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Recipes
Baked Haddock Recipe - Food.com
By foodiva
Directions Preheat oven to 350
- 2 lbs haddock fillets
- 1 ⁄4 teaspoon pepper
- 1 ⁄8 teaspoon salt
- 3 tablespoons butter, melted
- 1 ⁄2 teaspoon lemon juice
- 2 garlic cloves, minced
- 1 ⁄2 teaspoon parsley
- 3 ⁄4 teaspoon crushed tarragon
- 1 ⁄2 teaspoon paprika
Jelly Donuts
By foodiva
1Mix the dough, let it rise, and roll it out to a 1/4-inch thickness following the directions in step 1
- 1 recipe Basic Yeast Donuts
- 1 cup jam or jelly
- 1 cup granulated sugar
Pistachio And Nougat Ice Cream
By foodiva
A place where ideas grow Beat egg yolks and sugar together until it has a creamy consistency
- Recipe:
- 3-4 people
- 200 g of frozen strawberries you blend
- 200 g of condensed milk
- 400 ml of skimmed milk
- 4 pasteurized egg yolks
- 150 ml of sugar
- 1 1/2 tsp of vanilla extract
- 2 tbsp of golden syrup
Honey, Lime & Sriracha Chicken Skewers
By foodiva
In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt
- 3 tablespoons soy sauce
- 1/4 cup plus 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime zest, from one lime
- 3 tablespoons fresh lime juice, from 2 limes
- 4 garlic cloves, peeled and roughly chopped
- 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
- 1-1/2 tablespoons Sriracha sauce
- 1-1/4 teaspoon salt
- 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
- 2 tablespoons chopped cilantro, plus more for garnishing platter
- Limes, sliced into wedges, for garnishing platter (optional)
hempseed banana berry pudding
By foodiva
Instructions Add bananas, berries, and coconut milk to a food processor and mix to combine
- 2 just ripe (not overripe) bananas, peeled (if too ripe, the flavor can be overwhelming)
- 2 cups (300 g) organic berries* (fresh or if frozen, thawed)
- 2 Tbsp (30 ml) light coconut milk (or almond milk)
- optional: maple syrup or pitted dates to taste
- 2 Tbsp (20 g) hemp seeds*
- 2 Tbsp (24 g) chia seeds
- 1/8 tsp ground cinnamon
Chicken in sauce
By foodiva
Wash chicken well, remove all the skin and cut into prey
- 1 chicken medium (sort of kilo and a half)
- 6 tablespoons olive oil
- 2 medium onions
- 1/2 ajoporro stem (leek)
- 3-4 cloves of garlic
- 1/2 stalk celery (celery)
- 2 medium carrots
- 1/2 red pepper (capsicum) medium red
- 2 tablespoons tomato paste concentrate or
- 1 tablespoon all-purpose flour
- 2 cups chicken or vegetable broth
- 2 bay leaves
- 1 tablespoon paprika
- 1/2 tablespoon curry
- chili flakes or cayenne pepper to taste
- salt and pepper to taste
- See more at: http://amantesdelacocina.com/cocina/2013/04/pollo-en-salsa/#sthash.IqtgwhUb.dpuf
lemon raspberry bars
By foodiva
Cooking with Manuela: Easy to Make Lemon-Raspberry Bars Easy to Make Lemon-Raspberry Bars Looking for a way to ma...
- For the crust:
- Ingredients: to make a 9x12 inch (22x30 cm) dessert, cut in 12 squares
- 2 cups (300 gr) of all purpose flour
- 3/4 cup (100 gr) of powdered sugar
- pinch of salt
- 6 oz (170 gr) of unsalted butter, melted
- For the lemon filling:
- 6 whole eggs
- 1 cup (200 gr) of sugar
- 1 teaspoon of baking powder
- pinch of salt
- 1/4 cup (35 gr) of flour
- zest of one lemon
- 1 cup (235 ml) of lemon juice (about the juice of 3 medium lemons)
- For the raspberry layer:
- 6 oz (170 gr) of fresh raspberry
- 1 egg
- 1/4 cup (50 g) of sugar
- 2 tablespoons of flour
- powdered sugar for top
Mushroom and Spinach Lasagna Roll Ups
By foodiva
Instructions Prepare the simple marinara - click link up above for the recipe instructions
- Marinara - click link up above for the recipe instructions
- 6 lasagna noodles, cooked per package instructions
- 2 -3 tsp olive oil
- 8 oz mushrooms, sliced thinly
- ½ sweet yellow onion, dicced
- 2 cloves of garlic, minced
- 2 cups of baby spinach
- Sea salt and freshly cracked pepper, to taste
- 15 oz container of ricotta
- ¼ cup fresh basil, chopped
- ¼ cup mozzarella, shredded + more for topping
- 2 tbsp parmesan, grated
- 1 egg
- ⅛ tsp fresh nutmeg, grated
- 1 tbsp fresh parsley, chopped (garnish)
CHOCOLATE CAKE WITH RASPBERRY FILLING AND COCONUT CREAM FROSTING
By foodiva
Instructions Heat oven to 350°F
- 1 3⁄4 cups all-purpose flour
- 3 ⁄4 cup unsweetened cocoa ( used Valrhona Dutch)
- 1 1⁄2 cups granulated sugar
- 1 ⁄2 cup packed brown sugar
- 1 1⁄2 tsp baking soda
- 1 ⁄2 tsp baking powder
- 1 ⁄2 tsp kosher salt
- 1 cup whole milk
- 1 ⁄2 cup canola oil
- 2 large eggs
- 2 tsp pure vanilla extract
- 3 ⁄4 cup boiling water
- 1 cup (more or less as desired) raspberry pie filling
- 1 1⁄2 cups heavy cream
- 1 ⁄2 cup reduced-fat sour cream
- 1 ⁄4 cup confectioners’ sugar
- 2 cups unsweetened coconut (flakes, chips or shredded)
fruit salad cheesecake
By foodiva
So, for today's post I'm turning to a dish I've had in my queue for a while but just haven't shared yet
- Crust:
- 1 1/2 c. vanilla wafer crumbs (I give vanilla wafer cookies a quick whirl in the food processor)
- 2 T. butter, melted
- Filling:
- 1 (20 oz.) can crushed pineapple, drained
- 3/4 c. sugar
- 1/2 c. cold water
- 2 envelopes unflavored gelatin
- 1 (8 oz.) package cream cheese, cubed
- 1 1/2 c. halved seedless grapes
- 1 (11 oz.) can mandarin oranges, drained and cut in half
- 1 (10 oz.) jar maraschino cherries, drained and roughly chopped
- 1/2 c. finely chopped pecans
- 2 c. whipped topping (such as Cool Whip)
- Read more at http://www.thekitchenismyplayground.com/2012/09/fruit-salad-cheesecake.html#1BKzeCV7i5hUU5XK.99