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Recipes
Garam Masala Indian Spice Blend
By BlueSchmoo
This traditional Indian spiced blend works well in curries and on meats and veggies
- 2 parts cumin powder
- 2 parts coriander powder
- 1 part turmeric powder
- 1/2 part cinnamon powder
- 1/4 part ground cloves
- 1/4 part ground cardamom
Beef and Mozzarella Bake
By BlueSchmoo
1. Cook the beef, basil, black pepper and garlic powder in a 10-inch skillet over medium-high heat until well brow...
- 1 pound ground beef
- 1 teaspoon dried basil leaves, crushed
- 1 ⁄4 teaspoon ground black pepper
- 1 ⁄8 teaspoon garlic powder or 1 clove garlic, minced
- 1 1⁄4 cups Prego® Traditional Italian Sauce
- 1 can (10 3⁄4 ounces) Campbell’s® Condensed Cream of Mushroom
- Soup (Regular or 98% Fat Free)
- 1 1⁄4 cups water
- 1 1⁄2 cups shredded mozzarella cheese (6 ounces)
- 3 cups medium shell-shaped pasta, cooked and drained
Pancakes- Festive French
By BlueSchmoo
Taste of Home Nutrition Facts: 2 pancakes (calculated without preserves and add'l confectioners' sugar) equals 163...
- 4 (2)
- 2/3 cup milk (1/3 Cup)
- 2 eggs (1 Egg)
- 1/3 cup water (2 Tbsp + 2 1/2 tsp)
- 1/2 teaspoon vanilla extract (1/4 tsp)
- 3/4 cup all-purpose flour (1/4 Cup + 2 Tbsp)
- 2 tablespoons confectioners' sugar (1 Tbsp)
- 1 teaspoon baking powder (1/2 tsp)
- 1/2 teaspoon salt (1/4 tsp)
- Preserves of your choice, optional
- Additional confectioners' sugar, optional
Shrimp - Baked Shrimp Scampi
By BlueSchmoo
inagarten.com http://www.inagarten
- 6 (3)
- 2 pounds (12 to 15 per pound) shrimp in the shell - peeled de-veined ok to use also - (1 LB)
- 3 tablespoons good olive oil (1 Tbsp + 1 1/2 tsp)
- 2 tablespoons dry white wine (1 Tbsp)
- Kosher salt and freshly ground black pepper
- 12 tablespoons (1½ sticks) unsalted butter, at room temperature (6 Tbsp)
- 4 teaspoons minced garlic (4 cloves) (2 Cloves)
- ¼ cup minced shallots (2 Tbsp)
- 3 tablespoons minced fresh parsley (1 Tbsp + 1 1/2 tsp)
- 1 teaspoon minced fresh rosemary leaves (1/2 tsp)
- ¼ teaspoon crushed red pepper flakes (1/8 tsp)
- 1 teaspoon grated lemon zest (1/2 tsp)
- 2 tablespoons freshly squeezed lemon juice (1 Tbsp)
- 1 extra-large egg yolk (1 Med. yolk)
- 2/3 cup panko (Japanese dried bread flakes) (1/3 Cup)
- Lemon wedges for serving
Chicken - Vertically Roasted
By BlueSchmoo
From Bon Appetite Poultry Cook Book
- BASIC RECIPE
- 3 1/2 lbs Frying chicken
- 8 tbsp Water
- 1 tbsp Dry white wine
- 1/2 tsp Paprika
- ORIENTAL FLAVORING
- 1 large garlic clove, minced
- 3 tbsp soy sauce
- 2 tbsp Cider vinegar
- 1 tbsp Brown sugar, tightly packed
- SWEET SPICE FLAVORING
- 1 large garlic clove, minced
- 3 tbsp fresh lemon juice
- 1 tbsp soy sauce
- 1 tsp Honey
- 1/8 tsp Ground ginger
- 1/8 tsp Ground Cardamom
- 1/8 tsp Ground allspice
- 1 pinch Ground Cumin
- GARLIC BASIL
- 3 Cloves Garlic
- 3 Tbsp Basil, Fresh or 1 Tbsp dried
- Pinch of Salt
Tapenade
By BlueSchmoo
Thoroughly rinse the olives in cool water
- 1/2 pound pitted mixed olives
- 2 anchovy fillets, rinsed
- 1 small clove garlic, minced
- 2 tablespoons capers
- 2 to 3 fresh basil leaves
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
Chicken - Pot Pie
By BlueSchmoo
Uses Phyllo dough for the crispy crust Nutritional Information (per serving): Calories 330; Total Fat 5g; Saturat
- 1/4 teaspoon dried thyme
- Salt
- Pepper
- 1 1/2 pounds chicken breasts, skinless, boneless, and cut into 1-inch chunks
- Olive oil cooking spray
- 1 large onion, finely chopped
- 1 can (14.5-ounce) lower-sodium chicken broth (1 3/4 cups)
- 2 cloves garlic, chopped
- 5 medium (about 1 pound) parsnips, peeled and thinly sliced
- 3 medium carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 6 (each 14- by 9-inch) sheets frozen phyllo, thawed
- 2 tablespoons cornstarch
- 1/2 cup water
- 2 cups frozen peas, thawed
- 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
Cake - Boston Cream Cupcakes
By BlueSchmoo
Marthstewart
- 1 1/2 cups all-purpose flour, plus more for tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 3 ounces (6 tablespoons) unsalted butter, softened, plus more for tins
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- FILLING
- Makes 1 1/2 cups
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- Pinch of salt
- 1 cup whole milk
- 1/2 teaspoon pure vanilla extract
- GANACHE TOPPING
- Makes about 1 1/4 cups
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Chicken Chowder - Poblano
By BlueSchmoo
Paula Deen
- 1/4 cup olive oil
- 3 large carrots, cut into 1/2-inch dice
- 2 large onions, cut into 1/2-inch dice
- 5 stalks celery, cut into 1/2-inch pieces
- 1/8 cup minced garlic
- 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
- 1 tsp salt
- 1/2 tsp white pepper
- 1/4 tsp ground cumin, or more to taste
- 1/4 tsp dried thyme, or more to taste
- 1 Tbsp chicken bouillon granules
- 3 quarts chicken broth
- 1/2 bunch fresh cilantro leaves, minced
- 3 cups diced (large pieces) grilled chicken
- 1/2 cup (1 stick) unsalted butter
- 1 cup all-purpose flour
- 1/2 tsp hot sauce, or more to taste
- 1 cup heavy cream
Reboot - Meal - Kale-Zucchini Stir Fry
By BlueSchmoo
Heat olive oil in pan on medium – add onion and sauté
- 6 leaves Kale
- 1/2 Eggplant (cut into half moons)
- 1 sm Zucchini (cut into circles)
- 2 Garlic cloves (minced or chopped)
- 1/2 Onion (finely chopped)
- fresh Chives (finely chopped, to taste)
- Parsley (finely chopped, to taste)
- Sea or Celtic Salt (to taste)
- fresh ground Pepper (to taste)