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Honey Dijon Vinaigrette

Honey Dijon Vinaigrette

By

Directions 1 Shake all of the ingredients together in a jar with a tight-fitting 2 lid

  • 2/3 cup olive oil, extra virgin
  • 3 Tbs cider vinegar or white wine vinegar
  • 2 Tbs Dijon mustard
  • 2 Tbs honey
  • 1 Tbs poppy seeds
  • 1 clove garlic , minced
  • 1/2 tsp table salt
  • 1/4 tsp ground black pepper
0/5 (0 Votes)

Wilted Bitter Greens with Crispy Walnut Goat Cheese

Wilted Bitter Greens with Crispy Walnut Goat Cheese

By

Recipe courtesy Anne Burrell

  • Goat Cheese:
  • 3/4 cup walnuts
  • 4 slices Pullman loaf bread, or other tight crumb white bread, crusts removed
  • 1/2 bunch fresh chives, finely chopped
  • 1/2 bunch fresh flat-leaf parsley, finely chopped
  • 1 (11-ounce) log goat cheese, cut into 6 equal pieces
  • Kosher salt
  • 2 eggs, beaten with 1 tablespoon water
  • Salad:
  • Extra-virgin olive oil
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 2 to 3 tablespoons sherry vinegar
  • 1 head radicchio, cut into bite-size pieces
  • 2 cups baby arugula, washed
  • 2 heads Belgian endive, cut into 1/2-inch lengths crosswise
0/5 (0 Votes)

Cinnamon Rolls

Cinnamon Rolls

By

Warm cinnamon rolls are available at every airport, every mall, and many fast-food outlets

  • CINNAMON FILLING:
  • 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
  • 7/8 to 1 1/8 cups lukewarm water*
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 6 tablespoons unsalted butter, at room temperature
  • 3 tablespoons sugar
  • 1 1/4 teaspoons salt
  • 1/4 cup nonfat dry milk
  • 1/2 cup instant mashed potato flakes
  • Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons milk, to brush on dough
  • VANILLA GLAZE:
  • 1 1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 4 to 5 tablespoons heavy cream or 2 to 3 tablespoons milk, enough to make a soft, spreadable icing
4.3/5 (3 Votes)

Sour Cream Enchiladas, PW

Sour Cream Enchiladas, PW

By

Preheat oven to 375 degrees

  • 12 whole Corn Tortillas
  • Canola Oil, For Frying
  • 1 can (20 Ounce) Enchilada Sauce
  • 2 cups Sour Cream
  • 3 cups Sharp Cheddar Cheese, Grated
  • 1 cup Sliced/chopped Green Onions
  • ½ teaspoons Ground Cumin
  • ¼ teaspoons Cayenne Pepper
0/5 (0 Votes)

Sourdough Baguettes - Sandwich Rolls

Sourdough Baguettes - Sandwich Rolls

By

This sounds kinda silly, but I kept my sourdough starter (that I bought from King Arthur Flour) fed and kept in my ...

  • 1 1/4 cups lukewarm water
  • 2 cups sourdough starter, about the consistency of thick pancake batter; fed, or unfed*
  • 4 1/2 to 5 cups King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 1 tablespoon instant yeast (I use SAF instant yeast)
  • 1/2 teaspoon Ascorbic Acid** (I use LorAnn's brand from King Arthur Flour)
  • 4 teaspoons vital wheat gluten (I order from King Arthur Flour)
  • 1 egg yolk lightly beaten with 1 tablespoon water, for glaze; optional
  • Pizza seasoning, sesame seeds, artisan bread topping, or anything else you think might be good; all optional
  • If you feed your sourdough before using, the loaves will rise better; but if you're in a hurry, unfed sourdough will simply lend its flavor, while the yeast in the recipe takes care of the rise.
  • The Ascorbic acid gives a nice little "bite" of sour dough flavor. I order mine online.
4.3/5 (33 Votes)

Mexican Rice Casserole

Mexican Rice Casserole

By

This Mexican rice casserole is a comfort food dish that has a lot of room for improvising

  • FOR THE MEXICAN SEASONING:
  • 1/2 cups white or brown rice, prepared per instructions
  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 1 small sweet yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, chopped (red, orange or yellow)
  • 1/2 to 1 teaspoon crushed red pepper flakes (optional)
  • Sea salt and fresh cracked pepper, to taste
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can diced tomatoes
  • 1 (7.5-ounce) small can tomato sauce
  • 1 small can El Pato (Mexican tomato sauce)
  • 1 small can mild green chilis
  • 3 to 4 tablespoons fresh cilantro, chopped (divided)
  • 1 cup each shredded cheddar and Monterey Jack cheese
  • Mexican Blend
  • 1 tablespoon chili powder
  • 1 tablespoon dried cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon paprika
  • Store in an air tight container. Great spices for making tacos, too.
  • GARNISHES:
  • Sour cream
  • Salsa
  • Guacamole
4.7/5 (15 Votes)

King Cake

King Cake

By

Dissolve the yeast in the water

  • Dough
  • 1 Tbs active dry yeast
  • 1 cup warm water
  • 1/2 cup sugar
  • 1/2 cup milk, warmed
  • 4 3/4 cup all-purpose flour
  • 2 tsp salt
  • 1 tsp grated nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp grated lemon zest
  • 1/2 cup (1 stick) unsalted butter, softened
  • 5 egg yolks
  • Cream Cheese Filling
  • 1 (8 oz) package cream cheese, softened
  • 1/4 cup sugar
  • 3 Tbs all-purpose flour
  • 1 egg yolk
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • (makes about 1 1 2/ cups)
  • Lemon Icing
  • 4 cups powdered sugar (confectioners' sugar)
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup lemon juice
  • 1 1/2 tsp grated lemon zest
  • yellow food coloring (optional)
  • 1 tiny plastic baby, hard candy or bean
  • 1 egg white
  • 1 Tbs milk
0/5 (0 Votes)

Scallops 'n Pasta

Scallops 'n Pasta

By

1. Cook the pasta in salted water per the instructions on the box

  • 4 ounces, weight Dried Pasta Of Your Choice
  • 10 whole Giant Dry-packed Sea Scallops Or Jumbo Shrimp
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Butter
  • 1 clove Garlic, Finely Diced
  • 1 whole Tomato, Chopped
  • 1 cup White Wine, Beer, Or Vegetable Stock
  • 1 sprig Parsley, Finely Minced
  • Just A Bit Of Freshly Squeezed Lemon Juice
  • Salt And Pepper
0/5 (0 Votes)

Pork & Ricotta Meatballs

Pork & Ricotta Meatballs

By

In this recipe, we’re adding a special ingredient to our pork meatballs: silky ricotta

  • 1 1/8 Pounds Ground Pork
  • 1/2 Cup Part-Skim Ricotta Cheese
  • 1 Cup Polenta
  • 1 28-Ounce Can Crushed Tomatoes
  • 4 Cloves Garlic
  • 1 Bunch Broccolini
  • 1 Large Bunch Parsley
  • 3 Tablespoons Butter
  • 1/2 Cup Grated Parmesan Cheese
  • 1/3 Cup Panko Breadcrumbs
  • 1 Tablespoon Meatball Spice Blend
  • (Whole Fennel Seeds, Dried Oregano,Dried Thyme & Ground Coriander
0/5 (0 Votes)

Warm Cauliflower & Mustard Green Salad

Warm Cauliflower & Mustard Green Salad

By

When properly balanced, contrasting flavors produce incredibly delicious results

  • 3 Cloves Garlic, sliced
  • 1/2 Bunch Mustard Greens (I used kale), roughly chopped
  • 1 Head Cauliflower, cut into small florets
  • 1 Red Onion, large diced
  • 2 Tablespoons Capers, drained
  • 4 Tablespoons Golden Raisins
  • 3 Tablespoons Red Wine Vinegar
  • 2 Tablespoons Sugar
  • 1/4 Tablespoons Sliced Almonds, toasted
0/5 (0 Votes)