Recipes Discovered - Recipes

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Ingredients:

Salad:

• 1 package (10 ounces) ready-to-serve salad greens
• 1 cup sliced fresh strawberries
• 3 kiwi fruit, peeled and sliced
• 1/4 crumbled feta cheese
• 1/4 cup walnut halves

Dressing:

• 1/2 cup mayonnaise
• 2 tablespoons sugar
• 1 tablespoon vinegar
• 1 tablespoon milk
• 1 tablespoon poppy seeds
• 1/4 cup raspberry preserves

Directions:

In a large salad bowl, combine the greens, berries, kiwi, cheese, and walnuts. In another small bowl, whisk the dressing ingredients together. Serve along side the salad.

Serves 6.

Nutrition:

Substitutions:

I used blueberries instead of strawberries. I also used a head of romaine lettuce in place of the packages salad greens.

Recipe courtesy of Taste of Home

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Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn, frozen or fresh
• ½ c. red bell pepper, chopped
• ½ c. green bell pepper, chopped
• ½ c. red onion, diced
• ½ jalapeno pepper, minced
• 1 clove garlic, minced
• 2 T parsley leaves, chopped
• 1 lime, juiced
• 1 T olive oil
• Salt & pepper

Directions:

In a large bowl combine all of the ingredients and stir to mix well. Season the black bean salad with salt and pepper, and set aside at least 30 minutes before serving.

Nutrition:

Substitutions:

Recipe courtesy of Emeril Lagasse

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Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon butter
• 1 1/2 pounds ground chicken
• 1/2 pound white mushrooms, sliced
• 2 cloves garlic, chopped
• 1 medium onion, chopped
• 1 red bell pepper, seeded and chopped
• 2 teaspoons smoked paprika
• Salt and pepper
• 1 cup chicken stock
• 1 cup tomato sauce
• 1/2 cup sour cream or reduced fat sour cream
• Handful chopped flat-leaf parsley
• 1 package fresh gnocchi, in refrigerated section of market, 12 to 14 ounces
• 2 tablespoons chives

Directions:

Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 5 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to a simmer and cook 5 minutes then stir in sour cream and turn off heat. Add parsley. Adjust seasonings, to your taste.

While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.

Ladle goulash with gnocchi into shallow bowls and garnish with chives.

Serves 4.

Nutrition:

Substitutions:

I substituted ground beef for the ground chicken and omitted the oil and butter.

Recipe courtesy of Rachael Ray

Read my review of this recipe.

Ingredients:

• Roasted turkey (save the broth)
• Fennel
• Oregano
• Basil
• Garlic powder
• Salt
• Pepper

Directions:

Remove the turkey from the bone, shred it, and add it to a slow cooker with the reserved broth. Add water as needed to moisten the turkey. Add spices to taste. Cook on low at least 3 hours (it can cook up to 8 hours). Serve on kaiser rolls, torpedo buns, or even on its own. Sweet pickle relish is a delicious condiment!

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons

View my experience with this recipe.

Ingredients:

• 15 graham cracker sheets (1 1/2 packs), crushed
• 4 tablespoons butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 2 tablespoons milk
• 8 ounces Cool Whip
• 2 3.4 ounce packages instant vanilla pudding
• 3 1/4 cups milk
• 4 cups fresh blueberries, plus some for garnish

Directions:

Combine the crushed graham crackers and melted butter together, and then press the mixture into a 13×9 dish. The crust can be baked at 350 degrees for 8 minutes, but it’s not necessary.

In a medium mixing bowl, beat the cream cheese, sugar, and milk until it is smooth. Fold in half of the Cool Whip. Spread the mixture on top of the graham cracker crust. Top the cream cheese mixture with the blueberries. Beat the pudding and milk together for 2 minutes. Let the pudding set for a few minutes before pouring it over the blueberries. Refrigerate for 30 minutes before topping with the remaining Cool Whip and garnishing with blueberries.

Serves 18.

Nutrition:

Substitutions:

Any berry can be substituted for the blueberries. Peaches are also good.

Recipe courtesy of Sharon Gibbons

View my review of this recipe.

Ingredients:

• 3/4 cup sugar, plus 1 tablespoon
• 3/4 cup water
• 2 tablespoons freshly squeezed lemon juice, divided
• 1 vanilla bean, scraped
• 4 medium peaches, peeled, pitted, and cut in half
• 8 ounces frozen raspberries, thawed
• Vanilla ice cream, for serving

Directions:

Preheat a grill to medium-high heat.

Place 3/4 cup sugar, water, 1 tablespoon of the lemon juice, and the seeds from the vanilla bean into a small saucepan and set over high heat. Bring the mixture to a boil and boil for 1 to 2 minutes. Remove from the heat. Add the peaches; spooning the sauce over them. Set aside.

Place the raspberries, the remaining 1 tablespoon of lemon juice, and 1 tablespoon sugar into the bowl of a food processor and puree. Pass the mixture through a fine mesh sieve into a small bowl. Cover and set in the refrigerator.

Once the grill is hot, place the peaches over direct heat and grill on each side for 3 to 4 minutes or until they are tender. Remove from the heat to a container with the syrup and cover with aluminum foil for 5 minutes.

To serve, place the ice cream into 4 bowls and top each bowl with 2 peach halves. Drizzle each bowl with the raspberry sauce and serve immediately.

Makes 4 servings.

Nutrition:

Substitutions:

I used vanilla extract instead of a vanilla bean.

Recipe courtesy of Alton Brown

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Ingredients:

• 2 1/2 cups sugar
• 1/4 cups butter
• 5 ounces evaporated milk
• 7 ounces marshmallow creme
• 6 ounces white chocolate chips

Directions:

Combine sugar, butter, milk and marshmallow creme in 2 quart microwave safe bowl. Microwave on high 3 minutes. Stir well. Continue to microwave 2 to 3 minutes more or until mixture boils. Reduce power to 50% and microwave 5 minutes. Mixture should be a light almond color. Add white chocolate chips and stir until melted. Pour into buttered 8 inches square pan and allow to cool completely.

Makes 64 (1 inch) pieces.

Nutrition:

Substitutions:

Recipe courtesy of www.freecookingrecipes.net

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Ingredients:

• 2 cups sugar
• 4 tablespoons cocoa
• 1 stick butter
• 1/2 cup milk
• 1 cup peanut butter
• 1 tablespoon vanilla
• 3 cups oatmeal
• Waxed paper

Directions:

Microwave butter, milk, cocoa and sugar in large bowl on high for 3 minutes. Stir, microwave for 2 more minutes. Add peanut butter, stir until melted. Add oats and vanilla and stir. Drop by spoonfuls onto wax paper and then cool until hardened.

Makes 3 1/2  dozen cookies.

Nutrition:

Substitutions:

Recipe courtesy of www.cooks.com

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Ingredients:

• 1 cup butter, plus more for greasing pan
• 1 cup peanut butter
• 1 teaspoon vanilla
• 1 pound powdered sugar

Directions:

Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

Yields 64 (1-inch) pieces.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown

View my experience with this recipe.

Ingredients:

• 5 ounces soft caramel candies, 24 pieces, unwrapped
• 1/2 cup unsalted dry roasted peanuts
• 1/4 cup white chocolate chip morsels, 2 handfuls
• 1 1/4 cups sweetened coconut flakes
• Vegetable cooking spray

Directions:

Line a 8 by 8-inch square microwave safe dish with plastic wrap allowing the wrap to come over the sides. Spray the prepared dish with cooking spray.

Spray a medium size, microwave safe bowl with cooking spray. To the prepared bowl, add the caramel candies, peanuts, white chocolate and 1/2 cup of the coconut. Give it a stir to combine. set the microwave for 1 minute 30 seconds on HIGH. Place the bowl in the microwave and cook 1 minute. Stop the microwave, stir the mixture, return to microwave to cook 30 seconds longer. Remove the mixture and stir. Scrape it into the prepared square pan. Flatten the mixture with a rubber spatula evenly. Cover the top of the candy with remaining coconut, using the rubber spatula to press it in slightly. If the mixture is too firm on top for the coconut to stick, place the mixture back in the microwave for 10 seconds, then resume pressing the coconut into the candy.

Allow the candies to cool completely. Remove the entire block, using the plastic wrap to help you pull it out. Using a sharp knife, cut candy into small, 1-inch squares.

Makes 64 pieces.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray