Recipes Discovered - Recipes

Read my review of this recipe.

Ingredients:

• 2 orange roughy fillets, about 4 ounces each
• Salt and pepper, to taste
• 2 cloves garlic, minced
• 1/4 cup orange juice
• 1 tablespoon rice vinegar
• 2 tablespoons soy sauce
• 1/2 teaspoon sesame oil
• 1 teaspoon honey
• 1 tablespoon ginger, grated

Directions:

Place the fish on a roasting pan, making foil pouches around the fish to hold the sauce. Season fish with salt and pepper. In a small bowl, combine the garlic, orange juice, vinegar, soy sauce, sesame oil, honey, and ginger. Pour over the fish. Place under the broiler for 5 to 7 minutes, until the fish flakes easily.

Serves 2.

Nutrition:

Substitutions:

Great served with some rice.

My own concoction.

Read my review of this recipe.

Ingredients:

• 3 1/2  cups all purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 large egg
• 1 tablespoon vanilla
• 1 cup milk
• 2 pints blueberries, about 4 cups
• 1/2 cup butter, cold
• 1 cup sugar
• 2/3 cup all purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon

Directions:

Preheat the oven to 375°F. Grease a 9×13 baking pan. Set aside.

Sift together the flour, the baking powder and the salt. Set aside. Cream the butter and sugar until fluffy, about 3 minutes. Beat in the eggs and vanilla. Add the flour mixture in 3 parts, alternating with the milk. Pour batter into the prepared pan. Scatter blueberries on top of batter. Set aside.

Combine the butter, sugar, flour, baking powder, and cinnamon for topping with a fork or your fingers to make crumbly mixture. Sprinkle this over the batter.

Bake for 45 minutes, then test for doneness by gently inserting a fork. If it does not come out clean, give the cake another 5 to 10 minutes to bake.

Cool on a wire rack.

Nutrition:

Substitutions:

I will definitely fold the blueberries into the batter in the future because they didn’t sink as they were supposed to. I might also lower the temperature to 350 since the bottom of the cake was burnt.

The second time I made this recipe, I lessened the flour to 3 1/4 cups, folded the blueberries into the cake batter (after tossing them with 1 tablespoon of flour), and baked the cake at 350 degrees for 1 hour. It turned out perfect!

If baking in a glass dish, lower temperature to 325 degrees.

I tried substituting peaches and blackberries for the blueberries. The cake was still good, but not as spectacular as with blueberries.

Recipe adapted from Sharon Gibbons.

Read my review of this recipe.

Ingredients:

Salad:

• 5 ounces spinach (about 6 cups), watercress, arugula, or other greens
• 1 avocado, sliced or diced and sprinkled with lime juice
• 1 navel orange, peeled and sectioned
• 1/2 red onion (about 1/2 cup), thinly sliced
• 2 tablespoons sunflower seeds or pumpkin seeds

Dressing:

• 1 teaspoon extra virgin olive oil
• 1 teaspoon rice vinegar
• 1 teaspoon honey
• 1 tablespoon orange juice
• 2 teaspoons lime juice or lemon juice
• Pinch of orange, lime, or lemon zest
• Salt, to taste

Directions:

To make the dressing, whisk the oil, vinegar, honey, juice, and zest in a small bowl until well blended; set aside.

For the salad, slice the avocado and sprinkle with lemon or lime juice to prevent it from oxidizing, or turning brown.

On individual plates, add spinach, then top with orange, avocado, onion slices, and seeds. Drizzle with dressing and sprinkle with salt.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Food Blogga.

Read my review of this recipe.

Ingredients:

• Salt
• 8 ounces spaghetti
• 4 clove garlic, minced
• 1 cups heavy cream
• 1/2 cup limoncello
• Zest from 2 lemons
• 1 cup basil leaves (loosely packed), shredded
• Freshly ground black pepper
• 1 cup shredded Parmigiano Reggiano cheese

Directions:

Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the pasta and cook according to package directions. Drain and reserve the pasta in the cooking pot.

While the pasta is cooking, combine garlic, cream, and limoncello over medium-high heat in a medium size saucepan. Bring the mixture to a gentle boil, then reduce the heat and simmer until slightly thickened, about 10 minutes. Add the pasta to the sauce, along with the torn basil and grated lemon zest. Season with salt and freshly ground black pepper and toss to combine. Sprinkle the Parmigiano Reggiano over the pasta.

Serves 4.

Nutrition:

Substitutions:

Sauce will thicken more as the cheese melts into it and it cools so don’t worry if it seems thin to begin with.

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 6 jumbo shrimp, peeled, de-veined and partially butterflied
• Salt and freshly ground black pepper
• 12 sage leaves
• 6 slices prosciutto, unraveled
• 1/2 pint cherry tomatoes, halved
• 1 shallot, minced
• 1 red pepper, chopped
• 1/2 cup basil, chopped
• 2 tablespoons red wine vinegar
• 1 cup spinach leaves

Directions:

Preheat broiler and adjust oven rack 4 to 6 inches from broiler.

Open up the butterflied shrimp and season them with salt and freshly ground black pepper. Place two sage leaves into the slice along the back where the shrimp has been de-veined and butterflied, then wrap each shrimp from head to tail with a slice of prosciutto.

Transfer the wrapped shrimp to a foil lined baking sheet. Add the tomatoes, shallots, and red pepper. Broil for 3 to 4 minutes, flip the shrimp, and broil another 3 to 4 minutes, until the prosciutto is crisp and the shrimp are opaque.

Divide the spinach between two plates and top with the roasted veggies and three shrimp each. Drizzle with vinegar, season with salt and pepper. Scatter the basil on top.

Serves 2.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

Cake:

• 1/2 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon unsweetened cocoa power
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 tablespoon canola oil
• 1 teaspoon vanilla extract

Pudding:

• 1/3 cup sugar
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon instant coffee granules
• 3/4 cup boiling water

Directions:

Preheat oven to 350°.

Combine flour, sugar, cocoa, and baking powder. Add milk, oil, and vanilla, and mix until smooth. Stir in pecans. Pour batter into an ungreased 1-quart casserole dish.

For the pudding, mix sugar, cocoa, and coffee. Gradually stir in boiling water. Pour over cake mixture.

Bake about 30 minutes. Serve warm.

Serves 4.

Nutrition:

Substitutions:

Not a lot of flavor. Strange texture.

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

Salad:

• 1 package (8 ounces) thin rice noodles (vermicelli)
• 2 cups fresh spinach, cut into strips
• 1 large carrot, shredded
• 1/2 cup diced pineapple
• 1 green onion, chopped

SESAME PEANUT DRESSING:

• 1/4 cup unsalted peanuts
• 1/4 cup pineapple juice
• 1/4 cup lime juice (1 lime), plus zest
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon grated ginger

Directions:

Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, and onion.
In a bowl, combine the dressing ingredients; cover and whisk until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat. Serve immediately. 

Serves 4 as a main dish, 8 to 10 as a side dish.

Nutrition:

Comments:

Very bland.

Recipe courtesy of Taste of Home.

Read my review of this recipe.

Ingredients:

• 2 green bell pepper, cut into bite-sized chunks
• 2 red bell pepper, cut into bite-sized chunks
• 2 red onion, cut into bite-sized chunks
• 1 pint red cherry tomatoes
• 1 cup pitted kalamata olives, roughly chopped
• 1 tablespoon extra virgin olive oil
• Salt and ground black pepper
• Zest of 1 lemon and juice of 1/2, divided
• 1 tablespoon dried oregano
• 1 tablespoon seafood seasoning, like “Old Bay”
• 4 tilapia filets (about 6 to 8 ounces each)
• 1 cup thick Greek yogurt or regular yogurt, drained
• 1 clove garlic, finely chopped or grated
• 1 teaspoon cumin
• 2 to 3 tablespoons dill relish
• 1/2 cup crumbled feta cheese
• 1/4 cup flat-leaf parsley leaves, chopped
• 4 whole wheat pita, warmed in oven or microwave

Directions:

Preheat oven to 400°F.

For the roasted veggie salad, toss together the peppers, red onion, tomatoes and olives on a large baking sheet. Drizzle with 1 tablespoon oil,salt and pepper. Roast in the oven until lightly brown and tender, about 15 minutes.

Line a baking sheet with foil and place the fish on it. Season the fish with salt, pepper, lemon zest, oregano, and Old Bay. When the veggies are cooked, turn on the broiler and place the fish under it for 5 to 7 minutes, until form tender.

Once you have the fish working make the topping: In a small bowl, mix together the yogurt, grated garlic, cumin and dill relish, and reserve.

In a large bowl. toss all the roasted vegetables together with the lemon juice. Top with crumbled feta and parsley. Serve tilapia topped with a little of the yogurt sauce and a wedge of lemon from the remaining half.

Serve the fish with the salad and a piece of warm pita bread alongside.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Rachael Ray.

Read my review of this recipe.

Ingredients:

• 2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/2 cup brown sugar, packed
• 1/2 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup chocolate chip
• 1 cup butterscotch chip
• 1 cup chopped walnuts
• 1 cup shredded coconut

Directions:

Preheat oven to 325 degrees. Butter a 9×13 baking pan.

Combine the flour, baking powder, baking soda, and salt.

In a large mixing bowl, beat the butter at medium speed until smooth and creamy.  Add both sugars and beat for another 3 minutes. Add the eggs, one at at time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer to low and add the dry ingredients, mixing just until combined. Fold in the chips, walnuts, and coconut. Scrape the batter into the prepared pan and use the spatula to even the top.

Bake for 40 minutes, or until a knife inserted into the center comes out clean. The blondies should pull away from the side of the pan a little and the top should be honey brown. Transfer the pan to a wire rack to cool for 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies at room temperature right side up.

Makes 32 bars.

Nutrition:

Substitutions:

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

• 3 cups old fashioned oats
• 1 cup flour
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon  salt
• 1 cup butter (2 sticks), softened
• 1 cup peanut butter, smooth or chunky
• 1 cup sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups chocolate chips or chunks

Directions:

Preheat oven to 350 degrees.

Combine the oats, flour, baking soda, cinnamon, and salt.

In a large mixing bowl, beat the butter, peanut butter, sugar, and brown sugar on medium speed until smooth and creamy, about 5 minutes. add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Stir in the chips. Chill the dough at least 4 hours before scooping rounded tablespoons onto a baking sheet or scoop rounded tablespoons of dough onto a baking sheet and chill for at least 2 hours.

Bake for 12 minutes or until just golden brown around the edges. Let cook on the sheet for 2 minutes before transferring to a wire rack. The cookies will firm as they cool.

Makes 66 cookies using a 1 1/2 tablespoon cookie scoop.

Nutrition:

Substitutions:

Recipe courtesy of Baking: From My Home to Yours