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Recipes
Pineapple Upside Down Cake
By Foodiewife, A Feast for the Eyes
Joy of Baking
- Topping:
- 4 tablespoons (1/4 cup)unsalted butter
- 3/4 cup light brown sugar
- 1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
- Maraschino cherries or candied cherries (optional)
- Cake Batter:
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs, separated
- 1/2 cup milk
- 1/4 teaspoon cream of tartar
Salsa Verde Huevos Rancheros from Closet Cooking
By Foodiewife, A Feast for the Eyes
Directions: 1. Heat the oil in a pan
- Ingredients:
- 2 tablespoons corn oil
- 4 corn tortillas
- 4 eggs
- 1 cup black beans (warm, or jalapeno spiced black beans)
- 1 cup salsa verde (warm)
- 1 avocado (stoned, scooped and sliced)
- 1/2 cup queso fresco (or feta, crumbled)
- 1 handful cilantro (chopped)
Meyer Lemon Sugar Recipe
By Foodiewife, A Feast for the Eyes
People actually buy lemon sugar? You can make your own, and it's so simple
- 2 cups sugar, divided
- Zest of 2 lemons, either Meyer Lemons or Eureka
- Airtight container
Lean and Mean Barbecued Brisket
By Foodiewife, A Feast for the Eyes
Brisket, slow cooked over wood takes 15-20 hours
- For the brisket:
- 1 trimmed brisket (5-6 pounds) with a layer of fat at least 1/4 inch thick
- For the rub:
- 3 Tablespoons chili powder
- 1 Tablespoon coarse sald
- 2 teaspoons black pepper
- 1-1/2 teaspoons brown sugar
- 1-1/2 teaspoons garlic salt
- 1-1/2 teaspoons onion powder
- 1 teaspoon cumin (optional, I left it out)
- 1 teaspoon dried oregano
- 1/4 teaspoon (up to 1 teaspoon) cayenne pepper
- For the mopping sauce:
- 3/4 cup cider vinegar
- 12 ounces beer
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 tablespoon BBQ dry rub
- 2 tablespoons Worcestershire sauce
- 1 teaspoon coarsely ground black pepper
- For the BBQ sauce:
- 1/2 cup finely chopped onion
- 2 tablespoons butter
- 1 cup tomato sauce
- 1 cup ketchup
- 1/3 cup chili sauce
- 3/4 cup dark brown sugar
- 1/2 cup honey
- 1 cup white vinegar
- 1 teaspoon allspice
- 1 tablespoon dry mustard
- 2 teaspoons ground black pepper
- 2 teaspoons chili powder
- 3 tablespoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 tablespoon paprika
- 3 tablespoons lemon juice
- 3 tablespoons maple syrup
Parmesan Crusted Roasted Asparagus
By Foodiewife, A Feast for the Eyes
Roasting asparagus transforms this vegetable into a level of flavor that has a "nutty" layer of deliciousness
- 1 pound fresh asparagus, ends trimmed
- Olive oil
- Kosher salt & fresh cracked pepper
- Parmesan Cheese, a chunk to be freshly grated
Chewy Peanut Butter Cookies from The Sweet Melissa Baking Book
By Foodiewife, A Feast for the Eyes
Position the rack in the top and bottom third of your oven
- 1/2 cup smooth peanut butter
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 13/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
Perfect Pie Crust (from Ina Garten)
By Foodiewife, A Feast for the Eyes
I love this pie crust recipe
- 12 tablespoons very cold unsalted butter
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 1/3 cup very cold vegetable shortening
- 6 to 8 tablespoons ice water, about 1/2 cup
Quick Pickled Jalapenos
By Foodiewife, A Feast for the Eyes
Please note: recipe below makes enough for two (8-oz) jars of peppers
- Ingredients:
- 10 large jalapeno peppers, sliced
- 3 tbsp sugar (I like these kind of sweet, so use less or no sugar if you don’t)
- 3/4 cup white distilled vinegar
- 3/4 cup water
- 1 tbsp kosher salt
- 1/2 tsp oregano
- 1 clove garlic
Pastitsio
By Foodiewife, A Feast for the Eyes
1. Preheat oven to 375 degrees
- Coarse salt and ground pepper
- 1 * 1 pound penne, cooked and drained
- 2 pounds ground lamb
- 2 medium onions, diced
- 1/2 cup red wine
- 1 can (6 ounces) tomato paste
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter
- 1/2 cup all-purpose flour (spooned and leveled)
- 3 cups milk
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup Parmesan cheese
Greek Lemon Soup (Clock Garden)
By Foodiewife, A Feast for the Eyes
I found it - it is in a cookbook titled "Dining In - Monterey Peninsula", which was published in 1979
- 1 small chicken
- 1 carrot, coarsely chopped
- 1 stalk celery, coarsely chopped
- 1 small onion, coarsely chopped
- 2 bay leaves
- 2 tablespoons chicken soup base
- 2 quarts cold water
- 1 1/2 cups sauterne -- reserve 1/2 cup for later use
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 cup rice
- 4 tablespoons butter
- 2 egg yolks
- 2 tablespoons lemon juice
- Garnish: 4 thin slices lemon
- 1 tablespoon finely chopped parsley