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Recipes
Creamy Garlic Parmesan Brussels Sprouts with Bacon
By foodiva
Instructions Preheat oven to 375°F | 190°C
- 10 10
- ounces
- (300 g) bacon, cut into strips
- 2 2
- tablespoons
- butter
- 2 2
- pounds
- (1 kg) Brussel sprouts, washed,
- (trim bottoms and cut sprouts in half)
- Salt and pepper
- to season
- 5 5
- cloves
- garlic
- finely chopped
- 1 1/2 1 1/2
- cups
- (400 ml) light or heavy cream,
- (thickened cream)
- 1 1/2 1 1/2
- teaspoons
- cornstarch mixed with 1 tablespoon water
- (cornstarch slurry -- optional)
- 1 /3
- cup
- fresh shredded or grated mozzarella
- 1 /4
- cup
- fresh shredded or grated parmesan cheese
Cornbread Hamburger Pie
By foodiva
Directions Preheat oven to 400 degrees
- Cornbread Hamburger Pie
- Serves 4
- Prep time: 10 minutes
- Cook time: 25 minutes
- Ingredients
- 1 tablespoon olive oil
- 1 medium sweet onion, finely diced
- 1 pound ground beef
- salt and pepper
- 1 can (10 ounce) condensed tomato soup
- 1/4 cup salsa
- 2 tablespoon ketchup
- 1 package (8.5 ounce) Jiffy corn muffin mix
- 1 egg
- 1/3 cup milk
Rolling, rolling, rolling - roulade!
By foodiva
METHOD Preheat the oven to 230C/450F/gas 8
- For the sponge:
- s done.
- INGREDIENTS
- 3 large eggs
- 24 g plain flour
- 20 g corn flour
- 66 g plus 10g caster sugar
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- a pinch of salt
- icing sugar
- For the cream filling:
- 200 ml double or whipping cream, chilled
- 1 tbsp caster sugar
- 100 g fresh or frozen and thawed raspberries
raspberry almond pithiviers
By foodiva
Instructions Preheat the oven to 200c/400f and line a baking sheet with some baking parchment
- Frangipane:
- 60 g/2oz unsalted butter, softened
- 50 g/1.75oz golden caster sugar
- 1 large egg
- 35 g/4tbsp plain flour
- 1/4 tsp baking powder
- 60 g/2oz ground almonds
- 1/2 tsp almond extract
- Plus:
- 12 fresh raspberries
- 1 tbsp. raspberry jam
- 1/2 tsp cornflour/cornstarch
- 300 g ready-rolled puff-pastry
- 1 egg, beaten
- 2 tbsp. almond slivers
Cornbread Casserole
By foodiva
Quick and easy, this deliciously moist and sweet casserole is perfect for a side dish at home or as a potluck contr
- 3/4 cup cornmeal
- 1/4 cup flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1 stick butter, melted
- 1 (15 ounce) can corn, drained
- 1 (15 ounce) can cream corn
- 1 cup sour cream
applesauce cake
By foodiva
Preheat oven to 375°F. Prepare a 9" spring form pan by greasing and then flouring it
- 3 cups All-Purpose Flour
- 1 tablespoon baking powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon Salt
- 1 cup butter, at room temperature
- 1 cup Sugar (plus more for topping cake)
- 1 cup Brown sugar
- 1 cup Apple Sauce (natural, unsweetened preferred)
- 2 eggs
- 1/2 cup Milk
- 1 1/2 teaspoons Vanilla extract
- 1 cup powdered sugar
- 1/4 cup Apple Cider
- 1/8 teaspoon Ground cardamom
- 1/8 teaspoon ground ginger
- pinch salt
QUICK CINNAMON ROLLS WITHOUT YEAST
By foodiva
Instructions Preheat oven to 425 degrees F and line an 8 inch square pan pan with nonstick foil or parchment pape...
- PREP TIME
- 10 mins
- COOK TIME
- 25 mins
- TOTAL TIME
- 35 mins
- 5 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 1/2 tablespoon unsalted butter, melted
- 1 1/4 cups all-purpose flour (6.25 ounces)***
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 5/8 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup plus 2 tablespoons buttermilk
- 3 tablespoons unsalted butter, melted
- 1 tablespoon melted butter
- 1 cup powdered sugar
- 1/4 teaspoon vanilla
- 1 tablespoon half & half or whole milk plus more as needed at room temperature
Italian Curried Cauliflower and Chickpea Stew
By foodiva
– In a large saucepot, heat the oil over medium high heat
- Serves 6
- 1 tbsp extra virgin olive oil
- 1 Medium onion, diced
- 1 Small head of cauliflower, broken into florets
- 3 Cloves garlic, crushed
- 1 tbsp curry powder
- 1/2 Cup white wine
- 1 796 ml can of crushed tomatoes
- 1/2 Cup water
- 1/4 Cup stock of your choosing
- 1 796 ml can of chickpeas, rinsed
- 8-10 leaves of fresh basil, chopped
- Salt
- Pepper
- – In a large sau
fried chicken tenders korean
By foodiva
First, place the chicken tenders in a medium sized bowl
- For the tenders:
- 2 chicken breasts (cut into 15 tenders)
- Buttermilk (enough to coat the chicken)
- 2 tablespoons soy sauce
- 1 tablespoon dijon mustard
- 1 1/2 cups flour
- 3 tablespoons Korean chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil (enough to fill a small, deep pot for frying)
- For the sauce:
- 2 tablespoons gochujang paste
- 1 teaspoon soy sauce
- 1 teaspoon honey or agave syrup
- 1/2 teaspoon sesame oil
- 2 teaspoons dijon mustard
mushroom pepper masala
By foodiva
Instructions In a food processor combine all the ingredients of the masala and grind smooth
- Mushroom Pepper Masala
- PREP TIME: 10 MINUTES
- COOK TIME: 20 MINUTES
- TOTAL TIME: 30 MINUTES
- SERVES: 4
- See full nutrition!
- PER SERVING: 379 CALORIES
- FAT 30 G
- CARBS 24 G
- PROTEIN 11 G
- Ingredients
- For the masala
- 1/2 cup macadamia nuts (dry roasted and salted)
- 1/2 cup raw peanuts
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 inch cinnamon stick
- 4 green cardamoms
- 4 cloves
- 4 peppercorns
- 1 whole fire roasted green chili (mild)
- For the entrée
- 2 tbsp. olive oil
- 1 tsp fresh thyme
- 4 sage leaves (chopped)
- 1 cup chopped onions
- 1 tsp ginger garlic paste
- 1/2 tsp onion powder
- 4 cups white mushrooms (quartered)
- 4 cups colored bell peppers (thinly sliced)
- 2 1/2 cups water
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 tbsp. dried fenugreek leaves
- Mushroom Pepper Masala