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Fruity Indian Pudding

Fruity Indian Pudding

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Heat the oven to 325°. Grease a 9- by 13-inch glass or ceramic baking dish

  • 1/4 cup butter
  • 3/4 cup packed brown sugar
  • 6 cups milk
  • 2/3 cup yellow cornmeal
  • 2 large eggs
  • 1/4 cup light molasses
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1 teaspoon vanilla extract
  • 1 medium apple, peeled, cored, and chopped (we recommend Jonathan, Rome Beauty, or Gala)
  • 1/3 cup raisins
  • whipped cream or vanilla ice cream (optional)
4.3/5 (4 Votes)

Toasty Coconut Wedges

Toasty Coconut Wedges

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1. Position a rack in middle of oven; preheat to 300 degrees F

  • 1 1/2 cups flaked or shredded sweetened coconut
  • 1 cup old-fashioned rolled oats
  • 1 cup unsalted butter, cut into chunks and slightly softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon almond extract
  • 1 1/2 cups unbleached all-purpose flour
  • 1/4 cup flaked or shredded coconut
  • 2 tablespoons old-fashioned rolled oats
  • 2 tablespoons coarse green sugar
4/5 (1 Votes)

Thai-Style Coconut Brown Rice Pudding with Mango

Thai-Style Coconut Brown Rice Pudding with Mango

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In a med saucepan, combine rice and water

  • 2 c short-grain brown rice
  • 3 1/4 c water
  • 2 13.5 oz cans coconut milk
  • 1/4 c granulated sugar
  • 1/2 t sea salt
  • 2 T freshly grated orange zest
  • 2 mangoes, diced
  • 1/4 c sweetened coconut flakes, lightly toasted (optional)
0/5 (0 Votes)

Indian Hand Pies with Lamb

Indian Hand Pies with Lamb

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These savory hand pies are made in the style of Indian samosas are are perfect as an appetizer or side dish

  • 1 pound lean ground lamb
  • 1/3 cup chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon turmeric
  • 1 tablespoon paprika
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 small onion, minced
  • 2 tablespoons minced parsley
  • 2 tablespoons minced cilantro
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, minced
  • 1 medium russet potato, diced into 1/4-inch cubes
  • 1/2 cup frozen peas, defrosted
  • 1 egg beaten and seasoned with 3/4 tablespoon sea salt and 1/2 teaspoon pepper
  • 3 (9-inch) refrigerated pie shells or 2 pounds pizza dough
  • egg wash (an egg beaten with 1 teaspoon water)
4.3/5 (18 Votes)

Cauliflower Penne Puttanesca

Cauliflower Penne Puttanesca

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1. Cook the pasta according to the package directions

  • 3/4 pound penne or some other short pasta
  • 3 tablespoons olive oil
  • 1 small head cauliflower (about 1 1/2 pounds), cored and cut into small florets
  • kosher salt and black pepper
  • 2 cloves garlic, chopped
  • 1 28-ounce can whole peeled tomatoes
  • 1/2 cup pitted kalamata olives, chopped
  • 2 tablespoons capers, rinsed
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons chopped fresh flat-leaf parsley
  • grated Parmesan, for serving
4.6/5 (10 Votes)

Sweet and Spicy Shrimp with Rice Noodles

Sweet and Spicy Shrimp with Rice Noodles

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1. Combine first 4 ingredients in a medium bowl, stirring well with a whisk

  • 1 tablespoon rice vinegar
  • 2 1/2 teaspoons honey
  • 1 tablespoon sambal oelek (ground fresh chile paste, such as Huy Fong)
  • 1 tablespoon lower-sodium soy sauce
  • 12 ounces peeled and deveined medium shrimp
  • 4 ounces uncooked flat rice noodles (pad thai noodles)
  • 1 tablespoon peanut oil
  • 2 tablespoons chopped unsalted cashews
  • 1 tablespoon thinly sliced garlic
  • 2 teaspoons chopped peeled fresh ginger
  • 1 green Thai chile, halved
  • 12 sweet mini peppers, halved
  • 3/4 cup matchstick-cut carrot
  • 1/4 teaspoon salt
  • 3/4 cup snow peas, trimmed
  • 3/4 cup fresh bean sprouts
4.5/5 (46 Votes)

Baked Rice with Sausage, Peppers, and Corn

Baked Rice with Sausage, Peppers, and Corn

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Preheat oven to 375 degrees

  • 1 pound spicy or sweet Italian sausage
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, thinly sliced
  • 1 tablespoon minced garlic (from 3 cloves)
  • 1 large orange or red bell pepper, ribs and seeds removed, cut into 1/4-inch slices
  • 1 1/2 cups Arborio rice
  • 3 cups low-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 2 small ears fresh corn, husks and silks removed, cut into 1-inch rounds
  • Cilantro leaves, for serving
4.5/5 (4 Votes)

Feta-Fruit Appetizer

Feta-Fruit Appetizer

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Using a melon baller or butter curler carefully remove cheese from the center of the blocks of feta to create "bowl...

  • 2 8 ounce blocks feta cheese
  • 2 cups assorted chunks of peeled fresh tropical fruit, such as kiwifruit, pineapple, papaya, guava, or mango
  • 1 cup smoked almonds
  • 1 cup cubed honeydew melon
  • 2 tablespoons snipped fennel tops or 1 teaspoon fennel seed, crushed
  • Pita bread wedges
4.1/5 (7 Votes)

Lentil Salad with Mustard and Tomatoes

Lentil Salad with Mustard and Tomatoes

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Bring a large pot of salted water to a boil, add the lentils, turn heat to medium and cook just until lentils are c...

  • 1 c lentils preferably the dark green French variety called du Puy)
  • 1 T Dijon mustard
  • 1 T coarse seeded mustard
  • Juice of 1/2 juicy lemon
  • 2 T white wine vinegar
  • 1/4 c EVOO
  • Coarse sea salt
  • 1 small red onion, finely diced
  • 1 c halved yellow cherry tomatoes
  • 1/4 c roughly chopped Italian parsley
0/5 (0 Votes)

Roasted Citrus Beets

Roasted Citrus Beets

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Preheat oven to 350. Use a peeler to take 4 wide strips of zest off grapefruit and lemon

  • 1 grapefruit
  • 1 lemon
  • 1 1/2 lbs mixed red and gold beets, peeled and cut into 1/2 in pieces
  • 1 t olive oil
  • 2 T jarred orange marmalade
  • 2 oz goat cheese, crumbled
  • 1/4 c toasted walnuts
4.5/5 (2 Votes)