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Sourdough Rye Bread

Sourdough Rye Bread

By

While this homemade bread isn't "authentic" sourdough, it makes a wonderfully textured, high-rising, great-tasting ...

  • Starter
  • 3/4 cup milk heated to 120°F, then cooled to 100°F
  • 1 teaspoon active dry or instant yeast
  • 3/4 cup white rye flour
  • Bread
  • 2 tablespoons vegetable oil
  • 1 1/2 tablespoons molasses
  • 1 1/2 tablespoons honey
  • 1 extra-large egg
  • 1/3 cup water
  • 1 recipe sourdough starter (1 cup, above)
  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour, plus 2 to 3 additional tablespoons if the dough appears wet after the first 5 minutes of kneading
  • 3/4 cup white or light rye flour
  • 1 1/2 teaspoons table salt or 2 teaspoons kosher salt
  • 2 tablespoons caraway seeds
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 4 teaspoons to King Arthur Whole-Grain Bread Improver
4.6/5 (14 Votes)

Black Licorice Caramels

Black Licorice Caramels

By

If you don't like black licorice, please don't assume these caramels won't taste good

  • 1/2 cup (4-ounces) water
  • 2 cups (1-pound) sugar
  • 1 (14-ounce) can sweetened condensed milk
  • 1 cup (12-ounces) light corn syrup
  • 1 1/2 sticks butter
  • 2 teaspoons anise extract*
  • 1 teaspoon black food coloring paste**
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Recommended brand for Anise Extract is Star Kay brand, that I bought on Amazon.com
  • Recommended black gel paste is AmeriColor Super Black #101, order on Amazon or Etsy.com
  • Note: You don't have to add black food color, as the caramels will be a dark brown. However, I like the black color, and that it hints of licorice flavor.
5/5 (4 Votes)

Dark and Dangerous Mocha Chunk Ice Cream

Dark and Dangerous Mocha Chunk Ice Cream

By

Love the idea of a cup of creamy coffee in your ice cream bowl? We certainly do, and have come up with this custard...

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 2 to 3 tablespoons espresso powder
  • 4 large egg yolks
  • 3/4 cup sugar
  • pinch of salt
  • 1/4 teaspoon xanthan gum, optional; for creamier texture
  • 1/2 to 1 cup Peter's Burgundy chunks or semisweet chocolate chunks
  • 4 " square brownie, cut into bite-sized pieces
0/5 (0 Votes)

Sweet, Savory & Spicy Orange Marmalade

Sweet, Savory & Spicy Orange Marmalade

By

Canned* sweet & spicy onion marmalade is perfect for meat glazes, toppings and great for appetizer plates

  • 2 lbs. onions, (about five medium) preferably sweet or a mix of sweet and regular
  • 1 c. apple juice ( used 1 cup water + 3 Tbsp boiled apple cider)
  • 1/2 c. cider vinegar
  • 2 tsp. fresh, minced garlic
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground mustard
  • 1 tsp. crushed red pepper flakes (I used 1/2 scant teaspoon)
  • 1 box pectin (I used 6 Tbsp. Ball Pectin) 1/2 tsp. butter or oil (optional to reduce foaming, but I always use it)
  • 1 cup sugar
  • 1/2 cup brown sugar
0/5 (0 Votes)

Appletini

Appletini

By

This is my "girlie" cocktail that I enjoy once in a while

  • 2 ounces vodka
  • 1.5 ounces green-apple liqueur, such as Sour Apple Pucker
  • 1 ounce clear apple juice
4/5 (6 Votes)

Skillet Tamale Pie

Skillet Tamale Pie

By

This recipe is adapted from America's Test Kitchen

  • Tamale Filling:
  • 2 tablespoons vegetable oil
  • 1 medium onion, minced
  • 2 tablespoons chili powder (or 3 Tablespoons of Mexican Seasoning Blend)
  • 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
  • 1 pound ground sirloin (lean)
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 1 can (14 1/2 ounces) diced tomatoes, drained (or 1 can Ro-Tel tomatoes)
  • 1 small can mild green chilis (my optional addition)
  • 2 Tbsp tomato paste (my addition, but gave more flavor to the filling)
  • 2 cups frozen corn (my addition)
  • 3 ounces cheddar cheese, shredded (1 cup)NOTE: I'd double this
  • 2 tablespoons minced fresh cilantro leaves (or parsley)
  • Ground black pepper
  • Optional: one can sliced black olives
  • Cornbread Topping:
  • 3/4 cup unbleached all-purpose flour (3 3/4 ounces)
  • 3/4 cup yellow cornmeal (3 3/4 ounces)
  • 3 tablespoons sugar
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cup buttermilk
  • 1 large egg
  • 3 tablespoons unsalted butter, melted and cooled
  • For the Homemade Mexican Seasoning (I save empty spice bottles and make a batch of this to use):
  • 2 Tbsp. chili powder
  • 2 Tbsp. garlic powder
  • 2 Tbsp. ground cumin
  • 2 Tbsp. oregano
  • Combine and store in an air-tight container.
4.4/5 (28 Votes)

Chicken Tikka Masala, from Cook's Illustrated

Chicken Tikka Masala, from Cook's Illustrated

By

This Chicken Tikka Masala is a moderately spicy dish, that sounds "Indian" but really originated in the U

  • MASALA SAUCE:
  • CHICKEN TIKKA
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon table salt
  • 2 pounds boneless, skinless chicken breasts , trimmed of fat
  • 1 cup plain whole-milk yogurt
  • 2 tablespoons vegetable oil
  • 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
  • 1 tablespoon grated fresh ginger
  • 3 tablespoons vegetable oil
  • 1 medium onion , diced fine, about 1 1/4 cups
  • 2 medium garlic cloves , minced or pressed through a garlic press (about 2 teaspoons)
  • 2 teaspoons grated fresh ginger
  • 1 fresh serrano chile , ribs and seeds removed, flesh minced
  • 1 tablespoon tomato paste
  • 1 tablespoon garam masala
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon table salt
  • 2/3 cup heavy cream
  • 1/4 cup chopped fresh cilantro leaves
3.8/5 (38 Votes)

Southern Style Coconut Cake

Southern Style Coconut Cake

By

Whenever I make ice cream, or custards, I always have leftover egg whites

  • CAKE:
  • 5 large egg whites
  • 1/2 cup whole milk
  • 1 tablespoon coconut flavoring (I used LorAnn coconut flavoring)
  • 1 teaspoon pure vanilla
  • 3 cups cake flour*
  • 2 1/3 cups sugar
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 cup unsweetened coconut milk
  • CREAM CHEESE BUTTER CREAM FROSTING:
  • 8 ounces cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar, sifted
  • 1 to 3 tablespoons unsweetened coconut milk or regular milk
  • 1 teaspoon coconut flavoring
  • 1 cup unsweetened coconut
  • WHIPPED CREAM CHEESE FILLING:
  • 1 cup cream cheese butter cream frosting (above)
  • 1 cup heavy whipping cream
  • NOTE: If you don’t have cake flour on hand, substitute 1 cup minus 2 tablespoons of all-purpose flour for 1 cup of cake flour.
4.2/5 (18 Votes)

California Peach Caprese Salad

California Peach Caprese Salad

By

A Classic Italian Caprese salad has three components: fresh tomatoes, mozzarella and basil

  • VINAIGRETTE:
  • Juice and zest of 1 lime
  • 1 tablespoon white balsamic vinegar (Champagne or white wine vinegar will do)
  • 4 tablespoons extra virgin olive oil
  • 1 tablespoon honey, or to taste
  • 1/4 teaspoon coarse black pepper, or to taste
  • 1/2 teaspoon coarse salt
  • SALAD:
  • 4 ounces tiny water-packed mozzarella cheese balls
  • 4 ripe peaches, unpeeled, each cut into eight wedges
  • 6 to 8 large fresh basil leaves
  • 3 tablespoons fresh mint leaves, torn into pieces, optional
4.3/5 (12 Votes)

My Favorite Double Pie Crust (King Arthur Flour)

My Favorite Double Pie Crust (King Arthur Flour)

By

Process the flour, sugar, and salt in a food processor until combined

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour or Pastry Flour Blend1 1/4 teaspoons salt*
  • 1/4 cup vegetable shortening
  • 10 tablespoons very cold unsalted butter
  • 6 to 10 tablespoons ice water**
  • Reduce the salt to 1 teaspoon if you use salted butter.
  • Use the lesser amount of water if you use Pastry Flour Blend.
0/5 (0 Votes)