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Recipes
Dixie Fry Original Recipe Coating Mix (Copycat)
By foodiva
NOTES: FOR BEST RESULTS DON'T OMIT OR SUBSTITUTE ANY INGREDIENT
- 1 1⁄4 cups cake flour
- 3 tablespoons cornstarch
- 2 1⁄2 teaspoons fine salt
- 2 teaspoons buttermilk, solids
- 2 teaspoons nonfat dry milk powder
- 1 1⁄2 teaspoons baking powder
- 1 1⁄2 teaspoons egg yolks, powder
- 1 tablespoon ground celery salt
- 1 tablespoon Hungarian paprika
- 1 1⁄4 teaspoons garlic powder
- 1 1⁄4 teaspoons ground turmeric
- 1 teaspoon ground sweet basil
- 1 teaspoon white pepper
- 1 ⁄2 teaspoon ground ginger
- 1 ⁄4 teaspoon ground allspice
- 1 ⁄8 teaspoon cayenne pepper
- 1 ⁄8 teaspoon mustard powder
- 1 ⁄8 teaspoon ground oregano
- 1 ⁄8 teaspoon ground thyme
Carrabba's Chicken Bryan
By foodiva
Saute garlic and onion in 2 Tbls
- 1 tablespoon minced garlic
- 1 tablespoon minced yellow onion
- 2 tablespoons butter
- 1 ⁄2 cup dry white wine
- 1 ⁄4 cup fresh lemon juice
- 2 ⁄3 cup cold butter, sliced
- 1 1⁄2 cups chopped sun-dried tomatoes
- 1 ⁄4 cup chopped fresh basil
- 1 ⁄2 teaspoon kosher salt
- 1 ⁄2 teaspoon white pepper
- 6 boneless skinless chicken breast halves
- extra virgin olive oil, for brushing
- 1 ⁄2 teaspoon salt
- 1 ⁄2 teaspoon black pepper
- 8 ounces caprino goat cheese or 8 ounces other goat cheese, room temperature
muffin carrot oat apple
By foodiva
Instructions Preheat oven to 350 degrees F
- 1 1/2 cups whole wheat flour
- 2 cups shredded carrots
- 1 cup unsweetened soy or almond milk
- 1/4 cup old fashioned oats
- 1/4 cup flaxmeal
- 1/4 cup applesauce
- 1/4 cup coconut oil, melted
- 1/4 cup pure maple syrup
- 2 tsp ground cinnamon
- 2 tsp pure vanilla extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 tsp ginger
Yule log
By foodiva
METHOD Prepare a Swiss roll flat tin or similar, 23 x 30cm, by lining it with baking parchment
- For the base:
- The recipe comes from Joy of Baking, only I scaled down the ingredients to fit my 23 x 30cm pan.
- INGREDIENTS
- 75 g dark cooking chocolate, best quality
- 4 large eggs, separated
- 35 g plus 20g caster sugar
- 1/2 tsp vanilla extract
- 1/2 tsp cream of tartar
- For the filling:
- 200 g (or same amount in ml) double cream
- 2 tbsp caster sugar
- 1 tbsp cocoa
- icing sugar to dust
LASAGNA BOLOGNESE WITH FONTINA BÉCHAMEL
By foodiva
To make the bolognese: Combine the vegetables and garlic in a processor and mix until they’re finely chopped (jus...
- For the bolognese:
- Author: Emily Clifton- Nerds with Knives (adapted from Smitten Kitchen, Anne Burrell and Bon Appetit)
- RECIPE TYPE: ITALIAN
- PREP TIME: 4 HOURS COOK TIME: 40 MINS TOTAL TIME: 4 HOURS 40 MINS
- SERVES: 8-10
- INGREDIENTS
- 1 large onion, roughly chopped
- 1 large carrot, roughly chopped
- 2 sticks of celery, roughly chopped
- 4 cloves garlic, roughly chopped
- 2 tbsp olive oil
- 1 lb ground beef chuck
- 1 lb ground pork
- 4 oz. pancetta or bacon, finely chopped
- 1 14.5-oz. can crushed tomatoes
- 1 6 oz can tomato paste
- 1 cup red wine
- 1 cup whole milk
- 2 cups low-sodium chicken broth
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- For the pasta (if you're making from scratch)
- 3 cups all-purpose flour plus more
- 4 large eggs, room temperature
- 1/2 teaspoon kosher salt
- For the fontina béchamel:
- 1 stick (8 tbsp) unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2 cups Fontina, grated (about 6oz)
- 1 teaspoon kosher salt
- 1 clove minced garlic
- Freshly grated nutmeg, to taste
- Freshly ground black pepper
- To assemble:
- 2 cups parmesan, grated
- Special equipment:
- A pasta maker/roller (see link in text above)
raspberry and limoncello ice cream
By foodiva
Raspberries and lemon go well together as flavour partners so I thought why not add Limoncello instead? A splash of...
- Recipe – Super easy – makes about 800ml
- 230 – 240g raspberries, fresh or frozen
- 1 cup sugar, divided
- 3 T Limoncello
- 2 T lemon juice
- 2 large free-range eggs
- 2 cups cream
- 1 cup milk
BRAZILIAN FLAIR PEACH CAKE
By foodiva
In our house, I am always the one that says: Let’s make a cake???!!
- CAKE
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 2 cups flour, plus
- 1 tablespoon flour for preparing the pan
- 1 cup buttermilk
- 1 egg
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 2 1/2 cups diced peaches
- CREAM FILLING
- 1 can sweetened condensed milk
- 1 can coconut milk
- 3 eggs (whites and yolks separated)
- 5 tbp corn starch
- 1 cup of unsweetened shredded coconut
- GLAZE
- 1 can table Cream. You can find it in any Latin store or even American stores too. (drain the liquid in the can).
- 3 tablespoons sugar
- 3 egg whites
- Make the glaze when everything is done. You can't leave this for a long time out of the refrigerator because it will separate.
- 3 fresh peacesh for decoration, peeled and cut into slices.
- FOR THE GLAZE
- You are going to whisk the egg whites in a mixing bowl until semi stiff.
- Add sugar slowly and then the creme de leite.
- Continue whisking until combined and stiff peaks form.
sichuan pork in spicy broth
By foodiva
Stir fry Firstly some background information of this famous Shui Zhu series
- 150 g pork chops or pork butt (highly recommend the butt)
- 1 small bunch of water spinach, root removed and cut into sections
- pinch of salt
- 4 tablespoons starch (recommend potato starch or sweet potato starch)
- 1 tablespoon Chinese cooking wine
- 1 +1/2 tablespoons water or slightly more if needed.
- 2 green onions, white part cut into 2cm long and green pert chopped
- 2 star anises
- 5-8 dried chili pepper
- 1/2 teaspoon Sichuan pepper
- 1 tablespoon doubajiang
- 1 teaspoon dou-chi (otpional)
- water as needed
- 1 +2 tablespoons cooking oil
- 3 garlic cloves, sliced
- 1 thumb ginger, sliced
- coriander for garnishing
Skinny Chicken Marsala (Healthy Chicken Marsala) - Grandbaby Cakes
By foodiva
Instructions Preheat the oven to 200°F
- 2 large boneless, skinless chicken breasts (8 ounces each)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup plus 1 teaspoon all-purpose flour
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1/4 cup finely chopped shallots
- 8 ounces sliced cremini mushrooms
- 3 ounces sliced shiitake mushrooms
- 1/3 cup Marsala wine
- 1/2 cup Swanson 88% fat-free chicken broth (I used chicken stock since it was all I had on hand)
- 2 tablespoons chopped fresh parsley
- 2 large boneless, skinless chicken breasts (8 ounces each)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup plus 1 teaspoon all-purpose flour
- 1 tablespoon unsalted butter
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 1/4 cup finely chopped shallots
- 8 ounces sliced cremini mushrooms
- 3 ounces sliced shiitake mushrooms
- 1/3 cup Marsala wine
- 1/2 cup Swanson 88% fat-free chicken broth (I used chicken stock since it was all I had on hand)
- 2 tablespoons chopped fresh parsley
Coconut Cake Recipe - Great British Chefs
By foodiva
Preheat the oven to 190°C/gas mark 5 2 To make the angel food cake, sift the flour and 150g of the sugar together ...
- Angel food cake
- 225 g of self-raising flour
- 300 g of caster sugar, divided into 2 bowls
- 12 large egg whites, at room temperature (make sure there is absolutely no egg yolk in the whites)
- 1 1/2 tsp cream of tartar
- 1/4 tsp salt
- 2 tsp vanilla extract
- Coconut cream filling and topping
- 250 ml of coconut cream, left overnight in the fridge before using
- 500 ml of whipping cream
- 75 g of shredded coconut, or coconut flakes