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Recipes
Pink Lemonade Cake
By AzWench
Pink lemonade is a summertime staple for many, and it inspires this cake
- Cake:
- 2 3/4 cups (11 ounces) Queen Guinevere Cake Flour or King Arthur Unbleached Cake Flour Blend
- 1 3/4 cups granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 3 tablespoons Cake Enhancer, optional, for freshness and moist texture
- 3/4 cup (12 tablespoons) soft unsalted butter
- 4 large egg whites
- 1 large egg
- 1/2 cup freshly squeezed lemon juice (from about 2 large lemons)
- 1 cup milk
- 2 to 5 drops pink or red food gel or coloring
- Frosting:
- 3/4 cup (12 tablespoons) soft unsalted butter
- pinch of salt
- 1 tablespoon meringue powder, optional, for stability
- 1/4 cup lemon juice fruit powder
- 4 cups lazing or confectioners' sugar
- 2 to 3 tablespoons milk
- Don't have lemon juice powder? Substitute freshly squeezed lemon juice for the milk.
Milania's Lasagna
By AzWench
Did you know that lasagna noodles are flat in Italy? I did because I've been there before
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 1 pound lean ground beef (93% lean)
- 1 large onion, chopped
- 2 garlic cloves, minced
- 3 1/2 cups The Quickie Tomato Sauce
- 1 tablespoon chopped fresh Italian parsley
- 2 teaspoons dried oregano
- Salt and freshly ground pepper
- 2 large eggs
- 1 1/2 pounds ricotta cheese
- 1/2 cup coarsely chopped fresh basil
- 12 lasagna noodles
- 3 cups (12 ounces) shredded fresh mozzarella cheese (freeze the cheese for 1 hour to firm before shredding)
- 3/4 cup (3 ounces) freshly grated Parmigiano-Reggiano cheese
White Rice with Toasted Angel Hair Pasta
By AzWench
Soak the white rice in hot water for 5 minutes
- 2 cups white rice
- 1/4 cup vegetable oil
- 1/4 lb, or about 1 cup, angel hair pasta, broken into pieces
- 1/4 cup white onion, finely chopped
- 1 garlic clove
- 4 cups water or chicken broth
- 1 tbsp fresh lime juice, optional
- 1 tsp kosher or sea salt, or to taste
Brown Rice in Pressure Cooker
By AzWench
Brown rice is a nutritional rock star in the rice family, however when cooked traditionally, it requires a long coo...
- 1 1/4 cups water
- 1 cup uncooked long-grain brown rice
Blueberry Kamut Pancakes with Almond Buttermilk Syrup
By AzWench
Kamut makes the most wonderfull pancakes and waffles
- Pancakes:
- 4 eggs
- 2 cups buttermilk
- 1 tablespoon vanilla
- 3 tablespoons vegetable oil
- 1 tablespoon Rumfords baking powder
- 2 stablespoon sugar
- dash salt
- 2 to three cups fresh ground Kamut Flour (use enough to make it pancaky)
- Fresh Blueberries
- Almond Buttermilk Syrup:
- 3/4 cup butter
- 1 1/2 cup sugar
- 3/4 cup buttermilk
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond extract
Lorena Garcia's Guacamole
By AzWench
In a large bowl, place the scooped avocado pulp and lemon juice, toss to coat
- 4 Hass avocados
- 1 diced tomato
- 1 diced onion
- 1 diced jalapeno
- chopped cilantro
- lemon juice to taste
Roasted Brussels Sprouts
By AzWench
If you are buying loose Brussels sprouts, select those that are about 1½ inches long
- 2 1/4 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 tablespoon water
- Salt and pepper
Green Flaxy
By AzWench
Add all ingredients to blender jar in order listed and secure lid
- 1/2 cup water
- 2 tablespoons flax seeds
- 2 clementines, peeled
- 1 banana
- 2 cups spinach
- 1/2 cup frozen pineapple chunks
Garlic Cilantro Lime Rice
By AzWench
Heat the oil in a large skillet over medium heat
- 1 tablespoon canola oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups long-grain rice
- 1 teaspoon kosher salt
- 3 to 4 cups low-sodium chicken broth
- Juice of 3 limes and zest of 2 limes (hold back juice of 1 lime for garnish)
- Chopped fresh cilantro, for garnish
Italian Sausage and Barley Soup
By AzWench
Of course the most famous use of barley is for soup
- 3 Italian Sausage mild or hot
- 1/2 green shredded Cabbage
- 2 large diced Carrots
- 1 large can Tomato sauce, I like fire roasted ones
- 1 small diced Onion
- 4 diced garlic cloves
- 2 tablespoons Italian seasoning I love Penzeys Tuscun Sunset
- 2 cups cooked Barley
- 2 cups vegetable or chicken stock
- 3 table spoons olive oil
- Salt and pepper to taste