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Recipes
FullyRaw Carrot Cupcakes - Fully raw
By BClover
For Cupcake part: Combine all ingredients in a food processor until the mixture reaches the consistency that you w...
- Ingredients for the Carrot Base:
- Food Processor
- Cupcake Holders/Fillers
- Approximately 2-3 Cups of Shredded Carrots (Food Processed)
- 1.5 Cups (According to You) of Fresh Dates
- Half Cup of Walnuts (Less if You Want Lower Fat)
- Cinnamon
- Fresh Slice of Ginger
- Dash of Turmeric
- For the Orange Vanilla Créme Frosting:
- Approximately 2 Cups Soaked Cashews
- 1 Cups Pitted Dates
- Small Stem or Scrape of Fresh Vanilla
- Fresh Squeezed Orange Juice from 2-4 Oranges
Smothered Steak
By BClover
Dredge meat in flour and brown both sides in a greased skillet
- 4-6 serving sized pieces of tenderized round steak*
- 1 can cream of mushroom soup
- 1 can cream of celery soup
- 1½ soup can of milk
- Optional: sliced fresh mushrooms (layer on top of meat before adding soup mixture)
- * You can use lean hamburger meat mixed with diced onion, one egg and ¼ cup bread crumbs. Makes into patties, dredge with flour and brown.
Beef Tetrazzini
By BClover
Preheat oven at 350 degrees
- 1 lb. of ground beef
- 1 small can (4oz) of sliced mushrooms - drained
- 1 small can of sliced black olives – drained (optional)
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 can (10oz) Rotel tomatoes (do NOT drain)
- 2 cups (8oz) shredded cheese, your choice ( I used Colby )
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 - 12oz package of noodles – any kind (I’ve used penne, spirals, etc.)
Baby BLT ‘ s
By BClover
Place bacon in a large, deep skillet
- 1 pound bacon
- 1/2 cup mayonnaise
- 1/4 cup green onions, chopped
- 2 tablespoons chopped fresh
- parsley
- 24 cherry tomatoes
Mixed Lettuce, Pear, and Goat Cheese Salad with Citrus Dressing
By BClover
1. To prepare dressing, combine shallots and mustard in a medium bowl, stirring with a whisk
- Dressing:
- 1 tablespoon finely chopped shallots
- 1 teaspoon Dijon mustard
- 1/4 cup fresh orange juice
- 4 teaspoons fresh Meyer lemon juice (if you can't find these lemons, add a pinch of sugar to approximate the flavor)
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 4 teaspoons extra-virgin olive oil
- Salad:
- 2 tablespoons fresh orange juice
- 2 firm ripe Bosc pears, cored and thinly sliced
- 6 cups mixed baby lettuces
- 1 head Boston or butter lettuce, torn (about 2 cups)
- 3/4 cup (3 ounces) crumbled goat cheese
Homemade Apple Pie Filling
By BClover
Use this filling instead of canned
- 1 cup water
- 1 Tbsp apple juice, apple cider, or lemon juice
- 1 cup sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground clove
- 1/4 cup cornstarch
- 1/4 tsp vanilla
- 3 cups apples, cored, peeled, and chopped
Mom's Lemon Pudding Cake
By BClover
Mix cake ingredients in bowl and with an electric mixer beat on medium speed for 4 minutes
- 1 yellow cake mix
- 1 small instant lemon pudding
- 1 small lemon jello
- 1 cup water
- ¾ cup oil
- 4 eggs
- Glaze: 2 cups powdered sugar
- 2 tablespoons water
- 2 tablespoons oil
- 1/3 cup orange juice
Spicy Mexican Shrimp Skewers
By BClover
Preheat grill to medium. Combine all ingredients in a large bowl
- 16 large shrimp, peeled and deveined (I cheated and used fully cooked shrimp)
- 1 large mango, peeled, pitted and cut into 1/2 inch chunks
- 2 tablespoons canola oil
- Juice of 2 limes
- 1 chipotle in adobo sauce, finely chopped (use gloves) I cheated and use 1/4 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh cilantro
Thai Chicken and Noodle Salad
By BClover
prep: 20 mins total time: 50 mins servings: 4 370 cal, 6 g fat, 38 g protein, 40
- Spicy Asian Dressing:
- 1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
- Spicy Asian Dressing
- Coarse salt
- 3 1/2 ounces Chinese rice noodles, broken in half if long
- 1 tablespoon vegetable oil, such as safflower
- 2 carrots, sliced into ribbons with a vegetable peeler
- 1 English cucumber, halved lengthwise and thinly sliced crosswise
- 1/4 cup fresh basil, torn
- Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
- 4 thinly sliced scallion whites
- 2 minced garlic cloves
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 2 tablespoons light-brown sugar
- 1 tablespoon fresh lime juice
- 1/2 teaspoon anchovy paste (or 1 minced canned anchovy)
- 1/2 teaspoon red-pepper flakes
- Directions
- Step 1
- In a medium bowl, mix together all ingredients.
Poblano Mexican Pork Farro and Vegetables
By BClover
I came up with this recipe one day trying to use up leftover in my fridge!
- 1 tbsp Extra virgin Olive Oil
- 4 medium size baby bella mushrooms, sliced
- 1/2 cup chopped poblano peppers
- 3/4 cup chopped red bell pepper
- 1/2 cup chopped red onion
- 1 medium tomato, chopped
- 1 cup cooked farro
- 1 ear of corn, cooked and kernels removed
- 2 (4 oz) center cut pork loin chops, cooked and then cut in 1/2" cubes
- 1-2 Tbsp Penzey's Southwest seasoning ( salt, ancho pepper, onion, garlic, black pepper, mexican oregano, cayenne pepper,cumim, chipolte, and cilantro)