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Recipes
Wild Mushroom and Truffle Ragu over Fettucine Pasta
By fluteanjel
Recipe courtesy Emeril Lagasse, 2005
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/2 cup diced onion
- 1 tablespoon minced garlic
- 2 pounds wild and exotic mushrooms, cleaned and diced
- 2 teaspoons chopped fresh thyme leaves
- 2 teaspoons chopped fresh oregano leaves
- 1 cup chopped tomatoes
- 2 tablespoons tomato paste
- 2 cups mushroom, chicken or veal stock
- 1 1/4 teaspoons kosher salt, plus more for pasta water
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh basil leaves
- 1 tablespoon chopped fresh parsley leaves
- 4 teaspoons truffle oil
- 1 pound fettucine
- 1/2 cup grated Parmesan
- Chopped fresh herbs, for garnish (such as basil, parsley, thyme)
Whole Foods' Flourless Chocolate Cake with Dark Chocolate Glaze
By fluteanjel
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circ...
- * 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
- * 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
- * 1 1/4 cups sugar
- * 6 eggs
- * 1 cup unsweetened cocoa powder
- * 1 tablespoon milk
- * 1 tablespoon honey
- * 1/4 teaspoon gluten-free vanilla extract
Chocolate Chip Cookies
By fluteanjel
Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife
- 2 1/4 cups all-purpose flour (about 10 ounces)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 large egg whites
- 3/4 cup semisweet chocolate chips
- Cooking spray
Sausage and Cheese Breakfast Casserole
By fluteanjel
1. Heat a large nonstick skillet over medium-high heat
- Cooking spray
- 12 ounces turkey breakfast sausage
- 2 cups 1% low-fat milk
- 2 cups egg substitute
- 1 teaspoon dry mustard
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground red pepper
- 3 large eggs
- 16 (1-ounce) slices white bread
- 1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
- 1/4 teaspoon paprika
Whole Foods' Sonoma Chicken Salad
By fluteanjel
In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper
- Dressing
- 1 cup mayonnaise
- 4 teaspoons apple cider vinegar
- 5 teaspoons honey
- 2 teaspoons poppy seeds
- Salt and freshly ground pepper to taste
- Salad
- 2 pounds boneless, skinless chicken breasts
- 3/4 cup pecan pieces, toasted
- 2 cups red seedless grapes
- 3 stalks celery, thinly sliced
Quick Fall Minestrone
By fluteanjel
Heat the oil in a large Dutch oven over medium-high heat
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 2 garlic cloves, minced
- 6 cups vegetable broth
- 2 1/2 cups (3/4-inch) cubed peeled butternut squash
- 2 1/2 cups (3/4-inch) cubed peeled baking potato
- 1 cup (1-inch) cut green beans (about 1/4 pound)
- 1/2 cup diced carrot
- 1 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 4 cups chopped kale
- 1/2 cup uncooked orzo (rice-shaped pasta)
- 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Tilapia with Green Beans
By fluteanjel
Recipe courtesy Food Network Magazine
- 2 tablespoons all-purpose flour
- 2 teaspoons chopped fresh oregano, plus more for garnish
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 4 6-ounce tilapia fillets
- 4 tablespoons unsalted butter
- 1/2 pound thin green beans or haricots verts
- 1 clove garlic, chopped
- 1 cup grape or cherry tomatoes, halved
- Juice of 1 lemon
Brown Sugar Bread Pudding with Crème Anglaise
By fluteanjel
Preheat oven to 350°. Combine the first 3 ingredients in a small saucepan
- 1 cup dried mixed fruit, chopped
- 1 cup pineapple juice
- 1/4 cup packed brown sugar
- 4 large egg whites
- 1 large egg
- 1 1/4 cups 2% reduced-fat milk
- 3/4 cup evaporated fat-free milk
- 1/3 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 12 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
- Cooking spray
- 4 teaspoons brown sugar
- 1 1/2 teaspoons butter, cut into small pieces
- 1 3/4 cups Crème Anglaise, chilled
Oatmeal and Pie Spice Cookies
By fluteanjel
Make the cookie base recipe, adding the oatmeal and apple pie or pumpkin pie spice (or substitute)
- Cookie Base
- 2 cups old-fashioned oatmeal
- 1 teaspoon apple pie or pumpkin pie spice (or substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg)
Pecan and Caramel Salted Candies
By fluteanjel
1) Preheat the oven to 325F
- Ingredients View by: Volume Weight
- * 1 cup chopped pecans, toasted
- * 4-ounce block of caramel, cut into 16 pieces; or 16 caramel candies
- * 16 bittersweet chocolate disks (1" to 1 1/2" disks)
- * a pinch of Fleur de Sel or other sea salt, to garnish each candy
- * 4 ounces chopped pecans, toasted
- * 4-ounce block of caramel, cut into 16 pieces; or 16 caramel candies
- * 16 bittersweet chocolate disks (1" to 1 1/2" disks)
- * a pinch of Fleur de Sel or other sea salt, to garnish each candy