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Mrs. Field’s Chocolate Chip Cookies with a Twist

Mrs. Field’s Chocolate Chip Cookies with a Twist

By

Beat butter and sugar until creamy

  • 2 1/2 C. Flour
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 C. dark brown sugar
  • 1/2 C. White Sugar
  • 2 sticks butter
  • 2 Eggs
  • 2 tsp Vanilla
  • 2 cups semisweet chips or 10 ounce bag Guittard super cookie chips
0/5 (0 Votes)

Garlic Chicken and Potatoes

Garlic Chicken and Potatoes

By

Position a rack in the lower third of the oven and preheat to 425 degrees F

  • 2 pounds small red-skinned potatoes, quartered
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon cumin seeds (optional)
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, finely chopped
  • 2 tablespoons packed light brown sugar
  • 1 lemon (1/2 juiced, 1/2 cut into wedges)
  • Pinch of red pepper flakes
  • 4 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds)
  • 2 tablespoons chopped fresh cilantro or parsley
4.2/5 (30 Votes)

Asian Noodle Salad (Pioneer Woman)

Asian Noodle Salad (Pioneer Woman)

By

The perfect meal for summertime, this salad is vibrant with beautiful colors and flavors

  • 8 ounces thin spaghetti
  • One (8-ounce) bag julienne/fine-cut carrots (about 1 1/2 cups)
  • One (6-ounce) bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
  • One (4-ounce) bag bean sprouts
  • 3 English cucumbers, peeled and sliced
  • 3 scallions, sliced
  • Up to 1 bunch fresh cilantro, chopped
  • 1/2 head or more napa cabbage, sliced
  • 1/2 head or more purple cabbage, sliced
  • 1/2 bunch kale, leaves torn off the stalks and shredded
  • 2 cups peanuts, chopped
  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons sesame oil
  • 2 to 3 cloves garlic, chopped
4.6/5 (9 Votes)

Chicken and Peaches (Rachael Ray)

Chicken and Peaches (Rachael Ray)

By

Heat a medium skillet with the butter over medium heat

  • 2 tablespoons butter
  • 4 peaches, pitted, thickly sliced or halved
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons extra-virgin olive oil
  • 4 pieces boneless, skinless chicken thighs
  • 2 pieces boneless, skinless chicken breast
  • Salt and freshly ground black pepper
  • 1 shallot, chopped
  • 1 (2-inch) piece ginger, grated or minced
  • 3/4 cup chicken stock
  • 2/3 cup peach preserves
  • 2 teaspoons hot sauce (recommended: Frank's Red Hot)
  • 2 tablespoons Worcestershire sauce
4.5/5 (8 Votes)

Salad Bar Salad with Creamy Italian Dressing

Salad Bar Salad with Creamy Italian Dressing

By

For the dressing: Mince the garlic with a knife and then sprinkle about 1/8 to 1/4 teaspoon of salt on it and m...

  • Dressing:
  • 1 to 2 cloves garlic
  • Salt
  • 2 tablespoons fresh flat-leaf parsley leaves
  • 1 tablespoon fresh chives
  • 3 fresh basil leaves
  • 1 cup (real) mayonnaise
  • 1/2 cup sour cream
  • 1/3 cup grated Parmesan
  • Cayenne pepper, as needed
  • Paprika, as needed
  • Worcestershire sauce, as needed
  • Salad:
  • 2 iceberg heads, cut into chunks
  • 1/2 cup grated Cheddar
  • 2 carrots, shredded
  • 1 cucumber, sliced
  • 1/4 cup sunflower seeds
0/5 (0 Votes)

Tater Tots (Homemade)

Tater Tots (Homemade)

By

Place the peeled potatoes in to a saucepan with cold water

  • 2 pounds russet potatoes, peeled
  • 1 tablespoon all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup vegetable oil
  • 2 tablespoons chopped fresh parsley leaves
4.5/5 (8 Votes)

Chocolate Glazed Espresso Cheesecake

Chocolate Glazed Espresso Cheesecake

By

If you like cheesecake, coffee and chocolate it can’t get any better

  • Crust
  • 2 1/2 cups chocolate cookie crumbs
  • 2 tablespoons sugar
  • 4 tablespoons butter, melted
  • Cheesecake
  • 1/4 cup heavy cream
  • 2 1/2 tablespoons instant espresso powder
  • 3 pounds cream cheese
  • 1 cup sour cream
  • 1 3/4 cups sugar
  • 5 eggs
  • 1 tablespoon pure vanilla extract
  • Pinch of salt
  • Glaze
  • 1/3 cup heavy cream
  • 2 tablespoons corn syrup
  • 1/2 cup chopped milk chocolate
4.4/5 (25 Votes)

Quinoa with Buttery Roasted Vegetables (Pioneer Woman)

Quinoa with Buttery Roasted Vegetables (Pioneer Woman)

By

Preheat the oven to 400 degrees F

  • 1 cup quinoa
  • 8 tablespoons (1 stick) salted butter
  • 3 cloves garlic, minced
  • 2 large carrots, peeled, halved lengthwise and cut into 1-inch pieces
  • 2 large parsnips, peeled, halved lengthwise and cut into 1-inch pieces
  • 1/2 red onion, cut into large chunks
  • 1/2 butternut squash, peeled, seeded and cut into large chunks
  • Kosher salt and freshly ground black pepper
  • Juice of 1 lemon
  • 1/4 cup pine nuts
  • 6 ounces baby arugula leaves
  • 1 cup Parmesan shavings
4.5/5 (2 Votes)

Chicken Spaghetti (Pioneer Woman)

Chicken Spaghetti (Pioneer Woman)

By

Preheat the oven to 350degrees F

  • 1 whole raw chicken, cut into 8 pieces
  • 1 pound thin spaghetti, broken into 2-inch pieces
  • 2 1/2 cups shredded sharp Cheddar
  • 1/4 cup finely diced green bell pepper
  • 1/4 cup finely diced red bell pepper
  • 1 teaspoon seasoned salt
  • 1/8 to 1/4 teaspoon cayenne pepper
  • Two 10 3/4-ounce cans cream of mushroom soup
  • 1 medium onion, finely diced
  • Salt and freshly ground black pepper
4.7/5 (16 Votes)

Donut Bundt Cake with Chocolate Glaze

Donut Bundt Cake with Chocolate Glaze

By

Preheat oven to 350 degrees

  • FOR GLAZE:
  • 2-1/2 cups flour
  • 1 TBSP baking powder
  • 1/2 tsp salt
  • 1-1/2 cups sugar
  • 1 cup milk
  • 2/3 cup butter, melted
  • 2 eggs
  • 1/4 tsp nutmeg
  • 2/3 cup chocolate chips
  • 1/3 cup whipping cream
  • sprinkles, optional
0/5 (0 Votes)