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Recipes
Apple, Cranberry & Cheddar Muffins
By garciamoss
1. Preheat oven to 400°F
- 2 cups King Arthur All-Purpose Flour
- 1/3 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
- 3/4 cup Ocean Spray Cranberry Juice Cocktail
- 1/3 cup canola or other vegetable oil
- 1 large egg
- 1 cup peeled and finely diced apples
- 1/2 cup Ocean Spray Craisins Original Dried Cranberries
Oriental Green Beans
By garciamoss
In a large pot of rapidly boiling water, cook green beans until just tender
- 1 1/2 pounds green beans 3 Tablespoons Soy Sauce 1 Tablespoon Sesame Oil 1 Teaspoon Granulated Sugar 6 Cloves Garlic
Chicken Cutlets with Tomatoes and Basil
By garciamoss
Boneless chicken breasts cook very quickly when butterflied and pounded thin
- 1 lb. ripe plum tomatoes (5 medium), seeded and cut into 1/2-inch dice
- 1/4 cup packed fresh basil leaves, thinly sliced
- 5 Tbs. extra-virgin olive oil
- 2-1/2 Tbs. balsamic vinegar
- 1 medium clove garlic, finely chopped
- Kosher salt and freshly ground black pepper
- 4 boneless, skinless chicken breast halves (about 2 lb.)
- 4 oz. (4 loosely packed cups) baby arugula
Cinnamon-Spiced Doughnuts
By garciamoss
Make the Doughnuts: In a small saucepan, warm the milk slightly with 1 teaspoon sugar
- DOUGHNUTS:
- 1/2 cup milk
- 1 teaspoon sugar plus 1/3 cup
- 1 1/2 teaspoons active dry yeast
- 1 egg
- 1/4 cup water
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 tablespoons butter, melted
- Vegetable oil, for frying
- COATING:
- 1 cup sugar
- 1 teaspoon ground cinnamon
Risotto Primavera
By garciamoss
Slow cooker method: Prep, 15 mins; Cook, 10 mins precooking; Auto/Low 1 1/2 – 2 hrs Preheat the slow cooker, if ...
- 2 tbsp olive oil
- 3 tbsp butter
- 1 onion, finely chopped
- Salt and freshly ground black pepper
- 3 garlic cloves, finely chopped
- 1 1/2 cups Arborio rice or carnaroli rice
- 1 cup white wine
- 2 cups hot vegetable stock for the slow cooker (3 cups for the traditional method)
- 1/2 cup fresh or frozen fava or lima beans
- Bunch of asparagus spears, trimmed and chopped into bite-sized pieces
- 2 small zucchini, diced
- 1/2 cup grated Parmesan cheese, plus extra for serving
Strawberry-Lemon Spread
By garciamoss
1. Sprinkle strawberries with 1/2 cup sugar in a heatproof bowl; set aside
- 1 pound strawberries, hulled and quartered
- 1 cup sugar, divided
- 1/2 cup water
- 3 (1-inch) julienne-cut strips of lemon zest
- 1 teaspoon lemon juice or to taste
Loaded Baked Potato Soup
By garciamoss
This healthy loaded baked potato soup recipe is inspired by the comforting flavor of fully loaded baked potatoes wi...
- 1 tablespoon canola oil
- 2 slices bacon, cut in half
- 1/2 cup chopped onion
- 1 1/2 pounds medium russet potatoes (2-3), scrubbed and diced
- 4 cups reduced-sodium chicken broth
- 1/2 cup reduced-fat sour cream
- 1/2 cup shredded extra-sharp Cheddar cheese, divided
- 1/4 teaspoon freshly ground pepper
- 1/4 cup snipped chives or finely chopped scallion greens
Chicken Fried Steak
By garciamoss
1. Preheat oven to 250 degrees F
- 2 lbs beef bottom round steaks, trimmed of excess fat, pounded
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 cup all-purpose flour
- 3 whole eggs, beaten
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/4 teaspoon oregano
- 1/2 teaspoon fresh thyme leave
Empanadas de Pollo Uruguayas (Chicken Empanadas Uruguayan Style)
By garciamoss
Hispanic Kitchen
- 1 white onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 tablespoons oil
- 1 lb. poached chicken, chopped
- Salt and ground black pepper to taste
- 3 hard-boiled eggs, chopped
- Butter, for greasing baking sheet
- Beaten egg, for brushing empanadas
- 12 puff pastry-style empanada discs
Dandelion Salad with Pancetta, Eggs, and Croutons
By garciamoss
Bring a 1-quart pot of water to a boil over high heat
- 2 large eggs, at room temperature
- 1 bunch dandelion greens (about 1/2 lb.)
- 1/2 cup plus 2 Tbs. extra-virgin olive oil
- 1 cup stale crusty bread, cut into 1/2-inch cubes
- 4 oz. pancetta, thinly sliced into rounds, then thinly sliced into ribbons
- 1/2 medium clove garlic
- 1/2 anchovy fillet, drained if oil-packed, rinsed if salted
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground black pepper