Menu Enter a recipe name, ingredient, keyword...

AzWench's profile page

Recipes

MIllet Refried Beans

MIllet Refried Beans

By

Adding millet to beans not makes them taste great, but adds much more fiber and nutrition

  • 3 cups dry beans, black or pinto
  • 1/4 cup uncooked millet
  • 9 cups water
  • 1 t. salt
  • 1 T. extra virgin olive oil
0/5 (0 Votes)

Yellow Burger

Yellow Burger

By

Preheat a grill to medium-high heat

  • 1 (20-ounce) can crushed pineapple in heavy syrup
  • 3 tablespoons pineapple preserves
  • 7 ounces chuck ground beef
  • Ground cumin
  • Salt and freshly ground black pepper
  • 1 burger bun
  • 1 slice provolone cheese
  • Lettuce, torn
  • 1 slice tomato
  • 1 slice onion
  • Mustard, for serving
  • Ketchup, for serving
  • Crushed potato chips, for serving
5/5 (2 Votes)

Oven Fried Chicken

Oven Fried Chicken

By

1. Combine the vinegar and garlic in a small bowl and set aside

  • Kosher salt and freshly ground black pepper
  • 2 pounds skinless, bone-in chicken thighs and breasts
  • 2 garlic cloves, minced and smashed to a paste
  • 1 tablespoon vinegar
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons cayenne pepper
  • 8 slices whole wheat bread
  • olive oil spray
  • 1 teaspoon fresh or dried thyme
4.6/5 (8 Votes)

Farro Savory Tart

Farro Savory Tart

By

Cook farro in pot of boiling salted water for about 10 minutes, until just tender

  • 1 cup farro
  • 2 T. butter, plus additional for buttering dish
  • 2 T. fine dry bread crumbs
  • 2 garlic cloves, chopped
  • 3 1/4 cups whole-milk ricotta
  • 4 large eggs
  • 1/2 cup golden raisins
  • 1/2 cup pine nuts
  • 1/4 cup fresh flat leaf parsley, coarsely chopped
  • 3/4 t. salt
  • 1/2 t. black pepper
  • 1/2 t. freshly grated nutmeg
  • 2/3 cup Parmigiano-Reggiano cheese, finely grated
0/5 (0 Votes)

ATK Greek Spinach and Feta Pie (Spanakopita)

ATK Greek Spinach and Feta Pie (Spanakopita)

By

Full-fat sour cream can be substituted for whole-milk Greek yogurt

  • Filling:
  • 2 (10-ounce) bags curly leaf spinach , rinsed
  • 1/4 cup water
  • 12 ounces feta cheese , rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
  • 3/4 cup whole-milk Greek yogurt (see note)
  • 4 medium scallions , sliced thin (about 1/2 cup)
  • 2 large eggs , beaten
  • 1/4 cup minced fresh mint leaves
  • 2 tablespoons minced fresh dill leaves
  • 3 medium garlic cloves , minced or pressed through garlic press (about 1 tablespoon)
  • 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon table salt
  • 1/8 teaspoon cayenne pepper
  • Phyllo Layers:
  • 7 tablespoons unsalted butter, melted
  • 1/2 pound (14 by 9-inch) phyllo, thawed (see note)
  • 1 1/2 ounces Pecorino Romano cheese, grated fine (about 3/4 cup)
  • 2 teaspoons sesame seeds(optional)
4.7/5 (6 Votes)

Tostados

Tostados

By

Fry corn tortillas in oil until crisp, drain on a paper towel lined plate

  • Steak, grilled, chopped or shredded
  • 12 corn tortillas
  • 1 large can refried beans
  • 2 cups grated cheddar cheese
  • 2 cups Iceberg lettuce
  • 2 small tomatoes
  • 1 pint sour cream (optional)
  • Salsa
0/5 (0 Votes)

Sprouted Grain Bread

Sprouted Grain Bread

By

Note that this bread can take up to 4 days to make, although most of the time is hands off

  • Sprouted Grains:
  • 3/4 cup wheat berries
  • 1/4 cup quinoa
  • 1/4 cup brown lentils
  • 2 cups cool water
  • Dough:
  • 1/2 cup warm water (110 degrees)
  • 3 tablespoons honey
  • 1/4 cup unsalted sunflower seeds, toasted
  • 2 tablespoons pumpkin seeds, toasted
  • 2 tablespoons sesame seeds, toasted
  • 1 3/4-2 1/4 cups bread flour
  • 2 1/4 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • Vegetable oil spray
  • 1 large egg white, whisked together with
  • 1 teaspoon water, for brushing
0/5 (0 Votes)

Carrabba’s Style Herb Mix for Bread Oil

Carrabba’s Style Herb Mix for Bread Oil

By

Combine the fresh herbs and garlic in a food processor

  • 1/4 cup basil, packed
  • 1/4 cup Italian parsley, packed
  • 2 teaspoons rosemary, packed
  • 4 cloves garlic slightly crushed
  • 4 teaspoons dried thyme
  • 4 teaspoons dried oregano
  • 4 teaspoons ground black pepper
  • 2 teaspoons ground sea salt
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons olive oil
  • 1/2 tablespoon fresh lemon juice
4.5/5 (20 Votes)

Black Bean, Corn and Tomato Salad

Black Bean, Corn and Tomato Salad

By

Salad: In a large skillet, heat the oil over medium-high heat

  • Salad:
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 1 tablespoon kosher salt
  • 2 1/2 teaspoons smoked paprika
  • 1/2 teaspoon cayenne pepper, optional
  • 4 ears corn, kernels removed or 2 cups frozen and thawed corn kernels
  • 1 dried bay leaf
  • 3/4 cup chicken broth
  • 2 (15-ounce) cans black beans, rinsed and drained
  • 2 tomatoes, chopped
  • 6 ounces jicama, peeled and diced into 1/4-inch pieces (about 1 cup)
  • 1/4 cup chopped fresh cilantro leaves
  • Dressing:
  • 2 tablespoons lemon juice
  • 2 tablespoons lime juice
  • 3 tablespoons agave nectar or 2 tablespoons maple syrup
  • 2 tablespoons lemon zest
  • 2 tablespoons lime zest
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
4.7/5 (37 Votes)

Lemon-Thyme Butter

Lemon-Thyme Butter

By

This simple and easy Lemon-Thyme Butter makes the perfect dipping sauce for veggie sticks, crusty bread or even lob

  • 1/2 cup (1 stick) butter, melted
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh lemon juice
  • Coarse salt and ground pepper
4.6/5 (7 Votes)