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Eggnog Cookies

Eggnog Cookies

By

These cookies are a great way to achieve the delicious flavors of eggnog-- a custard-flavor with notes of nutmeg an...

  • 1 cup (2 sticks) butter, room temperature
  • 1 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon eggnog extract
  • 1/4 teaspoon rum extract
  • 1/2 teaspoon nutmeg
  • 1 whole egg
  • 2 1/4 cups flour
  • 1/4 cup cornstarch
  • 3/4 teaspoons baking soda
  • 1/2 teaspoons salt
  • Coarse sugar, to roll the cookies with (granulated sugar can work okay, too)
4.4/5 (39 Votes)

AB in 5 Minutes A Day - Naan

AB in 5 Minutes A Day - Naan

By

“Naan has become my family’s favorite bread to make while camping in the woods

  • 1/4 pound (peach­sized portion) of pre-mixed boule dough
  • 1 tablespoon ghee (commercial or homemade), or neutral-flavored oil or butter
0/5 (0 Votes)

Perfect Potatoes au Gratin

Perfect Potatoes au Gratin

By

This recipe comes from the Pioneer Woman's Blog

  • 4 whole Russet potatoes, scrubbed clean
  • 2 tablespoons butter, softened
  • 1 1/2 cups heavy cream
  • 1/2 cups whole milk
  • 2 tablespoons flour
  • 4 cloves garlic, finely minced
  • 1 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 cup sharp cheddar cheese, freshly grated
3.9/5 (16 Votes)

Strawberry Spinach Salad with Balsamic Vinaigrette

Strawberry Spinach Salad with Balsamic Vinaigrette

By

Spinach and Strawberries pair beautifully together-- color-wise and flavor

  • DRESSING:
  • Baby spinach
  • Strawberries, sliced
  • Gorgonzola cheese, crumbled
  • Red onion, sliced
  • Grape tomatoes, halved
  • Bacon, cooked and crumbled
  • Danish Blue Cheese, crumbled
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 1 tablespoons Dijon mustard
  • 2 teaspoons light brown sugar
  • 2 garlic cloves, minced
  • 2 teaspoons poppy seeds
  • 1/2 cup extra virgin olive oil
  • Salt & pepper, to taste
4.5/5 (91 Votes)

Raspberry Chambord Ice Cream

Raspberry Chambord Ice Cream

By

Puree the raspberries in a food processor and set aside

  • 6 ounces fresh raspberries
  • 1 vanilla bean
  • 2 cups half n half
  • 1 cup cream
  • 3/4 cup sugar
  • 1 tablespoon Chambord liquor
  • fresh mint for garnish
0/5 (0 Votes)

California Barbecued Beans, adapted from Cook's Country

California Barbecued Beans, adapted from Cook's Country

By

I adapted this recipe for California Barbecued Beans after making it, the first time

  • EASY HOMEMADE TACO SAUCE:
  • 8 slices thick cut bacon , chopped
  • 1 onion, chopped fine
  • 6 garlic cloves , minced
  • 1 pound pink kidney beans , soaked overnight and drained
  • 6 cups water
  • 1 cup canned tomato puree
  • 1 cup bottled taco sauce*
  • 3 tablespoons packed light brown sugar
  • 2 tablespoon dry mustard
  • Salt
  • 1/4 cup chopped fresh cilantro leaves (optional)
  • 1 (8-ounce) can tomato sauce
  • 1/3 cup water
  • 1/4 teaspoon chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons instant minced onion
  • 1 tablespoon white vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sugar
  • 1/4 teaspoon cayenne pepper
4.3/5 (8 Votes)

Tandoori Chicken (Cook's Illustrated)

Tandoori Chicken (Cook's Illustrated)

By

Authentic versions of Tandoor Chicken calls for a 24-hour marinade and a tandoor, a traditional beehive-shaped clay...

  • 2 tablespoons vegetable oil
  • 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
  • 2 tablespoons grated fresh ginger
  • 1 tablespoon garam masala (recommended "McCormick Schilling", found at most grocery stores)
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 cup plain whole-milk yogurt (I used Greek non-fat)
  • 4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
  • 2 teaspoons table salt
  • 3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed
4.1/5 (24 Votes)

Black Bean & Corn Salsa Salad

Black Bean & Corn Salsa Salad

By

My favorite time to make this colorful salad is during the summer, when corn is freshly picked

  • 2 cups black beans, drained and rinsed
  • 2 cups corn kernels, (fresh or frozen, thawed)
  • 1 cup red onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 jalapeño*, seeds removed, finely chopped
  • 1 cup cilantro, finely chopped
  • Juice of two limes
  • 3/4 teaspoon coarse salt
4.3/5 (16 Votes)

Slow-Braised Atlanta Brisket

Slow-Braised Atlanta Brisket

By

Brisket is a cut of beef that can be very tough, unless it is slow-braised or very slow grilled

  • 1 (3.5-pound) beef brisket, flat-cut, fat trimmed down to 1/4-inch
  • salt and pepper, to taste
  • 4 teaspoons vegetable oil
  • 5 medium-sized onions, about 1-pound, halved and sliced, about 1/2-inch thick
  • 2 cups cola
  • 1 1/2 cups ketchup
  • 4 teaspoons onion powder
  • 2 teaspoons packed dark brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
4.6/5 (12 Votes)

Brie en Croute

Brie en Croute

By

For holidays (or any special party) baking a wheel of Brie in puff pastry is always a spectacular presentation

  • 1 egg
  • 1 tablespoon water
  • 1 sheet puff pastry, thawed
  • 1/2 cup apricot preserves (or raspberry)
  • 1 ounce toasted sliced almonds
  • 1 (13 to 16-ounce) package Brie cheese round
  • Crackers to serve as an accompaniment
4.6/5 (9 Votes)