Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

Cake:

• Cocoa powder, for dusting
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 5 ounces unsweetened chocolate
• 1 cup unsalted butter
• 1 1/4 cups strong coffee or espresso
• pinch of salt
• 2 cups granulated sugar
• 4 tablespoons bourbon or whiskey
• 2 eggs, lightly beaten
• 2 teaspoons vanilla extract
• 2 cups sweetened dried coconut

Filling:

• 1 cup evaporated milk
• 1/2 cup light brown sugar, packed
• 1/2 cup unsalted butter
• 3 ounces semisweet chocolate
• 1 egg yolk, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups pecans, chopped
• 1 cup miniature marshmallows

Topping:

• 1 1/2 cups double cream
• 1 teaspoon vanilla extract

Directions:

For the Cake:

Preheat the oven to 350 degrees. Grease two 9-inch cake pans and dust bottoms and side with cocoa. Sift the flour and baking powder into a bowl. In a saucepan over low heat, melt the chocolate, butter, coffee, salt, and sugar, stirring occasionally until the mixture is smooth and the sugar as dissolved. Stir in the bourbon or whisky. Pour the chocolate mixture into a bowl and cool slightly. With an electric mixer on medium speed, beat in the eggs and vanilla. Decrease the speed and beat in the flour mixture. Stir in the coconut. Pour into the prepared pans.

Bake for 25 to 30 minutes, until a skewer inserted in the center comes out with just a few crumbs attaches. Do no over bake or the cake will be too dry. Let cool on a wire rack for 10 minutes. Remove cakes from the pans and place on a wire rack to cool completely.

For the filling:

Combine the evaporated milk, sugar, butter, chocolate, eggs yolks, and vanilla in a large heavy bottom saucepan. Cook over medium heat, stirring frequently, for 8-10 minutes, until the chocolate is melted and smooth and the batter is thick enough to coat the back of a wooden spoon; do no boil or the mixture will curdle. Remove from the heat and stir in the nuts and marshmallows, stirring until melted. Refrigerate until thick enough to spread, stirring occasionally to prevent a skin from forming.

For the topping:

In a medium bowl, whip the cream and the vanilla until firm peaks form.

To assemble the cake:

With a serrated knife, slice both cake layers in half horizontally, making four layers. Spread each of the bottom cake layers with half of the chocolate nut filling and cover each bottom half with its respective top layer. Place one filled cake layer on a serving plate an spread with half of the whipped cream. Top with the second filled cake layer and spread with the remaining cream, swirling it to form an attractive pattern.

Serves 8-10 people.

Nutrition:

Substitutions:

I used dark brown sugar and walnuts in place of the pecans to make the chocolate nut filling. I also made this into a two layer cake, omitted the whipped cream topping. I used the chocolate nut filling in between the cake layers and also as the topping. The cakes baked in less than 25 minutes, around 22 or 23 minutes.

Recipe courtesy of Cakes & Cake Decorating, Step by Step

Read my review of this recipe.

Ingredients:

• 1/4 cup good olive oil
• 1 1/2 cups chopped yellow onion (2 onions)
• 2 red bell peppers, cored and sliced into 1/2-inch strips
• 2 tablespoons minced garlic (4 to 6 cloves)
• 2 cups white basmati rice
• 5 cups good chicken stock, preferably homemade
• 1/2 teaspoon saffron threads, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/3 cup licorice-flavored liqueur (recommended: Pernod)
• 1 1/2 pounds cooked lobster meat
• 1 pound kielbasa, sliced 1/4 to 1/2-inch thick
• 1 (10-ounce) package frozen peas
• 1 tablespoon minced fresh flat-leaf parsley leaves
• 2 lemons, cut into wedges

Directions:

Preheat the oven to 425 degrees F.

Heat the oil in a large ovenproof Dutch oven. Add the onions and cook over medium-low heat for 5 minutes, stirring occasionally. Add the bell peppers and cook over medium heat for 5 more minutes. Lower the heat, add the garlic, and cook for 1 minute longer. Stir in the rice, chicken stock, saffron, red pepper flakes, salt, and pepper and bring to a boil. Cover the pot and place it in the oven. After 15 minutes, stir the rice gently with a wooden spoon, and return it to the over to bake uncovered for 10 to 15 more minutes, until the rice is fully cooked.

Transfer the paella back to the stove top and add the licorice-flavored liqueur. Cook the paella over medium heat for 1 minute, until the liqueur is absorbed by the rice. Turn off the heat and add the lobster, kielbasa, and peas and stir gently. Cover the paella, and allow it to steam for 10 minutes. Sprinkle with the parsley, garnish with lemon wedges, and serve hot.

Serves 6.

Nutrition:

Substitutions:

I made several changes to this recipe:

• Cut down the olive oil to 2 tablespoons
• Used risotto rice in place of basmati rice
• Used canned chicken stock (low sodium)
• Cut down the salt and pepper to a half teaspoon of each
• Omitted the liquor
• Substituted shrimp for lobster
• Used turkey polish kielbasa
• I cooked the dish entirely on the stove top. After the liquid came to a boil, I covered it, turned the heat to low, and simmered for 15 minutes. I then uncovered the pot and let cook for another 5 minutes, until the liquid was absorbed. Then I added the shrimp, kielbasa, and peas, covered the pot again, and turned off the heat.

Recipe courtesy of Ina Garten

Read my review of this recipe.

Ingredients:

• 1 cup elderberries
• 1 cup water
• 1 cup sugar
• 3 tablespoons clear gel, dissolved in 1 tablespoon water
• 1/2 cup margarine
• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1/4 teaspoon vanilla

Directions:

Cook elderberries, sugar, water and clear gel until thickened.

Melt margarine in bottom of 8×8 pan.

Mix together flour, sugar, baking powder and salt. Add milk and vanilla. Stir to mix.

Pour berry mixture into pan and drop flour mixture on top by spoonfuls.

Bake 350 for 35 to 40 minutes, or until top if browned and filling is bubbly. Serve warm with ice cream.

Serves 8.

Nutrition:

Substitutions:

I used about 3 tablespoons of corn starch instead of the clear gel. Also, I suggest putting a baking sheet under the pan in the oven because the cobbler has a tendency to cook over.

Recipe courtesy of www.recipecircus.com

Read my review of this recipe.

Ingredients:

• 1 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 8 cups fresh tomatoes, peeled, cored, and chopped
• 3 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon dried basil
• 1 bay leaf
• 1/2 to 1 teaspoon sugar, to taste
• Salt, to taste

Directions:

In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 2 hours.

Makes about 5 cups of sauce.

Nutrition:

Substitutions:

This sauce was excellent in these Portobello Mushroom Rollups.

My own concoction.

Read my review of this recipe.

Ingredients:

• 1 pound powdered sugar
• 4 ounces cream cheese
• 1/2 cup butter or margarine
• 1 teaspoon vanilla
• 5 tablespoons peanut butter
• 1/4 cup milk

Directions:

In a large bowl, add all the icing ingredients and beat until smooth and creamy. Add extra milk if necessary.

Makes enough icing for one 9×13 cake.

Nutrition:

Substitutions:

I added probably a cup of peanut butter. Goes great with Wacky Cake or Double Chocolate Cake.

Recipe courtesy of SuAnn Ritter.

Read my review of this recipe.

Ingredients:

• 1 red bell pepper, sliced into rings
• 1 medium onion, sliced into rings
• 4 cloves garlic, crushed
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• 8 ounces cream cheese
• Kosher salt
• Freshly ground black pepper
• Challah, foccacia, or pita bread, for serving

Directions:

Preheat oven to 400 degrees F.

Place the bell pepper, onion, garlic, zucchini, and olive oil in a medium mixing bowl and toss until the vegetables are coated. Spread the vegetables evenly on sheet pan lined with foil and place to the oven. Roast, tossing occasionally, until they are soft and are beginning to turn brown around the edges, approximately 45 minutes. Remove from the oven and cool completely.

Place the vegetables in the bowl of a food processor along with the cream cheese and process until well combined and spreadable; do not process until completely smooth.
Taste and season with salt and pepper, if desired. Spread on soft bread, such as challah, foccacia, or pita bread. Store in the refrigerator in an airtight container for up to 1 week.

Makes 1 3/4 cups.

Nutrition:

Substitutions:

Roasting time for me was only 15 minutes.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 1 pound boneless sirloin steak
• 1 tablespoon vegetable oil
• 1 teaspoon corn starch
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1/4 teaspoon pepper
• 3 small tomatoes, cut into wedges
• 2 medium green peppers, sliced into thin strips
• 1 medium onion, diced
• 1 teaspoon finely minced ginger root
• 1 teaspoon garlic powder
• 1 cup beef broth
• 2 tablespoons corn starch
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 5 tablespoons vegetable oil

Directions:

In a bowl or bag, mix together the first 6 ingredients (including the beef slices). Refrigerate for 30 minutes.

In another bowl, mix beef broth, 2 tablespoon corn starch, 2 tablespoons soy sauce, and sugar. Stir to combine and then set aside.

Add 3 tablespoons of oil to a wok over medium heat. Add onion, ginger root, and garlic. Saute for 1 minute and then add beef mixture. Continue to cook until beef is cooked through. Remove beef mixture from wok.

Add the remaining 2 tablespoons of oil to the wok. Add the peppers and stir fry for 2 minutes. Add the tomatoes and stir fy for another minute. Add the beef broth mixture and stir until bubbly and thickened. Add the beef mixture back to the wok and cook another minute until heated through. Serve over rice.

Serves 4.

Nutrition:

Substitutions:

I used chicken in place of the steak and chicken broth in place of the beef broth. I omitted the salt from the meat marinade. I also used fresh garlic in place of the garlic powder and omitted the ginger root.

Recipe courtesy of Kelly Tinari.

Read my review of this recipe.

Ingredients:

• 3 cups rotini pasta, cooked and drained
• 1 cup diced cooked ham or pepperoni
• 1 cup diced tomatoes
• 4 ounces Monterey Jack cheese, cubed
• 1 cup diced cucumber
• 1 cup diced red pepper
• 3/4 cup zesty Italian salad dressing

Directions:

Toss all ingredients except dressing in a large bowl. Add dressing and mix lightly. Cover and refrigerate several hours or until chilled.

Serves 6.

Nutrition:

Substitutions:

I used a combination of red and green peppers. In place of the tomatoes, I used a combination of red onion and celery.

Recipe courtesy of www.kraftfoods.com

Read my review of this recipe.

Ingredients:

• 1 1/4 cups (9 ounces) dried black beans, rinsed, soaked overnight, and drained
• 3 cups water
• 1 bay leaf
• 2 plum tomatoes, peeled, seeded, and diced
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon wine vinegar
• 1 chipotle chili in adobo sauce, minced
• 1 3/4 teaspoons ground cumin
• 1 teaspoon salt
• 1 1/2 tablespoons canola oil
• 1/2 red bell pepper, seeded and chopped
• 1/2 cup cooked brown rice
• 1/4 cup chopped pecans
• 1 green onion, thinly sliced
• 1 egg, lightly beaten
• 3/4 cup fresh whole-grain bread crumbs
• 6 whole-grain hamburg buns
• 6 slices tomato
• 6 slices red onion
• 3 Bibb lettuce leaves, halved

Directions:

In a large saucepan over high heat, combine the beans, water, and bay leaf. Bring to a boil. Reduce the heat to low, cover partially, and simmer until the beans are tender, 60-70 minutes. Drain and discard the bay leaf.

While the beans are cooking, combine the tomatoes, half of the onion, half of the garlic, the tomato paste, vinegar, chipotle chili, 3/4 teaspoon of the cumin, and 1/4 teaspoon of the salt in a small saucepan over medium-high heat. Bring the mixture to a boil. Reduce the heat to medium and simmer uncovered, stirring occasionally, until the liquid is reduced and the mixture is a thick sauce, about 5 minutes. Set the chipotle ketchup aside to cool.

In a frying pan, heat 1/2 tablespoon of the canola oil over medium heat. Add the remaining onion and saute until soft and translucent, about 4 minutes. Add the bell pepper and the remaining garlic and saute until they begin to soften, about 3 minutes. Stir in 1/4 teaspoon of the salt, transfer the mixture to a bowl and let cool. Set the pan aside.

In a foot processor, combine the drained beans, the onion mixture, the brown rice, pecans, green onion, the remaining teaspoon of cumin, and the remaining 1/2 teaspoon salt. Pulse several times until the mixture is coarsely pureed. Fold in the beaten egg and bread crumbs. Form the mixture into patties each 3/4 inch thick.

In the same pan used for the onion mixture, heat the remaining 1 tablespoon canola oil over medium-high heat. Add the patties and cook, turning one, until nicely browned on both sides and heated though, 7 to 9 minutes total.

Serve each burger on a bun topped with 1 tomato slice, 1 onion slice, 1/2 lettuce leaf, and a dollop of the ketchup.

Makes 6 burgers.

Nutrition:

Calories: 389, total fat: 11 g, saturated fat: 1 g, sodium: 791 mg, cholesterol: 35 mg, carbs: 59 g, fiber: 15 g, protein: 16 g

Substitutions:

Instead of dried black beans, I used two 15 ounce cans of black beans, drained and rinsed (saves a lot of time). I used a sweet onion in place of a yellow onion. For the bread crumbs, 3/4 cup is equal to about 2 slices of bread.

Recipe courtesy of The New Mayo Clinic Cookbook: Eating well for Better Health

Read my review of this recipe.

Ingredients:

• 2 cans (14.5 ounces each) chicken broth
• 1 medium onion, diced
• 2 celery stalks, chopped
• 4 medium carrots, chopped
• 10 ounces kielbasa, sliced
• 1 large potato, diced
• 3 medium tomatoes, peeled and chopped
• 1 large zucchini, halved and sliced
• 4 strips bacon, fried and crumbled (optional)
• Water, salt, and pepper, as needed

Directions:

Add all ingredients to a large soup pot and cook over low heat for about one hour, or until tender.

Serves 4-6 people.

Nutrition:

Substitutions:

I omitted the bacon from the recipe. I added about 2 cups of water.

Recipe courtesy of Steve Shoemaker.