Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/2 cup butter
• 2 cups uncooked elbow noodles
• 3 cups shredded cheese
• 4 cups milk

Directions:

Melt the butter in the bottom of a 9×13 baking dish. Add the uncooked noodles and scatter the cheese on top of the noodles.Pour the milk over the whole dish. Bake uncovered at 325 degrees for1 1/2 hours. If the top begins to brown, cover loosely with tin foil.

Nutrition:

Substitutions:

Recipe can easily be doubled using an 11×17 baking dish.

Recipe courtesy of Sharon Gibbons.

Read my review of this recipe.

Ingredients:

• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• 15 ounces or 1 3/4 cups pumpkin puree
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla

Directions:

In a medium bowl, blend cream cheese and powdered sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, and vanilla until smooth and well blended. Chill until serving.

Nutrition:

Substitutions:

Great served with pretzels and pretzel crisps.

My own concoction.

Read my review of this recipe.

Ingredients:

• 16 ounces cream cheese, softened
• 1 ounce package ranch dressing mix (not dip mix)
• 8 ounces cheese, finely shredded (mild cheddar, Colby, or monterey jack)
• Bacon bits

Directions:

Mix the cream cheese and ranch dressing mix in a bowl. Fold in the shredded cheese. Shape into a ball and roll in the bacon bits. Wrap in plastic wrap and refrigerate for at least an hour, or overnight. Serve with crackers.

Nutrition:

Substitutions:

Recipe courtesy of allrecipes

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Ingredients:

• 1/2 pound ground pork
• 1/2 pound ground lamb
• 1/2 pound ground round
• 5 ounces frozen spinach, thawed and drained thoroughly
• 1/2 cup finely grated Parmesan
• 1 whole egg
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup bread crumbs, divided

Directions:

 Preheat the oven to 400 degrees.

In a large mixing bowl, combine the pork, lamb, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, nutmeg, and 1/4 cup of the bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weigh meatballs into 1.5-ounce portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups. Bake for 20 minutes or until golden and cooked through.

Makes 20 meatballs.

Nutrition:

Substitutions:

I used all beef and didn’t roll the meatballs in the extra breadcrumbs.

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

For salad:

1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, pressed
1/2 teaspoon ground allspice
2 tablespoons olive oil
Salt
15-ounce can chickpeas, drained and rinsed
1/2 cup red onion, finely chopped
1/4 cup coarsely chopped cilantro leaves

For tahini sauce:

1 medium garlic clove, finely minced with a pinch of salt
3 1/2 tablespoons lemon juice
1/4 cup well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Directions:

Preheat the oven to 425 degrees Fahrenheit.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a good pinch or two of salt. Using a large spoon or your hands, toss until the squash pieces are evenly coated. Turn them out onto a baking sheet, and bake for 30 to 45 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini sauce. In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro in a mixing bowl. Add tahini sauce to taste, and toss carefully. (Alternatively, you can also serve the salad undressed, with the tahini sauce on the side. That way, each person can use as much or as little as they want, and the individual ingredients taste a little brighter, too.) Serve, with additional salt for sprinkling.

Serves 4.

Nutrition:

Substitutions:

I sauteed the red onion and then added the drained chick peas, just so everything was warm. I didn’t add any oil to the sauce, but did add some allspice

Recipe courtesy of Orangette.

Read my review of this recipe.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt
• 1 1/4 sticks (10 tablespoon) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/4 cups canned unsweetened pumpkin puree (not pumpkin pie mix)
• 1 large apple, peeled, cored and finely chopped
• 1 cup fresh cranberries, halved or coarsely chopped
• 1 cup pecans, coarsely chopped

Directions:

Center a rack in the oven and preheat the oven to 350F. Butter a 9- to 10-inch (about 12-cup) Bundt pan. Do not place the pan on a baking sheet – you want the oven’s heat to come up through the Bundt pan’s open core.

Put the flour, baking powder, baking soda, cinnamon, ground ginger, nutmeg, and salt in a bowl and whisk to combine. Set aside dry ingredients.

Working with a stand mixer (using a paddle attachment, if you have one), beat the butter and both sugars together at medium speed until light and fluffy. Add the eggs, one at a time, and beat for 1 minute after each addition; beat in the vanilla.

Reduce the mixer speed to low and add the pumpkin and apples – don’t be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until the flour is just barely incorporated. Working with a rubber spatula or wooden spoon, stir in the cranberries and pecans.

Scrape the batter into the pan and smooth the top with the spatula. Slide the pan into the oven and bake 60 to 70 minutes at 350F, or until a knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding. Cool to room temperature on the rack.

To make a maple glaze for the cake, combine 3/4 cup powdered sugar and 3-4 tablespoons maple syrup. Drizzle over cake.

Nutrition:

Substitutions:

Recipe courtesy of Baking: From My Home to Yours

Read my review of this recipe.

Ingredients:

• 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium
• 1 tablespoon unsalted butter
• Heavy pinch kosher salt, plus additional for seasoning
• 14 ounces, approximately 3 small, Yukon gold potatoes, peeled and diced small
• 1 quart vegetable broth
• 1/2 cup milk or cream
• 1/2 cup buttermilk
• 1/2 teaspoon white pepper
• 1 tablespoon snipped chives

Directions:

Chop the leeks into small pieces.

In a 6-quart saucepan over medium heat, melt the butter. Add the leeks and a heavy pinch of salt and sweat for 5 minutes. Decrease the heat to medium-low and cook until the leeks are tender, approximately 25 minutes, stirring occasionally.

Add the potatoes and the vegetable broth, increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover, and gently simmer until the potatoes are soft, approximately 45 minutes.

Turn off the heat and puree the mixture with an immersion blender until smooth. Stir in the heavy cream, buttermilk, and white pepper. Taste and adjust seasoning if desired. Sprinkle with chives and serve immediately, or chill and serve cold.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Alton Brown.

Read my review of this recipe.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 cup white sugar
• 1 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons butter
• 4 tablespoons milk
• 1/2 cup brown sugar
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda, cinnamon, and salt; set aside.
In a bowl, cream together the butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by teaspoonfuls. Bake for 10 to 12 minutes in the preheated oven. Transfer to a cooling rack and allow to cool completely before glazing. .

To make the glaze, melt the butter. Add milk and brown sugar, then remove from the heat. Add powdered sugar and vanilla. Stir until smooth. Glaze the cooled cookies with warm glaze.

Makes 4 dozen cookies.

Substitutions:

I had to add a little extra powdered sugar to the glaze (about 1/3 cup)

Recipe courtesy of Barb Gearinger.

Read my review of this recipe.

Ingredients:

• 3 carrots, peeled and chopped
• 3 potatoes, peeled and cubed
• 3 parsnips, peeled and diced
• 1 turnip, peeled and diced
• 2 leeks, sliced
• 1/2 large onion, chopped
• 1 teaspoon salt
• 1 tablespoon thyme
• 1 tablespoon parsley
• 4 cups stock, vegetable or chicken
• Water, as needed

Directions:

Place the carrots, potatoes, parsnips, turnip, leeks and onion into a large saucepan. Add stock and enough water to cover. Season with salt, thyme, and parsley. Bring to a boil and cook for 30 to 60 minutes, until all the vegetables are tender. Puree vegetables in a blender or using a stick blender.

Makes about 10 cups of soup.

Nutrition:

Substitutions:

There is a specific taste that sticks out in the soup (I think the parsnips), so I would cut back on them next time.

Recipe courtesy of allrecipes.com

Read my review of this recipe.

Ingredients:

• 1 medium sweet potato, scrubbed clean (about 6 ounces)
• 1 teaspoons oil
• 1/4 medium red bell pepper, cut into very thin strip
• 1/2-inch piece ginger root, grated
• 1 teaspoon Thai red curry paste (may substitute good-quality Indian curry powder)
• 1/4 cup low-fat coconut milk
• 4 ounces any-size uncooked shrimp, peeled, deveined and cut into pieces
• Salt
• 1 tablespoon finely chopped cilantro leaves

Directions:

Preheat the oven to 425 degrees.

Use a fork or sharp knife to prick the sweet potato in several places. Rub potato with oil, sprinkle with salt and pepper, and wrap it in aluminum foil. Bake for 40 to 60 minutes or until the sweet potato is tender and can be easily squeezed.

(Alternatively, to speed up the process, the pricked sweet potato can be microwaved on HIGH for 1 minute, then carefully transferred to the oven and seated on a piece of foil. Bake for 25 to 35 minutes or until the potato is tender.)

Heat 1 teaspoon of oil in a medium heavy skillet over medium-high heat until the oil shimmers. Add the pepper and ginger and cook, stirring, for 1 to 2 minutes or until it becomes fragrant and starts to soften. Reduce the heat to medium-low, then add the curry paste and coconut milk, stirring to thoroughly combine. Add the shrimp and stir to incorporate. Cook for 1 to 2 minutes or just until the shrimp are firm and opaque. Season with salt to taste; remove from the heat.

When the sweet potato has finished baking, place it on a serving plate. Use a sharp knife to make a centered, lengthwise slit in the top, pinching the potato on each end to expose the flesh and make a pocket for the filling. Spoon on the shrimp mixture and sprinkle with the cilantro. Serve hot.

Serves 1.

Nutrition:

Substitutions:

I didn’t have coconut milk, so I used 1/4 cup regular milk, 1 teaspoon corn starch, and a couple drops of coconut extract. I also didn’t have cilantro, so I added a little coriander to the sauce.

Recipe courtesy of The Washington Post