about 2 months ago - No comments
1 cup pecans 2 cups peeled and grated parsnips and carrots 1 large apple, peeled, cored and grated 2 cups all-purpose flour 1 cup sugar 3/4 teaspoon baking soda 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1 1/2 teaspoons ground cinnamon 1/2 cup golden raisins 2
about 3 months ago - 1 comment
1 lb baby bok choy, halved lengthwise 2 tablespoons Asian sesame oil, divided 1 1/2 pounds uncooked large shrimp, peeled, deveined 1/3 cup frozen orange-tangerine concentrate, thawed 1/3 cup Asian sweet chili sauce 12 strips tangerine peel 1 1/2 teaspoons distilled white vinegar 1 teaspoon oyster sauce 2 green onions, chopped 1 1/2 tablespoons minced
about 3 months ago - No comments
Vinaigrette: 1 tablespoon Dijon mustard 1 tablespoon Sherry wine vinegar 1/4 cup canola oil 1 teaspoon chopped fresh Italian parsley 1/2 teaspoon chopped fresh tarragon Fine sea salt Freshly ground black pepper Potatoes : 2 cups coarse sea salt 1 1/2 pounds fingerling potatoes 2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips 2
about 5 months ago - No comments
3 cups peeled sliced rutabaga 2 med. apples, sliced 1/2 c. brown sugar, packed 3 tbsp. butter Salt Cook rutabaga slices in boiling salted water until just tender; drain. Place half of slices (rutabaga) and half of apple slices in greased 1 quart casserole. Sprinkle with half of brown sugar and dot with half of
about 5 months ago - No comments
1 pound Brussels sprouts, trimmed and halved 1 tablespoon extra-virgin olive oil 2 tablespoons minced shallot 1 tablespoon all-purpose flour 2/3 cup low-fat milk 2 tablespoons sherry 1/3 cup finely shredded Asiago cheese 1/8 teaspoon salt Freshly ground pepper, to taste Place Brussels sprouts in a steamer basket and steam in a large saucepan over
about 6 months ago - No comments
4 cups cooked rice 1 1/4 cups sugar 1/3 cup all purpose flour 1 tsp. vanilla extract 1/4 cup raisins 2 cups persimmon pulp 1 1/4 cups milk 1 egg beaten 3/4 cup chopped nuts Combine rice and pulp; set aside. Combine sugar, milk, flour, egg and vanilla. Add rice mixture and mix well. Stir
about 6 months ago - No comments
1 medium egg 1 cup milk ¾ cup unbleached white flour ¾ cup whole wheat flour ½ cup cooked pumpkin 1 tablespoon sugar 2 teaspoons baking powder ¼ teaspoon ground cinnamon Pinch nutmeg Pinch powdered ginger 2 to 4 tablespoons vegetable oil, as needed Combine all ingredients except oil in a large mixing bowl, whisking
about 8 months ago - No comments
1 6-ounce can water-packed tuna, drained, flaked 1 large tomato, chopped 1 medium cucumber, peeled, seeded, chopped 1 small red bell pepper, chopped 1/2 cup chopped green onions 2 celery stalks, chopped 4 ounces (about 1 cup) small shell pasta, freshly cooked 6 tablespoons (or more) prepared ranch-style salad dressing 3 tablespoons chopped fresh dill
about 8 months ago - No comments
Dough: 1 1/2 teaspoons dry yeast 2/3 cup warm water (100° to 110°) 2 cups all-purpose flour, divided 1/2 teaspoon salt Cooking spray 2 teaspoons yellow cornmeal Topping: 1 tablespoon olive oil 4 cups thinly sliced fennel bulb (about 4 small bulbs) 2 cups thinly sliced onion 1/2 teaspoon salt 1/4 teaspoon dried oregano 1/4
about 8 months ago - No comments
6 hard green tomatoes, sliced 1/4 inch thick Kosher salt Freshly ground black pepper 3/4 cup all-purpose flour 3/4 cup well-shaken buttermilk Dash hot sauce 3/4 cup yellow cornmeal 1 1/2 cups Japanese panko bread crumbs Vegetable oil, for frying 1 recipe Basil Mayonnaise (recipe follows) Basil Mayonnaise: 2 cups loosely packed fresh basil leaves
about 1 year ago
Those look delicious. I’ll have to try again to do biscuits but every time I try the dough ends up so sticky I can’t get it off my hands LOL I like to cook and bake just biscuits and anything to do with dough in general I can ruin in nothing flat
about 1 year ago
Haha. Thanks for sharing, Sue. You might try coating your hands in some flour. That usually helps me
about 4 months ago
I love this recipe!! It is quick, easy and tasty!! Thanks for sharing