Beepers' profile page
Recipes
Chocolate-Hazelnut Biscotti
By Beepers
Sue Shadley of Indianapolis, Indiana, says that the biscotti from The Bakehouse in Bloomington are addictive
- 1 1/2 cups hazelnuts, toasted, husked
- 3 cups all purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup semisweet chocolate chips
Alice’s Bacon Salted Caramel Pecan Bars
By Beepers
Preheat the oven to 350 degrees
- INGREDIENTS FOR CRUST:
- 8 tablespoons (1 stick) salted butter
- 2/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon of baking powder
- 1 1/2 cups of all-purpose flour
- INGREDIENTS FOR BACON CARAMEL PECAN TOPPING:
- 1 cup sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1 tablespoon vanilla extract *please check label for gluten-free if needed
- 1 cup heavy cream
- 1/2 cup of coarsely crumbled bacon * thick cut quality bacon is recommended
- 3 cups toasted pecans *recipe here.
- coarse sea salt
Roasted Asparagus and Tomato Penne Salad with Goat Cheese
By Beepers
1. Preheat oven to 400°. 2
- 2 cups uncooked penne or mostaccioli (tube-shaped pasta)
- 12 asparagus spears $
- 12 cherry tomatoes $
- 4 tablespoons extra-virgin olive oil, divided
- 3/8 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1 tablespoon minced shallots
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon dried herbes de Provence
- 1 1/2 teaspoons honey
- 1/2 cup pitted kalamata olives, halved
- 2 cups baby arugula
- 1/2 cup (2 ounces) crumbled goat cheese
Strawberry Spinach Salad
By Beepers
Similar to my favorite strawberry spinach salad but with added poppy seeds
- 1/2 cup of distilled white vinegar
- 2/3 cup of olive oil (vegetable oil can be substituted)
- 1/2 cup white sugar or Splenda equivalent for Low-Carb Diets
- 2 tbs. of poppy seeds
- 1/2 tsp. of paprika
- 2 tbs. of minced onion
- 2 tbs. of roasted and toasted sesame seeds
- 2 bunches of spinach, washed, dried, and torn in pieced
- 2-3 cups of strawberries, sliced with stems removed
- OPTIONAL: 1/2 cup of slivered almonds, crunchy chow mein noodles, or minced bacon pieces. 1 tsp wostershire sauce
Spinach Soufflé with Roasted Red Pepper Sauce
By Beepers
From Bon Appetit December 1998
- 1 10-ounce package frozen creamed spinach, thawed
- 3/4 cup coarsely grated Swiss cheese (about 3 ounces)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large egg yolks
- 3 large egg whites
- 1 7.25-ounce jar roasted red peppers, drained well, 1 tablespoon of juices reserved
- 1 teaspoon balsamic vinegar
- 1 large shallot, coarsely chopped
Roasted Sweet Potatoes with Mushrooms and Shallots
By Beepers
Bon Appetit October 2003
- Nonstick vegetable oil spray
- 1/4 cup low-salt chicken broth or vegetable broth
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1-inch chunks
- 10 large shallots, peeled, halved through root end
- 4 bay leaves
- 2 tablespoons plus 1 teaspoon chopped fresh marjoram
- 8 ounces large fresh shiitake mushrooms, stemmed, caps quartered
- 3 tablespoons chopped fresh parsley
Roasted Garlic Mashed Potatoes
By Beepers
Preheat oven to 400°F. Place garlic on large square of foil
- 1 large head garlic
- 1 teaspoon olive oil
- 2 1/2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
- 2/3 cup half and half
- 5 tablespoons butter, cut into 5 pieces
Fresh Corn Soup Topped with Roasted Corn Guacamole
By Beepers
I really love this soup. The flavors will remind you of corn chowder, but the texture is much lighter
- Roasted Corn Guacamole
- Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
- 1 tablespoon olive oil
- Salt and black pepper
- 1 tablespoon finely chopped red onion
- 2 tablespoons fresh cilantro, finely chopped
- 1 lime, finely grated zest and juice
- 1 jalapeño, stemmed and seeded, finely chopped
- 1 avocado, pitted and chopped
- Soup
- Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 1/2 red onion, chopped
- 1 jalapeño, stemmed and chopped
- Salt and black pepper
- 1 1/2 cups chicken broth
- Cilantro sprigs, to garnish
Summer Corn Soup
By Beepers
When corn season is over, this soup is one of the dishes I miss most
- Soup:
- 3 cups whole milk
- 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 1 large carrot, peeled, thinly sliced
- 1 celery stalk, thinly sliced
- 1 garlic clove, pressed
- 2 cups water
- 2 large fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- Ground white pepper
- Garnish:
- 2 thick bacon slices, diced
- 1/3 cup fresh corn kernels cut from about 1/2 ear of corn
- 1 green onion, thinly sliced
- Pinch of cayenne pepper
- Crème fraîche,* stirred to loosen
Summer Corn Soup
By Beepers
When corn season is over, this soup is one of the dishes I miss most
- Soup:
- 3 cups whole milk
- 3 ears of fresh corn, kernels cut from cobs, cobs broken in half and reserved
- 2 tablespoons (1/4 stick) butter
- 1 large onion, chopped
- 1 large carrot, peeled, thinly sliced
- 1 celery stalk, thinly sliced
- 1 garlic clove, pressed
- 2 cups water
- 2 large fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 bay leaf
- Ground white pepper
- Garnish:
- 2 thick bacon slices, diced
- 1/3 cup fresh corn kernels cut from about 1/2 ear of corn
- 1 green onion, thinly sliced
- Pinch of cayenne pepper
- Crème fraîche,* stirred to loosen