Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1/4 cup cornmeal
• 1/4 cup buckwheat flour
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup non fat plain yogurt
• 1 eggs
• 1 tablespoon honey
• 1 teaspoon extract
• 1 cup frozen raspberries, thawed with juice

Directions:

In a large bowl, combine cornmeal, buckwheat and whole wheat flours, baking powder, baking soda and sea salt. In a separate bowl, whisk together yogurt, eggs, honey, and vanilla. Add to dry ingredients. Stir in the raspberries with their juice. If necessary, thin the batter with a little water.

Follow waffle iron instructions to cook waffles.

Makes 6 waffles (using 1/2 cup batter for each waffle).

Nutrition:

Substitutions:

I like these served with vanilla yogurt, a drizzle of honey, and a little granola for crunch.

Recipe courtesy of Mr Breakfast.

Read my review of this recipe.

Ingredients:

• 1 medium onion, diced
• 2 tablespoons butter
• 1 tablespoon sugar
• 1/4 cup warm water
• 1 tablespoon yeast
• 1/2 cup milk, scalded and cooled
• 2 eggs
• 4 tablespoons butter, softened
• 2 tablespoons sugar
• 1 teaspoon salt
• 3 cups flour
• Topping: sesame seeds, poppy seeds, Parmesan cheese, herbs, ect…

Directions:

Cut the onion into a fine dice and set aside. Melt the butter in a frying pan, add the onion, and saute over medium low heat for 15 to 20 minutes, or until the onion is very soft and light brown. Stir in the sugar and saute an addition 5 minutes. Let cool to room temperature.

In a mixing bowl, dissolve the yeast in the warm water. Add the milk, 1 egg, butter, sugar, salt, and flour. Stir  to combine, then knead the dough until it’s smooth and elastic - 5 to 10 minutes. Place the dough in a lightly greased bowl, turning to coat all sides, cover it with lightly greases plastic wrap, and let the dough rise until it’s double in bulk, about 2 hours.

Punch the dough down, and knead in the sauteed onions. Shape the dough into a ball, and let it rest for 10 minutes. Divide the dough into 9 equal portions. If making hamburger rolls, shape dough into disks about 3 1/2 inches across and 3/4 inches thick. If making hotdog rolls, shape dough into cylinders about 4 inches in length. Place rolls on a baking sheet about 1 inch apart. Make an egg wash by beating the remaining egg with a little water and brush it on top of the rolls. Sprinkle with desired topped. Cover them with lightly greased plastic wrap, and set aside to rise about 1 1/2 hours.

Bake the rolls in a preheated oven at 350 degrees for 20 minutes, or until they are golden brown. Remove from the oven and cool on a wire rack.

Nutrition:

Substitutions:

Recipe courtesy of King Author Flour.

Read my review of this recipe.

Ingredients:

• 1 3/4 cups flour
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 cup peanut butter
• 1/4 cup shortening *OR: increase peanut butter to 3/4 c.*
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 eggs
• 1 cup (about 3) mashed ripe bananas
• 1/4 cup chopped peanuts (optional)

Directions:

Spray a loaf pan with non-stick spray. Preheat oven to 350 F.
In a medium bowl, sift together the flour, salt, baking soda, and baking powder. Set aside.
In a large bowl, cream together the peanut butter, shortening, and sugars (about 2 minutes). Add eggs one at a time, beating until well incorporated. Stir in mashed bananas, and mix well. Add dry ingredients, and finally nuts if using.
Pour batter into loaf pan, and bake for 50-60 minutes (until a toothpick comes out clean). Allow to cool before slicing. Great with a thick slather of peanut butter.

Nutrition:

Substitutions:

I used all peanut butter (no shortening) and baked the bread in 4 mini loaf pans.

Recipe courtesy of Cast Sugar.

Read my review of this recipe.

Ingredients:

• Flour, for coating
• 1 egg, beaten with a splash of water
• 1 cup breadcrumbs
• 1 teaspoon garlic powder
• Zest and juice of 1 lemon, divided
• 2 tablespoons flat-leaf parsley, finely chopped
• 1 tablespoon sesame seeds
• 1 8-ounce log plain goat cheese, well-chilled
• 5 tablespoons extra virgin olive oil, divided
• 2 tablespoons Dijon mustard
• Salt and ground black pepper
• 1 heart romaine, chopped
• 2 cups beet greens, coarsely chopped or baby arugula

Directions:

Set up three dishes on the counter: Fill the first with flour, the second with the egg and the third with a combination of the breadcrumbs, garlic powder, lemon zest, parsley and sesame seeds.

Slice the goat cheese into four equal-sized sections then slice each of those sections into four discs, giving you 16 pieces total. Coat each piece in flour, then in egg, then in the breadcrumb mixture. Once they’re all coated, set them aside while your pan heats up.

Place a nonstick skillet over medium heat with about 2 tablespoons of the oil. Once the oil is hot, place the coated discs of goat cheese into the pan and cook until golden brown, about 2 minutes per side (be very careful when you’re turning them over so that you don’t puncture the breading or all of your cheese will spill out). Remove the discs from the pan onto a paper towel-lined plate and let them drain while you make your salad.

In the bottom of a large salad bowl, combine the lemon juice with the Dijon mustard and whisk in 3 tablespoons oil. Season the dressing with salt and ground black pepper. Add the greens to the bowl and give everything a good toss. Top the salad with the fried goat cheese and serve.

Serves 4.

Nutrition:

Substitutions:

Excellent served with Sweet Red Drunken Pasta.

Placing the cheese in the freezer for half hour or an hour makes it a lot easier to slice evenly. Also, the cheese can be coated and placed in the freezer until you are ready for them.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1 bottle dry red wine
• 1 to 1 1/2 pounds red beets
• 1 tablespoons extra virgin olive oil
• 3 large cloves garlic, grated or finely chopped
• Salt and ground black pepper
• 1/2 pound spaghetti
• 3 to 4 tablespoons chopped parsley or chives, for garnish
• Grated Parmigiano Reggiano, for garnish

Directions:

Place a large pasta pot over high heat and fill it with the wine (add additional water as needed to fill it up to your normal level for preparing pasta). Salt the liquid liberally and bring it to a boil.

Clean the stem and root ends of the beets and reserve the greens. (Rub your hands with a little oil so the beets will not stain your hands and work on a rubber board so they don’t stain your counter.) Peel the beets with a vegetable peeler then grate them with a box grater.

Give your hands a good wash then place a large skillet over medium heat with the oil. When the pan is hot, add the beets and garlic, and sauté until the beets are tender, about 10 minutes.

Once the beets go into the pan, drop your pasta into the boiling water and prepare it to al dente according to package directions. When the pasta is ready to be drained, reserve a mugful of the starchy colored cooking water and then drain the pasta.

Add a few splashes of the reserved water to the beets and toss the pasta into the pan with them. Season everything up with salt and ground black pepper, then turn it out into a serving dish and garnish with the chopped herbs and cheese.

Serves 4.

Nutrition:

Substitutions:

Use up the beet greens with this great Fried Goat Cheese salad.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 30 Oreo cookies, crushed
• 5 tablespoons butter, melted
• 32 ounces cream cheese, at room temperature
• 1 cup sugar
• 3 eggs
• 1 cup sour cream, at room temperature
• 1 tablespoon instant coffee dissolved in 2 tablespoons hot water, cooled
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 12 ounces semi-sweet chocolate, melted and cooled

Directions:

Preheat oven to 350 degrees.

Combine the Oreo cookie crumbs and the butter. Mix well and press mixture into a 9-inch springform pan. Set aside.

In a medium sized bowl, beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until smooth. Stir in sour cream, coffee, vanilla, and salt. Add the melted chocolate and beat briefly on low speed to combine. Pour mixture into prepared crust.

Bake in the center of oven at 350 degrees for 15 minutes. Lower the temperature to 200 degrees and continue to bake for 2 hours (or until cheesecake is almost set). Turn the oven off, but leave the cheesecake in the oven with the oven door closed for 2 more hours. Remove from the oven and refrigerate overnight.

Nutrition:

Substitutions:

Recipe courtesy of All Recipes.

Read my review of this recipe.

Ingredients:

• 1/2 pound ground beef
  
• Salt and pepper
  
• 1 tablespoon Worcestershire sauce
• 1 small onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 tablespoon chili powder
  
• 1 tablespoon cumin
• 1 (15-ounce) can tomato sauce
  
• 8 beef franks
  
• 1 tablespoon butter
• 8 hot dog buns, toasted
  
• For garnish: shredded cheese, minced onions, mustard
  

Directions:

Heat a skillet over medium high heat. Add meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low. Simmer for 10 minutes, or until the chili sauce has thickened.
Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and add dogs to pan, browning and crisping the casings.

Serve immediately on buns with chili sauce and desired garnishes.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 4 garlic cloves
  
• 2 cups or 15 ounces canned chickpeas, drained, liquid reserved
  
• 1  teaspoon kosher salt
  
• 1/3 cup tahini (sesame paste)
  
• 1 lemon, zested and juiced
• 2 tablespoons water or liquid from the chickpeas
• Paprika and extra-virgin olive oil, for garnish (optional)

Directions:

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it’s minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and garnish with paprika and a drizzle of olive oil. Serve chilled or at room temperature.

Makes about 2 1/2 cups.

Nutrition:

Substitutions:

Peanut butter can be substituted for the tahini.

Recipe adapted from Ina Garten.

Read my review of this recipe.

Ingredients:

Cake:

• 1 cup strong coffee
• 1 cup (2 sticks) unsalted butter
• 3/4 cup unsweetened cocoa powder
• 2 cups all purpose flour
• 2 cups sugar
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 2 large eggs
• 2/3 cup sour cream

Filling:

• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 cup semi-sweet chocolate chips or 1 cup chopped, toasted pecans

Directions:

Preheat oven to 350°F. Grease and flour a bundt pan.

Bring coffee and butter to a simmer in heavy saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan.

Beat together cream cheese and sugar until fluffy. Add egg and vanilla and mix well. Stir in chocolate chips or pecans. Spoon this mixture into the center of the cake batter. Keep this mixture away from the sides of the pan. Swirl with a knife.

Bake for 40 to 45 minutes. Cool in pan for 10 to 15 minutes. Then, remove the cake from the pan to cool completely.

Nutrition:

Substitutions:

A boxed devil’s food cake can be used in place of the homemade chocolate cake. Just prepare it according to the package directions.

Recipe adapted from Bake or Break.

Read my review of this recipe.

Ingredients:

• 3 tablespoons unsalted butter
• 2 large garlic cloves, finely chopped
• 2 ounces thinly sliced prosciutto, cut into stripes
• 1 can (28 ounces) Italian peeled tomatoes, drained and chopped
• 1/2 teaspoon crushed red pepper
• 1/2 cup heavy cream
• 1/4 cup vodka
• Salt, to taste
• 1 pound penne pasta
• 1/2 cup freshly grated Parmigiano-Reggiano

Directions:

In a skillet large enough to hold the cooked pasta, melt butter over medium heat. Add garlic and cook until golden, about 2 minutes. Stir in prosciutto and cook for 1 minute.

Add tomatoes and crushed red pepper, and simmer for 5 minutes. Stir in the cream and cook, stirring well, for 1 minute. Add the vodka and cook for 2 minutes. Season to taste with salt.

Cook the pasta according to the package directions. Drain pasta, reserving some of the cooking liquid. Add the pasta to the skillet with the sauce and toss until well coated. Add a little of the reserved water if the sauce seems too thick. Add the cheese and toss again.

Serves 4 to 6.

Nutrition:

Substitutions:

Bacon can be substituted for the prosciutto.

Recipe courtesy of Bevin Meade.