Foodiewife's profile page
Recipes
Egg Foo Yong
By Foodiewife, A Feast for the Eyes
Wives with Knives
- For the sauce:
- 2 tablespoons vegetable oil
- 6 ounces mushrooms, trimmed and sliced
- 1-1/2 teaspoon sugar
- 1-1/2 tablespoons soy sauce
- 1 cup chicken broth
- 1 tablespoon cornstarch
- For the egg foo yung:
- 2 scallions, white and green parts, chopped
- 3/4 cup chopped raw shrimp, mushrooms or leftover chicken
- 1/4 cup water chestnuts, chopped
- 2 cups bean sprouts
- 2 tablespoons finely chopped celery or bamboo shoot5 large eggs
- 1 or 2 thinly sliced Thai chiles, chili garlic sauce or Sriracha chile sauce
Dresdener Stollen
By Foodiewife, A Feast for the Eyes
Directions: 1) Mix salt with flour in a microwavable bowl
- Ingredients:
- 2-3/4 cups unbleached flour
- 1/4 teaspoon salt
- 1 scant tablespoon instant yeast
- 1/2 cup milk
- 6 tablespoons butter
- 1/4 cup sugar
- 1 large egg, lightly beaten
- 3/4 cup dark raisins
- 3/4 cup white raisins
- 2 tablespoons candied orange peel, finely chopped
- 1 tablespoon candied lemon peel, finely chopped
- 1/2 cup quartered, glaced cherries (mixed red and green)
- 1/2 cup lightly toasted chopped almonds
- 1 tube (6 to 7-ounces) almond paste
- Confectioners' sugar
Old-Fashioned Sugar Cookies
By Foodiewife, A Feast for the Eyes
These large cookies have a classic lemony flavor, a chewy texture, and glistening, crackly tops created with a doub...
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar
- 1/4 cup packed light-brown sugar
- 1 tablespoon lemon zest, finely grated plus 1 tablespoon fresh lemon juice
- 1 cup unsalted butter, (2 sticks), softened
- 2 large eggs
- Sanding sugar, for sprinkling
Almond-Apricot Biscotti
By Foodiewife, A Feast for the Eyes
Given to me by Kathy Gordon from Bon Appetit, Selma Brown Morrow
- 2-3/4 cups
- sifted all purpose flour
- 1-1/2 cups sugar
- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
- 2-1/2 tsp. baking powder
- 1 tsp salt
- 1 tsp ground ginger
- 3-1/2 oz. white chocolate, cut into pieces
- 1-2/3 cups whole almonds toasted
- 2 large eggs
- 1/4 cup plus 1 TBSP apricot flavored brandy
- 2 tsp almond extract
- 1 6-ounce package dried apricots, diced
Chanterelles with Sage, Roasted Pork Tenderloin & Polenta
By Foodiewife, A Feast for the Eyes
Yes, this recipe is a mouthful
- MUSHROOOMS:
- 1 pound Chanterelle mushrooms (you can substitute cremini mushrooms)
- Olive oil
- 1 pat unsalted butter
- 1 garlic clove, finely minced
- 1 tablespoons fresh sage (or fresh parsley)
- 1/3 cup white wine (I used sauvignon blanc)
- Salt
- Pepper (optional)
- POLENTA:
- 1 cup water
- 1 cup whole milk
- 1/4 cup corn meal
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon salt
- Chicken stock (optional)
- PORK TENDERLOIN:
- 1 pork tenderloin, room temperature (to cook more evenly)
- Olive oil
- Salt & pepper
- 1 cup chicken stock
- 3 tablespoons boiled apple cider syrup (I buy online at King Arthur flour) or 1/2 cup Unsweetened apple cider
- Splash white wine
- 1 pat unsalted butter
Boston Brown Bread
By Foodiewife, A Feast for the Eyes
Instructions 1. Preheat oven to 325F
- 6 (14- to 16-ounce) empty, clean vegetable or fruit cans
- Cooking spray
- 1 pound chopped dates
- 2 teaspoons baking soda
- 2 cups boiling water
- 2 cups sugar
- 1/2 cup shortening
- 2 eggs
- 4 cups sifted all-purpose flour
- 1 cup chopped walnuts
- 1 cup raisins
Chicken Vesuvio
By Foodiewife, A Feast for the Eyes
Chicken Vesuvio is a classic Chicago dish
- 3 pounds bone-in, skin-on chicken pieces (I used bone-in chicken breasts)
- Salt and pepper
- Dried oregano
- Dried Rosemary (optional, my adaption)
- Granulated garlic
- Potato wedges, about 4 russets or 6 reds
- 1 1/2 cups equal parts white wine and chicken broth
- 10-12 whole garlic cloves
- 1 cup frozen peas
Overnight Blueberry French Toast
By Foodiewife, A Feast for the Eyes
This casserole has many virtues
- SAUCE:
- 4 thick slices brioche bread*
- 1 package cream cheese, cut into cubes)
- 1 cup fresh blueberries (frozen works fine, too)
- 6 large eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 1/3 cup pure maple syrup (not pancake syrup)
- 1 tablespoon cinnamon sugar (optional but we love it)
- 1 cup granulated white sugar
- 2 tablespoons cornstarch (I use Instant Clear Jel)
- 1 cup water
- 2 cups fresh (or frozen) blueberries
- Zest of one lemon
- 1 tablespoon butter
Grilled Chicken Teriyaki Burgers
By Foodiewife, A Feast for the Eyes
These chicken teriyaki burgers are low in fat and a great alternative to ground beef burgers
- SAUCE:
- 1/4 cup low sodium tamari sauce, or soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons freshly grated ginger
- 1 garlic clove, finely minced.
- BURGERS:
- 2 packages of ground chicken (almost 2 pounds)
- 1/2 red onion, finely minced
- 1 cup bread crumbs (I used stale bread in my food processor)
- Tamari-Teriyaki Sauce, reserving about 1/2 of the sauce for basting
- 1/2 cup freshly chopped cilantro, optional
Vietnamese Caramelized Shrimp
By Foodiewife, A Feast for the Eyes
Combine fish sauce, dark brown sugar, crushed red pepper flakes and water in a bowl and whisk until brown sugar is ...
- 1/4 cup fish sauce
- 2 tablespoons dark brown sugar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup water
- 1/4 cup vegetable oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 2 pounds extra large shrimp, peeled and deveined
- 3 scallions, white and green parts, thinly sliced
- 1/3 cup chopped fresh cilantro