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Recipes
Chard salad with garlic breadcrumbs & parmesan
By btaylor
Dressing: Zest and juice the lemon
- 1 bunch Swiss chard
- 1 lemon
- 1/2 cup extra virgin olive oil
- Salt
- 1 1/2 cups fresh breadcrumbs
- 1 clove garlic, minced
- 3/4 cup grated Parmesan
- walnuts or pecans
Rice pudding (stovetop)
By btaylor
From Mollie Katzen's Moosewood Cookbook
- 1 c short-grain brown rice
- 3 to 3 1/2 c milk (lowfat, rice, or soy milk will work)
- 1/2 to 3/4 t salt
- 3 to 5 T sugar, honey, or real maple syrup (start with lesser amount since dish is naturally sweet)
- 1/2 t vanilla extract
- 1/2 t cinnamon
- Dash of nutmeg
- OPTIONAL: A handful of raisins; up to 1 T fresh lemon juice; extra cinnamon or nutmeg for the top
- POSSIBLE TOPPINGS: Yogurt; sliced fresh or dried fruit; chopped, toasted nuts
Pumpkin Chocolate Chip Muffins
By btaylor
Directions In large mixing bowl beat eggs, sugar, pumpkin, vanilla and oil until smooth
- 4 4 4 eggs
- 2 2 2 cups sugar
- 1 1 ounce) can 1 (16 ounce) can pumpkin
- 1 1 1 teaspoon vanilla extract
- 1 1 1⁄4 1 1/4 vegetable oil (yes, 1 1/4 cups)
- 3 3 3 cups flour
- 2 2 2 teaspoons baking soda
- 2 2 2 teaspoons baking powder
- 2 2 2 teaspoons cinnamon
- 1 1 1 teaspoon salt
- 12 12 12 ounces semi-sweet chocolate chips (Regular or mini, I like mini best)
Boston Market Creamed Spinach
By btaylor
Prepare the white sauce using a medium low setting melt 3 T butter in a saucepan add flour and 1/4 t of salt until ...
- 1 20 ounce Package Chopped Spinach Frozen
- 1 cup White Sauce (Thick)
- 1/2 cup Sour Cream
- 1 teaspoon Salt
- 2 tablespoon Butter
- 2 tablespoon Finely Chopped Onion
- 1/4 cup Water
- White Sauce
- 3 tablespoon Butter
- 4 tablespoon Flour
- 1/4 teaspoon Salt
- 1 cup Whole Milk
Courgette and Goat's Cheese Crustless Quiche
By btaylor
How to make Courgette and Goat's Cheese Crustless Quiche Add a pic 680g courgettes or a mixture of summer squashe...
- 680 g courgettes or a mixture of summer squashes
- 4 tablespoons extra-virgin olive oil
- 3 handfuls 1-inch, day-old bread cubes, preferably sourdough
- 1 medium white onion, Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
- 1 clove garlic, thinly Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced
- 2 tablespoons Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped flat-leaf parsley
- 1 tablespoon Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh dill
- 1 teaspoon Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh marjoram or oregano
- 480 ml single cream
- Salt to taste
- 2 large eggs
- 2 egg yolks
- Freshly ground black pepper
- 170 g young goat's cheese, such as Montrachet.
- 55 g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Swiss or Gruyere cheese
Energy Balls
By btaylor
This is an easy snack recipe, stripped from anything unnecessary – feel free to add anything extra you like
- 1/2 cup peanut butter (125g )
- 1 1/2 cups uncooked oatmeal (quick oats) (125g )
- 2/3 cup (3.5o-ounces) dried cranberries or raisins (100g)
- 1 semi ripe banana
SCONES AND CLOTTED CREAM
By btaylor
For Scones: Preheat oven to 450 degrees Fahrenheit
- For Scones:
- 2 cups all-purpose flour(plus a lot for kneading)
- 1/2 c (1 stick) butter
- 1 tablespoon baking powder
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1 egg, beaten
- 3/4 cup buttermilk(approx.)
- 1/2 to 3/4 cups dates (pitted and chopped into raisin-sized bits)
- 1 tablespoon orange zest
- the juice from one 3/4 inch-thick orange slice
- 1 egg, beaten (for glaze)
- For Clotted Cream:
- 4 ounces Mascarpone
- 1 cup (240 ml) heavy whipping cream
- 1 teaspoon vanilla extract
- 1 or 2 tablespoons granulated white sugar
Chocolate Ganache Mini-Tarts
By btaylor
InstructionsChocolate CrustAdd first four ingredients to a food processor and pulse until well blended
- 1 -1/4 cup unbleached flour 1/4 cup dark, unsweetened cocoa 1/2 cup powdered sugar 1/4 teaspoon salt 1/2 cup cold butter 1 large egg 4 ounces bittersweet chocolate 1/2 cup heavy cream (or whipping cream) 2 tablespoons soft butter
- 1 /4 cup dark, unsweetened cocoa
- 1 /2 cup powdered sugar
- 1 /4 teaspoon salt
- 1 /2 cup cold butter
- 1 /2 cup heavy cream (or whipping cream)
Spinach Balls
By btaylor
Preheat oven to 325 degrees F (175 degrees C)
- 1 (10 ounce) package frozen chopped spinach, cooked and drained
- 1 cup finely crushed herb-seasoned dry bread stuffing mix - pulse in food processor to crush.
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground black pepper
- 1/4 cup melted butter
- 1 egg, beaten
Chicken and Spinach Enchiladas
By btaylor
A cheesy chicken and spinach mixtures is rolled in flour tortillas and baked in a creamy green chile sauce
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6-8 cups fresh baby spinach
- 4 cups cooked, shredded chicken
- 2 cups shredded mozzarella cheese, divided
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 (4 oz.) can diced green chiles
- 1 cup sour cream
- 2 tablespoons lime juice
- 10-12 small flour or corn tortillas
- Fresh chopped cilantro, for garnish (optional)