, seeds and stems removed, minced
- 1/2 red bell pepper, diced
- 1 14.5 can whole tomatoes, pureed OR 1 14.5 can diced tomatoes
- 1/4 c fresh cilantro, chopped
- 3 1/2 c vegetable broth or water
- 1 tbsp ground cumin
- 1 tbsp sea salt
CREAMY BACON CARBONARA
By cmschnettler
Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl
- 2 eggs
- 1/4 cup Cream
- 1/3 cup Parmesan
- Fresh diced Parsley or dried flakes
- 1/4 tsp. Salt
- 1/2 tsp Red Pepper flakes
- (I doubled the Sauce recipe, and it was perfect)
- 1/2 lb. bacon
- 1 small onion, chopped (opt)
- 3 mushrooms sliced (opt)
- 1/2 lb. Pasta
Sweet Potato Bourbon Mash
By cmschnettler
Adjust oven rack to upper-middle position and heat oven to 400 degrees
- 4 large (12 to 14 ounces each) Garnet sweet potatoes, pricked all over with a fork
- 1 cup heavy cream
- 4 tablespoons unsalted butter, softened
- 1/4 cup each: bourbon, dark brown sugar, and molasses
- 1 1/2 teaspoon salt
- 2 dashes hot red pepper sauce, or to taste
- 1/4 teaspoon ground nutmeg
Chil Relleno Breakfast Bake
By cmschnettler
Preheat oven to 350 degrees
- Homemade biscuit mix:
- 1/2-1 stick butter
- 2 7-oz. cans diced green chilies, drained
- 1/2 lb. chorizo sausage, browned & drained (optional)
- 8 oz. shredded cheddar cheese
- 8 oz. shredded Monterey Jack cheese
- 4 eggs
- 2 c. milk
- 1 c. biscuit mix or homemade biscuit mix (recipe below)
- 1 tsp. chili powder
- 3 c. flour
- 4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 c. shortening
- Stir together dry ingredients, blend in shortening. Store in refrigerator.
Lime-Honey Glazed Chicken
By cmschnettler
The sweet and tangy lime-honey marinade is simmered on the stovetop and then used as a sauce to baste and glaze the...
- 6 tablespoons honey
- 6 tablespoons reduced-sodium soy sauce
- 2 teaspoons freshly grated lime zest
- 6 tablespoons lime juice
- 1 teaspoon crushed red pepper
- 4 6 ounces bone-in chicken thighs, skin and excess fat removed
- 2 12 ounces bone-in chicken breasts, skin and excess fat removed, cut in half crosswise
Cauliflower with Toasted Pumpkin Seeds
By cmschnettler
1. In a large skillet, bring 1 inch of water to a boil
- 2 cauliflower heads (about 3 lbs total), cleaned, trimmed and cut into 1- to 1-1/2-inch florets
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 tablespoons plus 2 teaspoons olive oil
- 1/2 cup toasted pumpkin seeds, coarsely chopped, plus whole seeds for garnish
- 2 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 1/2 teaspoon mustard powder
Black Bean Succotash Crispy Burritos
By cmschnettler
In a large skillet, heat the oil, two turns of the pan, over medium-high
- 2 tablespoons olive oil
- 2 ears corn, husked, kernels cut from cob
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 small fresh red chile, such as finger or Fresno, chopped
- 1 jalapeno chile, seeded and chopped
- 1 teaspoon (about 1/3 palmful) each dried oregano, preferably Mexican, ground coriander and ground cumin
- Salt and pepper
- 1 can (15 to 15.5 oz.) black beans, rinsed
- 1/4 cup (a small handful) fresh cilantro leaves, chopped
- 1 lime, juiced (about 2 tbsp.)
- 2 plum tomatoes or tomatoes on the vine, diced
- 2 cups mixed grated cheddar and pepper jack
- 4 large flour tortillas
- Natural olive oil cooking spray
Black Bean Enchiladas
By cmschnettler
HEAT oven to 350ºF. Stir in beans
- 8 oz. shredded cheddar, divided
- 1-1/4 cups salsa, divided
- 1 cup rinsed canned black beans
- 12 flour tortillas (6 inch)
- 1/2 cup sour Cream
- 1/4 cup chopped fresh cilantro