Stout Cupcakes with chocolate covered pretzels

Stout Cupcakes with chocolate covered pretzels Yield: 36 cupcakes Print Recipe Ingredients: For the cupcakes 1 (12-ounce) bottle stout (I used espresso stout) 1/2 cup milk 1/2 cup vegetable oil 1 tablespoon pure vanilla extract 2 teaspoons instant espresso granules dissolved in two teaspoons warm water 3 large eggs 3/4 cup sour cream 3/4 cup unsweetened dark cocoa powder (I used Hershey’s Special Dark) 2 cups granulated sugar 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda For the Ganache 12 ounces good quality semisweet chocolate; chopped 1 cup heavy cream 1 teaspoon pure vanilla extract Finishing Touches Chopped … Continue reading Stout Cupcakes with chocolate covered pretzels

Mediterranean Zucchini and Chickpea Salad

Mediterranean Zucchini and Chickpea Salad Prep 25 m Ready In 25 m Recipe By:ChristineM “Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.” Ingredients 2 cups diced zucchini 1 (15 ounce) can chickpeas, drained and rinsed 1 cup halved grape tomatoes 3/4 cup chopped red bell pepper 1/2 cup chopped sweet onion (such as Vidalia(R)) 1/2 cup crumbled feta cheese 1/2 cup chopped Kalamata olives 1/3 cup … Continue reading Mediterranean Zucchini and Chickpea Salad

Indian Chickpeas

Indian Chickpeas Prep 25 m Cook 20 m Ready In 45 m Recipe By:Mondeep “This is a typical Northern Indian recipe that is easy to make, and delicious. You will need to go to an Indian grocery to buy the masalas.” Ingredients 2 tablespoons vegetable oil 4 cloves garlic, minced 1/2 cup onion, chopped 1 tablespoon minced fresh ginger root 1/8 teaspoon garam masala 2 teaspoons channa masala spice mix 1 large tomato, chopped 1 1/2 cups water 2 (15.5 ounce) cans garbanzo beans, drained and rinsed salt to taste Directions Heat oil in a saucepan over medium-high heat. Stir … Continue reading Indian Chickpeas

Mediterranean Fish Soup

Mediterranean Fish Soup Ingredients 1 onion, chopped 1/2 green bell pepper, chopped 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes, drained 2 (14 ounce) cans chicken broth 1 (8 ounce) can tomato sauce 2 1/2 ounces canned mushrooms 1/4 cup sliced black olives 1/2 cup orange juice 1/2 cup dry white wine 2 bay leaves 1 teaspoon dried basil 1/4 teaspoon fennel seed, crushed 1/8 teaspoon ground black pepper 1 pound medium shrimp – peeled and deveined 1 pound cod fillets, cubed Directions Place onion, green bell pepper, garlic, tomatoes, chicken broth, tomato sauce, mushrooms, olives, orange juice, … Continue reading Mediterranean Fish Soup

Chickpea Soup II

Chickpea Soup II Ingredients 1/8 cup olive oil 1 onion, chopped 1 clove garlic, minced 1 green bell pepper, chopped 5 button mushrooms, chopped 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley 1/2 teaspoon dried basil 1 pinch crushed red pepper flakes 1 (15 ounce) can tomato sauce 1 (15 ounce) can garbanzo beans, drained 4 cups water Directions In a large saucepan over medium heat, combine the olive oil, onion, garlic, bell pepper, mushrooms, oregano, parsley, basil and red pepper flakes. Saute for about 5 minutes, or until onions are tender. Add the tomato sauce, chickpeas and water. Reduce … Continue reading Chickpea Soup II

Tomato-Mushroom Soup

Tomato-Mushroom Soup Prep 20 m Cook 20 m Ready In 40 m Recipe By:Serena Wilgress “A wonderful, rich soup that warms up the soul. My husband loves this one.” Ingredients 1 onion, thinly sliced 1 clove garlic, minced 1 tablespoon olive oil 1 tablespoon butter 4 cups fresh sliced mushrooms 1 1/2 cups beef broth 1 cup water 1/4 cup red wine 1/4 cup tomato paste ground black pepper to taste 1/4 cup Parmesan cheese 2 tablespoons chopped fresh parsley Directions Heat oil and butter in a medium sized saucepan. Cook onion and garlic until soft. Add mushrooms, cooking for … Continue reading Tomato-Mushroom Soup

Restaurant Style Egg Drop Soup

Restaurant Style Egg Drop Soup Prep 10 m Cook 10 m Ready In 20 m Recipe By:W.J. Cory “This Egg Drop soup is born from a love of the soup and MANY trips to my favorite Chinese restaurant (asking them many questions) resulting in this variation…Compare it to your local restaurant…The simplicity is the key. Soup can be re-heated or frozen and re-heated.” Ingredients 4 cups chicken broth, divided 1/8 teaspoon ground ginger 2 tablespoons chopped fresh chives 1/4 teaspoon salt 1 1/2 tablespoons cornstarch 2 eggs 1 egg yolk Directions Reserve 3/4 cup of chicken broth, and pour the … Continue reading Restaurant Style Egg Drop Soup

Quick and Easy Egg Drop Soup

Quick and Easy Egg Drop Soup Larger photo Homemade chicken stock is the best for this. Also, if you can’t locate any of the mushroom types indicated in the recipe, crimini (aka: baby bellas) will do just fine. Or, you can just leave them out all together. Prep time: 7 minutes Cook time: 13 minutes Yield: Serves 4 Ingredients 3 eggs, lightly beaten 4 cups of chicken stock* 1 tablespoon of corn starch Scant 1/2 teaspoon grated ginger** 1 tablespoon of soy sauce* 3 green onions, chopped 1/4 teaspoon of white pepper 3/4 cup of enoki mushrooms or sliced shitaki … Continue reading Quick and Easy Egg Drop Soup

Cheese and Broccoli Chicken Soup

Cheese and Broccoli Chicken Soup Prep 10 m Cook 1 h Ready In 1 h 10 m Recipe By:Rebecca Miller “Talk about comfort food!” Ingredients 1/2 cup butter 1 cup all-purpose flour 11 cups water 3 cubes chicken bouillon 2 pounds skinless, boneless chicken breast halves – cut into bite-size pieces 2 heads fresh broccoli, cut into florets 1 1/2 teaspoons salt 1 teaspoon ground black pepper 1 cup light cream 3 cups shredded Cheddar cheese Directions In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and … Continue reading Cheese and Broccoli Chicken Soup

Broccoli Cornbread

Broccoli Cornbread Recipe By:Mindy Spearman “This broccoli cornbread turns out extra moist and flavorful because of the cottage cheese. Try it tonight!” Ingredients 1 cup cornmeal 1 cup all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 1 1/2 teaspoons white sugar 3 eggs 1 (10 ounce) package frozen chopped broccoli 12 ounces cottage cheese 5 tablespoons margarine, melted Directions In a large bowl mix together the corn meal, flour, salt, baking powder, and sugar together. Make a well in the center of the bowl. In a separate bowl, combine the eggs, thawed broccoli, cottage cheese, and melted butter or … Continue reading Broccoli Cornbread