Peridot728's profile page
Recipes
Banana Oat Bars
By peridot728
Bananas are one of a few super fruits, packed with vitamins, natural benefits, and flavor! Add in some oats and in
- 2 large, very ripe bananas
- 1 teaspoon vanilla (optional)
- 2 cups rolled oats
- 1/2 teaspoon salt (optional)
- 1/4 cup pitted, chopped dried dates
- 1/4 cup chopped nuts — such as walnuts, hazelnuts, or pecans
- Grated nutmeg or cinnamon (optional)
- you can also add flax seed if you want or if you want a little more sweetness you could add a handful of chocolate chips or cinnamon chips. You could add shredded coconut, too, or raisins.
Pumpkin Smoothie (Pioneer Woman)
By peridot728
Anytime before Thanksgiving, spoon the pumpkin pie filling into muffin cups, then cover the pan with aluminum foil ...
- One 15-ounce can pumpkin pie filling
- 3 cups milk
- 1/2 cup vanilla yogurt
- 1/4 teaspoon ground cinnamon
- 1/4 cup cinnamon graham cracker crumbs
Chocolate Chip and Mascarpone Cupcakes (Giada)
By peridot728
For the Cupcakes: Place an oven rack in the center of the oven and preheat to 325 degrees F
- CUPCAKES:
- 5 ounces unsweetened chocolate, chopped
- 1 cup water
- 1/3 cup mascarpone cheese, at room temperature
- 2 1/4 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 teaspoon baking powder
- 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- GANACHE:
- 1 cup (6 ounces) semisweet chocolate chips (recommended: Nestle morsels)
- 2/3 cup heavy whipping cream 1/2 teaspoon vanilla extract
- Special equipment: 2 (12-count) muffin pans with paper liners
Spicy Turkey Lollipops (Melissa D'Arabian)
By peridot728
For the spicy raspberry glaze: Combine the butter and garlic over medium heat in a small saucepan and cook until th...
- 2 tablespoons unsalted butter
- 1 clove garlic, pressed or minced
- 1/4 cup raspberry jam
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white wine vinegar
- 1/2 teaspoon chile powder
- Salt
- 1 egg
- 2 tablespoons fresh parsley leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon dried sage
- 1/8 teaspoon cayenne pepper
- 1/2 cup panko breadcrumbs
- 2 cloves garlic, minced or pressed
- 1/2 small white onion, finely diced
- 1 pound ground turkey
White Chocolate Shortbread Cookies (Pioneer Woman)
By peridot728
Special equipment: a pastry cutter and a 3- or 4-inch round or fluted cookie cutter Preheat the oven to 325 degree...
- 2 sticks plus 2 tablespoons salted butter, softened, plus 1 tablespoon more if needed
- 1 cup sugar
- 2 cups all-purpose flour, plus more for flouring
- 1 scant cup cornstarch
- 12 ounces white chocolate (not almond bark), chopped
- Rainbow sprinkles, to decorate
Roasted Garlic Spaghetti
By peridot728
Heat oven to 350°F. Carefully peel paper-like skin from around bulb of garlic, leaving just enough to hold garlic ...
- 1 garlic bulb
- 2 tablespoons plus 2 teaspoons olive oil
- 1/2 lb uncooked spaghetti
- 1 cup shredded Parmesan cheese (4 oz)
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons chopped fresh basil leaves or fresh Italian (flat-leaf) parsley
Grilled Chicken Breasts with Spicy Peach Glaze
By peridot728
Combine the peach preserves, olive oil, soy sauce, mustard, garlic and jalapeno in a medium bowl and season with sa...
- 2 cups peach preserves or jam
- 3 tablespoons olive oil, plus more for brushing
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped garlic
- 1 small jalapeno, finely chopped
- Kosher salt and freshly ground pepper
- 8 frenched chicken breasts
- 4 ripe peaches, cut in half and pitted
Easy Broccoli Cheese Soup
By peridot728
Easy Broccoli Cheese Soup Is ready in less than 30 minutes! Creamy comfort in a bowl with tender broccoli, Cheddar
- Prep Time: 15 mins
- Cook Time: 30 mins
- Course: Soup
- Cuisine: American
- Servings: 8 people
- Calories: 249 kcal
- Author: Karina
- 1/3 cup butter
- 1 yellow onion, chopped
- 4 cloves garlic, finely chopped or minced
- 1/3 cup all purpose flour (or plain flour)
- 2 cups good-quality low sodium chicken stock
- 3 cups half-and-half, (or evaporated milk or regular milk)
- 3/4 teaspoon salt, or more to your taste
- 1/2 teaspoon cracked black pepper, or more to your taste
- 1 teaspoon vegetable stock powder (or chicken bouillon powder)
- 1 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1 pound (500 grams) broccoli florets, cut into small pieces
- 2 large carrots, peeled and grated
- 2 cups low fat sharp cheddar cheese
Castaway Coconut Shrimp
By peridot728
What to Do: In a medium bowl, combine Dipping Sauce ingredients; mix well
- COCONUT SHRIMP:
- 1/3 1/3 1/3 cup all-purpose flour
- 1 1 1 tablespoon sugar
- 1 1 1 teaspoon cayenne pepper
- 1/2 1/2 1/2 teaspoon salt
- 2 2 2 eggs
- 2 2 2 tablespoons water
- 1 1 1 cup sweetened flaked coconut
- 3/4 3/4 3/4 cup Panko bread crumbs
- 1 1 1 pound jumbo shrimp, peeled and deveined, with tails left on
- 2 2 2 cups vegetable oil
- DIPPING SAUCE:
- 1 1 can 1 (8-ounce) can crushed pineapple, drained and squeezed dry
- 1/2 1/2 1/2 cup sour cream
- 1/4 1/4 1/4 cup piña colada drink mix
- 2 2 2 tablespoons sugar
Orzo with Mint Salmoriglio Sauce (Giada)
By peridot728
For the pasta: Bring a large pot of salted water to a boil over high heat
- 1 pound orzo pasta
- 1/2 cup grated Pecorino Romano
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh lemon juice (from 2 large lemons)
- 2 lemons, zested
- 3 cloves garlic, smashed or finely minced
- 1/2 cup chopped fresh mint
- 1/3 cup chopped fresh flat-leaf Italian parsley
- Salt and freshly ground black pepper