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Recipes
Mustard Barbecue Sauce Recipe
By BlueSchmoo
In a large saucepan, combine all ingredients
- 1 cup chicken or beef broth
- 1 cup prepared mustard
- 1/2 cup red wine vinegar
- 1/3 cup packed brown sugar
- 3 tablespoons butter
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons molasses
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1-1/2 teaspoons cayenne pepper
- 1 teaspoon salt
- 1/4 teaspoon pepper
Caesar Grilled Chicken Sandwich on Soft Wrap Bread
By BlueSchmoo
1) To make the bread: Place 2 cups of the flour into a bowl or the bucket of a bread machine
- FLATBREAD
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 cups boiling water
- 1/4 cup potato flour OR 1/2 cup potato buds or flakes
- 1 1/4 teaspoons salt
- 2 tablespoons vegetable oil
- 1 teaspoon instant yeast
- CAESAR DRESSING
- 1 to 4 large cloves garlic, to taste, peeled and minced
- 3 anchovy fillets, finely minced (optional)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon-style mustard
- 2 teaspoons Worcestershire sauce
- 1/4 cup sour cream
- 3/4 cup olive oil
- 1 cup grated Parmesan, Pecorino Romano, or aged Asiago cheese
- 1 teaspoon coarsely ground black pepper
- GRILLED CHICKEN VEGETABLE FILLING
- 1 pound boneless chicken breasts or thighs
- 1 large red bell pepper, seeded and quartered
- 1 large onion, peeled and sliced in 1/2" slices
- 1 medium zucchini, sliced crosswise into 1/4"-thick slices
- romaine lettuce
- ___________________
- MAKES 4
- FLATBREAD
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/2 + 2 Tbsp cups boiling water
- 2 Tbsp cup potato flour OR 1/4 cup potato buds or flakes
- 1/2 + 1/8 tsp teaspoons salt
- 1 tablespoons vegetable oil
- 1/2 teaspoon instant yeast
- CAESAR DRESSING
- 1 to 2 large cloves garlic, to taste, peeled and minced
- 1 anchovy fillets, finely minced (optional)
- 1 tablespoons freshly squeezed lemon juice
- 1 tablespoons Dijon-style mustard
- 1 teaspoons Worcestershire sauce
- 2 Tbsp cup sour cream or Greek NF yougurt
- 1/4 cup + 2 Tbsp olive oil
- 1/2 cup grated Parmesan, Pecorino Romano, or aged Asiago cheese
- 1/2 teaspoon coarsely ground black pepper
- GRILLED CHICKEN VEGETABLE FILLING
- 1/2 pound boneless chicken breasts or thighs
- 1/2 large red bell pepper, seeded and quartered
- 1/2 large onion, peeled and sliced in 1/2" slices
- 1/2 medium zucchini, sliced crosswise into 1/4"-thick slices
- romaine lettuce
Orange, Grapefruit, Pear, Apple
By BlueSchmoo
Wash fruit Peel orange, grapefruit, pit and halve apricots and chop apple and pear Juice pour over ice and enjoy
- 1 Orange
- 1 Grapefruit
- 1 Apple
- 1 Pear
- 3 Carrots
- 2 Apricots
Fudgy Chocolate Dessert
By BlueSchmoo
Nutrition Facts: 1 piece equals 200 calories, 5 g fat (2 g saturated fat), 2 mg cholesterol, 376 mg sodium, 35 g ca...
- 1 package (18-1/4 ounces) chocolate cake mix (1/2 Box)
- 1 can (15 ounces) solid-pack pumpkin (1/2 Can)
- 3 cups cold fat-free milk (1 1/2 Cup)
- 2 packages (1.4 ounces each) sugar-free instant chocolate pudding mix (1 Pkg)
- 1 package (8 ounces) fat-free cream cheese (1/2 Pkg)
- 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed (1/2 Carton)
- 1/4 cup fat-free hot fudge ice cream topping (2 Tbsp)
- 1/4 cup fat-free caramel ice cream topping (2 Tbsp)
- 1/4 cup sliced almonds, toasted (2 Tbsp)
Soup - Italian Wedding Soup
By BlueSchmoo
Inagarten
- For the meatballs:
- 8 (4)
- 3/4 pound ground chicken (6 Oz)
- 1/2 pound chicken sausage, casings removed (1/4 Lb)
- 2/3 cup fresh white bread crumbs (1/3 Cup)
- 2 teaspoons minced garlic (2 cloves) (1 tsp)
- 3 tablespoons chopped fresh parsley (1 1/2 Tbsp)
- 1/4 cup freshly grated Pecorino Romano cheese (2 Tbsp)
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving (2 Tbsp)
- 3 tablespoons milk (1 1/2 Tbsp)
- 1 extra-large egg, lightly beaten (1 Sm or 1/2 Lg)
- Kosher salt and freshly ground black pepper
- For the soup:
- 2 tablespoons good olive oil (1 Tbsp)
- 1 cup minced yellow onion (1/2 Cup)
- 1 cup ¼-inch diced carrots (3 carrots) (1/2 Cup)
- 3/4 cup (¼-inch diced celery (2 stalks) (1 Stalk = 6 Tbsp)
- 10 cups homemade chicken stock (5 Cups)
- 1/2 cup dry white wine (1/4 Cup)
- 1 cup small pasta such as tubetini or stars (1/2 Cup)
- 1/4 cup minced fresh dill (2 Tbsp)
- 12 ounces baby spinach, washed and trimmed (6 Oz)
GF - Peach Upside Down Cake
By BlueSchmoo
GLUTEN FREE Peach slices take the place of traditional pineapple rings in this delicious cake
- 2 1/2 cups gluten-free Pastry Flour Blend
- 1 tablespoon + 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 1/2 cups sugar or organic evaporated cane juice
- 1/2 cup vegetable shortening
- 4 large eggs
- 1 cup rice milk, very warm
- 1 tablespoon pure vanilla extract
- 1/3 cup vegetable shortening, melted
- 2/3 cup organic brown sugar
- 3 cups fresh peaches, peeled, cut into 1/4-inch slices, or 1 bag
- frozen peach slices
- 2 tablespoons peach or apricot jam (fruit sweetened)
- + 1 tablespoon water
Beverage - Hot Spiked Cocoa
By BlueSchmoo
If you're making the cocoa to take with you for an outdoor get-together, prepare it the morning of the event, then ...
- 4 oz. of light rum, silver tequila or Kahlua
- 1 cup whole milk
- 1 cup half-and-half
- 6 tsp. of sugar
- 1 oz. semisweet chocolate chopped into small pieces
- 1 oz. unsweetened chocolate chopped into small pieces
- 1 Tbs. brown sugar
- 1 tsp. vanilla extract
- 2 cinnamon sticks
Reboot - Smoothie - Chocolate Berry Crunch
By BlueSchmoo
1.) Wash all fruit and spinach
- 1 cup (140 g) blueberries
- 1/2 cup (125 g) cherries, pitted
- 1/2 cup (125 g) blackberries
- 1 cup (200 g) strawberries
- 2 Tbsp. cacao nibs
- 1 Tbsp. chia seeds
- 1 scoop protein powder (I used pea protein)
- 1 handful spinach
- 8 oz (240 mL) coconut water
- Ice, as needed
Vegetarian - Butternut Squash, Coconut, and Lentil Stew
By BlueSchmoo
Find Toor Dal (yellow split pigeon peas) online: http://www
- 1 cup yellow split pigeon peas (toor dal)
- 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
- 1 Roma tomato, diced
- 1/2 cup fresh, frozen, or dried shredded coconut
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 4 cups vegetable stock or water, or enough to cover
- 2 tablespoons canola oil
- 1 teaspoon brown or black mustard seeds
- 1/2 teaspoon crushed red pepper flakes
- 1 clove garlic, minced
- 1 1/2 teaspoons kosher salt
- 1 tablespoon honey
- 1 lime, juiced
- 1/2 cup minced fresh cilantro leaves
- __________________
- SERVES 2
- 1/4 cup yellow split pigeon peas (toor dal)
- 1/4 pound butternut squash, peeled, cut into 1/2-inch cubes (about 3/4 cup)
- 1/4 Roma tomato, diced
- 2 Tbsp fresh, frozen, or dried shredded coconut
- 1/8 tsp turmeric
- 1/8 tsp ground cumin
- 1 cup vegetable stock or water, or enough to cover
- 1 1/2 tsp canola oil
- 1/4 tsp brown or black mustard seeds
- 1/8 tsp crushed red pepper flakes
- 1/4 clove garlic, minced
- 1/4 + 1/8 tsp kosher salt
- 1/2 + 1/4 tsp honey
- 1/4 lime, juiced
- 2 Tbsp minced fresh cilantro leaves
Potatoes - Home Fries w/onions
By BlueSchmoo
www.cooksillustrated.com WHY THIS RECIPE WORKS: Making home fries the traditional way takes about an hour of standi...
- 6-8 (3-4)
- 3 1/2 pounds russet potatoes , peeled and cut into 3/4-inch dice (2 Lbs)
- 1/2 teaspoon baking soda (1/4 tsp)
- 3 tablespoons unsalted butter , cut into 12 pieces (1 1/2 Tbsp)
- Kosher salt and pepper
- Pinch cayenne pepper
- 3 tablespoons vegetable oil (1 1/2 Tbsp)
- 2 onions , cut into 1/2-inch dice (1 Onion)
- 3 tablespoons minced fresh chives (1 1/2 Tbsp)