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Coconut Cream Pie Trifle - No Fail Recipes
By foodiva
Directions Preheat oven to 350 degrees F
- Coconut Pound Cake
- 1/4 cup butter, softened
- 1/4 cup coconut oil
- 1 cup sugar
- 2 eggs
- 1/2 teaspoon vanilla
- 1 teaspoon coconut extract
- 1/2 cup buttermilk
- 1/2 cup sweetened shredded coconut
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Coconut Cream Filling
- 3/4 cup sugar
- 1/4 cup cornstarch
- 2 cups half and half
- 4 egg yolks
- 3 Tablespoons butter
- 1 1/4 cup shredded sweetened coconut
- 1 1/2 teaspoons vanilla extract
- Coconut Whipped Cream
- 1 cup heavy whipping cream
- 1 cup full fat coconut milk
- 1/3 cup sugar
- 1 teaspoon coconut extract
- 3/4 cup toasted coconut
- See more at: http://nofailrecipe.com/recipes/coconut-cream-pie-trifle/#sthash.fr7kEaBs.dpuf
oatmeal trail mix cookies
By foodiva
Instructions With a hand mixer or stand mixer, beat butter, brown sugar and honey for 2-3 minutes, until smooth a...
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar (make sure it's fresh and soft)
- 1/4 cup honey
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cups Bob's Red Mill Old Fashioned Rolled Oats
- 3/4 cup white whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Heaping 1 1/2 cups roughly chopped trail mix, divided (see note)
Pan-Fried Gnocchi With Bacon, Onions, & Peas
By foodiva
Bring a large saucepan of salted water to boil
- kosher salt
- 1 lb gnocchi, frozen
- 3 ounces bacon, cut into 1/2 inch wide pieces (about 3 slices)
- 4 tablespoons extra virgin olive oil
- 2 yellow onions, thinly sliced (medium-small to yield about 2 cups)
- 1 ⁄2 cup frozen peas
- 1 teaspoon fresh thyme, minced
- fresh ground black pepper
- 2 tablespoons parmigiano-reggiano cheese, plus more for serving
CREAM OF MUSHROOM SOUP
By foodiva
Soak the dry mushrooms in 1 cup of hot water for 20 to 30 minutes, until plump
- INGREDIENTS:
- FROM: THE BALTHAZAR COOKBOOK (ADAPTED)
- PREP TIME: 20 MINS | COOKING TIME: 40 MINS
- TOTAL TIME: 1 HOUR
- 1 ounce dried mushrooms (porcini, morels, or shiitakes)
- 1/4 cup olive oil
- 1 small sprig of rosemary
- 4 sprigs of sage
- 4 sprigs of thyme
- 1 large yellow onion, peeled and thinly sliced
- 4 garlic cloves, peeled and thinly sliced
- 1 1/2 teaspoons course kosher salt
- 1/4 teaspoon pepper
- 1 pound crimini or white button mushrooms, cleaned and thinly sliced
- 1 pound shiitake mushrooms, stemmed, cleaned and thinly sliced
- 6 cups chicken, beef, vegetable stock or water
- 1/4 cup dry sherry
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
PAN-FRIED LEMON CHICKEN
By foodiva
Instructions Rub the chicken with salt and black pepper on both sides, let sit 20 minutes
- For marinating the chicken:
- 4 boneless chicken skin on chicken thighs
- 1 tablespoon of oil
- salt
- black pepper
- fresh lemon juice from half a lemon
- 4 cloves garlic, sliced
- half a onion, shredded
Moist and Delicious Naked Carrot Cake
By foodiva
Instructions Preheat the stove to 350 ºF
- Cake:
- 2 2
- cups
- all purpose flour
- 2 2
- tsp
- baking soda
- 1 1
- tsp
- baking powder
- 2 2
- tsp
- ground cinnamon
- 1 /2
- tsp
- ground cloves
- 1 /2
- tsp
- ground nutmeg
- 1 /2
- tsp
- salt
- 1 1
- cup
- vegetable oil
- 4 4
- eggs
- , room temperature
- 3 /4
- cups
- sugar
- 3 /4
- cups
- packed brown sugar
- 1 1
- tsp
- pure vanilla extract
- 2 1/2 2 1/2
- cups
- grated/shredded carrots
- 1 1
- cup
- fresh ripe finely chopped pineapple
- 1 1
- cup
- coarsely chopped pecans + 1/2 cup for the top
- 250 250
- g
- or 9oz cream cheese
- ,room temperature (1 package)
- 1 /2
- cup
- unsalted butter
- ,room temperature
- 2 1/2 2 1/2
- cups
- icing or confectioners sugar
- 1 1
- tsp
- freshly squeezed lime juice
- Frosting:
Paal Payasam or Easy Milk and Rice Indian Pudding with Bay Leaf Twist - Dimpiee'sKitchen
By foodiva
Instructions Coarsely grind the matta rice in a mixer
- 1/4 cup red matta rice
- 1.75 cup water to cook matta rice
- 3 cups milk(skim milk)
- 1 tbsp condensed milk ( optional)
- 6 heaped tbsp sugar
- 1 small bay leaf
- 1 tbsp sliced cashews and dry coconut
- 2 tsp ghee (optional)
squidgy cherry & almond blondies or bakewell blondies
By foodiva
Instructions Preheat the oven to 170c/325f and line a 20cmx20cm baking tin with baking parchment
- 140 g (5oz) good quality white chocolate, chopped into small chunks
- 120 g (1/2 cup) unsalted butter, softened
- 200 g (1 cup) golden caster or granulated sugar
- 125 g (1 +1/4 cups) ground almonds/almond meal (not almond flour)
- 1/2 tsp baking powder
- 60 g (1/2 cup) plain (all-purpose) flour
- 2 large eggs, lightly whisked
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp. milk
- 410 g tin cherry pie filling (the type in the thick sauce, not cherry juice), drained (no need to rinse)
- 2 tbsp flaked almonds
ENCHILADA STUFFED PEPPER CASSEROLE
By foodiva
Easy Recipes anyone can make, that everyone will love! I can’t tell you how excited I am for this recipe!! I hav...
- 2 (8 ounce) packages low fat cream cheese
- 1 (1 ounce) packet Old El Paso Taco Seasoning
- 1 (15 ounce) can corn, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can diced tomatoes, drained
- 1 (4.5 ounce) can Old El Paso chopped green chiles
- 3 tablespoons Old El Paso red enchilada sauce
- 1/4 cup fresh cilantro, chopped
- 4 cups cooked white rice
- 2 green peppers, chopped into large pieces, seeds removed
- 2 red peppers, chopped into large pieces, seeds removed
- 1 cup shredded mozzarella cheese, divided
- 1 cup shredded mild cheddar cheese, divided
- diced tomatoes and cilantro for garnish
One Pan Mexican Chicken and Rice
By foodiva
Instructions In a large skillet (about 12-inch) or pan, sautée onions in two tablespoons of olive oil over mediu...
- 2 tablespoons extra virgin olive oil
- 1/2 white onion, diced finely
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 teaspoon of kosher salt and freshly ground pepper to taste
- 2 cloves of garlic, minced
- 1 cup uncooked long grain white rice
- 1 (10 oz) can Old El Paso red enchilada sauce
- 1 (10 oz) can diced tomatoes and green chilies, undrained
- 1 cup water
- 1/2 teaspoon ground cumin
- 1 cup shredded cheddar cheese or Mexican-blend cheese
- (optional) Toppings: sour cream, tomatoes, diced avocado, cilantro