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Recipes
Veggie Corn Cakes.
By craftsks1
In a small bowl, combine the flour and cornmeal with baking powder, salt,pepper, and paprika, set aside
- 1 1/2 cup all purpose flour
- 2 tbsp cornmeal
- 2 tsp baking powder
- 1 tsp Kosher salt
- cracked black pepper, to taste
- 1/2 tsp paprika
- 3 cups frozen veggies, thawed and drained of excess liquid.
- 3/4 c shredded cheddar
- 1/2 c milk
- 3 tbsp chopped scallions
- 2 eggs, whisked
- 1/2 c neutral oil 5
Veggie Corn Cakes.
By craftsks1
Corn Cakes, with Veggies and Cheese in the cakes
- 1 1/2 c all purpose flour
- 2 tbsp cornmeal
- 2 tsp baking powder
- 1 tsp Kosher salt
- cracked black pepper to taste
- 1/2 tsp paprika
- 3 cups frozen veggies, thawed and drained of excess liquid
- 3/4 c shredded cheddar
- 3 tbsp chopped scallions
- 1/2 c milk
- 2 large eggs whisked
- 1/2 cup neutral oil
Curried turkey meatloaf tomato glaze
By craftsks1
Directions Sauce: Puree tomatoes with chicken broth (or water) in a blender until smooth
- Ingredients
- 1 14.5-oz 1 14.5-oz 14.5-oz can diced fire-roasted tomatoes, strained
- 1/2 1/2 1/2 cup chicken broth or water
- 1 1 1 tbsp extra-virgin olive oil
- 2 2 2 tbsp garlic, minced
- 3 3 3 tbsp pure maple syrup
- 1 1 1 lb ground turkey, preferably dark meat
- 3/4 3/4 3/4 cup rolled oats
- 1/2 1/2 1/2 cup grated zucchini
- kosher salt (to taste)
- ground black pepper (to taste)
- 2 2 2 tbsp curry powder
- 3 3 3 tbsp dried apricots, chopped
- 3 3 3 tbsp whole pistachios
- 1 1 1 egg, lightly beaten
Pumpkin chocolate chip cookies
By craftsks1
Directions Heat the oven to 350 degrees F
- Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 cups (12-ounce bag) milk chocolate chips, not semisweet
- Nonstick cooking spray or parchment paper
Baked Halibut with Arugula Salsa
By craftsks1
Directions Position an oven rack in the center of the oven
- Total Time:
- Read 13 Reviews
- 9 hr 35 min
- Prep
- 25 min
- Inactive
- 9 hr 0 min
- Cook
- 10 min
- Yield:
- 4 servings
- Level:
- Ingredients
- Fish Topping:
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 teaspoon lemon zest
- Baked Halibut:
- Four 6-ounce halibut fillets, each about 1 1/2 inches thick
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Arugula Salsa Verde, recipe follows
- Lemon wedges for garnish, optional
fried chick peas
By craftsks1
Fried chickpeas Combine paprika and cayenne in a small bowl and set aside
- Fried chickpeas
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 6 tablespoons extra-virgin olive oil
- 2 15-oz. cans chickpeas, rinsed, drained, patted very dry
- Kosher salt
- 2 teaspoons finely grated lime zest
canlope ice
By craftsks1
Directions In a small saucepan, combine the water, sugar, and 1 cup mint leaves over medium heat
- Total Time:
- 8 hr 13 min
- Prep
- 8 min
- Inactive
- 8 hr 0 min
- Cook
- 5 min
- Yield:
- 4 to 6 servings
- Level:
- Ingredients
- 2 cups water
- 1 cup sugar, plus extra, as needed
- 1 1/4 cups fresh mint leaves, packed, divided
- 1 (2 1/2 to 3-pound) cantaloupe melon, peeled, seeded and cut into 1-inch pieces to yield about 4 cups flesh
- 3 tablespoons fresh lime juice (from about 2 large limes)
mash sweet potatoes
By craftsks1
PREPARATION Place sweet potatoes in a pot, cover with cold water, bring to boil and add salt to water; cook to tend...
- INGREDIENTS
- 4 sweet potatoes, peeled and cut into 2-inch chunks
- Salt and pepper
- 3 About 3 tablespoons all-fruit (no added sugar) orange marmalade, such as Polaner brand
- 1/2 to 3/4 cup chicken stock
- 1 tablespoon fresh thyme, chopped
- Freshly grated nutmeg, to taste
- 1/4 About 1/4 teaspoon ground cinnamon
- 1 to 2 tablespoons butter, optional
SLOW COOKER TORTILLA SOUP
By craftsks1
Preparation: Place the chicken, tomatoes (and juices), beans, broth, water, onion, garlic, jalapeño, cumin, and ...
- Ingredients:
- Preparation Time: 10 minutes
- Cooking Time: 3 to 8 hours (depending on whether slow cooker is set to high or low heat)
- 3 chicken thighs, skin removed
- 10-ounce can diced tomatoes with green chiles
- 1 1/2 cups cooked black beans
- 1 1/2 cups chicken broth
- 1 1/2 cups water
- 1 yellow onion, finely chopped
- 3 garlic cloves, finely minced
- 1 jalapeño, finely chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Juice of 1/2 lemon
- 20 tortilla chips
- 3 tablespoons finely chopped fresh cilantro
- 1/2 cup shredded Monterey Jack cheese
Pea Soup
By craftsks1
Directions 1Heat peas and water to boiling in 4-quart Dutch oven
- Split Pea Soup
- From Betty's Soul Food Collection... Comfort food in a bowl, homemade soup does wonders for the soul!
- Add to Grocery List
- 369 369
- (51) 26 Reviews
- Split Pea Soup
- Prep Time 20 min Total Time 3 hr 50 min Servings 8
- Ingredients
- 2 1/4 2 1/4
- cups dried split peas, (1 pound), sorted and rinsed
- 8 8
- cups water
- 1 1
- large onion, chopped (1 cup)
- 2 2
- medium celery stalks, finely chopped (1 cup)
- 1/4 1/4
- teaspoon pepper
- 1 1
- ham bone or 2 pounds shanks
- 3 3
- medium carrots, cut into 1/4-inch slices (1 1/2 cups)
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