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Recipes

Fruit- Energy Bars

Fruit- Energy Bars

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Combine all the ingredients in a food processor

  • 1 cup cashew nuts
1 cup dried fruit (cherries or apples)
12 whole dates, pitted
  • optional
  • 1/2 cup shredded unsweetened coconut flakes
  • 1/2 teaspoon cinnamon
4.5/5 (14 Votes)

Eggplant and Feta Dip

Eggplant and Feta Dip

By

This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper

  • 1 medium eggplant (about 1 pound)
  • 2 tablespoons lemon juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup crumbled feta cheese, preferably Greek
  • 1/2 cup finely chopped red onion
  • 1 small red bell pepper, finely chopped
  • 1 small chile pepper, such as jalapeño, seeded and minced (optional)
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1/4 teaspoon salt
  • Pinch of sugar (optional)
4.5/5 (8 Votes)

Apricot Glazed Cornish Game Hens with Italian Sausage-Rice Pilaf

Apricot Glazed Cornish Game Hens with Italian Sausage-Rice Pilaf

By

Preheat oven to 350 degrees F

  • 4 Cornish game hens (1 1/4 to 1 1/2 pounds each)
  • 1 tablespoon olive oil
  • 1/4 pound Italian sausage, casings removed
  • 1/2 cup diced onion
  • 1/4 cup diced carrot
  • 1/4 cup diced celery
  • 2 teaspoons chopped garlic
  • 2 teaspoons minced orange zest
  • 1 cup long-grain white rice
  • 1/3 cup golden raisins
  • 2 tablespoons toasted almond slivers
  • 1 tablespoon chopped parsley leaves
  • 1 1/2 teaspoon chopped thyme leaves
  • 1/2 teaspoon ground cinnamon
  • 5 teaspoons salt
  • 3 1/2 teaspoons freshly cracked black pepper
  • 2 cups chicken stock
  • 2 cups apricot jam
  • 1 cup fresh orange juice
4.5/5 (10 Votes)

Snow storm stew

Snow storm stew

By

1. Heat olive oil in a large sauce pan

  • 2 tablespoons olive oil
  • 1 garlic clove, chopped
  • 1/2 medium yellow onion, chopped
  • 1/2 large green pepper, chopped
  • 1/2 cup mushroom
  • 2 -3 links Italian chicken sausage, diced
  • 1 (16 ounce) can ranch style beans (jalapenos optional)
  • 1 (16 ounce) can hominy (samp)
  • 1 (16 ounce) can no-salt-added diced tomatoes
  • 1 teaspoon black pepper (to taste) or 1 teaspoon cayenne pepper (to taste)
  • 1 teaspoon Mexican seasoning (to taste)
5/5 (1 Votes)

Pork Kimchee With Noodles

Pork Kimchee With Noodles

By

Sir-fried pork with kimchee is a beloved Korean dish

  • Ming's Tip:
  • 2 tablespoons naturally brewed soy sauce
  • 1 tablespoon minced garlic
  • 2 medium pork tenderloins (about 2 pounds), any silverskin removed, but into 1/4-inch slices
  • 1/2 pound mung bean noodles
  • 3 tablespoons grapeseed or canola oil
  • 1 medium red onion, halved lengthwise and sliced thin
  • 2 cups cabbage kimchee
  • 1 small zucchini, sliced as thin as possible
  • Kosher salt and freshly ground black pepper
  • 1 cup fresh chicken stock or low-sodium canned chicken broth
  • 1/2 teaspoon Korean chile pepper flakes or ancho chile powder
  • A mandoline makes the job of slicing the zucchini, among other cutting chores, a snap.
0/5 (0 Votes)

Chicken Potpie

Chicken Potpie

By

To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat

  • 3 teaspoons canola oil, divided
  • 1 cup frozen pearl onions, thawed
  • 1 cup peeled baby carrots
  • 10 ounces cremini mushrooms, halved
  • 2 1/2 cups reduced-sodium chicken broth, divided
  • 1/4 cup cornstarch
  • 2 1/2 cups diced cooked chicken, or turkey
  • 1 cup frozen peas, thawed
  • 1/4 cup reduced-fat sour cream
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 3/4 cup whole-wheat pastry flour, (see Ingredient Note)
  • 3/4 cup all-purpose flour
  • 2 teaspoons sugar
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 1/2 tablespoons cold butter, cut into small pieces
  • 1 cup nonfat buttermilk, (see Tip)
  • 1 tablespoon canola oil
4.5/5 (39 Votes)

Fluffy wheat bread

Fluffy wheat bread

By

The addition of the sour cream gives this easy wheat bread a fluffy-soft texture (made at sea level- Atlanta)

  • 2 cups all purpose flour
  • 2 cups whole wheat flour
  • 2 Tbs agave
  • 2/3 cup sour cream
  • 1 Tbs lemon juice
  • 1 tsp salt
  • 1 package of yeast in 1 cup warm water (or a bit more water to make good consistency dough)
  • Cornmeal to sprinkle on bakers stone
4.6/5 (13 Votes)

Miso-Broiled Cod

Miso-Broiled Cod

By

Miso tends to burn when broiling, so be very careful that the fish is not close to the heat source

  • 3 tablespoons brown rice or barley miso
  • 1 tablespoon sake
  • 4 small (3/4-inch/2-cm) thick cod or pollock filets (about 2 1/2 ounces/70 g), skin on
4.3/5 (4 Votes)

Carrots Slow-Baked on Coffee Beans

Carrots Slow-Baked on Coffee Beans

By

Preheat the oven to 225°F/110°C/gas 1/4

  • 1 lb/455 g thin carrots (no thicker than 1/2 in/12 mm in diameter), peeled
  • 1 tsp olive oil
  • 1 small garlic clove, minced
  • Coarse sea salt and coarsely ground black pepper
  • 1 cup/90 g medium-roast coffee beans, preferably decaf
4.3/5 (4 Votes)

Cabbage Kimchi

Cabbage Kimchi

By

eprinted from The Korean Table: From Barbecue to Bibimbap by Taekyung Chung and Debra Samuels (Charles E

  • 1 medium head green cabbage (1-1/2 pounds)
  • 1 cup water
  • 1 tablespoon fine-grain sea salt or kosher salt
  • 1/2 bunch garlic chives or regular chives, cut into 1-1/2-inch lengths
  • 5 tablespoons Kimchi Paste (recipe follows)
  • Two 1-gallon plastic zippered bags
5/5 (3 Votes)