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Recipes
BANANA NUT BREAD (FOOD PROCESSOR)
By aggiebutch
Process bananas and lemon juice with steel blade until mashed (about 5 seconds)
- 2 ripe med. bananas, cut into 1 inch pieces
- 1 tbsp. lemon juice
- 1/2 c. chopped walnuts or pecans
- 1 3/4 c. all-purpose flour
- 2/3 c. sugar
- 1/2 c. butter, cut into 8 pieces
- 1/3 c. milk
- 2 eggs
- 1 tsp. baking soda
- 1/2 tsp. salt
Seafood Gumbo Recipe - Food.com
By aggiebutch
Directions To make a roux, heat oil, add flour and cook over medium heat until VERY dark but not scorched, stirrin...
- 1 ⁄4 cup oil
- 3 -4 tablespoons flour
- 2 onions, chopped
- 2 stalks celery, chopped
- 1 (1 lb) bagfrozen chopped okra
- 1 quart chicken broth
- 1 (16 ounce) can whole tomatoes, w/liquid
- 4 -5 cloves garlic, crushed
- 2 bay leaves
- 2 -3 tablespoons crab boil, tied in cheesecloth
- salt & pepper
- hot pepper sauce
- 2 lbs raw shrimp, peeled
- 1 lb crabmeat or 2 cans crabmeat
- 1 pint oyster (OPTIONAL)
- 1 lb firm white fish fillet (halibut, white fish, cod)
- 1 tablespoon gumbo file powder
Curried Cauliflower
By aggiebutch
Bruce Aidells, Cooking Light SEPTEMBER 2003
- 2 teaspoons olive oil
- 2 cups thinly sliced onion
- 2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons Mild Curry Powder
- 1 tablespoon minced garlic
- 10 cup cauliflower florets (2 medium heads)
- 1 cup chopped seeded peeled tomato
- 1 cup whole-milk yogurt
- 1/2 cup finely chopped cilantro stems
- 1 teaspoon salt
- 8 lemon wedges (optional)
- Cilantro sprigs (optional)
Pumpkin Bread
By aggiebutch
Preheat oven to 350 degrees, with the rack in the center
- 1 cup white, unbleached all purpose flour
- 1 cup whole wheat flour
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- (1) 15-oz can pumpkin puree (not pumpkin pie filling!)
- 1/2 cup white granulated sugar
- 1/4 cup honey
- 1/2 cup plain, non fat greek yogurt
- 2 large eggs
- 6 tablespoons coconut oil, melted and cooled
Beer-Braised Pork Chops
By aggiebutch
Instructions: Preheat olive oil in a large skillet over medium-high heat
- 2 teaspoons olive oil
- 4 center-cut, bone-in pork chops
- Salt, to taste
- Freshly ground pepper, to taste
- 2 Anjou pears, peeled, cored and cut into 3/4-inch-thick wedges
- 12 ounces lager beer
- 3/4 teaspoon dried sage
Butch's Pineapple Pie III
By aggiebutch
Preheat oven to 425 degrees F (220 degrees C)
- 1 recipe pastry for a 9 inch double crust pie
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 1 (20 ounce) can crushed pineapple with juice
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 1 tablespoon white sugar
GRECIAN LAMB
By aggiebutch
Preheat oven to 375 degrees
- 1 lemon
- 2 tbsp. thyme
- 2 tbsp. oregano
- 2 tbsp. rosemary
- 1 tbsp. prepared mustard
- 1 tsp. green peppercorn
- 1/2 tsp. ground all spice
- 2 lbs. boneless lamb leg roast
- 3 garlic cloves, cut in slivers
- 1 tbsp. of cornstarch
- 1 tsp. dried mint leaf
- 1 c. milk
Warm Chicken-Orzo Salad
By aggiebutch
Fresh vegetables and goat cheese accompany whole wheat orzo in this well-rounded meal
- 1 lemon
- 1 pint(s) cherry tomatoes, cut in half
- 1 medium (8-ounce) orange pepper, chopped
- 3 clove(s) garlic, crushed with press
- 2 tablespoon(s) extra virgin olive oil
- .25 teaspoon(s) dried oregano
- Salt
- Pepper
- 1 pound(s) skinless, boneless chicken breasts, cut into 1-inch chunks
- 1 cup(s) whole wheat orzo pasta
- 4 stalk(s) celery, thinly sliced at an angle
- 2 ounce(s) goat cheese, crumbled (1/2 cup)
Simple Perfect Enchiladas
By aggiebutch
For the sauce: In a saucepan over medium-low heat, combine the canola oil and flour
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- One 28-ounce can enchilada or Mexican red sauce
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pound ground beef
- 1 medium onion, finely chopped
- 1/2 teaspoon salt
- Canola oil, for frying
- 10 to 14 corn tortillas
- Two 4-ounce cans diced green chilies
- 1 cup chopped green onions
- 1/2 cup chopped black olives
- 3 cups grated sharp Cheddar cheese
- Cilantro, for garnish
Crispy Balsamic Chicken
By aggiebutch
This easy chicken dish pops with flavor
- 1 pound(s) carrots, thinly sliced at an angle
- 2 teaspoon(s) extra virgin olive oil
- 1 cup(s) panko (Japanese-style bread crumbs)
- 1.25 pound(s) skinless, boneless thin-sliced chicken-breast cutlets
- 1 tablespoon(s) Dijon mustard
- .5 cup(s) balsamic vinegar, for glaze
- 1 tablespoon(s) balsamic vinegar
- 5 ounce(s) baby arugula
- .5 cup(s) fresh basil leaves, torn