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Perfect Chocolate Chip Cookies

Perfect Chocolate Chip Cookies

By

Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to ga...

  • 1 3/4 cups unbleached all-purpose flour (8 3/4 ounces)
  • 1/2 teaspoon baking soda
  • 14 tablespoons unsalted butter (1 3/4 sticks)
  • 1/2 cup granulated sugar (3 1/2 ounces)
  • 3/4 cups packed dark brown sugar (5 1/4 ounces) (see note)
  • 1 teaspoon table salt
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 large egg yolk
  • 1 1/4 cups semisweet chocolate chips or chunks (see note)
  • 3/4 cup chopped pecans or walnuts, toasted (optional)
0/5 (0 Votes)

Sole Meuniere

Sole Meuniere

By

Preheat the oven to 200 degrees F

  • Extra-virgin olive oil
  • 4 sole fillets
  • Kosher salt
  • 2 cups all-purpose flour
  • 6 tablespoons butter
  • 3 sprigs fresh thyme, leaves stripped
  • 2 tablespoons fresh lemon juice
  • 1/4 cup finely chopped fresh flat-leaf parsley
0/5 (0 Votes)

Sweet Potato Casserole

Sweet Potato Casserole

By

Our family LOVED this side dish/dessert at Thanksgiving

  • TOPPING:
  • 4 whole medium sweet potatoes
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 cup milk (I used 2% and it worked out fine)
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon Salt
  • 1/2 teaspoon pumpkin pie spice, optional
  • 1 cup brown sugar
  • 1 cup pecans, finely chopped
  • 1/2 cup flour
  • 3/4 stick butter
4.4/5 (7 Votes)

Onion Soup with Loads of Thyme and Giant Gruyère Crostini Epicurious | February 2009

Onion Soup with Loads of Thyme and Giant Gruyère Crostini Epicurious | February 2009

By

NOTES to caramelize the onion and even add sherry instead of white wine

  • 1 pound yellow onions, halved and thinly cut lengthwise
  • 3 to 5 sprigs of fresh thyme
  • 1 bay leaf
  • 1/4 teaspoon sea salt
  • Fresh cracked pepper
  • 1 teaspoon all-purpose flour
  • 1/2 cup dry white wine
  • 2 cups beef stock
  • 1 cup water
  • 1 1/2-inch-thick slice of ciabatta bread cut in half
  • 2 tablespoons unsalted butter
  • 1 1/2 cups grated Swiss Gruyère cheese
  • preparation
0/5 (0 Votes)

Double-Crust Pie Dough

Double-Crust Pie Dough

By

October/November 2011 Why this recipe works: For our Double-Crust Pie Dough recipe, we wanted the best of two worl...

  • 2 1/2 cups all-purpose flour, plus extra for rolling out the dough
  • 2 tablespoons sugar
  • 1 teaspoon table salt
  • 8 tablespoons vegetable shortening, cut into 1/4-inch pieces and chilled
  • 12 tablespoons unsalted butter (1 1/2 sticks), cut into 1/4-inch pieces and chilled
  • 6 - 8 tablespoons ice water
4/5 (1 Votes)

Toasted Barley Salad with Fresh Herbs, Tomato & Zucchni

Toasted Barley Salad with Fresh Herbs, Tomato & Zucchni

By

I attended a recipe demo at the Culinary Institute of America (St

  • 3 cups low-sodium chicken stock
  • 2 cups barley
  • 1/2 cup cilantro, optional
  • 1 cup parsley, minced
  • 1/2 cup basil, minced
  • 1/2 cup toasted pine nuts
  • 2 tablespoons water
  • Zest and juice of 2 lemons
  • 6 tablespoons extra virgin olive oil
  • 2 to 3 zucchini, seeded and diced (can use summer squash too)
  • 4 cups tomatoes (buy a colorful assortment of heirloom tomatoes, if you can)
  • 1/2 cup red onion, finely diced
  • OPTIONAL: 1/4 cup dry jack cheese, grated
  • NOTE: *I prefer to "chiffonade" the basil by stacking the leaves, rolling them and slicing very thin. I wait to do this, last, as basil can bruise and turn dark
  • the water is to add to the barley if the liquid dries up before it is cooked to "al dente" (slight crunch to it)
4.2/5 (5 Votes)

Best Peanut Brittle Recipe

Best Peanut Brittle Recipe

By

Grease a large cookie sheet

  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 cup peanuts
  • 2 tablespoons butter, softened
  • 1 teaspoon baking soda
  • 1 tsp. vanilla
0/5 (0 Votes)

Old-Fashioned Peanut Brittle

Old-Fashioned Peanut Brittle

By

There are those who insist you cannot make it without a candy thermometer

  • 3 cups sugar
  • 3 cups salted, dry roasted peanuts
  • 1 cup Karo syrup
  • ½ cup water
  • 1 tablespoon unsalted butter, plus more for buttering pan
  • 1 teaspoon baking soda
0/5 (0 Votes)

Black Bean Stoup

Black Bean Stoup

By

This is one of our favorite Rachael Ray recipes

  • 2 tablespoons olive oil, 2 turns of the pan
  • 1 sprig fresh bay leaves or 1 large dried bay leaf
  • 1 jalapeno pepper, seeded and chopped
  • 4 cloves garlic, chopped
  • 3 ribs celery with greens, chopped
  • 1 large onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 3 (15-ounce) cans black beans
  • 2 tablespoons ground cumin
  • 1 1/2 teaspoons coriander
  • Salt and pepper
  • 2 to 3 tablespoons plus 2 teaspoons hot sauce, divided
  • 2 cups chicken or vegetable stock
  • 1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes
4.3/5 (4 Votes)

Milky Way Brownie Cups (or, the best brownies ever!)

Milky Way Brownie Cups (or, the best brownies ever!)

By

If you love brownies, then, look no further

  • For the Brownies:
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 cups sugar
  • 3/4 cup unsweetened baking cocoa or Dutch-process cocoa OR 1/2 cup black cocoa + 1/4 cup unsweetened baking cocoa or Dutch-process cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3 large eggs
  • 1 stick butter or margarine, melted
  • 1/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • For the filling:
  • 1 jar (10 oz.) of quality caramel sauce, of your choice (I used Trader Joe's Fleur de Sel Caramel Sauce
  • For the frosting:
  • 1 8 oz. tub Philadelphia Milk Chocolate Indulgence Cream Cheese
  • 1 stick butter (softened)
  • 5 cups powdered sugar
  • 1 tsp. pure vanilla
4.4/5 (37 Votes)