Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 1 3/4 cups sugar
  
• 1/4 teaspoon salt
  
• 1 cup cake flour, sifted
  
• 12 egg whites (the closer to room temperature the better)
  
• 1/3 cup warm water
  
• 1 teaspoon orange extract, or extract of your choice
  
• 1 1/2 teaspoons cream of tartar

Directions:

Preheat oven to 350 degrees F.
In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.
In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.
Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).
Cool upside down on cooling rack for at least an hour before removing from pan.

Nutrition:

Substitutions:

These can be made into mini cakes as well (bake about 20 minutes).

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 3/4 cup packed basil leaves, washed and dried
  
• 1/2 teaspoon dijon mustard
  
• 3 tablespoons white wine vinegar
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon pepper
  
• A pinch of sugar
  
• 1 tablespoon extra virgin olive oil
• 5 ears corn, husked
  
• 1 pint cherry tomatoes, halved
• 1/2 cup red onion, finely diced
  

Directions:

Combine all vinaigrette in a food processor and process until the basil is finely chopped. Preheat the grill (or grill pan). Arrange the corn in one layer on a rack set 4 inches from the glowing coals (or on a grillpan) and grill, turning 4 times, for 3 minutes on a side. Remove corn from grill and cool. Cut kernels from the cobs and mix with enough vinaigrette to cover generously. Stir in tomatoes and onions. Season to taste with salt and pepper and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Gourmet Magazine.

Read my review of this recipe.

Ingredients:

Dough:

• 4 large egg yolks, room temperature
• 1 large whole egg, room temperature
• 2 ounces sugar, approximately 1/4 cup
• 3 ounces unsalted butter, melted, approximately 6 tablespoons
• 6 ounces buttermilk, room temperature
• 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
• 1 package instant dry yeast, approximately 2 1/4 teaspoons
• 1 1/4 teaspoons kosher salt
• Vegetable oil or cooking spray

Filling:

• 8 ounces light brown sugar, approximately 1 cup packed
• 1 tablespoon ground cinnamon
• Pinch salt
• 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons

Icing:

• 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
• 3 tablespoons milk
• 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Directions:

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.

Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.

Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Invert the rolls onto a serving platter, spread the icing over the rolls, and serve immediately.

Makes 12 rolls.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 1 cup sugar
• 1 cup water
• 3 tablespoons corn starch
• 1/4 teaspoon salt
• 1/4 cup orange or peach jello powder (1/2 small box)
• 4 cups diced peaches (about 4 peaches)
• 9-inch pie shell, baked and cooled

Directions:

Combine the sugar, water, cornstarch, and salt in a saucepan and place over medium heat. Bring a boil. Stir constantly for 2 to 3 minutes, until thickened. Remove from the heat and stir in the jello powder. Allow to cool while preparing the peaches.

To easily remove the skins from the peaches, place in a large pot of boiling water for 30 seconds. Remove the peaches, and the skin should peel right off. Once peeled, cut the peaches in half, remove the pit, and dice.  Four peaches should yield about 4 cups, enough for a 9-inch pie. Although you can use any pie shell, this recipe has never failed me (hence the name). Once the peaches are diced and the filling has cooled slightly, mix the two together and then pour into the pie shell. Cover with plastic wrap and place in the refrigerator at least 4 hour or overnight. This pie is best when eaten within 24 hours. After that, the crust tends to get a little soggy.

Serve with whipped cream.

Nutrition:

Substitutions:

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 1 teaspoon oil
• 2 medium carrots, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 6 ounces portobello mushrooms or cremini mushrooms, chopped
• 4 garlic cloves, minced
• 15 ounces red beans or black beans, rinsed and drained
• 2 cups cooked brown rice
• 14-1/2 ounces diced tomatoes, drained
• 1/4 cup shredded Asiago or Parmesan cheese

Directions:

In a large nonstick skillet, heat oil over medium heat; saute the carrots, onion and peppers for 10 minutes. Add mushrooms and garlic; saute 1-2 minutes longer or until vegetables are tender.
Stir in the beans and rice. If dry, add some chicken stock or water. Reduce heat and simmer for 10 minutes. Stir in tomatoes; heat through. Just before serving, sprinkle with cheese.

Serves 4.

Nutrition:

Substitutions:

Adapted from Taste of Home.

Read my review of this recipe.

Ingredients:

• 4 portobello mushroom caps
  
• 2 tablespoons Worcestershire sauce
• 2 tablespoons balsamic vinegar
• 1 pound lean ground beef
  
• 1 small onion, chopped
  
• 2 cloves garlic, chopped
  
• 1 jalapeno, seeded and chopped
  
• 2 tablespoons tomato paste
  
• 2 tablespoons dark chili powder
• 1 tablespoon steak seasoning blend
• 4 slices cheddar cheese
• 2 roasted red peppers, drained or 1 bell pepper
  
• 2 tablespoons chopped cilantro leaves or flat-leaf parsley or 1 teaspoon coriander
  

Directions:

Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Combine Worcestershire sauce with balsamic vinegar, and brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.

Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.

If using roasted red peppers, grind the roasted red peppers in a food processor with cilantro, parsley, or coriander. If using a bell pepper, slice into strips and grill along side the burgers. Once grilled, grind in a food processor  with cilantro, parsley, or coriander.

To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted peppers into the cavity. Top with a chili-smoked cheese burger.

Serves 4.

Nutrition:

Substitutions:

I used ground turkey to make the burgers.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 1/2 seedless cucumber, also known as English cucumber
  
• 2 vine ripe tomatoes, seeded
  
• 1 green bell pepper, seeded
  
• 1/2 red onion, peeled
  
• 4 ribs celery from the heart, including leafy tops
• 1 tablespoon red wine vinegar
  
• 1 lime or 1/2 lemon, juiced
  
• 1/2 teaspoon chili powder
  
• 1 tablespoon olive oil
  
• Coarse salt and freshly ground black pepper

Directions:

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Combine vinegar, lime or lemon juice and chili powder in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 2 tablespoons butter
• 2 pounds sweet onions, about 6 cups, chopped
• 1/4 cup sugar
• 3/4 cup hot water
• 1 tablespoon beef bouillon granules
• 1 cup (4 ounces) shredded Swiss cheese
• 40 mini phyllo shells

Directions:

In a large skillet, melt 2 tablespoons butter over medium heat. Add onions and sugar. Cook over medium heat for 30 minutes or until the onions are golden brown, stirring frequently. Stir in water and bouillon. Bring to a boil. Reduce heat; simmer, uncovered, for 10 to 15 minutes or until liquid has evaporated. Remove from the heat; stir in cheese.
Place phyllo shells on a baking sheet. Spoon about 1 tablespoon onion mixture into each shell. Bake at 375° for 5 to 10 minutes or until golden brown. Serve warm.

Nutrition:

Substitutions:

The filling can be made a day ahead and refrigerated until needed. These can also be served at room temperature. If you are serving them immediately, there is no need to bake them. Just thaw the shells and fill with the hot filling. If they will be sitting for more than an hour, they tend to get a little soft though so baking helps keep the shells crisp.

Recipe courtesy of Taste of Home.

Read my review of this recipe.

Ingredients:

• 3 cloves garlic, finely chopped
• 1 tablespoon grill seasoning
• 1 tablespoon paprika
• 1 tablespoon cumin
• 1 tablespoon Worcestershire sauce
• 2 tablespoons red wine vinegar
• 1/2 tablespoon extra-virgin olive oil
• 1 pound flank steak
• 1 pound red potatoes
• 1 leek, trimmed of tough tops
• 4 slices bacon, chopped
• 1/2 cup chicken stock
• 1 tomato, seeded and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup sour cream, to pass at table

Directions:

Mix garlic, steak seasoning, smoked paprika, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.

Cut potatoes into small pieces. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.

Heat a grill pan or outdoor grill to high heat.

Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.

Grill flank steak 6 to 7 minutes on each side.

Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.

Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.

Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

Serves 4.

Nutrition:

Substitutions:

Excellent steak marinade!

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

Pasta Salad:

• 4 ounces whole wheat pasta
• 1 tablespoon Parmesan cheese
• 2 cups cucumber, defrosted
• 1/2 pint grape tomatoes
• 1 tablespoon walnuts
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Pesto:

• 1 tablespoon walnuts
• 1 tablespoon garlic, (3 cloves)
• 1 cup basil, packed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon olive oil
• 2 tablespoons chicken stock
• 1 tablespoon Parmesan cheese
• 2 ounces frozen spinach, defrosted and squeezed dry
• 1 tablespoons lemon juice
• 1 tablespoon mayonnaise

Directions:

Cook pasta according to package directions. Drain and cool.

To make the pesto, place the walnuts and garlic in the bowl of a food processor. Process for 15 seconds. Add the basil leaves, salt, and pepper. Add the oil and chicken stock and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Add the spinach, lemon juice, and mayo and puree.

Add the pesto mixture to the cooled pasta and then add the Parmesan, cucumber, tomatoes, salt, and pepper. Mix well, season to taste, and serve at room temperature.

Serves 2 as a main dish.

Nutrition:

Substitutions:

Recipe adapted from Ina Garten