Khandih's profile page
Recipes
Apple Harvest Pound Cake with Caramel Glaze
By khandih
This is a fantastic Bundt cake that my grandmother used to make for Thanksgiving
- 2 cups white sugar
- 1 1/2 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 2 medium Granny Smith apples - peeled, cored and chopped
- 1 cup chopped walnuts
- 1/2 cup butter or margarine
- 2 teaspoons milk
- 1/2 cup brown sug
Turkey, Mushroom & Spinach Lasagna
By khandih
Preparation Preheat oven to 375F
- 1 pound extra-lean Ground Turkey
- 1/2 teaspoon Fennel Seeds
- 1/4 teaspoon Garlic Powder
- Salt and Pepper
- 2 teaspoons Olive Oil
- 1 Onion, chopped
- 2 cloves Garlic, chopped
- 1 package (about 8 ounces) Crimini Mushrooms, sliced
- 4 cups Baby Spinach
- 4 cups Marinara Sauce (I like Casa Visco, get the 32 ounce jar)
- 4 ounces Turkey Pepperoni, chopped
- 1 teaspoon Crushed Red Pepper Flakes
- 12 no-boil Lasagna Noodles (from a 9-ounce box)
- 15 ounces Fat Free Ricotta
- 1 cup shredded Part Skim Mozzarella
- Fresh Basil
Layla
By khandih
Instructions Preheat oven to 375°F
- 2 cups cauliflower florets
- 1 large egg
- 1/2 cup onion, minced
- 1/4 cup bell pepper, minced (optional)
- 1/2 cup cheddar cheese, shredded
- 1/4 cup Parmesan cheese
- 1/4 cup breadcrumbs
- 1/4 minced cilantro or parsley (optional)
- salt and pepper to taste
- cooking spray or oil
LUSCIOUS BANANA PECAN CAKE WITH CARAMEL FROSTING
By khandih
A soft, moist cake filled with bananas and pecans and topped with a creamy caramel frosting make for a luscious tre...
- 1 cup toasted pecan pieces ( my addition)
- 1 1/2 cups bananas, mashed, ripe
- 2 teaspoons lemon juice
- 3 cups flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup butter, softened
- 2 1/8 cups sugar
- 3 large eggs
- 2 teaspoons vanilla
- 1 1/2 cups buttermilk
Pollo Fundido
By khandih
Places I Visit Pollo Fundido is a Mexican dish that I stumbled upon at a Mexican restaurant
- Chicken Breast (cut in half lengthwise to make them thin)
- Onion
- Mexican Dipping Cheese (I use the jalapeno flavor)
- 6 to 8 ounces milk (just add enough to get to the consistency you prefer.)
- Chili Salt (1/4 cup sea salt, 1/4 cup pure chili powder, 1/4 teaspoon cayenne, pinch ground oregano. Mix together and store in an airtight container. This makes 1/2 cup of chili salt.)
Easiest Pineapple Cake
By khandih
A delicious one bowl pineapple cake topped with a cream cheese frosting while it’s still hot
- CREAM CHEESE FROSTING:
- 2 cups all purpose flour
- 2 cups sugar
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Pinch salt
- 1 (20 ounce) can crushed pineapple (undrained ) in it’s own juice – not syrup
- 1 cup chopped pecans, optional
- 1/2 cup butter, 1 stick
- 1 (8 ounce) cream cheese, softened
- 1 teaspoon vanilla
- 1 1/2 cups confectioners’ sugar
creamy wild rice and mushroom soup
By khandih
1 cup dried mushrooms (I used a mix of oyster and shiitake) 3 cups plus 2 tablespoons boiling water, divided B...
- 1 cup dried mushrooms (I used a mix of oyster and shiitake)
- 1/2 cup dry wild rice, rinsed
- 3 cups plus 2 tablespoons boiling water, divided
- sea salt and black pepper to taste
- 4 tablespoons unsalted butter
- 1 large onion, diced
- 1 cup diced celery
- 1 cup diced carrot
- 4 large cloves garlic, smashed, peeled, and minced
- 1/2 cup white wine
- 3 1/2 cups low-sodium chicken or vegetable broth
- 4 thyme sprigs, plus more for garnish
- 4 tablespoons minced parsley leaves
- 1/2 cup heavy cream
Cauliflower Chowder
By khandih
skeptical about using cauliflower in place of potatoes, but boy, was I in for a treat
- 4 slices bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup 2% milk
- 1 head cauliflower, roughly chopped
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
Pumpkin Cake Cheesecake
By khandih
Adjust oven rack to the lower third position and preheat the oven to 350F degrees
- CHEESECAKE
- 16 ounces (448g) full-fat cream cheese, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1/4 cup (60g) plain yogurt or sour cream*
- 1 teaspoon vanilla extract
- 1 Tablespoon (8g) all-purpose flour
- 3 large eggs
- PUMPKIN CAKE
- 3/4 cup (180ml) canola or vegetable oil
- 1 cup (200g) light or dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/3 cups (318g) pumpkin puree (canned or fresh)*
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice*
- 1/4 teaspoon salt
- CREAM CHEESE FROSTING
- 4 ounces (112g) full-fat cream cheese, softened to room temperature
- 2 Tablespoons (16g) unsalted butter, softened to room temperature
- 2 cups (240g) confectioners' sugar, sifted
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-2 Tablespoons (15-30ml) milk
- chopped pecans, optional