The Awesome Recipe Collection

Buffalo Chicken Chili

Fri, 08 Feb 2013 12:31:00 -0500

Ingredients

2 tbsp butter
2 lbs shredded chicken
1 large carrot peeled and chopped
1 large onion chopped
3 celery stalks chopped
5 cloves of garlic crushed
5 tbsp chili powder
1 tbsp paprika
3/4 cup hot wing sauce (i use franks red hot)
2 15oz cans of tomato sauce
1 15oz can of crushed tomatoes
1 15oz can of white kidney beans
1 19oz can red kidney beans
ranch dressing to taste
crumbled blue cheese

Directions

combine everything but the ranch and blue cheese into a large slow cooker and cook on low for 4-6 hrs
once everything is tender and cooked add more hot sauce if desired or add ranch dressing to cool it down. You can also add cornstarch that has been dissolved in water to the crock pot and let it continue to cook to help thicken it up if desired.
top with crumbled blue cheese when you serve it and put some corn chips on the side

Woot! thanks everyone for your interest in this page. I love...

Fri, 08 Feb 2013 12:03:27 -0500

Woot! thanks everyone for your interest in this page. I love food and sharing my experiments and findings with you all. I’ve got some new recipes on the way!

Pork Korma

Fri, 08 Feb 2013 10:59:00 -0500

Ingredients

1 small onion, diced
1 tsp minced fresh ginger
4 cloves of garlic minced
1.5 cups frozen peas and carrots
1 fresh jalapeno pepper, diced
3 tbsp crushed cashews
4 oz crushed tomatoes
1.5 tbsp curry powder
1 sliced bell pepper
1 pork tenderloin
1 cup fat free greek yogurt
1 cup chicken broth

Directions

Heat Onion in a medium high skillet until tender
mix in ginger and garlic and continue to cook
add cubed pork into the pan
once pork is no longer pink, add jalapeno, peas and carrots and bell pepper
once tender add chicken broth and let simmer
add crushed tomatoes and yogurt and curry powder. Mix well
at the very end add in the cashews
serve with basmati rice
makes 4 servings

Zucchini and Cheese Pancakes

Mon, 17 Dec 2012 22:33:08 -0500

2 cups uncooked and coarsely grated zucchini
1 large egg
1 large egg white
2 Tbsp uncooked green onions
1/2 cup chopped mushrooms
30 grams (about 1/2 cup) of shredded low fat cheddar cheese
3 Tbsp all purpose flour
salt and pepper to taste

-stir ALL of the ingredients together in a bowl
-Measure 1/4 cup batches of batter into a non stick pan and press them down into pancake shapes
-let them cook for about 2 minutes on each side, until firm and golden brown
-continue this with all the batter

I ended up with 8 pancakes in the end so depending on how hungry you are it can be 2-4 servings. I also serve mine with fat free sour cream.

glutenfreediaries: red, orange, yellow, green, blue,...

Wed, 15 Aug 2012 16:22:02 -0400

glutenfreediaries:

red, orange, yellow, green, blue, purple

Enjoy gluten-free, diary-free, (and mostly vegan) ice cream recipes in all colors of the rainbow:

Strawberry Lime

Peach

Banana

Lemon Sorbet

Green Tea

Assorted Berry

foodfuckery: Eggplant Pizzas Recipe

Wed, 15 Aug 2012 14:54:16 -0400

foodfuckery:

Eggplant Pizzas

Recipe

foodfuckery: Mango-Raspberry Trifle Recipe

Fri, 10 Aug 2012 13:57:03 -0400

foodfuckery:

Mango-Raspberry Trifle

Recipe

foodfuckery: INDIVIDUAL S’MORES TRIFLES Recipe

Wed, 08 Aug 2012 14:51:14 -0400

foodfuckery:

INDIVIDUAL S’MORES TRIFLES

Recipe

noonelseknowsit: Campfire cupcakes. AHHH

Fri, 27 Jul 2012 15:10:15 -0400

noonelseknowsit:

Campfire cupcakes.

AHHH

finedininglovers: Delicious And Easy Recipe: Rose, Lychee And...

Fri, 27 Jul 2012 12:39:46 -0400

finedininglovers:

Delicious And Easy Recipe: Rose, Lychee And Vanilla Cupcake

Key Lime Cupcakes

Thu, 26 Jul 2012 15:20:07 -0400

Ingredients:

For the Cupcakes:

1 1/2 cups cake flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons butter
1 cup minus 3 tablespoons sugar
2 eggs plus 1 egg white
1 cup buttermilk
1/4 cup instant vanilla pudding mix

For the Key Lime Curd:

1/4 key lime juice (about 10 key limes)
1/2 tablespoon key lime zest
1 egg
2 tablespoons + 2 teaspoons sugar
1/4 cup butter, softened and cut into two pieces

For the Cream Cheese Frosting:

3/4 package cream cheese (6 ounces)
6 tablespoons butter
12 ounces powdered sugar (about 2 3/4 cups)
1/8 teaspoon salt
1 teaspoon vanilla

Garnish:

1 lime with rind removed, sliced, and twisted

Directions:

To make the cupcakes:

preheat your oven to 375 degrees and place cupcake liners in your cupcake pan(s).
Mix together the flour, baking powder, salt, and instant vanilla pudding mix and set aside.
In a mixing bowl fitted with the paddle attachment, cream together your butter and sugar.
Add the eggs one at a time until incorporated.
Scrape down the sides of the bowl.
With the mixer on low speed, add the flour mixture and buttermilk in two additions, starting and ending with the dry ingredients.
Mix on low until incorporated, scrape down the sides of the bowl, and mix for another 10-15 seconds.
Divide the batter into the prepared muffin liners. You want to fill each liner about 2/3 full.
Bake for 15-17 minutes or until a toothpick inserted into the middle comes out clean.
Cool in the pans for 5-10 minutes and remove to a wire rack.
Cool completely before filling and frosting.

To make the key lime curd:

whisk together the key lime juice, zest, egg, and sugar in a mixing bowl
set on top of a saucepan with simmering water (this is the double boiler method).
Add butter and whisk until thickened and smooth (a thermometer would read 160-170 degrees).
Strain through a fine mesh strainer into a clean bowl and cover with plastic wrap to chill.
It will pipe into your cupcakes much easier if it’s chilled.

To make the cream cheese frosting:

in your mixing bowl fitted with the paddle, cream together the butter and cream cheese until smooth.
Add the vanilla and salt and mix until incorporated.
Add the powdered sugar one cup at a time and mix until smooth.
It’s best to weigh your powdered sugar because your amount in cups will depend on your humidity.
If you don’t have a kitchen scale, you’ll want the frosting to be thick enough to pipe onto the cupcakes.
Store leftover frosting in the fridge or freezer.

To assemble the cupcakes:

use an apple corer or a knife to cut a hole in the center of your cupcakes. You don’t need to go to the very bottom of the cupcake.
Fill the hole with the chilled key lime filling. You can do this with a spoon, a pastry bag, or a sandwich bag with the corner snipped off.
You don’t need to place cake over the hole as the frosting will cover it.
Pipe frosting on top of the cupcake.
Garnish with lime twists or sprinkles.

Low GI Gluten Free Quiche

Thu, 26 Jul 2012 12:34:39 -0400

Ingredients:

Crust:

1 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
1 tbsp chopped onion
4 tbsp butter
1 tbsp water

Filling:

1 package of frozen chopped spinach
1/2 cup chopped onion
1 cup of liquid egg (egg beaters/egg creations)
1/4 cup 1% milk
6 cloves of garlic

Directions:

Preheat the oven to 350 degrees.
Melt in a small saucepan on very low heat your bacon grease, butter, or coconut oil (if needed) until just melted, then remove from stove top.
In a large bowl, combine the almond flour, salt, onions, and baking soda.
Add the grease and water and mix together.
Press the dough into a greased 9-inch tart pan.
Bake for 7 - 10 minutes until golden brown. Remove and let cool.
Preheat oven to 300°F
Defrost spinach in microwave. Once defrosted, squeeze out as much water as possible.
In a small bowl, whisk the eggs with the milk
In a large bowl, combine the spinach with the egg mixture.
Add the finely minced garlic and black pepper to taste.
Pour the mixture into the prepared pie plate.
Bake quiche for 25 – 30 minutes. Take out of oven when the egg looks cooked

Chai Latte Cupcakes

Wed, 25 Jul 2012 15:16:03 -0400

Ingredients

For the Cupcakes:

1 cup soy milk or rice milk
4 black tea bags (or 2 tablespoons loose black tea)
1/4 cup canola oil
1/2 cup vanilla or plain soy yogurt
3/4 cup granulated sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch to 1/8 teaspoon ground white or black pepper

For the Fluffy Vegan Buttercream Frosting:

1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3-1/2 cups confectioners’ sugar, sifted
1-1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer

For the Spiced Chocolate Dust:

1 tablespoon cocoa powder
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
12 cinnamon sticks (optional)

Directions

Preheat oven to 350°F and line muffin pan with paper or foil liners
Heat soy milk in a small saucepan over medium till almost boiling. Add tea bags, cover, and remove from heat. Let sit for 10 minutes. When ready, dunk teabags a few times in soy milk and squeeze gently to extract any soy milk before removing. Discard tea bags. Measure the soy milk and tea mixture and add more soy milk if it is less than 1 cup.
In a large bowl, whisk together oil, yogurt, sugar, vanilla, and tea mixture until all yogurt lumps disappear. Sift flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and pepper. Mix until large lumps disappear; some small lumps are okay.
Pour into liners, filling ¾ of the way. Bake 20-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy and smooth.
In a small bowl, mix together cocoa, cinnamon, and nutmeg. Hello spiced chocolate dust.
To assemble, frost cupcakes generously and lightly sift the spiced chocolate dust over the buttercream frosting. It’s cute to stick a cinnamon stick into the frosting if you are feeling fancy-pants.

Turtle Brownie Cupcakes

Wed, 25 Jul 2012 12:38:46 -0400

Ingredients

3/4 stick of butter
1/2 C Semisweet Chocolate Chips (reduced from 1 1/4 c!)
3 oz unsweetened chocolate
1/2 C Packed light brown sugar
1/3 C Granulated sugar
2 eggs, room temperature
1 teaspoon vanilla
1/2 C A.P. flour
1/4 Tsp Salt

Directions

Preheat oven to 350.
In the top of a double boiler, melt the butter, and two types of chocolate together. Stir until smooth and lumpless.
Remove the top of the double boiler from heat, and whisk in both types of sugar, then whisk in the eggs one at a time.
Whisk in vanilla, flour & salt.
Divide into 10 wells in a non-stick sprayed cupcake pan (or paper-lined cupcake pan).
Bake 20-25 minutes or until a toothpick comes out clean with only moist crumbs.
Remove to wire rack to cool.
For the frosting, use a vanilla buttercream complimented the rich chocolate brownie nicely.
Swizzled some melted caramel on top
Top it all off, some chocolate shavings & almond slivers

Earl Grey Cupcakes with Lemon Frosting

Tue, 24 Jul 2012 15:19:32 -0400

Ingredients

Cupcakes

1 cup (1/2 lb) unsalted butter, at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup milk
2 bags or 2 tablespoons earl grey tea

Frosting

1 cup (1/2 lb, 2 sticks) unsalted butter
1 lb (4 cups) powdered sugar
zest of 1 lemon
3 tablespoons limoncello or lemon juice

Directions

Make the cupcakes

Preheat the oven to 350 F, fill 2 cupcake pans with paper liners or grease well. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. Then add the milk and the remaining flour, stirring until just combined.
Fill the cupcake pans 2/3 full. Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. Cool thoroughly before frosting.

Make the Frosting

Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon or limoncello, stir until smooth. Spread or pipe the frosting on cooled cupcakes. Please remember buttercream should be served at room temp.

Peach Cupcakes

Tue, 24 Jul 2012 12:35:13 -0400

Ingredients:

Cupcakes

2-2 ½ cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
¾ cup sugar
1 cup fresh peach puree
½ cup vegetable oil
2 teaspoons vanilla extract
2/3 cup water
2 tablespoons vinegar

Buttercream

¾ cup butter, at room temperature
1 ½ cups confectioner’s sugar
¼ cup peach puree
Vanilla, to taste

Directions:

Make the cupcakes
Preheat oven to 375°F. Line a muffin tin, or lightly grease and flour a 9-inch round or 8-inch square cake pan. Sift together the flour, baking powder, baking soda, and sugar into a bowl. In a measuring cup, mix together the peach puree, oil and vanilla. Add the peach mixture to the dry ingredients and whisk together until combined. At this point, you may want to add some yellow and food colouring to achieve a peachier colour. When the batter is smooth, add the vinegar and stir quickly. The batter will foam slightly where the baking soda and vinegar are reacting. Stir just until the vinegar is evenly distributed throughout the batter. Pour the batter into the prepared pan, and bake for 20 minutes if making cupcakes, or 25 to 30 minutes it making cake. Allow to cool before glazing or frosting.
Make the Peach Buttercream
Whip the butter until light and fluffy. Add the sugar and beat until well combined. Add peach puree and vanilla and beat again until smooth. You may want to add some yellow and red food colouring to achieve a peachier colour.
Can be piped or spread onto cakes.

White Chocolate Raspberry Cupcakes

Mon, 23 Jul 2012 15:16:34 -0400

Ingredients:

Cupcakes:

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
4 ounces white chocolate, melted
1/3 cup oil
1/2 cup soy milk
1/2 cup coconut milk
2 teaspoons vanilla extract
1/2 teaspoon finely grated lemon zest

Filling:

8 ounces frozen raspberries
1 tablespoon water
3 tablespoons sugar
1 teaspoon lemon juice
1 tablespoon cornstarch mixed with 1/4 cup water

Frosting:

1/2 cup butter or margarine, softened
1/3 cup cream cheese or tofutti cream cheese
3 to 3 1/2 cups confectioners’ sugar
1/2 vanilla bean, seeded, or 1 teaspoon vanilla extract
1 tablespoon soymilk
6 ounces white chocolate, melted
12 fresh raspberries

Directions

Preheat oven to 350F.

In a large bowl, sift together flour, baking powder, baking soda, and salt. Add sugar and brown sugar and mix. Slowly mix together melted chocolate and oil. Whisk together soy milk, coconut milk, lemon zest, and vanilla. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full - my cupcakes overflowed, so err on the under-filled side here). Bake for 20-25 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely.

To make filling, combine frozen raspberries with water, sugar, and lemon juice in a small saucepan. Cook over medium heat until raspberries begin to break down. Add 1 tablespoon cornstarch mixture and bring to a simmer. Remove from heat, and strain mixture through a fine mesh sieve, pressing as much through as possible. Return strained mixture to heat once again. Add another tablespoon of cornstarch mixture, and bring to a simmer. If mixture still seems thin, add more cornstarch as necessary. It will thicken more upon cooling. Remove from heat and allow to cool completely.

Cut out small cones from tops of cupcakes (holes should be approximately 1/2” across and 1/2” deep), saving removed cake. Fill holes with raspberry filling, and replace cake on top.

To make frosting, beat butter or margarine and cream cheese until fluffy. Slowly add confectionerâ€™s sugar, 1/2 cup at a time, until creamy. Melt white chocolate as before, and mix in vanilla seeds or extract. Add to frosting and mix well. Add extract and soy milk, and beat until fluffy (add more sugar and/or soymilk if you need it, until you get the right texture). Generously pipe or spread onto filled cupcakes. Top each cupcake with a single fresh raspberry.

Bananas Foster Cupcakes

Mon, 23 Jul 2012 13:44:00 -0400

Ingredients

Bananas Foster :

1/4 cup butter
2/3 cup dark brown sugar
3 1/2 tablespoons rum
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
3 bananas, peeled and sliced lengthwise and crosswise

Cupcakes:

1/2 cup butter
1/2 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup brown rice flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk

Frosting:

3 cups confectioners’ sugar
1/2 tsp salt
1 cup butter
1 teaspoon vanilla extract
sauce from Bananas Foster

Directions

Preheat oven to 350 degrees.
Make the Bananas Foster: In a large, deep skillet over medium heat, melt butter.
Stir in sugar, rum, vanilla and cinnamon.
When mixture begins to bubble, place bananas and walnuts in pan.
Cook until bananas are hot, 1 to 2 minutes.
Pull out the bananas and mash them while setting aside the sauce
Make the cupcakes: Beat together butter and both sugars until light and fluffy.
Beat in mashed bananas from the pan
Then eggs, one at a time and beat well after each addition.
Add vanilla.
Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
Beat just until blended.
Divide batter evenly among muffin cups.
Bake for 20 to 22 minutes or until tester comes out clean.
Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.
Make the Icing: In a standing mixer fitted with a whisk, mix together sugar and butter.
Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and sauce and continue to beat on medium speed for 1 minute more.
Assemble the cupcakes: Take a cooled cupcake and pipe the top with the frosting. Top with toasted coconut and banana chips or caramel sauce or even more walnuts!

Chicken and Dumplings

Fri, 20 Jul 2012 11:51:03 -0400

Ingredients

1 1/4 pound(s) uncooked boneless skinless chicken breast(s), cut into 1-inch chunks
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 Tbsp white all-purpose flour, divided in half
1/2 tsp table salt
1/4 tsp black pepper
2 tsp vegetable oil
4 medium uncooked leek(s), white and light green parts only), thinly sliced
4 medium uncooked shallot(s), thinly sliced
2 medium uncooked carrot(s), sliced into thin rounds
2 rib(s) uncooked celery, stalks, sliced
1 leaf/leaves bay leaf
1 tsp dried thyme
2 1/2 cup(s) canned chicken broth, fat free
1/2 cup(s) apple juice
2 Tbsp uncooked cornmeal
3/4 tsp baking powder
1/4 tsp table salt
1 1/2 tsp parsley, minced
1/4 cup(s) low-fat milk
1/2 cup(s) frozen green peas, thawed

Instructions

Season chicken with 1/8 teaspoon each salt and pepper. Mix 2 tablespoons of the flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle chicken with 1 Tablespoon of seasoned flour. In a large skillet, heat oil and lightly brown chicken. Remove from pan.
In the same skillet, sauté leeks and shallots until lightly golden, about 3 minutes. Add carrots, celery, bay leaf and thyme and cook another 3 minutes. Stir in remaining tablespoon of flour and stir until it begins to color, about 1 minute. Pour in chicken broth and apple juice. Return chicken to pot. Bring to boil; reduce heat and simmer, partially covered, until chicken is cooked through, 5 to 7 minutes.
Meanwhile to make dumplings, sift 2 remaining tablespoons flour, cornmeal, baking powder and 1/4 teaspoon salt together into a bowl. Stir in parsley. With a fork, stir in milk until dough just comes together. Drop dumpling mixture with a teaspoon into chicken mixture. Simmer, covered, about 6 to 8 minutes. Add peas, and cook until dumplings are done, another 2 to 4 minutes. Serve in six 1-cup portions.

Jamaican Jerk Turkey Burgers with Tropical Fruit Salsa

Thu, 19 Jul 2012 09:23:08 -0400

Ingredients

1/2 cup(s) papaya(s), diced
1 cup(s) mango(es), diced
3/4 cup(s) uncooked red onion(s), finely chopped, divided
1/2 strip(s) green pepper(s), finely chopped, divided
2 Tbsp cilantro, fresh, chopped
1 Tbsp fresh lime juice
1/2 cup(s) uncooked quick oats
1/3 cup(s) ketchup
1 Tbsp jerk seasoning, Jamaican-variety
1 large egg(s)
1 pound(s) uncooked ground turkey breast

Instructions

To prepare salsa, in a medium bowl, combine papaya, mango, 1/4 cup each of red onion and green pepper, cilantro and lime juice; set aside.
To prepare burgers, in a large bowl, combine remaining 1/2 cup of red onion, remaining 1/4 cup of green pepper, oats, ketchup, jerk seasoning and egg; mix until well combined. Add turkey; mix thoroughly. Shape turkey mixture into four 1-inch-thick patties; cover and refrigerate for a minimum of 20 minutes.
Preheat grill. Grill burgers until cooked through, flipping once, about 5 to 7 minutes per side. Serve each burger topped with about a heaping 1/3 cup of salsa.

Notes

The salsa can be prepared up to one day in advance and stored in the refrigerator.

These burgers can also be broiled until cooked through, flipping once, about 16 to 20 minutes total.

Serves 4