Foodiva's profile page
Recipes
rustic skillet lasagna
By foodiva
Instructions In a large deep sauté pan or Dutch oven, add the olive oil over medium high heat
- 1 tablespoon of olive oil
- 1 pound of mild chicken Italian Sausage, casings removed
- 1 small onion, finely diced
- 2 teaspoons of Italian seasoning
- 1/4 teaspoon of freshly ground black pepper
- 1/2 teaspoon of kosher salt
- 1 24 ounce jar of Prego Traditional Italian Sauce
- 1 cup of water
- 8 sheets of no-boil lasagna pasta sheets, broken into pieces
- 2 tablespoons of flat leaf parsley, minced (optional)
- 1 cup of part skim ricotta cheese
- 1 cup of shredded smoked mozzarella cheese
- 1 tablespoon of fresh basil, minced
boston cream cupcakes
By foodiva
3 ounces semi-sweet chocolate, finely chopped 1/3 cup Dutch-processed cocoa 3/4 cup boiling water 3/4 cup bread flo...
- 3 ounces semi-sweet chocolate, finely chopped
- 1/3 cup Dutch-processed cocoa
- 3/4 cup boiling water
- 3/4 cup bread flour
- 3/4 cup granulated sugar*
- 1/2 teaspoon table salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil*
- 2 large eggs
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 tablespoons flour
- 1/8 teaspoon salt
- 1 1/3 cups milk
- 2 egg yolks, beaten
- 1 tablespoons butter
- 1 teaspoons vanilla bean paste or vanilla extract
- 1/4 cup whipping cream
- 6 oz. semi-sweet chocolate, finely chopped
- 3/4 cup cream
Homemade BBQ Potato Chips
By foodiva
Email Address Perfectly thinned sliced potato chips that are fried, dried, and dusted with a homemade spicy BBQ se...
- 4 medium sized potatoes, sliced paper-thin
- 3 tablespoons salt
- 1 quart oil for deep frying
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon sugar
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon ground mustard
- dash cayenne pepper
Long John Silver's Fish Batter
By foodiva
Directions Sift dry ingredients
- 3 ⁄4 cup flour
- 2 tablespoons cornstarch
- 1 ⁄4 teaspoon baking soda
- 1 ⁄4 teaspoon baking powder
- 1 ⁄4 teaspoon salt
- 3 ⁄4 cup water
Cheeseburger Pie
By foodiva
1Heat the oven to 400°F and arrange a rack in the middle
- Cooking spray
- 1 tablespoon olive oil
- 1 yellow onion, finely chopped
- 1 pound ground beef
- Freshly ground black pepper
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon kosher salt, plus more for seasoning
- 2 tablespoons cold unsalted butter
- 1 cup whole milk
- 2 large eggs
- 1 cup shredded cheddar cheese
Boozy Banana Butterscotch Ice Cream – The Bojon Gourmet
By foodiva
seasonal recipes from a recovering pastry chef This ice cream had promise, but it also had a somewhat pasty textur...
- Roasted Bananas:
- Boozy Banana Butterscotch Ice Cream
- to 1 1/2 to to make the custard, and 1 1/2 cups heavy cream to finish it.
- 1 1 generous quart
- 3 3 3 large, ripe bananas (18 ounces total), peeled
- 1 1 1 tablespoon butter, in small pieces
- 2 2 2 tablespoons sugar
- Roasted Banana Rum Ice Cream Base:
- 1 1/2 1 1/2 1/2 cups half and half, plus another 1/2 cup
- 4 4 4 egg yolks
- 1/4 1/4 1/4 cup sugar
- pinch pinch salt
- 1/2 1/2 1/2 cup heavy cream
- 3 3 3 tablespoons dark rum (such as The Kraken)
- Salty Bourbon Butterscotch Sauce:
- 4 4 4 tablespoons butter
- 1/2 1/2 1/2 cup dark brown sugar
- half a vanilla bean, sliced lengthwise and scraped
- 1 1 1 tablespoon Lyle’s Golden Syrup (or corn syrup, or honey)
- 1/4 1/4 1/4 cup heavy cream, plus 1/4 cup
- 2 2 2 tablespoons bourbon (such as Bulleit)
- 1/2 1/2 1/4 teaspoon flaky salt such as Maldon (or 1/4 teaspoon fine salt)
- Roast the bananas:
- Make the ice cream base:
- 1 1/2 to heavy-bottomed saucepan, heat 1 1/2 cups of the half and half over medium heat until hot and steamy, swirling the pot occasionally to prevent it from scorching on the bottom.
- Meanwhile, whisk together the egg yolks, sugar and salt in a medium bowl set on a damp kitchen towel.
- 1/2 to fine-mesh strainer over a large bowl or pitcher, and add the cold heavy cream and remaining 1/2 cup of half and half to the bowl. Set aside.
- to up to a couple of days.
- Make the butterscotch sauce:
- to to to 1 to room temperature, at least an hour before layering it with the ice cream, or chill in the refrigerator for up to a month. (If chilled, re-warm to a drizzle-able consistency before layering.) You should have about 1 cup of sauce.
- Finish the ice cream:
- Place a large (9×5″ or larger) loaf pan in the freezer.
- to it as you’re ready to serve it.
Caramelized Peach + Orange Blossom Oat Crumble Bars
By foodiva
To make the filling, heat the butter and sugar together in a medium saucepan over a low flame
- Filling:
- 4 ripe peaches, peeled + cubed
- 3 tbsp butter
- 4 tbsp dark brown sugar
- 1/4 tsp cinnamon
- 1/2 lemon or lime, juiced
- 2 tsp orange blossom water
- 1 tbsp cornstarch
- Oat Crumble:
- 1/2 cup (75g) all-purpose flour
- 1/2 cup (85g) whole wheat flour
- 1 cup (110g) rolled oats
- 1/2 cup (100g) light brown sugar
- pinch of sea salt
- 1/2 tsp cinnamon
- 1/4 tsp cardamom
- 6 tbsp butter, softened
- 2 tbsp maple syrup or honey
- 1 tbsp milk
Greek Marinated Octopus In Vinegar (Htapodi Ksydato)
By foodiva
In a medium-sized cooking pot, heat the 1 liter of water along with 5 tablespoons of vinegar over high heat
- 1 literof water
- 10 tablespoonsred wine vinegar
- 1 teaspoondried oregano
- 1 octopusabout 1 to 1,2 kg1literof water10tablespoonsred wine vinegarolive oil1teaspoondried oregano
Really Good Vegetarian Meatloaf (Really!)
By foodiva
Directions Add salt to water and boil in a saucepan
- 2 cups water
- 1 teaspoon salt
- 1 cup lentils
- 1 small onion, diced
- 1 cup quick-cooking oats
- 3 ⁄4 cup grated cheddar cheese or 3⁄4 cup swiss cheese, cheese or 3⁄4 cup monterey jack cheese or 3⁄4 cup American cheese
- 1 egg, beaten
- 4 1⁄2 ounces spaghetti sauce or 4 1⁄2 ounces tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 tablespoon dried parsley
- 1 ⁄2 teaspoon seasoning salt
- 1 ⁄4 teaspoon black pepper
Classic Cabbage Vegetable Soup
By foodiva
– we love it all. Soup is also the perfect make-ahead or freezer meal
- 2 tbs. olive oil
- 1 yellow onion, diced
- 4 garlic cloves, diced
- 5 medium carrots, peeled and chopped
- 5 celery ribs, chopped
- 1 (4oz) can tomato paste
- 1 1/2 tsp. chili powder
- 1 1/2 tsp. dried basil
- 1 1/2 tsp. dried oregano
- Salt and pepper to taste
- 1 (15oz) can fire roasted tomatoes
- 5 cups chicken broth ( or vegetable broth)
- 1 medium head of cabbage, chopped