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cornbread muffins

cornbread muffins

By

a wonderfully hardy taste and texture that pairs nicely with the other (heavy) foods we stuff ourselves with on the...

  • 1 1/2 bananas
  • 1/4 c earth balance or other butter substitute
  • 3 tbsp brown sugar
  • 1 1/4 c soy milk
  • 1/2 c whole wheat flour
  • 1 1/2 c yellow corn meal
  • 1 tsp salt
4.4/5 (32 Votes)

Popovers

Popovers

By

Right from Cook's Country's test kitchen

  • 3 eggs
  • 2 c. 1% milk heated to 110'
  • 3 tbs. butter melted
  • 2 c. bread flour
  • 1 tsp. salt
  • 1 tsp. sugar
4.6/5 (5 Votes)

Firehouse Chili con Carne

Firehouse Chili con Carne

By

Light your tastebuds on fire!

  • 1 tablespoon vegetable oil
  • 1 large yellow onion, diced
  • 2 1/2 pounds lean ground beef
  • 3 cloves garlic, minced
  • 1/4 cup ancho chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon chipotle pepper
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1 large green bell pepper, seeded and diced
  • 1 large red bell pepper, seeded and diced
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons tomato paste
  • 3 cups water, or more as needed
  • 1 (15 oz) can pinto beans, drained, not rinsed
  • 1 (15 oz) can kidney beans, drained, not rinsed
4.2/5 (9 Votes)

Corn, Feta, and Chive Pasta Salad with Avocado Dressing

Corn, Feta, and Chive Pasta Salad with Avocado Dressing

By

This pasta salad is so much healthier than the mayo- and cheese-smothered versions sold at grocery store delis

  • 3 ears fresh corn, shucked
  • 1 tomato, diced
  • 1/2 orange bell pepper, diced
  • 1/4 cup fresh lemon juice squeezed from 1 lemon
  • 1 avocado
  • 2 tablespoons chives, chopped
  • 2 tablespoons crumbled feta cheese
  • 6 ounces whole wheat farfalle (bow-tie pasta)
4.5/5 (8 Votes)

Pina Colada Muffins

Pina Colada Muffins

By

Pina Colada, yes!

  • 1 c dried pineapple, additional 12 pieces of fried pineapple for garnish before baking (about 6 1/2 oz total)
  • 1 c dark Jamaican rum (optional)
  • 2 c flour
  • 1 t baking powder
  • 1/2 t baking soda
  • 1/4 t salt
  • 6 oz (1 1/2 stick) unsalted butter, room temp
  • 1 c sugar
  • 2 large eggs, room temp
  • 1 c dairy sour cream
  • 1 t vanilla extract
  • 3/4 t finely minced orange zest
  • 3/4 c sweetened flaked coconut
5/5 (1 Votes)

blood orange sorbet

blood orange sorbet

By

Recipe by SweetBeetandGreenbean http://sweetbeetandgreenbean

  • 3 c blood orange juice
  • 3/4 c organic sugar (evaporated cane juice)
  • 2 tsp white wine
  • zest of 1 blood orange
4.5/5 (4 Votes)

Harvest Sweet Potato Pecan Tarts

Harvest Sweet Potato Pecan Tarts

By

These mini-tarts are perfect for holiday parties and potlucks

  • 1 c cooked sweet potato, mashed
  • 3 T granulated sugar
  • 4 t ground cinnamon
  • 8 t salt
  • 1 ⁄3 c pecans, toasted and chopped
  • 1 ⁄4 c brown sugar, firmly packed
  • 1 T dark corn syrup
  • 1 ⁄2 t vanilla extract
  • 1 egg white
  • 2 pk mini phyllo shells (such as athens)
4.4/5 (8 Votes)

Quick Chicken Fricassee

Quick Chicken Fricassee

By

A new twist on an old favorite

  • 2 pounds boneless, skinless chicken breasts , thighs, or a combination
  • Table salt and ground black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 pound cremini mushrooms , stems trimmed, caps wiped clean and cut into 1/4-inch slices
  • 1 medium onion , chopped fine (about 1 cup)
  • 1/4 cup dry white wine
  • 1 tablespoon unbleached all-purpose flour
  • 1 medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
  • 1 1/2 cups low-sodium chicken broth
  • 1/3 cup sour cream
  • 1 egg yolk
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons juice from 1 lemon
  • 2 teaspoons minced fresh tarragon (see note)
4.6/5 (5 Votes)

Spring Vegetable Pasta

Spring Vegetable Pasta

By

Classic with a twist

  • 3 medium leeks , white and light green parts halved lengthwise, washed, and cut into 1/2-inch-thick slices (about 5 cups); 3 cups roughly chopped dark green parts reserved
  • 1 pound asparagus , tough ends snapped off, chopped coarsely, and reserved; spears cut on bias into 1/2-inch-thick pieces
  • 2 cups frozen baby peas , thawed
  • 4 medium garlic cloves , minced or pressed through garlic press (about 4 teaspoons)
  • 4 cups vegetable broth
  • 1 cup water
  • 2 tablespoons minced fresh mint leaves
  • 2 tablespoons minced fresh chives
  • 1/2 teaspoon finely grated zest plus 2 tablespoons juice from 1 lemon
  • 6 tablespoons extra-virgin olive oil
  • Table salt
  • 1/4 teaspoon red pepper flakes
  • 1 pound campanelle
  • 1 cup dry white wine
  • 1 ounce grated Parmesan cheese (about 1/2 cup), plus extra for serving
  • Ground black pepper
0/5 (0 Votes)

Boston Cream Cupcakes

Boston Cream Cupcakes

By

To make the filling: 1) Add all your custard ingredients in a large saucepan and with the heat turned off, whisk th...

  • For the cupcakes:
  • 2/3 cup Granulated Sugar
  • 1/2 cup of Unsalted Butter, softened at room temperature
  • 2 Eggs
  • 2 tsp of Baking Powder
  • 1/8 tsp Salt
  • 1-1/2 Cups All Purpose Flour
  • 1/2 Cup Whole Milk
  • 1 Tbsp of Vanilla Paste or Extract
  • For the Filling:
  • 3/4 cups of Whole Milk
  • 1-1/2 Tbsp of All Purpose Flour
  • 2 Tbsp of Granulated Sugar
  • 1 Egg Yolk
  • 1 tsp of Vanilla Paste or 1 Envelope of Vanillina
  • Small Pinch of Salt
  • For the ganache:
  • 4 ounces of Semisweet Chocolate Chips
  • 1/3 cup of Heavy Cream
  • 1 tsp of Butter, softened at room temperature
  • 1/8 tsp of Salt
4.4/5 (32 Votes)