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Recipes
Dessert - Blueberry Buckle - AB's
By BlueSchmoo
Preheat the oven to 375 degrees F
- For the cake:
- Nonstick cooking spray
- 9 ounces cake flour, approximately 2 cups
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 2 ounces unsalted butter, room temperature
- 5 1/4 ounces sugar, approximately 3/4 cup
- 1 large egg
- 1/2 cup whole milk
- 15 ounces fresh whole blueberries, approx. 3 cups
- For the topping:
- 3 1/2 ounces sugar, approx 1/2 cup
- 1 1/2 ounces cake flour, approximately 1/3 cup
- 1/2 teaspoon freshly ground nutmeg
- 2 ounces unsalted butter, chilled and cubed
Chicken - Pineapple Chicken Kabob - Foil Packet
By BlueSchmoo
1. Heat gas or charcoal grill
- INGREDIENTS
- 1/3 cup pineapple preserves
- 2 tablespoons packed brown sugar
- 1 tablespoon soy sauce
- 1/4 teaspoon crushed red pepper
- 4 boneless skinless chicken breasts, cut into 2-inch cubes (1 lb)
- 1 medium red bell pepper, cut into 1 1/2-inch cubes
- 1 medium green bell pepper, cut into 1 1/2-inch cubes
- 1 cup pineapple chunks
- 1/4 teaspoon salt
Pork Medallions Glazed
By BlueSchmoo
Nutritional Analysis: 4 ounces cooked pork equals 200 calories, 5 g fat (2 g saturated fat), 79 mg cholesterol, 231...
- 1 pork tenderloin (1-1/4 pounds)
- 1/4 teaspoon salt
- 1/3 cup reduced-sugar orange marmalade
- 2 teaspoons cider vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon minced fresh gingerroot
- 1/8 teaspoon crushed red pepper flakes
Reboot - Smoothie - Cacao Blueberry
By BlueSchmoo
Place all ingredients in blender and blend on high until smooth, about 45 – 60 seconds
- 1 cup/140 g of blueberries (fresh or frozen)
- 1 banana (fresh or frozen)
- 1 Tbsp. raw cacao powder
- 1/2 cup/118 ml of coconut milk
- Large handful of ice or 1 cup/235 ml of coconut water
- 1 date
- 2 teaspoons chia seeds
- ilk
- Date – 2-3 tsp honey, maple syrup or rice syrup
Chicken - Creamy Chili
By BlueSchmoo
Pour the CARNATION Evaporated milk into a blender or food processor; add the sliced green chili peppers, flour and...
- 1 can (410g) CARNATION Evaporated milk
- 3 tbsps Canned green chilies, drained (sliced or chopped)
- 3 tsps All purpose flour
- 1 cube MAGGI Chicken bouillon (broth) (crushed)
- 1 tbsp Vegetable oil
- 3 Chicken breast fillet, without skin (cut into thin strips)
- 1 Red bell pepper (washed, deseeded cut in thin strips)
- 1 Green Bell Pepper (washed, deseeded cut in thin strips)
- 100 g Sweet corn canned, drained
- 2 tbsps Coriander leaf ((Cilantro) chopped)
Sausage Stuffed Italian Mushroom
By BlueSchmoo
This recipe is done in the liner pan and finished on the 4 inch rack
- 24 medium Button mushrooms wshed and cleaned with a mushroom brush. Remove stems.
- 1 pound bulk Italian sausage
- 1 small onion chopped
- 2 stalks celery chopped
- 2 cloves garlic chopped
- 1 cup Mozzarella Cheese
- Salt & pepper to taste
Pasta - Risotto with Tomato and Sausage
By BlueSchmoo
everydayfood
- 4 (2)
- 1 can (28 ounces) diced tomatoes, in juice (14 oz)
- 1 tablespoon olive oil (1 1/2 tsp)
- 3/4 pound sweet or hot Italian sausage, casings removed (6 oz)
- 1 small onion, finely chopped (1/2 onion or medium Shallot)
- Coarse salt and ground pepper
- 1 cup Arborio rice (1/2 Cup)
- 1/2 cup dry white wine (1/4 Cup)
- 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped {about 7 cups} (7 oz)
- 1/2 cup grated Parmesan cheese, plus more for serving {optional} (1/4 Cup)
- 2 tablespoons butter (1 Tbsp)
Muffins - Simply Sinful Cinnamon
By BlueSchmoo
1) Preheat your oven to 400°F
- topping
- 1/3 cup brown sugar, packed
- 1/4 cup diced pecans
- 1/4 cup rolled oats
- 1/2 cup King Arthur Unbleached All-Purpose Flour
- 1/2 teaspoon cinnamon, optional; for added cinnamon flavor
- 3 tablespoons soft butter
- filling
- 1/2 cup Baker's Cinnamon Filling mix*
- 3 to 4 tablespoons water
- Or substitute 3 tablespoons melted butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.
- batter
- 1/2 cup (8 tablespoons) butter, melted
- 3/4 cup lukewarm milk
- 2 large eggs
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup rolled oats
- 2 tablespoons Signature Secrets culinary thickener or cornstarch
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup cinnamon chips or butterscotch chips
- glaze
- 2/3 cup confectioners' sugar
- pinch of salt
- 1 tablespoon milk, or enough to make a pourable glaze
Reboot - Juice - SunnyG
By BlueSchmoo
2 mangoes 1 orange 1 yellow pepper (capsicum) 2 inch piece of ginger Directions: 1
- 2 mangoes
- 1 orange
- 1 yellow pepper (capsicum)
- 2 inch piece of ginger
Bread - Cornbread Jalapeno Cheddar
By BlueSchmoo
inagarten.com Barefoot Contessa at home
- 12 (6)
- 3 cups all-purpose flour (1 1/2 Cups)
- 1 cup yellow cornmeal (1/2 Cup)
- 1/4 cup sugar (2 Tbsp)
- 2 tablespoons baking powder (1 Tbsp)
- 2 teaspoons kosher salt (1 tsp)
- 2 cups milk (1 Cup)
- 3 extra-large eggs, lightly beaten (1 Egg)
- 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan (1 Stick)
- 8 ounces aged extra-sharp Cheddar, grated, divided (4 ozs)
- 1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions) (1 1/2 Scallions)
- 3 tablespoons seeded and minced fresh jalapeno peppers (2 to 3 peppers) (1 1/2 Tbsp - 1 to 2 Peppers)