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Recipes

Cloud Bread (Carb-Free Buns)

Cloud Bread (Carb-Free Buns)

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Preheat oven to 300′. Separate eggs

  • 2 Eggs Separated
  • 2 oz Reduced Fat Cream Cheese
  • 1/8 tsp cream of tartar
4.5/5 (12 Votes)

Carrot Cake Cheesecake

Carrot Cake Cheesecake

By

Carrot Cake Preheat oven to 180°C/350°F

  • Carrot Cake
  • 1 1/2 cups carrots, shredded (2-3 carrots)
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup canola oil
  • 2/3 cup powdered sugar
  • 1/3 cup packed light-brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Cheesecake
  • 16 ounces cream cheese, softened
  • 2/3 cup powdered sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
4.4/5 (8 Votes)

Creamed Spinach Gratin

Creamed Spinach Gratin

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Directions Heat oven to 375° F

  • 2 tablespoons unsalted butter, plus more for the dish
  • 1 clove garlic, halved
  • 5 shallots, thinly sliced crosswise
  • 5 10-ounce boxes frozen spinach, thawed
  • 8 ounces cream cheese, at room temperature
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup grated Gruyere or Swiss cheese
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground nutmeg
0/5 (0 Votes)

Two-Cheese Squash Casserole

Two-Cheese Squash Casserole

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Step 1 Preheat oven to 350°

  • 4 pounds yellow squash, sliced
  • 1 large sweet onion, finely chopped
  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1/2 cup chopped fresh chives
  • 1 (8-oz.) container sour cream
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 2 1/2 cups soft, fresh breadcrumbs, divided
  • 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
  • 2 tablespoons butter, melted
4.3/5 (6 Votes)

Country Apple Fritter Bread

Country Apple Fritter Bread

By

Preheat oven to 350°F. Use a 9×5-inch loaf pan and spray with non-stick spray or line with foil and spray with n...

  • 1/3 CUP Light brown sugar
  • 1 tsp Ground cinnamon
  • 2/3 CUP White sugar
  • 1/2 CUP Butter, softened
  • 2 Eggs
  • 1 1/2 tsp Vanilla extract
  • 1 1/2 CUPS All-purpose flour
  • 1 3/4 tsp Baking powder
  • 1/2 CUP Milk
  • 2 Apples, peeled and chopped (any kind)
  • Old-Fashioned Creme Glaze
  • 1/2 CUP Powdered sugar
  • 2 Tbsp of milk or cream
4.6/5 (5 Votes)

Spinach & Artichoke Bomb

Spinach & Artichoke Bomb

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Preheat oven to 350° and line a small cooking sheet with parchment paper

  • 10 oz. cream cheese, softened
  • 1/2 c. finely chopped artichoke hearts
  • 1/2 c. finely chopped spinach
  • 1 1/4 c. shredded mozzarella
  • 1 c. freshly grated Parmesan
  • 1 Garlic clove, minced
  • 1/2 tsp. red pepper flakes
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter, melted
  • 1 tsp. parsley, minced
  • 1/2 tsp. garlic powder
  • 1 can crescent sheet dough
0/5 (0 Votes)

Indian Tomato Chicken

Indian Tomato Chicken

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Place onion, garlic and ginger in a food processor and process into a paste

  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 slice fresh ginger root
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon ground cardamom
  • 1 (1 inch) piece cinnamon stick
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • 1/4 teaspoon ground nutmeg
  • 6 skinless chicken thighs
  • 1 (14.5 ounce) can whole peeled tomatoes, crushed
4.7/5 (3 Votes)

Grilled Lamb Meatballs

Grilled Lamb Meatballs

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by Victoria Granof

  • 1 pound ground lamb
  • 2 heaping tablespoons dry bulgur, soaked in 1 cup water until soft (about 30 minutes), then drained
  • 2 garlic cloves, minced
  • 1 small onion, grated and drained
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 egg
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika (optional)
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped cilantro (optional)
  • 2 tablespoons olive oil
4.8/5 (5 Votes)

Our Favorite Texas Beef Chili

Our Favorite Texas Beef Chili

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This cowboy-style "bowl of red" is all about tender chunks of beef chuck and a five-chile-pepper purée

  • 4 ounces dried ancho chiles (about 9 chiles)
  • 2 ounces dried guajillo chiles (about 7 chiles)
  • 2 ounces dried pasilla chiles (about 10 chiles)
  • 2 ounces dried chipotle chiles (about 8 chiles)
  • 8 to 12 dried chiles de árbol
  • 8 garlic cloves, unpeeled
  • 1 tablespoon plus 1 3/4 teaspoons kosher salt, divided
  • 1 3/4 teaspoons freshly ground black pepper, divided
  • 1 teaspoon honey
  • 7 tablespoons lard or vegetable oil
  • 6 pounds boneless beef chuck, trimmed and cut into 1/2-inch cubes
  • 2 cups finely chopped yellow onion
  • 1 tablespoon plus 1 teaspoon ground cumin
  • 4 cups low-sodium beef broth
  • 2 teaspoons dried oregano
  • 2 tablespoons masa harina, recommended but optional (see Cooks' Note)
  • 2 tablespoons dark-brown sugar
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon cayenne pepper, plus more to taste
  • Lime wedges, sour cream, chopped red or white onion, jalapeño, and/or cilantro, for serving
0/5 (0 Votes)

Artichokes Au Gratin

Artichokes Au Gratin

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Preheat oven to 400°. In a small skillet, saute artichokes and garlic in 2 tablespoons butter until tender

  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 garlic clove, minced
  • 1/4 cup butter, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups milk
  • 1 egg, lightly beaten
  • 1/2 cup shredded Swiss cheese, divided
  • 1 tablespoon dry bread crumbs
  • 1/8 teaspoon paprika
4.2/5 (14 Votes)