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Recipes
Italian Sloppy Joes
By Foodiewife, A Feast for the Eyes
In a large skillet over medium-high heat, add a tablespoon of olive oil and the beef
- Garlic Toast:
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds lean ground beef
- Kosher salt and freshly ground black pepper
- 1 red bell pepper, diced
- 1 medium onion, diced
- 5 cloves garlic, minced
- One 6-ounce can tomato paste
- One 28-ounce can crushed or diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons finely chopped fresh parsley, plus extra for garnish
- Garlic Toast, recipe follows, for serving
- Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 1/2 pounds lean ground beef
- Kosher salt and freshly ground black pepper
- 1 red bell pepper, diced
- 1 medium onion, diced
- 5 cloves garlic, minced
- One 6-ounce can tomato paste
- One 28-ounce can crushed or diced tomatoes
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 splash white or regular balsamic vinegar (optional, my variation)
- 2 tablespoons finely chopped fresh parsley, plus extra for garnish
- Garlic Toast, recipe follows, for serving
- 8 slices French bread
- 1 stick (8 tablespoons) butter, softened
- 1/4 cup grated Parmesan cheese
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
Easy S'Mores
By Foodiewife, A Feast for the Eyes
If you don't have time to make an extravagant dessert for your guests, these s'mores are great to have on hand in t...
- 1 box Lu Brand Digestive Biscuits
- Marshmallows
Funeral Potatoes
By Foodiewife, A Feast for the Eyes
Preheat the oven to 350 degrees F
- 8 tablespoons (1 stick) salted butter
- One 28- to 32-ounce bag frozen shredded hash brown potatoes
- 1 medium onion, finely diced
- 1/4 cup all-purpose flour
- 1 cup milk
- 2 cups low-sodium chicken broth
- Kosher salt and freshly ground black pepper
- 1 1/2 cups grated Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup grated sharp Cheddar
- 2 cups kettle-cooked potato chips (or corn flakes)
- 1/4 cup grated Parmesan
Meyer Lemon-Basil Sorbet
By Foodiewife, A Feast for the Eyes
Sorbet is one of the easiest frozen dessert treats to make
- SIMPLE SYRUP:
- 2 cups water
- 2 cup white sugar (see note in directions)
- 1 cup basil leaves, packed
- SORBET:
- 1 cup fresh Meyer** lemon juice (depending on size, 8 to 12 lemons)
- 2 tablespoons Meyer lemon zest
- OPTIONAL:
- 2 tablespoon limoncello
- Eureka lemons will work fine, too.
Easy Cranberry & Apple Cake (Ina Garten)
By Foodiewife, A Feast for the Eyes
This recipe comes from "The Barefoot Contessa"
- 12 ounces fresh cranberries, rinsed and picked over for stems
- 1 Granny Smith apple, peeled, cored, and medium-diced
- 1/2 cup light brown sugar, packed
- 1 tablespoon grated orange zest (2 oranges)
- 1/4 cup freshly squeezed orange juice
- 1 1/8 teaspoons ground cinnamon, divided
- 2 extra-large eggs, at room temperature
- 1 cup plus 1 tablespoon granulated sugar
- 1/4 pound (1 stick) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 1 cup all-purpose flour
- 1/4 teaspoon kosher salt
- preparation
Shortbread Tart Crust (Tyler Florence)
By Foodiewife, A Feast for the Eyes
*I found, even though my oven temp was spot on, that the tart needed another 20 minutes after the first 20 was done
- 1-1/2 sticks cold unsalted butter
- 1/4 cup sugar
- 1 tablespoon confectioners' sugar
- 2 cups all purpose flour, plus more for rolling
- 1 egg white
Bourbon Bacon Baked Beans
By Foodiewife, A Feast for the Eyes
Place the beans in a large bowl and add enough water to cover them by 1 inch
- 16 oz. dry navy beans
- 3 cups water
- 1/2 lb. bacon, chopped
- 1 yellow onion, minced
- 2 Tablespoons tomato paste
- 2 Tablespoons molasses
- 1 teaspoon dry mustard
- 1/2 cup chili sauce
- 1/2 cup bourbon
- 1/2 cup strong coffee
- 1 cup fresh pineapple, chopped to a pulp
- 1 cup brown sugar
- Salt to taste
- Black pepper to taste
- Pinch chile flakes
Mushroom Soup with a Thai Twist
By Foodiewife, A Feast for the Eyes
I originally saw recipe for Mushroom Soup on the Pioneer Woman's blog
- To thicken the finished soup:
- 3 tablespoons Olive Oil
- 2 shallots, finely mined (about 1 cup)
- 1 whole small carrot, finely minced
- 1 whole celery stalk, finely minced
- 1 tablespoon garlic, crushed and minced
- 2 pounds cremini (or white mushrooms), sliced thin
- 1 teaspoon Thai red curry paste
- Juice of one fresh lime
- 2 Bay leaves
- 1 cup coconut milk (Lite works, too)
- OPTIONAL: 1/2 cup Sherry (or white wine or dry vermouth)
- 1/2 cup tomato Juice
- 1/2 cup chicken stock (or vegetable stock)
- 1/2 cup heavy whipping cream (or half & half)
- Garnish: Cilantro
- 1-2 Tablespoons potato starch (or cornstarch)
- 1/4 cups Water
- 1 pinch salt and pepper, to taste
Slow-Cooker Bolognese Sauce
By Foodiewife, A Feast for the Eyes
Because steam rises from the sauce as it cooks, its best to place the slow cooker on a counter with no cabinetry ov...
- 3 tablespoons unsalted butter
- 1/2 small onion , chopped fine
- 1 small carrot , peeled and chopped fine
- 1/2 rib celery , chopped fine
- 3 cloves garlic , minced
- 3 tablespoons tomato paste
- 3 pounds meatloaf mix , or 1 1/2 pounds ground chuck and 1 1/2 pounds ground pork
- 3 cups whole milk
- 3 cups dry white wine
- 2 (28 ounce) cans whole tomatoes , ground in blender until smooth
- 1 teaspoon chopped fresh thyme leaves
Seared Scallops with Pea Puree
By Foodiewife, A Feast for the Eyes
Add butter in a skillet over medium heat, add garlic and shallots and cook until soft
- 8 large, dry natural scallops
- 1 bag of frozen peas, 1 lb.
- 1 cup of water or broth
- 2/3 cup of half and half, or more if needed to loosen puree
- 2 shallots, minced
- 1 large garlic clove, crushed
- 2 tablespoons, unsalted butter
- olive oil for searing scallops
- zest of 1 lemon