Recipes Discovered – Recipes

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Ingredients:

• 3 cloves garlic, finely chopped
  
• 1 teaspoon grill seasoning blend
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon Worcestershire sauce
  
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
  
• 1 pounds flank steak, thinly sliced
• 2 bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 2 limes
• 1/4 cup chicken broth
• 1/2 teaspoon coriander
  
• 1 teaspoon corn starch
• 8 cups torn lettuce
• 12 cherry tomatoes, halved
• Sour cream, for garnish

Directions:

Mix garlic, steak seasoning, paprika, cumin, Worcestershire sauce and vinegar. Whisk in olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 to 30 minutes. 

Heat a large skillet over high heat. Add the steak (with the marinade) and saute for about 3 minutes, turning as needed. Remove steak from the pan (leave the drippings), and add the peppers and onions. Saute for about 10 minutes, until very soft and slightly charred. Combine the juice from the limes, chicken broth, coriander, and corn starch in a small bowl and then add it to the peppers and onions, along with the steak. Heat for about 1 minute before serving over the lettuce. Top with tomatoes and a dollop of sour cream.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Better Homes and Gardens.

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Ingredients:

• 3 broccoli stalks (about 1 pound), florets removed, shredded
• 2 medium carrots, shredded
• 1/2 head red cabbage, shredded
• 1 bags (3-ounce) Ramen Noodle, crushed
• 1/4 cup almonds or sunflower seeds
• 1/4 cup canola oil
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon beef bouillon

Directions:

Place the shredded broccoli, carrots, and cabbage into bowl and toss with the noodles and almonds or sunflower seeds. Whisk together the oil, sugar, vinegar, soy sauce, garlic powder, onion powder, and beef bouillon. Pour dressing over salad and toss to coat. Refrigerate for an hour before serving. If refrigerating overnight, add the ramen noodles and almonds just before serving.

Serves 6.

Nutrition:

Substitutions:

You can use 2 bags of broccoli slaw mix instead of shredding your own vegetables.

Recipe adapted from Paula Deen.

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Ingredients:

• 12 lasagna noodles
• 1 pound ground beef, optional
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 large garlic cloves, minced
• 6 ounces tomato paste
• 1 tablespoon oregano
• 1 tablespoon basil
• 1 teaspoon sugar
• 1 teaspoon salt, or to taste
• 1/4 teaspoon pepper
• 28 ounces crushed tomatoes
• 16 ounces mozzarella, grated
• 8 ounces provolone, grated
• 8 ounces jack of fontina, grated
• 1/2 cup grated Parmesan cheese

Directions:

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 5 to 7 minutes. Stir to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

In a large skillet, saute ground beef, if using, until no longer pink. Otherwise, just heat oil in the skillet and cook the onions and garlic until soft, about 10 minutes. Add tomato paste and seasonings. Allow to cook for 2 to 3 minutes before adding the crushed tomatoes. Reduce heat to low and allow to simmer for at least 30 minutes.

To assemble the lasagna, coat the bottom of a deep 13 by 9-inch pan with olive oil or spray with non stick spray. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Spread 1/3 of the sauce over the noodles. Sprinkle 1/2 of the mozzarella, provolone, and jack cheeses on top of the cheese. Add another layer of noodles, 1/3 of the sauce, and remaining cheese (save a little for the top). Layer remaining noodles and sauce, any reserved cheese, and Parmesan. Cover with foil and bake at 375 for 45 to 60 minutes. Remove foil and return to oven for 10 minutes, or until cheese browns (can also be placed under the broiler for a couple minutes. Remove from oven. Let lasagna rest for 10 to 15 minutes so the noodles will settle and cut easily.

Serves 8.

Nutrition:

Substitutions:

My own concoction.

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Ingredients:

• 2 garlic cloves, minced
• 2 teaspoons anchovy fast
• 1 tablespoon Dijon mustard
• 1/4 cup lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 cup olive oil
• Salt and pepper, to taste

Directions:

In a blender or food processor, combine all ingredients except the oil. Once combined, slowly stream in the oil with the machine running. Season the dressing to taste with salt and pepper.

Makes about 1/2 cup dressing – enough to dress a salad for 4-6.

Nutrition:

Substitutions:

Recipe adapted from Giada DeLaurenttis.

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Ingredients:

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/4 cup sour cream
• 2 eggs, lightly beaten
• 1/2 teaspoon vanilla extract
• 12 ounces semisweet chocolate
• 3 tablespoons shortening

Directions:

Line a 9-in. square baking pan with foil and grease the foil. In a large mixing bowl, beat the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour over crust.
Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled. Freeze 4 hours or overnight.
In a microwave-safe bowl, melt chocolate and shortening, stirring occasionally until smooth. Cool slightly. Using foil, lift cheesecake out of pan. Gently peel off foil; cut into 24 squares. Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
Using a toothpick, completely dip squares, one at a time, in melted chocolate. Place on waxed paper-lined baking sheets; spoon about 1 teaspoon chocolate over each. (Reheat chocolate if needed to finish dipping.) Let stand for 20 minutes or until set. Store in an airtight container in the refrigerator or freezer.

Makes 24 squares.

Nutrition:

Substitutions:

If you want a crust, mix 1 cup graham cracker crumbs, 1/4 cup finely chopped pecans, 1/4 cup melted butter together and press into the bottom of the lined baking dish. Continue recipe as stated.

Recipe courtesy of Taste of Home.

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Ingredients:

• 2 pints cherry tomatoes
  
• 2 tablespoons olive oil
  
• 1/2 teaspoon kosher salt
  
• 1/8 teaspoon freshly ground black pepper 

Directions:

Heat oven to 400. Combine all the ingredients except the in a roasting pan. Roast for 15 minutes, stirring occasionally, until the tomatoes are just bursting.

Serves 4.

Nutrition:

Substitutions:

Alternatively, add 3 garlic cloves and 2 tablespoons balsamic vinegar to the tomatoes. Roast as stated and then drain the liquid into a small sauce pan. Reduce slightly and then toss with roasted tomatoes and 1/4 cup shredded basil.

Recipe courtesy of Real Simple .

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Ingredients:

• Fresh eggs
• 1 to 2 teaspoons vinegar

Directions:

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water. The vinegar will help the egg whites to congeal more easily.Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together. Turn off the heat. Cover. Let sit for 4 minutes for medium poached eggs. Lift eggs out of pan with a slotted spoon.

Nutrition:

Substitutions:

Recipe courtesy of Simple Recipes.

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Ingredients:

• 1 large baking potato (1 pound), peeled
• 1 small onion (4 ounces), peeled
• 1/4 cup all-purpose flour
• 1 large egg, lightly beaten
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• Oil, for frying

Directions:

In a food processor or on a box grater, coarsely shred the potato and onion. For longer strands, lay the potato sideways in the chute of your food processor. Transfer to a colander or wrap in a cheesecloth sling, and squeeze as dry as possible. Let stand for 2 minutes, then squeeze dry again.

In a large bowl, whisk the flour, egg, salt and pepper together. Stir in the potato onion mixture until all pieces are evenly coated.

In a medium skillet, heat 2 tablespoons of vegetable oil until shimmering. Drop packed teaspoons of the potato mixture into the skillet and flatten them with the back of a spoon. Cook the latkes over moderately high heat until the edges are golden, about 1 1/2 minutes; flip and cook until golden on the bottom, about 1 minute. Drain on paper towels. Repeat with the remaining potato mixture, adding more oil to the skillet as needed

Makes 12 small pancakes.

Nutrition:

Substitutions:

Lacking cheesecloth, I placed the potatoes between layers of paper towels for 5 minutes.

Recipe courtesy of

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Ingredients:

• 1  pounds eggplant
• 1 tablespoons olive oil
• 2  slices (1/2 in. thick and 4 to 5 in. long) bread
• 3/4  pound  ground lamb
• 1  onion peeled and chopped
• 4 garlic cloves, minced
• 2  cups  tomato sauce
• 1  cup  dry red wine
• 1  teaspoon  dried basil
• 1  teaspoon  dried oregano
• 1/2  teaspoon  salt
• 1/4  teaspoon  pepper
• 4  ounces  ounces feta cheese, crumbled

Directions:

Rinse and dry eggplant; slice crosswise into 1/4-inch-thick rounds, discarding ends. Brush both sides of rounds lightly with oil and place in a single layer on two 12- by 15-inch baking sheets. Bake in a 400° regular or convection oven until browned and tender when pierced, 15 minutes.

Meanwhile, cut or tear bread into 1/2-inch chunks. Put in a food processor or blender and whirl into coarse crumbs; you should have 1 cup.Toss with oil and set aside.

In a large skillet over medium-high heat, stir lamb until crumbled and no longer pink, about 5 minutes. With a slotted spoon, transfer lamb to a bowl. Drain all but 1 teaspoon fat from pan. Add onion and garlic and stir occasionally until onion is limp and mushrooms are browned, about 5 minutes. Add tomato sauce, wine, basil, oregano, salt, pepper, and the browned lamb. Bring to a simmer and cook, stirring often, to blend flavors, about 10 minutes.

Laddle a little sauce over the bottom of a shallow 2- to 3-quart baking dish. Arrange half the eggplant slices in a single layer over the sauce; top with 1/2 of the remaining sauce. Repeat layers of eggplant and sauce mixture. Sprinkle top with bread crumbs and feta cheese.

Bake in a 350° regular or convection oven until browned and bubbling, 20 to 25 minutes.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

Read my review of this recipe.

Ingredients:

• 2 pints fresh blackberries
• 3/4 cup sugar
• 1 cup water
• 1 lemon, zested

Directions:

In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

Makes about one cup.

Nutrition:

Substitutions:

Recipe courtesy of Sunny Anderson.