Recipes Discovered - Recipes

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Ingredients:

• 1  pineapple, cored and diced
• 1/2  red onion, finely chopped
• 1 red pepper, finely chopped
• 1 small jalapeno pepper, seeded and finely chopped
• 1  tablespoons chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• Zest and juice from 2 limes
• 2  teaspoons  honey

Directions:

Combine all ingredients in a bowl and stir to combine. Cover and allow to sit at room temperature for at least 30 minutes.

Nutrition:

Substitutions:

Recipe courtesy of My Recipes.

Read my review of this recipe.

Ingredients:

• 3 ripe mangoes, peeled and finely diced
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh cilantro leaves
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped green onions
• Juice from 2 limes, about 1/4 cup
• 1 teaspoon honey
• Salt and freshly ground black pepper

Directions:

Combine all ingredients in a medium bowl and let sit 30 minutes at room temperature.

Nutrition:

Substitutions:

a

Recipe courtesy of Bobby Flay.

Read my review of this recipe.

Ingredients:

• 3 cups fresh berries - strawberries (sliced), blueberries, raspberries, ect
• 16 ounces cream cheese, softened
• 1 1/2 cups milk
• 1 package(3.4 ounces) Jell-O vanilla instant pudding mix
• 8 ounces Cool Whip, thawed
• 2 cups angel food cake cubes

Directions:

Beat cream cheese with mixer until creamy. Gradually beat in milk.  Add dry pudding mix; mix well. Fold in Cool Whop. Spoon half into 2-1/2-qt. bowl. Top with layers of cake, berries (reserve a few for on top) and remaining cream cheese mixture. Scatter reserved berries on top. Refrigerate 4 hours.

Serves 10 - 12.

Nutrition:

Substitutions:

Recipe courtesy of Kraft Foods.

Read my review of this recipe.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon ground cinnamon
• 1 cup chopped pecans
• 3/4 cup butter, softened or 3/4 cup vegetable oil)
• 3 eggs, lightly beaten
• 2 cups granulated sugar
• 2 cups peeled and finely grated ripe, firm pears (about 3 large)
• 2 teaspoons vanilla extract

Directions:

Preheat oven to 350°. Lightly grease and flour a 10-inch tube pan or two 9″x 5″loaf pans.

Combine flour, baking soda, baking powder, salt, and cinnamon. Scoop out about 1/4 cup of this mixture and combine it with nuts to coat. Stir back into the flour mixture.

In a separate bowl, combine butter, eggs, sugar, pears, and vanilla. Add the pear mixture to the flour mixture, stirring just until flour disappears and batter is evenly moistened.

Pour batter into prepared pan(s). Bake for 50 to 60 minutes, or until bread is browned and firm on top. A pick inserted into the center should come out clean.

Cool in pan on a wire rack for 10 minutes. Then, remove from pan and place top side up on a plate or wire rack to cool completely.

Nutrition:

Substitutions:

I used 1/2 cup butter and 1/4 cup applesauce.

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

• 1 pound freshly cooked potatoes in their skins, still warm
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• 1 cup flour
• 3 large or 4 small cooking apples (Golden Delicious worked well)
• Lemon juice
• 4 tablespoons butter, cut into small pieces
• 1/4 cup sugar, or to taste

Directions:

Preheat over to 400 degrees.

Peel the potatoes and mash them until very smooth. Season with salt and drizzle with melted butter. Knead in as much flour as necessary to make a pliable dough (waxy potatoes need more flour). The dough should be elastic enough to roll out, but do not knead more than necessary.

Roll the potato dough out into a large circle and cut into four triangular pieces. Transfer two triangle pieces to a nonstick baking sheet.

To make the filling, peel, core, and slice the apples. Pile sliced of apple  onto the dough that’s on the baking sheet. Sprinkle with lemon juice. Dampen the edges of the dough, place the remaining pieces on top, and nip with our fingers to seal the edges together. Baking for 20 minutes or until the cakes are lightly browned.

Slit each cake around the side and turn back the top. Lay butter over the apples and then sprinkle with sugar. Replace the tops and return to the oven until the butter and sugar have melted to make a sauce.

Cut each cake in half and serve.

Serves 4.

Nutrition:

Substitutions:

I’ve make these twice and both times had trouble adding the butter and sugar at the end. Next time I will see what happens if I just add the butter and sugar before sealing the cakes and baking.

Recipe courtesy of Irish Food and Cooking

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Ingredients:

• 2 large apples (Galas work great)
• 1 tablespoon butter

Directions:

Core apples and cut into 1/4 - 1/2 inch rounds. Heat griddle over medium heat. Add butter and then apples. Cook for about 3 minutes per side, until just soft.

Serves 4.

Nutrition:

Substitutions:

Recipe courtesy of Irish Food and Cooking

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Ingredients:

• 1 frozen banana, peeled
• 1/2 - 3/4 cup milk or coconut milk
• 1/2 - 1 tablespoon unsweetened cocoa powder
• 1 teaspoon cocoa nibs, optional

Directions:

Place all ingredients in a blender and blend until smooth. Add more milk according to how thick you would like the smoothie. Add more cocoa powder according to your chocolate taste.

Serves 1.

Nutrition:

Substitutions:

For me, the banana adds all the sweetness this needs, however, a little honey or sugar syrup can be added to make it sweeter.

Recipe courtesy of Help Yourself.

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Ingredients:

• 1 pound frozen unsweetened strawberries
• 1/3 cup brown sugar, or more to taste
• 1/3 cup water
• 3 tablespoons freshly squeezed lemon juice
• 2 teaspoons cornstarch
• 1 teaspoon vanilla

Directions:

Combine the strawberries, sugar and water in a 2-quart saucepan over medium heat; cover partially so the saucepan lid is slightly ajar. Cook until the berries thaw, then uncover and cook until the berries are soft, allowing the mixture to maintain a low boil. In all, the process will take about 25 minutes.

Combine the lemon juice and cornstarch in a small bowl, then add to the saucepan, stirring until the mixture comes back to a low boil. Remove from the heat and let cool for 10 to 15 minutes. Use a large spoon to mash the cooled berries against the sides of their saucepan to form a slightly chunky sauce or puree with a hand blender for a smoother sauce. Add the vanilla extract; taste and add sugar as needed. Sauce can be refrigerated up to a week.

Makes about 3 cups.

Nutrition:

Substitutions:

Great sauce for topping pancakes (especially peanut butter or chocolate pancakes) and ice cream or for stirring into oatmeal and yogurt.

Recipe courtesy of Washington Post.

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Ingredients:

• 3 large, not too ripe pears
• 1/4 cup superfine sugar
• 4 tablespoons sweetened cocoa powder or grated bittersweet chocolate
• 1 tablespoon lemon juice
• 4 ounces sliced pumpernickel
• 4 ounces stale brown or wheat bread
• 4 tablespoons sweetened cocoa powder or grated bittersweet chocolate
• 1/4 cup cold unsalted butter
• 1/3 cup light brown sugar

Directions:

Preheat oven to 350°. Set a baking sheet on the middle rack to heat.

Peel, core, and chop pears. Place in a baking dish, filling about 2/3 full. Sprinkle with sugar, cocoa, and lemon juice. Mix well to coat the pears. Cover and set aside.
Tear up the breads and put in the bowl of a food processor. Pulse for about a minute until very roughly crumbled. Add cocoa, butter, and sugar. Pulse for about a minute until finer crumbs form. Do not overblend. Topping may be chilled in refrigerator until ready to use.

Sprinkle pears evenly with topping mixture. Place baking dish on the baking sheet in the oven. Bake for 25-30 minutes. Pears should be tender and the topping crisp.

Serve warm, preferably with ice cream.

Makes about four servings.

Nutrition:

Substitutions:

I used unsweeted cocoa powder and added an extra tablespoon of sugar to the pears and the topping. I had a lot of topping compared to the amount of pears - I think you could half the topping or double the pears.

Recipe courtesy of Bake or Break.

Read my review of this recipe.

Ingredients:

• 2 lemons
• Salt

Directions:

Slice 2 lemons into 1/4-inch slices, lay out on a plate and salt on 1 side. Turn over and salt the other. Stack on top of themselves and let sit for 20 minutes in a baking dish. Rinse gently with cold water and dice into 1/2-inch pieces.

Nutrition:

Substitutions:

Recipe courtesy of Michael Chiarello.