Foodiewife's profile page
Recipes
Homemade Cream of Chicken Soup
By Foodiewife, A Feast for the Eyes
This fast and easy substitute for prepared cream of chicken soup to use in your own recipes takes just a few minute...
- 2 1/2 cups chicken broth
- 1 1/2 cups whole milk, divided
- 3/4 cup flour
- 1 tablespoon seasoning mix (or make your own mix: 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon salt)
Carolina Red Slaw
By Foodiewife, A Feast for the Eyes
This recipe comes from Cook's Country Magazine (June/July 2011 issue)
- 1/2 cup cider vinegar
- 1/2 teaspoon red pepper flakes
- 2/3 cup ketchup
- 2 teaspoons salt
- 1 head green cabbage , cored
- 1/4 cup sugar
Sour Cream Coffee Cake with Cinnamon-Pecan Topping
By Foodiewife, A Feast for the Eyes
This sour cream coffee cake is moist and tender, and as it bakes, the cinnamon aroma is intoxicating
- FOR THE FILLING/TOPPING:
- 1/2 cup brown sugar
- 1 cup pecans, shopped
- 1 tablespoon cinnamon
- CAKE:
- 1 stick butter
- 1 1/2 cups sugar
- 2 eggs
- 2 cups sour cream (I used lite)
- 2 cups all-purpose flour
- 1 tablespoon vanilla
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Peaches & Cream Crustless Pie (or crust, if you wish!)
By Foodiewife, A Feast for the Eyes
In the June 2011 issue of Cook's Country, there's a recipe for Peaches & Cream Pie
- 1 (9-inch) unbaked pie shell (see note)
- 2 pounds ripe but firm peaches , peeled, halved, and pitted
- 2 tablespoons plus 1/2 cup (3 1/2 ounces) sugar
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup heavy cream
- 2 large egg yolks
- 1/2 teaspoon vanilla extract
Oatmeal Cake With Broiled Icing (ATK(
By Foodiewife, A Feast for the Eyes
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees
- 1 cup (3 ounces) quick-cooking oats (see note)
- 3/4 cup water , room temperature
- 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons (1/2 stick) unsalted butter , softened
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 1 large egg , room temperature
- 1/2 teaspoon vanilla extract
- Broiled Icing
- 1/4 cup packed (1 3/4 ounces) light brown sugar
- 3 tablespoons unsalted butter , melted and cooled
- 3 tablespoons milk
- 3/4 cup sweetened shredded coconut
- 1/2 cup (2 1/2 ounces) pecans , chopped
Thai Cucumber Salad
By Foodiewife, A Feast for the Eyes
Combine the sugar, vinegar, salt, water, and if using – the red pepper flakes in a small sauce pan over high heat
- 4 Tbsp sugar
- 2 bsp rice wine vinegar
- 1/2 tsp salt
- 4 bsp water
- 1 Thai bird chili, roughly chopped or pinch of red pepper flakes
- 2 cups cucumbers, roughly peeled, gutted, and sliced (1 English or 3 Persian)
- 1/4 red onion, sliced thin
- 1/4 cup fresh mint, roughly chopped
- 1/4 cup fresh cilantro, roughly chopped
Pork Tenderloin with Roasted Grape Sauce
By Foodiewife, A Feast for the Eyes
If you've never roasted grapes before, you're in for a sweet/savory treat
- 3 cups seedless red grapes
- 1 pound pork tenderloin, trimmed of silver skin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped shallots
- 1/2 cup Port, Madeira, or white wine
- 1/2 cup reduced-sodium chicken broth
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried
- 1 tablespoon Dijon mustard
- Optional: 2 teaspoons water, plus 1 1/2 teaspoons cornstarch or 1 pat unsalted butter (which I prefer)
Peanut Butter & Jelly Cookies
By Foodiewife, A Feast for the Eyes
Preheat the oven to 350°
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1 cup creamy peanut butter
- 1/4 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 3 tablespoons plus 1 teaspoon strawberry jelly
- 1/4 cup plus 2 tablespoons confectioners’ sugar
- 11/2 tablespoons whole milk
Vanilla Ice Cream
By Foodiewife, A Feast for the Eyes
1. Place 8- or 9-inch-square metal baking pan in freezer
- 1 vanilla bean
- 1 3/4 cups heavy cream
- 1 1/4 cups whole milk
- 1/2 cup plus 2 tablespoons sugar
- 1/3 cup light corn syrup
- 1/4 teaspoon salt
- 6 large egg yolks
Pumpkin Pots de Crème with Candied Pecans
By Foodiewife, A Feast for the Eyes
Pots de Crème are very much like a Brulee, except there isn't that crunchy sugar that is done with a blow torch
- For pots de crème
- 1 cup canned pumpkin
- 1/2 cup light brown sugar, lightly packed
- 1 cup light cream
- 2 large eggs
- 3 large egg yolks
- 1 tbsp molasses
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp fresh grated nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp salt
- For candied pecans
- 1 tbsp honey
- 2 tbsp light corn syrup
- 1 1/2 tbsp sugar
- 3/4 tsp salt
- 1/4 tsp (generous) freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1 1/2 cups pecan pieces